| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior and interior of warewashing machine. **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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38-11-4
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Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor./ cook line **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled./ check all **Warning**
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Warning**
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08B-38-4
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Basic - Food stored on floor./ oil **Corrected On-Site** **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment/ cook line **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit./ check all **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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23-14-4
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Basic - Shelf under preparation table soiled with food debris./ cook line **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface./ plastic containers - flours , rice . **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./ cooked lo mein - cooked chicken from yesterday (50°F - Cooling); **Warning**
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale./ cooked lo mein - cooked chicken from yesterday (50°F - Cooling); **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./ dish machine 0 ppm chlorine- operator must set up 3 comp sink to sanitize dishes . **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./ egg rolls - raw chicken - raw shrimp - krab meat - raw salmon (46°F - Cold Holding) less then 4 hours , Operator rapid chill to bring it down to 41° **Corrective Action Taken** **Warning**
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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 buffet area from 1 hour ago , operator adopted time. **Corrective Action Taken** **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink./ server area **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink./ employee hand sink - server area water temp 83° **Corrected On-Site** **Warning**
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14-76-6
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Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired./ Walk in cooler ambient temp 44° , operator stated door was open . **Warning**
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