Violation
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Observation
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen.
Multiple food containers on floor throughout the kitchen area; noodles, oil and chicken, Manager moved off the floor. **Corrected On-Site** **Repeat Violation**
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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.
Multiple employee drinks (opened bottle of water, and sodas) above reach-in cooler at the cook line and prep tables, Manager discarded. **Corrected On-Site**
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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.
Multiple employee drinks (11) above reach-in cooler at the cook line and also on prep tables, Manager discarded all drinks. **Corrected On-Site** **Repeat Violation**
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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.
Reach-in cooler at the sushi bar area, employee food above customers food, Manger removed the food. **Corrected On-Site** **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Server prepping egg rolls at the kitchen area. **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Containers stored in front of dish machine.
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36-17-4
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Basic - Floor tiles missing.
At the kitchen area, near dish machine.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
Multiple reach-in coolers.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
One tong on fryer handle. **Repeat Violation**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
At the cook line.
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21-06-4
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Basic - Paper towel used as liner for food container.
All sushi food items on containers with paper towels.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
At the kitchen entrance under handwash sink, also at the sushi bar are, Manager moved off the floor the sanitizer bucket at the sushi bar.
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41-15-4
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Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
At the sushi bar area, sanitizer bucket on top of ginger, Manager removed. Also, detergents stored next to cooked chicken at the cook line., Manager removed the detergents. **Corrected On-Site**
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41-07-4
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High Priority - Container of medicine improperly stored.
At the cook line, supplement container above reach-in cooler, Manager removed. **Corrected On-Site**
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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.
Male employee at the sushi bar area, he started working with food at the bar area without washing his hands, Inspector address situation, Employee washed his hands and started working again. **Corrected On-Site**
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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 at the cook line (vertical); mussels 61°, cooked eggs 57°, cantaloupe 56° and 57°.
At the bar area, fresh beans sprouts 47°, Krab 51°.
In walk-in cooler raw shell eggs 56°.
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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.
Multiple food items at the kitchen area, no time marked (22 items) also date marked on chart was from 01/08/18 and time marked was Only 10:30AM. Employee filled out the time marks for items that was not available at inspection time. **Corrected On-Site** **Repeat Violation**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Reach-in cooler at the cook line, raw shrimps above mushrooms and sauce. **Repeat Violation**
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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.
Reach-in cooler at the cook line (vertical near dish machine), mussels 61°, cooked eggs 57°, cantaloupe 56° and 57°.
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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.
Heavily soiled and with black mold like substance presence. **Repeat Violation**
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14-74-5
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Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Ambient air temperature 56° (vertical).
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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.
Handwash sink at the kitchen entrance, metal sponge inside, Manager removed. **Corrected On-Site** **Repeat Violation**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Handwash sink at the kitchen entrance with old food and metal scrub sponge with stuck food, Manager removed, also employee rinse a cloth. **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Spray bottle with pink substance near dish machine area.
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