| Violation Date |
Code |
Description |
| 2018-10-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fans, vents, racks in facility, countertops, and reach in interior in need of cleaning. |
| 2018-10-17 |
45 |
4-501.11 maintain equipment in good repair.observed prep sink that was cracked and in need of repair. repeat. |
| 2018-10-17 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed reach in units and single service articles stored in outdoor storage that is not enclosed. repeat. 6-501.111 keep the premises free of insects, rodents, and other pests |
| 2018-10-17 |
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 facility with napa cabbage that was cooling in closed plastic bags, rice n |
| 2018-10-17 |
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/pfobserved roasted cashews and fried to |
| 2018-10-17 |
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 spinach, sliced butter, cooked chicken, fried tofu, lettuce, napa cabbage, sliced cabbage, diced tomatoes not dated. cdi items dated |
| 2018-10-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. pfnot a violationfacility kept curry sauces on low heat and red curry sauce only - hour reheat time frame. |
| 2018-10-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with black debris. |
| 2018-10-17 |
1 |
2-101.11 pic shall be present during all hours of operation.-pfobserved no pic available during morning prep. |
| 2018-07-17 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved employee used gloves to go outside and come inside to handle utensils and food. cdi employee washed hands and changed gloves. repeat. 3-302.11(a) separ |
| 2018-07-17 |
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 spinach, chopped lettuce, and fried tofu not dated. cdi items dated. observed chopped cabbage that was dated with wrong date. cdi da |
| 2018-07-17 |
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/pfobserved facility using time on noodl |
| 2018-07-17 |
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 noodles, cabbage, and spring rolls that were cooling in deep containers wh |
| 2018-07-17 |
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 utensils stored in ice water. |
| 2018-07-17 |
45 |
4-501.11 maintain equipment in good repair.observed gaskets in need of repair. |
| 2018-07-17 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed shelving for food products and reach in units stored in outdoor storage area that is not enclosed. repeat |
| 2018-06-12 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed water pictures being stored inside of hand washing sink. hand washing sinks are used for hand washing only. cdi- employee removed items from hand sink. |
| 2018-06-12 |
1 |
2-103.11 pic duties. observed no control over handwashing, glove use, cooling methods and maintaining cold temperatures. |
| 2018-06-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed several items such as hats, drinks, and other personal items being stored directly over service bowls and rte foods for the facility. repeat. |
| 2018-06-12 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee prepping raw eggs and using same gloved hands to touch ready to eat foods and utensils. also observed food employees enter kitchen from outside and engage in food prep |
| 2018-06-12 |
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 waitstaff grab leaf lettuce from reach in and use for plating without using gloves or a barrier. cdi lett |
| 2018-06-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p one chlrorine sanitizer bottle was reading 0 ppm when checked. all chlroine sanitizer shall be 50-200 ppm. cdi-pic propelry mixed bleach sanitizer onsite. |
| 2018-06-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw eggs being stored over cooked chicken in the 2 door reach in unit. cdi-pic rearranged foods so that they are properly stored. repeat.3-304.15 (a) gloves, use limitation - p obse |
| 2018-06-12 |
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 homemade curry sauce that is used in multiple dishes at 74-76 degrees after 2 hours. pic stated that this item has been coo |
| 2018-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tofu and cut cabbage located in the prep unit across from the grill was cold holding above 45 degrees. tofu, cut cabbage, raw eggs and bean sprouts were stored in the walk in cooler abov |
| 2018-06-12 |
31 |
3-501.15 cooling methods - pf observed shredded chicken being cooled in deep metal containers stacked on top of each other in the freezer unit. observed cooling homemade curry sauce being cooled inside of deep metal contianers. cdi-pic placed chicken in |
| 2018-06-12 |
36 |
6-202.16 protect outer openings of establishment from insect or rodent entry.6-202.15 outer openings, protected - c observed shelf in front of reach in units that were not in an enclosed area and holding single service items and canned foods. repeat |
| 2018-06-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - c outside cold hold unit contians an ambiet air of 64 degrees. foods stored inside this unit was tempeature abused. equipment is to be serviced asap. pic moved all tcs food out of the unit into othe |
| 2018-03-02 |
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 observed employees wash hands and not use barrier to turn off faucet and employee only wash hands w |
| 2018-03-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw pork stored in container with raw beef, raw chicken stored in same container with egg yolk. cdi items separated. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2018-03-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved tongs, metal and plastic bowls, pot set, and knives soiled with food debris. cdi items moved to dish for cleaning. |
| 2018-03-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee food that was stored in a garbage bag in reach in unit, in containers that were stored above drinks for facility, personal drink stored on rack above p |
| 2018-03-02 |
33 |
3-501.13 use approved thawing methods. observed raw duck thawing on prep sink counter without being submerged under running water. |
| 2018-03-02 |
36 |
6-202.15/6-202.16 protect outer openings of food establishment with closed fitting floor, walls and ceilings that protects inside from weather and insects. observed shelf in front of reach in units that were not in an enclosed area and holding single serv |
| 2018-03-02 |
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 leftover cabbage, green beans, tofu, fried tofu, tomatoes, sprouts, butter, carrots, carrots and potatoes not dated. cdi items dated |
| 2017-12-13 |
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 green curry stored in metal pan and covered while cooling overnight, massa |
| 2017-12-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfdumpling, peanut sauce, and dumpling sauce not dated. cdi items dated. |
| 2017-12-13 |
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 green curry sauce that was cooked the night before at 52f in reach in. cdi item discarded. |
| 2017-12-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed sliced chicken and sliced pork in facility cooked to 144f. pic stated chicken is partially cooked, cooled, then reheate |
| 2017-12-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed produce stored above washed produce and rte food in reach in. cdi items relocated. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved cooked pork and |
| 2017-12-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved pitcher being filled from handsink. cdi item moved. |
| 2017-12-13 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee handle par cooked pork with barehands. cdi gloves donned. |
| 2017-12-13 |
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.-pobserved employees come from outside and come inside and put on gloves an |
| 2017-09-22 |
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.-p2-301.14 wash hands after activities that contaminate them.-pobserved em |
| 2017-09-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic present at the time of arrival and for the majority of the walk through. |
| 2017-09-22 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed one opened bag of flour inside the outdoor dry storage room. |
| 2017-09-22 |
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 clean metal pans stored on the clean drainboard with food debris left on the drain board. |
| 2017-09-22 |
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 a bag of rice noodles cooling at a rate of 3 degrees (75f-72f) after 20 m |
| 2017-09-22 |
53 |
6-501.12 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 minor grease build up inside the hood system. |
| 2017-06-09 |
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. some peeling ceiling tiles over dish machine area. replace/ repair (0pts). |
| 2017-06-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. two small stacks of single service to go containers not inverted protected at prep line. even less than previous inspection; continue to |
| 2017-06-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. bowl of raw diced chicken on clean side of drainboard during active utensil washing. cdi- pan was removed when returned to the area after |
| 2017-06-09 |
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. cooked chicken stacked in large amounts and covered in prep top cooler, noodles co |
| 2017-06-09 |
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. three pans of cooked chicken in reach in cooler and one small container of cooked chicken in the prep cooler top not marked. pic advised th |
| 2017-06-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. pan of portioned raw chicken stored over pans of cooked chicken in reach in cooler. cdi- storage was corrected. |
| 2017-06-09 |
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. employee observed wearing washing utensils, then began cutting tofu at |
| 2017-02-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. in use facility dish machine testing at 0ppm for free chlorine. pic |
| 2017-02-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. noodles at prep area and at cook line not under temperature control. cdi- pic had two large containers of noodles moved to walk in cooler and ice added to containers, ice added to one l |
| 2017-02-28 |
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. three pans of cooked chicken cooling in reach in cooler tightly covered and stack |
| 2017-02-28 |
33 |
3-501.13 use approved thawing methods. one package of frozen meatballs in bowl on top shelf above prep coolers at main cook line. pic advised that chef stated meatballs were thawing. cdi- chef put noodles in reach in. repeat |
| 2017-02-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee on cook line not wearing hair restraint during active food preparation. cdi- employee put on hair net. |
| 2017-02-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one closed employee beverage stored co-mingled with facility items in reach in freezer. storage corrected. improvement noted from previous inspect |
| 2017-02-28 |
45 |
4-502.11(a) maintain utensils in good repair. one torn gasket in reach in cooler. replace gasket. repeat |
| 2017-02-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dust build up counter top fans in prep and utensil washing areas. cleaning is needed. repeat |
| 2017-02-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 4-904.11 display and handle single-use and single-service articles to prevent contamination. single service items at cook line and side |
| 2016-12-01 |
33 |
3-501.13 use approved thawing methods. three frozen cans of coconut water and milk thawing in standing water at prep sink. cdi- pic had employee to place under running water at prep sink. |
| 2016-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. one container of rice noodles being hydrated in water. see chart for temperature. cdi- ice was added to container for rapid cooling. |
| 2016-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris and residue on attached lighting at main cook/ prep cooler area over prep surfaces, venting covering of counter top fans with dried debris |
| 2016-12-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. two opened coffee cups stored on shelving above clean utensils at dish washing area. one cup stored on ledge of large ice bin. cdi- pic khemphet corrected storage of co |
| 2016-12-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some containers of sauces and dry mix at main cook line not labeled. cdi- employee observed labeling during inspection. |
| 2016-12-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. pan of raw chicken stored over three pans of cooked chicken in main reach in cooler. cdi- storage was corrected. |
| 2016-12-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. one adult roach observed at front handwashing sink. adult roach was dead, pic advised of now monthly pest management. continue with pest management to eliminate pest from facility. |
| 2016-12-01 |
50 |
5-402.13 maintain sanitary sewage system.-p. front handwashing sink was in use, and water with some debris observed to be coming up from the facility floor drain and flooding across the floor of the bar area. addtional handsinks are accessible in back are |
| 2016-12-01 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service containers throughout main cook line and preparation area not protected from possible contamination. some storage correct |
| 2016-12-01 |
45 |
4-501.11 maintain equipment in good repair. one torn gasket on reach in cooler adjacent from cook line. replace gasket.4-502.11(a) maintain utensils in good repair. two knives with damaged handles. replace. |
| 2016-12-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personal items co- mingled with facility items throughout. provide and use designated areas for storage. |
| 2016-12-01 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. cleaned wok pan stored on top of small trash can at main cook line. employee removed pan and placed in 3 comp sink for washing. |
| 2016-09-06 |
54 |
6-303.11 intensity-lighting - c. provide 50 ft candles in areas used for food preparation. low lighting intensity a corner area of bar, no measurement taken today. additional lighting is needed to a minimum of 50ft candles. (0pts) repeat |
| 2016-09-06 |
53 |
6-501.113 store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. facility mops stored mop head up and next to commercially sealed containers of oil |
| 2016-09-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service containers on top shelf at cook line not protected during storage. cdi- pic corrected storage. (0pts) |
| 2016-09-06 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. back door does not close completely in door seal, visible half inch to one inch gap on the top and side of screened door. facility exterior back door was closed. repair screene |
| 2016-09-06 |
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 . container of noodles tightly covered and in large amount in 5 gallon food contain |
| 2016-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items in prep cooler at cook line not under temperature control. cdi- all removed and replaced. see chart for temperatures and food items.(3pts) repeat |
| 2016-09-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw shrimp stored over noodles in prep cooler at the cook line. cdi- storage corrected. 3-302.11(a) separate the different types of raw animal foods. -p. raw chicken stored over raw beef i |
| 2016-04-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above the raw pork in the reach in cooler on the side of the building. cdi-the chicken was moved to the shelf below the pork. |
| 2016-04-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed dried on food product on the food slicer, carrot slicer, and carrot grater. food contact surfaces shall be cleaned and sanitized every four hour |
| 2016-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tofu at 52f, sliced cabbage at 51f in the cold holding prep station across from the cook station. product must be cold held at 45f or below. cdi-pic placed bags of ice on top |
| 2016-04-19 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employees bare handing raw food products upon entering kitchen. once entering all employee put on gloves without the inspector informing them to don g |
| 2016-04-19 |
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 wide noodles cooling in plastic bags on a thin layer of ice. the first t |
| 2016-04-19 |
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 multiple containers holding food products with no proper labeling throughout the facility. needs labeling. |
| 2016-04-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple dead cockroaches, and one live cockroach on the wall in the bar area. pic stated that an pest control company comes out once a month to spray. cdi- advised pic jen |
| 2016-04-19 |
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 handle of flour scoop stored in the flour. ensure that the handle is s |
| 2016-04-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed hydrated noodles, and dry rice stored in blue lowes foods containers. this is not an approved piece of equipment. ensure |
| 2016-04-19 |
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 residue buildup on floors underneath stove top and underneath warewashing mach |
| 2016-04-19 |
54 |
6-303.11 intensity-lighting - c observed light intensity not strong enough in the bar area. no measurement was taken. ensure that adequate lighting of 50 foot candles is in area where food or drink preparation is occurring. |
| 2016-02-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on shelf directly above food. cdi-drinks relocated to a lower shelf. |
| 2016-02-01 |
13 |
|3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cut vegetables and tofu stored uncovered in reach-in refrifgeration unit. cdi-pic covered. |
| 2016-02-01 |
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 bulk soup ( 75f) and chicken (54f) tightly covered cooling in reach-in re |
| 2016-02-01 |
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 several squeeze bottles of sauces and oils on cook line not labeled as required. cdi-pic to label |
| 2016-02-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled knives on magnetic holding rack and soiled utensils hanging on drying rack above the 3 compartment sink. pic states utensils were used this mor |
| 2016-02-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths lying around on countertops throughout facility. cdi-pic placed in sanitizer bucket. |
| 2016-02-01 |
47 |
/4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed old food debris accumulating on shelving in walk-in cooler. |
| 2016-02-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee hat hanging on utensil drying rack. cdi-hat moved to a designated area. |
| 2016-02-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live german cockroach on knife rack and several dead cockroaches on top of the dish machine and wall in kitchen area.pic advised to obtain the services of a licensed pest |
| 2015-12-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sauce on small elevated portable shelf less than 6 off floor. produce in produce cooler on shelving less than 6 off floor of cool |
| 2015-12-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed various curries (green, red, coconut, etc) at 106 f in 6-comp warmer. cdi- curries all reheated to 178 f on stovetop. |
| 2015-12-03 |
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: upon entry into kitchen observed employee cutting cabbage with bare hands. cdi- instruction and pic discarded cut c |
| 2015-12-03 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p: observed employees donning gloves without washing hands prior. observed employees not washing hands when returning from restroom. employees stated they washed hands in restroom. hands m |
| 2015-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found cooked dumplings in prep cooler 52 f from overnight. pic said they had been moved directly from freezer to prep cooler. cdi- dumplings discarded. |
| 2015-09-09 |
1 |
| 2-101.11 pic shall be present during all hours of operation.-pf: no one in charge of operations at start of inspection. cdi- pic arrived after 30 minutes.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed nu |
| 2015-09-09 |
6 |
2-301.15 only wash hands in handwashing sink.-pf: employee washed hands at prepsink used immediately prior for peeling shrimp. did not use soap. cdi- directed employee to handsink.2-301.14 wash hands after activities that contaminate them.-p: employee to |
| 2015-09-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p: observed beef, pork, and seafood being washed and handled by gloved employee in one bay of 3-compartment sink.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equ |
| 2015-09-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: can opener dirty. |
| 2015-09-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: sanitizer bottle over sink bay where food was being processed. |
| 2015-09-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. shelves in facility accumulating dust. |
| 2015-09-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet-stacking. |
| 2015-09-09 |
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 : clay urn used as a mortar / pestal for grinding garlic, etc pitted and worn on grinding |
| 2015-09-09 |
51 |
5-501.17 provide a covered waste bin in female restrooms. |
| 2015-09-09 |
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. better and more frequent cleaning of floors needed, especially under equipment. |
| 2015-09-09 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled sanitizer buckets. one stored on floor. |
| 2015-04-20 |
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 some of the ceiling tiles in kitchen in poor repair. observed many areas of wa |
| 2015-04-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth stored near rice cookers in back area near warewashing machine. noted improvement from last visit when many damp wiping cloths were observed throughout kitchen |
| 2015-04-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two dead cockroaches in dining room - one next to bar, one under shelving which holds wine and tv. observed one live insect (couldn't see type) crawling rapidly up wall into a |
| 2015-04-20 |
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 container of msg, unlabeled container of fish sauce. |
| 2015-04-20 |
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 observed egg rolls freshly made and cooling in a closed bag. egg rolls measured 62f |
| 2015-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled interior of ice machine. cdi - cleaned during inspection. 4-501.114 maintain sanitizer at correct concentrations. -p. observed bottle of sanit |
| 2015-04-20 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed opened bag of rice stored in outdoor storage shed where only boxed and packaged items are to be kept. pic removed bag. |
| 2015-04-20 |
1 |
2-102.12. at least one employee with supervisory and management responsibility shall be a certified food protection manager. observed no certified food protection manager present during inspection. |
| 2014-12-22 |
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 no date marking on cut lettuce, spinach, bean sprouts, coconut sauce. cdi - dated. |
| 2014-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed three soiled knives with bits if food on them stored as clean and next to clean knives on magnetic knife block. cdi - all sent to be washed, rinsed, |
| 2014-12-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one dead juvenile roach on floor behind rice bin in kitchen. |
| 2014-12-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager in facility during inspection. |
| 2014-12-22 |
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 two knives stored on the end of the bar, behind a wooden slat where the area cannot be easily cleaned and sanitized. |
| 2014-12-22 |
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 floors need better cleaning, especially behind k |
| 2014-12-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp cloths folded and sitting on prep surface near cook line and rice cooker. |
| 2014-09-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed shelves between bar and kitchen were holding customer mints and silverware. stored above and on top of these items were employee purses a |
| 2014-09-04 |
6 |
2-301.15 only wash hands in handwashing sink.-pf. observed ice had been dumped into hand sink next to bar. cdi - corrected by instruction. sink cleaned. |
| 2014-09-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed the two line coolers were not holding food at or below 45f. see temperature chart. food measued 55f-56f. cdi - items were placed back into functioning coolers or cooked immedia |
| 2014-09-04 |
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 three covered pans of cooling chicken which were stacked on top of one an |
| 2014-09-04 |
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 bottle of sugar water at bar. |
| 2014-09-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw pork in pan above pan of cooked, cooling duck in outdoor upright cooler. cdi - pans reversed. |
| 2014-09-04 |
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 ice scoop being held on damp towel on side ledge of ice machine. cdi - |
| 2014-09-04 |
45 |
4-501.11 maintain equipment in good repair. observed both line prep coolers unable to hold ambient temperature below 55f and unable to hold tcs foods at or below 45f. discussed possible reasons with pic. she will address. will check repair when returning |
| 2014-09-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one side door of shared dumpster was partially open. |
| 2014-09-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one adult roach crawi\ling up wall and into ceiling in corner near rice storage bin in kitchen. observed 8-10 juvenile roaches harbored inside lid of spray bottle of sanitizer |
| 2014-09-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine dispensing 0 ppm free chlorine sanitizer into final rinse water. cdi - service person called, dishes held until they could be sanitized. vr - will return to ensure repair. 4 |
| 2014-03-31 |
31 |
3-501.15 use approved cooling methods such as separating food into thinner portions and arranging containers in cooler to allow air circulation around them. leave containers of cooling foods loosely covered. observed noodles sitting out at 64f improperly |
| 2014-03-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), including cooked and cooled foods, shall be date marked. facility is not date marking any prepared foods including chopped cabbage, cut lettuce, spring rolls and |
| 2014-03-31 |
20 |
3-501.16 maintain all cold time/temperature control foods at 45f or below. observed lettuce sitting on top of prep cooler at 62f, nappa cabbage stacked to high in prep unit at 48f, vegetable/rice wraps sitting out at 75f, cut lettuce sitting on ice with t |
| 2014-03-31 |
8 |
5-205.11 a handwashing sink shall be accessible at all times. observed only hand sink in kitchen blocked by shelf with noodles and sauces. shelf was moved so hand sink was accessible. |
| 2014-03-31 |
6 |
2-301.14 hands shall be washed before engaging in food preparation, handling clean equipment and utensils and single-use articles. staff was moving from task to task without washing hands, including someone cooking on line and then moving to prep cabbage |
| 2014-03-31 |
1 |
2-101.11 the permit holder shall be the person in charge (pic) or shall designate a pic and shall ensure a pic is present at the food establishment during all hours of operation. person in charge (who holds food safety certification) was not on site and a |
| 2013-07-25 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display. observed raw eggs, raw chicken stored over vegetables, cdi b |
| 2013-07-25 |
2 |
2-201.11 ensure facility has an approved employee health policy, observed no employee health policy, cdi, employee health policy form was reviewed with staff and policy was posted. manager agrees to go over health policy form with any staff not on site d |
| 2013-07-25 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-07-25 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cabbage 50f in top of prep cooler, chicken 54f, tomatoes 49f, sprouts 48f, cdi, items were pulled and observed to be properly cooling. |
| 2013-07-25 |
36 |
ensure facility is maintained free of pests. observed a few live roaches, facility was treated 7/24 for pests and invoice was observed. |
| 2013-07-25 |
42 |
ensure all items are properly air dryed before stacking, observed wet nested containers. |
| 2013-07-25 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking on tcs sauces, cut cabbage, tomatoes, sprouts, etc, cdi, facility began date marking items during inspection. |
| 2013-01-28 |
1 |
2-101.11 person in charge was not on site during inspection. staff called him and he arrived after inspection had begun. one person in charge shall be on site at all times. recommend head cook be designated as the person in charge. corrected through educa |
| 2013-01-28 |
1 |
2-102.12 employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. observed no certified food protection manager present. |
| 2013-01-28 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed waitress and hostess use bare-hand contact |
| 2013-01-28 |
14 |
4-601.11 equipment food-contact surfaces shall be clean to sight and touch. observed can opener blade and slicer accumulating food residue and debris. observed tea nozzles with black mold build-up. cdi by cleaning and sanitizing. |
| 2013-01-28 |
20 |
3-501.16 potentially hazardous food shall be maintained at 45f or below. observed cabagge sitting out at room temperature on prep line at 63f. red cabbage; napa and romaine lettuce must all remain at 45f or lower. cdi by instruction to keep below 45f. |
| 2013-01-28 |
2 |
2-201.11 permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. observed no employee health polic |
| 2013-01-28 |
31 |
3-501.15 cooling shall be accomplished in accordance with the time and temperature criteria specified by using one or more of the approved methods based on the type of food being cooled. observed soup being cooled in large bulk containers. observed noodle |
| 2013-01-28 |
39 |
3-304.14 wiping clothes shall be held in a chemical sanitizing solution in between uses. observed a couple of wiping clothes out on counter not stored in sanitizing solution. |
| 2013-01-28 |
46 |
4-501.14 dish machine shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function. observed dish washing machine collecting scale and li |
| 2013-01-28 |
54 |
provide 50 foot candles of lighting above 3 compartment sink where food is prepared and utensils are washed. there is currently no light above 3 comp sink. |
| 2013-01-28 |
21 |
3-501.17 potentially hazardous; ready-to- eat food prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperatu |
| 2012-10-30 |
2 |
food employees were not aware they needed an employee health policy. they don't have a policy in place. i left a copy of the fda handout and discussed with kim. |
| 2012-10-30 |
54 |
provide 50 foot candles of lighting above 3 compartment sink where food is prepared and utensils are washed. there is currently no light above 3 comp sink. |
| 2012-10-30 |
45 |
observed cardboard boxes being reused as storage containers. replace with easily cleanable containers (plastic or metal pans may be used). |
| 2012-10-30 |
37 |
observed food being prepared on 3 compartment sink next to soiled dishes in bay of sink. advised staff to remove soiled dishes from 3 compartment sink and wash; rinse and sanitize entire sink before using for food preparation. observe rice cooking next to |
| 2012-10-30 |
31 |
observed tofu and rice noodles cooling in the bottom of the make unit at 58f and 50f; respectively. these items had been cooked earlier in the day (before lunch) and both were wrapped/lidded. staff removed lids and cooled to below 45f in the freezer upon |
| 2012-10-30 |
21 |
explained to facility that if they keep hazardous foods more than 24 hours they must date-mark. left hand out that further explains date-marking. observed some date-marking. staff advised most of their prepped foods are either used within 24 hrs or frozen |
| 2012-10-30 |
19 |
upon arrival; observed duck pieces sitting out at 97f. staff left the pieces out after cooking after lunch. they wanted to let it cool enough to debone. it had been within 2 hours so staff quickly deboned when advised and placed in freezer to chill. |
| 2012-10-30 |
13 |
observed sauce made in house stored below repackaged raw shrimp and raw chicken in the 2 door freezer. staff rearranged. observed raw chicken and raw beef (each separately wrapped in plastic wrap) stored in the same container in the make unit bottom. staf |
| 2012-10-30 |
1 |
person in charge was not on site during inspection. staff advised that he works nights and there is someone else that works days. one person in charge shall be on site at all times and all persons in charge shall hold an ansi certified food safety certifi |