| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.plastic cup inside a container of spicy mayonnaise. Operator removed. **Corrected On-Site** **Warning**
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16-55-4
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Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer 00ppm **Warning**
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08B-38-4
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Basic - Food stored on floor.
-Container of soup by the cook line
- container of mix salad dressing **Warning**
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33-10-4
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Basic - Inside/outside of dumpster not clean. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 4 cooling stations by cook line- low boy coolers
-reach in glass cooler
-walk in cooler **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
-True freezer
-3 glass doors Reach in cooler **Repeat Violation** **Warning**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
True reach in freezer **Repeat Violation** **Warning**
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08B-12-5
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Basic - Stored food not covered. Walk in freezer, whole fish without bags **Warning**
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Appetizer station, operator removed **Corrected On-Site** **Warning**
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22-52-4
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High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 00 ppm. Operator discarded and prep new solution, 50ppm **Corrected On-Site** **Warning**
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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. Chlorine sanitizer, 00 ppm. Operator set up the 3CS to chlorine sanitizer, 100 ppm. **Corrective Action Taken** **Warning**
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01A-05-4
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High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. 25 pieces of whole fish food. Operator stated red snapper fish, unable to show invoice. **Warning**
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10-05-5
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Employee placed new container with hot water, **Warning**
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01D-01-5
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment used raw fish for sushi **Warning**
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08A-02-6
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High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Fish and frozen peas same shelf. Operator placed fish under frozen peas **Corrected On-Site** **Warning**
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01B-04-5
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High Priority - Stop Sale issued due to food originating from an unapproved source. 25 pieces of whole fish, no commercial packing, operator unable to provide with invoice. Food placed on bags, labeled with a sign of do not use, call back, next day follow up to verify invoice. **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-Walk in Cooler-salmon (45°F - Cold Holding); chicken (47°F - Cold Holding); spicy mix of mayonnaise (48°F - Cold Holding); American cheese (47°F - Cold Holding)
-Vegetables line station- flip top-bean sprouts (51°F - Cold Holding); cut tomatoes (54°F - Cold Holding); cooked carrots (51°F - Cold Holding)
-Vegetables line station- low boy cooler-chicken appetizers (48°F - Cold Holding); butter (55°F - Cold Holding)
-Sushi station low boy cooler-; shrimps (50°F - Cold Holding); tuna (47°F - Cold Holding); crab (46°F - Cold Holding); masago (47°F - Cold Holding)
Per operator all TCS foods held less than 4 hours, advised operator not to store any food, until cooling units are cooling properly **Corrective Action Taken** **Repeat Violation** **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, employee provided **Corrected On-Site** **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee's bathrooms **Warning**
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