| Violation Date |
Code |
Description |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement . -0 points- > |
| 2018-11-28 |
33 |
3-501.13 use approved thawing methods. observed pork thawing in pooled water instead of under running water. cdi drained water and switched to thawing under running water at 62 degrees. |
| 2018-11-28 |
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 handle dirty dishes and then handle clean dishes w |
| 2018-08-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes being towel dried . repeat. |
| 2018-08-02 |
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 noodles cooling covered and in too great of volume. cdi split noodles in |
| 2018-08-02 |
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 noodle cooling in walk in cooler at insufficient rate to meet cooling parameters. cdi cooling method changed. |
| 2018-08-02 |
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 handle dirty dishes and then handle clean dishes w |
| 2018-04-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils being towel dried . cdi pic advised dishwasher to let items air dry. |
| 2018-04-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knives, peelers and minimal number of pans stored as clean with visible food debris. cdi took to rewash. |
| 2018-04-10 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor at dry storage area in need of repair.6-501.12 floors, walls, ceilings |
| 2017-10-06 |
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 walls near three compartment sink collecting bla |
| 2017-10-06 |
42 |
^ |
| 2017-10-06 |
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 used for bean sprouts in a flip top cooler stored with the handles |
| 2017-10-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the dining area. observed a small cockroach in the dining area. facility should provide mechanical means of fly prevention such as a fly fan. facility has |
| 2017-10-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottles of bleach and degreaser not labelled in the dish and rear storage areas. all working containers of toxic materials must be labelled. items we |
| 2017-10-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wash cloth stored in the front bar area handsink. item was removed. handsink basins may only be used for handwashing and no other activities. wash cloth was |
| 2017-10-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an unopened employee water bottle stored above clean dishes. employee food items must be kept segregated from restaurant/food service related materials such a |
| 2017-05-05 |
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 stored in vegetables at the prep unit, observed scoop handle in co |
| 2017-05-05 |
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 cooling in the walk in freezer while wrapped in plastic. when coo |
| 2017-05-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outside dumpster doors open. only garbage present was observed to be from the next door nail salon. pic should ensure that his staff is closing the d |
| 2017-05-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several chemical bottles unlabelled. all working containers of chemical products must be labelled to prevent misidentification. cdi by pic labelling |
| 2017-05-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cigarrettes and neosporin stored in areas where utensils and dry goods are placed. ensure these items are stored separately from all foo |
| 2017-05-05 |
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 ceiling damage in the stock room. |
| 2017-02-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored in the rear pot/pan storage area. ensure that all employee items are kept orderly and segregated. |
| 2017-02-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors ajar at time of inspection. |
| 2017-02-02 |
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 items in the walk in cooler that were prepared earlier coolign while cover |
| 2017-02-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a container of bleach not labelled in the dish machine area. cdi by employee labelling. |
| 2017-02-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cooked meat products not dated in the prep area flip top cooler. cdi by pic backdating items. date marking in the walk in cooler |
| 2017-02-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons at time of inspection |
| 2016-10-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2016-10-13 |
4 |
2-401.11 (a) eating, drinking, or using tobacco - c do not use tobacco products in the kitchen. use designated areas for tobacco use. observed cigarette on the floor in the kitchen. -0- |
| 2016-10-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on pressing dicer, knives, slicer, prep table with lettuce stored directly on the surface. clean all of these. -1.5- |
| 2016-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in cooler serviced yesterday at 56f. beef stock was 61f from yesterday, chicken stock was 55f and 48f. cdi - pic voluntarily discarded. -1.5- |
| 2016-10-13 |
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 two pans of chicken and one pan of pork without date marking. cdi - pic labeled containers. -0- |
| 2016-10-13 |
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 unlabeled spices at the cook line over the cutting board, in prep areas and on a rack to the right of the stove. label t |
| 2016-10-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and gnats in and around the kitchen and dry storage. maintain and increase regularly scheduled pest control methods as necessary to get rid of flies. -0- |
| 2016-10-13 |
45 |
4-501.11 (b) good repair and proper adjustment-equipment - c door components shall be installed according to manufacturer specifications. observed gap at the bottom of the kitchen exit where the kick plate was installed. re-install kick plate. -0- |
| 2016-10-13 |
42 |
4-802.11 (d) specifications-laundering frequency - c launder wet wiping cloths daily. observed wet wiping cloths stored in bucket of chlorinated water in the mop wash. launder these daily. -0- |
| 2016-10-13 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lips exposed in the bar and over the first prep table inside the kitchen. keep the lip area of the cups protected. -0- |
| 2016-10-13 |
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 cooling fan cover over the handwashing sink, in the basin of the 3-comp sink used for processing poultry, on the boba tea dispenser, |
| 2016-10-13 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on the rear dumpster. replace. -0- |
| 2016-10-13 |
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.6-101.11 (a)(3) surface characteristics-indoor areas - c f |
| 2016-10-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one food employee without hair restraint slicing lettuce. cdi - pic gave hair net to employee to wear. -0- |
| 2016-08-18 |
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 glass jars and squeeze bottles of cooking ingredients without label out of the original packaging. label these with the c |
| 2016-08-18 |
37 |
3-303.12 storage or display of food in contact with water or ice - c observed scallops and squid stored in water that is not draining as a cooling method. cdi - pic placed products in colanders and placed ice on top, draining the ice into a bowl underneat |
| 2016-08-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2016-08-18 |
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 ceiling tiles. clean. -0- |
| 2016-08-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked mixing bowls and plastic cups at the 3-comp sink and bar areas, respectively. separate these and allow to air dry before stacking. cdi - pic instructed employee |
| 2016-04-15 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak around the nozzle of the prep sink near the handsink. repair. repeat -1- |
| 2016-04-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee with bracelet present plating food. -1- repeat |
| 2016-04-15 |
37 |
3-303.12 storage or display of food in contact with water or ice - c observed scallops and squid stored in water that is not draining as a cooling method. cdi - pic placed products in colanders and placed ice on top, draining the ice into a bowl underneat |
| 2016-04-15 |
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 cooling in the flip top. cdi - pic moved shrimp to walk in to cool. |
| 2016-04-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over washed lettuce. cdi - pic moved washed produce to the top shelf. -1.5- |
| 2016-04-15 |
5 |
2-401.12 discharges from the eyes, nose, and mouth - c restrict employees with persistent coughing and sneezing from working with exposed food. observed food employee sneezing in the food prep area without covering mouth. cdi - pic spoke with employee che |
| 2016-01-29 |
14 |
4-602.11 (e) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed interior of ice machine with buildup. clean. cdi - pic cleaned interior after covering and protecting ice with plastic wrap. -0- |
| 2016-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan with soiled cover and blade over handsink. clean. -.5- repeat |
| 2016-01-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at faucet of 3-comp sink. repair. -0- |
| 2016-01-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee plating food while wearing a gold bracelet. cdi - pic had employee remove bracelet. -.5- |
| 2016-01-29 |
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 to the rear of restaurant. cdi - pic had employees remove items during inspection. -1- repeat |
| 2016-01-29 |
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 ceiling tile with hole over sink in men's restroom. replace. -1- repeat |
| 2016-01-29 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed toilets and urinals with buildup. cdi - pic cleaned restrooms during inspection.-0- |
| 2015-10-23 |
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 ceiling tile with hole over men's restroom handsink. replace. -.5- |
| 2015-10-23 |
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 items outside back door. remove these. -.5- |
| 2015-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fan cover on fan over handsink. -0- |
| 2015-10-23 |
45 |
4-205.10 food equipment, certification and classification - c use equipment as intended. observed cold beverage cooler used for items packaged in the facility. data plate states only for pre-packaged and bottled foods and beverages. -0- |
| 2015-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths in bleach sanitizer solution at 0 ppm. cdi - pic changed solution to proper concentration. -.5- |
| 2015-10-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed all sanitizer spray bottles without label. pic stated with bleach, sharpie labeling erases easily. monitor. -1- |
| 2015-10-23 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed two pics present at time of inspection without certification. -2- repeat |
| 2015-08-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed steak strips and lettuce at 52f and 50f, respectively. also observed cooked ground pork at 54 and mixed seafood balls at 54. cdi - item were placed in walk in to cool. -3- repea |
| 2015-08-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed black bus cart in front of hand sink at beginning of inspection. cdi - pic removed cart. -1- repeat |
| 2015-08-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer at 0 ppm in spray bottle on cook line. cdi - sanitizer made with proper concentration. 150ppm. - 1.5 - |
| 2015-08-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2015-08-13 |
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 prep cooler used to cool items prepped this morning. cdi - instructed pic |
| 2015-08-13 |
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 interior of microwave, condenser fans. clean. -.5- |
| 2015-08-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food in walk in under condenser dripping into bus pan. cdi - food items moved from under water drip. - 0 - |
| 2015-08-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slow draining handsink in kitchen. repair. - 0 - |
| 2015-08-13 |
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 dusty vents in both restrooms and debris under s |
| 2015-08-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. p observed working container of sauce and seasoning at cook line without label. label items with common name of food. - 0 - |
| 2015-07-23 |
1 |
. 2-102.11 pic demonstrates knowledge by being a certified food protection manager. .no certification held. |
| 2015-07-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed muffins in bag and coffee travel mug stored on prep table. relocated to designated storage area. |
| 2015-07-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees put gloves on without firstwashing hands. pic educated at my request. observed employees don gloves without first washing hands. they advised they washed in the dish w |
| 2015-07-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink in kitc hen blocked by a black rolling cart. moved cart to front. |
| 2015-07-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed knife stored in holder and utensils stored on magnetic strip - all with debris. they were pulled to be washed, rinsed and sanitized. |
| 2015-07-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef (both portioned in house) in walkin freezer. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw beef stored over cooked m |
| 2015-07-23 |
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 soup unlabeled in walkin cooler. staff knew it was from yesterday so they dated it. observed fried chicken wings with tomorrow's |
| 2015-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean prep shelf across from small prep unit. clean gasket on small prep unit. |
| 2015-07-23 |
53 |
53 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. observed floor cleaning needed in small storage rooms. remove excess items including tools, fireworks, sho |
| 2015-07-23 |
54 |
305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observedemployee items scattered throughout facility including cell phone at prep station, clothing and personal sanitary items in stockroom.6-303.1 |
| 2015-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic oil in prep unit at 63f, bean sprouts on ice at 70f, rice noodles (depleted ice) at 61f, green onion oil sitting out at 81f, shrimp in top of prep unit at 78f. all were c |
| 2015-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bean sprouts with in melted ice at 70f on prep counter. water was drained and sprouts were placed in a self-draining container with ice to chill to 45f. observed large prep unit |
| 2015-06-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic is not certified. |
| 2015-06-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees put gloves on without first washing hands. pic educated at my request. |
| 2015-06-22 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employees going in and out of walkin cooler with gloves on. they were grabbing handfuls of food inside the cooler and then leaving to go to cook line. |
| 2015-06-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled knives stored in holder with clean knives. entire holder was removed from wall and taken to dish machine to be washed. observed food debris on |
| 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 observed cooked crab, cooked pork unlabeled. labeled with date opened/cooked. observed stocks with todays date that were not made today. di |
| 2015-06-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items scattered throughout facility including cell phones at tea station, clothing and personal sanitary items in stock room...6 |
| 2015-06-22 |
37 |
3-303.12 storage or display of food in contact with water or ice - c observed ice on bean sprouts, cooked shrimp, squid and more. all were not drained. remove ice or place in containers that can drain (as you do your noodles on the cook line).3-306.11 foo |
| 2015-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans in storage room stacked wet. separate to air dry. |
| 2015-06-22 |
45 |
4-502.11 (c ) maintain air thermometers in good repair and accurate. missing air thermometer in prep unit and one in server cooler is broken. replace.4-501.11 maintain equipment in good repair. observed rusted shelving in prep unit and at dish machine. re |
| 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 floor cleaning needed in all storage rooms. stoc |
| 2015-06-22 |
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 recently prepped/cut tomatoes and lettuce in top of prep unit above 45f. |
| 2014-12-04 |
1 |
.2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified. |
| 2014-12-04 |
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 pic touching sprouts in flip top cooler. cdi- discard sprouts. |
| 2014-12-04 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p: observed staff in kitchen wearing gloves and performing various tasks, including working with food with out glove changes. |
| 2014-12-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : observed glass cleaner not labeled. cdi- labeled while on site. |
| 2014-12-04 |
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 stock pots of broth in freezer not date marked. cdi- contents were frozen, allowed to date mark as pic knew when stock had been pr |
| 2014-12-04 |
37 |
3-303.12 storage or display of food in contact with water or ice - c: do not store food in contact with undrained ice. observed ice on shrimp and scallops in prep coolers. |
| 2014-12-04 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf : observed three compartment sink in facility but compartments not large enough to immerse largest stock pots. pots also cannot fit int |
| 2014-12-04 |
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 cleaning needed in rear storage room floors, kit |
| 2014-12-04 |
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 recently prepared lettuce in prep cooler tops 50 f. do not use small coo |
| 2014-09-04 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p: observed sanitizer used for cip equipment over 200 ppm chlorine. strip was bleached out. sanitizer holdingwiping cloths in excess of 200 ppm chlorine. strip bleached out. cdi- |
| 2014-09-04 |
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 large quantities of broth in large pots not date marked. cdi-discarded broth. |
| 2014-09-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pp: observed broth in walk-in dated two days previous 47 f. pic stated hot pot of broth was in cooler and subject broth was placed on top. cdi- voluntarily discarded broth. |
| 2014-09-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed dish machine in use, not sanitizing. cdi- primed machine and began to sanitize. |
| 2014-09-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic with no certified training. |
| 2014-06-04 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice machines and storage bins clean. observed significant slime build-up on interior of ice machine. cdi- cleaning done while on site. |
| 2014-06-04 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an approved accredited program. observed pic not certified. |
| 2014-06-04 |
18 |
3-501.14 cooling - p: cool tcs foods from 135 f to 70 f within two hours, and from 70 f to 45 f within four hours. found large volume of beef soup from previous day 53 f. cdi- voluntarily discarded. |
| 2014-06-04 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by effective means to acheive time / temperature goals as outlined in comments of # 18 on previous page. found 10 gallons of beef soup in one pot cooled overnight. time / temperature parameters not met. |
| 2014-06-04 |
44 |
3-304.15 (b)-(d) gloves, use limitations - c: disposable gloves shall be used for one task only and discarded when changing tasks, such as handling contaminated equipment or touching contaminated surfaces, then handling food. observed employees wearing gl |
| 2014-06-04 |
53 |
6-501.12 cleaning, frequency and restrictions - c: observed debris accumulating behind ice machine and under equipment in same area. base tile detaching from wall behind ice machine. |
| 2014-03-12 |
47 |
4-602.13 nonfood contact surfaces - c: non food contact surfaces shall be clean. observed storage shelves for utensils with food build-up.. |
| 2014-03-12 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: store utensils and equipment in a clean place. observed skillets on shelf that ha heavy food build-up attached. |
| 2014-03-12 |
31 |
3-501.15 cooling methods - pf: cool foods by approved. effective methods to acheive required time / temperature parameters. found large volumes of two soups cooling from overnight, covered. soups did not reach required temperatures from overnight. cdi- so |
| 2014-03-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found several items in flip top cooler above 45 f. cdi- bagged ice added to scallops for cooling |
| 2014-03-12 |
18 |
3-501.14 cooling - p: cool tcs foods from 135 f to 70 f within two hours and from 70 f to 45 f within four hours. found pork soup from overnight cooling 47 f. found beef soup from overnight cooling 54 f. cdi both volumes of soup discarded. |
| 2014-03-12 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited approved program. pic on duty at time of inspection not certified. |
| 2013-10-31 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed pic with no accredited training. |
| 2013-10-31 |
7 |
3-301.11 preventing contamination from hands - p,pf: ready to eat foods shall not be contacted by bare hands unless those foods handled are cooked or reheated to 165 f. observed soup bowls being filled with steak and garnishes with bare hands. cdi- food d |
| 2013-10-31 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: food contact surfaces shall be cleaned at a frequency to prevent build-up of molds. observed significant build-up on interior of ice machine. cdi- cleaning begun while on site. |
| 2013-10-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep potentially hazardous foods cold at 45 f or below. observed large bowl of bean sprouts in water 58 f. cdi- water reduced, ice add |
| 2013-10-31 |
26 |
7-207.11 restriction and storage-medicines - p,pf: store medicinesso accidental contamination of utensils or equipment cannot result. observed mouthwash, other medicines stored on shelf above equipme7-102.11 common name-working containers - pf: sanitizer |
| 2013-10-31 |
45 |
observed some door gaskets of refrigeration units with splitting gaskets. |
| 2013-10-31 |
53 |
6-501.12 cleaning, frequency and restrictions - c: observed significant black mold build-up on sink at drink station. observed peeling caulk on same sink. recaulk and clean sink. |
| 2013-10-31 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: designate space for storage of employee food. found employee food co mingled with retail food in walk-in cooler. even employee food must be date marked if in facility. |
| 2013-10-31 |
39 |
3-304.14 wiping cloths, use limitation - c: wiping cloths shall be stored between uses in an approved sanitizer. found cloths soaking in sink said to be sanitizer. solution measured 0 ppm cl. |
| 2013-08-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens: provide disclosure portion of consumer advisory for eggs cooked to order that customer may order.. reminder sticker wording on menu correct. |
| 2013-08-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs food cold at 45 f or below. observed several foods at flip top portion of prep cooler to be 53-54 f. cdi- moved to walk-in cooler |
| 2013-08-20 |
1 |
2-102.12 certified food protection manager: the pic must be a certified food protection manager from an accredited program. observed pic to not have accredited training. obtain by jan. 1, 2014. |
| 2013-08-20 |
26 |
7-102.11 common name-working containers: properly label all bottles of toxic materials such as cleaners, sanitizers, etc. observed unlabeled bottle of bleach. observed spray bottle labeled as both sanitizer and stain remover. cdi- bottles properly labeled |
| 2013-08-20 |
39 |
3-304.14 wiping cloths, use limitation: cloths used for wiping counters and spills shall be stored between uses in an approved sanitizer. observed damp cloths in kitchen. observed cloths soaking in sink in liquid 0 ppm chlorine sanitizer. |
| 2013-08-20 |
35 |
3-302.12 food storage containers identified with common name of food: label all working containers of food as to contents. observed unlabeled containers of white granuled foods at cook station. |
| 2013-08-20 |
45 |
observed shelves in prep cooler to be heavily rusting. observed door gaskets of small prep cooler accumulating moisture and supporting mold growth. |
| 2013-08-20 |
31 |
3-501.15 cooling methods: do not cool foods at room temperature once they reach 135 f. observed large pot of broth below 135 f while cooling in kitchen. cdi- moved to freezer. |
| 2013-05-22 |
1 |
person in charge shall be a certified food protection manager. observed no accredited training. |
| 2013-05-22 |
20 |
keep potentially hazardous foods cold at 45 f or below. observe dsprouts in flip top 65 f. moved to walk-in cooler. observed garlic / oil mixture made in-house at prep area 75 f. moved to walk-in cooler. |
| 2013-05-22 |
21 |
properly date mark potentially hazardous foods kept for more than 24 hours in facility. observed various soups from previous day or two days; other items; not date marked. date mark all items promptly. discussion. |
| 2013-05-22 |
26 |
properly label all containers containing chemicals. observed spray bottle with bleach unlabeled. cdi labeled. |
| 2013-05-22 |
26 |
medicines that are in a food establishment for the employees' use shall be labeled as specified under ? 7 101.11 and located to prevent the contamination of food; equipment; utensils; linens; and single-service and single-use articles. observed pepto-bism |
| 2013-05-22 |
36 |
outer openings of a food establishment shall be protected against the entry of insects and rodents by tight-fitting doors. observed rear door open to outside. |
| 2013-05-22 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-05-22 |
38 |
employees shall wear hair restraints when working with food. observed employee not wearing hair restraint upon entry. |
| 2013-05-22 |
45 |
use equipment for manufacturer's intended use. observed domestic crock pot in kitchen. for household use only on label. remove. |
| 2013-05-22 |
45 |
observed shelves in prep cooler across from cook line with significant rusting. replace shelves. |
| 2013-05-22 |
53 |
remove items that are not necessary to operation of maintenance of facility. observed football in kitchen. |
| 2013-05-22 |
54 |
designate a separate area for storage of personal; non retail food. observed food said to be for employees on shelfs with retail food; some food partially consumed. provide separate shelf or store personal food on lower shelves. |
| 2013-05-22 |
37 |
do not store food on the floor. observed two tubs of food on floor of walk-in cooler. moved to shelves. |
| 2013-03-11 |
23 |
facility stated they occasionally serve eggs to order. provide consumer advisory for this item if practice is to continue; or use pasteurized eggs. discontinue serving of undercooked eggs until one of the above conditions is met. |
| 2013-03-11 |
2 |
the pic shall inform employees of their responsibilities of reporting certain conditions of their health. email forms to facility. |
| 2013-03-11 |
20 |
keep foods that are held cold at 45 f or below. observed cooked tendon 48 f in flip top cooler. moved to walk-in for rapid cooling. |
| 2013-03-11 |
21 |
observed date marking system; but incomplete. date milk cartons when opened; all other potentially hazardous foods. if frozen; system must be in place to readily tell length of time foods frozen. cdi- discussion. |
| 2013-03-11 |
1 |
person in charge shall be a certified food protection manager. observed no accredited training. |
| 2013-03-11 |
28 |
facility has no consumer advisory for serving of cook-to-order eggs. discontinue using non-pasteurized eggs or provide consumer advisory for special order eggs. |
| 2013-03-11 |
36 |
outer openings of a food establishment shall be protected against the entry of insects and rodents by tight-fitting doors. observed rear door open to outside. |
| 2013-03-11 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. observed live german roaches in facility. |
| 2013-03-11 |
41 |
store scoops with handle extending out of food. observed scoop handle down in food. |
| 2013-03-11 |
47 |
observed food buildup in door gaskets of refrigeration units. |
| 2013-03-11 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2012-12-19 |
2 |
food employees shall be informed of their responsibilities as to their health. observed no policy in place. cdi- gave forms. |
| 2012-12-19 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no covered receptacle. |
| 2012-12-19 |
45 |
keep utensils in good repair. observed some strainers fraying. |
| 2012-12-19 |
41 |
on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under ?? 4-602.11 and 4-702 |
| 2012-12-19 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-12-19 |
31 |
cool foods in small volumes; uncovered or vented; in smaller containers. observed large volume of beef broth covered in walk-in from overnight. observed cooked shrimp and rice noodles tightly covered in cooling process. cdi- discarded broth; vented other |
| 2012-12-19 |
26 |
label working containers of toxic materials; including sanitizers; as to contents. observed unlabeled bleach bottle; other unlabeled substances. cdi-labeled |
| 2012-12-19 |
23 |
facility stated they occasionally serve eggs to order. provide consumer advisory for this item if practice is to continue; or use pasteurized eggs. |
| 2012-12-19 |
21 |
date mark foods that are prepared or opened in facility. observed milk not date marked. cdi- discussion. facility has good date-marking in place. |
| 2012-12-19 |
20 |
keep potentially hazardous foods at 45 f or above when holding cold. observed sliced beef 47 f in flip top; cooked shrimp 47 f; bean sprouts 50 f. cdi- ice added to sprouts; other foods moved to walk-in for quick cooling. |
| 2012-12-19 |
18 |
cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less as spec |
| 2012-12-19 |
1 |
person in charge shall be a certified food protection manager. observed no accredited training. |