| 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. Observed cup being use to dispense soy sauce.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Observed in cutting board by cook line.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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14-11-4
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Basic - Equipment in poor repair. Observed ice machine in poor repair.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-22-4
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Basic - Floor area(s) covered with standing water. Observed in dish washer area.
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil stored on floor.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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14-69-4
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Basic - Ice buildup in reach-in freezer. Observed in chest freezer with ice cream.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water at 77°F.
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14-33-4
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Basic - Shelves with rust that has pitted the surface.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Observed in hand wash sink faucet. Observed in exterior of oven. Observed in reach in cooler handles.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Observed reach in cooler not being used stored on premises.
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10-14-4
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Basic - Utensils stored on floor between uses. Observed utensils inside container in hibachi station stored on floor. **Corrected On-Site**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
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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.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Observed sugar, salt and other condiments not labeled by cook line.
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Observed wasabi, chips and tea not protected.
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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. Observed raw chicken (45°F - Cold Holding); beef (45°F - Cold Holding) in reach in cooler in front of cook line as per operator less than four hours. **Corrective Action Taken**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Observed raw tuna stored above ready to eat sauces in walk in cooler.
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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. Observed in chocolate fountain sneeze guard does not properly protect.
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. Observed two broken eggs in buffet area.See stop sale.
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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.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Observed in interior of oven. Observed in reach in cooler by kitchen entrance interior. Observed in walk in freezer/cooler doors. Observed in wall by grill on hibachi station.
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31A-10-4
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Intermediate - Equipment drain line draining into handwash sink. Observed in hand wash sink next to kitchen entrance.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by cart. Observed in hand wash sink by the three compartment sink. **Corrected On-Site**
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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. Observed steel wool and spoon stored inside hand wash sink in sushi bar area. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink by the dish machine being used as a dump sink.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Observed in women's bathroom water temperature at 80°F. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in hand wash sink in drink station. **Corrected On-Site**
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in walk in freezer cooked ribs not date marked.
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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. Observed chicken wings in reach in cooler by entrance not date marked.
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