| Violation Date |
Code |
Description |
| 2018-12-04 |
47 |
residue present on walk in cooler shelving.4-602.13 nonfood contact surfaces - c |
| 2018-12-04 |
45 |
crack forming on prep sink at vat to splash edge juncture. two areas of same prep sink have rough welds with inclusions and pits. rice insert coming off and in need of replacing. 4-501.11 good repair and proper adjustment-equipment - c |
| 2018-12-04 |
37 |
employee food, pan of crabs, loosely covered with plastic wrap stored directly on top of plastic cups of sauce.3-307.11 miscellaneous sources of contamination - c |
| 2018-12-04 |
14 |
plastic bins and utensils, stored as clean, had a greasy residue present. cutting board, stored as clean, was dirty. food prep sink had residue encrusted in area of sink that is damaged and no longer smooth.4-601.11 (a) equipment, food-contact surfaces, n |
| 2018-08-15 |
45 |
crack forming on prep sink at vat to splash edge juncture. two areas of same prep sink have rough welds with inclusions and pits.4-501.11 good repair and proper adjustment-equipment - c |
| 2018-08-15 |
38 |
employee in the act of cooking food not wearing an effective hair restraint and wearing bracelet.2-402.11 effectiveness-hair restraints - c2-303.11 prohibition-jewelry - c |
| 2018-08-15 |
31 |
many sheet pans of chicken in cooling process and below 135f located throughout kitchen area under no temperature control or active cooling process. 3-501.15 cooling methods - pf |
| 2018-08-15 |
21 |
containers of cooked chicken and shrimp in walk-in and work-top coolers not date marked.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2018-08-15 |
13 |
raw chicken pieces removed from prep sink and placed into bus pan. bus pan then placed on prep table against uncovered cooked chicken pieces on sheet pan.3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p |
| 2018-08-15 |
9 |
multiple species of unidentifiable fish, cuttlefish and other personal food items stored over and co-mingled with permitted establishment foods. volume of personal foods present in multiple areas of facility beyond allowable amount.3-201.11 compliance wit |
| 2018-01-08 |
14 |
food prep sinks have dried residue on vat walls and wet residue in corners. prep sink with rough welds has accumulated residues in pits and grooves of welds.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2018-01-08 |
39 |
wet wiping cloths lying on prep surface, not in container of sanitizer while not in use.3-304.14 wiping cloths, use limitation - c |
| 2018-01-08 |
45 |
crack forming on prep sink at vat to splash edge juncture. two areas of same prep sink have rough welds with inclusions and pits. lid on interior of rice cooker has loose wires which are in bad repair holding lid in place, recommend using metal washer/spa |
| 2018-01-08 |
53 |
general cleaning needed of flooring and base tile under and behind equipment especially at prep table in rear of kitchen, spills and food debris accumulation present.6-501.12 cleaning, frequency and restrictions - c |
| 2018-01-08 |
47 |
cleaning needed of spigot assemblies at prep sinks and three comp sink, accumulated gummy residues present. edge at end of wok line against guard has accumulated debris. shelving in walk-in has rust and microbial growth present. |
| 2017-06-13 |
6 |
employee handled raw chicken, rinsed hands with water at prep sink then proceeded to get bus pan lids off clean utensil stack and open walk-in cooler door without washing hands first.2-301.14 when to wash - p2-301.15 where to wash - pf2-301.12 cleaning pr |
| 2017-06-13 |
45 |
measuring cups used as scoops in dry good containers broken, handles missing. lid for white dry god container broken, loose plastic hanging down into food item. drip presnet tin walk-in cooler of condensation line.4-501.11 good repair and proper adjustmen |
| 2017-06-13 |
36 |
screen loose on rear entry door.6-202.15 outer openings, protected - c |
| 2017-06-13 |
31 |
multiple batches of chicken wings in cooling process left out at room temperature. wings placed into deep dish pan and placed into worktop cooler to cool.3-501.15 cooling methods - pf |
| 2017-06-13 |
14 |
meat prep sink where raw chicken located at onset of inspection was rinsed with water and left as clean, not properly washed, rinsed and sanitized.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2017-06-13 |
13 |
raw chicken box lid present on vegetable prep sink drainboard. raw chicken and vegetable residue both present in vegetable prep sink vat.3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p |
| 2017-03-30 |
13 |
two open or loosley covered containers of personal jellyfish stored over and with facility foods. bowl used to portion raw meats at cook line was lying on corn nubbins. 3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p |
| 2017-03-30 |
26 |
large sprayer of purple degreaser chemical labeled bleach disinfectant.7-102.11 common name-working containers - pf |
| 2017-03-30 |
39 |
wet wiping linens lying on prep surfaces, no container of sanitizer available.3-304.14 wiping cloths, use limitation - c |
| 2016-12-29 |
45 |
rice cooker insert heavily pitted. shelving rusting. plastic used to cover meat on pans in walk-in freezer is cut apart plastic bags in which single service containers were commercially packaged in.4-501.11 good repair and proper adjustment-equipment - c4 |
| 2016-12-29 |
39 |
wet wiping cloths present on prep surfaces, not in container of sanitizer while not in use.3-304.14 wiping cloths, use limitation - c |
| 2016-12-29 |
38 |
employee engaged in food prep not wearing effective hair restraint.2-402.11 effectiveness-hair restraints - c |
| 2016-12-29 |
31 |
mulitple containers of chicken in cooling process were greater than 6 deep and covered. chicken pieces which were fried were placed on sheet pan and put on speed rack to cool at room temperature.3-501.15 cooling methods - pf |
| 2016-12-29 |
26 |
chemical spray bottles not labeled with contents.7-102.11 common name-working containers - pf |
| 2016-12-29 |
21 |
items requiring date marking including cooked chicken wer not marked with proper information. pan of cooked chicken was in facility past date mark expiration.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date |
| 2016-12-29 |
14 |
food prep sinks had accumulated residues. employee washed and rinsed the sinks but residue remained when re-checked. they were re-washed and rinsed but not sanitized. lidded rice cooker insert had rice debris and large amount of stagnant standing water i |
| 2016-12-29 |
13 |
partially cooked shrimp stored between cooked noodles and cooked chicken. raw personal fish stored against vegetables in walk-in cooler. personal ducks and fish stored on facility customer food.3-302.11 packaged and unpackaged food-separation, packaging, |
| 2016-09-27 |
6 |
employee who was handling raw chicken outside can back into establishment and rinsed hands over chicken in prep sink.2-301.15 where to wash - pf |
| 2016-09-27 |
14 |
vegetable prep sink had dried residue in corners. cutting board present at vegetable prep sink had raw chicken residue on it. utensils stored as clean on sanitizer end of 3 comp sink still had food present and were not adequately sanitized. employee took |
| 2016-09-27 |
26 |
chemical spray bottles not labeled with contents.7-102.11 common name-working containers - pf |
| 2016-09-27 |
31 |
speed rack loaded with multiple sheet pans of egg rolls in cooling process were sitting out at room temperature. egg rolls varied in temperature from 85-175. soy sauce bucket of cooked brown sauce was cooling at room temperature on floor at three comp sin |
| 2016-09-27 |
33 |
raw chicken thawing in static water in prep sink. chicken was 68f.3-501.13 thawing - c |
| 2016-09-27 |
45 |
repair of prep sink is not approved. material used is not easily cleanable. microbial growth and residue present on material used to patch sink.4-501.11 good repair and proper adjustment-equipment - c |
| 2016-09-27 |
38 |
employee engaged in food prep not wearing effective hair restraint.2-402.11 effectiveness-hair restraints - c |
| 2016-09-27 |
47 |
one bottom shelf in walk-in cooler has green mold growth accumulation.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2016-09-27 |
52 |
refuse allowed to accumulate at rear entry door of facility.5-502.11 frequency-removal - c |
| 2016-09-27 |
37 |
at onset of inspection employee observed through the back screen door sitting with knife in hand. employee scrambled to stack up two chicken boxes and place them in a pile of trash located on the pavement. one box had chicken pieces present. all items thr |
| 2016-06-28 |
21 |
several large plastic bins of fried chicken pieces, egg rolls, sweet and sour chicken, cooked pork, and cut cabbage were found in the reach in cooler and the walk in cooler with out proper date marking. 3-501.17 ready-to-eat potentially hazardous food (t |
| 2016-06-28 |
1 |
pic failed to check temperatures of food that had been bare-handed by employees and not cooked to at least 165 degrees. pic failed to take temperatures of food that was being delivered. cut cabbage registered 60 degrees at the time of delivery.2-103.11 |
| 2016-06-28 |
7 |
employee was bare handing ingredients for a plate of food he was about to cook, but failed to cook the food to a full 165 degrees. when temperatures were taken, food registered from 152 to 163 degrees.3-301.11 preventing contamination from hands - p,pf |
| 2016-06-28 |
31 |
fried chicken wings were left out at room temperature to cool, and registered between 120 and 140 degrees. when asked, pic stated he allows chicken to cool for 30 minutes before placing in the walk in cooler. pic was advised to uncover, divide product i |
| 2016-06-28 |
10 |
food delivery of cut cabbage came in and cabbage registered 60 degrees. by the time the violation was found, the delivery person was driving away from the establishment. cabbage was placed into the walk in cooler.3-202.11 temperature - p,pf |
| 2016-06-28 |
45 |
crack in prep sink has been repaired, but the repair is not sufficient. putty used is pliable and putty-like.4-502.11 (a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices - c |
| 2016-06-28 |
46 |
wash temperature of water registered at 90 degrees during active dish washing. employee increased water temperature.4-501.19 manual ware washing equipment, wash solution temperature - pf |
| 2016-06-28 |
37 |
active drip observed on pipes in the walk in cooler, and fried chicken was cooling directly beneath the leak. utensils with no handles were used to dispense rice and flour. use scoops with handles in dry goods such as rice and flour, instead of cups. in |
| 2016-03-21 |
14 |
knives have residue at blade base. food residues present on colandar and plastic bins stored at the clean-dish shelving area over the 3-compartment sink. 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2016-03-21 |
50 |
outside can wash at back door is filled with miscellaneous items and there is evidence that water is disposed onto the asphalt.5-403.12 other liquid wastes and rainwater - c |
| 2016-03-21 |
47 |
hood dripping grease. pic states he will hire someone to clean it.4-602.13 nonfood contact surfaces - c |
| 2016-03-21 |
45 |
crack in food prep sink basin. 4-501.11 good repair and proper adjustment-equipment - c |
| 2016-03-21 |
41 |
metal bowl covered in raw shrimp residue in condiment cooler was stored on top of raw green peppers.3-304.12 in-use utensils, between-use storage - c |
| 2016-03-21 |
35 |
large white bins containing flour, sugar, cornstarch, and possibly other white substances are mislabeled. 3-302.12 food storage containers identified with common name of food - c |
| 2016-03-21 |
33 |
one bag of ground beef was thawing at room temperature. pic was informed of proper thawing methods- 1) under refrigeration, 2) as part of the cooking process, 3) under running water less than 70 degrees3-501.13 thawing - c |
| 2016-03-21 |
21 |
bags of cooked pork in the walk in cooler that were placed for thawing the previous day, were not date marked. pic was informed that date-marking in necessary if the product was not going to be served within 24 hours. 3-501.17 ready-to-eat potentially h |
| 2015-12-28 |
33 |
raw meat sitting in stagnant water in bin on food prep sink drainboard was thawing. employee moved to walk in cooler.3-501.13 thawing - c |
| 2015-12-28 |
36 |
screen door does not self-close and gaps present around door. live roach in kitchen.6-501.111 controlling pests - pf6-202.15 outer openings, protected - c |
| 2015-12-28 |
37 |
drip from condenser piping in walk in cooler. food stored above drip. food removed from drip. drip pan placed under condenser piping. employee coats stored with food in dry good storage area. phone stored with single service items and on top of condiment |
| 2015-12-28 |
39 |
wet wiping cloths stored on food prep areas, tables and on splashguard between prep sinks. store wet wiping cloths in a bucket of sanitizer.3-304.14 wiping cloths, use limitation - c |
| 2015-12-28 |
54 |
lighting in food prep areas less than 50 foot-candles of light. thirty-three to 36 foot-candles of light above food prep areas.6-303.11 intensity-lighting - c |
| 2015-12-28 |
45 |
crack in food prep sink basin/drainboard. worn, stained cutting board. blender rusty. pitted pot.4-501.11 good repair and proper adjustment-equipment - c |
| 2015-12-28 |
47 |
microbial growth on cooler shelving. blender housing dirty. hood dripping grease.4-602.13 nonfood contact surfaces - c |
| 2015-12-28 |
14 |
knives, blender, cutting boards, and food sink had food residue present and had not been adequately cleaned. employee washed, rinsed and sanitized during inspection. 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2015-12-28 |
42 |
buckets used for sauces were stored on floor under drainboard. store clean utensils in a clean area and on shelving designated for clean dish storage.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing |
| 2015-07-21 |
1 |
employee with certified food protection manager training was not present.2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2015-07-21 |
6 |
employee rinsed hands at dish sink upon entering kitchen from outside. employee was directed to wash hands with soap at handsink. employee swept floor and did not wash hands prior to touching utensils and handling food. employee was directed to wash hands |
| 2015-07-21 |
14 |
dirty utensils, cutting boards, knives, pots remained dirty from previous days use. pic was directed to wash, rinse and sanitize prior to using. pic pulled dirty utensils, cutting boards off prep sinks, and pots and placed at three compartment sink for cl |
| 2015-07-21 |
37 |
employee personal food (cooked jellyfish) was stored directly over customer food. personal food was not tightly covered or store properly to protect contamination to customer food. raw chicken (employee food) comingled with customer food in front freezer. |
| 2015-07-21 |
54 |
. lighting above make line and prep areas is less than 50 ppm. lighitng is 25-40 foot-candles.6-303.11 intensity-lighting - c |
| 2015-07-21 |
20 |
food in reach in refrigerator was 46-47f. pic was told to remove potentially hazardous food from refrigerator and place in two door condiment cooler that is holding at 38f. pic was directed to call our dept. when refrigerator is working.3-501.16 (a)(2) an |
| 2015-01-26 |
2 |
pic was asked for an employee health policy and did not understand, provide or explain the employee health policy.2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p |
| 2015-01-26 |
54 |
inadequate lighting above prep surfaces. 15 foot-candles above prep table and 24 foot-candles above prep sink. provide at least 50 foot-candles of light.6-303.11 intensity-lighting - c |
| 2015-01-26 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c replace cracked floor tiles in kitchen and walk ins. fix baseboards where grout is missing or in bad repair. |
| 2015-01-26 |
47 |
inside handles of pots had a heavy accumulation of debris and residue. mildew and mold built up on shelving throughout. handles of rice cooler and walk in coolers had residue present. grease accumulating and dripping off hood lights. outside of dry good/s |
| 2015-01-26 |
45 |
cracked prep sink, rusty shelving in walk ins and inside kitchen, damaged handle on reach in cooler, worn and stained cutting board were not in good repair.4-501.11 good repair and proper adjustment-equipment - c4-101.19 nonfood-contact surfaces - c |
| 2015-01-26 |
37 |
owner's ribbonfish were stored on top of pork in freezer. employee food co-mingeled with customer food. bowl used to dispense raw meat was stored on top of cooked chicken in condiment cooler.3-307.11 miscellaneous sources of contamination - c |
| 2015-01-26 |
21 |
cooked chicken, egg rolls, pork in cooler was not datemarked.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2015-01-26 |
14 |
a large accumulation of residue present inside rice cooker. pot handles, knife handles, containers, strainers had dried food residue present and were stored as clean and/or in-use. handle and containers in dry goods were heavily soiled. 4-601.11 (a) equip |
| 2014-04-01 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c replace cracked floor tiles in kitchen and walk ins. fix baseboards where grout is missing or in bad repair. |
| 2014-04-01 |
45 |
4-501.12 cutting surfaces - c replace worn cutting board. |
| 2014-04-01 |
39 |
3-304.14 wiping cloths, use limitation - c when not in use, store wet wipe cloths in buckets of sanitizer. |
| 2014-04-01 |
36 |
6-202.15 outer openings, protected - c gaps are present along back door. |
| 2014-04-01 |
2 |
2-103.11 (m) person in charge-duties - pf employee health policy was not available. chinese policy handout and given to pic during inspection and was signed before inspection write up. |
| 2013-03-06 |
37 |
shrimp residue was present in drain of vegetable prep sink. use food prep sinks appropriately to avoid cross contamination. one prep sink shall be used for vegetable prep and one for raw meat prep. |
| 2013-03-06 |
38 |
employees were instructed to remove soiled aprons after cleaning floor and equipment and put on clean aprons before preparing food. |
| 2013-03-06 |
21 |
3-501.17 proper datemarking refrigerated, ready to eat, potentially hazardous food prepared and held in the restaurant greater than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarde |
| 2013-03-06 |
45 |
rusty shelving in prep area, walk in cooler, cracked pot, cutting boards worn. |
| 2013-03-06 |
14 |
food surfaces such as containers, tongs, food prep surfaces had dried residue present and were stored as clean. employee was instructed to wash, rinse, and sanitize dirty food contact surfaces. |
| 2013-03-06 |
47 |
clean outside of blender, clean shelving, clean outside of dry good and sauce containers. employees were instructed to use soapy water when cleaning outside of equipment rather than a wet cloth. |
| 2013-03-06 |
53 |
cracked floor tiles in walk in freezer, cracked floor tile at back door. |
| 2013-03-06 |
54 |
lighting at prep and cook areas is 38-43 foot candles of light. lighting in dish area is 15-18 foot candles. provide at least 50 foot candles of light at food prep and cooking areas. provide at least 20 foot candles of light at dishwashing areas. |
| 2013-03-06 |
46 |
employee did not rinse pot before placing in sanitizer solution. sanitizer solution had dirty residue present. employee emptied dirty sanitizer out of sink basin. wash water in sink basin was 98f. wash water must be at least 110f when actively washing dis |
| 2013-03-06 |
2 |
fc 2-201.11 employee health policy provide an employee health policy. employee health policy agreement can be used to meet this rule. handouts given to owner. |