| Violation
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Observation
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12B-01-4
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Basic - Employee eating while preparing food..... .employee drinking water while preparing food. Discussed with chef . **Corrected On-Site** **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.... west side handwashing sink at cook line . **Warning**
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21-06-4
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Basic - Paper towel used as liner for food container in cut avocado. Employee moved paper towel from food at time of inspection. **Corrected On-Site** **Warning**
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33-06-4
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Basic - Trash receptacles not provided where needed in establishment by the handwashing sink by walk in cooler. Operator provided garbage can at time of inspection. **Corrected On-Site** **Warning**
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.... .00 ppm . Employee corrected it at 200 ppm at time of inspection. **Corrected On-Site** **Warning**
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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....oil squeeze bottle at cook line . Employee labeled it at time of inspection. **Corrected On-Site** **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands..... dishwasher. Discussed with chef. **Corrected On-Site** **Warning**
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01B-07-4
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High Priority - Food with mold-like growth.... .brown sauce , stir fry sauce in walk in cooler. Chef discarded food at time of inspection. **Corrected On-Site** **Warning**
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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.... utensils not sanitize due Dishmachine not sanitize. Recommended chef sanitize utensils before use. **Corrected On-Site** **Warning**
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22-57-5
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High Priority - Heat strip failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired..... establishment have another glass washing high temp Dishmachine and using it at time of inspection. **Corrective Action Taken** **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....butter 78° being held 3 hours at cook line . Employee time marked on butter at time of inspection..... egg salad 48°, coleslaw 46°, potato salad 49° in gourmet reach in cooler at pantry station at kitchen. Per chef food being held less than four hours. Chef discarded food at time of inspection. **Corrective Action Taken** **Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. ..... ..stuffing 58°-60° in a dipper than 4 inches container at walk in cooler . Per chef food was cooked yesterday. See stop sale report. Chef discarded food at time of inspection. **Warning**
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03F-04-4
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High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. ... butter was time earlier due to temperature abuse . Chef discarded butter at time of inspection. **Corrected On-Site** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.... ..raw beef above cooked , ready to eat sea food at walk in cooler. Chef properly stored food at time of inspection. **Corrected On-Site** **Warning**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.... raw beef, raw steak above raw sea food at walk in cooler . Employee properly stored food at time of inspection. **Corrected On-Site** **Warning**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.... sticky rid sauce 11/5, stire fry sauce 11/7, sweet and sour sauce 11/20, brown sauce 10/20 , beef sauce 7/15, beef sauce 10/20 brown sauce 11/2 in walk in cooler . Stop sale issue. Chef discarded food at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled..... employee grabbed smoked salmon and then engaged with prepared feta cheese , boiled eggs at gourmet station . Discussed with chef . Employee changed gloves washing hands at time of inspection. **Corrected On-Site** **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition... sticky rid sauce 11/5, stire fry sauce 11/7, sweet and sour sauce 11/20, brown sauce 10/20 , beef sauce 7/15, beef sauce 10/20 brown sauce 11/2 in walk in cooler **Repeat Violation** **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..... Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. ..... ..stuffing 58°-60° in a dipper than 4 inches container at walk in cooler . Per chef food was cooked yesterday. **Warning**
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31A-12-4
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Intermediate - No available handwash sink for employees at dishwashing area. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.... .east handwashing sink at cook line . Employee provided paper towel at of inspection. **Corrected On-Site** **Warning**
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches....stuffing in walk in cooler . Discussed with chef. **Warning**
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02A-01-4
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Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service....provided it at time of inspection. **Warning**
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