| Violation
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Observation
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14-09-4
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Basic - *Cutting board has cut marks and is no longer cleanable.
*bus tub with mushrooms cracked **Warning**
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21-04-4
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Basic - *In-use wet wiping cloth/towel used under cutting board.
While cutting raw chicken, Corrected on Site: removed from all 3 boards.
*cloths on prep tables, Corrected on Site: removed **Corrected On-Site** **Repeat Violation** **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In bulk bins and salt at cook line **Repeat Violation** **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 on prep tables near food and equipment . Corrected on Site: removed **Corrected On-Site** **Repeat Violation** **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
*Jackets, shirts and aprons hanging I. Shelves and speed rack , removed
*keys in prep shelf **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. In walk in cooler **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. **Warning**
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08B-38-4
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Basic - Food stored on floor.
*Salt, and oil at cook line.
*boxes of beef in walk in cooler
**Repeat Violation** **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
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35B-06-4
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Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device.
Bug zapper over prep table while chopping chicken, removed **Corrected On-Site** **Warning**
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36-62-4
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Basic - Light not functioning. Store rooms and near chest freezers **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Approximately 50 lbs of salmon, moved to walk in cooler **Corrective Action Taken** **Repeat Violation** **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation.
Mushrooms and cabbage. **Repeat Violation** **Warning**
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14-33-4
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Basic - Shelf under prep table with rust that has pitted the surface. **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
*gaskets
*coolers doors and framing
*shelving
*shelf under dredging table and prep tables **Warning**
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29-20-5
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Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
*Hand wash sink at sushi bar
*ladies room, left side sink **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler or reach in cooler
shrimp, chicken, crab **Repeat Violation** **Warning**
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08B-63-4
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Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
*glass door refrigerator in entrance of restaurant with open bottles of milk and juices. Manager discarded products. Only packaged grab and go in reach in cooler **Corrected On-Site** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish pit and cook line **Warning**
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29-11-4
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Basic - Water leaking from pipe in walk in cooler behind condenser, water dripping in food. Corrective Action Taken: food moved from back shelf.
* leaking hand wash sink at prep hand wash sink **Repeat Violation** **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Corrected on Site: 100 ppm **Corrected On-Site** **Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap. No soap or paper towels at hand wash sink at sushi bar, employee put on gloves after rinsing hands.educated on hand washing techniques . Soap and paper towels supplied. **Corrected On-Site** **Admin Complaint**
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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.
Sushi bar: ; salmon (45°F - Cold Holding); tuna (45°F - Cold Holding); cream cheese (45°F - Cold Holding)
Thermostat lowered and sliding doors will be kept shut when not in use
Cold buffet ice bath: ; shrimp (51°F - Cold Holding); vanilla pudding (50°F - Cold Holding); crab salad (51°F - Cold Holding); cut tomatoes (51°F - Cold Holding); cut melon (64°F - Cold Holding); cut honey dew (64°F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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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. Restaurant opened at 11, time sticker applied. **Corrected On-Site** **Admin Complaint**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
raw pork over cooked shrimp, raw chicken over washed beens, Raw chicken and raw fish over bulk sauces in walk in cooler
* Raw squid and beef over cut carrots and noodles at hibachi station. **Admin Complaint**
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08A-21-4
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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 fish **Admin Complaint**
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22-05-4
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Intermediate - *Cutting board(s) stained/soiled.
*can opener
*pots and pans with black residue
*reach in coolers and glass door coolers
**Repeat Violation** **Warning**
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31B-02-4
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Intermediate - *No paper towels or mechanical hand drying device provided at handwash sink., sushi bar and kitchen.
*difficulty dispensing paper towels in ladies room
*no paper towel in kitchen
**Warning**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. Not consistent **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
*green Scrubbie in hws in kitchen
*dump sink at sushi bar **Repeat Violation** **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
*Hand wash sink on right side in ladies room
*hand wash sink in prep area, turned on, Corrected on Site: **Corrected On-Site** **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Duck, chicken, crab Rangoon mix, cut melons **Repeat Violation** **Admin Complaint**
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