| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Soy containers stored on floor in kitchen.
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
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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. 2 employee bottled waters stored on shelf above prep table.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
Employee hand bag stored on shelf above prep table.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint - he then put on hat. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In rice container.
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22-04-4
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Basic - Lime scale build-up inside ice machine.
Can opener soiled.
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14-41-4
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Basic - Reach in cooler gasket torn/in disrepair. RIC in sushi station.
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21-10-4
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Basic - Soiled dry wiping cloth in use. On cook line.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. HWS in kitchen.
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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 container.
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook put gloves on - no handwash.
Server dirty to food - no handwash.
Employee washing dishes - dirty to clean- no handwash.
Cook cracked shell eggs- no handwash.
Cook used cell phone- no handwash.
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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.
2 lbs. of raw chicken in RIC overnight (56°F - Cold Holding); 2 lbs. of raw beef in RIC overnight (55°F - Cold Holding); 4 lbs. of raw shrimp in RIC overnight (56°F - Cold Holding); 4 lbs. of raw pork in RIC overnight (56°F - Cold Holding) See Stop Sale
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw tuna stored over seaweed salad in RIC. Employee removed and stored properly. **Corrected On-Site**
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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.
2 lbs. of raw chicken in RIC overnight (56°F - Cold Holding); 2 lbs. of raw beef in RIC overnight (55°F - Cold Holding); 4 lbs. of raw shrimp in RIC overnight (56°F - Cold Holding); 4 lbs. of raw pork in RIC overnight (56°F - Cold Holding) See Stop Sale
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. HWS in wait station blocked by ice bin.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS in bar.
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Log On
