Chopsticks

Basic – Bowl or other container with no handle used to dispense food

Plastic cup in bulk container of sugar in prep area. Employee removed cup.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee beverage containers on shelf with dry goods by microwave in back prep area.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee cigarettes and lighter next to dry goods and microwave in back prep area.

Basic – Food stored on floor

Fryer oil and soy sauce buckets on floor in prep, storage, and hallway areas. Repeat Violation

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Handle of scoop in contact with cornstarch in bulk container in prep area.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean

Soiled wet wiping cloth on top of soy sauce bucket outside office door.

Basic – Working containers of food removed from original container not identified by common name

1) Bulk container flour with unreadable label. Employee relabeled container. n2) Squeeze bottle of oil by fliptop unit missing label

3) Small containers of salt, sugar, and mixed salt and pepper on shelf by cook line missing labels. Corrected On-Site Repeat Violation

High Priority – Raw animal food stored over or with unwashed produce

In Dukers reach in cooler middle door, containers of raw squid and raw raw fish above cases of peppers and herbs.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

1) In Dukers reach in right door, plate with pieces of raw fish above containers of cream cheese and cut broccoli. Employee removed plate. n2) In fliptop lower cooler, flat of raw shell eggs above open containers of sauces. Employee inverted for proper separation. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

On speed rack in walk in freezer, wrapped tray of chicken breasts above non commercial wrapped salmon filet.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

1) In Dukers reach in cooler, tempura chicken (46F – Cold Holding). Per employee out of temperature more than 4 hrs. See stop sale

2) In True glassfront cooler, cut tofu (54F – Cold Holding). Per employee out of temperature more than 4 hrs. See stop sale.

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

In glass front True cooler, prepared salads 56F @ 3:10pm (ambient cooling 3.5 hrs) to 52F @ 3:30pm. nEmployee uncovered salads and moved to lowboy cooler to rapid chill. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

1) Prep table by small fliptop, tempura shrimp (86F – Hot Holding); tempura chicken (87F – Hot Holding). Per employee prepared at 12:00pm. Employee moved containers to walk in freezer to rapid chill

2) On top of soup container at steam well, rice (115-136F – Hot Holding). Per employee prepared about 3 hrs ago. Employee voluntarily discarded. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

Sanitizer bucket reading above 200ppm chlorine. Employee remade to proper 100ppm. Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

No chlorine test kit.

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Sushi rice on time control with time stamp. Person In Charge does not know where form is. New form provided. Corrective Action Taken

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

In walk in freezer, portioned bags of rice with no date labels

Intermediate – Spray bottle containing toxic substance not labeled

Unknown substance in bottle hanging by dish machine.