| Violation Date |
Code |
Description |
| 2018-11-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing from in between tile in the kitchen. observed food debris stuck in between tile. advised to replace grout to |
| 2018-11-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-11-08 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed facilities chlorine test strips have been expired since february 2010. advised to get new test strips. vr |
| 2018-11-08 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at refrigerator. advised to replace gasket at the refrigerator. |
| 2018-11-08 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. repeat violation. observ |
| 2018-11-08 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in standing water. cdi - food employees turned on water faucet to thaw under running water. |
| 2018-11-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soda nozzle at bar with build up. advised to clean. observed two cell phones stored on slicers food contact surface. cdi - relocated cell phones to pr |
| 2018-11-08 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare handing ready to eat cabbage. cdi - provided gloves to the cook lin |
| 2018-11-08 |
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 employees uneducated on when to wash hands. cdi - educate |
| 2018-11-08 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manger on site during insp |
| 2018-06-04 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee bare hand contacting carrots; carrots will be cooked in wok. cdi - educated to wear gloves when handling food. cook |
| 2018-06-04 |
14 |
4-702.11 utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. -p observed food employee did not sanitize large pot; did not follow proper cleaning procedures. cdi - educated how to properly wash, rinse, and saniti |
| 2018-06-04 |
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.-p observed rice in walkin cooler that has been cooling overnight; did not reach proper cooling criteria. refer to temperature chart. cdi |
| 2018-06-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed that customer has ordered chicken and did not arrive to pick up 'take-out' order. cdi - discarded product. facility has been working on cold holding criteria. |
| 2018-06-04 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed one container of cabbage that did not have a date. cdi -educated to date product after it has been prepared and held |
| 2018-06-04 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. observed back door not a |
| 2018-06-04 |
45 |
4-501.11 maintain equipment in good repair. observed one light bulb out underneath the hood. observed drain stopper for the sanitizer compartment at the 3 compartment sink not working properly. advised to repair. |
| 2018-06-04 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed employees using a bo |
| 2018-06-04 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed cups that w |
| 2018-06-04 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed handsink in the back of the kitchen not functioning. advised to make hndsink work. |
| 2018-06-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing from inbetween tiles throughout the kitchen. advised to replace grout. 6-501.12 floors, walls, ceilings inclu |
| 2018-06-04 |
38 |
2-302.11(a) food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.-pf. observed multiple employees on sit with long fingernails. advised to have employees trim nails (not on site). |
| 2017-11-16 |
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 a spice that was unlabled. spice was dried chili's. cdi - food employee placed label on product. twa |
| 2017-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature throughout. refer to temperature chart. cdi - the product that was sitting out of temperature such as the egg roll, chicken, raw egg has been volunta |
| 2017-11-16 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed container of sprin |
| 2017-11-16 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw shelled eggs stored above ready to eat egg rolls in the refrigerator. cdi - relocated the raw shelled eggs to the bottom of the refrigerator to prevent contamination. educa |
| 2017-11-16 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single use straws for the 'to-go' drinks exposed to spl |
| 2017-11-16 |
45 |
4-501.11 maintain equipment in good repair. observed walkin cooler gasket torn. advsied to replace. |
| 2017-11-16 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed |
| 2017-07-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing between tiles in dishpit area. advised to replace grout. 6-501.11 floors, walls, and ceilings including the |
| 2017-07-28 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-07-28 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper handles |
| 2017-07-28 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. observed back door not a |
| 2017-07-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed improper cooling methods for cooked rice. rice not meeting time and temperatu |
| 2017-07-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed dumpling and chicken exceed 4 day cold holding criteria. refer to temperature chart. product |
| 2017-07-28 |
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 rice out of temperature in the walkin cooler. refer to temperature chart. cdi - educated about proper cooling time/tempera |
| 2017-03-16 |
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 rice in walkin cooler that did not meet time/temp cooling criteria. refer to temperature chart. cdi - discarded rice. educa |
| 2017-03-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed rice that did not meet cooling time/temp. product was stored in mass volume in |
| 2017-03-16 |
33 |
3-501.13 use approved thawing methods. observed raw shrimp thawing in standing water on prep table. cdi - educated to thaw under running water, under refrigeration, or during the cooking process. |
| 2017-03-16 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-p observed food employee wipe nose and did not wash hands. cdi - educated to wash hands after contaminating them; advised to wash hands thoroughly. 2-301.15 only wash |
| 2017-03-16 |
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. observed medicine, glasses, and cell phone on pr |
| 2017-03-16 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed food |
| 2016-12-05 |
45 |
4-501.11 maintain equipment in good repair. observed walkin cooler gasket torn. advised to fix that. |
| 2016-12-05 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed tongs stored on abs |
| 2016-12-05 |
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 msg without a label. cdi - advised to place label on msg. |
| 2016-12-05 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed a few products in the kitchen that have been held for over 24 hrs with no label for the product. cdi - advised to pl |
| 2016-12-05 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p repeat violation. observed celery stored on the rack in the walkin cooler. cdi - advised to store food in containers. |
| 2016-12-05 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no employee health policy, but pic is aware of the symptoms. cdi - emailed employee health policy to facility. |
| 2016-08-08 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed cooked pork stored in a plastic to-go bag that is not approved for food use. cdi-discarded. |
| 2016-08-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in interior of ice machine.4-501.114 maintain sanitizer at correct concentrations. -p observed a bottle of chlorine sanitizer at 0ppm. pic stated |
| 2016-08-08 |
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 food items not date marked including cooked pork and open tofu. also observed a pan of cooked cabbage filling for eggrolls |
| 2016-08-08 |
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. cleaning needed on floors and walls throughout.6-501.114 |
| 2016-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment surfaces throughout. |
| 2016-05-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 0ppm sanitizer at dish machine. dishes can be washed in the machine and sanitized in the 3 compartment sink until dish machine is repaired. verification required.4-601.11(a) equipment fo |
| 2016-05-17 |
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 employee grab lettuce for a to go order of lettuce wraps with her bare hands. cdi-by instruction. lettuce |
| 2016-03-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice hot holding in two warmers below 135f due to rice being overfilled in pans. cdi-all rice out of temperature removed. |
| 2016-03-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored directly on cleaned slicer. cdi-removed. |
| 2016-03-30 |
33 |
3-501.13 use approved thawing methods. observed items thawing in prep sink in standing water. |
| 2016-03-30 |
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 two items cooling and not properly vented. cdi-product vented. |
| 2016-03-30 |
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. cleaning needed on floors throughout. re-arrange items in |
| 2016-03-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats stored on dry storage items in dish machine area, observed employee food stored improperly throughout. |
| 2016-03-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters throughout. |
| 2015-11-09 |
54 |
6-303.11 the light intensity shall be: at 50 foot candles when working with utensils or equipment such as slicers. observed dim lighting above slicer and 3 compartment sink. replace burned out light bulbs. |
| 2015-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on equipment, on wall behind spray arm at dish pit and on handles of dry storage containers. |
| 2015-11-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled wet wiping cloth stored on counter beside raw meat prep. repeat. |
| 2015-11-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed employee prepping a large amount of raw pork ribs on prep table above open pans of cooked white rice and cooked cabbage. cdi-all ready to eat items located to walk in cooler. also |
| 2015-07-02 |
6 |
2-301.15 only wash hands in handwashing sink.-pfobserved employee washing handsink at prep sink. cdi - hands were properly washed at handsink. |
| 2015-07-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone stored on top of slicer at back prep area. cell phone removed and relocated. |
| 2015-07-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build-up on shelves inside walk-in cooler, grease on cook area hood system, and build-up on non- food contact part of deflector inside ice machine. |
| 2015-07-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wiping cloths stored throughout kitchen improperly. |
| 2015-07-02 |
33 |
3-501.13 use approved thawing methods.observed a container of lobster thawing in standing water. |
| 2015-07-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a tub of egg rolls and sweet and sour chicken stored in 2-door reach-in without date mark. observed individual containers of dumplin |
| 2015-07-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. designate area for employee food and drink. observed several employee food items stored in kitchen and in walk-in freezer shelves co-mingled with customer food. cdi - |
| 2015-02-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink on counter with dry goods and another drink on counter next to teah pitchers. cdi - drinks discarded. |
| 2015-02-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed 2 batches of fried sesame chicken under heat lamp < 135f ( see temp chart). pic reported that chicken was cooked about 30 minutes ago. suggested maintaining 135f/above or usi |
| 2015-02-09 |
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 portions of dumplings in plastic bowls that were taken out of the walk-in freezer and placed in the reach-in cooler on saturday th |
| 2015-02-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee book bag, newspaper, etc. in container with clean wiping cloths. |
| 2015-02-09 |
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 two containers of rice on shelf below prep table cooling at 96f with plas |
| 2014-10-28 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed various areas of kitchen floor needing to be regrouted. |
| 2014-10-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few metal pans stacked wet on shelf above 3-compartment. much improvement noted on air-drying. observed facility has purchased and provided extra shelving to help aid in |
| 2014-10-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and one dead roach present in kitchen. cdi - invoices shown for steritech pest service - last service was 10-26-14. continue to use effective pest abatement. protect out |
| 2014-10-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed individual containers of dumplings cooling in reach-in cooler that were s |
| 2014-07-22 |
18 |
3-501.14 ensure all tcs foods are cooled within 2 hours from 135f to 70f and down to 45f/below within 4 hours for total of 6 hours cooling time - p. observed a grey bus tub of white rice at 53f in center that had been made yesterday stored in walk-in. cdi |
| 2014-07-22 |
1 |
2-102.12 ensure a certified food protection manager is present at all times.- c. observed no certified food protection manager present. |
| 2014-07-22 |
31 |
3-501.15 use proper methods for rapidly cooling tcs foods. - pf observed bowls of breaded chicken < 135f on counter sitting out to cool. observed some large batches of rice cooling in walk-in. cdi, breaded chicken moved to walk-in; rice split into shallow |
| 2014-07-22 |
14 |
4-501.114 ensure mechanical warewashing equipment is working properly. - p observed chemical dishmachine not sanitizing properly-0ppm. chemical company was notified for service. ehs help set up wash, rinse, sanitize method for facility until dishmachine c |
| 2014-07-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. repair leaking faucet at 3-compartment sink. |
| 2014-07-22 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed grey and black bus tubs and sheet trays stacked wet on shelves at back of kitchen. repeat..... |
| 2014-03-18 |
1 |
2-102.12. ensure a certified food protection manager is present at all times. observed pic (owner) present without food protection manager certification. |
| 2014-03-18 |
8 |
5-205.11 ensure handsinks are used for no other purposes than handwashing. observed wiping cloths being soaked at handsink on service line. cdi, wiping cloths removed on site. |
| 2014-03-18 |
18 |
3-501.14 ensure all tcs foods are cooled within 2 hours from 135f to 70f and down to 45f/below within 4 hours for a total of 6 hour cooling time. observed a grey tub of white rice at 49f that had been made from yesterday in walk-in cooler. cdi, discussed |
| 2014-03-18 |
26 |
7-204.11 ensure sanitizers do not exceed tolerance levels. observed a container of chlorine sanitizer with soap and water stored well above 200ppm toxic level. cdi, sanitizer dumped and spray bottles used. |
| 2014-03-18 |
42 |
4-901.11 properly air dry dishes/equipment before stacking. observed several grey bus tubs stacked wet on shelf at back of kitchen. repeat |
| 2014-03-18 |
47 |
4-602.13 maintain nonfood contact surfaces clean. remove grease and residue from shelving inside walk-in cooler and equipment at cook area. |
| 2014-03-18 |
31 |
3-501.15 use proper methods for rapid cooling of tcs foods. upon entry into kitchen, observed several foods< 135f sitting out to cool including pork , breaded chicken, and noodles. cdi, all items moved to walk-in for proper cooling. observed two tubs of r |
| 2013-11-19 |
53 |
6-201.11 floors, walls and ceilings-cleanability. observed walls needing cleaning in kitchen. improvement noted since last inspection. (walls being cleaned during inspection). |
| 2013-11-19 |
42 |
4-901.11 equipment and utensils, air-drying required. observed sheet trays and bus tubs stacked wet on shelf at back. repeat. |
| 2013-11-19 |
41 |
3-304.12 in-use utensils, between-use storage. observed bowls being used in food products on cook line prep table. use handled utensils only for food items. repeat. observed ice scoop handle stored down in ice in both ice bins at front waiter/waitress are |
| 2013-11-19 |
31 |
3-501.15 cooling methods. observed a sheet pan of spring rolls that had just been prepped and placed in reach-in cooler to cool down. cdi, discussed proper cooling methods with pic; cool prepped items in walk-in cooler first before placing in prep or reac |
| 2013-11-19 |
6 |
2-301.14 when to wash. observed employee come in from outside back door and continue to handle dishes without washing hands. cdi, directed to wash hands. observed employee in dish machine area talking on the phone and not washing hands before continuing w |
| 2013-11-19 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager present at time of inspection. facility has until january 1, 2014 to comply. |
| 2013-09-23 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager present. informed pic to have someone with certification by jan 1, 2014. |
| 2013-09-23 |
8 |
6-301.14 handwashing signage. observed a few sinks in the kitchen missing handwashing signs. cdi, (signs provided during inspection) |
| 2013-09-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed dried grease residue remaining on sheet pans stored as clean on back shelf. cdi,( pans taken down and moved to dish area to be washed and sanitized). observed |
| 2013-09-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. observed no date marking on egg rolls in walk-in cooler held more than 24 hours. cdi (by instruction) |
| 2013-09-23 |
26 |
7-204.11 sanitizers, criteria-chemicals. observed toxic level of chlorine stored in spray bottle labeled as sanitizer. solution well above 100ppm. cdi, (corrected to proper concentration during inspection). repeat |
| 2013-09-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing. observed a clean rack of glasses stored in splash zone of handsink at dish machine area.4-901.11 equipment and utensils, air-drying required. observe |
| 2013-09-23 |
41 |
3-304.12 in-use utensils, between-use storage. observed ice scoop handle buried in ice inside big ice machine in the kitchen. keep handles up out of product. observed bowls being used to dispense food products. only use handled utensils for food. |
| 2013-09-23 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed a few shelves that were rusted in walk-in cooler and a few reach-in coolers. observed some torn cooler gaskets on reach-in prep coolers. repair/replace as needed, |
| 2013-09-23 |
53 |
6-101.11 surface characteristics-indoor areas. observed detailed cleaning needed on walls throughout kitchen especially at dish machine area. observed worn damaged caulking at this area as well. |
| 2013-09-23 |
34 |
4-302.12 food temperature measuring devices. provide a properly sized thin probe thermometer for testing thin food products. observed a thick digital probe thermometer available for use. cdi, (by instruction) |
| 2013-01-28 |
39 |
wet wiping cloths must be stored in approved sanitizer between use. observed wet; used cloths placed on tables; counters and cutting board while between use. |
| 2013-01-28 |
26 |
toxic or poisonous materials must be used properly without risk of contaminating food; surfaces. observed toxic level of chlorine in solution labeled as sanitizer. corrected during inspection. |
| 2013-01-28 |
37 |
handle and store foods in a manner to prevent exposure to contamination or adulteration. observed raw chicken thawing in 3-compartment sink vat next to vat containing soiled utensils. observed uncovered foods in walk-in exposed to soiled wire shelving o |
| 2013-01-28 |
45 |
maintain nonfood-surfaces cleanable and in good repair. observed paint/laminate peeling from wire shelving in walk-in cooler. |
| 2013-01-28 |
6 |
employee shall wash hands as often as necessary to remove contamination. employee shall wash hands after touching bare skin (face). observed employee prepping vegetables touch face; and continue to handle food without washing hands. corrected by instru |
| 2013-01-28 |
53 |
provide better cleaning of floor under shelves and equipment in wait station. |
| 2013-01-28 |
54 |
need to clean hood system over wok line. |
| 2013-01-28 |
47 |
facility shall adequately clean nonfood-contact surfaces with frequency to preclude residue/dust buildup. observed surfaces in kitchen in need of cleaning. observed knobs; handles and faucet fixtures with residue buildup. observed residue on walk-in sh |
| 2013-01-28 |
1 |
facility shall at all times of operation have a designated person-in-charge exercising active managerial control over food safety risk factors. this person shall be a certified food safety manager. no certified manager present; today. certification req |