Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
One in rice. One in shrimp. Removed all. **Corrected On-Site**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Around exterior of oven, wok station and fryers on cookline.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
Above wok station.
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface.
Around doors of reach in make table on cookline.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves.
Shelves over reach in make tables on cookline. Shelf under prep table on cookline. All removed. **Corrected On-Site**
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36-36-4
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Basic - Ceiling tile missing.
In employee restroom
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Several tiles in kitchen and back storage room.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
In back room near mop sink. Under wok station. Under prep 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.
Several over make tables at cookline. One on dry storage shelf. Moved all. **Corrected On-Site** **Repeat Violation**
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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.
Bag of employee food on shelf in reach in cooler. Moved. **Corrected On-Site** **Repeat Violation**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
Apron in case of coconut water. Keys over make table. Umbrella over reach in freezer. All moved. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Glasses in wait station
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
One pair on handle of fryer. Moved. **Corrected On-Site**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
On cookline
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Hand sink in ware wash area draining slow
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Several towels throughout kitchen
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
At wait station 0 ppm bleach added then 100 ppm. **Corrected On-Site**
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41-07-4
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High Priority - Container of medicine improperly stored.
Bottle of pain reliever over reach in freezer. Moved. **Corrected On-Site** **Repeat Violation**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw fish over avocado and krab in unit at sushi bar. Raw chicken over mushrooms in reach in cooler at end of cookline. Raw shrimp over carrots in walk in cooler. Flat of raw shell eggs on top of sauce bucket. All moved. **Corrected On-Site** **Repeat Violation**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit.
Pan of raw chicken over pan of raw shrimp. Moved. **Corrected On-Site**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Splitter added to sink near back door
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Sink in employee restroom. Refilled. **Corrected On-Site**
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