| 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. Trash can in kitchen **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 2 dead roach under urinal in employee bathroom. 2 dead roach under dish machine. 1 dead roach under cabbage squeezing machine **Repeat Violation** **Warning**
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14-55-4
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Basic - Dirty knives on clean rack **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Employee bowl with clean dishes. Donut on clean plate shelf. Phone on cutting board **Corrected On-Site** **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee items over patron sauces **Warning**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Walk in cooler **Repeat Violation** **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable. Tiles peeling up **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Shrimp in walk in **Warning**
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08B-38-4
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Basic - Food stored on floor. Cased coconut milk **Corrected On-Site** **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation** **Warning**
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10-11-4
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Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 78f. Crock not turned on **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Warning**
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36-62-4
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Basic - Light not functioning. Hood **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. **Warning**
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25-32-4
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Basic - Reuse of single-service articles. Oil container reused for red sauce. Large handle and not cleanable **Warning**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm cl **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. Tofu cut and put back in prep box **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. See stop sale Sushi case krab 47f, cream cheese 45f, cooked asaparagas 45f. Since 11am. Cooler 1 Small prep raw shrimp 49fcut lettuce 49f raw Small prep raw shrimp 49fcut lettuce 49f raw crab 49f dumplings 49f crab 49f dumplings 49f. Cooler 2 Large prep cooler Cooked chicken 52fcut cabbage 52f, bean spouts 52f whole shell eggs ambient temp 52f. Cut cabbage 62f. Cooler 3 **Repeat Violation** **Admin Complaint**
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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. Cooked noodles and batter **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cut cabbage in walk in. Raw tilapia over red sauce in oil container in walk in **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. 3 refrigerator units not working **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **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. Prep sink **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Prep area **Corrected On-Site** **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce **Corrected On-Site** **Warning**
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
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47-03-4
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Observed electrical wiring in disrepair. For reporting purposes only. Missing switch plate by handsink in employee bathroom
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45-04-4
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Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Missing filters above oven
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