| Violation
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Observation
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35A-03-4
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Basic - Dead roaches on premises.
1 dead roach by 3 compartment sink.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink moved. **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair.
Rusted prep tables at cookline and rusted shelving units in reach in coolers at cookline. **Repeat Violation** **Admin Complaint**
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36-22-4
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Basic - Floor area(s) covered with standing water.
Standing water observed in dishwashing area and prep area. **Repeat Violation** **Admin Complaint**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair in dishwashing area and prep area.
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08B-12-4
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Basic - Food stored in holding unit not covered.
Wontons uncovered at walk-in freezer. Wontons covered. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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08B-38-4
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Basic - Food stored on floor.
Ice cream on floor at walk-in freezer.
Vegetables on floor at walk-in cooler.
All foods moved and properly stored.
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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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16-48-4
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Basic - Old food stuck to clean dishware/utensils. Knives sent to wash again. **Corrected On-Site**
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25-05-4
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Basic - Single-service articles improperly stored.
Napkins on floor in dry storage room near dining room.
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42-04-4
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Basic - Storage of tools on shelf above or with food. Tools moved. **Corrected On-Site**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed ginger over cut lettuce at walk-in cooler. Foods moved and properly stored.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0 ppm chlorine. Corr3cted to 00 ppm chlorine
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Green onions under no sneeze guard protection at Buffet table. Moved food under sneeze guard. **Corrected On-Site**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Waiter washed and rinsed water pitcher at hand wash sink in sushi bar area. Pitcher sent to dish area to wash. **Corrected On-Site**
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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.
Cooked Chicken 48F,Stuffed Mushroom 47F ,and Raw Chicken 48F at glass cooler closest to dishwashing area. Foods not maintaining 41F or below for longer than 4 hours. See Stop Sale.
Raw Shrimp at 45F-48°F at glass door cooler closest to walk in cooler. Foods not maintaining 41F or below for longer than 4 hours. See Stop Sale.
Stuffed oyster 44°F-45°F at walk in cooler. Foods moved to freezer to quick chill.
**Repeat Violation** **Admin Complaint**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking.
Sushi Rice not time marked. Rice time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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35A-09-4
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High Priority - Presence of insects or other pests.
1 dead insect on top of can in dry storage shelving next to cookline.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw beef over mayo at glass door cooler in sushi bar. Foods moved and properly stored.**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
1 live roach by dishmachine.
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then prepared a beverage without washing hands. Employee washed hands. **Corrected On-Site**
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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.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Cooked Chicken 48F,Stuffed Mushroom 47F ,and Raw Chicken 48F at glass cooler closest to dishwashing area. Foods not maintaining 41F or below for longer than 4 hours. See Stop Sale.
Raw Shrimp at 45F-48°F at glass door cooler closest to walk in cooler. Foods not maintaining 41F or below for longer than 4 hours. See Stop Sale.
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Icy hot stored on top of prep table.
Bleach next to Sauce under prep table at end of cookline.
Chemicals and toxics moved. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Hand wash sink used to wash and rinse pitcher in sushi bar area. REVIEWED proper use of hand wash sink. **Corrective Action Taken**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Unlabeled degreaser bottle
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