| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Walk-in cooler ,walk-in freezer and reach-in cooler .
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
Cook line.
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38-11-4
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Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
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36-22-4
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Basic - Floor area(s) covered with standing water.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Underneath equipment. **Repeat Violation**
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36-17-5
|
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Basic - Floor tiles missing and/or in disrepair.
Dish area .
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08B-38-4
|
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Basic - Food stored on floor.
Sauce Storage area . **Corrected On-Site**
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38-12-4
|
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Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
Kitchen area .
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Filter by the hoods . **Repeat Violation**
|
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation.
Mushroom and broccoli at cook line . **Repeat Violation**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
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38-04-4
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Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen
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22-41-4
|
|
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 **Repeat Violation**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
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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.
Observed 1 small flying at back area not landing at any food . **Repeat Violation** **Warning**
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08A-14-5
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High Priority - Raw animal food not separated from ready-to-eat food during preparation.
RAW SHRIMP OVER CUT CABBAGE. **Corrected On-Site**
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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.
raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding); bean sprouts (45F - Cold Holding **Warning**
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking sushi area not labeled m operator time marked food. **Corrected On-Site** **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.
cooked chicken (122F - Hot Holding); cooked fish (119F - Hot Holding) cooked pork (125f-hot holding)
Advised operator to reheat the food .
**Corrective Action Taken** **Repeat Violation** **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Pan was inside the hand sink .
Operator take it out . **Corrected On-Site**
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29-28-4
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Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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