Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside and exterior of warewashing machine.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop bread crumbs and soy sauce. **Repeat Violation**
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24-27-4
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Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting board and spoon stored above hand sink
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14-09-4
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Basic - Cook line and portable cutting board has cut marks and is no longer cleanable.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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23-03-4
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Basic - Gaskets on chest freezer soiled.
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system.
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14-69-4
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Basic - Ice buildup in white and black reach-in freezers in back room by office.
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10-12-5
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Basic - In-use ice scoops stored on soiled surface between uses. **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In door cooler and sushi cooler #1.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Server area and cook line.
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16-46-4
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Basic - Old labels and food stuck to food containers after cleaning.
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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.
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat foods in the walk in cooler.
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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 or salt
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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 salmon skin over cooked eel. **Corrected On-Site**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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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.
cold hold milk 46° tofu 52° volcano cream cheese mix 49°
Sushi cooler cold hold fish roe 49° sushi cooler #2 fish roe 52° cooked eel range 47° to 50° tuna 43° **Repeat Violation**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Can of raid stored on cooler. **Corrected On-Site**
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22-02-4
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Intermediate - Can opener soiled.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee came in from outside, washed hands in prep sink with just water. Educated him to properly wash hands in hand sink. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Water filter on hand sink used to get water. **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. Cooked sliced chicken made Monday. **Corrected On-Site**
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