| Violation Date |
Code |
Description |
| 2018-11-29 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. some personal items (breifcase, phone, gum, sung |
| 2018-11-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. some single-service cutting boards scarred and in need of repair/replacement. |
| 2018-11-29 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed some wet wiping cloths stored on prep table. cdi- cloths removed and prep table cleaned. |
| 2018-11-29 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed two damaged cans stored in sound cans rack. cdi- removed from use. |
| 2018-11-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfseveral knives stored with blade soiled with food debris. cdi- taken to dishwasher. |
| 2018-11-29 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed multiple containers of egg rolls in wic not covered. |
| 2018-11-29 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. observed personal cups stored on high shelves. store on areas that prevent possible contamination |
| 2018-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in walk in cooler and wire rack at end of wok line. |
| 2018-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p pooled eggs held off temp control on spice station by cook line; eggs at 56f and rising. cdi - eggs placed on tphc starting at 9:30am when employees arrived for work. |
| 2018-06-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up found inside ice machine. clean. |
| 2018-06-28 |
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 one food employee using bare hands to move spring rolls around on a baking sheet. cdi - contaminated food discarded. |
| 2018-06-28 |
6 |
2-301.15 only wash hands in handwashing sink.-pf 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 dish washer wash hands with no soap in pr |
| 2018-03-08 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - observed 1 food employee handle pan of raw chicken then touch roll of food wrap without washing their hands in between. cdi by instruction. improvement made sine previous inspection. |
| 2018-03-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored above sauces and other ready to eat foods in walk in cooler. cdi, foods relocated for proper storage. |
| 2018-03-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed slicer blade and an opener stored as clean but soiled with food debris. cdi, items relocated for cleaning.4-501.114 manual and mechanical warewashing equ |
| 2018-03-08 |
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 cabbage cooling in bulk containers at room temperature at prep table. di |
| 2018-03-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - observed a food employee not able to demonstrate that effective employee health policy was followed. cdi by instruction. |
| 2018-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers being wet stacked above 3 compartment sink. |
| 2018-03-08 |
51 |
6-501.19 closing toilet room doors - c - observed employee restroom door left open. |
| 2018-03-08 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - observed ceiling ventilation system accumulating some dust. |
| 2018-03-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some wet cloths on prep tables in kitchen. |
| 2017-11-16 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee fish stored over customer food in walk in freezer. repeat. observed sweaters and bags stored on storage rack over customer items. |
| 2017-11-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed damage to walk in cooler door and a split gasket in prep unit. repeat.4-501.12 cutting surfaces - c - observed a red and green cutting board with deep scratches and scarring in need of re |
| 2017-11-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single-service to go bags stored on ground in kitchen. |
| 2017-11-16 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed several containers of dumpling recently prepared and cooling in prep unit in tightly covered containers. cdi, operator removed covers and relocated to walk in cooler to rapidly cool |
| 2017-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 1 container of pork overstacked at 49 degrees f. cdi, operator removed pork to relocate and rapidly cool as food was recently placed in unit according to pic. ensure tcs food |
| 2017-11-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed containers of chicken in direct contact with containers of shrimp in prep refrigerator.cdi, foods relocated for proper storage. |
| 2017-11-16 |
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 dishwasher scrub soiled drainboard and handle soiled equipme |
| 2017-08-24 |
6 |
observed food employee handle soiled equipment at warewashing machine then proceed to handle clean equipment on clean drain board of 3 compartment sink without washing their hands in between. observed food employee not vigorously rub for 10 to 15 seconds |
| 2017-08-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed cooked and frozen tcs foods not dated in walk in cooler. ensure tcs foods that are ready to eat and held over 24 hours are date m |
| 2017-08-24 |
22 |
n3-501.19 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 facility using tphc but |
| 2017-08-24 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in clean, dry areas. observed cleaned can opener stored on soiled drain board of 3 compartment sink. |
| 2017-08-24 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed some standing water on floor of walk in cooler and racks in walk in cooler in need of cleaning. |
| 2017-08-24 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing sinks shall be cleaned as often as necessary to keep them clean. observed clean drain board soiled at 3 compartment sink. |
| 2017-08-24 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee food stored over customer food in prep refrigerator. |
| 2017-08-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed damage to floor of walk in cooler and with some water. repair. observed 1 split gasket in prep refrigerator. |
| 2017-05-22 |
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 some chicken in baking sheets cooling according to operator for 20 minut |
| 2017-05-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible for employee use and only used for handwashing. observed bowl stored in handwashing sink at back door. cdi, bowl relocated for cleaning. |
| 2017-05-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw egg stored on top of flour containers at cookline. observed raw egg stored next to vegetable in reach in prep cooler at cookline. cdi, foods relocated for prop |
| 2017-05-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - food contact surfaces shall be clean to site and touch. observed can opener stored as clean but soiled with food residue. cdi, c |
| 2017-05-22 |
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 - observed dumpling and cooked chicken transferred from bulk supply in walk in cooler not date marked. observed tcs foods which were prepare |
| 2017-05-22 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe thermometer available. cdi, operator purchased a small diameter probe thermometer and returned w |
| 2017-05-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on tables throughout kitchen. |
| 2017-05-22 |
37 |
- c - observed 2 containers of sauce storede in containers on floor. store foods 6 inches from the floor.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2017-05-22 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed several plastic bins and metal pans being wet stacked in kitchen. repeat.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off |
| 2017-05-22 |
43 |
4-502.13 single-use and single-service articles may not be reused. - observed some single-service containers that were washed on clean drainboard near dish machine. |
| 2017-05-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing tile, cracked tile and damage flooring near drain under equipment at prep line. repair.6-501.12 cleaning, frequency |
| 2017-05-22 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - observed dust accumulating on ceiling vent inside employee restroom.4-204.11 ventilation hood systems, drip prevention - c - observed hood ventilation system in need of cleani |
| 2017-02-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed 2 large bus tubs of rice cooling in covered containers in walk in cooler |
| 2017-02-27 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed same tongs used for raw chicken and raw shrimp inside prep unit. observed outside of container placed inside another metal container of food. |
| 2017-02-27 |
42 |
n4-901.11 equipment and utensils, air-drying required - c - observed plastic bus tubs and metal containers being wet stacked on shelves in kitchen. repeat. |
| 2017-02-27 |
47 |
4-602.13 nonfood contact surfaces - c - observed grease and soil residues accumulating in fryer unit doors. repeat. observed soil residues on shelving in walk in cooler and in need of cleaning. |
| 2017-02-27 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observe 2 heavily dented metal bowls in need of replacement. cdi by instruction.4-501.12 |
| 2017-02-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed garbage stacked in dumpster and lid not shut. |
| 2017-02-27 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed soil on walls and floors in kitchen and prep areas. observed some floor of walk in cooler accumulating moisture wit |
| 2017-02-27 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - clean ventilation system to prevent discharge or nuisance. observed some dust accumulating on vent system inside employee restroom |
| 2016-11-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage stored below prep table. |
| 2016-11-07 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf - observed chef touch cooked chicken with their bare hands. cdi by instruction. |
| 2016-11-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed blade of can opener stored clean but soiled with food debris. observed mixer equipment stored clean but soiled. cdi, equipment relocated for cleanin |
| 2016-11-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed dumplings not date marked in prep unit over 24 hours. cdi, foods voluntarily discarded by pic. |
| 2016-11-07 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed trays of lo-mein cooling in walk in cooler but covered. cdi, cover removed to facilitate heat transfer. improvement made since previous inspection. |
| 2016-11-07 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored on prep units and counter surfaces throughout kitchen. repeat. |
| 2016-11-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed metal pans being wet stacked below prep table as well as plastic storage bins wet stacked above 3 compartment sink. repeat. |
| 2016-11-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 cutting boards with heavy scratches and in beef of resurfacing or replacement.4-202.11 food-contact surfaces-cleanability - pf- observed han |
| 2016-11-07 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed heavy grease and soil residue accumulating between fryer unit and cooking equipment. |
| 2016-11-07 |
49 |
5-205.15 system maintained in good repair - p - plumbing system shall be maintained in good repair and calibration,. observed leak at 3 compartment sink vat drain. repair. |
| 2016-11-07 |
54 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids open and garbage around dumpster. |
| 2016-11-07 |
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 rice utensil stored in water at 100 degrees f. |
| 2016-08-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outdoor dumpster lids open. |
| 2016-08-08 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil in gaskets of reach in prep units. observed heavy grease and soil accumulation in fryer unit doors and in between equipment. repeat. |
| 2016-08-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustement. observed rice cooker with damaged lid handle. repeat. observed split gasket in low reach in prep unit near grill.4-202.11 food-contact surface |
| 2016-08-08 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed several stacks of metal containers being wet stacked.4-803.11 storage of soiled linens - c - store soiled linen properly. observed food employee wearing a soiled cloth on waist. |
| 2016-08-08 |
41 |
3-304.12 in-use utensils, between-use storage - c - observed utensil stored on wet cloth in kitchen. |
| 2016-08-08 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed wet wiping cloths stored on counter surfaces throughout kitchen. repeat. |
| 2016-08-08 |
31 |
p3-501.15 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 noodles cooling in deep containers in walk in cooler. cdi, opera |
| 2016-08-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed some metal pans stored as clean but soiled with food residues. cdi, equipment relocated for cleani |
| 2016-08-08 |
7 |
3-301.11 preventing contamination from hands - p,pf - observed chef touch cooked chicken with their bare hands. cdi, operator voluntarily discarded chicken. |
| 2016-05-02 |
31 |
n3-501.15 cooling methods - pf- use proper methods to cool foods. observed chicken cooling in deep containers in walk in cooler. observed cooked noodles cooling in covered containers in walk in cooler. cdi, foods transferred to uncovered sheet pans and sh |
| 2016-05-02 |
14 |
ensure equipment is washed, rinsed and sanitized. observed employee washing a bowl out at prep sink and did not wash, rinse or santiize equipment. cdi, equipment relocated for prope cleaning and employees educated on properly wash rinsing and sanitizing.4 |
| 2016-05-02 |
35 |
3-302.12 food storage containers identified with common name of food - c - containers with dried food ingredients shall be labeled by common name of substance if not easily idenfiable. observed several working containers of white dry food ingredient not l |
| 2016-05-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken removed from commercial packaging and stored over raw beef in walk in freezer. observed package of raw |
| 2016-05-02 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored on counter surfaces throughout kitchen. repeat. |
| 2016-05-02 |
42 |
4-903.12 prohibitions - c - clean equipment shall not be stored in restrooms. observed clean equipment stored in employee restroom. remove. |
| 2016-05-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed split gasket in refrigerator. observed rice cooker lid with broken opening attachment. repeat. repair.4-202.11 food-contact surfaces-cleanab |
| 2016-05-02 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from accumulation of soil. observed gaskets of reach in refrigerators accumulating residues and fryer equipment and doors accumulating grease deposits. clean. observed wall nea |
| 2016-05-02 |
51 |
restroom doors shall remain closed. observed restroom door open. 6-501.19 closing toilet room doors - c |
| 2016-01-06 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food employee walk outside and touch door and return to kitchen without washing their hands. observed another food employee not vigorously rub hands when handwashing for 1 |
| 2016-01-06 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed food employee touch cooked chicken wing with their bare hands. cdi, operator voluntarily discarded 1/2 bowl of chicken wings. |
| 2016-01-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed unwashed produce located over ready to eat foods in walk in cooler. observed a package of fish remo |
| 2016-01-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed tcs egg rolls in walk in cooler at 39 degrees f not date marked. operator stated foods were froze. ensure tcs foods that were frozen |
| 2016-01-06 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed several containers of cooked chicken wings and ground meat cooling in large containers at ambient room tempurature. cdi, operator transferred foods to sheet pans and relocated food |
| 2016-01-06 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at required concentration. observed chemical dish machine not providing proper concentration of chlorine to sa |
| 2016-01-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed some rusty shelving in walk in cooler. observed large white container lid with cracks and taped together. cdi, operator removed container lid from use. obse |
| 2016-01-06 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed grease accumulating between equipment under hood and in door of fryer unit. |
| 2016-01-06 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed outdoor dumpster with damaged lid. operator contacted landlord while on-site to get lids replaced.keep areas around dumpster clean. observed some trash and cardboard accu |
| 2016-01-06 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer solution in between uses. observed several wet wiping cloths stored on counter surfaces. |
| 2015-08-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed blade of can opener stored as clean but soiled. cdi, operator relocated can opener for cleaning. |
| 2015-08-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no ansi accredited certified food protection manager on site upon arrival. cdi by instruction. repeat. |
| 2015-08-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - observed pic not able to verbally demonstrate that an effective employee health policy was being followed and no written poli |
| 2015-08-07 |
4 |
ad 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed uncovered employee beverage stored on paper towel depenser at back door. cdi, drink discarded. repeat. |
| 2015-08-07 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food employee begin to wash hands at prep sink and after verbal correction proceeded to wash hands at handwashing sink but turned faucet off with their bare hands. cdi by |
| 2015-08-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - ensure raw food is stored so that contamination of ready to eat foods and other raw animal foods are prevented. observed raw egg stored on shelf over flour. observed ground pork removed f |
| 2015-08-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed 1 container of rice not date marked in walk in cooler. cdi, operator voluntarily discarded rice. |
| 2015-08-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken wing hot held on fryer below 135 degrees f. cdi, operator reheated chicken wings to required temperature during inspection. |
| 2015-08-07 |
37 |
protect food from contamination sources not specifically noted by code. observed container of dry ingredients stored in contact with a garbage can. observed 3 compartment sink with soiled equipment next to where a cutting board was placed to prep food. en |
| 2015-08-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored in kitchen and at wait station room. |
| 2015-08-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers being wet stacked in kitchen.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean l |
| 2015-08-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 refrigeration doors with split gaskets. repair. |
| 2015-08-07 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed inside of dish machine in needed of deliming. observed some shelving accumulating food debris and soil. |
| 2015-08-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed several areas in kitchen near back door and frying unit with heavily damaged baseboard tiles a |
| 2015-08-07 |
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 several pans and containers of recently cooked chicken cooling at room t |
| 2015-03-25 |
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 cooking ingredients on cart at wok. label all working containers. |
| 2015-03-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: pic was familiar with symptoms for exclusion or restricting of employees but could not indicate how employees are informed. cd |
| 2015-03-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered drink with straw stored on top of prep cooler. cdi- beverage relocated to bottom shelf of shelving. |
| 2015-03-25 |
8 |
f6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: observed no means of drying hands at prep room handsink. cdi- towels provided. |
| 2015-03-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed build-up on interior of ice machine. |
| 2015-03-25 |
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 only a few items date markied in facility. items marked had been in freezer but had no freezer date and dates removed from freezer |
| 2015-03-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. found tub of chicken in open kitchen below waist level, uncovered. cdi-moved to cooler. |
| 2015-03-25 |
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 scoop handles down in dry ingredients. |
| 2015-03-25 |
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 areas of totally detached base tiles from walls resulting in holes in |
| 2015-03-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tightly covered noodles and chicken in walk-in cooler that were in cooling |
| 2014-10-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed sheet trays of raw beef stored over bags of wontons and dumplings in walk in freezer. observed raw shrimp stored over sauces in walk in cooler. cdi by rearranging. |
| 2014-10-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. do not use food preparation or utensil sinks for hand washing. observed employee rinse hands at food preparation sink. cdi by instruction; employee washed hands with soap at handsin |
| 2014-10-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations; dish machine must dispense 50-200ppm on rinse cycle. observed dish machine dispensing 0ppm due to bucket of concentrate empty. cdi by changing bucket and priming machine until 50ppm obtained.4-601. |
| 2014-10-16 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. observed pic with limited knowledge of employee health policy. pic was able to name some symptoms. cdi by discussion with pic and copy of policy given in engl |
| 2014-10-16 |
15 |
3-306.14 unused food returned from a customer may not be reused. observed small bowls with lids and spoons of chili sauce are given to customer and reused for another customer if any chili sauce remains. cdi by discussion with pic. containers must be e |
| 2014-10-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed small leak in pipe under hand sink. |
| 2014-10-16 |
45 |
4-502.11(a) maintain utensils in good repair. observed /broken fryer basket, cracked large metal bowl, rusted blade for can opener and a cracked plastic food storage container. |
| 2014-10-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general cleaning needed of shelving, sides and exterior of equipment on wok and cook line. observed heavy mold and food residue on shelves in walk |
| 2014-10-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet/soiled towels on counters and surfaces throughout. |
| 2014-10-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several employee coats, sunglasses, bags etc. stored on shelves with dry goods. |
| 2014-04-03 |
42 |
4-901.11 equipment and utensils, air-drying required - c. after cleaning and before stacking, equipment and utensils shall be air dried. observed 3 plastic containers stacked while wet. |
| 2014-04-03 |
31 |
3-501.15 cooling methods - pf. cooling shall be accomplished by using rapid cooling equipment or other effective methods. observed two containers of chicken cooling at room temperature. cdi by placing them into the walk in cooler. |
| 2014-04-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. potentially hazardous foods prepared and held within a facility for more than 24 hours shall be datemarked. observed cooked cabbage made 2 da |
| 2014-04-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed area behind the blade of the meat slicer with food debris. cdi by taking apart and recleaning t |
| 2014-04-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. foods shall be stored based upon their final cook temperatures. observed raw chicken stored above cooked chicken and raw pork stored below raw chicken in the walk in coole |
| 2014-04-03 |
1 |
2-102.11 demonstration - c. at least one employee with managerial responsibilities shall be on site during all hours of food preparation and have an ansi certification. observed manager on site without servsafe, she is scheduled to take the test tomorro |
| 2013-08-16 |
11 |
3-202.15 package integrity. two damaged/ dented cans stored for use in facility with other canned foods. cdi- verbal correction to check and remove severely dented cans. designated area for dented cans is needed. |
| 2013-08-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. mold on ice shield and personal items (cell phone, shades) stored on the clean side of the dish machine drain board. cdi- ice shield cleaned; items removed. |
| 2013-08-16 |
31 |
3-501.15 cooling methods. various containers of chicken being allowed to cool at room temperature. cdi- verbal education as to approved methods for cooling; food items re-heated, and cooling resumed in walk in freezer. see chart for locations and tempera |
| 2013-08-16 |
34 |
4-502.11 (b) good repair and calibration. facility food temperature thermometer at 20f in ice water. cdi- thermometer calibrated. |
| 2013-08-16 |
1 |
2-102.12 certified food protection manager. no one on site today with verification of food protection training. cdi- verbal correction; advised operator of providers (servsafe, prometric; and national registry for food safety professionals). explained in |
| 2013-08-16 |
42 |
4-901.11 equipment and utensils, air-drying required. more than eight containers and pans stacked tightly while wet. cdi- corrected4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing. single service bot |
| 2013-08-16 |
54 |
6-303.11 intensity-lighting. one bulb in walk in freezer is out and the other is flickering. replace/ repair lighting. |
| 2013-08-16 |
41 |
3-304.12 in-use utensils, between-use storage. metal bowls with no handles being used to scoop and dispense food per operator statement stored in food. cdi- verbal correction, bowls removed. |
| 2013-03-21 |
54 |
lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. employee keys; food mixes; and phones stored on top of prep cooler shelf comingled with facility foods. cdi- storage corrected; designat |
| 2013-03-21 |
42 |
after cleaning and sanitizing; equipment and utensils:shall be air-dried. metal pans stacked tightly while wet. cdi- corrected. |
| 2013-03-21 |
31 |
use approved methods when cooling foods. shrimp; rice; and noodles tightly covered while being cooled. food items also in large amounts in deep pans during cooling process. cdi- discussed cooling options; methods corrected. |
| 2013-03-21 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual; disposable towels. no papertowels in employee restroom. cdi- operator replaced papertowels immediately. |
| 2013-03-21 |
4 |
except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use article |
| 2013-03-21 |
1 |
certified food protection manager shall be on site during all facility operational hours; and provide verification of training. no one on site today with verification of food safety training. cdi- verbal correction |
| 2012-11-21 |
21 |
all potentially hazardous ready to eat foods being held more than 24 hours shall be date marked with the date of preparation or disposition. cdi- verbal education of rule requirement; handout provided at previous inspection. |
| 2012-11-21 |
26 |
common name is required for all hazardous chemicals in working containers. spray bottle labeled as sanitizer only. cdi- verbal education to label as to the type of sanitizer being used. |
| 2012-11-21 |
26 |
poisonous or toxic material shall be stored in an area that is not above food; food equipment; utensils; linens; and single service articles. bottle of antiseptic alcohol stored on shelf above prep table. cdi-storage corrected |
| 2012-11-21 |
31 |
cooling shall be completed by placing foods in a shallow pan; separation into smaller portions; using rapid cooling equipment; ice bath. chicken wings being cooled in bowl next to cook line; in fryer basket. operator advised chicken in the bowl only there |
| 2012-11-21 |
35 |
label all dry goods; seasonings; oils not being stored in their original containers with their common names. various in use oils; dry mixes; and sauces not labeled. cdi- verbal education as to rule requirement. |
| 2012-11-21 |
45 |
food contact surfaces shall be smooth; free of breaks; cracks; be easily cleanable. cardboard lined with newspaper and then wrapped with papertowels intended to be used to store cooked egg rolls. no egg rolls being stored on it today. cdi- items removed. |
| 2012-11-21 |
42 |
allow all utensils to air dry completely before stacking them tightly for storage. three metal pans stacked tightly while wet. cdi- corrected |
| 2012-11-21 |
45 |
non food contact surfaces shall be contructed to allow easy cleaning. spice/ seasoning cart line with white cloth napkins. wet cloth used to store under cutting boards. discontinue lining surfaces with cloth napkins and wet cloths. |
| 2012-11-21 |
19 |
maintain hot holding for potentially hazardous foods at 135f. fried rice not under temperature control. cdi- reheated |
| 2012-11-21 |
41 |
utensils may be stored in food items with handles stored out of the food item. metal bowls being used as scoops and then stored in food items. cdi- containers removed and replaced. verbal advisement as to rule. |
| 2012-11-21 |
1 |
certified food manager required to be on site at all times during business operation. no one on site with verification of food safety training. cdi- verbal education as to rule requirement. discussed options with operator today for meeting requirement. |