| Violation
|
|
Observation
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle provided to dispense food.
- rice **Corrected On-Site** **Warning**
|
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
-Drying shelf above clean end of dish machine.
-shelf under food grinder
- shelves along walls in prep area
- wood frame from rice pot
- wood plank at knife sharpener
- FRP shelf coverings
**Warning**
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on prep table above dry noodles. **Warning**
|
|
08B-49-4
|
|
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- in walk-in freezer **Warning**
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area.
- cell phone on dry food storage shelf in back area **Corrected On-Site** **Warning**
|
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. **Corrected On-Site** **Warning**
|
|
16-13-4
|
|
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
|
|
14-11-4
|
|
Basic - Equipment in poor repair.
- chest freezer lid **Repeat Violation** **Warning**
|
|
36-41-4
|
|
Basic - Fan cover in walk-in cooler has accumulation of dust or debris. Cooler 1 **Warning**
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water.
- below ice machine **Warning**
|
|
36-71-4
|
|
Basic - Floor drains/drain covers heavily soiled.
-under prep sink. **Warning**
|
|
23-20-4
|
|
Basic - Food debris/dust/grease/soil residue on exterior of rice pots. **Warning**
|
|
36-24-5
|
|
Basic - Hole in or other damage to wall.
- exterior of walk in cooler
- Broken cove base under prep sink by ice machine **Warning**
|
|
14-69-4
|
|
Basic - Ice buildup in reach-in freezer.
- chest freezer **Warning**
|
|
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.
- flour, MSG **Warning**
|
|
14-36-5
|
|
Basic - Interior of prep cooler in center of cookline in disrepair/has exposed insulation.
- gasket torn on same cooler **Warning**
|
|
33-33-4
|
|
Basic - Large amount of unused equipment/supplies present. -Old fryers, plumbing fixtures, cooler, tables, window shades
- back area and upstairs **Repeat Violation** **Warning**
|
|
36-62-4
|
|
Basic - Light not functioning.
-missing bulbs, burned out bulbs. More than half kitchen lights. **Warning**
|
|
05-16-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- sushi display cooler
- center prep cooler at cookline **Warning**
|
|
08B-39-4
|
|
Basic - Raw fruits/vegetables not washed prior to preparation.
- mushrooms **Warning**
|
|
25-05-4
|
|
Basic - Single-service articles improperly stored. To go cup lids stored in used cardboard box in wait station. **Corrected On-Site** **Warning**
|
|
42-04-4
|
|
Basic - Storage of tools on shelf above or with food.
- monkey wrench stored with dry foods in shelf in prep area **Corrected On-Site** **Warning**
|
|
08B-14-4
|
|
Basic - Stored food not covered in walk-in freezer. **Repeat Violation** **Warning**
|
|
36-72-4
|
|
Basic - Walk-in cooler floor soiled. **Warning**
|
|
14-17-4
|
|
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
|
|
29-11-4
|
|
Basic - Water leaking from pipe and/or faucet/handle.
-pipe under rinse sink at dish machine.
-pipe under prep sink where shrimp is thawing. **Warning**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name.
- bins of flour, sugar, MSG **Warning**
|
|
03A-15-4
|
|
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
- sushi prep area, less then 2 hours: tuna 46°F; salmon 46°F; tuna 47°F; cream cheese 49°F, salmon 49°F;
-sprouts 50°f in hibachi line. **Warning**
|
|
03A-16-4
|
|
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
- Cooler 1 ; ribs 45°F; raw fish 45°F; macaroni and cheese 45°F; raw chicken 44°F; krab stuffed mush ambient cooling less than 30 minutes 48°F; stuffed crabs 45°F; **Warning**
|
|
22-42-4
|
|
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- tested 0 ppm **Warning**
|
|
12A-05-4
|
|
High Priority - Cook handled cellphone then engaged in food preparation without washing hands. **Warning**
|
|
01B-01-4
|
|
High Priority - Dented cans present. See stop sale. **Warning**
|
|
12A-16-4
|
|
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- cook used wiping cloth to wipe down equipment, then returned to food prep without washing hands **Warning**
|
|
12A-04-5
|
|
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- dishwasher loaded soiled dishes in machine, then unloaded clean dishes without washing hands **Warning**
|
|
12A-13-4
|
|
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.
- employee handled garbage can then turned to food prep without washing hands **Warning**
|
|
12A-10-4
|
|
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- cook removed hat, touched his hair, then returned to food prep without washing hands **Warning**
|
|
22-45-4
|
|
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- employee washed and rinsed tongs, then return to use without sanitizing and air drying
-employee washed and rinsed sauce bucket lids without sanitizing and air drying.
- employees using three compartment sink for manual sanitizing with no sanitizer in dip sink **Warning**
|
|
22-46-4
|
|
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized.
- dishwashers dipping pans in sanitizer and removing instantly before placing to air dry **Warning**
|
|
14-15-4
|
|
High Priority - Nonfood-grade utensil used for food preparation- direct contact with food.
- Craftsman drill and stirring stick used for mixing sauces **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- raw chicken, 44°F; calamari, 44°F; in double door cooler at cookline.
- crabs 44°F; fresh garlic in oil, 65°F; less than 30 minutes in prep cooler at cookline
- raw shrimp, 48°F; raw chicken, 49°F; tofu, 49°F less than 2 hours in prep cooler at cook line. **Warning**
|
|
03B-01-5
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
- rice 114°F, on buffet less than 2 hours. Corrective action taken: product discarded, replaced. Recheck 158. **Corrected On-Site** **Warning**
|
|
08A-02-5
|
|
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged.
- raw beef over cheese wontons **Warning**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food.
-Raw chicken over surimi in walk-in cooler. **Warning**
|
|
08A-21-4
|
|
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw pork in walk-in cooler. **Corrected On-Site** **Warning**
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found.
-1 live on cove molding under dish machine. Operator removed. **Warning**
|
|
41-02-4
|
|
High Priority - Toxic substance/chemical stored by or with food. In back area:
- bleach jugs stored on table next to rice noodles
- soap stored by crackers
- concentrated sanitizer jug by bag in box soda
**Corrected On-Site** **Corrected On-Site** **Warning**
|
|
29-34-4
|
|
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish machine by sprayer. **Repeat Violation** **Warning**
|
|
41-27-4
|
|
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
-wait station sanitizer bucket >200ppm. Operator dumped half, added water. Recheck 100ppm. **Corrected On-Site** **Warning**
|
|
22-20-4
|
|
Intermediate - Accumulation of black mold-like substance in the interior of the ice machine in kitchen. **Warning**
|
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface.
- meat grinder **Warning**
|
|
01C-05-4
|
|
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site** **Warning**
|
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled.
- cookline **Warning**
|
|
52-03-4
|
|
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- crab Rangoon, crab salad listed on buffet, made from imitation crab. **Warning**
|
|
52-06-4
|
|
Intermediate - Establishment advertised scallops on the menu/menu board but served imitation scallops/seafood nuggets.
- fried scallops listed on buffet, made from imitation scallops **Warning**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- empty soap jug in basin of hand sink by dish machine **Corrected On-Site** **Warning**
|
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink.
-by prep sink. **Warning**
|
|
22-07-4
|
|
Intermediate - Interior of flour container soiled with old food debris.
- MSG scoop has old food debris **Warning**
|
