| Violation
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Observation
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32-07-4
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Basic - Bathroom facility not clean.
Employee bathroom in kitchen area
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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.
Red Bull on prep table in prep area. Employee removed. **Corrected On-Site**
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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.
Employee preparing food in kitchen area wearing bracelet
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
In front of ice machine in kitchen area
In front of dish machine area
Floors soiled under equipment in kitchen area
Ceiling tiles soiled with grease in cook line area **Repeat Violation**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
2 door vertical cooler in kitchen area
White refrigerator in sushi area
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of cooking equipment in kitchen area soiled
Walk in cooler shelves
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
2 door vertical cooler in cook line area
Equipment in poor repair.
Interior of rice warmers are chipped **Repeat Violation**
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises.
Vertical reach in cooler in buffet area
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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.
0ppm, operator primed dish machine. Recheck 50ppm. **Corrected On-Site**
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12A-17-4
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High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee in prep area, discussed proper hand washing with manager who stated they will retrain employees.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Operator is using bus tubs to store food **Repeat Violation**
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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.
Raw shell eggs stored over soy sauce in walk in cooler. Operator moved soy sauce. **Corrected On-Site**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
7 rodent droppings under dish machine in kitchen area. Operator swept up the rodent droppings and mopped the floor with bleach. **Repeat Violation** **Admin Complaint**
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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.
All items on hot buffet, sushi rice and sushi rolls. Operator time marked all items for 11am when the establishment opened. **Corrected On-Site**
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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.
Discussed 2017 food code requirements with 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.
Can opener blade soiled
Reach in cooler in cook line area soiled **Repeat Violation**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Hand wash sink next to 3 compartment sink blocked with dishes/soap containers. Operator removed.
Buckets in front of hand wash sink in cook line area. Operator moved buckets. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Hand wash sink in cook line area.
Hand wash sink next to 3 compartment sink.
Operator refilled dispensers **Corrected On-Site**
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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.
Discussed 2017 food code requirements with operator
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Items in walk in cooler including cooked meats and cooked pasta.
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53B-11-4
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Intermediate - Records/documents for required employee training appear to be falsified.
Chun ying Hsuce
Grace Chen
Shah Fu Chen
Training certificates completion date were changed from 2018 to 2020
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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 wash sink in cook line area. Operator turned hot water valve back on. **Corrected On-Site**
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