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

Employee drink stored on shelf above prep table across from dish machine. Manager removed drink from shelf. Corrected On-Site

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

Employee phone stored on shelf next to clean dishes. Employee removed phone. Corrected On-Site

Basic – Food stored on floor

Pork stored on cook line floor in front of hand washing sink. Manager placed pork on prep table. Corrected On-Site

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

Back of fryer greasy

Area around soda nozzles of wait station soda machine

Gasket of cook line reach-in freezer

Outside of dry storage bins in front of walk-in cooler

Gasket of reach-in cooler in sushi bar area. Repeat Violation

Basic – Old food stuck to clean dishware/utensils

Containers stored on clean dish rack next to dish area.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet wiping cloth stored on prep table across from dish machine. Repeat Violation

High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit

Item cooked in cook line fryer: chicken (89F,91F – Cooking). Employee placed item back in fryer to finish cooking, chicken (187F,193F – Cooking). Corrected On-Site

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee entered kitchen from outside and began to handle clean pans without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

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

Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Employee with sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items

Uncovered burn on employees hand working on cook line. Employee put on band aid and plastic gloves to cover burn. Corrected On-Site

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

Shell eggs stored over peppers in walk-in cooler. Manager moved eggs to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Bottle of sanitizer tablets stored over pork on prep table across from dish machine. Manager moved sanitizer to area where dish soap is stored. Corrected On-Site

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Kimchi stored in walk-in cooler. Manager stated kimchi portioned the previous day. Repeat Violation

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

No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Ice bin for kitchen ice machine

Cutting board on reach-in cooler in wait station

Cutting boards stored on clean dish rack next to dish area. Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times

Cook line hand washing sink blocked by pan of pork on floor. Manager moved pan of pork. 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 available for dish machine.

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

Establishment has no working probe thermometer. Manager stated battery is not working in thermometer.