| Violation
|
|
Observation
|
|
36-36-4
|
|
Basic - Ceiling tile missing.
Ceiling tile missing in hallway containing food storage behind kitchen.
|
|
50-09-4
|
|
Basic - Current Hotel and Restaurant license not displayed.
|
|
35A-03-4
|
|
Basic - Dead roaches on premises.
12 dead roaches behind door leading into hallway behind kitchen.
Removed and sanitized area.
**Corrective Action Taken**
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside.
Gap in door at end of hallway behind kitchen leading into dumpster area.
|
|
36-73-4
|
|
Basic - Floor soiled/has accumulation of debris.
Floors unclean in kitchen.
Floor in hallways containing food storage behind kitchen.
Floors under cook line equipment in kitchen.
|
|
08B-36-4
|
|
Basic - Food stored in a location that is exposed to splash/dust.
Soda cans, sugar bag, oyster cans, soy sauce buckets on floor in hallway behind kitchen.
Soda cans stored in enclosed dumpster area located behind establishment.
Hallway storing food storage contains excessive amount of Rodents droppings and dead roaches on floor.
|
|
08B-37-4
|
|
Basic - Food stored in a prohibited area.
Caned soda stored under AC unit in enclosed dumpster area located at end of hallway behind building.
|
|
08B-38-4
|
|
Basic - Food stored on floor.
Bag of sugar, oyster sauce cans, soy sauce buckets, on floor in hallway behind kitchen. Hallway storing food storage contains excessive amount of Rodents droppings and dead roaches on floor.
|
|
36-24-5
|
|
Basic - Hole in or other damage to wall.
Walls at hand sink and three compartment sink in poor repair.
Walls along food storage hallway behind kitchen.
|
|
23-03-4
|
|
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Food cart on cook line unclean. Excessive food build up.
|
|
33-16-4
|
|
Basic - Open dumpster lid.
Garbage bins open in dumpster area behind building.
|
|
33-30-4
|
|
Basic - Unnecessary items stored in garbage enclosure.
Unused fryer in garbage area behind building.
|
|
36-30-4
|
|
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Walls behind three compartment sink and hand sink in kitchen.
Walls along hallway containing food storage.
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Walls at end of cook line.
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name.
Sugar bin not labeled in back hallway on rack behind door.
|
|
22-11-5
|
|
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
Cooking utensils on cook line cart contain excessive food buildup.
|
|
08A-02-6
|
|
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw salmon over chili peppers in freezer unit next to dish machine. Removed. **Corrected On-Site**
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found.
Three live roaches on wall in hallway behind kitchen. Roaches located next to door of establishment next door.
One live roach on floor in kitchen next to back door leading into back hallway.
One live roach on floor in front of cook line in kitchen.
Operator killed roaches.
**Corrective Action Taken**
|
|
35A-04-4
|
|
High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 70 rodent droppings along hallway storing food items behind kitchen. Food items stored on floor in hallway.
Operator removed droppings and floor sanitized.
|
|
03A-03-5
|
|
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (80F - Cold Holding); per operator, eggs out for less than four hours. Placed in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
|
|
03B-01-6
|
|
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (122F - Hot Holding) in warmer. Operator states soup cooked and placed in unit less than four hours ago. Warmer turned up on site. **Corrective Action Taken**
|
|
41-27-4
|
|
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at sushi bar. **Repeat Violation** **Admin Complaint**
|
|
41-17-4
|
|
Intermediate - Spray bottle containing toxic substance not labeled.
Two spray bottles In Three compartment sink.
One spray bottle on cart at cook line. **Repeat Violation**
|
