| Violation
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Observation
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35A-06-4
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Basic - Accumulation of dead insects in kitchen area light covers.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Knobs on stove at cook line area.
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. **Repeat Violation**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in freezer. **Repeat Violation**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Several containers with food on the floor in kitchen and walk in freezer.
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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.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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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. Front counter 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 and blood.
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14-66-4
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Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Pallets inside the walk in cooler.
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Raw chicken being prepared next to dishwasher machine.
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08B-12-4
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Basic - Food stored in holding unit not covered. Rotisserie chicken skewers inside the walk in cooler not covered stored next to raw chicken. Cut lettuce in container uncovered and open bags of ice inside the walk in freezer. **Repeat Violation**
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33-19-4
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Basic - Garbage on the ground and/or pad around back door.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Walk in cooler and freezer.
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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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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle and inside mop sink located outside.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
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35B-02-4
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Basic - Insect control device installed over food preparation area.
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02D-03-4
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Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Food preparation area by dishwasher.
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33-11-4
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Basic - Missing drain plug at dumpster. **Repeat Violation**
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14-73-4
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Basic - No container installed for catching grease from hood drip tray.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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33-16-4
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Basic - Open dumpster lid.
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33-27-4
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Basic - Outdoor refuse area not curbed and graded to drain. Soiled and greasy water accumulated on the floor outside the restaurant by the back door.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
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25-05-4
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Basic - Single-service articles improperly stored. Plastic lids Stored Inside employee bathroom .
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25-33-4
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Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Cardboard used to line shelving inside walk in cooler.
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10-12-4
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Basic - Utensils stored on soiled surface between uses. Top of oven.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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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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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor and walls soiled.
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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. **Repeat Violation**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen area.
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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. In use container with salt and sugar and squeeze bottles with sauce. **Repeat Violation**
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. The following items were stored inside the reaching cooler for ceviche preparation and found out of temperature control: shrimp (68°F - Cold Holding); squid (54°F - Cold Holding); octopus (63°F - Cold Holding); raw fish (47°F - Cold Holding) **Repeat Violation**
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35A-02-5
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High Priority - Approximately 2 Live, small flying insects in kitchen, food preparation area. Kitchen area.
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee wash hands with gloves.
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot paint buckets used to store food inside.
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08A-14-4
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High Priority - Raw animal food not separated from ready-to-eat food during preparation. Empty boxes of raw chicken with residue stored above open boxes of potatoes.
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Salt dispenser spoon.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Observed containers blocking hand wash sink.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom used by employees no hot water. Water temperature after running for over 2 minutes 80°F.
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22-12-4
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Intermediate - Metal stem-type thermometer soiled.
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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. Desserts.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.
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22-01-4
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Intermediate - Spray hose gun soiled at 3 compartment sink.
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