Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Exterior of all deep freezers, refrigerator,
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance.
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08B-47-4
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Basic - Container of ginger not stored at least 6 inches off of the floor. Operator placed on shelf.
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08A-26-4
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Basic - Cooked chicken stored above banana, and vegetables produce in the refrigerator. Operator placed on the bottom shelf. **Corrected On-Site**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with vegetables in the refrigerator.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) frozen shrimp thawed at room temperature is the kitchen hand wash sink.
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
Accumulation of food debris/soil residue on handwash sink, exterior of microwave, dry storage shelves, and
Shelf under preparation table soiled with food debris. and equipment door handles.
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08B-13-4
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Basic - Stored breaded tilapia, and beef not covered in reach-in cooler.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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02D-01-5
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Basic - Working containers of miso broth, bread crumbs, cooking oil, black pepper removed from original container not identified by common name.
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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 sushi. Employee washed hands.
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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.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. On stove, rice cooker, grill, and table deep fryer.
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12A-03-4
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Intermediate - Employee washed hands in a three compartment sink other than an approved handwash sink. Employee washed hands in three compartment sink.
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31A-02-4
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Intermediate - Handwash sink in the kitchen not accessible for employee use due to being blocked by garbage can.
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22-30-4
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Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator unable to provide TPHC forms for cooked white rice held at 68°F in a clean cooler.
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) cooked chicken prepared onsite and held more than 24 hours not properly date marked, in the refrigerator.
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22-18-4
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Intermediate - Soil residue in food storage containers. Soy sauces, soy salt, and rice.
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