| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
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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 at the men's public restroom. **Repeat Violation**
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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 salt and the rice ingredient bin under the dry stock shelves. **Repeat Violation**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment on the cooks line.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public in the single tall cooler by the soda machine.
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36-17-5
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Basic - Floor tiles missing and/or in disrepair and/or in disrepair at the floor drain in the kitchen across from the fryer.
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14-69-4
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Basic - Ice buildup in reach-in white freezer next to the oil storage.
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10-07-4
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Basic - In-use kitchen knives stored in standing water less than 135 degrees Fahrenheit in the prep area next to the soda machine. Water is 76°F.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1) hoods over the cook line soiled
2) gaskets on the under counter coolers in the kitchen are soiled.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Coke bottle in the double door cooler across from the ice machine.
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14-09-4
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Basic - Several white Cutting board has cut marks and is no longer cleanable in the kitchen.
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08B-12-5
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Basic - Stored food not covered.
Cooked chicken and chopped broccoli in the walk in cooler. **Corrected On-Site**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses in the kitchen. **Corrected On-Site**
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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.
Salt and sugar ingredient bins locate under the dry stock shelves.
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
10 ppm
Was remade then 50 ppm. **Corrected On-Site**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination.
1)One plate of sushi on the buffet not under the sneeze guard.
2) chili garlic sauce on the buffet not under the sneeze guard. **Corrected On-Site** **Repeat Violation**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Noodles in the tall reach in cooler by the dry stock shelves stored in to go bag.
Places noodles in a food grade bag. **Corrected On-Site**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw marinated chicken over ready to eat food on speed rack in the walk in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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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 based upon minimum required cooking temperature.
1)Raw cut chicken over raw whole fish in the walk in cooler.
2) raw diced chicken over marinated raw shrimp on under counter cooler across from fryer.**Corrected On-Site** **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.
Cart blocking sink next to fryer. **Corrected On-Site** **Repeat Violation**
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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 several pans in the walk in cooler. **Repeat Violation**
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