Violation
|
|
Observation
|
35A-06-4
|
|
Basic - Accumulation of dead or trapped insects, or other pests, in control devices.
- in kitchen over cook line.
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Exteriors of kitchen equipment, coolers, appliances and shelving,
|
51-11-4
|
|
Basic - Carbon dioxide/helium tanks not adequately secured.
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area.
- purses/ carry bags on counter Witt and abutting microwave oven, and dry spices.
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting.
- stacked pans. **Repeat Violation**
|
14-11-4
|
|
Basic - Equipment in poor repair.
FRONT COUNTER - (Sushi Display Area) TWO Door Under counter NORTH) smoked eel 36F, spicy mayonnaise 47F, salmon 46F cut smoked eel 47F AMBIENT TEMPERATURE 47F
|
36-08-4
|
|
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
- Some areas of kitchen and server station.
|
08B-24-4
|
|
Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use.
- same prep table that holds and dispensed cooked rices and rice cookers is used to place and store heavily soiled bus pans with used soiled dish-ware, soiled glassware, and soiled flatware.
|
33-19-4
|
|
Basic - Garbage on the ground and/or pad around dumpster.
|
33-20-4
|
|
Basic - Grease on the ground and/or pad around grease receptacle.
|
14-42-4
|
|
Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Either a hood filter or spacer bar is missing, or a filter is mis-aligned or wrong sized directly above woks.
|
10-01-4
|
|
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Scoops and Pitchers with handles buried in dry food in bins.
|
33-10-4
|
|
Basic - Inside/outside of dumpster not clean.
|
33-11-4
|
|
Basic - Missing drain plug at dumpster.
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface.
- At Sushi Bar in fan blade cover next to microwave.
|
36-72-4
|
|
Basic - Walk-in cooler floor soiled.
- heavily soiled,
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name.
- Dry Food Bins Not Labeled.
|
12A-02-4
|
|
High Priority - Multiple Servers handled soiled dishes or utensils and then immediately picked up plated food, and/or served soups and food, or prepared a beverage without washing hands.
|
01D-01-4
|
|
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- No Parasite Destruction or verification of AQUACULTURED Fin Fish was available. **Warning**
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
FRONT COUNTER - (Sushi Display Area) TWO Door Under counter NORTH) smoked eel 36F, spicy mayonnaise 47F, salmon 46F cut smoked eel 47F AMBIENT TEMPERATURE 47F **Warning**
|
08A-01-4
|
|
High Priority - Raw animal food stored over cooked food. **Repeat Violation**
|
08A-20-4
|
|
High Priority - Raw animal foods not properly separated from each other in holding unit.
- n cook line cold table - raw chicken directly behind raw beef.
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled.
- cold table directly opposite woks.
|
22-01-4
|
|
Intermediate - Fountain Beverage soda heads and nozzles soiled.
|
31A-09-4
|
|
Intermediate - Handwash sink not accessible for employee use at all times.
Dishmachine Hand Wash Sink blocked by soiled dish-ware shelf and rice cooker shelf. **Repeat Violation**
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing.
- cocktail bar Hand Wash Sink used to store multiple cleaning brushes and scouring pads.
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- at cocktail bar Hand Wash Sink
|
05-08-4
|
|
Intermediate - No probe thermometer provided to measure temperature of food products.
|
02C-04-4
|
|
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- prepped and re-packaged chicken frozen in plastic containers, frozen, then thawed in WALKIN COOLER - with. O date marling. **Repeat Violation**
|
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.
- in WALKIN COOLER - red sauce, brown sauces, cooked rice, multiple containers of soups and broths, **Repeat Violation**
|
46-01-4
|
|
Marked exit/path to marked exit blocked. For reporting purposes only.
- Nearly half of the width of the rear emergency egress hallway is obstructed by shelving and dry food storage.
|