| Violation
|
|
Observation
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food.
- tomato sauce in walk in cooler **Warning**
|
|
08B-44-4
|
|
Basic - Case/container/bag of food stored on floor in kitchen.
- bagged onions on the floor in storage area **Corrected On-Site** **Warning**
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- employee drinking from open beverage container while slicing beef **Corrected On-Site** **Warning**
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area.
- jackets, cellphone on shelves and single use containers throughout kitchen **Warning**
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water.
- throughout kitchen **Warning**
|
|
36-24-5
|
|
Basic - Hole in or other damage to wall.
- rusted at walk in cooler **Warning**
|
|
25-35-4
|
|
Basic - Reuse of single-use articles.
- ridged plastic container reused to store food on crash cart at cookline **Corrected On-Site** **Warning**
|
|
23-14-4
|
|
Basic - Shelves under preparation tables soiled with food debris and soil residue. **Warning**
|
|
42-04-4
|
|
Basic - Storage of tools on shelf above or with food.
- drill near food in hibachi prep area **Corrected On-Site** **Warning**
|
|
08B-17-4
|
|
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler.
- unwashed mushrooms over sauces and cut peppers **Warning**
|
|
14-17-4
|
|
Basic - Walk-in cooler shelves with rust that has pitted the surface.
- shelves below prep tables rusted **Repeat Violation** **Warning**
|
|
29-11-4
|
|
Basic - Water leaking from pipe and/or faucet/handle.
- handsink near front of kitchen **Warning**
|
|
12A-20-4
|
|
High Priority - Employee washed hands with no soap. **Warning**
|
|
22-45-4
|
|
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- employee washed and rinsed pans and placed to air dry without sanitizing **Repeat Violation** **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Raw chicken 46°F, raw shrimp 45°F, dumplings 48°, milk 45° in reach in cooler for under 2 hours per operator. Manager moved to coolers running with appropriate ambient temperature.
Cooked Sushi crunches 46°F, raw salmon 46°F
. **Corrective Action Taken** **Repeat Violation** **Warning**
|
|
03B-01-5
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Ham, 110-120°F, on buffet less than 2 hours. **Warning**
|
|
03F-02-4
|
|
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. pasta, sprouts, cut cabbage. Less than 2 hours, product discarded by operator. **Corrective Action Taken** **Warning**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food.
- in walk in freezer: raw pans of chicken over dumplings.
- in walk in cooler: raw fish and raw chicken over margarine
- in upright reach in cooler: raw fish over cooked chicken **Warning**
|
|
08A-20-4
|
|
High Priority - Raw animal foods not properly separated from each other in holding unit.
- in walk in freezer: raw chicken over raw beef
- in walk in cooler: raw chicken over raw beef **Warning**
|
|
22-24-4
|
|
Intermediate - Accumulation of black residue on/around soda dispensing nozzles. **Warning**
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- all ice machines **Warning**
|
|
22-02-4
|
|
Intermediate - Accumulation of food debris/grease on food-contact surface.
- blender **Warning**
|
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
|
|
12A-03-4
|
|
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- employee washed hands in three compartment sink **Warning**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- cup and scrub bad in hibachi prep room hand sink **Corrected On-Site** **Warning**
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- back hand sink **Corrected On-Site** **Warning**
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Several Products prepared on site and stored in walk in cooler with no date marking. **Warning**
|
