| Violation
|
|
Observation
|
|
23-25-4
|
|
Basic - Build-up of grease on hood filters.
Main line **Warning**
|
|
24-06-4
|
|
Basic - Clean utensils or equipment stored in dirty bucket. **Warning**
|
|
35A-03-4
|
|
Basic - Dead roaches on premises.
1 dead roach on floor behind stacked ovens **Warning**
|
|
12B-02-4
|
|
Basic - Employee eating in a food preparation or other restricted area.
Employee food in Ware wash area.
Food removed during the inspection. **Corrected On-Site** **Warning**
|
|
14-70-4
|
|
Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
|
|
22-19-4
|
|
Basic - Interior of microwave soiled with encrusted food debris.
Kitchen **Warning**
|
|
14-73-4
|
|
Basic - No container installed for catching grease from hood drip tray.
Cook line **Warning**
|
|
29-49-5
|
|
Basic - Observed standing water in bottom of reach-in cooler.
Sauté cooler. **Warning**
|
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets.
Sushi bar. **Warning**
|
|
03A-01-4
|
|
High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit.
Shucked oysters 61°F/ shell oysters 55°F less than 1 hr.
Oysters placed on ice / moved to walk in cooler for rapid cooling. **Corrective Action Taken** **Warning**
|
|
35A-02-5
|
|
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Observed in excess of 10 small flying insects at front bar / soda gun **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Fish 45°F, chicken 47°F, beef patties 47°F, - cook line low boy less than 1 hr.
Buttermilk at fry station - 47°F less than 1 hr.
Sausage 48°F reach in cooler cook line less than 1 hr.
Sauté - Cooked pasta,50°F, raw chicken 51°F, shrimp 48°F, - sauté temps less than 4 hrs. **Warning**
|
|
03F-02-4
|
|
High Priority - Potentially hazardous sushi rice held under 4 hr. TPHC with no time mark . Chef states rice held 3 hrs. **Warning**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food.
Quail eggs over ginger and wasabi at sushi bar Reach in cooler ,
Walk in cooler - shell eggs above celery .
Shell eggs over sausage - make line.
Eggs moved below RTE foods **Corrected On-Site** **Repeat Violation** **Warning**
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach on floor in rear of prep area. **Warning**
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Lid area soiled with debris.
**Warning**
|
|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade.
Kitchen **Warning**
|
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sinks
Sushi Bar and kitchen 72°F
Breakers reset temp corrected to 124°F. **Corrected On-Site** **Warning**
|
|
31B-03-4
|
|
Intermediate - No soap and paper towels provided at sushi bar hand wash sink .
No paper towels at bar HWS
No paper towels at ware wash / fry HWS.
All HWS restocked during the inspection.
**Corrected On-Site** **Repeat Violation** **Warning**
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Crab soup in upright reach in cooler
Dated during the inspection **Corrective Action Taken** **Warning**
|
|
22-07-4
|
|
Intermediate - Slicer blade guard soiled with old food debris.
Kitchen **Warning**
|
|
22-01-4
|
|
Intermediate - Soda gun and holster soiled at front bar . **Warning**
|
