| 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.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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25-25-4
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Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
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14-05-4
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Basic - Cardboard used to make knife sleeves.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone at sushi bar.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Several cooks
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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14-11-5
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Basic - Equipment in poor repair. Cookline gaskets, walk-in freezer door gasket
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Sushi Matt-bamboo.
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10-08-5
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Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives for hibachi grill chefs stored in in uncleanable sheaths.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.. On dirty hook on table **Corrected On-Site**
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in potato starch.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler spiral light.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters and shelving through out kitchen moderate to heavily soiled.
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35B-13-4
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Basic - Screening is not 16-mesh to the inch. Rear screen door.
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08B-12-5
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Basic - Stored food not covered. Cheesecake in walk in freezer. **Corrected On-Site**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several at sushi bar
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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. Grey bulk cans near water heater.
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef at hibachi area and cookline cracked eggs without washing hands before continuing prep.
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised handwash before touching clean dishes.
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22-11-5
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High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Knife sleeves not clean.
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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 shrimp over prepped onions.
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over shrimp. Cookline and walk in cooler.
**Corrected On-Site**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp with gloves on then proceeded to rinse gloves under water and return to fryer to cook.
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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. Tempura 74f, suggest time as a public health control.
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. WD 40 on ice
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12A-01-4
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Intermediate - Employee applied hand antiseptic in place of washing hands as required.
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52-04-5
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Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Facility advertised white tuna and sells Escalator. **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Bar area hand wash sink. **Corrected On-Site**
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35A-01-4
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Intermediate - Nonservice animals in the food establishment or on premises. dog on premises-HIBACHI area. Operator asked what is the disability and what has he been trained to do.
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31B-05-4
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Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen nearest dish area.
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27-16-5
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Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Turned on hot water at handwash sink. **Corrected On-Site**
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52-08-4
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Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Snow Krab labeled as snow..., **Corrected On-Site**
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