| Violation
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Observation
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
Shelves across from cook line stove.
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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.
Ice bucket on top of ice machine. Employee turned bucket over.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on reach-in cooler across from dish machine. Employee removed drink. **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor.
Box of soda on floor in front of wait station soda machine.
Case of cooking oil on floor on cook line. **Repeat Violation**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket of reach-in cooler across from stove.
Vents above stove greasy.
Outside of dish racks.
Area around soda nozzles of soda machine in wait station. **Repeat Violation**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
Containers stored over three compartment sink.
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
Reach-in cooler across from fryers.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Fish in sushi prep area thawing at room temperature.
Employee moved fish to a reach-in cooler to finish thawing. **Corrected On-Site**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk-in cooler shelves.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Wall behind dish machine
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Pipe beneath hand washing sink in front of walk-in cooler.
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
Mop stored in bucket in sushi prep area.
Employee moved mop to mop sink area to air dry. **Corrected On-Site**
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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.
Containers on prep table across from walk-in cooler.
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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.
Dish machine next to mop sink, 0 ppm.
Manager stated the dishes would be sanitized in the three compartment sink. **Repeat Violation** **Admin Complaint**
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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.
Item stored on prep table across from walk-in cooler: cabbage (58F - Cold Holding). Employee stated item placed on table 15 minutes prior to temperature being taken. Employee moved item to reach-in cooler to reduce temperature to 41F. **Corrective Action Taken**
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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.
Item in steam table across from fryers: broccoli (89F - Hot Holding). Employee stated item placed in steam table 30 minutes prior to temperature being taken. Employee voluntarily discarded item. **Corrective Action Taken**
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedure available. Inspector provided a written procedure to operator.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Nozzle for hot water dispenser across from wait station soda machine.
Tan cutting board stored in prep area next to kitchen entrance.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Steel wool stored in hand washing sink at end of cook line. Employee removed steel wool. **Corrected On-Site**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit available.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Spray bottle stored in dish area.
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hand washing sink in front of walk-in cooler, 72F.
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