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 salt, a single serve cup with no handle used as scoop **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
Above Hibachi grill, **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in freezer. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
On top of reach in cooler at cook line and hibachi area **Repeat Violation** **Warning**
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29-18-4
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Basic - Drain cover(s) missing.
By mop sink **Repeat Violation** **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
In reach in cooler, an employee drink stored with public's foods
In walk in cooler, personal foods mixed with foods for public **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.
Cell phone, glasses on the shelf of cook line,
Pocket book on the same shelf with dry foods storage,
2 purses stored with single serve items inside cabinet at sushi area, **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
**Warning**
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08B-38-4
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Basic - Food stored on floor.
A big container of sauce stored on floor at cook line **Corrected On-Site** **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
At cook line, **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
A plastic spoon in standing water, **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Missing inside sushi fish display case, **Warning**
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36-70-4
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Basic - Objectionable odor in establishment.
At the back hall way leading to both bathrooms, **Warning**
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29-08-4
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Basic - Plumbing system in disrepair.
At the hand sink of Hibachi area, the faucets are loose **Warning**
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08A-26-4
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Basic - Raw animal food stored next to unwashed produce.
Raw beef, raw shrimp stored next to onions, carrots in walk in cooler **Repeat Violation** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
At the reach in cooler at Hibachi area **Repeat Violation** **Warning**
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25-32-4
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Basic - Reuse of single-service articles.
Plastic jugs **Warning**
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25-05-4
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Basic - Single-service articles improperly stored.
Plastic forks and spoons stored in a non smooth, non absorbent baskets **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
On the outside of rice cooker **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in freezer. **Warning**
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32-23-4
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Basic - Toilet/urinal not flushing/functioning properly.
Inside men's room **Warning**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
At cook line, **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.
Seasonings **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present.
Ketchup can Dented at body and seam, stop sales issued **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.
Cooked shrimp at 57°, more 4 hours, stop sales issued **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 and the time removed from temperature control cannot be determined.
Sushi rice has no time marking **Warning**
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Dish washer **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Inside the toaster oven at sushi area **Warning**
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11-07-4
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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. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
As evidenced of ice inside hand wash sink in kitchen, **Warning**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
At the hand sink at Hibachi area **Warning**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
On both sushi menus, **Warning**
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
At cook line **Warning**
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information.
Missing trainer information **Warning**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Red liquid, **Warning**
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