| Violation
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Observation
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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). Observed some clean plastic container used to prep or store food in a room that is not fully enclosed, has screening in place in some part of a wall.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. Operator displayed the current license immediately. **Corrected On-Site**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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35A-03-4
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Basic - Dead roaches on premises. Observed 2 dead roaches on premises behind the door of an unused restroom. Operator cleaned it. **Corrective Action Taken** **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Observed employee handle food without any hair restrain.
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29-09-4
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Basic - Faucet/handle missing at plumbing fixture. Observed missing faucet on prep sink.
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor. Observed oil 5 gallon plastic containers and soy sauce on kitchen floor **Repeat Violation**
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08B-12-4
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Basic - Food stored in holding unit not covered. Observed beef stored inside an open plastic container inside reach in freezer in the front.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Observed reach in freezer gasket with a black mold like substance. **Repeat Violation**
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36-24-5
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Basic - Hole in or other damage to wall. For around and underneath the dishwasher machine. **Repeat Violation**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed clean knife stored between the reach cooler and the prep table in the kitchen. Operator sent it to warewashing area. **Corrective Action Taken**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shields in the kitchen area. **Repeat Violation**
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51-18-6
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Basic - No copy of latest inspection report available.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink located in the front.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. The shelves in the reach in cooler located in front of the cook line. **Repeat Violation**
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25-05-4
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Basic - Single-service articles improperly stored. Observed disposable plastic lids boxes stored on the floor in front of the an unused restroom used as storage for personal items.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel above the front cabinet. **Repeat Violation**
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. According operator the machine is not in use since a long time ago.
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook employee came from outside and started cooking without washing hands.
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22-38-4
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High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
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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. Observed bean sprouts at 72°f in a kitchen counter ( according operator for approximately 1 hr). Operator moved it to the reach in cooler. **Corrective Action Taken**
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs left at room temperature of 69°f above a shelf in the kitchen. According operator the eggs have been there for approximately 3 hrs. Operator moved them immediately to the walking cooler. **Corrective Action Taken**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Observed accumulation of old debris inside reach in cooler (by the entrance door), inside microwave in the kitchen
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Observed no hot running water from the faucet in the handwash sink located in the front area.
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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. Observed a broken plastic container used to store food. Operator threw it away.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked the station with some napkins. **Corrected On-Site**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer to check cold temperature of the food.
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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 and held more than 24 hours not properly date marked. Observed yellow rice from Monday 1/14/19 according operator with no date marking.
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