| 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.
-cup in sugar container in server station
-cup in sugar and corn starch in dry storage area **Repeat Violation** **Warning**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface, on pipes and hand wash sink in server station
Build-up of grease/dust/debris on hood filters in habachi area. **Repeat Violation** **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. In server station **Repeat Violation** **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 and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
In dish pit two cups full of soda. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris in server area. **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable. **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor.
Container containing sugar per employee is on floor in server station, picked up off floor.
Sauces and oil on cook line stored on floor under prep table
Multiple boxes on floor in walk in freezer **Repeat Violation** **Warning**
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33-19-4
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Basic - Garbage on the ground outside back door and on lawn of establishment **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice in server station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in 70F standing water in habachi area **Warning**
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21-06-4
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Basic - Paper towel used as liner for food container for egg roll, chicken dumpling and krab ragoon in reach in cooler on side of kitchen wall. **Repeat Violation** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. 3 door reach in cooler on side wall of cook line
Walk in cooler/freezer gasket torn/in disrepair. **Repeat Violation** **Warning**
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25-32-4
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Basic - Reuse of single-service articles, siracha bottle reused for spicy mayo sauce in sushi area.
Plastic jug cut in half and reused as scoop on prep table on cook line.
Single-use containers (boxes) reused for the storage of food for fried chicken dumplings on dry storage racks. **Repeat Violation** **Warning**
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29-11-4
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Basic - Water leaking from faucet in habachii hand wash sink
Water leaking from pipe under 3 bay sink facing 3 door reach in cooler **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. In server station near soda machine
Wiping cloth sanitizing solution stored on the floor. In server station.
In-use wet wiping cloth/towel used under cutting board in kitchen. **Repeat Violation** **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. In cookie container in server station, has white grainy substance.
Multiple soy sauce containers in walk in cooler not labeled with what is inside of them. **Repeat Violation** **Warning**
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24-11-4
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Basic - buffet plates near habachi not properly protected or inverted to prevent contamination. **Repeat Violation** **Warning**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Crackers for soup not covered in center buffet line. **Warning**
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12A-16-4
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High Priority - Employee began working with food and handling clean utensils without first washing hands. **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.
Observed employee touching lemon wedge bare handed in server station. **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. On buffet line for cold holding, last inspection instructed to place on TPHC, manager forgot to write times. jello (50°F - Cold Holding); cantaloupe (50°F - Cold Holding). Instructed it has been less than 4 hours. **Warning**
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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 and the time removed from temperature control cannot be determined.
Cold buffet items and sushi area
No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
Gave last inspection and did not fill out. **Repeat Violation** **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 over ready to eat Krab mix in 3 door reach in cooler
Raw chicken over ready to eat zucchini in 3 door reach in cooler
Raw chicken over vegetables in walk in freezer
Raw shrimp over ready to eat French fries in walk in freezer
Raw chicken over raw beef in walk in freezer **Repeat Violation** **Warning**
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink in dish pit. **Repeat Violation** **Warning**
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31A-15-4
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Intermediate - Employee filled water pitcher/cup at handwash sink. In server station and habchii area.
Handwash sink used for purposes other than handwashing. To clean tea kettles in server station. To clean cooking spatulas after using them in habachi area. **Repeat Violation** **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 server station **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris in 3 door reach in cooler
Interior of reach-in cooler soiled with accumulation of food residue in 3 door reach in cooler. **Repeat Violation** **Warning**
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