| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Observed hood filters full of grease.
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface.
Under soda machine for the hoses and in the kitchen area by the storage area.
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboards are using as anti slip in the beverage area in the server station.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Dining area
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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.
Containers in different areas.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Approximately 6 cutting board observed, 1 in kitchen prep table 5 under three compartments sink area
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35A-03-4
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Basic - Dead roaches on premises. Observed 2 dead roaches under the beverage shelf in the server area. 3 dead roaches at the canned food storage area, 2 in second beverage station by the ice machine. 1 dead roach in the rice storage area. **Repeat Violation**
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14-56-4
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Basic - Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access. **Repeat Violation**
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Observed walk-in cooler and the freezer fans are dirty.
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36-22-4
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Basic - Floor area(s) covered with standing water.
Ware washing area
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. **Repeat Violation**
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08B-27-4
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High Priority - Basic - Food placed in soiled container/equipment.
Sauces placed in buckets containers in walk in cooler
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14-69-4
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Basic - Ice buildup in reach-in freezer.
In dry storage area ice cream freezer
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by the rice pot next to walk-in cooler.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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36-70-4
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Basic - Objectionable odor in establishment.
Kitchen area from drains floor
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
Extremely soiled **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. **Repeat Violation**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Observed water leaks in the hibachi area under the cooking table.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Observed no labels on any containers in dry storage.
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
cut onions (55°F - Cold Holding); bean sprouts (50°F - Cold Holding); broccoli (45°F - Cold Holding); raw shell egg (45°F - Cold Holding); raw meat (45°F - Cold Holding); raw chicken (61°F - Cold Holding); raw shrimp (50°F - Cold Holding); raw chicken (50°F - Cold Holding); cut cabbage (55°F - Cold Holding)
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed no washing hands and gloves when changing tasks. **Corrected On-Site**
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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. Observed approximately 3 flies under the beverage shelf area. **Repeat Violation**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw chicken stored over vegetables in walk-in cooler.
Raw chicken over seafood
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches in the shelf under the beverage station. 1 live roach by the rice pot prep table next to the walk-in cooler. **Repeat Violation**
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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.
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14-74-6
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Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Kitchen reach in cooler internal ambient temperature reached 50°F
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Observed in the kitchen area
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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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 the operator putting the time when I arrived.
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