| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Hibachi area, kitchen hws
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23-16-4
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Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser.
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32-07-4
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Basic - Bathroom facility not clean. Men's and womens
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils in dirty bus tub left of 1 door glass cooler
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Many areas throughout kitchen
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Cook line left
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks in kitchen
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-22-4
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Basic - Floor area(s) covered with standing water. Dishwasher area
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Kitchen and ice machine room
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. Hibachi area, ice machine room area
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36-12-4
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Basic - Floors not constructed to be easily cleanable. Hibachi room
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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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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21-10-4
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Basic - Soiled dry wiping cloth in use.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. 2 door glass cooler
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42-04-4
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Basic - Storage of tools on shelf above or with food. Shelf with dry stock
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Sheet pans of won tons, crab Rangoon, shrimp
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Unused broken oven used for coat storage hibachi grill area
Broken ice machine server area
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. Both Walkin 1 and freezer
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line
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16-05-4
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Basic - Wash/Rinse/Sanitizing solution not maintained clean. Wash, rinse, sanitizer all very soiled
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. 2 cooks
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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. Dishwasher
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approx 5 small flies dry stock area. Observed approx 5 small flies in dishwasher area. Observed approx 100 or more flying around ice machine room, there are too many to count. Observed approx 5 small flies in cabinet under buffet
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over raw beef, single door glass cooler
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw steak pieces, raw chicken pieces at hibachi grill, operator discarded
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed two servers placing soiled wares into bus tub, then served drinks
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
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41-25-4
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High Priority - Tracking powder pesticide used inside establishment. Under buffet cabinets
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wares in Hws hibachi area
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Both glass door coolers cook line left, glass cooler sushi area
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Bus pans of noodles, cut up chicken pieces, breaded whole shrimp
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Bus tubs in Walkin cooler, cooked ribs, noodles
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures. Cook does not know where thermometer is
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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. Many items in Walkin cooler, fried chicken chunks, cooked ribs, coleslaw,
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22-01-4
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Intermediate - Soda gun soiled. Server soda station right
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