| 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/bin.
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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. Employee restroom
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
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35A-03-4
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Basic - Dead roaches on premises. 1 dead on floor by hot buffet station in dining room. Manager cleaned. **Corrected On-Site**
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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. Soda can stored with cut broccoli. Manager removed the can. Broccoli will be cooked. **Corrective Action Taken**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Both doors.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Throughout under the equipments
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36-17-5
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Basic - Floor tiles missing and/or in disrepair. In the kitchen
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and fan guards, hand sink paper towel dispenser on cook line.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Squid thawing at room temperature on three compartment sink drain board. Temperature 33-34. Explained.
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples stored over cut ham in walk in cooler. Manager rearranged. **Corrected On-Site**
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29-03-4
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Basic - Water draining onto floor surface. From walk in cooler evaporator.
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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. Pasta 49-55 cooling overnight, dumplings 46 cooling overnight
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03D-01-5
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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 2 hours. cooked chicken 107 at 11:53 as per manager cooling 1 hour, second temperature 89 at 1:30 pm
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Severely dented can of Hunts tomato ketchup 7 lb 2 oz
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 live on chest freezer at hibachi station.manager killed. 14 live in box of white plastic trash bags. box on bottom shelf of prep table at hibachi and sushi station. Manager killed some and removed the box from the establishment **Corrective Action Taken**
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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. cooked chicken 107 at 11:53 as per manager cooling 1 hour, second temperature 89 at 1:30 pm ( heated not cooled 135 to 70 f within 2 hours. ) Pasta 49-55 cooling overnight, dumplings 46 cooling overnight
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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. second container of raw chicken 50, third container of raw chicken 60 ( container was removed from cooler to cook chicken) raw beef 53, mussels 42-46 ( stored right next to sliding glass door in upright cooler ) tilapia 45-47 ( as per chef he removed the container to cook fish ) , **Repeat Violation** **Admin Complaint**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Water bucket stored in hand sink at server station. Dumping ice in another server station hand sink.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom
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31B-03-4
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Intermediate - No soap provided at handwash sink. Employee restroom
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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. Sushi fish in sushi bar refrigerator.
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