| Violation Date |
Code |
Description |
| 2019-01-17 |
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 floors, walls, ceilings and fixtures throughout in need of repair.6-502.12 flo |
| 2019-01-17 |
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 throughout especially chemical bottles and shelving. repeat |
| 2019-01-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over ready to eat foods. cdi-items rearranged to proper storage order. repeat. |
| 2018-10-12 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floors, walls, ceilings and fixtures throughout in need of repair.6-502.12 flo |
| 2018-10-12 |
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 throughout especially chemical bottles and shelving. repeat |
| 2018-10-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over open container of cooked vegetables. cdi-moved to proper storage order. repeat. |
| 2018-10-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table with food being prepped. |
| 2018-10-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager onsite during inspection. |
| 2018-05-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager onsite during inspection. |
| 2018-05-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over open container of cooked vegetables. cdi-moved to proper storage order. |
| 2018-05-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in small two door cooler holding above 45f. items placed into walk in cooler and will not use unit until repaired. |
| 2018-05-14 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. place properly working air thermometer in cold hold units. |
| 2018-05-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed heavy roach presence in facility including juvenile roaches. pic stated facility has not been treated for pest in 6 months. pic is scheduling a visit from licensed pest contro |
| 2018-05-14 |
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 floors, walls, ceilings and fixtures throughout in need of repair.6-502.12 flo |
| 2018-05-14 |
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 throughout especially chemical bottles and shelving. repeat |
| 2018-05-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones and clothing stored improperly. |
| 2018-05-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled wiping cloth held on counter. |
| 2018-01-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over vegetables and raw pork stored over open container of sauce. cdi-rearranged to proper storage order. |
| 2018-01-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2018-01-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on counters. |
| 2018-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked broccoli and breaded cooked chicken stored above 45f on counter. cdi-discarded. |
| 2018-01-23 |
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 throughout especially chemical bottles and shelving. repeat |
| 2018-01-23 |
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 floors, walls, ceilings and fixtures throughout in need of repair.6-502.12 flo |
| 2017-10-03 |
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 floors, walls, ceilings and fixtures throughout in need of repair.6-502.12 flo |
| 2017-10-03 |
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 throughout especially chemical bottles and shelving. repeat |
| 2017-10-03 |
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 scoop handle stored down in ice. |
| 2017-10-03 |
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 dented cans not separated. cdi-separated. |
| 2017-10-03 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door propped open throughout inspection. keep door closed. |
| 2017-10-03 |
9 |
3-201.11 use food from approved sources only.-p observed a bag of dried mushrooms in facility with no english labeling. cdi-pic removed from facility. repeat. |
| 2017-10-03 |
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 employee cutting up raw chicken and begin to cook food for an o |
| 2017-05-08 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-05-08 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee return from outside to kitchen without washing hands. cdi-directed to handsink. |
| 2017-05-08 |
9 |
3-201.11 use food from approved sources only.-p observed a bag of dried mushrooms in facility with no english labeling. |
| 2017-05-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw scallops stored over vegetables in cooler. cdi-items rearranged to proper storage order. |
| 2017-05-08 |
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 floors, walls, ceilings and fixtures throughout in need of repair.6-502.12 fl |
| 2017-05-08 |
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 throughout especially chemical bottles and shelving. repeat |
| 2017-05-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on knife stored as clean. cdi-knife taken to be recleaned. observed build up in interior of ice machine. repeat. |
| 2017-01-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed grinder that pic states is used with dried food debris and and employee hat stored on food contact surface. cdi-taken to be cleaned. observed build up |
| 2017-01-03 |
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 chopping cooked pork with bare hands. cdi-product discarded, employee directed to handsink and ask |
| 2017-01-03 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed black foreign particles in ice stored in cooler up front. cdi-ice discarded and cooler cleaned.3-202.15 food packaging has be in good condition, intact and prote |
| 2017-01-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pot of fried rice stored above woks at room temperature and below 135f. cdi-discarded. |
| 2017-01-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-01-03 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door not sealing properly to ensure protection from insect or rodent entry. |
| 2017-01-03 |
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 throughout especially chemical bottles and shelving. |
| 2017-01-03 |
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 floors, walls, ceilings and fixtures throughout in need of repair. |
| 2017-01-03 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in standing water in 2 comp sink. |
| 2016-08-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-08-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink, cigarettes and lighter stored on prep table while food was being prepped. cdi-all items removed. |
| 2016-08-11 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee touching cooked sweet sour chicken with bare hands. chicken was in the process of cooling and will be reheated but unable to determine if chic |
| 2016-08-11 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed large amount of breaded cooked chicken stored in direct contact with cardboard boxes. cdi-chicken placed into food grade plastic bags. |
| 2016-08-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer at 0ppm. cdi-remade to correct concentration. |
| 2016-08-11 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee go outside, return and begin prepping food without washing hands. cdi-employee stopped and directed to handsink. |
| 2016-08-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked broccoli and meat cooling in open air prep cooler. also observed c |
| 2016-08-11 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open with a screen door in place. screen door has wide gaps at top and bottom which do not protect against insect entry. |
| 2016-08-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without a hair restratint.2-302.11 fingernails in good condition. observed long soiled fin |
| 2016-08-11 |
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 throughout. |
| 2016-08-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-labeled. |
| 2016-04-05 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. reduce and clean up clutter in back area beside freezer. |
| 2016-04-05 |
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 knife in between equipment. |
| 2016-04-05 |
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 stored on floor of freezer. |
| 2016-04-05 |
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 sweet sour chicken cooling on counter below 135f. cdi-item put into walk i |
| 2016-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items stored out on counter above 45f such as noodles and cut cabbage. cdi-all items placed into cooler. |
| 2016-04-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken and rice held on shelf above woks below 135f. cdi-food discarded. |
| 2016-04-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken over eggrolls, observed raw scallops stored over cooked items. cdi-items rearranged. |
| 2016-04-05 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed foreign objects in ice stored in cooler. cdi-ice discarded. |
| 2016-04-05 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-01-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manger on site. |
| 2016-01-07 |
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 handle raw broccoli with bare hands and place in broccoli in wok to cook. observed final cook temp |
| 2016-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed strong odor emananting from unused cooler. clean build up from bottles of cleaner. |
| 2016-01-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without a hair restraint. |
| 2015-11-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pan of raw egg yolk stored over cooked noodles. observed scallops thawing in cooler over shredded lettuce. cdi-all items moved to proper storage order. repeat.3-304.11 food shall o |
| 2015-11-16 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. at time of inspection, |
| 2015-11-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink and food stored beside cut carrots on drainboard of 3 compartment sink. cdi-drink and food removed. |
| 2015-11-16 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee cough into hands and begin to touch clean equipment/utensils without washing hands. cdi-employee directed to hand sink to wash hands properly. |
| 2015-11-16 |
9 |
3-201.11 use food from approved sources only.-p observed an item appearing to be kimchi stored in glass jar without a label in dry storage area along with food used to serve customers. employee stated item belonged to another employee. ehs explained item |
| 2015-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed cooler used to store ice for customer drinks with film and build up in interior. repeat. |
| 2015-11-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked chicken and cooked breaded chicken cooling in walk in cooler and ti |
| 2015-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken stored improperly in flip top unit above cold well and above 45f. pic stated chicken was recently placed in cooler. cdi-item transferred to walk in cooler to cool |
| 2015-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of soy sauce stored on floor of walk in cooler. observed peeled carrots stored on drain board of 3 compartment sink con |
| 2015-11-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. repeat. |
| 2015-11-16 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled rags stored on counters throughout kitchen and in contact with ready to eat food.3-3 |
| 2015-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed improvement on cleanliness of equipment from previous inspection but build up on equipment near fryers still observed.observed cooler across from 3 |
| 2015-11-16 |
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 heavy dust build up on ceilings in restrooms. re |
| 2015-11-16 |
54 |
6-303.11 provide adequate lighting. no properly working fixed lighting observed in back storage room. observed only a hanging service/drop light beside doorway. |
| 2015-11-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a trail of live ants near 3 compartment sink floor drain, also observed dead roaches under dry storage and one dead roach on floor near cook line. pic showed ehs a copy of vis |
| 2015-10-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken stored improperly in flip top unit above cold well and product temperature above 45f. also observed raw egg product stored on counter above 45f. cdi-both items trans |
| 2015-10-28 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed a bottle of icy hot medication stored on shelf above prep table. cdi-relocated. |
| 2015-10-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cooler used to store ice with a filmy buildup in interior. |
| 2015-10-28 |
31 |
-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 a large batch of noodles in the walk in that had been cooling in a thick, dee |
| 2015-10-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2015-10-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over cooked eggrolls in small holding unit. also observed raw chicken stored over raw vegetables in flip top prep unit. cdi-chicken relocated to proper storage o |
| 2015-10-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed dead roach on floor underneath dry storage shelving. provide documentation of pest control from licensed company. repeat. |
| 2015-10-28 |
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, walls, and ceilings throughout |
| 2015-10-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without hair restraint. |
| 2015-10-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rag stored on counter. |
| 2015-10-28 |
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 knife stored in between equipment. also observed scoop handle stored do |
| 2015-10-28 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods are ansi certified or equivalent. observed a non-commercial chest freezer in the kitchen area used to store frozen items such as wantons. repeat compliance |
| 2015-10-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed throughout kitchen on all equipment surfaces including gaskets on coolers. repeat |
| 2015-10-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes stored on floor of freezer. observed boxes of raw chicken stored on floor in prep area. observed bag of onions stored on th |
| 2015-06-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic present but does not have proof of being a certified food protection manager. |
| 2015-06-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a putty knife stored in the rear handsink. cdi putty knife removed |
| 2015-06-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several flat pans and bus tubs stacked as clean with food residue on the sides. |
| 2015-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs items throughout the facility cold holding at temperatures above 45f. cooked pork and cooked chicken from the prep flip top, as well as the cooked half chicken we |
| 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 a large batch of noodles in the prep reach in that had been cooling in a |
| 2015-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in the rear area and customer area of the restaurant, as well as a roach in the canwash area. |
| 2015-06-22 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods are ansi certified or equivalent. observed a non-commercial chest freezer in the kitchen area used to store frozen items such as wantons. repeat compliance |
| 2015-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. several gaskets on the reach in units soiled with black debris and food residue. observed rusty shelving in the walk in unit that need replacing or resurfac |
| 2015-06-22 |
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 cracked tiles and general build up of dirt and debris in the rear storage/can |
| 2015-06-22 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf pic could not provide a thin probe thermometer during inspection. verification required. |
| 2015-01-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee eating on counter next to food being prepared. cdi - food removed. observed bottled employee drink on counter. cdi - drink discarded. |
| 2015-01-08 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. |
| 2015-01-08 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed cooked chicken stored on counter inside cardboard box. cdi - chicken removed and stored inside food grade container. 3-302.11(a) separate raw |
| 2015-01-08 |
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 cooked chicken cooling in walk-in cooler with lids on. cdi - lids removed |
| 2015-01-08 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic chest freezer in kitchen being used. 4-501.11 maintain equipment in good repair. observed 3-door reach-in cooler |
| 2015-01-08 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed chlorine sanitizer in two spray bottles and bucket too strong above 400ppm. cdi - all sanitizer was diluted during inspection. |
| 2014-07-31 |
45 |
4-205.10 ensure all equipment used in food service establishment is nsf/ansi approved.- c. observed domestic rice cooker and chest freezer in use.4-501.11 good repair and proper adjustment-equipment - c. observed 3-door cooler at back prep area of kitchen |
| 2014-07-31 |
31 |
3-501.15 ensure proper methods are being used to rapidly cool time/temperature control foods. - pf observed noodles and sweet and sour chicken in walk-in cooling in large portions. some products were made 7/29/14 at borderline (45f) temperatures. cdi, pro |
| 2014-07-31 |
20 |
3-501.16 (a)(2) and (b) maintain potentially hazardous food (time/temperature control for safety food) for cold holding at 45f/below. - p. observed pooled eggs, cabbage, sweet and sour chicken, and noodles that had been left out > 45f and transferred to c |
| 2014-07-31 |
8 |
5-205.11 ensure handsinks are used for handwashing purposes only. - pf observed employee using handsink at front of kitchen to rinse out cloths and observed two bottles of soy sauce stored in basin of sink. cdi, items removed from sink. discussed proper u |
| 2014-07-31 |
6 |
2-301.14 ensure hands are washed properly after engaging in activities that contaminate hands or before food preparation. - p. observed employee come into the kitchen from the back door and proceed to assemble food for a delivery without first washing han |
| 2014-07-31 |
4 |
2-401.11 properly store employee drinks and food to prevent contamination. - c. observed bottled drink on counter surface. observed a jar of sliced kimchi consumed by employees stored on counter with other personal items. observed a to-go plate of food be |
| 2014-07-31 |
2 |
2-201.11 (a), (b), (c), & (e) ensure all facilities have an approved employee health policy in place. - p. observed person in charge with incomplete knowledge of employee health policy. cdi, gave copy of employee health agreement; person in charge reviewe |
| 2014-07-31 |
1 |
2-102.12. ensure a certified food protection manager is on site at all times.- c. observed person in charge without certification by accredited program. |
| 2014-02-07 |
31 |
3-501.15 use proper cooling methods for cooling down tcs foods. observed large portions of breaded chicken cooling inside walk-in cooler and on counter. cdi, these were broken down into smaller portions and divided into two containers then placed in walk- |
| 2014-02-07 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed pic without certification by an accredited program. |
| 2014-02-07 |
20 |
3-501.16 (a)(2) and (b) ensure time/temperature control foods are being stored at 45f/below. observed pooled eggs at 48 and cabbage at 49 left out on counter. repeat..cdi by storing in cooler to cool down. |
| 2014-02-07 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety and ready-to eat foods are properly date marked if held more than 24 hours. observed containers of egg rolls stored in walk-in cooler that were prepared on wednesday not date marked. c |
| 2014-02-07 |
38 |
2-303.11 food handlers shall not wear jewelry on wrists. observed food handlers with bracelets on. |
| 2014-02-07 |
6 |
2-301.14 ensure hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee leave kitchen then return to handling dishes and food without washing hands. observed same employee answer phone ca |
| 2014-02-07 |
45 |
4-205.10 ensure all equipment used in food service is nsf/ansi approved. observed domestic rice cooker stored on counter. 4-501.11 maintain equipment stored inside facility in good repair. observed cooler in disrepair used for storage. observed lots of cl |
| 2014-02-07 |
47 |
4-602.13 maintain non food contact surfaces clean. observed cleaning needed around cooking area, shelves inside walk-in cooler, inside reach-in cooler that is in disrepair, and handles of reach-in coolers on cook line. observed lots of grease and residue. |
| 2014-02-07 |
54 |
6-403.11 maintain designated areas in facility to store personal employee belongings (food and drink). observed employee food stored with customer food inside walk-in cooler. |
| 2014-02-07 |
39 |
3-304.14 when not in use wet wiping cloths shall be stored in chemical sanitizer. observed several wiping cloths laying on counter. |
| 2013-10-09 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager present at time of inspection. |
| 2013-10-09 |
4 |
3-301.12 preventing contamination when tasting. observed several employee bottled drink stored on shelf above flip top cooler & prep surfaces. cdi, drinks removed. |
| 2013-10-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed dried grease build-up on inside edges of sheet pans stored on shelf above 3-compartment. cdi, cleaning process started. |
| 2013-10-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. observed egg rolls and noodles inside walk-in cooler without date. cdi, by instruction. |
| 2013-10-09 |
26 |
7-102.11 common name-working containers. observed chemical spray bottles not labeled. cdi, labeled on site.7-204.11 sanitizers, criteria-chemicals. observed bleach sanitizer in spray bottle above 400ppm. cdi, diluted by manager on duty. |
| 2013-10-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed cooked chicken sitting out on counter at 53f. cabbage sitting out on counter at 70f, pooled eggs stored inside bottom of flip top |
| 2013-10-09 |
41 |
3-304.12 in-use utensils, between-use storage. observed bowls being used to scoop celery, carrots, and onions. use handled utensils in food with handle sticking up out of the food. observed knife wedged in between equipment. |
| 2013-10-09 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed cooler in disrepair being used for storage. observed a lot of clutter inside & also cleaning needed. observed shelving inside walk-in cooler badly rusted. repair walk-in freezer building up l |
| 2013-10-09 |
47 |
4-602.13 nonfood contact surfaces. observed the following items needing to be cleaned to removed grease & food debris residue: shelf above flip top cooler, shelf above 3-comp sink, shelves inside walk-in cooler, cooking equipment area, outside of dry good |
| 2013-10-09 |
53 |
6-101.11 surface characteristics-indoor areas. cleaning needed on floors & walls throughout kitchen. replace missing floor tiles at back door. replace broken door sweep at back door. |
| 2013-10-09 |
37 |
3-305.11 food storage-preventing contamination from the premises. observed bus tubs of breaded chicken stored on top shelf of walk-in cooler not covered. observed head & half head of cabbage stored in direct contact with dirty shelves inside walk-in coole |
| 2013-06-13 |
20 |
hold tcs foods at 45-41f or below. observed raw chicken; cut lettuce; and cut cabbage at >45f today. very large portion of raw chicken was being prepped at the prep sink upon arrival and it was at 65f. encouraged staff to cook or quickly chill chicken. |
| 2013-06-13 |
2 |
all employees must know the big five illnesses as discussed and know what symptoms not to work with. pic must know when to restrict/exclude ill employees and when to allow those employees back to work when they are feeling better. handout given today in |
| 2013-06-13 |
6 |
wash exposed arms when washing hands. |
| 2013-06-13 |
13 |
keep foods stored by final cook temperatures; with all rte(ready-to-eat) foods above all raw animal foods. observed raw chicken stored over sauces today; raw scallops over veggies; and cooked chicken stored in a cardboard box that was used to store raw ch |
| 2013-06-13 |
14 |
food contact surfaces must be clean to sight and touch. observed growth on the ice machine plate today and inside of the water pitcher. pic cleaned and sanitized during inspection. |
| 2013-06-13 |
18 |
observed cooked chicken and cooked shrimp that had been cooling 2 hours and had not reached 70f- items placed on an ice bath and put into the wic to quickly chill. cool tcs foods from 135f to 70f within the first two hours and down to 45f or below in the |
| 2013-06-13 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-06-13 |
21 |
date mark all tcs foods that are rte and held >24 hours after being made/opened. observed egg rolls; chicken; and lettuce in need of date marking. only hold these foods for 4 days after making/opening. handout given today. |
| 2013-06-13 |
39 |
store wiping clothes in sanitizer when they are not in-use. |
| 2013-06-13 |
34 |
keep thermometers calibrated as shown today. stem thermometer was reading 20f in 32f ice water- corrected during inspection(demonstrated to pic). |
| 2013-06-13 |
41 |
observed a knife stored between soiled equipment today. store this utensil on a clean; dry surface. observed a to-go cup stored in sugar today and multiple dry good scoop handles were in the product today- store the handle out of the food and do not use |
| 2013-06-13 |
42 |
store clean dishes in a clean location where they are not exposed to contamination. observed clean dishes airdrying on the prep sink today as raw chicken was being prepped in the sink-all sent to be rewashed today. |
| 2013-06-13 |
43 |
store to-go materials on a clean surface. observed to-go bags on a soiled surface today above the oven and forks in a soiled container. |
| 2013-06-13 |
46 |
no test strips onsite for chlorine santizer. must have test strips that read from 0ppm to 200ppm. vr in 10 days. |
| 2013-06-13 |
47 |
kitchen needs a detailed cleaning. clean sides of equipment; rice crock lid; fryers; and dust the buddha? display that is above the food prep sink. |
| 2013-06-13 |
31 |
cool foods using approved methods such as shallow food portions; uncovering food; putting on an ice bath; stirring regularly; place in wic or wif; add ice; ice paddle; use metal pans. use thermometer to ensure cooling methods being used are meeting time |
| 2012-10-29 |
4 |
designated areas must be established for employee food and beverage consumption. food and beverages shall be consumed in a manner to prevent cross contamination of facility food. observed employee food partially consumed was left on table used for food |
| 2012-10-29 |
14 |
observed residue on knives stored on clean rack. remove for cleaning. |
| 2012-10-29 |
14 |
clean utensils after any exposure to contamination. observed soiled scoop stored in flour. utensils stored in food at room temperature must be clean to sight and touch; and properly sanitized. |
| 2012-10-29 |
20 |
maintain cold held potentially hazardous/tcs foods at or below 45f. observed pooled eggs in pan on counter measured 60.1f. |
| 2012-10-29 |
21 |
observed cooked items (cooked shrimp) in walk-in cooler; not date marked. provided instruction and written hand-out to advise on requirements. corrected by instruction. |
| 2012-10-29 |
45 |
observed one refrigeration unit in disrepair. |
| 2012-10-29 |
37 |
protect food from contamination. do not place in areas exposed to contamination. observed food pan was placed on top of garbage can during food preparation. corrected |
| 2012-10-29 |
47 |
advised to keep all surfaces clean to sight and touch. |
| 2012-10-29 |
2 |
advised on requirements. provided sample form. |
| 2012-10-29 |
36 |
outside openings must be protected. solid; self-closing; tight-fitting doors required. observed back door does not meet this requirement. door open today. advised on requirement. |
| 2012-10-29 |
1 |
advised of certification requirement by january 01; 2014. |