| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
White divider has a mold like substance present **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
3 dead roaches in the closed dinning room where employees dine
2 dead in the soaking tub at the dishwasher **Warning**
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14-11-5
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Basic - Equipment in poor repair.
Line make cooler wheel are no longer operating and the unit is resting on wooden blocks
-line make cooler 50°ambient
-fry basket damaged **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Throughout the kitchen food debris at the mop sink/ 3 compartment sink area **Warning**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
At the dish area broken tiles **Warning**
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08B-38-4
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Basic - Food stored on floor.
Open corn starch on the floor **Warning**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
Trash in and outside of the dumpster pad **Warning**
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36-62-4
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Basic - Light not functioning. In the kitchen **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-racks in the walk in cooler soiled and rusted
-floor sinks in the kitchen
-dish racks soiled
-remove packing film on the stand up cooler **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.
Door propped open **Warning**
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25-39-4
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Basic - Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once.
Crab shells stored in a bucket in the freezer **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet towels stored in the hand sink **Warning**
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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.
A1 sauce at the hibachi station **Warning**
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32-23-4
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Basic - urinal has been removed mens room **Warning**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 25 ppm added bleach 100 ppm **Corrected On-Site** **Warning**
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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. 0 ppm sanitizer is empty **Warning**
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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.
In the line make cooler 2 raw chicken over dumpling,operator corrected
**Corrected On-Site** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
I roach in the low boy cooler at the sushi buffet , unit is currently down with no food storage
1 roach under the dish counters
Spoke with Randy next day call back **Warning**
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35A-23-4
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High Priority - Roach excrement and/or droppings present.
On the shelf over the one compartment produce sink **Warning**
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Wonton chips and white sauce stored unprotected at the buffet **Warning**
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink., **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.
Pepsi cooler pork chops 46° cold hold
-3 door turbo air ; mash potatoes (46F - Cold Holding); fish (44F - Cold Holding) **Warning**
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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. yellow rice (125F - Hot Holding) in the rice warmer operator returned to the wok to reheat to 165° **Corrective Action Taken** **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the dish area **Warning**
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Tags stored randomly **Warning**
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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.sent form **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
At the dish washer
at the produce dbl sink
-side station has towels in it **Warning**
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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.
Prepped items are not tracked **Warning**
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