| Violation
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Observation
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor.
Jugs of oil on floor by boxed soda machine and on cooks line up front, manager removed both **Corrected On-Site** **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice.
At bar, manager removed **Corrected On-Site** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Reach in cooler at bar with shrimp in it, manager placed one in cooler by door **Corrected On-Site** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
3 doors on cooks line **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
Reach in freezer by can opener **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Sanitizer towel on top of dish machine, dish washer stated he uses it to wipe down clean side of drain board. Manager placed it in sanitizer bucket **Corrected On-Site** **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
2 sanitizer buckets at bar on floor, employee removed **Corrected On-Site** **Warning**
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03D-01-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Wonton broth80-82° been in walk in cooler cooling since 12:00, found at 3:30 with lids on with condensation. Stop sale issued. Spring roll mix 73° in walk in cooler since 12:00 and was ice bath before cooler. Manager moved to reach in freezer. **Warning**
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01B-36-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale.
Wonton broth80-82° been in walk in cooler cooling since 12:00, found at 3:30 with lids on with condensation. Stop sale issued **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
First run 0ppm, manager then added sanitizer manually 200°+, dish washer kept washing, we came back to it before end of inspection it had a block in the line, tested it 10ppm, tested again 100ppm. **Corrected On-Site** **Warning**
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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.
**Bar reach in cooler: shrimp 48° manager stated they have been in there for a couple hours, employee placed in ice bath and back into reach in cooler, ambient temperature 46°. Talked to manager about using a different cooler or keeping on ice.
**walk in cooler: shrimp 64° manager stated it was thawing under running water for about 30 minutes and then moved to walk in cooler. Since product thaws so quickly suggested doing so in a cooler. Rice under noodles cooling 45° talked to manager about not stacking foods cooling. Manager moved food cooling to reach in freezer.
Make table tops on cooks line: potatoes fried 50°, tomatoes diced 48°- Both double bin manager state it been there since 11, manager decided to discard. lettuce 53°- on countertop during rich 12-2 suggested adding to time control. Shrimp 46°, noodles 50°, dumplings 48°, tofu 46°, chicken 48° on line since 11ish, manager placed ice bags on all Potentially hazardous (time/temperature control for safety) foods. Talked to manager about fill line and keeping lids shut if possible. Used ice bags if necessary during rushes.
**front line: cooked vegetables 66° in ice bath since 11, ice bath melted. Manager moved to reach in freezer
**Corrective Action Taken** **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Steam table on cooks line middle:
Pork belly 111° reheated on stove to 187°, mashed potatoes 128° manager removed to reheat on stove- unable to get second temperature **Corrective Action Taken** **Repeat Violation** **Warning**
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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 and the time removed from temperature control cannot be determined.
Rice on cooks line brought out at 11 no time mark, manager marked and discarded at 3 during inspection. **Corrected On-Site** **Warning**
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08A-13-4
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High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Raw beef on top of make table, inside reach in cooler under raw beef ready to eat foods sauces, manger reorganized cooler bottom. **Corrected On-Site** **Warning**
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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.
Needed on side of splitter that does not go to the chemical box **Repeat Violation** **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade.
White substance on blade by reach in freezer, manager removed and cleaned **Corrected On-Site** **Repeat Violation** **Warning**
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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.
Green and metal scrub pads in hand sink at bar next to triple sink, manager removed **Corrected On-Site** **Repeat Violation** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
No soap at hand sink on front line, manager placed bottle. No paper towels at hand sink at bar, manager replaced **Corrected On-Site** **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
Wonton broth80-82° been in walk in cooler cooling since 12:00, found at 3:30 with lids on with condensation. Stop sale issued. Spring roll mix 73° in walk in cooler since 12:00 and was ice bath before cooler. Manager moved to reach in freezer. **Repeat Violation** **Warning**
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