| Violation Date |
Code |
Description |
| 2018-11-30 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c observed clean dishes being stored on soiled surfaces. cdi- dishes were placed in the dish pit for cleaning. 0 points. |
| 2018-11-30 |
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 salt and sugar containers along the make line without a label. 0 points. |
| 2018-11-30 |
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 chicken being placed on tph |
| 2018-11-30 |
13 |
3-302.11(a)separate unwashed produce from ready-to-eat foods. -p/3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging./3-302.11(a) separate the different types of raw animal foods. -p observed raw fish and beef b |
| 2018-11-30 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee prepping raw eggs and then grabbed utensils to cook without washing hands in between. ensure that hands are being washed after performing activities that contaminate th |
| 2018-08-17 |
13 |
3-302.11(a)separate unwashed produce from ready-to-eat foods. -p/3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging./3-302.11(a) separate the different types of raw animal foods. -pobserved raw fish and beef be |
| 2018-08-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p wontons were blanched and then hot held under 135 degrees. informed to the pic that all foods made for hot holding shall be held at 135 degrees or greater. also expressed to the pic th |
| 2018-08-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfensure that a thaw date is added to any food pulled out of the freezer that was previously prepped and dated. observed duck being pulled out |
| 2018-08-17 |
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 cabbage and raw pork in walk in cooler were being cooled in containers that were co |
| 2018-08-17 |
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. chlorine sanitizer bottle was less than 50 ppm when checked. cdi- pic adjusted sanitizer so that it |
| 2018-08-17 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. dishes that were said to be cleaned were storing on soiled surfaces under the prep top near the grill station. |
| 2018-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning is needed on the interior of cold hold units, interior of fryer units, exterior of grill station/cold hold units and walk in cooler racks. |
| 2018-08-17 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c/6-501.12 cleaning, frequency and restrictions - crepair damaged baseboards throughout facility, better maintain floors, walls and ceilings to prevent accumulation of debris. |
| 2018-06-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several uncovered employee beverages in kitchen and employee drinking from open beverage. |
| 2018-06-25 |
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 food employee turn faucet off with their bare hands after handwashing. cdi by instructi |
| 2018-06-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken removed from commercial packaging and stored over shrimp and beef in walk in freezer. repeat. observed unwashed melon and produce stored over ready to |
| 2018-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 1 container of beef overstacked above 45 degrees f. cdi, beef relocated to walk in unit to rapidly cool. |
| 2018-06-25 |
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 tphc stickers on some ite |
| 2018-06-25 |
26 |
7-102.11 common name-working containers - pf - observed spray bottle of degreaser not labeled as required. cdi, operator labeled spray bottle. |
| 2018-06-25 |
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 cooling in deep covered container in walk in cooler. |
| 2018-06-25 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed 2 damaged fryer baskets and cracked container stored as clean. cdi, items remov |
| 2018-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some grease and residue buildup between cooking equipment and fryer unit doors. |
| 2018-02-23 |
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 observed white rice and fried rice cooled overnight in too great of volume and cov |
| 2018-02-23 |
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 and white rice cooled from last night at greater than 45 degrees . cdi discarded. |
| 2018-02-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over beef in walk in cooler. cdi reordered storage. |
| 2017-11-27 |
54 |
6-303.11 intensity-lighting - c observed better lighting needed in walk in cooler so that products can be seen on shelves. -0 points- |
| 2017-11-27 |
45 |
4-501.11 maintain equipment in good repair. observed two gaskets in need of repair on reach in unit at rear of kitchen. -0 points- |
| 2017-11-27 |
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 lo mein cooling covered and in too great of volume at insuffient rate to |
| 2017-11-27 |
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 pre cooked duck in prep unit 3 with no date marking. cdi labeled product. also noted items moved from freezer to walk in with da |
| 2017-11-27 |
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 lo mein cooling in walk in tightly covered and in too great of volume. cdi changed cooling method. |
| 2017-11-27 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handle raw chicken and then go to ready to eat foods without handwash between glove changes. cdi instructed on proper glove use and handwashing and employee washed hands. |
| 2017-08-24 |
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. -p observed server placing lemons on glasses with bare hands. cdi drinks disposed of and new drinks made with lemons |
| 2017-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed dumplings ( two packages) and lettuce at greater than 45 degrees in front reach in . cdi discarded and moved other items to secondary refrigeration until unit can be serviced. |
| 2017-08-24 |
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 items on tphc being placed out at 1 |
| 2017-08-24 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler unable to maintain proper tempertues and in need of replacement or repair. 10 day verification required. |
| 2017-08-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee plating rice and expediting orders without hair restraints . -0 points- |
| 2017-08-24 |
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 chicken being cooled in freezer overstacked and not meeting cooling param |
| 2017-06-02 |
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 rice cooled in too great of volume and covered. cdi product was discarde |
| 2017-06-02 |
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 employees lableling items |
| 2017-06-02 |
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 three pans of rice cooled from last night still at 50 degrees. cdi discarded. |
| 2017-06-02 |
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 employee washing hands in wok at side of cooking station while going from raw to ready t |
| 2017-02-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning need on faces of reach ins |
| 2017-02-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cleavers stored as clean on magnetic strip with visible food debris with food debris. repeat violation cdi took items to rewash and magnetic strip |
| 2017-02-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over carrots in walk in . cdi reordered products. |
| 2016-11-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine with no measurable concentration of chlorine at time of inspection. switched to washing in three compartment sink and techinician for dish mac |
| 2016-11-28 |
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 observed egg rolls and rice cooled in too great of volume per surface area advised |
| 2016-11-28 |
45 |
4-501.11 maintain equipment in good repair. replace torn gaskets on prep unit 1. -0 points- |
| 2016-11-28 |
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 egg rolls in prep unit 3 cooled from last night at 48 degrees and rice cooled from yesterday at 47 degrees in walk in . cd |
| 2016-11-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed sink at dishwasher leaking and in need of repair. |
| 2016-11-28 |
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 wall under sink at dishwasher with buildup of d |
| 2016-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning. |
| 2016-09-01 |
54 |
6-303.11 lighting shall be at least 10 foot candles in coolers. increase lighting in walkin cooler and freezer. |
| 2016-09-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged floor tiles and baseboard. repair. |
| 2016-09-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walkin cooler in need of cleaning. fan in kitchen has large amount of debris. clean. |
| 2016-09-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet towels on surfaces in kitchen. placed in sanitizer bucket. |
| 2016-09-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fly in the kitchen. |
| 2016-09-01 |
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 noodles cooling in make unit. observed noodles cooling in walkin with tig |
| 2016-09-01 |
22 |
3-501.19 provide written procedures for foods held using time as a public health control (tphc). p/pf observed no procedures in place but tphc was successfully and correctly being followed. left template and will return to ensure tphc procedures are docu |
| 2016-09-01 |
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 tofu, half n half not dated. dated during inspection. |
| 2016-09-01 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed pans (carrots on cabbage and shrimp on beef) stacked on top of food in make unit. advised they cannot stack this way - moved containers off food and |
| 2016-09-01 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed one employee put on gloves without first washing hands. stopped and pic directed him to wash hands. |
| 2016-09-01 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. pic knew a couple parts of the employee health policy but couldn't produce a copy of policy and couldn't remember certain sect |
| 2016-05-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage atored over food. cdi- removed to designated employee beverage area |
| 2016-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked noodles and cooked tofu cold holding in top of prep unit at 63 f and 60 f respectively while all others at 45 f or less. cdi- placed on temporary tphc |
| 2016-05-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one vegetable roll under heat lamp at 127 f. cdi- discarded |
| 2016-05-24 |
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 tphc labeling did not have |
| 2016-05-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cooked chicken in walk in cooler at 34 f date marked 5/2. must record cook, freeze and thaw dates for tcs foods cooked frozen and t |
| 2016-02-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed multiple new table legs of raw wood. seal with paint or laquer to render non-absorbent 6-502.12 floors, walls, ceilings in |
| 2016-02-23 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed one thermometer 5 f off calibration. cdi- removed |
| 2016-02-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bar hand sink used as dump sink. cdi- instruction provided |
| 2016-02-04 |
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.-p observed m |
| 2016-02-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wait staff filling or washing tea pot in hand sink. cdi- instruction provided |
| 2016-02-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw meats in rear refrigerator stored over multiple open or slightly covered containers of ready to eat sauces. cdi- reorganized 3-304.15(a) discard gloves after a task is complet |
| 2016-02-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken and dumplings in prep unit and lettuce wraps in refrigerator both near grill cold holding at 49-54 f. ambient temperature of both units above 49 f. cdi- facility |
| 2016-02-04 |
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 duck and noodles in walk in cooler without date mark. observed spring rolls and cooked chicken not date marked in prep units |
| 2016-02-04 |
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 cooked chicken and vegetables coolng at room termperature below 100 f. cdi |
| 2016-02-04 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed facility thermometer to be 3 f off calibration. vr |
| 2016-02-04 |
45 |
4-501.11 maintain equipment in good repair. all foods in refrigerator and prep unit next to grill are not cold holding at 45 f or below. vr no tcs foods may be stored in these units until they are reapired |
| 2016-02-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple equipment handles soiled with residue or debris. |
| 2015-12-03 |
6 |
2-301.14 wash hands after activities that contaminate them.-p did not observe staff wash hands after handling raw chicken or soiled dishes. cdi- instruction provided |
| 2015-12-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dishmachine at 0 ppm chlorine. re-run at 50 ppm. observed spray bottle of santiizer at 0 ppm chlorine. cdi- discarded |
| 2015-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken and raw duck at 50-51 f in bottom of failing prep unit. cdi- all tcs foods placed on tphc until repaired. |
| 2015-12-03 |
45 |
4-501.11 maintain equipment in good repair.observed one prep unit not cold holding foods at 45 f or less. vr |
| 2015-12-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 unlabeled spray bottles of glass cleaner. cdi- labeled |
| 2015-12-03 |
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 cokked , frozen and thawed chicken not date marked. cdi- date marked |
| 2015-08-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverge container cleaned over food prep area. cdi- removed |
| 2015-08-19 |
45 |
4-501.11 maintain equipment in good repair. observed all food in reach in refrigerator above 50 f. ambient air temp at 56 f. vr |
| 2015-08-19 |
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 emlployee phone stored on clean slicer. cdi- removed |
| 2015-08-19 |
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 some debris in bottom of one bucket of sanitizer. cdi- remade |
| 2015-08-19 |
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 cooked chicken at 70 f in walk in cooler at 2 hours. cdi-covers removed to |
| 2015-08-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold holding above 45 f in multiple units, including approximately 12 dozen eggs(discarded) cdi- fresh food removed to walk in cooler until unit repaired |
| 2015-08-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed closed container of vinegar in rear hand sink. |
| 2015-03-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw meats stored above crab rangoon and package of seaweed in freezer. moved crab rangoon to top shelf. observed raw meat stored on top of boxed vegetables in freezer. vegetables mo |
| 2015-03-31 |
14 |
4-702.11 before use after cleaning - p utensils shall be sanitized after cleaning. observed dish washer at 3 comp sink washing and rinsing pans and utensils and then placing on drainboard to dry. stopped process. educated. pic is going to label the 3 comp |
| 2015-03-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 1 juvenile roach. facility advised they just received a treatment on saturday. pic will contact company to come back out. |
| 2015-03-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed raw chicken in top of prep unit across from woks at 54f. all other foods in top of unit were non-tcs foods. chicken was removed and replaced with chicken from walkin at 40f. it |
| 2015-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed top of ice container at server station dark with buildup. clean. |
| 2015-03-31 |
54 |
6-303.11 intensity-lighting - c provide additional lighting in walkin coolers to bring to 10 foot candles. add additional lighting at server station to bring to 50 foot candles.6-305.11/6-501.110 designate and use an area for the orderly storage of employ |
| 2015-03-31 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water at 80f while washing utensils. water was drained and refilled with hot water. |
| 2014-10-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked orange peels and cooked tomato sauce sitting out at room temperature (77-84f). food discarded after 4 hours. facility agreed to use tphc. left template. observed lettuce |
| 2014-10-07 |
54 |
6-303.11 intensity-lighting - c provide additional lighting in walkin cooler to bring to 10 foot candles. add additional lighting to server station to bring to 50 foot candles. |
| 2014-10-07 |
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/missing floor tiles in dry storage areas. repair baseboard at back doo |
| 2014-10-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving, cupboard handles, small fan and piping under wok line in need of cleaning. |
| 2014-10-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on kitchen surfaces throughout. place in sanitizer between uses. |
| 2014-10-07 |
26 |
7-102.11 label working containers of sanitizers.-pf the sanitizer bottles are labeled bleach or bleach water. write sanitizer on each bottle. pic agreed to correct. |
| 2014-10-07 |
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 written procedures were not comple |
| 2014-10-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw, chopped beef stored above seafood in walkin cooler. rearrange as such: raw pork/raw seafood/raw eggs then raw chopped beef then raw chicken. 3-302.11(a) separate unwashed prod |
| 2014-10-07 |
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 observed cook grab scallions with bare hands and cook with seafood noodle dish. dish only reached 161f. educated tha |
| 2014-05-12 |
8 |
6-301.14 handwashing signage - c. a handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. observed no signage at bar hand sink. left signs with pic. |
| 2014-05-12 |
18 |
3-501.14 cooling - p. rapidly cool all heated thc foods within two hours from 135f to 70f; and within a total of six hours from 135f to 45f. observed fried tofu, which was prepared three hours earlier, measuring 74f inside top section of prep cooler on th |
| 2014-05-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. equipment food contact surfaces shall be clean to sight and touch. observed interior ceiling of ice machine showing buildup pink and black in color. cdi - cleaned a |
| 2014-05-12 |
34 |
4-302.12 food temperature measuring devices - pf. a thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. observed no thin probe thermometer in place for measuring temperatures of foo |
| 2013-10-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-10-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed raw egg, garlic in oil and |
| 2013-10-18 |
31 |
3-501.15 cooling methodsrules require cooling of applicable tcs foods to be cooled using properrcooling methods.observed rice, chicken and noodles, cooling at room temperature, not under refigeration or arranged to prmote cooling.cdi- instruction provided |
| 2013-10-18 |
36 |
6-501.111 controlling pestsrules require facility to control pests.observed cockroach crawling up mens room wall.cdi- killed by inspector |
| 2013-10-18 |
35 |
3-302.12 food storage containers identified with common name of foodrules require bulk food containers to be labeled if food is not easily recognizable.observed multiple cooked and or raw bulk protein containers not labeled.please label. |
| 2013-08-12 |
39 |
3-304.14 wiping cloths, use limitationrules prohibit storing soiled wiping cloths on food prep surfaces. observed multiple soiled wiping cloths on food prep surfaces. cdi- removed; instruction provided |
| 2013-08-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-08-12 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessrules require dish machines to maintain properr concentrations of sanitizer. observed dish machine sanitizer concentration at 0 ppm chl |
| 2013-04-19 |
16 |
3-301.11 preventing contamination from hands.(a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and(e) of this section |
| 2013-04-19 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed multiple utensils put away for clean with food residue on them. cdi- removed to reclean |
| 2013-04-19 |
7 |
(a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; re |
| 2013-04-19 |
4 |
(a) except as specified in ? (b) of this section; an 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 art |
| 2013-01-25 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed most foods in refrigerator to be 47-50 f. all tcs foods removed to walk in cooler and repair tech called. |
| 2013-01-25 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days). observed no date marking in walk in cooler yet. |
| 2013-01-25 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-01-25 |
45 |
rules require all food equipment operate properly and be in good repair. observed refrigerator not operating corretly. vr to be reapired |
| 2012-12-06 |
31 |
rules require cooling through approved methods. observed cooling of vegetable rolls at room temperature; some of which were 120 f. cdi- corrected through instruction |
| 2012-12-06 |
21 |
rules require ready to eat tcs foods be clearly date marked. observed facility has some cooked chicken and opened cut leafy greens not date marked. cdi- corrected through instruction. |
| 2012-12-06 |
1 |
rules require facility to have employee with active managerial control present when in operation. observed pic nor any other employee with active managerial control present at time of inspection had food safety certification. cdi- corrected through instru |