| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. **Repeat Violation**
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23-16-4
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Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser. Kitchen hand wash sink
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24-24-4
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Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).ice scoop in bucket without lid for protection in screened room that is not fully enclosed.
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean equipment stored on stairs in back room.
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24-14-4
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Basic - Clean utensils stored between equipment and wall. Back wall by the hand wash sink
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Multi area thru the kitchen, sushi area, dishwashing and dry stock **Repeat Violation**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Personal tools, cell phones, and paperwork stored over food items in kitchen /prep,area. **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups/glasses at both wait stations. Equipment wash rinse and sanitized at 3 compartment sink stacked while still wet. **Repeat Violation**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. **Repeat Violation**
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. Floors in need of cleaning under all equipment in kitchen, prep areas and dish washing areas.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Kitchen, dish washing area and prep /cook line area
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33-17-4
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Basic - Garbage can soiled. Inside kitchen all trash can in need of cleaning.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. all reach in cooler and freezer units in need of the gaskets cleaned.
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle.
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33-29-4
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Basic - Grease receptacle lid open, broken, or missing.
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter panel on cooks line table and not in place in suppression system while in operation.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. **Repeat Violation**
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14-70-4
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Basic - Ice buildup in walk-in freezer. Near door entrance area.
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10-13-4
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Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.container used to store scoop needs to have lid to protect from cross contaimation **Repeat Violation**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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36-62-4
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Basic - Light not functioning.multiple lights out in wait stations and 2 full light boxes burned out over food prep sink and dish machine area.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back screened area not fully enclosed, area also holds 2 ice machine and leads to kitchen / dry stock area that has door opened by operator.
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. **Repeat Violation**
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42-04-4
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Basic - Storage of tools on shelf above or with food.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Smoker, cauldron pot
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored above ready to eat prepped items. **Corrected On-Site** **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multi area thru the kitchen, dishwashing, cooks line and prep area. Walls in need of cleaning. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution on cooks line, between uses. **Corrected On-Site** **Repeat Violation**
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03A-08-4
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High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Hard boiled prepared on site from whole raw shell eggs at 47-49° on buffet. Recommend more ice under pan and eggs be placed in walk in freezer to rapidly reduce temp. Recheck at 1215 pm eggs at 34° **Corrected On-Site**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. 2 - # 10 cans of bamboo shoots on can rack, dented on seem and rim **Repeat Violation**
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10-05-4
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Dipper well used for ice cream scoops, well has sediments and mold like substance in bottom of well. Operator took dipper well apart and cleaned throughly and reset up operation with correct velocity of water.
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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. **Repeat Violation**
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station.
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk opened over weekend not date marked. **Repeat Violation**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. On arrival inspector had no hot water at hand wash sink in kitchen, operator had manually turned it off. When questioned, operator turned hot water on. Hot water temp was 110° **Repeat Violation**
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16-32-5
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Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Correct test kit was found on site and is now in use.
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31B-03-4
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Intermediate - No soap provided at handwash sink. In kitchen
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. 2 door units near cooks line. **Repeat Violation**
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