| 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. Bowls are being used in food storage containers on shelf across from the dishmachine **Repeat Violation** **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **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 canned goods on shelf across from dishmachine **Corrected On-Site** **Repeat Violation** **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 on reach in cooler across from woks **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. Employee cooking food on the cook line. **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups next to soda machine in the drink area/dining room **Warning**
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16-13-4
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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. Discussed with operator the proper setup for the three compartment sink. **Corrected On-Site** **Warning**
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Fan in walk in cooler
Grease on the floor under the woks **Warning**
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging above prep table on cookline across from woks operator removed them **Corrected On-Site** **Warning**
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08B-38-4
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Basic - Food stored on floor. Bags of rice on the floor in front of three compartment sink, box of shrimp on the floor in walk in freezer, buckets of cut potatoes in walk in cooler **Corrected On-Site** **Repeat Violation** **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. Ice buildup in reach in freezer across from fryers **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small reach in cooler in sushi area, reach in cooler across from woks **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. In the drink area/dining room **Repeat Violation** **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Observed using unwashed mushrooms. After this was discussed with the operator, he washed them. **Corrected On-Site** **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cut peppers, cut lettuce, cut potatoes, raw chicken, cooked chicken **Corrected On-Site** **Repeat Violation** **Warning**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Shelves in walk in cooler **Warning**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in the mop bucket in front of back exit. **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine corrected to 100 ppm **Corrected On-Site** **Warning**
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Buffet: Ribs 119F-reheated to 165F
Chicken 83 sitting at room temperature on cart across from fryers-placed in reach in cooler **Corrective Action Taken** **Repeat Violation** **Warning**
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12A-10-4
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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. Operator wiped his face and then began to prep food without washing hands. This was discussed with the operator and he washed his hands. **Corrective Action Taken** **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee was cutting cooked chicken and picked up the chicken with his barehands. This was discussed with the operator and the employee put on gloves. **Corrective Action Taken** **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1 live fly in dishmachine area **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. Buffet: Cut tomatoes 60F, cut melons 63F, cut melons 60F, pasta 60F, sushi 58F-placed food on ice
Reach in cooler across from three compartment sink: chicken 45F, boiled eggs 46F, cheese 46F, cooked chicken 46F-placed food on ice **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw shrimp in reach in cooler across from three compartment sink
-raw chicken over ready to eat sauces in walk in cooler **Corrected On-Site** **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. Water is 86F at the handsink across from the dishmachine. Corrected to 103F **Corrected On-Site** **Repeat Violation** **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. Chicken in walk in cooler cooked two days ago **Repeat Violation** **Warning**
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