| Violation
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|
Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. **Warning**
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32-05-4
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Basic - Bathroom facility in disrepair. Sign out of order, toilet is clogged. **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In vegetables on preparation table. **Warning**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Sid reach in freezer walk in freezer door. **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler. Broccoli. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation cooler. **Warning**
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51-09-4
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Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Counted total of 112 seats: 80 seats inside, and 32 seats in out side patio. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. In dish machine area. **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. **Warning**
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
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|
14-38-4
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Basic - Food storage container/container lid cracked or broken. White plastic containers in clean equipment rack. **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In vegetables in front line area. **Warning**
|
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16-46-4
|
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Basic - Old labels stuck to food containers after cleaning. On Cooke pasta. **Warning**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Handwash paper towel on floor. **Warning**
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|
36-72-4
|
|
Basic - Walk-in freezer floor soiled. **Warning**
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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. **Warning**
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|
21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. In cook line area. **Warning**
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|
21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0ppm in sushi area. **Warning**
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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. Water, oil squeeze bottles in cook line area. **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm. **Warning**
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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. 1 in dry storage area. **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. Raw chicken (48°F - Cold Holding) in front line area. Soft shell Crab (45°F - Cold Holding) in reach in cooler, White sauce (54°F, 46°F - Cold Holding) in reach in cooler in wait station. **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice. **Warning**
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07-08-4
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High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. White sauce reserved to customers. After customer use White sauce, white sauce is brought again to reach in cooler in wait station and reserved to another customer. Educated manager. **Warning**
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then served food without washing hands. **Warning**
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29-42-4
|
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High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained. Black lines in preparation cooler. **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. In preparation sink in front line area. **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. In cook line area, and men and women public employee bathrooms. **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 rice in Walk in cooler. **Corrected On-Site** **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. By cook line area. **Corrected On-Site** **Warning**
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22-16-4
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Basic - Intermediate - Walk-in cooler shelves soiled with food debris. **Warning**
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