| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Ice- put new scoop at ice bin **Corrected On-Site** **Repeat Violation** **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Kitchen **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 6 in right sushi cabinet, 4 in left sushi cabinet, 5 in fruit buffet cabinet, 3 in cold seafood buffet cabinet, 5 salad buffet cabinet, 1 dessert buffet cabinet, 1 hot seafood buffet cabinet, 4 in hot chicken buffet cabinet, 17 in hot vegetable buffet cabinet, 21 in soup buffet cabinet, 13 in beef/rice buffet cabinet, 10 in hibachi buffet cabinet **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups **Repeat Violation** **Warning**
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Prep area- removed **Corrected On-Site** **Warning**
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08B-38-4
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Basic - Food stored on floor. Ginger in sushi station, salt in kitchen. Moved off floor **Corrected On-Site** **Repeat Violation** **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Reach in coolers **Corrected On-Site** **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas 129°f **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
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24-11-4
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Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates inverted **Corrected On-Site** **Warning**
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Crab Rangoon, covered. **Corrected On-Site** **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Handwash sink dish area **Warning**
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22-48-4
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High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Not labeled for use on food contact surfaces. **Repeat Violation** **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 3 drain area front server station, 4 by three compartment sink, 1 on cart in storage, 1 flying insect on cookline. **Repeat Violation** **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. tofu 44°f, cooked fish 49°f, raw fish 45°f, cooked shrimp 44°f, peeled shrimp 35-46°f, been sprouts 39-54°f, cut cabbage 43-61°f, cooked noodles 40-45°f, reconstituted rice noodles 42-50°f, crabstick 39-54°f, cooked shrimp 44°f **Admin Complaint**
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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. butter potatoes 98-158°f, chicken wings 135°-162°f, plantains 106°f, Cooked chicken 115°f, sweet and sour chicken 100-169°f **Repeat Violation** **Admin Complaint**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over green onions in reach in cooler on cook line- rearranged **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef. Rearranged **Corrected On-Site** **Warning**
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08A-17-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw beef over plantains. **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 3 in in box with gloves in right sushi cabinet cabinet, 5 in aluminum foil box in right sushi cabinet, 3 in package of shakers in right sushi cabinet cabinet, 12 in right sushi cabinet, 16 in left sushi cabinet, 2 in hibachi buffet cabinet, 1 on wheel reach in cooler hibachi station, 2 on cove molding behind reach in cooler cook line, 1 cove molding by handwash sink in prep area, 1 white roach in dry storage room called for professional pest control **Corrective Action Taken** **Warning**
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35A-23-4
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High Priority - Roach excrement and/or droppings present. Buffet cabinets, 5 egg sacs in hibachi buffet cabinet **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. Cutting board in hibachi station- removed **Corrected On-Site** **Repeat Violation** **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area **Corrected On-Site** **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite/commercially processed and held more than 24 hours not properly date marked. Milk and items in reach in cooler/walk in cooler **Warning**
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