| 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. **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Cup in white rice warmer **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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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable due to deep grout lines in floor causing retention and standing water in kitchen **Warning**
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08B-38-4
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Basic - Food stored on floor.
Sugar stored on floor in wait station. Placed on counter top.
Sauces under prep table in kitchen
Egg box on floor in walk in cooler **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up walk in cooler and reach in cooler **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair above prep area in kitchen. **Warning**
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21-06-4
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Basic - Paper towel used as liner for food container for crab Rangoon's **Warning**
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop on cook line **Warning**
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24-11-4
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Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Plates by sushi bar and raw meats station **Warning**
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25-05-4
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Basic - Single-service articles improperly stored in buckets on the floor behind raw meats station **Warning**
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25-33-4
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Basic - Single-use containers (boxes) reused for the storage of food (sweet n sour chicken) in prep area **Warning**
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14-41-4
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Basic - Walk-in cooler and reach in cooler gasket torn/in disrepair. **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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.
Wait station says almond cookies but sugar inside per employee.
Containers by chest reach in freezer in prep area **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 live fly by buffet area **Warning**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
Raid being used in establishment at time of inspection around cook line and prep areas **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. Fruits, sushi, raw meats in buffet area were put out at 12p per manager. **Warning**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit.
Raw chicken over raw beef in walk in freezer
Raw beef over ready to eat chicken nuggets in walk in freezer **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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22-20-4
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Intermediate - Accumulation of black mold-like substance in the interior of the ice machine in wait station **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 by 3 bay sink **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink in sushi bar **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue cook line **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink.
In wait station, in sushi bar, **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Manager can not find written plan. Printed new one. **Warning**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. chicken dumpling (98-106°F - Cooling) in kitchen prep area **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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