| Violation
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Observation
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22-20-5
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Basic - Heavy accumulation of black/green mold-like substance in the interior of the ice machine.
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33-02-4
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Basic - Box used as garbage container.
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06-09-1
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Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
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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. **Repeat Violation**
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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. Chest freezer
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14-11-5
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Basic - Gaskets torn on 3 door cooler
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23-03-4
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Basic - Hood filters heavily spiked with grease
Door handle on cola cooler soiled
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14-69-4
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Basic - Ice buildup in reach-in freezers. **Repeat Violation**
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10-12-5
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Basic - In-use ice scoop stored on soiled surface between uses.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82F **Repeat Violation**
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14-34-4
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Basic - Interior of ice machine/bin with rust that has pitted the surface around deflector panel
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line cooler
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08B-12-5
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Basic - Squid not covered in chest freezer
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|
29-49-6
|
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Basic - Standing water in bottom of reach-in-cooler. Cook line
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
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36-27-5
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Basic - Walls in kitchen heavily soiled with accumulated grease,, and/or dust.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on cook line counters, wok station
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01B-01-4
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High Priority - Dented can of bamboo shoots. See stop sale.
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14-86-1
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High Priority - Non-food grade paper/paper towel used as liner for food container. Members mark paper towels
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08A-02-6
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High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Zip lock bag of raw ground sausage over peppers and garnishes **Corrected On-Site**
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02C-01-5
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High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked skins 09/20
|
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01B-24-5
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High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked skins
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish thawing label bearing states remove from package upon thawing
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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.
raw beef 54F , Flip top cooler ; raw shrimp (42F - Cold Holding); slaw mix (49F - Cold Holding)
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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 and the time removed from temperature control cannot be determined. Cooked rice and rice noodles on the cook line **Repeat Violation**
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22-02-4
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Intermediate - Cook line reach in cooler soiled with old food debris.
Can open spoiled
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Evidence of hand sink used as dump sink
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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. Sushi grade fish
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