| 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. In dry rice **Repeat Violation** **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in walk in cooler , speed rack in prep area , by rice cook area **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over cookline prep cooler **Corrected On-Site** **Repeat Violation** **Warning**
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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. Melons in walk in cooler **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station **Repeat Violation** **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door bent **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Inside walk in cooler , dish area Repeat Violation** **Repeat Violation** **Warning**
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36-17-4
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Basic - Floor tiles missing. Dish area **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Container in walk in cooler storing cut washed vegetables **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Cookline cooler wontons from yesterday **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. Bread crumbs, fish , **Corrected On-Site** **Repeat Violation** **Warning**
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08B-23-4
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Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. **Warning**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Operator has cut slits in lid of plastic container to dispense sugar **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Badeboard in dry storage **Warning**
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10-03-4
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Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Turned off at buffet **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Prep table **Warning**
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33-33-4
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Basic - Large amount of unused equipment/supplies present. Back door area **Repeat Violation** **Warning**
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25-34-4
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Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.
4-502.14 FC: Mollusk and crustacea shells may not be used more than once as serving containers. **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. Heavy at dish area **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout **Repeat Violation** **Warning**
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29-03-4
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Basic - Water draining onto floor surface. From dishmachine **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. At wok station **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back room prep table **Repeat Violation** **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. Sugar at cookline **Corrected On-Site** **Repeat Violation** **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Remade and tested at 50 ppm **Corrected On-Site** **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. 0 ppm . Tried running 4 times. Manager states they changed the sanitizer today. Recommend priming , could not locate the prime switch **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Employee touched rim of trash can then handkerchief food contact surface of knife without changing gloves and washing hands **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.reach in cooler cream cheese (51°F - Cold Holding); krab sticks (28-46°F cold holding) external portions above 41°, salmon (52°F - Cold Holding); spicy tuna (56°F - Cold Holding); mackerel (50°F - Cold Holding) manager states all items except cream cheese was put in cooler this morning less than 4 hours. Recommend rapid chill. **Repeat Violation** **Admin Complaint**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Using purchased scallop,shells labeled for decoration only to serve baked seafood. **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Sprayer at dish area **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Sides **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. Several items in walk in cooler prepared 2 days prior per manager **Repeat Violation** **Warning**
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08B-07-4
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Intermediate - Serving utensil not provided for each food item at prep cooler for raw chicken and raw beef **Warning**
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