| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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14-11-4
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Basic - Equipment in poor repair. Ice bin
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08B-37-4
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Basic - Food stored in a prohibited area. Tostones Under cooking equipment not covered **Corrected On-Site**
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36-24-5
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Basic - Hole in or other damage to wall. Upstairs storage area behind reach in freezers
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10-21-4
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Basic - Ice scoop stored on top of dirty ice machine between uses.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
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03D-04-4
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High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Cooked chicken at 67°, as of operator chicken was cooked on 2/21/2017 at 8:00 pm and placed in cooler covered.
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice at 88°, according to chef rice was done cooking and placed on steam table at 12:00 pm. Operator took corrective action and raised the heat **Corrective Action Taken**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over lobster
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked chicken at 67°, as of operator chicken was cooked on 2/21/2017 at 8:00 pm and placed in cooler covered.
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Hydrogen peroxide bottle **Corrected On-Site**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-10-4
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Intermediate - Equipment drain line draining into handwash sink.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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