| Violation Date |
Code |
Description |
| 2018-12-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings such as cellphones and headphones strewn about haphazardly throughout facility. |
| 2018-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in shelving in need of cleaning due to accumulated residue/debris. |
| 2018-12-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed chef employee wearing a wristwatch. |
| 2018-12-17 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed cooked chicken products in |
| 2018-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large container of noodles left out on a prep table that had heated up to 51f in the uppermost portions. pic stated that the items were not on tphc. ehs had pic place the item |
| 2018-12-17 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready to eat cabbage and carrot products. pic re-arranged walk in cooler while ehs was present, such that all the boxed, raw vegetable products were |
| 2018-12-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed toothbrushes and toothpaste present in the rear employee handsink. items removed by pic. employees may not use restaurant handsinks for brushing their teeth. |
| 2018-12-17 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee touch ready to eat noodles with barehands that were beginning the cooling process. ehs had facil |
| 2018-07-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. many racks in walk in cooler need cleaning of build up.general comment: investigated sr# 86958 during inspection |
| 2018-07-11 |
40 |
3-302.15 wash fruits and vegetables prior to use. food code requires fruits and vegetables to be wased prior to cutting. observed workers cutting broccoli and having them washed later. cdi- employees washed broccoli before cutting. |
| 2018-07-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed 3 pans of cooked chicken pi |
| 2018-07-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at prep area kitchen handsink. cdi- towels provided. |
| 2018-07-11 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed employee washing hands in prep sink without soap or towels. cdi- employee corrected, properly washed hands at designated handsink using soap and towels. |
| 2018-05-14 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee eating in hall to walk in cooler while sitting on bags of rice. be sure employees eat in designated areas to prevent potential contamination of restaurant foods. cdi- employee took food to |
| 2018-05-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw scallops stored above vegetables in walk in cooler. observed raw chicken stored above noodles in reach in cooler. cdi- foods arranged by final cook temperature.3-302.11(a) sepa |
| 2018-05-14 |
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 a number of foods cooked 3 days ago not date marked including rice and fried chicken pieces in walk in cooler. obseved lettuce cut |
| 2018-05-14 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed noodles, sliced chicken, an |
| 2018-05-14 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged wall behind separated frp covering in hall to walk in cooler near back |
| 2018-03-29 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet wiping cloth on the prep unit on the cook line. |
| 2018-03-29 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed noodles, bean sprouts and eggs above 45f. cdi - items were placed in the walk in cooler to cool; see temperature chart. |
| 2018-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the ice machine. cdi - employees started to clean during the inspection. |
| 2018-03-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf - observed raw chicken stored above raw beef in the walk in cooler. observed raw beef stored above raw pooled eggs in the walk in cooler.cdi- items were rearranged correctly.3-302.11(a) sep |
| 2018-03-29 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink stored on the dry storage shelf above food. cdi - drink was removed. |
| 2017-10-10 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed 2 ladles stored in 125f water. cdi - water was discarded. |
| 2017-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed pork, tofu and bean sprouts above 45f. cdi - items were placed in an ice bath and cooled to at least 45f.observed a cut cabbage out on the counter at 73f. cdi - cabbage was vo |
| 2017-10-10 |
13 |
repeat violation 3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed a bowl sitting directly on top of cooked pork in the prep top. cdi - bowl was removed.3-302.11(a) separate raw animal foods |
| 2017-09-27 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - pic with certification was not present during the inspection.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not a certified food protection |
| 2017-09-27 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed 2 employees cutting green beans with bare hands. cdi - explained that gloves need to be worn. beans were |
| 2017-09-27 |
13 |
repeat violation 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee cutting ginger with gloves, then touch his cell phone for about 5 minutes, then continue cutting the ginger with the sa |
| 2017-09-27 |
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 a tub of rice at 53f in the walk in cooler. pic stated it was cooked last night. cdi - rice was voluntarily discarded. exp |
| 2017-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken on the counter at 74f. cdi - chicken was reheated to 173f. observed egg rolls stored under the steam table at 130f. cdi - egg rolls were reheated to 184f. |
| 2017-09-27 |
6 |
2-301.15 only wash hands in handwashing sink. -pf - observed an employee wash his hands in the prep sink. cdi - stopped employee and instructed him to only wash hands in the hand washing sink; he washed in the hand washing sink.2-301.12. follow the cleani |
| 2017-09-27 |
31 |
general ocmment 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 noodles cooling on the counter on the cook line. observe |
| 2017-09-27 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 4 wet wiping cloths on prep surfaces. |
| 2017-09-27 |
21 |
repeat violation 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 pork and egg rolls without dates. pic stated the pork and egg rolls were cooked on sunday (9/24) and then frozen |
| 2017-09-27 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves and in the walk in freezer.*for a re-inspection please call (980) 314-1620 |
| 2017-05-15 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's cell phone stored on the chef's cart, keys stored with to-go containers and a drink stored next to open s |
| 2017-05-15 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on shelving throughout the facility and on the gasket on the bottom door of the reach in cooler on the cook line. |
| 2017-05-15 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the right door of the prep unit. replace gasket. |
| 2017-05-15 |
38 |
general comment 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - observed an employee working with a watch on. cdi - employee removed his watch. |
| 2017-05-15 |
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 cooked chicken and pork without dates. pic stated they were cooked, frozen and then taken out for service. explained to pic that |
| 2017-05-15 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 3 containers of chicken and 2 containers of noodles out on the counter above 45f (see temperature chart). items have been out less than 4 hours; items were re |
| 2017-05-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed pink and black build up in the chute of the ice machine. pic stated he cleaned it a couple weeks ago. suggested that it be cleaned weekly. |
| 2017-05-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp stored above noodles in the prep unit. observed raw scallops stored above vegetables in the prep unit. observed 2 containers of raw eggs stored above noodles in the wa |
| 2017-05-15 |
1 |
repeat violation 2-101.11 pic shall be present during all hours of operation. -pf - pic with serv safe was not present at the beginning of the inspection. cdi - pic showed up about half way throughout the inspection. |
| 2017-03-22 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed employees cutting broccoli with bare hands. observed an employee touching green onion with bare hands. c |
| 2017-03-22 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed eggs, chicken, bean sprouts and cabbage above 45f (see temp. chart). cdi - chicken was voluntarily discarded. ice was added to the eggs to cool them down and |
| 2017-03-22 |
31 |
repeat violation 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 2 containers of chicken and one of noodles cooling whil |
| 2017-03-22 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - pic with certification was not present at the beginning of the inspection. pic arrived about half way through. |
| 2017-03-22 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the dry storage shelves. |
| 2017-03-22 |
34 |
general comment 4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. - observed a broken thermometer in the prep unit across from the woks. replace with a new thermometer. |
| 2016-12-16 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee items stored with facility items. keep employee items in one area. |
| 2016-12-16 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on a prep unit. replace gasket. |
| 2016-12-16 |
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 several items cooling on the counter. observed several items cooling whi |
| 2016-12-16 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed noodles out on the counter at 47f, bean sprouts in the prep unit at 48f and cabbage on the counter at 66f. cdi - items were taken to the walk in cooler to cool |
| 2016-12-16 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed 2 containers of chicken out on the counter at 100f. observed rice in the hot hold unit at 122f. cdi - all items were reheated to at least 165f. suggested tph |
| 2016-12-16 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -p - observed raw beef stored above raw pork in the walk in cooler.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp stored above green be |
| 2016-12-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a trash can blocking the handsink in the back of the kitchen. cdi - trash can was moved.6-301.14 post a handwash sign at each handsink. - observed 2 handsinks |
| 2016-09-28 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf pic not present at start of inspection. |
| 2016-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp, raw beef and raw chicken above ready to eat items in prep unit, walk in cooler and freezer. cdi- items moved to proper storage order and instruction provided. repeat. |
| 2016-09-28 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed employee wash bowls used for raw meats in prep sink -employee only rinsed these items and a full wash, rinse and sanitize was not performed. cdi- |
| 2016-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple items below 135 f (see temp chart). cdi- these items were re-heated to above 135 or placed into walk in to properly cool. |
| 2016-09-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone and keys on chef's cart. remove. |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed raw wood used at beverage station. wood needs to be sealed. |
| 2016-09-28 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed broken tiles at freezer entrance. this area cannot effectively be cleaned. rep |
| 2016-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pooled eggs on ice holding above 45 f (see temp chart). chef stated eggs had been in ice for about 1 hour. cdi- eggs were moved to walk in cooler to properly cool. |
| 2016-05-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed heavy fruit fly presence. eliminate. |
| 2016-05-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over ready to eat chicken on prep cart near grill and in walk in cooler and raw beef stored above ready to eat sauces in walk in cooler. cdi- all items were move |
| 2016-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up in prep unit and reach in cooler. clean. |
| 2016-05-17 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee touch lettuce with ungloved hand when replying to question related to lettuce by ehs. cdi- instruc |
| 2016-05-17 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed coving tiles to be in disrepair and coming loose near walk in cooler. repair. |
| 2016-05-17 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed no air gap on drains of 2 prep sinks, dish machine, ice machine, or soda station ice bin. provide air gap at th |
| 2016-02-04 |
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 wall near prep sinks to have build up. clean. |
| 2016-02-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths around kitchen. hold in sanitizer. |
| 2016-02-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in melted ice to be above 45 f (see temp chart). improvement noted since last inspection. cdi- pic instructed to refill container with fresh ice. repeat. |
| 2016-02-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggrolls in fryer basket to be below 135 (see temp chart). improvement noted since last inspection. cdi- discussed placing this item on time (tphc). repeat. |
| 2016-02-04 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dishmachine was not able to reach proper water temperature for sanitization when first checked. cdi- dishmachine was ran 3 times and then rea |
| 2016-02-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken and shrimp to be above ready to eat beans and scallops above ready to eat foods in prep unit. cdi- pic moved items to be in correct storage order. |
| 2015-08-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken above cooked shrimp and cooked beef in walk in cooler. also observed, raw shrimp above ready to eat foods in prep unit. cdi-items were arranged according to final cook |
| 2015-08-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pans of cooked chicken pieces and egg rolls out at room temperature and below 135 f. cdi-chicken and egg rolls placed into coolers. repeat. |
| 2015-08-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor black build up in ice machine. cdi-instructed pic to clean. |
| 2015-08-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed jar of fermented lemons in walk in cooler above in use food for facility. pic stated it was employee item. cdi-item was moved to bottom s |
| 2015-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce in stnading water and cooked noodles on prep counter to be above 45 f. cdi-both items were placed into coolers. repeat. |
| 2015-04-13 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed several wet rags stored on counters throughout kitchen. |
| 2015-04-13 |
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 several pans of breaded chicken cooling in walk in cooler and tightly cov |
| 2015-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg wash on ice above 45f and cut iceberg lettuce in standing water on the counter. ice added and lettuce placed in walk in cooler. |
| 2015-04-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pans of cooked chicken pieces, eggrolls and fried rice out at room temperature and below 135f. chicken put into cooler, rice put into hot holding unit and egg rolls put under h |
| 2015-04-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over breaded chicken in two door cooler and a bowl of raw chicken stored nested in a bowl of carrots onions. cdi-shrimp moved and employee stated carrots and onio |
| 2014-12-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw eggs stored on ice at 51f for 1 hr. cdi by placing the product properly down into a sufficient amount of ice for storage. observed cooked noodles stored under the prep table |
| 2014-12-24 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-pobserved employees portioning pre-cooked noodles with bare hands. cdi by discarding and providing gloves. |
| 2014-12-24 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pa chemical sanitizer used in a sanitizing solution must be used for manual or mechanical operations at contact times specified unde |
| 2014-12-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved one container of cooked, frozen and thawed egg rolls without a date label. cdi- product disposal. |
| 2014-12-24 |
37 |
3-303.12 storage or display of food in contact with water or ice - cunpackaged food may not be stored in direct contact with undrained ice. observed cooked wonton stored in melted ice with the water in contact with the wonton. |
| 2014-12-24 |
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 spices on the chefs cart not labeled. |
| 2014-12-24 |
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 several items cooling in room temperature: cooked chicken, rice, noodles, |
| 2014-12-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several in use wiping cloths stored wet on the prep tables. |
| 2014-08-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the build up noted on the green shelving areas. |
| 2014-08-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label all dry food products stored on the chefs cart. |
| 2014-08-14 |
31 |
3-501.15 cooling methods - pffollow approved cooling methods. observed chicken cooling in a half covered pan on a prep table at 100f and 111f. it was explained that items must be placed into the cooler to cool down. cdi by moving into the walk in cooler. |
| 2014-08-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved egg rolls that are cooked and thawed that should be date marked. observed rice cooling inside the walk in cooler that should be date mar |
| 2014-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items such as dumplings, and raw eggs stored on an insufficent amount of ice above 45f. cdi by fully submerging in ice to allow for cooling. |
| 2014-08-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved chlorine sanitizer in a spray bottle at 0ppm. cdi by re-preparing at proper concentration. |
| 2014-08-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored above cooked spare ribs in the walk in cooler. observed raw lobster stored above bean sprouts in the prep cooler. observed raw meat stored in plastic wrap over sp |
| 2014-02-27 |
4 |
2-401.11 eating, drinking, or using tobacco - no eating in the kitchen. observed employees eating and drinking in the kitchen while food is being prepared. employees had plates of food and open drinks on food prep surfaces. all food was removed and drin |
| 2014-02-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot holding of food must be 135f or greater - observed hotel pans of unbreaded chicken 132fand sweet and sour chicken 128f on the prep table with plastic wrap over pa |
| 2014-02-27 |
8 |
6-301.14 handwashing signage - hand wash signs provided for 3 sinks. |
| 2014-02-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization- observed pans being washed in the 3 comp sink without being sanitized in the 3rd compartment. instructed pic to use the dish machine for sanitizing and pans were rewahed in the |
| 2014-02-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed no date marking. items such as on cooked chi |
| 2014-02-27 |
38 |
2-303.11 prohibition-jewelry - observed employees plating rice and spring rolls wearing rings, bracelets and a wrist watch. only a plain band may be worn, such as a wedding ring, when cooking, plating and prepping food. |
| 2014-02-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed several cracked bus tubs used to store broccoli and chicken. |
| 2014-02-27 |
37 |
3-305.12 food storage, prohibited areas - observed a 5 gallon bucket of soy sauce on the kitchen floor, a pitcher of soy sauce under the wait station hand sink and pitchers of water stored in the splash zone of the wait station hand sink. all items reloc |
| 2013-10-07 |
31 |
observed food (chicken pieces) cooling improperly. properly cool foods using long, shallow layers, loosely covered or uncovered - do not cool in large containers using large quantities.general comments: do not re-use cans; use food containers such as hot |
| 2013-10-07 |
21 |
observed ready-to-eat items such as lettuce & cabbage (used for spring rolls) also spring rolls & egg rolls unlabeled. mgmt. states all other r.t.e. foods are used w/in 24 hrs. properly label w/ date of prep or discard (4days because temp.=45f). cdi w/ |
| 2013-10-07 |
18 |
observed cooked noodles, shredded cabbage & cooked rice improperly cooled - temperature greater than 45f after 6 hours of cooling; see observed temps. on chart. ensure cooling of cooked foods occurs from 135f to 70f w/in 2 hours & then to 45f (41f) w/in |
| 2013-10-07 |
14 |
observed build up on slicer, mixer, knife blades (at handles) & sanitizer at 0 ppm in 1 of 2 bottles. properly clean/sanitize equipment to remove food debris; provide sanitizer at 50-100ppm. cdi equipment re-washed & sanitized; sanitizer emptied & remad |
| 2013-10-07 |
13 |
observed raw chicken stored directly beside raw vegetables in walkin, cooked pork in a bowl on top of raw meat & orange peels (for orange chicken) stored in take out bags. properly store food to prevent contamination: provide space between raw chicken (m |
| 2013-10-07 |
8 |
observed no hot water available at wait station hand sink. provide hot & cold water for proper hand hygiene. rv required |
| 2013-10-07 |
7 |
observed employee handle crunchy noodles with bare hands. use gloves or utensils when handling all ready-to-eat foods. cdi by instruction. (3-301.11) |
| 2013-10-07 |
4 |
observed employee eating while preparing broccoli in kitchen. do not allow employees to eat in kitchen. cdi by instruction. (2-401.11) |
| 2013-07-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all foods at proper temperature. observed several foods out of temperature from storing in a faulty cooler or leaving out in room t |
| 2013-07-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all ready to eat, potentially hazardous foods (tcs). facility states that all products are used within 24 hours. explained that eve |
| 2013-07-19 |
31 |
3-501.15 cooling methodsuse proper cooling methods, such as uncovering a product while protected from contamination to allow hot air to escape. observed all foods cooling while covered, including but not limited to: fried rice, cooked chicken, cooked shri |
| 2013-07-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationproperly store all food to prevent contamination. observed raw shrimp over ready to eat asparagus inside the prep cooler. also observed sheet pans of raw chicken stored over bags |
| 2013-07-19 |
45 |
4-501.11 good repair and proper adjustment-equipmentmaintain all equipment in good repair. observed the 2 door stand up cooler measuring at an internal temperature of 60f. this same cooler was noted on the last inspection. facility should be monitoring th |
| 2013-07-19 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealedwall by back door is buckling and needs repair. |
| 2013-07-19 |
39 |
3-304.14 wiping cloths, use limitationproperly store all wiping cloths in sanitizer in between uses. observed used cloths stored around the front handsink and on the cook line prep ledges. |
| 2013-03-27 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed need for better cleaning of floors under and around equipment. |
| 2013-03-27 |
45 |
equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed upright 2 door reach-in cooler with internal temperature of 50-52 degrees. repair. |
| 2013-03-27 |
39 |
observed many wet wiping cloths stored on food prep surfaces. store in sanitizing solution. |
| 2013-03-27 |
31 |
observed foods cooling in walk-in cooler covered with plastic wrap. observed prep cooler at grill being used to cool foods. |
| 2013-03-27 |
21 |
refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) (including but not limited to milk; chopped cabbage)prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or |
| 2013-03-27 |
20 |
maintain all cold held foods at 45 degrees f or below. observed cooked chicken;ribs in upright 2 door cooler stored > 45 degrees f. cdi by instruction and moved food items to walk-in cooler. internal temperature of 50 degrees f observed in cooler. see ite |
| 2012-12-28 |
14 |
properly wash; rinse and sanitize utensils. observed metal pans being washed and rinsed without being sanitized before storing as clean. observed build up on the deflector plate of the ice machine and dried flour left on the stand up mixer stored as clean |
| 2012-12-28 |
18 |
properly cool hot foods within a total of 8 hrs. observed white rice cooling in the walk in cooler from yesterday still at 48f. cdi- vol. discarded. |
| 2012-12-28 |
20 |
maintain all cold foods at 41f and below (45fr acceptable until 2018). observed wonton noodles maintained on ice at 48f and cut lettuce on ice at 48f. additional ice was added to both products. |
| 2012-12-28 |
21 |
properly date mark all ready to eat; potentially hazardous (tcs) products that will not be used within 24hrs with a 4 day expiration date. facility has no date marking system in place. |
| 2012-12-28 |
31 |
properly cool all foods using an approved methods. observed rice cooling in a deep container on shelving; hot chicken and rice placed into deep containers with lots of products to cool while covered. |
| 2012-12-28 |
44 |
properly change gloves when leaving work stations. |
| 2012-12-28 |
42 |
air dry utensils. observed metal pans stacked while wet. |
| 2012-12-28 |
43 |
do not re-use single use articles. observed no 10 cans re-used to store raw chicken. |
| 2012-12-28 |
13 |
properly separate all foods from cross contamination. observed in the walk in freezer: raw chicken on sheet pans stored over raw beef and raw meat in bags stored with dumplings. cdi- started moving items to the proper location. |
| 2012-12-28 |
39 |
properly store wiping cloths in sanitizer buckets. observed soiled wiping cloths stored throughout the facility. |
| 2012-12-28 |
6 |
employees shall wash their hands after engaging in other activities and before handling food/utensils. observed employees leaving work stations without handwashing prior to resuming work with food. |