| Violation Date |
Code |
Description |
| 2019-01-14 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's keys stored on a cutting board. observed aprons hanging on the dry storage shelves. |
| 2019-01-14 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the chef's cart. |
| 2019-01-14 |
38 |
repeat violation 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed 2 employees working with food without hair restraints. |
| 2019-01-14 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 2 metal shakers unlabeled. |
| 2019-01-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed pork in the prep unit and the walk in cooler without a date. pic stated they were cooked on saturday (1/12). cdi - items were dat |
| 2019-01-14 |
20 |
general comment 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed multiple foods between 42f- 45f. reminded employees about the temperature change to 41f. any tcs items found |
| 2019-01-14 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee use gloves to prepare food, wash dishes with the same gloves then wash the gloves in the hand sink and return to work with food. cdi - s |
| 2019-01-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p - observed an employee discard gloves and then get new gloves without washing hands. cdi - instructed the employee to wash hands before donning new gloves. |
| 2019-01-14 |
3 |
2-201.13 removal, adjustment, or retention of exclusions and restrictions - p - observed an employee wearing a glove and working with food with a bleeding wound; the employee did not bandage the wound. cdi - immediately stopped the employee and instructed |
| 2019-01-14 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - observed no certified food protection manager onsite. |
| 2018-10-31 |
38 |
repeat violation 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed 2 employees working with food without hair restraints. |
| 2018-10-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed chicken stored on the floor of the walk in freezer. |
| 2018-10-31 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - no certified food protection manager onsite. |
| 2018-03-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2018-03-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf knives stored as clean on magnetic strip with dried food debris present on blades. |
| 2018-03-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. cook preparing orders with no hair net on. cdi - cook donned hat. |
| 2018-03-06 |
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 no date marking observed on any items in facility; pic indicated that they had a busy weekend and sold out of most items so many products we |
| 2018-03-06 |
45 |
4-501.11 maintain equipment in good repair. replace damaged gasket on low prep cooler door across from cook line. improvement noted from last inspection. |
| 2018-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor build up from shelves in walk in cooler and dark build up from walk in cooler door. |
| 2017-11-20 |
45 |
4-501.11 maintain equipment in good repair. chipping paint on shelves in walk in cooler. repaint or replace as needed. |
| 2017-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic food tubs wet stacked on drying rack. |
| 2017-11-20 |
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 chicken cooked today placed in flip top to cool. cdi - relocated to walk in cooler |
| 2017-11-20 |
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 sweet n sour chicken dated 11-13 in walk in cooler. cdi - discarded as this product would be on day 8. |
| 2017-11-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. pink build up inside ice machine. cleaned during the inspection. |
| 2017-11-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-08-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor build up in gaskets of low prep coolers and build up from wire shelves used to store clean utensils. improvement noted from last inspection. |
| 2017-08-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live adult roach and two small ants. continue working with pest control service provider to eliminate pests. |
| 2017-08-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p two uncovered bowls of raw chicken stored above bag of cooked chicken in walk in cooler. cdi - rearranged with raw chicken on bottom shelf. |
| 2017-08-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-04-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-04-11 |
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 line cook using bare hand to gather ingredients from the flip top to prepare an order. cdi - ingredients f |
| 2017-04-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf only handsink in kitchen blocked by large tubs of clean utensils. cdi - tubs relocated to allow access to hand sink. |
| 2017-04-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p small container of raw chicken stored above containers of cooked shrimp in walk in cooler. |
| 2017-04-11 |
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 two containers of cooked chicken from 4/4/17 in low prep cooler; today is day 8. cdi - chicken discarded. |
| 2017-04-11 |
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 chicken wings cooling in walk in cooler with lid on and cooked chicken placed in fl |
| 2017-04-11 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. front door held open by door stop and back screen door has visible gap at bottom. cdi - front and back door closed; install weather stripping at bottom of back door. |
| 2017-04-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean grease from side of fryers and crumbs and food debris from spice station at cook line. |
| 2017-01-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee food co-mingled with facility food throughout. keep employee items and foods segregated from facility foods and items. |
| 2017-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean grease from side of fryers and crumbs and food debris from spice station at cook line. |
| 2017-01-30 |
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. scoop stored with handle contacting rice in large rice bin. cdi - scoop reinsert |
| 2017-01-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. chef prepping raw chicken with no hair restraint upon entry to facility. cdi - chef donned hat without being asked. |
| 2017-01-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf chef indicated that the thin probe thermometer is broken and facility now uses dial stem type thermometer only. vr - will return wi |
| 2017-01-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf quat sanitizer stored in spray bottle labeled chlorox. cdi - label corrected during the inspection. |
| 2017-01-30 |
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 wings cooked today stored in container dated 1-22. cdi - facility allow to correct date today. |
| 2017-01-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. cdi - cleaned during the inspection. |
| 2017-01-30 |
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 employee recontaminated hands after washing by using bare hands to turn off water. cdi- reminded e |
| 2017-01-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2016-10-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic is not food safety certified. |
| 2016-10-17 |
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 wash hands and turn off faucet handle with bare hands. cdi by correcting employe |
| 2016-10-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food residue build-up on scissors stored on cutting board. cdi by wash, rinse, sanitize. |
| 2016-10-17 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single service trays stored on top of ice machine dirty surface. |
| 2016-10-17 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pf no qac test strips provided during inspection for quat sanitizer. cdi by pic obtaining test strips. |
| 2016-06-21 |
51 |
5-501.17 provide a covered waste bin in female restrooms. |
| 2016-06-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several ants behind front counter area. treat for ants with method approved for use in restaurants as listed in food code. |
| 2016-06-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed microbial build-up inside ice machine. |
| 2016-06-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready-to-eat chicken wings in walk-in cooler. observed raw chicken stored over raw beef in freezer.cdi- rearranged storage order of food items. |
| 2016-06-21 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2016-02-09 |
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. caution should be used to minimize food exposure.observed heavy grease build-up on hood sytem filters. |
| 2016-02-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed comet cleaner stored on 3 compartment sink drainboard. cdi moved to chemical storage rack. |
| 2016-02-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed egg rolls on prep surface < 135f. cdi reheated to 165f for 15 seconds. |
| 2016-02-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed food contact surfaces being sanitized with 0ppm sanitizer in spray bottle. cdi by refilling and test at 100ppm. |
| 2016-02-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present |
| 2015-10-07 |
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 large pot of fried rice in walk-in cooler 59f. pic stated that rice was placed in cooler the day prior. cdi by voluntary di |
| 2015-10-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed shrimp and cabbage mixture in large bowl 58f. minimize amount of product kept off of temperture control when preparing foods. cdi moved to walk-in freezer for rapid cooling. ob |
| 2015-10-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed egg rolls and noodles stored in refrigeration without date marking. pic stated that food were prepared 'last week'. cdi date marked |
| 2015-10-07 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed spray can of 'household use' insecticide. cdi removed from kitchen. |
| 2015-10-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2015-10-07 |
33 |
3-501.13 use approved thawing methods. observed whole chickens thawing on drainboard of 3 compartment sink. cdi moved to cooler. |
| 2015-10-07 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf observed 2 compartment sink in use. pic has been notified on several occassions that a 3 compartment sink must be installed, or must o |
| 2015-10-07 |
30 |
8-103.11 documentation of proposed variance and justification - pf pic did not provide documentation for proposed variance for 2 compartment sink. vr visit required within 10 days to verify compliance. |
| 2015-10-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic preaparing food without hair restraint. |
| 2015-06-25 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c: discontinue storing pressure washer in kitchen. remove all equipment from kitchen if not used for food service/prep.6-501.11 repairing-premises, structures, attachments, and fixtures-method |
| 2015-06-25 |
47 |
4-602.13 nonfood contact surfaces - c: clean fans inside walk in cooler and black fan in kitchen. clean fryer baskets. repeat |
| 2015-06-25 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf: facility has a large 2 comp sink for manual dish washing. must have a 3 comp sink or apply for a variance with the state. |
| 2015-06-25 |
43 |
4-502.13 single-service and single-use articles-use limitations - c: discontinue reusing wax chicken boxes for food storage. cardboard(waxed) boxes are single use only. |
| 2015-06-25 |
27 |
3-502.11 variance requirement - pf: facility is required to apply for a variance in order to continue using 2 comp sink for dish washing. |
| 2015-06-25 |
26 |
discontinue storing big can of kerosene under prep sink. remove. |
| 2015-06-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: container of sweet and sour chicken inside walk in cooler was mis-dated. container was refilled with fresh chicken and date was not removed and |
| 2015-06-25 |
6 |
2-301.15 where to wash - pf: observed an employee rinsing hands in 3 comp sink. must wash hands in hand sink only. |
| 2015-06-25 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. |
| 2015-02-18 |
6 |
2-301.14 when to wash - p: employees must wash hands before handling food after being in different area handling money and cleaning. cdi-explained hand washing process and when needed |
| 2015-02-18 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. |
| 2015-02-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: shrimp 55f chicken 69f items were outside of cooler at the beginning of inspection. cdi-placed inside walk in cooler |
| 2015-02-18 |
43 |
4-502.12 single-service and single-use articles, required use - p: discontinue washing and reusing plastic bags. |
| 2015-02-18 |
30 |
8-103.11 documentation of proposed variance and justification - pf: facility must apply for a variance in order to continue using the 2 comp sink for utensil washing. |
| 2015-02-18 |
47 |
4-602.13 nonfood contact surfaces - c: clean fryer baskets and strainer. |
| 2015-02-18 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c: remove tools and unusd items from kitchen. organize shelving. |
| 2015-02-18 |
54 |
4-202.18 ventilation hood systems, filters - c: clean hood. |
| 2015-02-18 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf: facility has a 2 compartment sink for dish wahsing. must have a 3 compartment sink or apply for a variance with the state. |
| 2014-10-24 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside ceiling of ice machine. clean fryer baskets. verfication needed. |
| 2014-10-24 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. |
| 2014-10-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: observed eggrolls on counter 57f, cut cooked wings 57f and raw shrinp 57f. cdi-eggrolls amd wings were placed in cooler. shrimp was co |
| 2014-10-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: rice in warmer 127-130f. cdi- reheated rice to 165f |
| 2014-10-24 |
43 |
4-502.13 single-service and single-use articles-use limitations - c: discontinue reusing single use jugs/containers. discontinue cutting jugs and using as scoops. |
| 2014-10-24 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c: remove all unnecessary(unused) equipment and remove equipment not intended for restaurant service.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace bu |
| 2014-10-24 |
31 |
3-501.15 cooling methods - pf: observed wings stacked greater than 4 inches in walk in cooler being cooled. explained that food should not be overstacked during the cooling process. cdi-split in multiple containers |
| 2014-06-26 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. observed no employee with certification. |
| 2014-06-26 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean shelving where needed and clean areas around cooking equipment. |
| 2014-06-26 |
39 |
3-304.14 wiping cloths, use limitation - c: keep all wet wipe cloths stored inside sanitizer buckets when not in use. |
| 2014-06-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: any cooked foods being kept longer than 24 hours need to be date marked. lo mein noodles in to go trays need to be dated. cdi- dated |
| 2014-06-26 |
4 |
2-401.11 eating, drinking, or using tobacco - c: observed employee drink uncovered on prep surfaces. cdi-removed |
| 2013-10-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding observed rice hot held at 114f. items must hot hold at 135f. -cdi items were reheated. c. elmore directed that they be reheated to 165f. |
| 2013-10-30 |
30 |
8-103.11 documentation of proposed variance and justification facility has a 2 compartment sink for utensil washing that is no longer allowed. the facility may need a variance and written utensil washing instructions. -cdi vanessa parker of mchd was no |
| 2013-10-30 |
8 |
observed trays stored on handsink. do not store items at or on the handsink. -cdi items were removed. |
| 2013-10-30 |
1 |
obtain ansi cerified food protection manager certification. observed no employee with certification. this will become a 2 point deduction on january 1st, 2014.2-102.12 certified food protection manager |
| 2013-10-30 |
31 |
3-501.15 cooling methods observed chicken and egg rolls to be below 135f, but to still be cooling at room temperature. once items reach below 135f, they must be actively cooled using a proper cooling method. -cdi items were placed into refrigeration to |
| 2013-10-30 |
51 |
5-501.17 toilet room receptacle, covered observed no lid for the women's room trashcan. provide a lid for the trashcan. |
| 2013-10-30 |
54 |
6-305.11 designation-dressing areas and lockers observed personal phone set on food table. do not set personal items on food prep surfaces. |
| 2013-10-30 |
37 |
3-307.11 miscellaneous sources of contamination observed open dry goods foods stored in twist-tied bags and unlabeled containers. ensure that all such items are stored in containers with lids, or in bags with resealable closures. ensure the bags or con |
| 2013-04-08 |
1 |
obtain ansi cerified food protection manager certification. observed no employee with certification. |
| 2013-04-08 |
20 |
maintain phf tcs foods for cold holding at 45f/below. observed noodles on drain board of utensil washing sink; steak strips held in flip top cooler; egg rolls sitting out on top of one door prep unit; cooked shrimp inside 2-door prep & chicken wings insid |
| 2013-04-08 |
21 |
general comment: continue to work on date marking rte tcs foods that are cooked & held under refrigeration for 24 hours or more. observed improvement on a few items that had been date marked. cdi; by instruction to have corrected by next inspection. |
| 2013-04-08 |
31 |
use proper methods to cool foods. observed large batch of chicken wings cooling in cold hold prep; steak strips cooling in flip top 2 door prep; & cooked shrimp cooling in 2-door prep with lid on. cdi; by relocating items to walk-in to rapidly cool. |
| 2013-04-08 |
4 |
store employee beverages & food so that there is no risk of contamination customer food or clean equipment. observed employee food & drink stored with customer food in 2-door reach-in flip top cooler. |
| 2013-04-08 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed cardboard being used to line equipment. observed wet towels stored under c |
| 2013-04-08 |
54 |
designated areas for employee personal items so that food; equipment; linens; & single service items are protected from contamination. observed mouse to computer stored on clean drainboard of utensil washing sink & cell phone stored on shelf next to singl |
| 2013-04-08 |
45 |
equipment used in establishments shall meet nsf/ansi standards. observed non-nsf rice cooked being used. |
| 2013-01-17 |
1 |
obtain ansi certified food protection manager certification. observed no employee with certification. |
| 2013-01-17 |
2 |
implement and follow a proper employee health policy. observed no employee health policy being followed. cdi by instruction. |
| 2013-01-17 |
4 |
store employee beverage so that there is no risk of contaminating food or clean equipment. observed employee beverage stored on food prep table while operator was cutting vegetables. |
| 2013-01-17 |
8 |
handwashing sinks shall only be used for handwashing. observed handwash sink stored with trays. cdi; operator relocated trays. |
| 2013-01-17 |
8 |
provide a handwash sign at each handwash sink used by employees. observed no handwash sign at handwash sink near register. |
| 2013-01-17 |
20 |
keep foods being held cold at 45 degrees f or lower. observed cooked chicken wing at 51 and honey chicken between 55-64 degrees in cold holding prep unit. cdi; operator relocated chicken to walk in unit. |
| 2013-01-17 |
21 |
general comment: date mark potentially hazardous foods that are ready to eat and held in the establishment for over 24 hours. observed no date marking being followed. cdi by instruction. |
| 2013-01-17 |
31 |
use proper methods to cool foods. observed large batch of cooked honey chicken and chicken wings being cooled in cold hold prep unit. cdi by relocating chicken to walk in cooler to rapidly cool product. |
| 2013-01-17 |
38 |
wear effective hair restraint when prepairing food. observed no hair restraint being worn by manager prepairing food. |
| 2013-01-17 |
39 |
wet wiping clothes shall be stored in sanitizer in-between uses. observed several wet wiping clothes stored on countertops and prep tables. |
| 2013-01-17 |
42 |
store equipment in a clean and dry location. observed several pieces of equipment stored in splash zone of 3 compartment sink. |
| 2013-01-17 |
45 |
maintain equipment in good repair. observed several plastic containers with broken edges. |
| 2013-01-17 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. observed cardboard being used to line top |
| 2013-01-17 |
45 |
equipment used in establishment shall meet ansi standards. observed non-nsf rice cooker being used. |
| 2013-01-17 |
47 |
general comment: nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed stickers not being removed from containers before being cleaned. |
| 2013-01-17 |
33 |
use proper methods to thaw food. observed pork strips sitting on drainboard of 3 comp sink and operator stated he was thawing. |
| 2012-10-25 |
2 |
2-201.11-no employee health policy in place. cdi-by instruction; handout given. |
| 2012-10-25 |
54 |
observed personal items such as mouse; keys; phone; etc. stored on prep table next to prep area. |
| 2012-10-25 |
45 |
observed non approved rice cooker in use at front area. |
| 2012-10-25 |
38 |
observed manager cooking/preparing food without hair restraint. |
| 2012-10-25 |
35 |
observed dry food containers not labeled. |
| 2012-10-25 |
26 |
7-102.11. observed chemical bottles not labeled. cdi-bottle labeled on site. |
| 2012-10-25 |
20 |
3-501.16. observed cooked chicken wings stored on counter at arrival. checked same chicken wings that were placed in reach-in cooler next to fryer at 68-73f. cdi-were placed in reach-in cooler. |
| 2012-10-25 |
4 |
observed employee bottled drinks (gatorade) stored throughout kitchen. store personal drink in a manner to prevent contamination. |
| 2012-10-25 |
1 |
2-102.12. no certified food manager present. |