| 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.
1) Server scooped ice with glass without a handle at bar.
2) Cup without handle inside container of sauce in Victory reach-in cooler.
3) Cup inside container of vinegar in rear prep area
4) Homemade scoop in rear prep area.
**Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows water damage in dry storage room by back door.
Ceiling tiles missing near walk-in cooler. **Warning**
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24-26-4
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Basic - Clean containers not stored at least 6 inches above the floor in dish washing area. Containers moved and properly stored. **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. Drinks removed corrected onsite. **Warning**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch at sushi station. **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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36-22-4
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Basic - Floor area(s) covered with standing water. In mop sink area. **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. In rear prep area. Floor in walk-in freezer soiled. **Warning**
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08B-30-4
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Basic - Food stored in rear dry storage area not covered. Bag of rice, and container of rice. **Warning**
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08B-38-4
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Basic - Food stored on floor.
1) raw ribs in container in walk-in cooler
2) raw beef and box of mussels in walk-in freezer
3) soy sauce in dry storage
4) oil at cookline
5) spicy mayo at sushi line
**Warning**
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14-41-4
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Basic - Gasket torn/in disrepair at walk-in cooler, walk-in freezer and M3 turbo reach-in cooler at cookline. **Warning**
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14-69-4
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Basic - Ice buildup in chest freezer in rear prep area. **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Utensils moved and properly stored. **Corrected On-Site** **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light at cookline. **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Mop sink heavily soiled. Door handle at walk-in cooler soiled. Exterior of ice cream chest freezer soiled. Soda gun holster at bar. **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over prepped vegetables in M3 turbo air cooler. Foods moved and properly stored. **Corrected On-Site** **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.
Fliptop at cookline- Fliptop - raw beef (55°F - Cold Holding) ; noodles (50°F - Cold Holding). Food in fliptop less than 2 hours. Food placed on ice.
At hibachi station - raw beef (48°F - Cold Holding); raw shrimp (50°F - Cold Holding). Food items at buffet less than 1 hour - manager added food items to the time as a public health control form. **Corrective Action Taken** **Repeat Violation** **Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
In walk-in cooler, cheese cake (46-47°F) Food cooling overnight covered with plastic wrap. **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.
At buffet - Chicken teriyaki (100°F - Hot Holding); shrimp (110°F - Hot Holding). Food at buffet less than one hour - reheated to 165°F. **Corrected On-Site** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. At walk-in cooler raw shell eggs over soy sauce.
At walk-in freezer raw chicken over fish and raw beef Over cooked mussels. **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.
Green onions and fried noodles unprotected at buffet. Items moved and properly stored. **Corrected On-Site** **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
In walk-in cooler, cheese cake (46-47°F) Food cooling overnight covered with plastic wrap. **Warning**
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical cleaners near clean bowl in rear prep area. Chemicals moved. **Corrected On-Site** **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. Ice machine in rear prep area. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. At cookline and prep 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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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Raw pork ribs in walk-in cooler covered with plastic wrap. At 1:40 pm, pork ribs 44-46°F (cooling since 11:30 am). At 3:00 pm, pork ribs at 45°F. Food uncovered. **Corrective Action Taken** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. At wait station - tea pots stored inside sink. At bar - glass stored inside sink. **Warning**
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