| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation** **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
WIC shelves **Warning**
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24-14-4
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Basic - Clean utensils stored between equipment at cook line
Employee removed and placed in dish wash area **Corrective Action Taken** **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Soda has straw no lid on end of cook line
Open bottle of ensure on shelf neR back door **Warning**
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38-11-4
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Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
Prep area for cutting fruits , much less than 59 foot candles. Large overhead light is not working **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water.
Near chest freezer in area near back doot **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered.
Washed raw and cooked vegetables in WIC are not covered **Warning**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable.
Double shelving near WIC rusted
Preperation table shelves, both across WIC rusted **Warning**
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses.
Ice scoopstored on top of dusty ice machine
Manager removed to dish wash station **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. **Repeat Violation** **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
Container of shrimp thawing in standing water **Warning**
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35B-09-4
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Basic - Screen in door torn/in poor repair **Warning**
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35B-13-4
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Basic - Screening is not 16-mesh to the inch. **Repeat Violation** **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
At corner and wall seals **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Three wet wiping cloths on preperation tables near WIC **Warning**
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12A-18-4
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High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
Washed hands and wiped on unclean apron **Warning**
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Farm raised salmon but no record of pellet feeding on invoice.
Salmon is being used for sushi
Prior
o close of inspection perveyor faxed letter for salmon as pellet fed **Corrected On-Site** **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Garlic in oil at sushi bar not commercially prepared 74°
Less than half hour out
Added to time papers and time marked at 11:55am
Cut melon at buffet 55° removed amount of melon, and added to time in lieu chartl
Less than one hour on buffet **Corrective Action Taken** **Warning**
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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.
Pepper steak at 130°. Cooked chicken 131° on self service buffet
Manager turned up heat. At that section of buffet. Less than fifteen minutes on buffet
**Corrected On-Site** **Repeat Violation** **Warning**
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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
Foodhandler at sushi bar was rolling sushi, picked up single service containers and an unclean plastic food container, rinsed in hand sink, then began to reroll sushi without hand wash and glove change.
Manager spoke to employee, sushi roll was discarded and he washed hands and placed on new gloves
**Corrective Action Taken** **Warning**
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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. Onl
Edges **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
White board in back prep area **Warning**
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52-03-4
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Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
Two imitation crab sushi states Crab negri and crab sushi
Manager removed both tags from sushi items **Corrective Action Taken** **Repeat Violation** **Warning**
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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.
Green scrubbie in hand wash sink at sushi bar **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink opposite lemon cutting station **Warning**
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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.
Cooked chicken , cooked egg rolls in WIC over night **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers.
Plastic large storage containers on shelf in three compartment sink area are soiled **Warning**
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