| Violation Date |
Code |
Description |
| 2018-12-06 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on rolling cart at cook station. improvement on cleaning has been noted. |
| 2018-12-06 |
36 |
repeat:6-501.112 removing dead or trapped birds, insects, rodents and other pest - c. observed only dead roach presence in kitchen. facility has switched to orkin and is receiving monthly pest control. improvement has been noted on this inspection. no liv |
| 2018-12-06 |
13 |
repeat:3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed boxes of ready to eat egg rolls stored below raw beef and fish inside 3-door reach-in freezer. cdi: storage order rearranged. points not escalated due to nature of violatio |
| 2018-12-06 |
8 |
general comment:6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at kitchen handsink. cdi: paper towels provided. |
| 2018-12-06 |
6 |
general comment:2-301.14 wash hands after activities that contaminate them. -p. observed employee leave kitchen through back door then return back inside and touch single service items at cook station without washing hands. cdi: addresses with employee; |
| 2018-12-06 |
4 |
repeat:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 uncovered employee cups with coffee stored on prep table and back shelf above packaged dry goods. cdi: relocated. ensure personal drinks are stored in |
| 2018-09-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. personal drinks observed uncovered and stored on food contact surfaces inside kitchen. personal gatorade drink observed stored inside reach-in cooler above customer foo |
| 2018-09-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. shell eggs observed stored above broccoli inside walk-in cooler. cdi: storage order rearranged. 3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and ut |
| 2018-09-12 |
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. spring rolls that were cooked about an hour ago not actively cooling at 93f on car |
| 2018-09-12 |
33 |
general comment:3-501.13 use approved thawing methods. two boxes of shrimp improperly cooling on prep sink drainboard. |
| 2018-09-12 |
36 |
repeat:6-501.111 keep the premises free of insects, rodents, and other pests. live and dead roach presence in kitchen area. facility is looking to change pest control companies. according to owner last pest service was unknown. could not locate an invoice |
| 2018-09-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. grease build-up observed on sides of cooking equipment. build-up on outside and inside rims of dry good containers/bins. |
| 2018-09-12 |
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. heavy grease/food build-up on floors behind cooking equip |
| 2018-06-25 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored on prep surface not in use. |
| 2018-06-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed dead and live roach presence in kitchen especially at back dish and can wash area. according to owner, pest control company called domyownpest control comes every week for pes |
| 2018-06-25 |
21 |
repeat: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 a pan of hot and soup inside reach-in that was made on saturday without a date. cdi: by properly dating. |
| 2018-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tcs foods inside prep cooler holding above 45 deg f (see temp chart). all items inside cooler from yesterday were discarded and other items prepared today were transferred into |
| 2018-02-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee fill bottle of water at handsink. cdi by interruption and education. |
| 2018-02-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over unwashed broccoli. pic stated that the broccoli had been delivered recently. cdi by correcting storage order. |
| 2018-02-21 |
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 noodles in reach in with no date mark. cdi by dating with proper date. |
| 2018-02-21 |
45 |
4-501.11 maintain equipment in good repair. observed a reach in cooler with a damaged gasket. |
| 2018-02-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers wetstacked. |
| 2017-10-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on floor of reach in cooler. |
| 2017-10-31 |
45 |
4-501.11 maintain equipment in good repair. observed rice cooker with damaged handle. |
| 2017-10-31 |
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 several containers of lo mein noodles with no date marking. upon questioning, pic stated that the noodles are portioned in the morn |
| 2017-10-31 |
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 sesame chicken cooling at room temperature. employee stated that it had been cooling for more than two hours. cdi by volunta |
| 2017-10-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed container stored as clean with sticker residue. cdi by removal for recleaning.4-501.114 maintain sanitizer at correct concentrations when being used t |
| 2017-02-06 |
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 observed steamed shrimp in reach-in cooler made saturday without date label. observed large batch of lo mein noodles and rice in walk-in coo |
| 2017-02-06 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p better understanding of employee health policy is needed. written policy is onsite, reviewed with pic. |
| 2017-02-06 |
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 bare hand contact shredded cabbage when transferring to clean container. cdi: cabbage was volunta |
| 2017-02-06 |
11 |
< 3-101.11 food shall be safe for consumption, unadulterated and honestly presented. -p observed spring rolls in a container with green mold build-up. mold was in direct contact with food. cdi: pic voluntarily discarded spring rolls and placed container i |
| 2017-02-06 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed shredded cabbage, mushrooms, spring rolls, and multiple other items in containers with significant build-up. cdi: food was moved to clean conta |
| 2017-02-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw beef, chicken and shrimp being placed on a plate together to be cooked. final cook temperatures met requirements fo |
| 2017-02-06 |
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 noodles in walk-in cooler at 1:20 pm at a temperature of 67f. employee stated noodles were cooked this morning at 10 |
| 2017-02-06 |
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 fried chicken wings being h |
| 2017-02-06 |
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 floor tiles and ceramic tiles in the can wash in need of repair. |
| 2017-02-06 |
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 yellow substance in a sirracha bottle, unlabeled. employee stated substance was water, chicken powder, and msg. observed w |
| 2017-02-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple dead roaches around kitchen area. observed live baby roach crawling on prep table by hand sink. |
| 2017-02-06 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location. observed clean dishes being stored on the dirty end of the 3 compartment sink. clean utensils shall be stored in an area away from possible splatter contamination fr |
| 2017-02-06 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed food processor that was labeled for household use only. |
| 2017-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in bottom of reach-in freezer. cleaning is needed on movable cart near fryers. cleaning is needed on all shelving. observed dust bui |
| 2017-02-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lo mein noodles prepared this morning in the walk-in cooler at 67f. noodle |
| 2016-10-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed hand drying device in the mens restroom nonfunctional, pic provided paper towels. insure that the hand drying devices are kept in functioning condition, |
| 2016-10-25 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-asni, non-commercially listed can opener. replace with an asni certified equivalent. |
| 2016-10-25 |
33 |
3-501.13 use approved thawing methods. observed chicken and shrimp thawing in the prep sink compartments at time of inspection under no temperature controls. if facility wishes to thaw items in the prep sink, insure that cold, running water is ran over |
| 2016-10-25 |
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 walls in the kitchen area collecting food debris |
| 2016-10-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak in the can wash area. |
| 2016-08-10 |
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 soiled ceiling tiles in the cooking area. |
| 2016-08-10 |
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 observed rice cooling in a large bowl, air is not able to reach the interior produ |
| 2016-08-10 |
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 cooled inside a large bowl in the walk in cooler overnight. food product was still 80f. item had passed the 2 hours from |
| 2016-04-04 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several uncovered items in the reach in freezer and cooler. insure that items are kept covered while in storage. cdi by ehs covering items with pla |
| 2016-04-04 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-nsf can opener |
| 2016-04-04 |
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 bucket on the floor of the walk in cooler. |
| 2016-04-04 |
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 facility precooks chicken wings to 1 |
| 2016-01-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked fried chicken in a pan near the stove. chicken was at temperatures less than 135f as indictated by the chart. ehs asked employee to reheat chicken, employee instead op |
| 2016-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage mixture in a container on the prep area board, item had been left out of refrigeration. cut cabbage is a leafy green and must be kept under 45f. item was rapidly c |
| 2016-01-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thermometer with a dead battery that was unusable. ehs will verify thermometer accessibility by 1/15//16 |
| 2015-10-22 |
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 stored on the floor of the outside storage area. |
| 2015-10-22 |
14 |
4-602.11(e)(4)(b) interior of equipment such as ice machines, ice machine chutes and beverage dispensing nozzles shall be cleaned at such a frequency that precludes the build up of food debris. observed black build up on the rear part of the front bevera |
| 2015-10-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef and chicken intermingled on the same storage shelf. cdi by pic moving chicken products to the lower shelves. |
| 2015-06-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed peeler collecting food residue. cdi peeler taken to dish area. |
| 2015-06-17 |
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 2 large plastic containers of chicken wings breaded last night at 56f. cdi chicken wings were discarded, discussed proper |
| 2015-06-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried rice holding without temperature control at 87f. cdi rice was discarded. |
| 2015-06-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings in cooler at 56f. cdi chicken wings were discarded. |
| 2015-06-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle of sanitizer stored on shelf above prep table. cdi spray bottle relocated. |
| 2015-06-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken wings cooling in large plastic bus tubs. cdi chicken wings were |
| 2015-06-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf pic could not provide thin probe thermometer. verification required. |
| 2015-06-17 |
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 working containers of spices and shakers not labeled. |
| 2015-06-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout facility. |
| 2015-06-17 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler swing door in disrepair. repair/replace/remove swing door. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 cutting sur |
| 2015-06-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on cart, gaskets, handles and shelves of equipment. observed intake collecting dust in walk-in cooler. |
| 2015-06-17 |
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 holes and disrepair in frp near 3 compartment sink. 6-501.16 store mops for a |
| 2015-06-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone stored on prep shelf in kitchen. |
| 2014-12-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken over raw pork in the walk in cooler. cdi - order was changed.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp stored over ready |
| 2014-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed container of egg wash out on the prep surface at 63f. cdi - container was placed on ice.observed cooked chicken out on the counter at 109f. cdi - chicken was moved to the walk |
| 2014-12-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed several containers throughout the facility that were not labeled. |
| 2014-12-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed boxes on the floor. |
| 2014-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed multiple wet wiping cloths stored on prep surfaces. |
| 2014-12-03 |
6 |
2-301.12 cleaning procedure - p employees must properly wash hands. observed employees turn off the water with their bare hands. use a paper towel to turn off the faucet. |
| 2014-12-03 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. - observed a wooden shelf used for drying that needs to be resurfaced. 4 |
| 2014-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed heavy build up of food debris around the wok line and frier. observed dirty shelving and gaskets on the reach in cooler that need cleaning. walk i |
| 2014-12-03 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. - observed cardboard on the floor in front of the frier. observed a carpet covering a metal grate on the floor by the back door. |
| 2014-12-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee jacket hanging on a dry storage shelf.6-303.11 intensity-lighting - c - lighting by the wok line was 31 foot candles. light |
| 2014-12-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers wet stacked.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed a spoon us |
| 2014-03-10 |
54 |
6-202.11 light bulbs in dry storage areas must be shatter resistant. observed outside storage building with customer trays/cups without protective shielding on lights. |
| 2014-03-10 |
45 |
4-501.11 equipment shall be in good repair. observed split gaskets on reach-in cooler. |
| 2014-03-10 |
38 |
2-303.11 food employees may only wear a plain wedding band. observed employee wearing two bracelets. |
| 2014-03-10 |
21 |
3-501.17 potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. observed several items that meet the criteria not date marked. |
| 2014-03-10 |
20 |
3-501.16 (a)(2) all potentially hazardous cold food must be held at or below 45f. observed egg wash on prep area at 68f. cdi-egg wash was moved to cooler. |
| 2014-03-10 |
14 |
4-501.114 sanitizer must be provided at proper concentration. observed employee wash utensils but did not sanitize. no sanitizer provided. cdi sanitize solution was prepared. |
| 2014-03-10 |
13 |
3-302.11 food shall be protected from cross contamination. observed only one set of tongs used for raw beef, raw chicken and raw shrimp. |
| 2014-03-10 |
6 |
2-301.14 employees shall wash hands after handling soiled equipment or utensils. observed employees wash soiled utensils and not wash hands before preparing food.2-301.12 employees must properly wash hands. observed employee wash hands and turn water of |
| 2013-10-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationseparate equipment must be used for each type of raw animal food. observed only one set of tongs used for raw beef, raw chicken and shrimp inside the flip top cooler. additional t |
| 2013-10-02 |
1 |
2-102.12 certified food protection managerpic must be a certified food protection manager. observed no certified pic onsite. points will be deducted after 1/1/14. |
| 2013-10-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all required food products. most items are used within 24 hours with the exception of boxes of fresh egg rolls reportedly stored fo |
| 2013-10-02 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionclean the dust build up on the fan currently stored near a prep table where a bag of onions are stored. |
| 2013-10-02 |
39 |
3-304.14 wiping cloths, use limitationproperly store wiping cloths in sanitizer in between uses. observed one wiping cloth used to wipe down the cook line not in sanitizer. |
| 2013-05-15 |
54 |
light shield missing over 3 bay sink sink at the rear of the establishment. except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils |
| 2013-05-15 |
47 |
observed the bottom of the upright freezer with heavy food residue. overall good job is being done on cleanliness of non-food contact surfaces. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soi |
| 2013-05-15 |
42 |
observed wet stacking of pans. after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried. (b) may not be cloth dried. |
| 2013-05-15 |
36 |
observed live roaches on the wall behind the 2-bay sink. owner states that the pest control company applied pesticides yesterday morning and that a contract for routine extermination has been entered into. the premises shall be maintained free of insects; |
| 2013-05-15 |
31 |
observed noodles and shrimp cooler tightly in large containers at 66f and 60f respectively. cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based |
| 2013-05-15 |
21 |
observed no date marking of potentially hazardous ready to eat foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; |
| 2013-05-15 |
14 |
observed the chlorine sanitizer mixed to over 200 ppm as indicated by test strip. sanitizer re-mixed to 50 ppm. |
| 2013-05-15 |
1 |
observed no certified food protection manager on-site. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown |
| 2013-01-31 |
13 |
observed a bag of raw chicken and a bag of raw beef stored together in a bowl in the walk-in cooler. items seperated. this is a repeat violation which if it continues to occur may resuklt in administrative action. except when combined as ingredients; sep |
| 2013-01-31 |
47 |
observed the bottom shelf of the upright freezer with food residue. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2013-01-31 |
43 |
observed 1 stack of single service trays stored with food contact surface uncovered/unprotected. single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and lip-c |
| 2013-01-31 |
21 |
observed no date marking of potentially hazardous ready to eat foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; |
| 2013-01-31 |
20 |
observed a bowl of fried rice wrapped in a bag in the walk in cooler at 67f. the owner states that the rice was from last night. rice was discarded and corrected by instruction. potentially hazardous foods must be cold held at a temperature specified in |
| 2013-01-31 |
2 |
observed no employee health policy in place. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases |