| 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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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Inside bulk containers of foods on shelf at cook line **Corrected On-Site**
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25-25-4
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Basic - Box containing roll/sheets of aluminum foil/plastic wrap has old food debris/soil residue inside. On kichen prep table
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Oil on floor at cook line
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Double door reach in cooler near walk in cooler **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employee cutting raw chicken **Repeat Violation**
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner. Rusted lid of freezer chest in kitchen
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Under cooking equipment
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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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08B-37-4
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Basic - Food stored in a prohibited area. Raw chicken and beef stored in outside shed - employee removed from premises- drove foods to home
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08B-30-4
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Basic - Food stored in dry storage area not covered. Bags of rice
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon inside ice cream in freezer in kitchen **Corrected On-Site**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. At sushi bar
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Center display sushi cooler **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Back kitchen **Corrected On-Site**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Coolers Opposite fryer and woks and reach in freezer
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Opposite fryer
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. Used on rice cooker at end of cook line
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Opposite fryer
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42-04-4
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Basic - Storage of tools on shelf above or with food. On dry storage shelf
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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36-27-5
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Basic - Wall soiled with heavily accumulated grease, food debris, and/or dust. Kitchen
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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. Dish washing area **Corrected On-Site** **Repeat Violation**
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Holder of rice cooker at center cook line
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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. Employee put gloves on without washing hands when engaging in food prep in kitchen - discussed proper hand washing with employee - employee washed hands then put gloves on **Corrective Action Taken** **Repeat Violation**
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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. 47° shrimp , 44° tofu, 45° chicken in reach in cooler opposite fryers , 73° cut lettuce on counter at cook line - foods moved to walk in cooler for quick chill - discussed not to over fill cooler , not use shelf liners that do not allow air flow with person in charge **Corrective Action Taken** **Repeat Violation**
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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. Spring rolls at 120° at steam table- reheated in fryer to 169° **Corrected On-Site** **Repeat Violation**
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.at 74° inside storage shed - employee removed from premises by car to home **Corrected On-Site**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. In dry storage shed **Corrected On-Site**
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22-20-4
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Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.kitchen **Repeat Violation**
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22-24-4
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Intermediate - Accumulation of black mold-like substance on/around soda dispensing nozzles. At wait station
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Storage container of rice and buckets - hand sink at no of cook line
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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. End of cook line **Corrected On-Site** **Repeat Violation**
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22-28-4
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Intermediate - Interior of reach-in freezers soiled with accumulation of food residue. Kitchen
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