| Violation Date |
Code |
Description |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement. |
| 2018-11-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous wet wiping cloths on work surfaces with no bucket of sanitizer mixed to store them in. cdi sanitizer bucket mixed for storage of wet wiping cloths. |
| 2018-11-28 |
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 |
| 2018-11-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning. |
| 2018-11-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed water to handwash turned off under sink . cdi turned water back on so that handwash is accessible. |
| 2018-08-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice sitting on counter at 118 degrees . cdi placed on time and provided paperwork for tphc. |
| 2018-08-16 |
37 |
3-304.13 linens and napkins, use limitations - c observed lines in contact with food in reach in and for greens and dumpling skins in walk in. cdi switched to wax paper. |
| 2018-08-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork over egg plant in reach in . cdi reordered storage. |
| 2018-08-16 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on reach in cooler and prep unit in need of replacement. |
| 2018-05-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lo mein cooling covered and in too great of volume per surface area. cdi |
| 2018-05-29 |
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 covered in prep unit at insufficient rate to meet cooling parameters. cdi changed cooling methods . |
| 2018-05-29 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed knives and cleaver stored between prep unit and prep table with visible food debris and cleaver stored as clean on magnetic strip with visible f |
| 2018-05-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef and eggs over lo mein in prep unit. cdi reordered storage.3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw shrimp |
| 2018-05-29 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee contact ready to eat crepe noodles with bare hands and begin to served. cdi had employee wash h |
| 2018-01-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several steaming containers with dried on food and paper debris on the food contact surfaces. items must be thoroughly cleaned during the wash/rinse/s |
| 2018-01-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages and food items on prep tables in the kitchen area. items were removed at the direction of the pic. employee food items and beverages must |
| 2018-01-31 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed raw produce stored above cleaned produce such as onions. items were rearranged such that the raw produce was moved to the bottom of the produce area shelving. |
| 2018-01-31 |
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 meat products in the upright cooler not being dated for date of preparation. all ready to eat foods must be dated for when |
| 2018-01-31 |
45 |
4-501.11 maintain equipment in good repair. observed damage to some prep table surfaces in the kitchen area. damage such as rust is being repairedwith aluminum foil. resurfacing or replacing the affected surfaces is a long term fix that should be done i |
| 2018-01-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal containers in the clean dish storage area. items must be allowed to air dry after cleaning to provide proper sanitizer contact times and to reduce moistu |
| 2018-01-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets and seals on the reach in coolers of the facility collecting food residue/debris. |
| 2018-01-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soy sauce buckets and dry goods containers stored in contact with the floor in the rear dry storage area. all food products must |
| 2017-11-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jackets stored on top of various dry good boxes and containers. |
| 2017-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans in the clean dish area. items were re-processed by dish staff. allow utensils to air dry before stacking/storing as clean. |
| 2017-11-16 |
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 several dry goods scoops stored with the scoop handle in contact with th |
| 2017-11-16 |
33 |
3-501.13 use approved thawing methods. observed large amount of frozen shrimp thawing in a prep sink. product was stacked high over the sink, with cold water running on it, but water was not hitting the majority of the product, and this product was essen |
| 2017-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried on food debris present on several stainless steel steam bun utensils. items were re-processed by dish staff. no debris may be present on items |
| 2017-11-16 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee eating from a personal plate of food while standing in the kitchen prep area. employee was instructed to leave the kitchen by the pic. employees may not eat in food storage or preparation |
| 2017-09-11 |
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 several dry good containers such as tea ingredients with scooping device |
| 2017-09-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer soiled with dried on food debris on the blade surfaces, as well as the rear of the blade. cleaned in place and sanitized by staff during |
| 2017-09-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths throughout facility stored on prep and other surfaces. facility must provide a bucket containing sanitizer solution in which to store these items between uses. |
| 2017-09-11 |
45 |
4-501.11 maintain equipment in good repair. observed some items such as a wheeled storage rack with some rust present, that has been covered by aluminum foil. also observed several prep tables with rusted surfaces such as legs that had been spray painted |
| 2017-09-11 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p observed first aid supplies stored above food contact and food prep areas near the slicer. items were removed by pic during inspection. ensure that first aid supplies are kept in an |
| 2017-09-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed non-smooth, easily cleanable ceiling tiles in the bathroom areas. items are constucted of absorbant material and are not s |
| 2017-09-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee food item containing cooked poultry stored amongst other, food service related items in the walk in cooler. ensure that empl |
| 2017-09-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on all prep reach in units with food debris accumulated, observed several pots and pans non-stacked with sticker debris present. |
| 2017-03-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a twist cap bottle of water stored on the top shelf of the prep area steam table. twist cap bottles should not be used by kitchen staff due to the contaminati |
| 2017-03-10 |
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 rinse hands off in the three compartment sink near the steam bun preparation are |
| 2017-03-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed both kitchen area handsinks lacking paper towels at time of inspection. cdi by manager provision. ensure that paper towels are kept stocked at each hands |
| 2017-03-10 |
9 |
3-201.11 use food from approved sources only. -p observed multiple instances of non-approved spices, teas, and food items. items lacked any english labelling or approval from us regulatory authority. items such as these were stated to be for personal use |
| 2017-03-10 |
11 |
3-202.15 food packaging must be in good condition, intact and protect the food inside. observed several heavily dented cans of food in the dry storage area, with dents along the seals of the product. ensure that cans are monitored for dents, and either d |
| 2017-03-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a chemical spray bottle in the prep sink area unlabelled. item was stored amongst bleach and degreaser containers. ensure that all chemical spray bottles a |
| 2017-03-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed a large seabass stored on a container of cut raw beef in the walk in cooler.. fish was stored directly in contact with the beef items. manager stated that the fish was left in th |
| 2017-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utensils such as knives and tongs stored throughout the kitchen soiled. observed the meat slicer with large amount of dried meat on the slice |
| 2017-03-10 |
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 tripe in a large, holed pot left to cool overnight in the walk in cooler. item had been left in the cooler since 10pm the pr |
| 2017-03-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot and sour soup left overnight on the steam table at 120f. observed cooked chicken stock left overnight on the grill area at 80f with the pilot light burning beneath. items |
| 2017-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed scallops, shrimp balls, and numerous small ducks stored overnight in facility. scallops and duck were left to thaw and were observed to be above 45f. facility was thawing the d |
| 2017-03-10 |
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 facility with multiple cooked/cooled foods in the walk in cooler with no date marking procedure. facility must utilize date markin |
| 2017-03-10 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. numerous amount of critical risk factor interventions and violations indicate that no person in charge at this facility is ensuring that food code rules are followed. |
| 2017-03-10 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf manager stated that the facility prepares clams on occasion, the last |
| 2017-03-10 |
27 |
3-502.11 obtain a variance for specialized processes.-pf ehs observed two containers of fish filets stored in a pickling solution, items were observed at room temperature. pic stated that the items were for an employee's personal use. food products in a |
| 2017-03-10 |
33 |
3-501.13 use approved thawing methods. observed a box of frozen scallops left out at room temperature all night to thaw. item was observed to have an exterior temperature of 56f while the interior was still frozen. utilize active thawing methods such as |
| 2017-03-10 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee possessions, food, and other items stored intermingled with food service related products throughout facility. if employees wish to store items in the f |
| 2017-03-10 |
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. physical facility damage such as damaged ceiling tiles, walls and floors exists in the |
| 2017-03-10 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed no air gap or backflow prevention between the ice bin storage area and a sewage drain system. due to sewage ba |
| 2017-03-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy grease and grime build up on all surfaces of equipment, racks, and shelving throughout facility. |
| 2017-03-10 |
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 facility observed cooling a very large amount of intestine in a vented pot. air was |
| 2017-03-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards in facility observed to be soiled and scarred. items should be replaced or resurfaced.4-502.11(a) maintain utensils in good repair. obs |
| 2017-03-10 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed employee rinsing hands in a warewashing sink and then proceed to don gloves. cdi by ehs instruction to use handsink located in the steam bun area. |
| 2017-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pots and pans wet stacked in the dish area. observed dish washer drying off pots and pans with a dish rag. cleaned and sanitized utensils, pots and pans must be allowed t |
| 2017-03-10 |
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 multiple instances of handle-less bowls and small serving containers use |
| 2017-03-10 |
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 multiple heavily soiled wiping cloths in the preparation areas, left on various equipment s |
| 2017-03-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of starch stored on the floor of the rear area, next to a drain pipe. item was stored directly on the floor. ensure that fa |
| 2017-03-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed many items and spices unlabelled in the kitchen area. all containers should be labelled with the working name of the food |
| 2017-03-10 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed soft, wooden chop sticks in the rear steam bun area that had been used. items such as these wooden chop sticks are intended for a single use and then discard, and are unable to b |
| 2016-12-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked ducks hanging near the front oven area. pic stated that items were |
| 2016-12-29 |
4 |
~ 2-401.11 eating, drinking, or using tobacco - c observed an employee eating in the grill area. ehs informed employee that eating is not allowed in the food prep areas. |
| 2016-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener and meat slicer soiled. cdi by pic instructing employee to clean items. insure that both items are cleaned after use. |
| 2016-12-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several food product containers stored on the floor of the walk in cooler. |
| 2016-12-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer at time of inspection. |
| 2016-12-29 |
41 |
no violation noted |
| 2016-12-29 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed rust/damage to the rear dumpsters. |
| 2016-12-29 |
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 floors in the rear dry storage area in need of c |
| 2016-08-16 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed food employee wearing gloves lave the kitchen, enter the walk i |
| 2016-08-16 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at bar handsink. cdi - pic given sign today to post at handsink. -0- |
| 2016-08-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed freshly preparer raw shrimp paste stored inside bus tub of raw pork. cdi - pic separated these items and instructed staff to use shelving. -1.5- |
| 2016-08-16 |
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 tightly wrapped ground meat that is cooling. cdi - wrapping loosened and s |
| 2016-08-16 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer in facility today to measure napa cabbage, lettuce and other thin foods. cdi - pic purchased thi |
| 2016-08-16 |
37 |
3-303.12 storage or display of food in contact with water or ice - c do not store food in direct contact with water or ice unless the liquid cannot enter packaging or the vegetables are uncut. observed ice over the top of raw breaded shrimp, raw beef and |
| 2016-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut napa cabbage, cut sour cabbage and roasted pork at room temperature at 61-70f. cdi - pic had food employee voluntarily discard the napa cabbage and cool sour cabbage and roa |
| 2016-08-16 |
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 linen stored under leaking roof in the office at the front. repair leak and move linen to a dry location. -0- |
| 2016-08-16 |
45 |
4-501.11 maintain equipment in good repair. observed rusty components of walk in, including the closure on the walk in freezer, the walls of the walk in cooler and the shelving inside. observed rusty shelving throughout the facility. repair or replace the |
| 2016-08-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving and on the blade and cover of cooling fans throughout the facility. -5.- repeat |
| 2016-08-16 |
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 several water stained ceiling tiles in the dining room. replace these tiles. - |
| 2016-08-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on buckets in the kitchen, counters in the kitchen and in super-concentrated bleach water. observed wiping cloths stored on the floor used for absorbing gre |
| 2016-08-04 |
37 |
3-303.12 storage or display of food in contact with water or ice - c do not store food in direct contact with water or ice unless the liquid cannot enter packaging or the vegetables are uncut. observed ice over the top of raw breaded shrimp, raw beef and |
| 2016-08-04 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed pic unable to locate signed copies of policy nor state the illnesses or symptoms. cdi - pic given printed copy of employee health policy for employees |
| 2016-08-04 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employees cleaning and then attempt to resume food service. cdi - pic instructed all employees to wash hands and when to wash them. -2- |
| 2016-08-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the vegetable peeler at the cook line, the dim sum bowls on the counter to the far left of the cook line, on the stacked metal pans identif |
| 2016-08-04 |
33 |
3-501.13 use approved thawing methods. observed frozen ducks thawing under water at 85f. cdi - pic took temperature of ducks and placed them in cooler. none of the temperatures exceeded 50f. use the walk in cooler for thawing in the summertime as the tap |
| 2016-08-04 |
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 reused containers of soy sauce and spices on the hot line without label identifying the contents. label these with the co |
| 2016-08-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roaches crawling around the hot line and on top of the service counter with stacked plates. pic states the pest control company sprayed this morning. maintain and increase pes |
| 2016-08-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on buckets in the kitchen, counters in the kitchen and in super-concentrated bleach water. cdi - place these in sanitizer between uses or in the soiled line |
| 2016-08-04 |
49 |
5-402.13 maintain sanitary sewage system.-p observed 3-comp sink drain beginning to overflow while sink draining. pic stated the food employee put too much water in the drain too fast. pic advised that if the floor drains are functioning properly, they sh |
| 2016-08-04 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed unwrapped toilet paper stored on dusty table at the hostess station. cdi - pic instructed staff to keep these wrapped until pla |
| 2016-08-04 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep grooves and growth in the grooves that cannot be cleaned effectively. resurface or replace these. 4-501.11 maintain e |
| 2016-08-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the walk in shelves, the kitchen shelves, inside cold holding equipment, dry storage shelving, in and around the sinks, on racks, the coo |
| 2016-08-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on outside dumpsters. keep doors closed. -0- |
| 2016-08-04 |
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 buildup on the carpeting in the dining room, flo |
| 2016-08-04 |
42 |
4-904.13 preset tableware - c either clean preset tableware when a customer is seated or remove the presets. observed customers come in and sit at the preset table without dishes removed or cleaned. -0- |
| 2016-04-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed sauce for duck on steam table at 125f. cdi sauce reheated to 165f. **3-501.16(a)(1) maintain tcs foods in hot holding at 135f or a |
| 2016-04-18 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee drink sitting on prep table. **2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-04-18 |
8 |
5-202.12 handwashing sinks, installation - pf observed water pressure at hand sink turned way down, water did not get hot until pressure turned back up. keep water pressure up to properly wash hands in water that reaches at least 100f. cdi- water turn |
| 2016-04-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw shrimp stored above oranges and sauces in wic. **3-302.11(a) separate raw animal foods from ready-to-eat foods. -p cdi-shrimp moved to raw meat / seafood side |
| 2016-04-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed black residue inside ice machine. tape and sticky residue left on pans after w/r/s. **4-601.11(a) equipment food contact surfaces and utensils shall be c |
| 2016-04-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed grilled onions and ginger sitting in dry storage. pic says they use them to flavor oil. cdi- instructed pic that once they |
| 2016-04-18 |
33 |
3-501.13 thawing - c observed shrimp thawing on counter (still frozen). thaw under refrigeration, cold (less than 70f) running water or as the cooking process. cdi- shrimp returned to refrigerator. |
| 2016-04-18 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed several 5 gallon buckets of food stored on floor of kitchen and wic. **3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches abov |
| 2016-04-18 |
41 |
3-304.12 in-use utensils, between-use storage - c observed cups being used to scoop sauces and dry goods. use scoop with handle. cdi- cups discarded. |
| 2016-04-18 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed glasses and pans wet stacked. **air dry completely before stacking.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed c |
| 2016-04-18 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed walls and doors grimy. hood filters greasy. ** more frequent housekeeping needed. |
| 2016-02-04 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee wipe soiled hands on soiled apron at beginning of inspection. wash hands. cdi - pic instructed handwashing. -2- |
| 2016-02-04 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed beef that was rancid in the prep line. cdi - pic voluntarily discarded beef -0- |
| 2016-02-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bean sprouts stored under prep table at 64f. cdi - pic voluntarily discarded sprouts, which were taken out of temperature control at 9am. -1.5- |
| 2016-02-04 |
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 facility freezing all cooked products daily and per pic products discarded after two weeks. cd |
| 2016-02-04 |
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 rolling rack of spices unlabeled. pic stated the rack was washed this morning and labels came off. relabel. repeat -1- |
| 2016-02-04 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed lobster tank for human consumption. on previous inspection, pic stated these are not for consumption. discontinue using tank for menu items unless approved variance obtained. repeat -2- |
| 2016-02-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counter tops in kitchen and wait station. keep these in sanitizer while not in use. -0- |
| 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. clean walk in shelving and floor of walk in cooler. -0- |
| 2016-02-04 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed dark urine stain under urinal. clean. -0- |
| 2016-02-04 |
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 several missing ceiling tiles in kitchen and one out of the grid. repair. -0- |
| 2015-10-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed rear handsink without paper towel or alternative drying method. provide hand drying at all times for this sink. -1- |
| 2015-10-23 |
27 |
3-502.11 (f) obtain a variance for specialized processes.-pf specialized processes for foods for personal use requires an approved variance when it takes place in the permitted facility. observed fish drying at room temperature by the back door on a line |
| 2015-10-23 |
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 shrimp rice noodle crepes cooling on prep table at 100f. cdi - crepes move |
| 2015-10-23 |
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 rolling cart of spices and seasonings without labels. label these with the common name of the items. -1- repeat |
| 2015-10-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed lemons stored in ice bin used for customer ice. make an ice bath outside of customer ice. |
| 2015-10-23 |
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 equipment and utensils under prep table with flour and other residue present on the outside of the stored items. clean p |
| 2015-10-23 |
52 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed crates, pallets and other retail items, such as display cases, in and around dumpster corral. remove these items. -.5- repeat |
| 2015-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food containers throughout facility with bowls down inside product that has been cleaned. keep clean food product away from soiled outsides of cont |
| 2015-10-23 |
50 |
5-402.13 maintain sanitary sewage system.-p observed standing water about a quarter inch from drain cover. handwash sink activated and the water level rose. cdi - level did not come out of the drain, but service tech cleared line during inspection to main |
| 2015-10-23 |
54 |
6-303.11 intensity-lighting - c observed low light in walk in cooler near freezer door on lower shelves. rearrange pans to see if lighting improves or install more lighting for that section. observed no light in the walk in freezer. repair. -0- |
| 2015-10-23 |
45 |
4-501.11 maintain equipment in good repair. observed broken light on walk in freezer. pic stated repair will be made today by the repairman who broken it while fixing the gasket on the walk in freezer.-1- |
| 2015-08-11 |
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 observed cooked shrimp rolls and shrimp balls cooling in deep pan in prep cooler. c |
| 2015-08-11 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed mussels in prep cooler without shellstock tag. cdi - pic pla |
| 2015-08-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed baking pans with debris present and cutting board with debris. cdi - items were cleaned. |
| 2015-08-11 |
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 bowl of cooked shrimp ball cooked near 11 am at 76f. cdi - pic voluntarily discarded item. |
| 2015-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shrimp and raw shrimp balls above 45f. cdi - items were moved to walk in cooler to cool. |
| 2015-08-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed small to-go container of duck that will be used in soup without date marking. item was prepared on 08/10/2015. cdi - item was date |
| 2015-08-11 |
35 |
3-302.12 food storage containers identified with common name of food - c observed small to-go containers with cooked food in them without label. food will be used as soup stock. label. |
| 2015-08-11 |
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 pitted vent covers on kitchen and restrooms. replace or resurface.6-502.12 flo |
| 2015-08-11 |
45 |
4-501.11 maintain equipment in good repair. observed splitting gaskets leading into freezer, splitting gasket on prep cooler. repair. |
| 2015-08-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on fans and exhaust fans. clean. observed dust buildup on shelving and grease buildup on shelving in cooking area. clean. refrain from |
| 2015-08-11 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed household items behind dumpsters. clean. |
| 2015-08-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dusty fan in kitchen blowing on food prep surfaces and exposed food. |
| 2015-08-11 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dusty intake and exhaust air ducts behind wall fans. clean. |
| 2015-04-15 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic , roanna so advised that she is currently taking the online course for certified food protection manager, but has not taken the exam yet. cdi- pic was advised that exam |
| 2015-04-15 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. uncovered raw meats and vegetables at both prep coolers with bowls of cooked or uncooked vegetables nested down in them. bowls being removed and placed on co |
| 2015-04-15 |
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. one container of sticky rice in walk in cooler not labeled. pic advised that container was prepared on 4/14/15, and should have been labele |
| 2015-04-15 |
33 |
3-501.13 use approved thawing methods. 3-501.12 potentially hazardous food (time/temperature control for safety food), slacking - c. pan of raw chicken being thawed on roller cart near the back kitchen door. skewered ducks hanging during slacking process |
| 2015-04-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. more than five containers of oil , dry seasonings, and mixes in use and stored throughout facility not labeled. cdi- verbal correc |
| 2015-04-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one female employee with no hair restraint on while preparing foods. cdi- employee put on hat. |
| 2015-04-15 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. employee observed wiping around her mouth with the back of an her hand, then put on glove to continue food preparation. cdi- employee and pic advised of required handwashing; employee washed |
| 2015-04-15 |
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. tongs stored on handles of lower oven doors, exposed to possible contamination w |
| 2015-04-15 |
45 |
4-501.11 maintain equipment in good repair. 4-502.11(a) maintain utensils in good repair. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. torn gaskets in prep cooler across from steaming station, two |
| 2015-04-15 |
52 |
5-501.17 provide a covered waste bin in female restrooms. no covered waste bin in women's restroom. cdi- verbal correction to provide. |
| 2015-04-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |
| 2015-04-15 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. two large containers of chlorine sanitizer with wiping cloths in them stored on the floor. cdi- storage corrected. |
| 2014-11-03 |
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: observed employee handle cooked duck with bare hands. cdi- discard. |
| 2014-11-03 |
8 |
.6-301.11 provide soap for handwashing at each handsink. -pf: observed no soap at one kitchen handsink. cdi- soap supplied. |
| 2014-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed cut cabbage and sprouts sitting out at room temperature. cdi- pic voluntarily discarded. observed |
| 2014-11-03 |
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 prepared foods in freezer with no date marking. frozen foods that are tcs shall be date as well as fresh foods. |
| 2014-11-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : observed one bottle of sanitizer unlabeled. cdi- labeled. |
| 2014-11-03 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf: compartments of sinks shall be large enough to accomodate the largest equipment and utensils. observed equipment too large for sink compartments or dish machine. cdi- direction to cease usin |
| 2014-11-03 |
47 |
.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed surfaces throughout kitchen in need of cleaning. |
| 2014-11-03 |
54 |
.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee foods, candy, supplements, keys, stored on shelves over soups, and on drainboards of 3-comp sink. |
| 2014-11-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large pot of cooked chicken feet at fryer.3-306.11 food display-preventing contamination by consumers - p: observed chili sauce i |
| 2014-08-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed dead german cockroaches around prep sink and ice machine. live roaches seen at 3-comp sink and handsink nearby. |
| 2014-08-14 |
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 employee plating food for immediate service with bare hands. cdi- discard plate of food, discussion, direc |
| 2014-08-14 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf: observed retained tags for manila clams not marked with date when la |
| 2014-08-14 |
33 |
3-501.13 use approved thawing methods. observed whole ducks thawing in sink 58 f in parts. |
| 2014-08-14 |
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 large pots, colanders stored on floor. provide adequate shelving for storage off floor. |
| 2014-08-14 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found all food items in small flip top prep cooler at wok 47 f. found sprouts 53 f under no refrigeration. garlic oil mix 65 f in flip top cooler. cdi- discard all cooked tcs foods, mo |
| 2014-08-14 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed dish machine operating with hot water 105 f maximum. cdi- checked hot water heater, error light flashing indicating gas valve malfunction. cdi- technician called for. |
| 2014-08-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed exteriors of buckets, equipment in need of cleaning. sticky. observed shelves in walk-in cooler in need of cleaning. |
| 2014-08-14 |
45 |
.4-501.11 maintain equipment in good repair. observed prep cooler at wok holding food above 45 f. cdi- owner went to purchase new unit since there is a history of failure of this unit to hold food to required temperatures. |
| 2014-08-14 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf: found water turned off at one handsink. cdi- water, hot and cold, turned on at handsink. |
| 2014-08-14 |
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 build-up,debris, and dead german roaches on flo |
| 2014-04-02 |
12 |
3-203.12 shellstock, maintaining identification - pf: the date the last shellstock (clams) are consumed shall be written on the retained tag. cdi- system inplemented while on site. |
| 2014-04-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: utensils and equipment shall be clean to sight and touch. observed duck hooks with debris and soil attached stored on wall hanger. cdi- moved to cleaning process. |
| 2014-04-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods shall be kept cold at 45 f or below. found cabbage, lettuce, bok choy, stored at room temperature on prep table shelf. cdi- |
| 2014-04-02 |
26 |
7-102.11 common name-working containers - pf: label all containers of toxic materials with contents. observed chemical bottles unclearly marked as to contents. cdi- marked as to contents. |
| 2014-04-02 |
34 |
4-302.12 food temperature measuring devices - pf: obtain a thin-probe thermometer that can measure temperatures of small masses or thin foods, such as clams or chicken feet. observed no appropriate thermometer. |
| 2014-04-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not store food on the floors. observed boxes of food on floor of cooler. buckets of ribs and chicken feet on floor of freezer.3-303.12 storage or display of food in contact with wate |
| 2014-04-02 |
38 |
2-303.11 prohibition-jewelry - c: employees shall not wear rings on fingers other than a plain wedding band. observed food employee with unapproved ring.2-302.11 maintenance-fingernails - pf: employees shall not work with food while wearing fingernail pol |
| 2014-04-02 |
39 |
3-304.14 wiping cloths, use limitation - c: cloths for wiping prep tables and cutting boards shall stored in a sanitizer between uses. observed damp cloths on surfaces in kitchen. |
| 2014-04-02 |
41 |
3-304.12 in-use utensils, between-use storage - c: do not store utensils or equipment in crevices between equipment. observed knife stored between prep table and flip top cooler crevice. |
| 2014-04-02 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: repair deteriorating end of partition wall near back door. |
| 2014-04-02 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: establish a designated area for employee storage of food. area should be labeled employee food only and separated from retail food. observed lobster for employee stored w |
| 2014-01-16 |
12 |
3-203.12 shellstock, maintaining identification - pf: retained shellfish tags shall be in chronological order and each tag dated with date contents of bag were consumed. |
| 2014-01-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: separate raw foods from ready-to-eat foods so accidental contamination cannot occur. found salted whole fish done in house hanging over cooling turnip cake. cdi- cake moved |
| 2014-01-16 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection from an accredited program. observed pic with no accredited training. |
| 2014-01-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found one item, shelled eggs at 55 f. cdi- voluntarily discarded. |
| 2014-01-16 |
31 |
3-501.15 cooling methods - pf: cool foods by approved methods to acheive time / temperature parameters. found turnip cake and ducks at room temperature 100 f and 113 f. cdi- moved to cooler. |
| 2014-01-16 |
34 |
4-302.12 food temperature measuring devices - pf: obtain a thin-probe thermometer for taking temperatures of thin foods. |
| 2014-01-16 |
41 |
3-304.12 in-use utensils, between-use storage - c: store rice spoons in water of 135 f or above or store dry on a clean dry surface. observed in water at room temperature. |
| 2014-01-16 |
47 |
4-602.13 nonfood contact surfaces - c: keep surfaces clean in kitchen. found hood vents, hood lights, other equipment in kitchen with greasy buildup. |
| 2014-01-16 |
33 |
3-501.13 thawing - c: during thawing of tcs foods, do not allow temperature of food to reach above 45 f. found shrimp in sink 62 f. |
| 2013-11-14 |
53 |
.observed damaged floor tiles in kitchen |
| 2013-11-14 |
41 |
3-304.12 in-use utensils, between-use storage - c: observed handles of scoops with handles down in flour and rice. |
| 2013-11-14 |
38 |
2-303.11 prohibition-jewelry - c: except for a plain wedding band, rings may not be worn on fingers when working with food. observed employee with unapproved ring. |
| 2013-11-14 |
34 |
4-302.12 food temperature measuring devices - pf: obtain a thermometer with a thin probe so temperatures of thin foods can be obtained. |
| 2013-11-14 |
26 |
7-102.11 common name-working containers - pf: properly label botlles of toxic chemicals. found unlabeled bottle with unidentified liquid. cdi-discard. |
| 2013-11-14 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an approved program. observed pic with no training. |
| 2013-10-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods shall be kept cold at 45 f or below. observed many items in prep cooler above 45 f. observed cut greens, sprouts at room tem |
| 2013-10-21 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an approved program. observed pic has no accredited training. |
| 2013-10-21 |
2 |
2-103.11 (m) person in charge-duties - pf: the person-in-charge shall ensure employees are informed of their responsibilities of reporting certain aspects of their health. |
| 2013-10-21 |
6 |
2-301.15 where to wash - pf: prep sinks shall not be used to wash hands. observed employee washing hands in prep sink. cdi- instruction and moved to handsink to wash hands. |
| 2013-10-21 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: handsinks shall be accessible for use at all times. observed rear handsink with wrap roll on sink. cdi- sink made accessible. |
| 2013-10-21 |
21 |
. 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark potentially hazardous foods with date of preparation. observed eggrolls, stuffed lotus leaves, cooked duck, cooked chicken not mark |
| 2013-10-21 |
53 |
better cleaning of floors walls and ceilings needed. dust buildup noted on ceiling. pay attention to floors under equipment. deep cleaning needed in these areas. |
| 2013-10-21 |
31 |
3-501.15 cooling methods - pf: cool foods by approved methods. found several tubs of meat cooling at room temperature below 135 f. cdi- moved to cooler. found same meats in cooler tightly covered. cdi- vented. |
| 2013-10-21 |
35 |
3-302.12 food storage containers identified with common name of food - c: label all containers on cook cart. |
| 2013-10-21 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not store food on the floor. found tub of garlic on floor of kitchen. |
| 2013-10-21 |
47 |
4-602.13 nonfood contact surfaces - c: surfaces in the facility shall be clean to sight and touch. observed better and more frequent cleaning needed in facility. |
| 2013-10-21 |
26 |
7-102.11 common name-working containers - pf: clearly label all bottles and containers of toxic materials. found unknown liquid in unlabeled bottle. discarded. found sanitizer bottle unlabeled. cdi- labeled. |
| 2013-08-15 |
4 |
2-401.11 eating, drinking, or using tobacco: employees shall eat and drink in designated areas. beverages must be covered and drinking from a straw at worki stations is permitted if beverage is handled so as to prevent contamination. observed employee cof |
| 2013-08-15 |
13 |
3-304.15 (a) gloves, use limitation: when used, single-use gloves shall be used for one task only. observed employee washing gloved hands. cdi- instruction. |
| 2013-08-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep potentially hazardous foods cold at 45 f or below. observed sprouts and cut greens sitting out at room temperature. cdi- moved to ref |
| 2013-08-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: properly date mark ready-to-eat potentially hazardous foods. foods held at 41 f or below may be held a total of seven days. foods held 42-45 f shall |
| 2013-08-15 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager. observed acting pic to not have accredited training. |
| 2013-08-15 |
39 |
3-304.14 wiping cloths, use limitation: cloths used for wiping counters and spills shall be held in a sanitizer in between uses. observed damp cloths on surfaces of kitchen. |
| 2013-08-15 |
41 |
3-304.12 in-use utensils, between-use storage: do not store ice scoop with handle down in ice. |
| 2013-08-15 |
53 |
.better cleaning of equipment surfaces, floors, walls needed. |
| 2013-08-15 |
35 |
3-302.12 food storage containers identified with common name of food: label containers of spices, herbs, etc on cooking cart. |
| 2013-07-31 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager. observed pic with no certified training. |
| 2013-07-31 |
6 |
2-301.14 when to wash: employees must wash hands before beginning work. inspector arrived at opening and walked in with staff. no staff person washed hands before beginning work. cdi- direction. |
| 2013-07-31 |
8 |
5-205.11 using a handwashing sink-operation and maintenance: handsinks shall be maintained accessible for use at all times. observed items stored on sink preventing use upon entry. cdi- items removed. |
| 2013-07-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: maintain cold foods at 45 f or below. found prep cooler containing shellstock, raw proteins holding foods at 47-54 f. staff stated unit wa |
| 2013-07-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: properly date mark potentially hazardous foods after cooking. observed many cooked proteins not date marked. foods that are prepared and then frozen |
| 2013-07-31 |
37 |
3-304.11 do not store food in contact with undrained ice. observed live manila clams immersed in undrained ice and water in walk-in cooler and prep cooler.3-305.11 food storage-preventing contamination from the premises: do not store food on the floor. ob |
| 2013-07-31 |
50 |
dispose of wastewater properly. observed drain under 3- comp sink clogged. |
| 2013-07-31 |
53 |
keep floors, walls, equipment, etc clean. facility is in need of deep cleaning of shelves under tables, floors, exteriors of equipment. |
| 2013-07-31 |
35 |
3-302.12 food storage containers identified with common name of food: label containers of food on cooking cart. . |
| 2013-04-09 |
13 |
observed dumplings containing cooked shrimp on shelf under raw ground pork. cdi |
| 2013-04-09 |
20 |
keep foods cold at 45 f or below. observed tofu on sink drainboard 57 f. cut fish in bowl on table 48 f. cdi- moved to refrigeration. |
| 2013-04-09 |
21 |
properly date mark ready-to-eat foods that are potentially hazardous with date of preparation or when packages are opened. observed no date marking in facility. cooked duck; cooked chicken feet; other cooked items in coolers not marked. cdi- date marking |
| 2013-04-09 |
35 |
do not remove shellstock from original container. observed clams in coooler not in original container. |
| 2013-04-09 |
37 |
unpackaged food may not be stored in direct contact with undrained ice. observed live clams in original bag immersed in undrained ice water in a portable cooler. |
| 2013-04-09 |
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 |
| 2013-04-09 |
39 |
cloths used for wiping spills and cleaning surfaces shall be stored between uses in a container of approved sanitizer. obserevd wet cloths on surfaces. |
| 2013-04-09 |
42 |
allow cups to air dry before stacking as clean. |
| 2013-04-09 |
54 |
lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. observed keys and other personal possessions on shelves with clean utensils. |
| 2013-04-09 |
37 |
do not store food on floor. observed large pot of pork on floor of cooler. |
| 2013-03-19 |
2 |
the person in charge shall inform employees of their responsibilites as to their health and reporting. observed no health policy in place. |
| 2013-03-19 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. a handwashing sink may not be used for purposes other than handwashing. observed handwash sink used for storage of plastic wrap. cdi moved |
| 2013-03-19 |
8 |
all handwashing sinks to be supplied with hand drying means. observed automatic towel dispenser with battery dead. cdi- changed out. |
| 2013-03-19 |
14 |
keep ice bins clean. observed pink mold build-up on interior of bin. |
| 2013-03-19 |
18 |
cooked foods shall be cooled from 135 f to 70 f within two hours. observed large wok bowl of chicken and pork bones on stove 98 f from overnight. cdi- discarded. |
| 2013-03-19 |
21 |
properly date mark ready-to-eat foods that are potentially hazardous with date of preparation or when packages are opened. observed no date marking in facility. cooked duck; cooked chicken feet; other cooked items in coolers not marked. |
| 2013-03-19 |
12 |
shellstock shall have a legible tag accompanying product until container is emptied; and the tag shall be kept in the facility for 90 days. observed cooler of clams in ice in walk-in cooler. no tag for quantity. observed many previous tags; and invoice fo |
| 2013-03-19 |
31 |
cool foods by approved methods. observed large bowl of chicken soup that had not been cooled overnight. allowed to stand in kitchen overnight after initial heating. |
| 2013-03-19 |
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 |
| 2013-03-19 |
35 |
do not remove shellstock from original container. observed clams in coooler not in original container. |
| 2013-03-19 |
39 |
cloths used for wiping spills and cleaning surfaces shall be stored between uses in a container of approved sanitizer. obserevd many wet cloths on surfaces. |
| 2013-03-19 |
47 |
observed container surfaces throughout facility with build-up; splatter; etc. better cleaning throughout facility needed. |
| 2013-03-19 |
26 |
all working containers of chemicals shall be clearly marked as to contents. observed unlabeled chemical bottles. cdi |
| 2012-10-17 |
13 |
observed raw pork over cooked eggrolls in cooler. observed raw animal foods over garlic oil mix in cooler. cdi items rearranged in coolers.observed packaged food in contact with exposed food in compartments of flip top cooler. cdi-moved. |
| 2012-10-17 |
18 |
found cooked breaded chicken; cooked rice 47 f and 66 f in walkin cooler from previous day. cdi-voluntarily discarded. |
| 2012-10-17 |
21 |
observed no date marking practice. cdi-discussion and handout in chinese. |
| 2012-10-17 |
31 |
found multiple raw meats above 45 f that had been at prep area; tightly covered in walk-in cooler. cdi- vented / uncovered. |
| 2012-10-17 |
35 |
observed some containers of food unlabeled. |
| 2012-10-17 |
47 |
observed door gaskets of refrigeration units with food debris; interiors of refrigeration units in need of more frequent cleaning; exteriors of equipment throughout facility in need of more frequent cleaning. |
| 2012-10-17 |
51 |
handwashing sinks in need of more frequent cleaning. |
| 2012-10-17 |
53 |
floors in need of more frequent cleaning. |
| 2012-10-17 |
8 |
observed handwash sink used for storage of plastic wrap. cdi moved. |
| 2012-10-17 |
41 |
observed several scoops with handle down in food. |
| 2012-10-17 |
2 |
no health policy. cdi left forms. |