BOILED FISH

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp stored over vegetables/walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw chicken cold holding at 44F/less than 4 hours/moved to walk in cooler/rechecked 41F/ Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket stored over soda boxes/kitchen.

Basic - Food stored on floor./walk in freezer.

Basic - Ice buildup in walk-in freezer door.

Basic - Ice scoop handle in contact with ice/ice bin/front counter/ Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cut vegetables/cook line reach in cooler. Raw shell eggs stored over tofu sauce/cook line reach in cooler/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw fish at 44F, cook line prep table, less than 4 hours, adding ice/ Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm/very dark purple color/rechecked 100ppm/ Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food cart.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./three new hired employees less than 2 months. Forms provided to manager, all three employees read and signed immediately/ Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled./sanitizing spray bottle not labeled/dish area/ Corrected On-Site

Basic - Clean knife stored between equipment and wall./removed immediately. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public./snack next to sliced on kitchen table/ Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Ice scoop handle in contact with ice./front ice bin/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters soiled.

Basic - Time/temperature control for safety food thawed in an improper manner./raw chicken thawed in standing water at 60F, less than 1 hour per manager/removed from water,moved to walk in cooler/ Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed broccoli, walk in cooler. Raw chicken stored over unwashed eggplant, walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fried bean curd, walk in cooler. Raw chicken over cut cabbage, walk in cooler. Raw chicken over mushrooms, kitchen reach in cooler/across from walk in cooler. Raw pork over cut vegetables, cook line reach in cooler.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./two new employees less than 60 days/form emailed to operator.

Intermediate - Spray bottle containing toxic substance not labeled./clear liquid bottle on dirty dish cart/dining room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle drinks stored next to slicer. Opened bottle drink stored over kitchen prep table./ Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored over cooking oil, storage rack near exit door.

Basic - Food stored on floor./pork loin, walk in cooler/ Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Light not functioning./one light out, cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Grease build up around the hood system.

Basic - Silverware/utensils stored upright with the food-contact surface up./forks and spoons/front counter.

Basic - Single-service articles not stored inverted or protected from contamination./to go foil tray on top shelf not inverted/ Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm, ran out of sanitizer, changed new bottle/rechecked Chlorine 100ppm/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw chicken stored over unwashed carrots, walk in cooler. Raw shell eggs stored over unwashed vegetables.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one broke shell egg in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Empty plastic bowl inside cook line hand sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./two employees working for less than 60 days.

Intermediate - Spray bottle containing toxic substance not labeled./near dish machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.

Basic - Food stored on floor. Cases of meat on walk in freezer floor. A bucket of red peppers on cook line floor. A bucket of bean sprouts on walk in cooler floor.

Basic - Ice scoop handle in contact with ice./ice machine/ Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses./stored on top of the ice machine.