Basic – Accumulation of debris on exterior of warewashing machine

Top of dish machine

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

Bulk flour container

Basic – Equipment in poor repair

Reach in cooler in cook line area with ambient temperature of 46F

Basic – Food stored on floor

Case of frozen shrimp in walk in freezer Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Rice scoop stored in water 73FnIce scoop handle in ice in bar area Repeat Violation

Basic – Interior of microwave has accumulation of black substance/grease/food debris

Cook line microwave

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

Walk in cooler shelves soiled

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

Multiple cloths in kitchen area

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 wearing gloves washed soiled pan, touched clean equipment without hand wash or changing gloves. Discussed with operator who had employee wash hands. Corrective Action Taken

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

Raw beef over cooked broccoli in walk in cooler Repeat Violation Admin Complaint

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

Reach in cooler in cook line area nshrimp (46F – Cold Holding); salmon (46F – Cold Holding); chicken (46F – Cold Holding); dumplings (45F – Cold Holding); chicken (45F – Cold Holding)nOperator states items were placed in cooler at approximately 11:30am. Operator states cooler door was left open and closed cooler. Corrective Action Taken Repeat Violation Admin Complaint

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

Eggs, butter and garlic in oil on hibachi carts. Operator time marked. Corrected On-Site

Intermediate – Records/documents for required employee training do not contain all of the required information

Multiple certificates missing completion and expiration date.