| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Observed in salt container, employee removed during inspection. **Corrected On-Site**
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Observed soiled cardboard on top of the stove next to fryers.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen area. **Repeat Violation**
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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. Observed throughout kitchen. **Repeat Violation**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Observed yellow cutting board in kitchen area.
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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. Observed at the back door in kitchen area. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Observed cooking oil containers stored on floor in kitchen area. Employee rearranged properly during inspection. **Corrected On-Site**
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14-69-4
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Basic - Ice buildup in reach-in freezer.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 86° F. Employee discarded during inspection. **Corrected On-Site**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all unit in kitchen area. Also soiled hood filters. **Repeat Violation**
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33-16-4
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Basic - Open dumpster lid.
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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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08B-12-5
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Basic - Stored food not covered.Observed salt and sugar containers not covered in kitchen area. Manager covered during inspection. **Corrected On-Site**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Observed not in used equipment, empty boxes accumulated on floor of the entrance of employee bathroom.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in cook line.
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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. Observed cashew container not identified in kitchen area.
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22-12-5
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High Priority - Metal stem-type thermometer soiled.
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked pork inside walk-in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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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. Provided form during inspection.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting cutting board.
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
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