| 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.
In raw chicken pan in reach-in cooler facing woks.
In porridge container in dry storage.
**Warning**
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24-14-4
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Basic - Clean utensils stored between equipment and wall. Clean knife between reach-in coolers along cook line. **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. In kitchen. **Warning**
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans and unwholesome honeydew not segregated. Operator segregated and discarded respective foods. **Corrected On-Site** **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container on pre table closest to exterior door. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Operator cooked at the cook line. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Underneath buffet line. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Operator moved tongs and had it washed. **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wiping cloth **Corrected On-Site** **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp and raw chicken in standing water.
Imitation crab in standing water.
Operator removed foods from standing water and cooked or stored foods properly **Corrected On-Site** **Warning**
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24-11-4
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Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates along the buffet lines, and bowls by ice cream bar. Operator inverted plates and bowls. **Corrected On-Site** **Warning**
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42-04-4
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Basic - Storage of tools on shelf above or with food. Pliers by food on shelf facing cook line. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Along cook line **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. Squeeze bottles along hibachi area. **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
One can of chestnuts, two cans of oyster sauce, one can of applesauce. **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale. 26 honeydews in walk-in cooler **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.
garlic in oil 76°f, raw sushi 66°f, Raw shell eggs 55°-69°f. Operator placed foods in coolers since per operator, have been out since 11am.
Raw chicken 50-54°f thawing in standing water was moved to walk-in cooler.
Inspector provided Time as a public health control documentation for operators to utilize in the cook line for cabbage, raw shell eggs, sushi bar foods, and garlic-in-oil in hibachi area. **Corrective Action Taken** **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Crab meatballs 111-120°f, cooked shrimp 111°f, removed double pans. **Corrective Action Taken** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over milk and cooked ready-to-eat foods in reach-in cooler facing fryer. **Warning**
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08A-24-4
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High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw shrimp in a colander submerged in standing water with raw chicken drums. Operator moved shrimp, Discussed with operator regarding cooking shrimp immediately to 165°f. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Skin burn chemicals on shelf facing wok line by food.
Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Bottle of Windex by seasonings on prep table. Operator segregated chemicals away from food. **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. In ice machine's metal guard around the hinges, by exterior door.
Ice machine next to ware washing interior soiled. **Warning**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with printed copy of big 5 food borne illnesses and other employee health policies. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **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. At handwashing sink by in kitchen and handwashing sink in server station. Operators replaced paper towels **Corrected On-Site** **Warning**
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