| Violation
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Observation
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Walk in cooler fan covers, hood soiled **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hood filters, exterior cook equipment, carts on cook line soiled, reach in cooler gaskets, high chairs, soda gun holster **Repeat Violation** **Warning**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Dry storage shelf- removed **Corrected On-Site** **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged in server station
Floor in disrepair- walk in cooler metal lifting **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket- inverted, plates in hibachi area inverted **Corrected On-Site** **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Swai in reach in freezer for employees only stored with establishment food **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups **Warning**
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14-11-4
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Basic - Equipment in poor repair. Cutting board with cut marks and no longer cleanable, scoop handle repaired with cardboard and tape, reach in cooler gaskets **Repeat Violation** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris/grease. Cook line, along baseboards bar
Wall soiled in hibachi area **Warning**
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08B-38-4
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Basic - Food stored on floor. Open Lobster and fish cases walk in freezer, open cases of seaweed on floor dry storage **Corrected On-Site** **Repeat Violation** **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. Large gap in broken hood filter cook line **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Oven **Repeat Violation** **Warning**
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice- placed scoop handle up **Corrected On-Site** **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Bar reach in cooler under glasses **Warning**
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33-16-4
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Basic - Open dumpster lid. **Corrected On-Site** **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw shrimp- put under running water **Corrected On-Site** **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. To go containers- inverted **Corrected On-Site** **Warning**
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Bar- remade bucket
Wet wiping cloth not stored in sanitizing solution between uses. Placed into wiping cloth bucket **Corrected On-Site** **Warning**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Placed gloved hands in pockets then went to prepare food. Manager had employee remove gloves and wash hands **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. crab flakes 50°f moved to bottom of cooler, cooked sausage 44°f, cooked lasagna 44°f lowered temperature of walk in cooler **Corrective Action Taken** **Repeat Violation** **Warning**
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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 mayonnaise and green peppers- rearranged, raw beef over broccoli- rearranged, raw sausage over pepperoni- rearranged **Corrected On-Site** **Repeat Violation** **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 fish in reach in cooler cook line- rearranged **Corrected On-Site** **Repeat Violation** **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Air freshener on shelf with wine, mouthwash on shelf with ketchup moved **Corrected On-Site** **Repeat Violation** **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm+ chlorine remade to 50-100ppm chlorine **Corrected On-Site** **Warning**
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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. And ice chute in service station **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Cutting board stained, soda gun, mixer head, slicer **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. Steel wool, scraper pad **Corrected On-Site** **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. And quaternary ammonia **Warning**
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Two at 40°f- recalibrated one to 32°f **Corrective Action Taken** **Warning**
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information. Missing certified food manager certificate number **Warning**
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