| Violation Date |
Code |
Description |
| 2018-10-10 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. a personal brush was stored at handsink. keep a |
| 2018-10-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-10 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. spoon in sugar was stored wi |
| 2018-10-10 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee not wearing a hair restraint. |
| 2018-10-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one oil bottle not labeled. |
| 2018-10-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf chicken balls were in a tub sitting next to fryer. pic stated she just cooked them and |
| 2018-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple items in flip top unit overstacked and not holding proper temp. cdi- products discarded. |
| 2018-10-10 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. box of unwashed mushrooms stored over rte noodles. cdi- mushrooms moved. |
| 2018-01-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed staff not washing equipment properly at 3 compartment sink and prep sink. observed vats not filled properly and staff n |
| 2018-01-03 |
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 fried rice cooling from prior day in walk in unit at 52 degrees f. cdi, rice voluntarily discarded by pic. |
| 2018-01-03 |
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 - observed 2 covered containers of fried rice from yesterday according to pic cooli |
| 2018-01-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on counter surfaces and at 3 compartment sink. repeat. |
| 2018-01-03 |
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 some cooked chicken and pork not date marked in walk in freezer not date marked. cdi by instruction on proper date marking for fo |
| 2018-01-03 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed some plastic food storage containers stacked on 3 compartment sink but with cra |
| 2018-01-03 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - observed some damaged floor tile and ceiling tile towards back door. |
| 2018-01-03 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store cleaned equipment in clean, dry area. observed cleaned utensils stored in soiled container. |
| 2017-10-02 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee foods stored over customer items in walk in unit. repeat. |
| 2017-10-02 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - observed some damaged floor tiles in back of kitchen.6-501.12 cleaning, frequency and restrictions - c - observed black soil residues on floor under cooking equipment and in need of cleaning. |
| 2017-10-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outside of fryer unit and door accumulating soil and grease. repeat. observed soil and residue on shelving. |
| 2017-10-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces throughout kitchen and 3 compartment sink. |
| 2017-10-02 |
37 |
3-307.11 miscellaneous sources of contamination - c - install splash guard at handwashing sink or space rack 12 inches from handwashing sink. observed absorbant like material hanging on storage rack between rack and handwashing sink.3-305.11 food storage- |
| 2017-10-02 |
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 deep covered containers in walk in cooler. cd |
| 2017-10-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shrimp with commercial packaging open stored over cooked cooked chicken.cdi, foods relocated for proper storage. observed unwashed mushrooms stored over ready |
| 2017-10-02 |
6 |
2-301.12 cleaning procedure - p - observed employee use hands to turn faucet handle off after handwashing.cdi by instruction. |
| 2017-10-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored in walk in unit and uncovered employee tea stored on microwave. repeat. |
| 2017-06-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee tea stored on microwave. |
| 2017-06-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. |
| 2017-06-01 |
37 |
3-307.11 miscellaneous sources of contamination - c - provide 6 inches of space or install splash guard between handwashing sink in kitchen and dry storage rack. |
| 2017-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fryer unit door accumulating grease and soil and around cooking equipment. observed bottom of dry storage rack accumulating some dust. |
| 2017-06-01 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed personal foods stored over customer food in walk, in cooler. |
| 2017-06-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 1 sanitizer bucket below required concentration and some wet wiping cloths stored on sink and counter surface. |
| 2017-02-02 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed food that pic stated was employee food only stored over food for customers in walk in cooler. |
| 2017-02-02 |
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 - multiuse food contact surfaces shall be free from heavy scratches, sarring, chips. obser |
| 2017-02-02 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled linen on drainboard of 3 compartment sink, on floor in kithen and at prep line. |
| 2017-02-02 |
26 |
7-102.11 common name-working containers - pf - toxic substances shall be labeled by common name of substance. observed 1 spray bottle of cleaner with labeling not legible and no longer appearing on container. cdi, operator relabeled container. |
| 2017-02-02 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed a container of chicken prepared on tuesday according to pic not date marked in walk in cooler. |
| 2017-02-02 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf - hand washing sinks shall only be used for hand washing. observed employee wash their hands at 3 compartment sink and dry with a towel on drain board. cdi by instruction. |
| 2017-02-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - observed no certified pic on site upon arrival for inspection. cdi by instruction. |
| 2016-10-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed some cut cabbage prepared yesterday afternoon and chicken wings prepared earlier in day not date marked within 24 hours .cdi by istru |
| 2016-10-12 |
6 |
2-301.12 cleaning procedure - p - ensure proper procedures are followed when washing hands. observed operator not vigorously rub hands for 10 to 15 seconds when handwashing. cdi by instruction. |
| 2016-10-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed broccoli held at 71 degrees f above wok unit. |
| 2016-10-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustement. observed ceiling lights leading to back door out and low lighting in establishment. |
| 2016-10-12 |
53 |
6-501.12 cleaning, frequency and restrictions - c - floors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some soil around rice holding unit in back storage area near 3 compartment sink. |
| 2016-10-12 |
39 |
3-304.14 wiping cloths, use limitation - c - observed wet wiping cloths and stored on cutting board behind front counter and clean drainboard of 3 compartment sink. |
| 2016-06-30 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. ( flooring |
| 2016-06-30 |
47 |
•4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of kitchen |
| 2016-06-30 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies in kitchen area. observed rice weavel beetles in kitchen area as well. observed receipts for pest maintenance that comes monthly. owner informed to call for repeat service |
| 2016-06-30 |
11 |
3-101.11food shall be safe for consumption, unadulterated and honestly presented.observed large bin of flour adulterated by rice weavel beetle. cdi flour discarded by staff.3-202.153-202.15 food packaging has be in good condition, intact and protect the f |
| 2016-02-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal so cross contamination is prevented. observed raw shell eggs stored over sauce. cdi, operator relocated foods during inspection. improvement made since pre |
| 2016-02-03 |
8 |
5-202.12 handwashing sinks, installation - pf - hot water shall be accessible at handwashing sinks above 100 degrees f. observed hot water not working at handwashing sink. verification required by 2/13/16. |
| 2016-02-03 |
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 operator state that they placed wrong month on discard date with tcs foods. cdi by instruction. |
| 2016-02-03 |
1 |
2-102.12 certified food protection manager - c- at least one person in a managerial capacity shall be an ansi accredited certified food protection manager. observed no certified pic on site. repeat. |
| 2016-02-03 |
6 |
2-301.12 cleaning procedure - p - rub hands for 10 to 15 seconds when washing hands and turn faucet off with a clean barrier after handwashing .observed food employee not vigorously rub hands for required time and then turn faucet off with their bare hand |
| 2016-02-03 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed chicken cooling on prep table. cdi, operator placed chicken on baking sheet and relocated chicken to walk in cooler to rapidly cool. |
| 2016-02-03 |
34 |
4-302.12 food temperature measuring devices - pf - provide a small diameter probe thermometer to measure thin foods. observed no small diameter probe thermometer available for use. verification required by 2/13/16. |
| 2016-02-03 |
38 |
2-402.11 effectiveness-hair restraints - c - wear effective hair restraints. observed food employee not wearing a hair restraint. |
| 2016-02-03 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer buckets in between uses. observed wet and soiled cloth at food prep wok station, at 3 compartment sink and on prep table. repeat. |
| 2016-02-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed ceiling lights out in kitchen and low light provided. |
| 2016-02-03 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed floor tile damage near back exit door. |
| 2016-02-03 |
54 |
6-303.11 intensity-lighting - c - provide required intensity of light in food preparation areas. observed ceiling lights out and prep area lighting was dark. replace non functioning lifghts. |
| 2015-07-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during upon arrival. cdi by instruction. |
| 2015-07-23 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - observed operator rinse hands off in 3 compartment sink. handwashing sinks shall only be used for handwashing. cdi by instruction. |
| 2015-07-23 |
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 - observed raw chicken removed from commercial packaging and stored over raw pork and raw beef in walk in freezer. observed |
| 2015-07-23 |
20 |
• 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 2 containers of cooked shrimp, 3 containers of raw chicken, 1 container of raw beef, 1 container of eggs, 1 container of dumpling, 1 container of egg roll and 1 container of |
| 2015-07-23 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of single-service articles are prevented. observed glass cleaner stored over napkins in cabinet behind front counter. |
| 2015-07-23 |
6 |
2-301.14 when to wash - p - wash hands when required. observed food employee touch raw food with their hands and proceed to handle equipment without washing their hands in between. cdi by instruction. |
| 2015-07-23 |
45 |
4-501.11 maintain equipment in good repair. observed flip top prep unit not holding foods at required temperature with ambient air temperature of 53 degrees f as indicated by thermocouple. pic stated that maintenance person was scheduled to arrive to repa |
| 2015-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy accumulation of soil around fryer unit and in-between equipment. clean. |
| 2015-07-23 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed floor tile damage and some soiled board lining flooring in walk in unit. |
| 2015-07-23 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed wet / soiled wiping cloth on 3 compartment sink and on prep tables. |
| 2015-01-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic at time of inspection not certified. |
| 2015-01-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. observed raw chicken stored over shell eggs in walk in cooler. cdi by rearranging. separate raw animal foods from ready-to-eat foods. observed seet trays and bags of raw chicken and raw p |
| 2015-01-23 |
14 |
4-701.11 food contact surfaces must be sanitized after cleaning and before use. employee at time of inspection described incorrect utensil washing procedures; sanitizer step not being completed. cdi by demonstrating how to properly set up sinks and was |
| 2015-01-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed two containers of noodles cooked yesterday with out dates. observed container of cooked chicken with expiration date of more than 7 d |
| 2015-01-23 |
33 |
3-501.13 use approved thawing methods; in refrigeration, under cold running water or as part of the cooking process. observed container of frozen pork on drainboard of food prep sink, sheet tray of frozen chicken and bag of frozen cooked chicken on surfa |
| 2015-01-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet/dirty towels on surfaces throughout. cdi by making sanitzer buckets and placing towels in buckets. |
| 2015-01-23 |
45 |
4-101.19 non-food contact surfaces must be constructed of corrosion-resistent, non-absorbent material. observed several shelves lined with cardboard. 4-501.11 maintain equipment in good repair. observed cold water handle of food preparation sink not pr |
| 2015-01-23 |
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. cleaning needed of floor under wok line and walls around |
| 2015-01-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed excessive amount of personal items on and around back prep table.6-303.11 provide 50ft candles of lighting in all food preparation areas |
| 2015-01-23 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. obsserved single serve coffee packets and filters stored under front hand sink.4-502.13 single-use and single-service arti |
| 2014-04-28 |
19 |
3-501.16 potentially hazardous hot foods must be held at or above 135f. observed soup hot holding at 114f. cdi soup discarded. |
| 2014-04-28 |
14 |
4-501.114 chemical sanitizer must be at proper concentration. obser 2 chlorine sanitizer bottles <50 ppm. cdi bottles were changed and test at proper concentration. |
| 2014-04-28 |
21 |
3501.17 potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. observed several items that meet the criteria not labeled. cdi items labeled. |
| 2014-04-28 |
31 |
3-501.15 (b) cooling of food shall be accomplished using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool within the proper time limits. observed broccoli cooling on prep table. |
| 2014-04-28 |
37 |
3-305.11 storage must be at least 6 inches above the floor. observed large bucket of soy sauce stored on walk-in cooler floor. |
| 2013-10-21 |
51 |
5-501.17 toilet room receptacle, covered - c. no covered trash receptacle in women's restroom. cdi- verbal correction/ education as to rule requirement. |
| 2013-10-21 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. container of fried noodles and large container of soy sauce stored directly on the floor. cdi- verbal correction to store food at least 6 inches off the floor; storage corrected. |
| 2013-10-21 |
31 |
3-501.15 cooling methods - pf. steamed broccoli being cooled on prep table and chicken in walk in cooler tightly covered during cooling process. operator advised broccoli steamed and then placed on table for about 15-20 minutes, and chicken was just used. |
| 2013-10-21 |
4 |
2-401.11 eating, drinking, or using tobacco - c. operator personal lunch and food items stored on prep table above facility foods. cdi- verbal correction; items removed. |
| 2013-10-21 |
1 |
2-102.12 certified food protection manager - c. no one on site today with verification of food safety training. cdi- verbal correction as to rule requirement, and reminder of compliance date of january 1, 2014. operator; chih- cheng ma, advised that they |
| 2013-05-20 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. dried grease build up on one side of the floor under the main cook line equipment. continue to work on cleaning under equipment. |
| 2013-05-20 |
13 |
food shall be protected from cross contamination. raw chicken stored over raw shell eggs and containers of sauce in the walk in cooler. cdi- storage corrected. |
| 2013-05-20 |
4 |
employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not resu |
| 2013-05-20 |
1 |
certified food protection manager shall be on site during all facility operational hours; and provide verification of training. no one on site today with verification. cdi- verbal correction |
| 2013-01-31 |
1 |
certified food protection manager shall be on site at all times of facility operation; and provide verification of training. no one on site today with verification of food safety training. cdi- verbal education as to rule. |
| 2013-01-31 |
2 |
employee health policy is required. operator advised only two working in facility; no specific policy. cdi- verbal education as to rule. example health policy provided to operator today. employee health policy shall be in place by facility's next inspecti |
| 2013-01-31 |
31 |
cool food items by using an approved method. two containers of noodles tightly covered in the walk in cooler while being cooled. see chart for tempertures. cdi-both containers vented. |
| 2013-01-31 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-01-31 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. floor area under and behind main cook line needs to be cleaned of grease build up. |
| 2013-01-31 |
53 |
except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth |
| 2013-01-31 |
37 |
protect food shall be protected from possible contamination while being stored. container of shrimp and chicken in walk in freezer not covered (completely frozen/ not being cooled); containers of sauce stored on the floor. cdi- corrected. |
| 2012-10-22 |
8 |
verbal education as to handwashing sign needed at all hand sinks. operator was given handwashing signs today. |
| 2012-10-22 |
53 |
floor area in walk in cooler pitted. repair is needed. |
| 2012-10-22 |
47 |
cleaning of shelving in dry storage area at and across from the three comp sink and around microwave is needed. |
| 2012-10-22 |
35 |
various dry goods/ seasonings and oils being used at cook line; but no labels on items. cdi- verbal education as to rule requirement to label all in use seasonings/ dry goods and oils. |
| 2012-10-22 |
21 |
potentially hazardous ready to eat foods being stored in walk in cooler; but with no date marking. cdi- verbal education as to rule requirement; hand out provided today also. |
| 2012-10-22 |
13 |
raw chicken stored above large containers of sauce and eggs in walk in cooler. cdi- storage corrected. |
| 2012-10-22 |
1 |
no one on site today during today's inspection with food safety training. cdi- verbal education as to current rule requirement. |