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 to scoop sauces.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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14-05-4
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Basic - Cardboard used to line food-contact shelves. Observed to line drinks in reach in cooler in server station.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls in buffet area not inverted
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Observed in some parts of kitchen.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Observed in front of cook line.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Observed sweater stored on sushi preparation area.
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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.
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor. Observed seaweed stored on floor on sushi area.
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle.
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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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. Observed in flour and sugar.
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Observed back door in poor repair.
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33-16-4
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Basic - Open dumpster lid.
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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 knobs in sushi area. Observed in ice machine lid, reach in cooler handle doors.
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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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.
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in server station.
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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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36-61-4
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Basic - Window torn/in poor repair. Observed window in front of restaurant entrance in poor repair.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
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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 seasonings in cook line not labeled.
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Observed chips, green onions, and sauce not protected from contamination in buffet area.
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed fish (130°F - Hot Holding); onion chicken (120°F - Hot Holding); pork (125°F - Hot Holding); fried chicken wings (122°F - Hot Holding); plantain (109°F - Hot Holding) in Buffet area. **Corrective Action Taken**
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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 chocolate fountain sneezeguard does not protect product properly.
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine at 400ppm.
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Observed in sushi area build up of mold like substance. Observed in hibachi station grill. Observed in grinder.
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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.
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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 stored inside hand wash sink in sushi area.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in warewashing area used as a dump sink.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Observed in hibachi station.
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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 ribs cooked in walk in freezer 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 cheese wontons not date marked inside reach in cooler.
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22-18-4
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Intermediate - Soil residue in food storage containers. Observed in sauces and chocolate sauce container.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser not labeled.
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