| Violation Date |
Code |
Description |
| 2018-11-08 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c; 6-501.12 cleaning, frequency and restrictions - c; 6-201.11 floors, walls and ceilings-cleanability - c; 6-501.114 maintaining premises, unnecessary items and litter - cobserv |
| 2018-11-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved raw chicken sitting at prep table at 57f. observed cooked broccoli at prep table at 67f. maintain tcs foods in cold holding at |
| 2018-11-08 |
26 |
7-102.11 common name-working containers - pfcomment: observed bleach sanitizer at prep table unlabeled. label working containers of toxic materials such as cleaners and sanitizers. cdi. the pic labeled the bottle bleach sanitizer. |
| 2018-11-08 |
33 |
3-501.13 thawing - cobserved egg rolls cooling at prep sink at room temperature. the egg rolls were still frozen. instructed the pic to thaw the egg rolls in the walk in cooler or prep unit. use approved thawing methods. cdi. the pic placed the egg rolls |
| 2018-11-08 |
35 |
3-302.12 food storage containers identified with common name of food - cobserved vinegar squeeze bottle, chicken wing spice, hot oil (chili pepper sauce) unlabeled. observed msg labeled incorrectly as chicken powder. label all working containers of food ( |
| 2018-11-08 |
37 |
3-305.11 food storage-preventing contamination from the premises - ccomment: observed packages of dry food stored closed to the floor, below 6 inches in the dry storage room. store food in a clean, dry location, not exposed to contamination. keep at leas |
| 2018-11-08 |
31 |
3-501.15 cooling methods - pfobserved fried chicken cooling in the walk in cooler tightly covered at 51f. thirty minutes later, the chicken was at 50f. the chicken was made at 1:00pm. cdi. as there was still time to save the product, the pic immediately p |
| 2018-11-08 |
45 |
4-502.11 (a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices - cat the time of the inspection, the thin tip digital thermometer provided would not turn on. instructed the pic to replace the batteries in the ther |
| 2018-11-08 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - ccomment: observed grease buildup on light bulb covers above the fryers/grill. keep the equipment clean to avoid build up of dust, food residue or debris. clea |
| 2018-11-08 |
52 |
5-501.115 maintaining refuse areas and enclosures - c5-501.113 covering receptacles - cobserved loose trash in the dumpster area. this is a shared dumpster. the loose trash was from a facility located in the same shopping center. observed dumpster lids op |
| 2018-11-08 |
42 |
4-901.11 equipment and utensils, air-drying required - ccomment: observed lexan pans clean but stacked wet. air dry equipment and utensils after cleaning and sanitizing. |
| 2018-07-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed significant build-up in ice machine; basin and parts where ice is made. make sure to increase cleaning frequency. repeat.4-601.11(a) equipment fo |
| 2018-07-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfdid not observe a certified food protection manager present during the inspection. make sure to have one |
| 2018-07-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee open beverage (fanta grape) being stored in walk in cooler above food ingredients. observed employee open water beverage being stored over single serv |
| 2018-07-17 |
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 food employee handling large quantity of cabbage without any gloves on; product was to be stored in walk i |
| 2018-07-17 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed snow peas and zucchini being stored above rte onions and cabbage mix. cdi items were relocated.3-304.11 food shall only contact surfaces of properly cleaned and sanitized |
| 2018-07-17 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedspices and containers containing oils and aqueous solutions not labeled. make sure to label all working containers. repeat. |
| 2018-07-17 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed food establishment using a household cooler to hold phf foods. make sure to have approved equipment. repeatpoints not incre |
| 2018-07-17 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed food establishment using single service for dispensing of non-tcs foods. make sure to use approved utensils. |
| 2018-07-17 |
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 sides of equipment, reach in units, shelving etc. make sure to increase cleaning frequency. repeat |
| 2018-07-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors open a |
| 2018-07-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents s |
| 2018-07-17 |
42 |
4-802.11 specifications-laundering frequency - (d) wet wiping cloths shall be laundered daily. food employee stated that wiping cloths are only washed once per week. make sure wiping cloths are laundered daily. |
| 2018-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p at time of inspection observed eggs, noodles and cream cheese cold holding above 45 degrees. cdi eggs and noodles discarded. cream cheese is in process for crab rangoons. explained to pi |
| 2018-04-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage being stored on food preparation surface. make sure to have a designated area so contamination of food, equipment and single service will not |
| 2018-04-06 |
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. -p2-301.15 only wash hands in handwashing sink. -pf2-301.14 wash hands after activities that contami |
| 2018-04-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved steak being stored below raw chicken. cdi product was rearranged with the steak above the chicken. did not observe any contamination product was covered. provided storage chart. |
| 2018-04-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed debris inside of ice machine basin. make sure to increase cleaning frequency. cdi reviewed with pic how to clean ice machine properly and how ofte |
| 2018-04-06 |
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/pfobserved chicken wings, chicken and e |
| 2018-04-06 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed food establishment using a household cooler to hold phf foods. make sure to have approved equipment. repeat points not incr |
| 2018-04-06 |
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 spices and containers containing oils and aqueous solutions not labeled. make sure to label all working containers. |
| 2018-04-06 |
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 sides of equipment, reach in units, shelving etc. make sure to increase cleaning frequency. repeat |
| 2018-04-06 |
52 |
5-501.111 keep storage areas and bins for waste in good repair.observed waste receptacles starting to corrode out the bottom. make sure to keep in good repair. repeat points backed down due to shared establishment. *shared establishment. |
| 2018-04-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed gaps in tiles above walk in cooler exposing upper part of building. make sure to keep smooth and easily cleanable. observed |
| 2018-04-06 |
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 food establishment cooking large quantity of chicken at a time; 5 sheet pa |
| 2018-01-04 |
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. -pobserved noodles and shrimp cooling in teh walk in cooler. start and start temperature taken and the shrimp were cooling 1f in 25 min |
| 2018-01-04 |
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 observed chicken bites, egg rolls, e |
| 2018-01-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed shrimp, chicken, and noodles in tall containers with lids and plastic wrap |
| 2018-01-04 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thermometer that was not thin probed being use and also a dial temperature read. pic stated they would order a new thermom |
| 2018-01-04 |
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 ice machine and ice chest with scoops with the handle in the ice. observ |
| 2018-01-04 |
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 food in the freezer being stored in to go bags with the food in |
| 2018-01-04 |
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 on the ladder today- dry these on a clean surface. |
| 2018-01-04 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak in the 3 compartment sink. thank you for fixing leak at prep sink and wok tap. |
| 2018-01-04 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed waste bin with hole in the unit. thank you for keeping doors closed. |
| 2018-01-04 |
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 food and oil splatter on walls and vents dusty a |
| 2018-01-04 |
54 |
6-303.11 intensity-lighting - c observed one light out in the dry storage area- thank you for repairing the kitchen light.6-501.110 using dressing rooms and lockers - c observed an employee's phone on prep table. |
| 2018-01-04 |
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 build up on shelving, in reach in unit, and sides of equipment |
| 2017-10-04 |
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. -p3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24 |
| 2017-10-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified manager onsite today during the beginning of the inspection. |
| 2017-10-04 |
4 |
2-401.11 eating, drinking, or using tobacco - cobserved open employee food stored on a table that had restaurant food as well- employeefood moved cdi. |
| 2017-10-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -praw egg stored over noodles and raw egg stored over small corn- cdi eggs in cooler moved to the bottom shelf and the egg in the corn was discarded due to #20. |
| 2017-10-04 |
14 |
4-703.11 hot water and chemical-methods - pemployee washed and rinsed a bowl at the 3 comp sink and put into use again without santiizing- cdi employee stopped and shown the 3 step wash, rinse, and then santiize process during inspection with that bowl. |
| 2017-10-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pchicken, oil and garlic, and raw egg were holding at >45f today- cdi all discarded during inspection. |
| 2017-10-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfnoodles were cooling in a deep portion tightly covered inside of a plastic container |
| 2017-10-04 |
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.pic is using 80f water to rinse off the cooking spatula- recommend keeping this wa |
| 2017-10-04 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.build up on clean air dry rack. |
| 2017-10-04 |
49 |
5-205.15 maintain a plumbing system in good repair.prep sink is leaking- repair. |
| 2017-10-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed lids to dumpster open today.holes in dumpster5-501.111 keep storage areas and bins for waste in good repair. |
| 2017-10-04 |
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.build up on kitchen entrance door. |
| 2017-10-04 |
54 |
6-303.11 intensity-lighting - cobserved two lights in the kitchen not working- repair. |
| 2017-10-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed pests in the facility today. |
| 2017-07-11 |
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. -pobserved 2 tubs of chicken that had been cooling overngiht and still had not fallen to 45f or less- both tubs discarded during inspect |
| 2017-07-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build up inside of the ice machine today.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved d |
| 2017-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cooked broccoli stored at room temperature today- discarded to correct.if pre-cooking broccoli, it must be held cold or hot afterwards at safe temperatures, even if it is to be r |
| 2017-07-11 |
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. -pfobserved chicken cooling in a deep portion inside of the plastic bus tub that was ti |
| 2017-07-11 |
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 scoops with no handles stored in dry goods today. |
| 2017-07-11 |
52 |
5-501.111 area, enclosures and receptacles, good repair - cobserved corroded holes in the dumpster today. |
| 2017-04-05 |
54 |
observed lights not working in the dry goods area and in the freezer today.6-303.11 intensity-lighting - c |
| 2017-04-05 |
52 |
observed a broken top lid to the garbage container and a hole in the container- replace.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.111 keep storage areas and bins for waste in good repair. |
| 2017-04-05 |
45 |
\observed a veggie peeler that had a missing handle and was very hard to clean- discarded during inspection.observed a wire handle being used on othe rice pot lid.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can |
| 2017-04-05 |
42 |
in discussion with pic it was found that linen is laundered in house in the designated container. it is then rinsed, and then taken outside to airdry. clean linen may not be stored outside for any reason.4-903.11 (a), (b) and (d) equipment, utensils, li |
| 2017-04-05 |
14 |
observed knives and veggies peeler stored as clean with dry food debris still on them- sent to be rewashed to correct today.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved chlorine sanitizer at >200 |
| 2017-01-10 |
11 |
observed an adulterated pumpkin in the walk in cooler over restaurant foods.discarded during inspection.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. |
| 2017-01-10 |
13 |
observed a container of raw egg shells stored over water chesnuts- eggs discarded and thier container was put into the 3 comp. sink.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-01-10 |
20 |
observed shrimp, chicken, black beans, eggrolls, and beef stored out of refrigeration upon arrival. chicken and egg rolls reheated. shrimp cooled down and black beans were discarded to correct.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or |
| 2017-01-10 |
26 |
observed no label on the container of hood cleaner- labeled during inspection.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2017-01-10 |
14 |
a observed the grinder, knives and a peeler stored as clean with food debris on them- all sent to the 3 comp. sink to be washed before use.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2017-01-10 |
47 |
observed build up on seasoning shaker, inside reach in cooler, counters out front and prep sink.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-01-10 |
51 |
observed build up on the sink and bathroom floors today.6-501.18 maintain handwashing sinks, toilets and urinals clean.observed no covered trash can in the women's bathroom.5-501.17 provide a covered waste bin in female restrooms. |
| 2017-01-10 |
53 |
observed absorbant ceiling tiles in restroom.6-201.16 wall and ceiling coverings and coatings - c |
| 2017-01-10 |
45 |
. observed a pitted rice container today- replace. use the other rice pot until this one can be replaced.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow acces |
| 2016-10-14 |
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 washing wok with scrubber without washing hands b |
| 2016-10-14 |
14 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed soiled blue disposable gloves stored on clean wiping cloths for reuse. cdi - pic voluntarily discarded these. -0- |
| 2016-10-14 |
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 spice containers with the original label present. make sure these are cleaned and sanitized and then relabeled for |
| 2016-10-14 |
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 wet wiping cloth on the wok stove with debris and dry wiping cloth on the prep table with s |
| 2016-10-14 |
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 spoons with handles down in the spices and tongs stored on the soiled w |
| 2016-10-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed ready-to-eat shrimp between raw beef and chicken in flip top setup. cdi - pic switched storage order of shrimp and mushrooms. 3-304.11 food shall only contact surfaces of properly |
| 2016-10-14 |
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 handles of woks, rice cookers, walk ins and walk in shelving. clean all these. -.5- |
| 2016-10-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on dumpsters. keep doors closed. -.5- |
| 2016-10-14 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c observed absorbent ceiling tiles in the bathrooms and over the front hot line that area water damaged. replace these with nonabsorbent ceiling tiles. -0- |
| 2016-10-14 |
45 |
4-501.11 (a) maintain equipment in good repair. observed missing cooling curtains in both walk ins with makeshift plastic screens in place made of white plastic. repair and install cooling curtains. 4-101.11 (a) characteristics-materials for construction |
| 2016-08-09 |
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 light switches and plates, bathro |
| 2016-08-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the dumpster doors open. keep doors closed. -0- |
| 2016-08-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving, wok stove, walk in handles and prep handles with buildup present. clean all these. -0- |
| 2016-08-09 |
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 items in the buffet that ex |
| 2016-08-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot and sour soup, egg drop soup and wonton soup at 130f at front counter hot holding unit. cdi - pic voluntarily discarded and adjusted the temperature on the unit for suffici |
| 2016-08-09 |
6 |
2-301.12 (a)(5) follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed food employee drying hands with a wiping cloth. cdi - pic instructed hands rewashed |
| 2016-04-13 |
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 egg rolls and sweet and sour chicken held for more than 24 hours without date marking. these items were located in the walk |
| 2016-04-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles on the ceiling of both restrooms. install cleanable tiles. repeat -1-6-501.12 floors, walls, ceilings inclu |
| 2016-04-13 |
49 |
5-203.14 (b) backflow prevention device, when required - p observed bell housing cracked at the rear hose bib and no backflow on sink operator is using to fill the steam table through a direct connection. cdi - order placed for replacement part for bell h |
| 2016-04-13 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c observed gunky caoulking around both handsinks and toilets in the restrooms. replace with smooth caulking to facilitate effective cleaning. -2- repeat |
| 2016-02-16 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c observed caulking not properly sealing the gaps at the handsinks, baseboards and handsinks in both restrooms. install smooth caulking after removing old caulking. observed baseboard at walk in |
| 2016-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris under walk in freezer shelving and under equipment. clean. repeat -1- |
| 2016-02-16 |
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 unlabeled cooked chicken in walk in. cdi - pic voluntarily discarded chicken and reminded to date mark if food is prepared and held |
| 2016-02-16 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed dark buildup in sealant of bathroom fixtures. clean. repeat -.5- |
| 2016-02-16 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed dry orange peels used as an ingredient in orange chicken under prep table without protective wrapping. cdi - pic wrapped new batch and placed vent holes in to |
| 2016-02-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles over hot bar and in both restrooms. replace these with tiles that are cleanable. repeat -1- |
| 2016-02-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. keep closed -0- |
| 2016-02-16 |
54 |
6-303.11 intensity-lighting - c observed four overhead lights out in the dining room area and the hallway leading to the restrooms. repair these lights. -0- |
| 2015-10-15 |
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 household raid used for pest control, stating for residential use on label. use commercial product |
| 2015-10-15 |
34 |
4-502.11 (c ) maintain air thermometers in good repair and accurate. observed thermometer with last digit missing, not showing the digit in the ones place. replace. -0- |
| 2015-10-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in kitchen near 3-comp sink. have regularly scheduled drain maintenance to reduce attraction for gnats. -0- |
| 2015-10-15 |
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 in walk in freezer uncovered and flour and corn starch bins in dry storage without cover. keep these containers covered u |
| 2015-10-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic without hair restraint plating food at beginning of inspection. cdi - pic put on hat. -.5- |
| 2015-10-15 |
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. observed tongs hanging on makeshift rice cooker handle and tongs on wok stove on |
| 2015-10-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on cutting board near cook line. cdi - wet wiping cloths placed in sanitizer solution and cutting board cleaned and sanitized. repeat. -.5- |
| 2015-10-15 |
45 |
4-202.16 nonfood-contact surfaces - c non-food contact surfaces shall be smooth and easily cleanable. observed front counter behind hot bar with caulking that is not smooth and the laminate is peeling back from the particle board. replace or repair counte |
| 2015-10-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the bottom of prep cooler and walk in cooler. clean. observed buildup on wok stove. deep clean. repeat -1- |
| 2015-10-15 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed soil around base of both toilets and buildup on sinks. clean. -0- |
| 2015-10-15 |
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 litter at dumpster area. remove. repeat. -0- |
| 2015-10-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles over hot bar. replace with cleanable tiles, such as frp or comparable material. repeat. -1-6-502.12 floors, |
| 2015-08-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled utensils in clean area. cdi - pic placed utensils in 3-comp area to be rewashed. repeat. |
| 2015-08-12 |
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 observed cooked chicken in walk in deep pan. cdi - pic placed chicken in shallow pa |
| 2015-08-12 |
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 two shakers in cook line area without labeling on container. label these items with the common name of the food. |
| 2015-08-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cold foods on shelves in bus pans without coverings. cover these items. |
| 2015-08-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in chlorine sanitizer solution reading 0 ppm. cdi - pic remade solution to proper concentration. |
| 2015-08-12 |
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 pic handling soiled utensils, equipment, exit and re-enter kitc |
| 2015-08-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior of prep, stove and shelving throughout facility with buildup present. observed buildup on shelves in walk in. clean. |
| 2015-08-12 |
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 litter and debris around dumpster. clean. |
| 2015-08-12 |
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 springs on entrance to kitchen and to walk in that have been added on. repair. |
| 2015-08-12 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed missing light in the kitchen over the walk in cooler. replace with shatter-proof bulbs. |
| 2015-08-12 |
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 tongs and ladle stored on stove with debris present. clean utensils and |
| 2015-06-22 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - c utensils shall be cleaned every 4 hours. discussed with pic as he said he cleans tongs/utensils daily. he agreed to begin cleaning and sanitizing every 4 hours. |
| 2015-06-22 |
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 only item not date marked was container of lo mein. pic date marked during inspection. |
| 2015-06-22 |
33 |
b3-501.13 use approved thawing methods. observed box of frozen shrimp in prep sink. pic turned water on immediately as he knew he should be thawing under running water. |
| 2015-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels on surfaces in front and in kitchen. |
| 2015-06-22 |
45 |
4-501.11 maintain equipment in good repair. front counter cabinet spaces water damaged and peeling. |
| 2015-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and debris buildup throughout. clean outside of equipment, shelving, containers, etc. |
| 2015-06-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed shared dumpster door with side door open. |
| 2015-06-22 |
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 debris along baseboard under dry storage shelves |
| 2015-01-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of cooking oil on floor. |
| 2015-01-26 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing on table top. thaw food under running, cold water; totally submerged. alternative is to thaw under refrigeration or as part of cooking process. |
| 2015-01-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on surfaces in kitchen. |
| 2015-01-26 |
45 |
4-501.11 maintain equipment in good repair. front counter cabinet spaces water damaged, peeling. |
| 2015-01-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on dumpster. |
| 2015-01-26 |
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 towel dispenser at handsink in poor repair. fllors in need of cleaning, especi |
| 2015-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rice cookers,surfaces in wok area with buildup on exterior surfaces. |
| 2014-10-14 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: designate an area for storage of employee food that is separate and clearly designated. observed partially consumed food on middle shelf of walk-in cooler. observed food |
| 2014-10-14 |
53 |
.6-501.12 cleaning, frequency and restrictions - c: observed floors of kitchen and restrooms to be in need of more frequent cleaning. |
| 2014-10-14 |
47 |
4-602.13 nonfood contact surfaces - c: non food contact surfaces of equipment shall be clean to sight and touch. observed container surfaces with food residues. interior of prep cooler in need of cleaning. |
| 2014-10-14 |
45 |
4-202.16 nonfood-contact surfaces - c: observed surfaces of cabinet flors peeling, damaged from moisture at front counter under drink station. |
| 2014-10-14 |
39 |
.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp cloths on surfaces in kitchen. |
| 2014-10-14 |
13 |
.3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed uncovered raw chicken over uncovered eggs in walk-in cooler. cdi- eggs moved to protected area. |
| 2014-10-14 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water heater that supplies all handsinks in facility not delivering hot water. cdi- plumber called and scheduled to arrive in pm. voluntarily closure of facility until hot water is delivered to han |
| 2014-07-28 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not leave foods uncovered in kitchen when not in use. observed fried noodles uncovered from overnight. observed uncovered food in walk-in cooler. |
| 2014-07-28 |
33 |
3-501.13 thawing - c: thaw foods under cold running water, completely submerged. observed frozen shrimp thawing on sink drain board from overnight. shrimp was still frozen. |
| 2014-07-28 |
45 |
4-202.16 nonfood-contact surfaces - c: observed surfaces of cabinet flors peeling, damaged from moisture at front counter under drink station. |
| 2014-07-28 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice machines clean. o bserved pink build-up on interior after detaching internal baffle. verification of cleaning needed. |
| 2014-07-28 |
53 |
6-501.12 cleaning, frequency and restrictions - c: observed floors of kitchen and restrooms to be in need of more frequent cleaning. |
| 2014-07-28 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: designate an area for storage of employee food that is separate and clearly designated. observed partially consumed food on middle shelf of walk-in cooler. observed food |
| 2014-07-28 |
47 |
4-602.13 nonfood contact surfaces - c: non food contact surfaces of equipment shall be clean to sight and touch. observed container surfaces including tops of containers on buffet line to be stained with food residues. interiors of cabinets in need of cle |
| 2014-04-09 |
53 |
6-501.12 cleaning, frequency and restrictions - c: floors and walls shall be cleaned at a frequency to preclude accumulation of soils and debris. observed cleaning of floors needed under equipment. cleaning of walls needed around sinks. |
| 2014-04-09 |
47 |
4-602.13 nonfood contact surfaces - c: non food contact surfaces shall be cleaned at a frequency to preclude accumulation of soils. observed significant food debris n floors of reach-in and walk-in coolers. |
| 2014-04-09 |
45 |
4-101.19 nonfood-contact surfaces - c: observed floors of cabinets under drink station to be damaged from moisture. |
| 2014-04-09 |
39 |
3-304.14 wiping cloths, use limitation - c: cloths for wiping surfaces in facility shall be kept in a sanitizer between uses. found damp cloths on surfaces in kitchen. |
| 2014-04-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark prepared tcs foods with date prepared or when packages are opened. observed egg rolls, spring rolls, sesame chicken in freezer not da |
| 2014-04-09 |
7 |
3-301.11 preventing contamination from hands - p,pf: ready to eat food shall not be contacted by bare hands unless it is to be heated to 165 f or above. observed pic loading up saucer of vegetables with bare hands for wok cooking. final cook temperature o |
| 2014-04-09 |
6 |
2-301.14 when to wash - p: employees shall wash hands after engaging in activities that contaminate the hands before working with food or clean equipment. only person in facility cooking, waiting on customers, collecting payments. no hand washing observed |
| 2014-04-09 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. pic has not obtained certified training. |
| 2014-01-21 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an approved program. observed pic not certified. |
| 2014-01-21 |
6 |
2-301.14 when to wash - p: employees must wash hands when engaging in activities that contaminate hands prior to working with food. observed only employee on duty repeatedly opening and closing door leading from from front counter to kitchen. employee eng |
| 2014-01-21 |
41 |
3-304.12 in-use utensils, between-use storage - c: store ice scoop with handle extending out of ice or on a clean dry surface between uses. observed ice scoop handle at drink station ice bin with handle down in ice. |
| 2014-01-21 |
39 |
3-304.14 wiping cloths, use limitation - c: cloths used for wiping surfaces shall be held in between uses in an approved sanitizer. observed several wet cloths on surfaces in kitchen. |
| 2014-01-21 |
47 |
4-602.13 nonfood contact surfaces - c: keep non food contact surfaces clean. observed significant old food debris on floor of small prep cooler across from wok station. |
| 2014-01-21 |
53 |
better and more frequent cleaning of floors needed, especially behind and under equipment. |
| 2014-01-21 |
45 |
surfaces shall be smooth and easily cleanable in facility. floors of wooden cabinets peeling at from counter. |
| 2013-10-07 |
53 |
.better cleaning of floors needed. ceiling tiles over front counter where buffet line, drink station, ice bin (open), soup station, not smooth and cleanable. |
| 2013-10-07 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: insides of prep cooler in need of cleaning. exteriors of equipment, and general surfaces in kitchen greasy to touch. more frequent cleaning needed. |
| 2013-10-07 |
45 |
observed compartment floors of front counter peeling, water damaged. observed faucet of prep sink loose, tied off with plastic wrap. remove wrap and fix faucet. observed cloth string attached to kitchen door to hold door partially open for foot traffic fr |
| 2013-10-07 |
34 |
4-302.12 food temperature measuring devices - pf: obtain a thin-probe thermometer appropriate for measuring temperatiures of thin foods. observed no appropriate thermometer. verification needed. |
| 2013-10-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: properly and promptly date mark tcs foods with date prepared if held in facility for more than 24 hours. observed frozen eggrolls in freezer no |
| 2013-10-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods hot at 135 f or above. found chciken wings, eggrolls, shrimp / vegetables on buffet line less than 135 f. |
| 2013-10-07 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice machines and bins clean. observed significant build-up of black mold on interior of ice machine. verification needed. |
| 2013-10-07 |
1 |
2-102.12 certified food protection manager - c: the person-in-charge shall be a certified food protection manager from an approved program. observed person-in charge with no accredited training. |
| 2013-07-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep cold foods that tcs food cold at 45 f or below. observed eggs, chopped cabbage, unattended cabbages that had been chopped at prep are |
| 2013-07-23 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency: clean ice bins with a frequency to prevent mold build-up. observed black mold in ice machine at baffle. verificat5ion needed.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact su |
| 2013-07-23 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods hot at 135 f or above. observed chicken wings, chicken and broccoli, in buffet steam table below 135 f. cdi- returned to reheating |
| 2013-07-23 |
1 |
the pic shall be a certified food protection manager from an accredited program. observed pic not certified. |
| 2013-07-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: properly date mark ready-to-eat foods with date prepared or when packages are opened. observed cooked eggrolls in freezer not marked. minced garlic |
| 2013-07-23 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredient: when used to cool other foods, ice may not be used as food. observed yogurt container in ice bin used for customer drinks. cdi- yogurt removed |
| 2013-07-23 |
45 |
4-202.11 food-contact surfaces-cleanability: observed cabinet floors peeling from dampness under soda dispenser. |
| 2013-07-23 |
53 |
. 6-201.11 floors, walls and ceilings-cleanability: better cleaning of floors needed. |
| 2013-07-23 |
34 |
4-302.12 food temperature measuring devices: obtain a thin-probe thermometer appropriate for taking temperatures of thin foods such as shrimp, chopped cabbage, etc. |
| 2013-04-17 |
53 |
better cleaning of floors; walls; in restrooms and kitchen needed. |
| 2013-04-17 |
51 |
better cleaning of fixtures needed. |
| 2013-04-17 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution. observed wet cloths on surfaces in kitchen. |
| 2013-04-17 |
21 |
date mark all cooked foods that will not be sold or consumed within 24 hours. observed some date marking of cooked chicken. no date marking on chopped cabbage; opened milk container. chicken cooked previous day and frozen dated with wrong date. date foods |
| 2013-04-17 |
1 |
the person-in-charge shall be a certified food protection manager. no certification of training by an accredited program. |
| 2013-02-05 |
1 |
the person-in-charge shall be a certified food protection manager. no certification of training by an accredited program. |
| 2013-02-05 |
4 |
an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not r |
| 2013-02-05 |
17 |
reheat previuosly cooked foods to 165 f for holding. observed egg rolls cooling in fryer at 86 f after being dropped when frozen. cdi-dropped and reheated to 200 f immediately |
| 2013-02-05 |
20 |
hold foods cold at 45 f or below. observed container of chicken 50 f in walk-in cooler; observed to have been put in cooler upon entry. |
| 2013-02-05 |
21 |
date mark all cooked foods that will not be sold or consumed within 24 hours. observed some date marking of cooked chicken. no date marking on cooked noodles. observed marking system kept in log form on paper. mark actual container of food. cdi discussion |
| 2013-02-05 |
41 |
observed ice scoop with handle down in food. |
| 2013-02-05 |
42 |
store clean utensils so as to prevent their contamination. observed clean utensils on sink drainboard with chopsticks that had been used; washed; and stored clean. operator says sticks are for personal use. |
| 2013-02-05 |
45 |
observed splitting door gaskets of coolers. |
| 2013-02-05 |
51 |
toilets shall be cleaned often enough to keep them clean. observed mold growing in two toilet bowls in men's and women's restroom. |
| 2013-02-05 |
53 |
better cleaning of restroom floors needed. observed slime; mold on damp floors of restrooms. |
| 2013-02-05 |
43 |
single use utensils may not be re-used. observed used chop sticks being washed for re-use by operator and family. |
| 2012-10-16 |
13 |
observed leafy produce and other produce in contact with shelves in walk-in cooler. cdi; moved. |
| 2012-10-16 |
47 |
observed food debris build-up in door gaskets of prep cooler. |
| 2012-10-16 |
45 |
observed splitting door gaskets of prep cooler. |
| 2012-10-16 |
35 |
observed working containers of foods at cook line unlabeled. |
| 2012-10-16 |
21 |
observed no date marking of held foods in walk-in cooler. cdi discussion and left materials. |
| 2012-10-16 |
19 |
observed chicken wings in buffet steam table below 135 f. cdi-reheated to 165 f. |
| 2012-10-16 |
1 |
no certification of training. |