| 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. Sugar, flour, msg **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All storage racks, most gaskets, sinks, hand wash sink, **Warning**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Whisk and spatula stored on hook on dirty wall. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Can opener rusty.
Storage racks rusty.
Walk in cooler gasket torn **Warning**
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35A-03-4
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Basic - Dead roaches on premises. Observed 3 dead roaches in oven. 2 dead roaches on floor near oven. 1 dead roach in big back sink. 1 dead roach floating in bucket of water with coffee mugs. **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. Bottled drinks thrown out. **Corrected On-Site** **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. Monster on cutting board, drinks on shelf over back prep. **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. **Warning**
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08B-38-4
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Basic - Food stored on floor. Oil **Warning**
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36-68-4
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. On hot bid handle soiled **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Double stack ovens heavily soiled. **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Mexican coke in cooler. Cook drank and threw out bottle. **Corrected On-Site** **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
mussels 66 F° **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.
fish 66 F°, **Warning**
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21-10-4
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Basic - Soiled dry wiping cloth in use. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled with accumulated black debris in dishwashing area.
Most walls soiled. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **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. 00ppm. **Warning**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Wasabi and ginger for sushi station. **Warning**
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09-20-4
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High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed cooks bare hand contact cutting onions which where then stored in the walk in cooler. Onions were brought back out and cooked to 152 F° then placed in cooler for cooling. **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1 fly **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.
Chopped cabbage 74 df, Eggs 76 F°, cut cabbage 46 F°, cream filled deserts 50-56 F° **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 cooked chicken, operator fixed. Raw pork over dumplings. **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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22-27-4
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Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Whole cook line. **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Items moved. **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. **Warning**
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