| Violation
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Observation
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. All kitchen equipments.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Flour bucket.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Pans, trays, bowls
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21-05-4
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Basic - Cloth used as a food-contact surface. Observed solid clothe used to covered food in reach in cooler in front of of the stove.
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35A-03-4
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Basic - Dead roaches on premises. Approximately 10 dead roaches in in kitchen cabinet located under grill.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Wallet, cellphones.
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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. Kitchen reach-in cooler.
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29-09-4
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Basic - Faucet/handle missing at plumbing fixture. On the prep sink at exit kitchen door.
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08B-27-4
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High Priority - Basic - Food placed in soiled container/equipment. Observed operator using soiled containers in the RIC to store food.
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08B-38-4
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Basic - Food stored on floor. Bucket of oil, cases of drinks stored on the floor in front of employee bathroom, cases of soy sauce stored directly on the floor in WIC.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment kitchen.
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36-24-5
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Basic - Hole in or other damage to wall. Dishwasher area.
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14-69-4
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Basic - Ice buildup in reach-in freezer. Next to grill.
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10-11-4
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Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area. **Repeat Violation**
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Reach in freezer lid.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Duck located in reach in freezer located next to grill.
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08A-27-4
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Basic - Raw animal food not properly separated from unwashed produce. Chicken over lettuce in reach in cooler. Located in back area.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Top of the equipments.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. All reach in cooler. **Repeat Violation**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Lobby chairs, in storage area, dishwasher located outside next to mop sink.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area.
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23-01-4
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Basic - Vending machine exterior 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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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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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. Observed Pork (51°F - Cold Holding); Poultry (52°F - Cold Holding) grater then 41 in cold holding table in front of stove. Operator moved Pork (51°F - Cold Holding); Poultry (52°F - Cold Holding) front cold holding unit in front of stove, to a working reach in cooler reach in cooler next to the grill, as per operator the food were put in the cold holding unit that wasn't properly working at 12:00 pm, operator moved the food from cold holding unit not working at 3:00 pm. **Corrective Action Taken**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Fried rice, dumpling, pork.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Approximately two live roaches inside reach in coolers, located next to the grill.
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Stainless cleaner, next to open flour container.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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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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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Employee bathroom at entrance to the kit Kent left hand side not hot water.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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