| Violation Date |
Code |
Description |
| 2019-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves and build up in low prep cooler door gaskets. |
| 2019-01-23 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on low prep cooler door. |
| 2019-01-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken, beef, pork, and shrimp stored above ready to eat items such as egg rolls and noodles in flip top prep unit. cdi- prep unit rearranged with correct storage order. |
| 2018-08-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf sanitizer bucket stored in handsink at front counter. cdi - bucket moved to counter. |
| 2018-08-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. no label on spiced such as salt, sugar, and msg at cook line. cdi - labeled during the inspection. |
| 2018-08-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on counter after being used to clean. cdi- cloth placed in sanitizing solution. |
| 2018-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on stored shelf. cdi - separated to allow air drying. |
| 2018-08-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of sanitizer labeled as bleach. cdi - relabeled as sanitizer. |
| 2018-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up in low prep cooler door gaskets. points not elevated as walk in cooler shelves are much cleaner than last inspection. |
| 2018-08-10 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean build up of grease and food debris under cook line |
| 2018-08-10 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint in walk in cooler and replace split gasket on low prep cooler across from cook line. points not elevated as walk in cooler and freezer door gaskets have been replaced. |
| 2018-04-06 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed dumpster cracked and broken at bottom corner. contact solid waste service provider and request a replacement dumpster. |
| 2018-04-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in walk in cooler. |
| 2018-04-06 |
45 |
4-501.11 maintain equipment in good repair. damaged gasket on walk in freezer door and chipping paint on shelves in walk in cooler. replace as needed. |
| 2018-04-06 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. wet wiping cloth stored on shelf at front counter. cdi - relocated into sanitizing solution. |
| 2018-04-06 |
8 |
6-301.14 post a handwash sign at each handsink. no hand washing sign posted at front hand sink by steam line. cdi - adhesive hand washing sign left with pic to post. |
| 2017-12-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lo mein at 63f at 11:05am. at 11:45am the lo mein was at 62f. cdi- lo m |
| 2017-12-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employees removing gloves and then re-using them multiple times. cdi- gloves were discarded. instructed pic that gloves are for one task only and o |
| 2017-12-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large dry good containers being stored directly on the floor in the dry storage room. |
| 2017-12-21 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris accumulation on the floor underneath the |
| 2017-12-21 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed 2 food storage containers with plastic peeling away from the inside of the conta |
| 2017-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food containers stored clean and stacked while wet. |
| 2017-09-22 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris accumulation on the floor underneath the |
| 2017-09-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door opened while not in use. facility shares a dumpster with several other businesses in the area. |
| 2017-09-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the outside can wash faucet when faucet is turned on. |
| 2017-09-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the shelving on the inside of the flip top reach in cooler, on the shelving in the walk in cooler, and on shelving units abo |
| 2017-09-22 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed an employee actively washing dishes while the water temperature was 94f. |
| 2017-09-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal and plastic food storage containers stacked while wet above the 3 compartment sink and above the prep. tables in the kitchen. |
| 2017-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 metal pans stored clean with visible food debris in them. cdi- items were set aside for recleaning. |
| 2017-09-22 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee finish handling raw shrimp then proceed to rinse gloves in 3 compartment sink. cdi by instruction, gloves were removed. 3-302.11(a) sep |
| 2017-09-22 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employees putting away a food delivery without washing their hands afterwards. cdi by instruction, employees washed their hands. |
| 2017-06-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried rice hot holding at 131f in a rice pot. cdi- rice was reheated to above 165f (see chart). |
| 2017-06-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers food safety certification. |
| 2017-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on storage shelving throughout the kitchen, on the side of the fryer, and on the shelving racks in the walk in cooler. |
| 2017-06-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw beef in the walk in cooler. cdi- storage rearranged.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp in the flip |
| 2017-06-20 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste receptacle near the hand sink in the kitchen. |
| 2017-06-20 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris accumulation on the floor underneath the |
| 2017-03-07 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris accumulation on the floor in the dry sto |
| 2017-03-07 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste receptacle located near the kitchen handsink. |
| 2017-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on clean equipment storage shelving throughout the facility. |
| 2017-03-07 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed 3 damaged plastic food storage containers on site. cdi- containers discarded. |
| 2017-03-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed containers of chicken wings and lo mein cooling in the walk in cooler. t |
| 2017-03-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw proteins (pooled eggs, pork, beef, chicken) stored above ready-to-eat foods (egg rolls, cooked chicken) in a flip top cooler. cdi- storage rearranged. |
| 2017-03-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinsing tongs off in the front handsink. cdi by instruction. |
| 2016-12-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. no label on spices at cook line such as salt, sugar, and msg. cdi -labeled. |
| 2016-12-14 |
40 |
3-302.15 wash fruits and vegetables prior to use. broccoli has been washed, cut, and placed back in original box it was recieved in. cdi - instructed pic to stored all veggies in clean containers once washed. |
| 2016-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal and plastic food pans wet stacked on drying rack . separated to allow air drying. |
| 2016-12-14 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean floors under cook line equipment. |
| 2016-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor build up from wire shelving above the three comp sink. |
| 2016-12-14 |
45 |
4-501.11 maintain equipment in good repair. chipping paint on walk in cooler shelves and rust build up on walk in cooler fan guards. repaint or replace. |
| 2016-09-07 |
39 |
observed 0ppm in sanitizer bucket today. remade at 100ppm to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-09-07 |
20 |
observed garlic and oil mixtures along with black beans stored at room temperarure. these items were placed on time and are to be thrown away at 5pm to correct.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-09-07 |
37 |
observed thick soy sauce stored under the prep sink drain line today. moved to correct.3-305.12 food storage, prohibited areas - c |
| 2016-09-07 |
43 |
observed single use plates and to-go boxes stored on soiled racks.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-09-07 |
47 |
observed build up on the side of wok system, under tables, and walk in racks today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-09-07 |
51 |
observed no covered recepticle in the women's room.5-501.17 provide a covered waste bin in female restrooms. |
| 2016-09-07 |
45 |
observed a couple food containers that were cracked- replace these when they are broken.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf |
| 2016-06-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of food on the line such as sugar, salt, and msg were not labeled. |
| 2016-06-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed egg rolls and cooked chicken being cooled in deep containers. cdi - egg |
| 2016-06-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed containers of cooked chicken and egg rolls in the cooler across from the line were not date marked. cdi - correctly marked. |
| 2016-06-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed cooked chicken and cooked rice sitting out at 120f and 110f respectively. these were put into the walk-in in shallow layers to cool. cdi. |
| 2016-06-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p . observed 2 containers of egg rolls 70-105f in the walk in refrigerator at 2:30 that were made at noon. cdi - voluntarily discarde |
| 2016-03-24 |
49 |
observed the prep sink faucet and the left wok faucet leaking today.5-205.15 maintain a plumbing system in good repair. |
| 2016-03-24 |
47 |
observed build up on the wok system with debris built up on the bar running across it today.clean walk in racks and flip top cooler gaskets. dust fan.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-03-24 |
45 |
observed the gasket on the flip top table and on the freezer door torn today.4-501.11 maintain equipment in good repair. |
| 2016-03-24 |
8 |
observed a sponge stored on the back handsink and a bucket of sanitizer stored in the front handsink. both moved out and off of the handsink to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2015-12-16 |
19 |
observed chicken stored on the counter today near the fryer and chicken on the cooling rack(outside of the cooler) at <135f. both reheated to correct(see chart).this chicken must be actively held hot at 135f or more, or put into the cooling process with |
| 2015-12-16 |
20 |
observed rehydrated black beans stored on the rolling cart today at room temperature- discarded to correct.once beans are rehydrated, they must be refrigerated; date marked as well if they are not used with 24 hours of rehydration.3-501.16(a)(2) maintain |
| 2015-12-16 |
31 |
observed chicken and eggrolls cooling at room temperature today. chicken was in a shallow portion, so it was transferred directly to the walk in freezer to correct, where it fell to 80 during the inspection. the eggrolls were divided on flat sheet pans |
| 2015-12-16 |
4 |
observed two containers of open employee soup on the table directly next to prep taking place- soup moved to the bottom shelf to correct- needs lid.do not eat on the line.observed a lidded drink stored on the prep table as well- moved to bottom shelf.2-40 |
| 2015-12-16 |
8 |
observed a sponge stored on the back handsink and the sanitizer stored in the front handsink today- both moved to correct5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2015-12-16 |
41 |
observed a container with no handle stored in the dry rice today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2015-12-16 |
44 |
observed an employee reusing gloves today- gloves discarded to correct.3-304.15 (b)-(d) gloves, use limitations - c- only use gloves for purpose and discard them when the task changes or an interuption in the process has occured. |
| 2015-12-16 |
42 |
observed build up on the air dry racks for the dishes today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2015-12-16 |
47 |
observed build up on the sides of cooking equipment and walk in racks today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-12-16 |
53 |
observed build up on the floors near walls and legs of equipment. observed a major build up below the cooking equipment.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sha |
| 2015-12-16 |
54 |
observed a broken light sleeve that was missing endcaps on the front hot display area.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2015-09-30 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed rthe hand washing sink at the service area had a sanitizer bucket stored inside of it. cdi - bucket eas relocated tot he lower shelf.**maintain access to hand sinks. hand sinks may |
| 2015-09-30 |
39 |
3-304.14 wiping cloths, use limitation - cobserved several wiping cloths stored at cook station and counter tops.**hold in-use wiping cloths in sanitizer between uses. |
| 2015-09-30 |
42 |
4-901.11 equipment and utensils, air-drying required - cobserved several pans and containers were tightly stacked and were still wet.**air dry equipment and utensils after cleaning and sanitizing. |
| 2015-09-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved cut cabbage at 53f and egg wash in prep cooler was 56f.**maintain tcs foods in cold holding at 45f or less.cdi - cut cabbage an |
| 2015-09-30 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cobserved the floor collecting residue. **floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used |
| 2015-09-30 |
47 |
4-602.13 nonfood contact surfaces - cobserved walk-in gasket was in dispair and mended with duct tape and had debris accumulattion, and shelving in need of cleaning.**keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-05-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floor clean; observed flooring behind cooking equipment collecting debris in need of cleaning. |
| 2015-05-07 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed non-food contact surfaces of cooking equipment collecting debris in need of cleaning. observed hood filters c |
| 2015-05-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2015-05-07 |
31 |
3-501.15 cooling methods - pf; properly cool; observed cooked chicken cooling at room temperature measuring 120 degrees f; cdi chicken transferred into shallow pans and placed inside walk-in cooler to properly cool. |
| 2015-05-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p; provide sanitizer at proper concentration levels; observed sanitizer in buckets measuring 0ppm when tested. cdi sanitizer correct |
| 2015-05-07 |
4 |
2-401.11 eating, drinking, or using tobacco - c; properly store employee drinks; observed employee drinks stored on shelf with and above food products. |
| 2014-11-03 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee prepping cabbage and celery requiring minimal cook time without gloves. redirected and gave instruction to use gloves. |
| 2014-11-03 |
37 |
protect food from contamination sources not specifically noted by code. prep sink needs to be thoroughly cleaned between prepping of meat and vegatables. do not use soiled end of 3-comp to prep or store foods. gave instruction. |
| 2014-11-03 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. 5-501.16 provide waste bins in required areas including at handwash sinks. observed no plug in cardboard dumpster and no waste receptacle at handsink in kitchen. |
| 2014-11-03 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed no backflow prevention at can wash. gave instruction. |
| 2014-06-23 |
52 |
5-501.13 provide drainplug for cardboard dumpster. |
| 2014-06-23 |
47 |
4-602.13 general cleaning needed of non-food contact surfaces throughout including stationary fans located in kitchen. |
| 2014-06-23 |
46 |
4-302.14 provide test strips for measuring concentration of sanitizer. observed facility using both bleach and quat sanitizer. no quat test strips available at time of inspection. pic agreed to discontinue using quat sanitizer and only use bleach as sa |
| 2014-06-23 |
45 |
4-501.12 cutting surfaces shall be resurfaced or replaced when they can no longer be effectively cleaned. observed round cutting board worn to the point where there was a hole in the middles. cdi by discarding.4-101.19 nonfood contact surfaces shall be |
| 2014-06-23 |
37 |
3-305.14 protect all food from contamination during preparation. observed container of raw chicken on counter top directly in between open bowls of cooked chicken and employee chopping broccoli. cdi by relocating container of raw chicken and sanitizing |
| 2014-06-23 |
31 |
3-501.15 use walk in cooler for cooling foods instead of prep units that are regularly worked out of. observed noodles cooked today, 71f in prep unit. cdi by placing in walk in cooler. |
| 2014-06-23 |
21 |
3-501.17 all potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be clearly labeled with the date prepared/opened or discard date. observed multiple items in prep unit and walk in cooler (cooked chicken, cabbage, bean s |
| 2014-06-23 |
20 |
3-501.16 (a)(2) and (b) maintain all potentially hazardous foods at 45f and below. observed two containers of cut cabbages that are maintained on counter next to prep table, 82f. cdi by instruction with pic and placing in refrigeration. |
| 2014-06-23 |
14 |
4-601.11 (a) all food contact surfaces shall be clean to sight and touch. observed multiple plastic containers with greasy residue. cdi by placing at 3 compartment sink to be rewashed. |
| 2014-06-23 |
7 |
3-301.11 employees may not contact ready-to-eat foods with their bare hands except for when washing fruits and vegetables. observed employee begin to handle cooked chicken with bare hands. cdi by stopping employee immediately and having employee use ton |
| 2013-12-18 |
33 |
all foods shall be thawed either under running water or via refidgeration or as specified by the manufacturer. observed raw chicken thawing on the sink counter. cdi- frozen chicken was placed in a bin under running water. |
| 2013-12-18 |
14 |
all working utenils shall be cleaned every four hours to prevent contamination. pic stated that all working untensils are cleaned every night. cdi by instruction. |
| 2013-12-18 |
34 |
a thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2013-12-18 |
54 |
all employee foods shall be stored in a designated area away from consumer foods to prevent cross contamination. observed an employee cut melon being stored above consumer foods in the walk in cooler. cdi- employee melon was placed on the bottom shelf. |
| 2013-12-18 |
41 |
all in use utensils shall be stored with their handles up and out of the food. observed the handle of the salt scoop in the salt. cdi- scoop was turned upright with the handle up and out of the food. |
| 2013-12-18 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed two wet wiping cloths on the food prep table by the waitress drink station. cdi- wet wiping cloths were removed and placed in sanitizing solution. |
| 2013-08-21 |
4 |
store all employee drinks covered with lid and straw on lower level of equipment and carts, below food contact, single serve items and prep tables with facility supplies. observed employee drink without straw where lid and lip contact area of cup must be |
| 2013-08-21 |
6 |
employee shall appropriately wash hands between task change, between glove change, upon entering kitchen, between handling raw foods and single serve items, or frequently during cooking. observed employee handle bowl for measuring raw meats (chicken, beef |
| 2013-08-21 |
7 |
clean, single use gloves must be used to handle all food products that will not be heated to a temperature of at least 165 f fully throughout all parts of food. food employees shall minimize bare hand and arm contact with exposed foods not in a ready to |
| 2013-08-21 |
21 |
all foods prepared and ready to eat must be date marked unless used within 24 hours. observed chicken, noodles without proper date marking. shelf was marked as prepared on the 20th which was previous day, but food was prepared today and was cooling. gave |
| 2013-08-21 |
31 |
use only approved cooling methods. maintain all foods while in cooling process in shallow containers, uncovered or loosely covered to prevent cross-contamination. observed noodle, chicken wings, and cheese filling for rangoons cooling in covered container |
| 2013-08-21 |
14 |
maintain all food contact contact surfaces clean to sight and touch. observed many food utensils, pans, and plastic containers with greasy build up and food debris. observed employee rinse pan from chicken prep in rinse compartment of 3-comp sink and atte |
| 2013-08-21 |
46 |
4-501.14 warewashing equipment, cleaning frequency observed rinse compartment of 3-comp sink heavily soiled with chicken by products. observed sheet pan with chicken residue rinsed in rinse compartment while soiled pans & utensils were in wash compartmen |
| 2013-08-21 |
47 |
maintain equipment clean to sight and touch. observed greasy build up on equipment. gave instruction to thoroughly clean all equipment, shelving, and racks. remove all foil, plastic, and wood used for coverings or shelving. |
| 2013-08-21 |
53 |
maintain floors, walls, and ceilings clean to sight and touch. observed build up on floors under shelving and prep tables, in corners, on baseboards , in floor drains and on walkin freezer floor, gave instruction to thoroughly clean. |
| 2013-08-21 |
39 |
linens used for food prep must be kept in sanitzer solution between uses or stored clean and dry. keep cloths used for wiping surfaces that have come in contact with raw meats separate from clothes used for other purposes. observed cloths in multiple stor |
| 2013-03-18 |
21 |
all potentially hazardous ready to eat foods in refrigeration for more than 24 hours must be properly labeled with the date. observed cooked chicken wings; chicken pieces; egg rolls etc. in walk in cooler cooked yesterday with out dates. cdi by instruct |
| 2013-03-18 |
13 |
store all food in a manner to prevent possible contamination; according to final cook temperature with highest cook temperature on bottom. observed shee try of raw chicken stored over wontons in walk in freezer. observed pork and eggs stored over beef i |
| 2013-03-18 |
4 |
store all employee beverages in a manner to prevent contamination of food; utensils; single service items etc. observed two employee beverages covered but stored on middle shelf of cart with open containers of spices and sauces. cdi by relocating. |
| 2013-03-18 |
14 |
utensils and food contact surfaces shall be clean to sight and touch. observed many plastic containers with greasy residue. cdi by placing at 3 compartment sink to be rewashed. |
| 2013-03-18 |
19 |
maintain all hot foods 135f and above. observed very small amount of brown rice in warmer that was unplugged 117f. cdi by plugging back in. more rice was in the process of being cooked for use. small amount discarded. |
| 2013-03-18 |
39 |
once wet or soiled all cleaning cloths must be stored in sanitizer in between use. observed multiple towels on surfaces in kitchen and in front service area. |
| 2013-03-18 |
52 |
maintain dumpster area clean and free of unneccssary items and garbage. observed garbage around and behind dumpster. observed dumpster missing a lid and other lid open. |
| 2013-03-18 |
45 |
non-food cocntact surfaces shall be smooth; non-absorbent and easily cleanable. observed wooden shelves in walk in freezer; rusted shelving in walk in cooler; shelves lined with cardboard etc. |
| 2013-03-18 |
47 |
thorough cleaning needed of non-food contact surfaces throughout. observed equipemnt; shelving; racks and surfaces with heavy residue/accumulation. |
| 2013-03-18 |
53 |
general and thorough cleaning needed of floors; walls and ceilings throughout including in dry storage room; in walk in cooler and walk in freezer and throughout kitchen. |
| 2013-03-18 |
43 |
store all single service items in a manner to keep protected. observed single service boxes and plates stored with food contact surface exposed on top of make table. cdi by inverting. |
| 2012-12-19 |
31 |
use proper methods for cooling foods. observed chicken wings; noodles cooling in walkin uncovered but too deep in containers. cooling was within time. gave instruction and redirection. |
| 2012-12-19 |
13 |
all foods shall be stored in reverse order of final cook temperature. observed raw chicken prepped on sheet pans in freezer over rice noodles. reorganized and gave instruction. |
| 2012-12-19 |
31 |
facility has minimal storage area for frozen and prepped foods. recommend reducing prepped foods and purchase quanities. gave instruction. answer was quanity was needed for high volume business. |
| 2012-12-19 |
37 |
food shall be maintained off floor at all times. observed box of open chicken pieces on floor. box was torn and dripping on floor. gave instruction and moved chicken to prep area. |
| 2012-12-19 |
6 |
b) food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands and arms: (1) rinse under clean; running warm water; p (2) apply an |
| 2012-12-19 |
43 |
keep all single serve items protected. observed to go boxes open side up on make table. gave instruction. |
| 2012-12-19 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. thorough cleaning of equipment needed. gave instruction. |
| 2012-12-19 |
53 |
except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth |
| 2012-12-19 |
39 |
wiping clothes must be held in approved sanitizer between use. observed multiple cloths hung on shelving brackets above prep area. gave instruction. |
| 2012-12-19 |
2 |
pic must have knowledge of employee health agreement. pic had limited knowledge of employee health agreement. gave instruction and information form. |