| Violation
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|
Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen and bar **Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Noodle strainers stored with dish scrubbers. **Warning**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Chipped bowls. **Warning**
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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. **Corrected On-Site** **Warning**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen. **Warning**
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42-04-4
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Basic - Storage of tools on shelf above or with food. With white vinegar **Warning**
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36-65-4
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Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Hood system not working to the fullest extent. Kitchen is extremely hot and steam vapors are present. **Warning**
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23-12-4
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Basic - Walk-in cooler walls and fan covers soiled with encrusted food debris. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet soiled cloth in use on 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 **Warning**
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36-57-4
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Basic - fan had accumulation of dust/debris. **Warning**
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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. Employee touched faced and changed gloves without properly handwashing. Discussed proper handwashing technique with operator. **Corrective Action Taken** **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed with bare-hand contact of bread that pulled out of the oven with no second sry heat applied. **Warning**
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08B-56-4
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High Priority - Food stored in ice used for drinks. Ginger beer and soda water in drink ice in bar. Operator removed items from drink ice. **Corrected On-Site** **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. cooked chicken 45, 45,44,45,44 F° operator discussed that hot miso broth was placed in the walk-in cooler (temped at 160°f) in close proximity to the cooked chicken. Discussed proper cooling procedure with operator. **Corrective Action Taken** **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Pan clearer with white vinegar **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. **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Grill and pans heavy soiled, cutting board stained **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Pipe stored in handwashing sink by flattop in kitchen. Employee removed items from handwashing sink.
Used as dump sink. **Corrected On-Site** **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. In bar area. **Corrected On-Site** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Bar sink **Corrected On-Site** **Warning**
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41-04-4
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Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Lotion on spice rack in kitchen. **Warning**
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