| Violation Date |
Code |
Description |
| 2018-12-05 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed cardboard box for sweeteners used for clean napkins for customers. -0- |
| 2018-12-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when workin |
| 2018-12-05 |
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 beef and cut cabbage in walk in cooler without date marking more than 24 hours old. cdi - pic backdated these products. -1.5 |
| 2018-12-05 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed lid missing off coffee creamer at drink station. -0- |
| 2018-12-05 |
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 food employee hand dispensing rte chicken. cdi - chicken voluntarily discarded, hands washed and gloves us |
| 2018-12-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employees changing and putting on gloves without washing hands. cdi - pic instructed food employees to wash hands before putting on gloves. -2- |
| 2018-09-26 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee hand dispensing raw breaded chicken into fryer while wearing an arm guard in direct contact with food. cdi - pic educated food employee about cross-contamination. wrist |
| 2018-09-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw pork stored over raw shrimp and the same set of tongs used to dispense raw shrimp and raw chicken. cdi - pic pulled the one set of tongs for cleaning and replaced with two sets, |
| 2018-09-26 |
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 unlabeled oils and other spices on shelf over cook line. -1- repeat • |
| 2018-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving and split gasket on prep cooler. -0- |
| 2018-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on walk in shelving and on the back sides of cooking equipment at cook line. -0- |
| 2018-09-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lid down inside cardboard container. repeat points not escalated today due to dumpster company emptied and left with lid inside. -0- |
| 2018-09-26 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in restrooms. repeat -0- points not escalated today as this is under construction. |
| 2018-09-26 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed sanitizer at 0 ppm chlorine concentration when machine specs required 50 ppm. cdi - pic changed clogged tubing and purged during inspection. -0- |
| 2018-05-11 |
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 rolling cart without labels. -0- |
| 2018-05-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw scallops and raw beef stored over raw shrimp in the make table with pieces of raw beef in the raw shrimp. cdi - pic rearranged storage order and voluntar |
| 2018-05-11 |
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 food employees date marking tcs foods in walk in cooler at beginning of inspection. cdi - pic instructed employees to date mark onc |
| 2018-05-11 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed exposed corn starch, hoisin sauce at the beginning of inspection under prep table on on dry storage shelf. observed raw chicken in tubs stored on the floor in |
| 2018-05-11 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed handsink at 74f at beginning of inspection. cdi - pic regulated temperature. pic stated employees notice that hot water is scalding after a few minutes at the regulated temperature and will c |
| 2018-05-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed cardboard dumpster and grease redering tank with lids open. -0- |
| 2018-05-11 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. -0- |
| 2018-05-11 |
45 |
4-502.11(a) maintain utensils in good repair. observed ice scoop pitting. 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent |
| 2018-03-07 |
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 dry storage sauce buckets near dry storage shelving and on the backs of flip top cooler lid handles. improvements made sinc |
| 2018-03-07 |
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 2 bags of diced pork, 1 bag of cubed pork, and 2 bags of sweet and sour chicken stored in the walk in cooler not dated. cdi- prod |
| 2018-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg rolls being stored at room temperature and above 45f (see chart). cdi- instructed pic to place food on tphc and discard if not used or sold within 4 hours after removal fr |
| 2018-03-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried rice hot holding below 135f in a hot pot (see chart). cdi- product placed on tphc; ehs instructed pics to discard any remaining rice if not used or sold within 4 hours |
| 2018-03-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one meat grinding device stored clean with visible debris inside the hopper portion. cdi- product set aside for recleaning. |
| 2018-03-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored directly above raw shrimp in the walk in cooler; and tongs being used for handling raw chicken also being used to handle raw beef. cdi- storage rearranged in wal |
| 2017-11-22 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed a plastic food storage tub filled with canned vegetables stored in a visibly soiled 3 compartment sink. cdi- instructed pic to clean the sink |
| 2017-11-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed clear plastic food storage tubs with sticker residue on them. cdi- items were set aside for recleaning. |
| 2017-11-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical bottle without a label on it. cdi- label added to bottle. |
| 2017-11-22 |
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 roast pork, sweet and sour chicken, wontons, and diced pork without datemarks on the containers. cdi- containers were dated appro |
| 2017-11-22 |
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 cart where sauces/spices/seasonings are stored next to the wok line, on the backsides of the flip top cooler handles, an |
| 2017-11-22 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility re-using cardboard boxes to store crispy fried noodles. |
| 2017-08-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris accumulation on walk in cooler shelving. |
| 2017-08-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned portioning bowls and plastic food storage buckets stacked while wet. |
| 2017-08-16 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee remove zucchini from a cardboard box and proceed to cut the vegetable without washing it first. |
| 2017-08-16 |
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 unlabeled containers of spices, seasonings, and sauces at the wok line. |
| 2017-08-16 |
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 lo mein, pork, cabbage, and dumplings without datemarks on them. pic indicated these items were made on previous days. cdi- date |
| 2017-08-16 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed an employee marinating raw chicken at a prep. table then switch to dicing zucchini without cleaning the prep. table in-between. cdi by instruct |
| 2017-08-16 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed 2 opened packages of dry goods on the dry storage shelves. cdi- packages were wrapped. |
| 2017-05-12 |
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 noodles cooling in a high volume container > 3 inches deep while |
| 2017-05-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked marinated chicken stored over egg rolls, raw shrimp on top of a sauce bucket, and raw shrimp over fried chicken in the walk in cooler. cdi- storage rearranged. 3-302.11 |
| 2017-05-12 |
39 |
3-304.14 wiping cloths, use limitation - c wiping cloths shall be maintained clean and used for no other purpose. observed 2 wiping cloths being used to stabilize cutting boards. |
| 2017-05-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one hot pot of fried rice stored on the floor and a sauce bucket stored on the floor in the walk in cooler. |
| 2017-05-12 |
40 |
3-302.15 wash fruits and vegetables prior to use. pic indicated green peppers, red peppers, and zucchini are not being washed prior to use. instructed him to wash produce prior to use. |
| 2017-05-12 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed minor wet stacking of metal pans above the 2 compartment preparation sink. observed an employee towel drying cups. |
| 2017-02-27 |
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 side of the oven next to the wok line and in-between the gap of the fryers. |
| 2017-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans above the 2 compartment preparation sink. |
| 2017-02-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed crispy noodles being stored in a cardboard box that previously had single-use items in it. |
| 2017-02-27 |
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 dumplings, fried chicken, and egg rolls cooling at room temperature while |
| 2017-02-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over ground pork and sliced beef in the walk in cooler. cdi- storage rearranged. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed ra |
| 2017-02-27 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed an employee handling soiled dishes proceed to handling clean d |
| 2017-02-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 4 employee beverages, some uncovered, stored on a food preparation table. beverages were relocated. |
| 2016-11-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a prep. table while food was being prepared. beverage was relocated during inspection. |
| 2016-11-30 |
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 an employee place cabbage onto a plate without gloves on and onions being cut for later use without gloves |
| 2016-11-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor residue accumulation on the inside of the ice machine behind the shield. |
| 2016-11-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 chemical spray bottles and one sanitizer bucket not labeled. cdi- labels added. |
| 2016-11-30 |
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 shelving in the walk in cooler. |
| 2016-11-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed roast pork being stored underneath a prep. table on the floor and raw chicken wings being stored on the floor in the walk in coo |
| 2016-11-30 |
40 |
3-302.15 wash fruits and vegetables prior to use. pic indicated broccoli is not washed prior to use. |
| 2016-11-30 |
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 roast pork, fried chicken, and egg rolls cooling at room temperature whil |
| 2016-09-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shrimp stored above cooked egg rolls and cooked chicken in the walk in cooler. cdi - cooler rearranged with corrrect storage order. |
| 2016-09-29 |
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 raw shrimp cooling in walk in cooler while tighlty wrapped. cdi - wrap removed to |
| 2016-09-29 |
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 one line cook use bare hands to gathe cut veggies from the flip top fo an order. cdi - contaminated veggies |
| 2016-09-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee food comingled with facility food in walk in cooler. cdi - employee food relocated to designated area. |
| 2016-09-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on prep counter. cdi - relocated in to sanitizing solution. |
| 2016-06-20 |
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 of food debris from shelves in walk in cooler. |
| 2016-06-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on rack over prep sink. separate to allow air drying. |
| 2016-06-20 |
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 pans of noodles cooling in walk in cooler while tightly wrapped. cdi - pans vented |
| 2016-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p flip top prep cooler holding sweet and sour chicken, kung pow chicken, lo mien noodles, cabbage, and spring rolls above 45f. cdi - items stocked less than 4 hours prior were moved to wal |
| 2016-06-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shrimp over cooked chicken in walk in cooler. cdi - rearranged with correct storage order. |
| 2016-06-20 |
4 |
2-401.11 food employees shall eat only in designated areas. dish washer eating lunch in kitchen on the clean drain board side of the three comp sink. cdi - moved to dining room; clean drain board washed, rinsed, and sanitized. |
| 2016-03-07 |
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 pic touched cooked chicken with his bare hands to check if it was still cooling. cdi - contaminated poriton discarde |
| 2016-03-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken over raw beef in walk in freezer and raw shrimp and fish over cooked chicken and egg rolls in walk in cooler. c |
| 2016-03-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. travel coffee mug stored on steam table. cdi - relocated. |
| 2016-03-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth on counter. cdi - placed in sanitizer. improvement noted from last inspection. |
| 2015-11-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a couple of wet wiping cloths stored on surfaces in kitchen. keep these in sanitizing solution once wet. |
| 2015-11-23 |
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 fried chicken cooling on speed rack at room temp. cdi - chicken placed in walk in f |
| 2015-11-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked pork and raw shrimp in flip top holding above 45f. cdi - out of temp portions removed and placed in cooler as they were recently restocked. |
| 2015-11-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p pan of cooked pork in flip top with piece of raw chicken in the top. cdi - contaminated pork discarded. improvement noted form last inspection. |
| 2015-08-03 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handl |
| 2015-08-03 |
53 |
general comment6-501.11 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. replace the coping tiles on each side othe kitchen door as listed on the |
| 2015-08-03 |
45 |
general comment4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. remove cardboard lining low shlef in kitchen as directed |
| 2015-08-03 |
42 |
general comment4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. dish washer using a cloth towel to dry dishes. cdi - reminded staff that all equipment and utensils must be air dried only. |
| 2015-08-03 |
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 pork cooked and diced today and placed in the flip top to cool. cdi - pork relocat |
| 2015-08-03 |
21 |
general comment3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf egg rolls not dated in walk in cooler. pic described that 3 or 4 days worth are prepared, cooked, and frozen then thawed lit |
| 2015-08-03 |
13 |
• 3-302.11(a) separate the different types of raw animal foods. -p 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken stored above raw scallops in walk in cooler. raw chicken stored above cooked chicken in walk in freezer. cdi |
| 2015-08-03 |
4 |
general comment2-401.11 cover and store employee drinks to prevent contamination of food or utensils. two employee drinks stored on prep counter next to food for restaurant use. cdi - employee drinks moved to a low shelf away from food. |