| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Curtains separating dining room area and kitchen overly soiled.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
On shelf in front of cookline and shelving above prep station in kitchen.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen and dishwashing area
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08B-38-4
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Basic - Food stored on floor. Bottle of oil stored on floor next to prep station.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment. By cookline in kitchen.
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle
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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.
Observed rice scoop in contact with rice
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. At sushi bar.
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly. Next to walk in cooler
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of produce stored over oysters and ready to eat crab legs in walk in cooler. Operator removed **Corrected On-Site**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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16-59-1
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Intermediate - Basic - Warewashing machine not automatically dispensing the detergent.
Dishwasher washed dishes without soap, observed empty detergent bottle. Operator put new bottle of detergent. **Corrected On-Site**
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29-03-4
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Basic - Water draining onto floor surface. In dishwashing area
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloth throughout kitchen not stored in sanitizer buckets.
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items dishwasher handled dirty dishes without washing hands then handle clean dishes.
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22-57-5
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High Priority - Heat strip failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Technician arrived and made repairs. Observed test strip turned black - 160f. **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.
shrimp (35-41F - Cold Holding); mussels (39-46F - Cold; per operator food was out for less than two hours.
oysters (45F - Cold Holding). Located by door of walk in cooler not maintaining 41 and below in all parts. Operator was advised to move oysters to the back of the cooler **Corrective Action Taken**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees
steak (115 - Hot Holding); ham (112F - Hot Holding) per operator food has been out for less than 2hrs at buffet station.
cooked ribs out since this morning not maintaining 135 and above (94F) see stop sale
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washing hands with gloves intact then scoop Ready to eat rice with gloves on hand.
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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.
cooked ribs out since this morning not maintaining 135 and above (94F). Operator could not verify how long ribs has been out of temperature.
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Bleach stored next to bottles of oil under three compartment sink . Operator removed and properly stored.**Corrected On-Site** **Corrected On-Site**
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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. No vacuum breaker at mop sink and hose used at dishwasher.
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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. Observed mold like substance in ice machine.
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food manager lack knowledge of the big 5. REVIEWED: Foodbourne illness - management must be aware of employee heath and have an active health policy.
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Dishwasher not properly trained as evidenced by his lack of knowledge of noticing the dishwasher is operator inverted with detergent.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Observed manger dump a cup of ice in handwash sink.
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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. Plastic container stored on hand wash sink in kitchen close to dishwashing area. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to wash bottle caps and wiping cloths.
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14-16-4
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Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plates
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