| 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.
In walk-in cooler, fruit bucket **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.
Walk-in cooler shelving
Hood filters
Exterior of bulk food containers **Warning**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored.
Scoop stored in between drink rack and soda machine **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
1 dead roach on sticky trap in hibachi area. Operator removed **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.
Gatorade bottle and cup stored on dish rack, had employees move * **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.
Jacket stored on top of sodas, operator removed. Keys stored on cookline **Corrective Action Taken** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Blue cups on rack **Repeat Violation** **Warning**
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14-11-4
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Basic - Equipment in poor repair.
Plastic container in walk-in cooler holding ribs is cracked
Shelves in walk in cooler are rusting **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Under soda boxes
Wall soiled in hibachi area **Warning**
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08B-38-4
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Basic - Food stored on floor.
Oil containers stored on floor near cook line **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
On cook line, tongs hanging on pipe **Warning**
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
Tong handle resting on raw chicken, operator changed tongs **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.
Multiple packs of Krab thawing on cooling stand up rack in kitchen, temperature of 78 F°. Had employee move into freezer, reached 43 F° **Corrected On-Site** **Repeat Violation** **Warning**
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25-35-4
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Basic - Reuse of single-use articles.
Re-using cans of baby corn to store products in reach in cooler
Re-use of crab shells **Repeat Violation** **Warning**
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08B-14-4
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Basic - Stored food not covered in walk-in freezer.
Clams and fish in freezer stored uncovered **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0ppm had operator add bleach to obtain 100 ppm **Corrected On-Site** **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.
Squeeze bottles in sushi area unlabeled
Sugar stored in msg bucket, unlabeled **Repeat Violation** **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.
0ppm, changed out sanitizer bucket and had operator prime machine to reach 50 ppm
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
0ppm, had operator add chlorine to reach 100 ppm **Corrected On-Site** **Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dishwasher **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Cooked plantains 109-153 F°
Chicken skewers 117-160 F°
Cooked chicken 122-140 F°
Chicken wings 127-163 F°
Buttered potatoes 102-140 F°
Malaysian chicken 105-160 F°
Crab Rangoon 98-137 F° **Corrective Action Taken** **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.
Tuna over Krab in sushi reach in
Raw bacon over cut vegetables
Raw animal food not properly separated from ready-to-eat food.
Crawfish bags stacked near produce in walk in
**Repeat Violation** **Warning**
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Cookies and noodles on buffet not under sneeze guards **Corrected On-Site** **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. At sushi bar **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.
Multiple food items in prepared on site walk-in not date marked **Warning**
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