| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in the male and female bathrooms.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Observed bulk corn and rice with bowls used to dispense.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler. Observed container of cooked rice stored on the floor of walk in cooler .. Observed container of Peruvian sauce stored on the floor of the walk in freezer. **Corrected On-Site**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage in the warewashing area.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Observed in the walk way to the kitchen.
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Observed in the ceviche area, preparation counter.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Observed in the kitchen
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. Observed in the kitchen.
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven.
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Observed in the ceviche area
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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14-69-4
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Basic - Ice buildup in reach-in freezer. Observed in the ceviche area.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door in the kitchen. **Corrected On-Site**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the female bathroom.
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25-06-4
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Basic - Single-service food containers not stored inverted or protected from contamination. Observed in the kitchen **Corrected On-Site**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Observed on the exterior of bulk dry storage bins.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Observed in the ceviche area.
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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. prep counter ceviche area:; cooked shrimp (50°F - Cold Holding); cooked clams (50°F - Cold Holding); cooked octopus (49°F - Cold Holding); cooked calamari (50°F - Cold Holding) **Warning**
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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. prep counter ceviche area:; cooked shrimp (50°F - Cold Holding); cooked clams (50°F - Cold Holding); cooked octopus (49°F - Cold Holding); cooked calamari (50°F - Cold Holding)
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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.
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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.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Observed in the kitchen opposite the cookline.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Observed throughout establishment. Operator called technician. **Corrective Action Taken** **Warning**
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16-32-5
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Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Observed in the kitchen opposite cookline, and front counter. **Corrected On-Site**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris.
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