Violation
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Observation
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35A-03-4
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Basic - Dead roaches on premises. Observed dead roaches in storage unit at cook line **Warning**
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16-01-4
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Basic - Dishmachine has no data plate/operating specifications. **Corrected On-Site** **Warning**
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23-20-4
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Basic - Food debris, grease soil residue on exterior of oven, fryer, hoods and hold unit. **Warning**
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08B-38-4
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Basic - Food stored on floor. Onions stored on floor in walk-in cooler. **Warning**
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10-01-4
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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. Found a bowl in corn starch **Warning**
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36-62-4
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Basic - Light not functioning and missing covering kitchen area. **Warning**
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29-03-4
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Basic - Water draining onto floor surface. Under 3 compartment sink. **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. Machine tested 0 . Visual inspection showed supply hose discounted. Retested 50 ppm. **Corrected On-Site** **Warning**
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **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. Raw chickens 46 F cold holding over night. Cooks line sandwich station bottom section.
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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.
cooked beef (45°F - Cooling); rice and chicken over night (45°F - Cooling) **Warning**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. raw beef over fresh ginger. **Repeat Violation** **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. cooked beef (45°F - Cooling); rice and chicken over night (45°F - Cooling), raw chicken in reach in cooler. **Repeat Violation** **Warning**
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41-02-4
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High Priority - Toxic substance, paint stored by soy sauce in kitchen area **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Table blocking access to hand washing sink. **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. cooked beef (45°F - Cooling); rice and chicken over night (45°F - Cooling) **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with standing water. Hazard cross contamination **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. Cooked curry sauces not date marked **Warning**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. Unclean slicer in kitchen area. **Warning**
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22-28-4
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Intermediate - exterior of reach-in cooler soiled with accumulation of greasy residue.. **Warning**
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