| Violation Date |
Code |
Description |
| 2018-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-10-30 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in cooler. |
| 2018-10-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over vegetables in walk in cooler. cdi by correcting storage order. |
| 2018-06-19 |
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 utensil stored in bowl of room temperature water. |
| 2018-06-19 |
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 chicken and sausage in walk in cooler with no date marking sticker. cdi by properly dating with prep date. |
| 2018-06-19 |
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 touch ready to eat food with bare hands. cdi by intervention and voluntary discard. |
| 2018-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving. |
| 2018-02-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface. |
| 2018-02-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door of facility open with no insect barrier. |
| 2018-02-21 |
33 |
3-501.13 use approved thawing methods. observed container of fish thawing in container on prep surface. |
| 2018-02-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed spinach and duck with no date labels. pic stated that both were prepared the previous day. cdi by date marking properly. |
| 2018-02-21 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed employee touch noodles with bare hands. cdi by voluntary disposal. |
| 2017-10-11 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands and recontaminate by turning off the faucets with bare hands. cdi by |
| 2017-10-11 |
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 sweet potatoes and cooked noodles with no date marking. cdi by date marking with correct date. |
| 2017-10-11 |
45 |
4-501.11 maintain equipment in good repair. observed broken flip top unit and one broken container. pic stated that a new flip top has been ordered and should be delivered the day of the inspection or the day after. pic is using ice as a means of keeping |
| 2017-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on inside of walk in cooler. |
| 2017-05-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food and personal items stored throughout facility such as in the walk in and other coolers. |
| 2017-05-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on equipment throughout facility. |
| 2017-05-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored on top of prep surface. |
| 2017-05-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several working containers of various sauces and spices with no labels. |
| 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 several items throughout facility with no date mark. cdi by dating the items with the correct date. |
| 2017-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp in the reach in measuring at 49. cdi by removal to walk in for rapid cooling. |
| 2017-05-22 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a rotten head of lettuce in the walk in cooler. cdi by voluntary discard. |
| 2017-02-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw chicken stored above raw shrimp, raw beef and raw eggs in walkin cooler. rearranged. always keep raw chicken on the bottom. |
| 2017-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg rolls at 75f and chicken at 68f in reach in unit. moved to walkin cooler to properly cool. |
| 2017-02-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. 6-501.111 keep the premises free of insects, rodents, and other pests.back door is left cracked. keep closed to prevent pests from entering. observed live roach in facility. con |
| 2017-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep table. |
| 2017-02-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee items, foods are throughout the facility. in walkin cooler, designate an area for only employee items. in all other areas, label items th |
| 2017-02-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the inside of the freezer where debris has accumulated at bottom. |
| 2017-02-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic rice cooker - used for personal use only. observed induction burner - used for personal use only. |
| 2016-10-19 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee crack a raw shell egg and not wash his hands afterwards. cdi by instruction. |
| 2016-10-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked broccoli being stored on a shelf above the wok line while below 135f (see chart). cdi- broccoli was reheated and prepared for customer orders. |
| 2016-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a flip top cooler cold holding above 45f (see chart). cdi- all tcs foods were relocated to the walk in cooler or reach in freezer. instructed pic to contact |
| 2016-10-19 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c remove dead insects from the premises as often as necessary to keep the premises clean. observed multiple dead cockroaches on insect sticky paper and on the walk in cooler doo |
| 2016-10-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a steam wok stored clean with food debris and residue accumulation on it. cdi- item was set aside for recleaning. |
| 2016-10-19 |
45 |
4-501.11 maintain equipment in good repair. observed a flip top cooler with an ambient air temperature at ~49f. instructed pic to call a refrigeration service technician for repairs. |
| 2016-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue accumulation on sauce bottles, along the wok line, and in-between the pork cooker and fryer. |
| 2016-10-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed missing plumbing piping below the hand sink in the men's restroom. pic indicated a plumber would be arriving later today for repairs. |
| 2016-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on counter tops while not in use. |
| 2016-05-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on sauce bottles and along the wok line. |
| 2016-05-12 |
45 |
4-501.11 maintain equipment in good repair. observed flip top reach in cooler with an ambient temperature of ~47f. pic adjusted temperature dial in unit. |
| 2016-05-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple cockroaches (alive and dead) in the kitchen. facility has a pest control provider and they are actively working towards pest removal. |
| 2016-05-12 |
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 an opened package of tofu in a reach in cooler not dated. cdi- datemark added. improvements made since last inspection. |
| 2016-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage in a flip top cooler above 45f and several foods stored in the reach in portion of the same cooler above 45f (see chart). cdi- cabbage discarded, other foods were relo |
| 2016-01-04 |
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 a tofu package opened on 1/3 without a datemark, cooked pork thawed on 1/2 without a datemark, fried tofu prepared on 1/2 without |
| 2016-01-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored directly over shell eggs in the walk in cooler. cdi- storage rearranged. |
| 2016-01-04 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed on site digital thermometer would not turn on. the facility has thin masses of food that require a thin probe thermomete |
| 2016-01-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple cockroaches on the inside door frame of the pork smoker and on the inside door frame of the walk in cooler. |
| 2016-01-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths stored on a preparation table. |
| 2016-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the side of the pork smoker and on sauce bottles located on the wok line. |
| 2016-01-04 |
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 debris accumulation underneath the fryers and o |
| 2015-09-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee use foods stored throughout the kitchen in the walk in cooler and in the flip top reach in cooler. designate one area for orde |
| 2015-09-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed 3 soiled sauce bottles near the wok line, the top of the pork cooker with debris accumulation on it, and debris accumulation on the salt/spice/sauc |
| 2015-09-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed 2 containers with dry spices/salts not labeled. |
| 2015-09-03 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed one spray canister of pesticide labeled 'for residential use only' on the can. cdi- canister dis |
| 2015-09-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one cut cabbage head set out on a preparation table at 61f while not in use and one container of chopped cabbage in a flip top cooler at 51f. cdi- cabbage head and chopped cab |
| 2015-09-03 |
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 use bare hands to remove a fully cooked spring roll from the fryer and place it into a to-go box. |
| 2015-09-03 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf employees were unfamiliar with the employee health policy. cdi- provided county employee health policy today. |
| 2015-04-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee food on food prep surface and multiple employee foods not labeled ans stored properly. cdi-labeled must label all employee foods and store them t |
| 2015-04-15 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed cooked chicken date marked 4-8-15. cdi- discarded 7 days at 41 f or less, 4 days if 42-45 f. |
| 2015-04-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage cold holding at 48 f. this was the only tcs food not in temperature. therfore repeat violations points not taken. cdi- metal pan used instead of plastic. |
| 2015-04-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavvily soiled smoker equipment. repeat points not taken because owners have done much cleaning. facility much cleaner overall. |
| 2015-02-26 |
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 excessive pooling of grease on floor behind stov |
| 2015-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive grease residue on outsides of cooking equipment. |
| 2015-02-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled old soy sauce bucket full with pink detergent powder. cdi- labeled |
| 2015-02-26 |
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 multiple cooked tcs foods not date marked, some employee foods, other-cooked noodles, cooked chicken and egg rolls. vr for date mar |
| 2015-02-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed cooked eggrolls and chicken sitting over stove area at 89 and 90 f. cdi- removed to flash cool |
| 2015-02-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed open container of raw chicken stored atop container of cooked noodles. cdi- reorganized |
| 2015-02-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple tcs foods facility stored with and over food for public that is employee food. cdi-reorganized ; employee food must be labeled and stored seperate fro |
| 2014-10-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed owners state several foods about to be temped were employee food. observed these foods to be stored over ready to eat foods for sale to public. cdi- reorganize |
| 2014-10-10 |
7 |
3-301.11©minimize bare hand contact with exposed food that is not in ready-to-eat form. while temping cut cabbage, disclosed to pic food was out of temperure. observed pic respond by placing bare hnads in to judge temperature. cdi- pic discard; instructio |
| 2014-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cooked duck on counter at 70 f and cut cabbage in top of prep unit at 70 f. cdi- removed to cool |
| 2014-10-10 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed cooked duck not date marked, cooked chicken not date marked, and multiple cooked tcs foods like duck in freezer not date marked. repeat viola |
| 2014-10-10 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed eggrolls anc cooked chicken cooling in closed plastic containers insde prep unit. cdi- prep unit not for cooli |
| 2014-10-10 |
36 |
6-501.111 premises shall be kept free of insects, rodents, and other pests. observed one small roach crawl across floor. unable to find more roaches. pic stated he knew there were some roaches and exterminator has been called. vr for exterminator |
| 2014-10-10 |
47 |
4-601.11©keep nonfood-contact surfaces of equipment clean. observed multiple non-food contact surfaces with residue accumulation, especially equipment door handles. |
| 2014-10-10 |
53 |
6-501.11 maintain physical facilities in good repair. observed openings where daylight is seen through to the outside near floor near water heater. must repair so that insects may not get in. |
| 2014-10-10 |
34 |
4-502.11(b) maintain thermometers properly calibrated. observed digital thermometer in greasy bag with batteries not installed. cdi- batteries installed; maintain working and calibrated at all times |
| 2014-06-12 |
51 |
5-501.17 ladies toilet room shall have a covered receptacle. observed ladies rest room without cover for trash can. |
| 2014-06-12 |
21 |
3-501.17 opened, ready-to-eat, tcs foods shall meet date marking requirements. observed cooked duck and cooked chicken and eggrolls not date marked. cdi- removed to date mark |
| 2014-06-12 |
13 |
3-302.11 raw proteins shall be stored below erady to eat foods. observed opened raw shell eggs in open container stored over plastic container of cooked egg rolls and chicken. cdi- open raw eggs placed on bottom of unit |
| 2014-06-12 |
1 |
2-102.12 facility shall have pic with food safety certification. observed pic state he has taken class but has no documentation of passing, only receipt of $220.00 for taking class. |
| 2013-10-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed cooked duck, soup |
| 2013-10-21 |
39 |
3-304.14 wiping cloths, use limitation - c. store damp wiping cloths between uses in container of sanitizer. observed two damp wiping cloths stored on prep table surface. explained to pic, he put cloths into bucket of sanitizer. |
| 2013-10-21 |
34 |
4-302.12 food temperature measuring devices - pf. facility must have thin probe thermometer in place for measuring temperature of thin foods such as shredded cabbage. observed no such thermometer present today. vr - verificaiton required - will return wed |
| 2013-10-21 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. observed free chlorine in bleach water sanitizer measured over 400 ppm. maintain between 50 and 200 ppm - aim for around 100 ppm. |
| 2013-10-21 |
1 |
2-102.12 certified food protection manager - c. observed no certified food protection manager on site. have in place by january 1, 2014. left handout with chinese language resources for class. |
| 2013-02-05 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after preparation. observed only small quantity of cooked chicken nuggets older than 24 hours - pic states that he cooks two days' worth at a time. date mark |
| 2013-02-05 |
39 |
3-304.14. store damp wiping cloths in container of sanitizer between uses. observed two damp wiping cloths on prep surfaces. |
| 2013-02-05 |
45 |
4-501.11. maintain utensils and equipment in good repair. observed most of equipment starting to show wear. |
| 2013-02-05 |
2 |
2-201.11(a). permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. observed no employee health p |
| 2013-02-05 |
53 |
6-501.114. remove from premises items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. observed cluttered storage closet with several items no longer in use. also observe |
| 2013-02-05 |
54 |
6-403.11. areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination. observed personal coffee/tea pot and personal cups on dr |
| 2013-02-05 |
47 |
4-601.11(c). nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed better cleaning needed under and behind wok line and on exterior of equipment. |
| 2013-02-05 |
1 |
2-102.12 pic must be a certified food protection manager by january 1; 2014. observed no certified food protection manager. |