| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Bowl used as scooper in container of rice grains **Warning**
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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.
Clean plates in dish pit area next to dish machine **Repeat Violation** **Warning**
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated.
Bag of brown sugar has chew marks in dry storage room. Operator discarded
2 dented cans of hoisin sauce on dry storage shelf. Employee segregated **Corrective Action Taken** **Repeat Violation** **Warning**
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner.
Interior of triple door reach-in cooler next to rear exit is lifted **Warning**
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36-10-4
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Basic - Floor soiled with grease accumulation on cook line under fryers and wok station
Black mold-like substance on interior of walk-in cooler. **Warning**
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08B-32-4
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Basic - Food being prepared outside.
Employee cutting peppers outside under overhead protection next to walk-in cooler **Admin Complaint**
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14-38-4
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Basic - Food storage container/container lid cracked or broken.
Cracked lid on container of rice grains **Warning**
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08B-38-4
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Basic - Food stored on floor.
Bag of onions on floor of walk-in cooler.
Container of frozen raw beef on floor of walk-in cooler **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. On cook line. **Warning**
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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.
Handle of scooper touching rice grains in white container by dish pit **Warning**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Oven on cook line. **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Food debris on gaskets of triple door reach-in cooler of cook line next to rear exit.
Dust accumulation on fan of cook line.
Grease accumulation on hood filters of cook line
Soiled racks inside of walk-in cooler. **Repeat Violation** **Warning**
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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.
Employee milks and drinks in sliding door reach-in cooler of storage room **Warning**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Triple door reach-in cooler or cook line next exit. **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 ppm. Employee added sanitizer 50 ppm **Corrected On-Site** **Warning**
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Cooked white rice in sealed containers stacked on top of each other left cooling over night 46-47 degrees F **Warning**
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01B-36-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Cooked white rice in sealed containers stacked on top of each other left cooling over night 46-47 degrees F **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
2 dented cans of hoisin sauce on dry storage shelf. Employee segregated **Repeat Violation** **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **Warning**
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08B-56-4
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High Priority - Food stored in ice used for drinks. See stop sale.
Employee water bottles inside of ice in ice machine. Employee removed bottles and discarded ice. **Corrective Action Taken** **Warning**
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Approximately 10 live flies under rack of dish machine
4 live flies near fuse box by dish machine **Warning**
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
Printed thank you bags used for basil **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.
Raw salmon over cooked rice in tall reach-in freezer of dry storage room
Discussed proper food storage **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
7 rodent droppings behind tall sliding door reach-in cooler used for storage in dry storage room
2 rodent droppings on floor near entrance to room behind customer restrooms
23 rodent droppings in room behind customer restrooms that holds old plate ware
15 rodent droppings under racks that hold beers and sugar in dry storage room
1 rodent dropping on exterior of box of coconut cream
2 rodent droppings on floor next to box of containers of plum sauce
18 rodent droppings at entrance and inside of maintenance storage room that holds no food but is connected to dry storage room
7 rodent droppings in top of dish machine. **Repeat Violation** **Warning**
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35A-09-4
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High Priority - Rodent chew marks on food packages. Bag of brown sugar has chew marks in dry storage room. Operator discarded **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Employee water bottles inside of ice in ice machine.
Rodent chew marks on food packages. Bag of brown sugar has chew marks in dry storage room. **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.
Triple door reach-in cooler of cook line next to exit: tofu 44 degrees F, Cooked rice 59 degrees F. Operator iced foods.
Walk-in cooler: Milk 44 degrees F, rice noodles 45 degrees F, cream cheese spread 45 degrees F, tofu 45 degrees F, raw beef 45 degrees F, curry 44 degrees F. Per operator a delivery was received today.
**Corrective Action Taken** **Repeat Violation** **Warning**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
On cook line: red curry 126 degrees F. Employee reheated. Re-temp 145 degrees F **Corrected On-Site** **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine sanitizer over 200 ppm. Employee dumped out bucket **Corrective Action Taken** **Warning**
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Operator unable to name the big 6 foodborne illnesses. Emailed big 6 flyer **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked white rice in sealed containers stacked on top of each other left cooling over night 46-47 degrees
Boiled chicken at 1:19 boiled at 11 99 degrees F re-temp at 2:45 88 degrees F. Sitting in containers inside of triple door reach-in cooler of cook line in deep pans with plastic wrap over it. Operator uncovered and placed in reach-in freezer. **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards on reach-in cooler of cook line. **Repeat Violation** **Warning**
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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 rice in tall sliding door reach-in cooler of storage room
Cooked chicken in reach-in freezer **Warning**
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