| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Bulk bins **Corrected On-Site** **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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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 **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. **Corrected On-Site** **Repeat Violation** **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Gasket Reach in freezer, containers holding cut lettuce **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Stuffed shells, clean mushrooms, ribs, various items in Walk in cooler and Reach in cooler **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. In walk in freezer **Repeat Violation** **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pollack thawed at room temp 57°F, advised operator to move to Walk in cooler **Corrected On-Site** **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi station **Corrected On-Site** **Repeat Violation** **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Servers station **Warning**
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29-44-4
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High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Handwash Sink on cooks line **Repeat Violation** **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. 0ppm **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touch cooked chicken with bare hands after cutting it. **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee is washing and rinsing pots but not applying sanitizer **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.cut lettuce 72°F left on counter, sushi cooler krab stick 47°F, Tofo 46°F, crab mix 46°F, **Repeat Violation** **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.Chicken wings 76°F, **Warning**
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.cut lettuce 72°F **Warning**
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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. **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Ice machine lid, **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. Spoons at sushi Handwash Sink **Corrected On-Site** **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Next to dish machine hot water shut off. Operator turned on during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Crab Rangoon **Repeat Violation** **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. Spring rolls, chicken, taco meat, various items in Reach in cooler/ Walk in cooler. Operator began placing dates at time of inspection. **Warning**
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