| 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.
Heavily soiled exterior of equipment including handles to coolers. Kitchen. **Repeat Violation**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee hat on fruits by frontline kitchen.
Straw hat on cleaned pans. Dry rack. **Repeat Violation**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food prep employee with large bracelets.
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08B-31-4
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Basic - Food stored in undrained ice.
Undrained Bulk drink ice in frontline chest cooler. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor.
Bags of onions , rice on floor. Rear kitchen.
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
Ice build up in reach in freezer. Hallway.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled Counters and shelves at kitchen. **Repeat Violation**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Food prep employee cracked eggs at cookline , prepped foods then did change gloves or wash hands before placing food. **Warning**
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Food prep employees put on gloves without washing hands. **Repeat Violation** **Admin Complaint**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Food prep employee grabbed ready to eat parsley with bare hand contact and placed in food containers. **Repeat Violation** **Admin Complaint**
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
Establishment license expired 06/01/2022. **Admin Complaint**
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Servers placed soiled dishware by Three compartment sink and did not wash hands before engaging in other food service activity. **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Food prep employee put on gloves , then handled raw chicken, then engaged in handling clean plates with same gloves. **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.
Uncovered Container of sliced ginger in walk in cooler
Under source of condensation drip. **Repeat Violation** **Admin Complaint**
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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.
The following items in walk in cooler. (Overnight temperatures) :
Cooked stock/soup. 55°. 55°. 55°.
Cooked tomato with onions 55°.
Packaged tofu 55-58°. 14 packets.
Raw fish 58°. 55°.
Raw chicken 55°. 5 boxes.
Raw pork 2 boxes.
Cooked dumplings 5 pounds.
Ham 55°. **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.
Cut tomato in ice cooler chill box at 65°
Sprouts in ice cooler chill box at 75°.
Cooked potatoes on kitchen counter 65°.
Raw fish 65° kitchen counter.
Items placed about 1 hr before. Moved by manager to cooler.
The following items in walk in cooler. (Overnight temperatures) :
Cooked stock/soup. 55°. 55°. 55°.
Cooked tomato with onions 55°.
Packaged tofu 55-58°. 14 packets.
Raw fish 58°. 55°.
Raw chicken 55°. 5 boxes.
Raw pork 2 boxes.
Cooked dumplings 5 pounds.
Ham 55°.
**Repeat Violation** **Admin Complaint**
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13-05-4
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Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.
Food prep employee with long fingernails.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Both kitchen Hand Wash Sink blocked by large items in sink.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Missing soap at kitchen Hand Wash Sink.
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53A-17-1
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Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding.
Establishment Certified Food Manager no monitoring Person In Charge to ensure proper and safe food temperatures in kitchen and walk in cooler.
Certified Food Manager not monitoring employee for adequate hand washing and avoiding bare hand contact for ready to eat foods.
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