Basic – Employee preparing food in customer section of dining area

Employee portioning fries in hallway next to restrooms. Manager had employee move portioned fries to freezer. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Pans stored on shelf next to three compartment sink.

Basic – Food stored on floor

Chicken stored on floor in walk-in freezer. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Outside of ice machine next to three compartment sink

Hood vents over cook line grill greasy.

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded

No parasite destruction proof for shrimp in ceviche. Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw chicken stored over portioned cooked rice in walk-in freezer. Manager moved chicken below cooked rice. Corrected On-Site

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

Raw fish stored over pepper ace in reach-in cooler across from cook line grill. nRaw fish stored over cooked rice and portioned sauces in walk-in cooler

Manager moved all fish to bottom shelves of coolers. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Items in walk-in cooler: rice (45F,46F – Cold Holding); chicken (45F – Cold Holding); veal (45F – Cold Holding); pork (46F). Manager stated items were at proper temperature at opening, door to walk-in cooler open frequently. Manager opened door to adjacent walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale

Item stored in front counter cooler: rice pudding (45F,46F,45F – Cooling). Manager stated item was prepared two days prior. Repeat Violation Admin Complaint

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

Item stored in front counter cooler: rice pudding (45F,46F,45F – Cooling). Manager stated item was prepared two days prior. Repeat Violation Admin Complaint

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

Sanitizer bucket on co9k line, 200+ ppm. Manager added water to sanitizer bucket, 75 ppm. Corrected On-Site

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit

Thermometer for walk-in cooler reading 30F, ambient temperature of walk-in cooler 44F. Repeat Violation

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

No chlorine test kit available. Repeat Violation