| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors on the men's and women's restroom.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
In the rice container in the dry stock area. **Corrected On-Site** **Repeat Violation**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters over the cooks line. **Repeat Violation**
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24-06-4
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Basic - Clean knives stored in dirty container on the prep area by the server station.
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36-62-4
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Basic - Couple lights not functioning in the kitchen.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone on the prep area by the server station. **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor. **Repeat Violation**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable.
Mesh in the rice cooker by the server station.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.p throughout the kitchen on walk in coolers and reach in coolers.
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Flour and bread cru,b container in the kitchen
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Knives in the melon prep area at standing water 87°F.
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10-03-4
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Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
Turned off at the ice cream scooping area in the dining room. **Corrected On-Site** **Repeat Violation**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination by the ice cream station and the guest pick up cutlery area on the buffet line.
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06-05-5
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Basic - Time/temperature control for safety food thawed in standing water.
Raw pork in standing water in the prep sink by the cook's line. **Corrected On-Site** **Repeat Violation**
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08B-17-4
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Basic - Unwashed peppers stored over ready-to-eat food in the walk in cooler. **Corrected On-Site**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust on the cooks line.
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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.
Sugar, cornstarch and flour not labeled in the kitchen. **Corrected On-Site**
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41-07-4
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High Priority - Container of medicine improperly stored on the cook's line. Chef discarded. **Corrected On-Site**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination.
Packed ice cream in large containers under sneeze guard scooped low so that the customers elbows can touch the sides. Advised operator to scrape down and then cut the containers to not have this issue.
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08A-05-6
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High Priority - Raw animal food stored over ready-to-eat food.
Raw marinated soft shell crabs and whole raw fish stored over ready to eat sauces in the walk in cooler. **Repeat Violation**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit.
Raw cut chicken over whole fish filets in the walk in cooler. **Corrected On-Site**
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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.
Rice cooker not protected on the buffet line as not under the sneeze guard. **Corrected On-Site**
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41-09-4
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High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
Above the melon cutting board in side station.
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22-20-5
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Basic - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Hand sink blocked by rolling cart in the kitchen. **Repeat Violation**
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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.
Dirty pans stored in hand sink by the three compartment sink. **Corrected On-Site**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in all items in the walk in cooler and reach in coolers.
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22-05-4
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Intermediate - White Cutting board(s) stained/soiled throughout the establishment.
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46-01-4
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Marked exit/path to marked exit blocked Exit door blocked with empty boxes For reporting purposes only. **Corrected On-Site** **Repeat Violation**
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