| Violation
|
|
Observation
|
|
32-10-4
|
|
Basic - Bathroom fixtures designed with non-readily cleanable design. Urinal in men's room broken around bowl rim.
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. In bin of white powder in beverage area. Manager removed. **Corrected On-Site**
|
|
14-45-4
|
|
Basic - Cardboard used to line nonfood-contact shelves. Shelves on hibachi line.
|
|
08B-20-4
|
|
Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans
|
|
40-07-4
|
|
Basic - Employee personal items stored above clean equipment and utensils in dish area. Drink powders and two hats. Employee moved **Corrected On-Site**
|
|
14-38-4
|
|
Basic - Food storage container/container lid cracked or broken. Plastic storage container and drink glasses.
|
|
08B-38-4
|
|
Basic - Food stored on floor. Potatoes on floor cook line, cooking oil in back storage area.
|
|
06-05-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in back sink no running water. Owner corrected. **Corrected On-Site**
|
|
14-17-4
|
|
Basic - Walk-in cooler shelves with rust that has pitted the surface.
|
|
16-60-1
|
|
Basic - Warewashing machine not automatically dispensing the sanitizer. Chlorine at 10ppm. Owner contacted eco lab to service dish machine and dispenser for three compartment sink. Stated they will not use dish machine until it has been fixed and will use three compartment sink. Will be serviced today.
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop on floor not hung up to dry.
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. Bin of white powder in beverage area. **Corrected On-Site**
|
|
01B-01-4
|
|
High Priority - Dented/rusted cans present. See stop sale. Two can of peaches, one can of mandarin oranges.
|
|
22-41-4
|
|
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. 0ppm primed only reaches 10ppm contacted repairman **Corrective Action Taken**
|
|
12A-05-4
|
|
High Priority - Employee drank and touched hair then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands when instructed. **Corrected On-Site**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49°F, raw shrimp 57, raw chicken wrapped in bacon 44°F, raw Beef 57°F
|
|
35A-09-4
|
|
High Priority - Presence of one brown/tan insect in kitchen. Owner removed **Corrected On-Site**
|
|
22-43-4
|
|
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm filled sink reached 200ppm **Corrected On-Site**
|
|
08A-07-4
|
|
High Priority - Raw animal food not properly separated from ready-to-eat food. Raw salmon in same container with cooked shrimp. Manager separated and recooked shrimp. **Corrected On-Site**
|
|
08A-02-5
|
|
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw chicken over crab. Manager made aware and moving products. **Corrective Action Taken**
|
|
08B-01-4
|
|
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cookies, sauce, green onions, diced seaweed, crispy noodles, croutons, lemon, peanuts, and hibachi grill not protected..
|
|
29-34-4
|
|
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By prep sink.
|
|
22-20-4
|
|
Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. On the ice guard.
|
|
11-07-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with owner.
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket in sink. Owner removed **Corrected On-Site**
|
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink. In ladies room. Owner opened valve. **Corrected On-Site**
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish area **Corrected On-Site**
|
|
03F-10-4
|
|
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed form to owner.
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked salmon. More than 24 hours. Owner marked. **Corrected On-Site**
|
|
22-06-4
|
|
Intermediate - Slicer blade soiled with old food debris. Unused non working slicer in back. Owner says he is throwing away.
|
