| Violation Date |
Code |
Description |
| 2018-06-28 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee bags and purse stored over items for consumer and restaurant on storage rack. repeat. |
| 2018-06-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic not certified. cdi by instruction. repeat. |
| 2018-06-28 |
6 |
2-301.12 cleaning procedure - p - observed food employee turn faucet off with their bare hands after handwashing. cdi by instruction. |
| 2018-06-28 |
7 |
3-301.11 preventing contamination from hands - p,pf - observed food employee handle cooked chicken with bare hands and another employee touch cooked tofu with their bare hands. cdi, foods voluntarily discarded by pic. repeat. |
| 2018-06-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed sauce and cooked chicken stored with raw shell eggs. cdi, foods relocated for proper storage. |
| 2018-06-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed pledge lemon clean and chemical spray bottle stored next to sauce on cart. cdi, cleaning agents relocated for proper storage. |
| 2018-06-28 |
36 |
6-202.15 outer openings, protected - c - observed back door left open. |
| 2018-06-28 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed tphc used on food items s |
| 2018-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet cloths stored on counter surfaces and in walk in cooler. |
| 2018-06-28 |
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 in-use utensils stored in water at 115 degrees f. |
| 2018-06-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed rusty shelving in flip top prep unit and tall reach in prep unit. observed split gasket on walk in cooler door and prep refrigerator. improvement made since previous inspection. |
| 2018-06-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids left open. |
| 2018-06-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout needed in between tiles in areas of kitchen. floor damage in walk in freezer and wall damage at warewashing areas. |
| 2018-06-28 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed raw meat and poultry boxes stored on shelving in walk in freezer with cooked foods placed on them. remove boxes and store on cleanable equipment. |
| 2017-12-07 |
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 food employee cutting mushrooms and touching bare handed. product was going to be cut and stored for use d |
| 2017-12-07 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection managedid not observe a certified food protection manager during visit. |
| 2017-12-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water being stored on shelving over food preparation area and flip top unit. cdi pic discarded drink. |
| 2017-12-07 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee cracking eggs wearing gloves then proceed with food preparation touching ready to eat foods such as peppers, bean sprouts etc. cdi pic directed food employee to remove glove |
| 2017-12-07 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed eggs and bean sprouts kept |
| 2017-12-07 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf last few inspections constant issue with keeping food off the floor in walk in cooler and freezer. if food establishment is unable to ke |
| 2017-12-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buckets of ice on the floor in walk in cooler. at time inspection observed pic removing food from floor in walk in freezer. make s |
| 2017-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves in reach in units where food is left uncovered. make sure tokeep in good repair. repeat observed doors to flip top unit bottom reach in not closing properly and sealing. make sure to kee |
| 2017-12-07 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed wall damage near ware washing. observed tile damage outside of walk in cooler.o |
| 2017-12-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purses and jackets being stored with/on top of food ingredients for establishment. make sure to keep a designated area for perso |
| 2017-09-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. did not observe a certified food protection manager during inspection. repeat |
| 2017-09-08 |
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 food employee touching chicken with no gloves on. cdi product discarded. |
| 2017-09-08 |
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 on the floor in walk in cooler. make sure to keep food at least 6 inches off the floor. repeat. |
| 2017-09-08 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed food establishment keeping |
| 2017-09-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust on drying racks and storage. make sure to increase cleaning frequency. repeat. points not escalated; food establishment made a effort to clean |
| 2017-09-08 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed dust and debris throughout establishment on wallsa |
| 2017-09-08 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves in reach in units where food is left uncovered. make sure tokeep in good repair. repeat4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, easily cleansable a |
| 2017-08-15 |
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 squeeze bottles containing oils and aqueous solutions not labeled. make sure to label all working containers of food once |
| 2017-08-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. did not observe a certified food protection manager during inspection. repeat |
| 2017-08-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee beveage not covered being stored above flip top unit. cdi drink was relocated. |
| 2017-08-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee donning gloves without hand washing. cdi food employee directed to remove gloves and wash hands.2-301.14 wash hands after activities that contaminate them. -p ob |
| 2017-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 containers of lettuce, bean sprouts and cabbage cold holding above 45 degrees. cdi items were on a ineffective ice bath; more ice added and items will be kept on time today. r |
| 2017-08-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 6 containers of toxic substance not labeled. cdi bottles were labeled. repeat |
| 2017-08-15 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open during inspection. make sure to keep closed during service to protect against insects and rodents. |
| 2017-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dish employee towel drying equipment and utensils. cdi employee stopped and directed to let everything air dry. |
| 2017-08-15 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves in reach in units where food is left uncovered. make sure to keep in good repair. repeat4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, easily cleansable |
| 2017-08-15 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c parts of ware washing shall be cleaned every 24 hours, as often as needed or when accumulation occurs. observed build up in ware washing basin. make sure to deline and keep clean. |
| 2017-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and debris on drying racks and dry storage. keep clean. repeat |
| 2017-08-15 |
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 dust and debris throughout establishment on wall |
| 2017-08-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee possessions and foods being stored/comingling with food establishment equipment, utensils and food. make sure to have a designat |
| 2017-08-15 |
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 on the floor in walk in cooler. keep off the floor.3-303.12 storage or display of food in contact with water or ice - c unpa |
| 2017-04-25 |
6 |
.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and drywithout recontaminating hands. -p observed food employee not washing hands long enough. cdi food employee directed towash hands to c |
| 2017-04-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. did not observe a certified foodprotection manager. repeat2-103.11 (a)-(l)person-in-charge-duties - pf the person in charge shall ensure that employees are effectively |
| 2017-04-25 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee wearinggloves while working at ware washing. food employee went from clean to dirty with same gloves. cdi food employee directed todiscar |
| 2017-04-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle containing bleach sanitizer not labeled. cdi pic labeled bottle. |
| 2017-04-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed chicken that was cooked and placed in flip top unit to cool down. chickenwas |
| 2017-04-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedsqueeze bottles and spices not labeled. make sure to label all working containers of food/food ingredients that are not eas |
| 2017-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and bean sprouts cold holding on counterin ineffective ice bath above 45 degrees. cdi items were placed in reach in unit. |
| 2017-04-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris in gasketsand shelving of all reach in units, flip top etcs. make sure to increase cleaning frequency. |
| 2017-04-25 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. missing drain plug. make sure to replace.*shared facility, have contacted other establishments and building manager regarding this.* |
| 2017-04-25 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed dust on wall below microwave above clean plates.ob |
| 2017-04-25 |
54 |
6-303.11 intensity-lighting - c observed light out in hallway near walk in cooler. |
| 2017-04-25 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves. make sure to keep in good repair.4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, easily cleanable, and nonabsorbent. observedfood establishment lining sh |
| 2017-01-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. upon arriving at food establishment, did not observe a pic with a food protection manager certification. |
| 2017-01-23 |
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. -p2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after hand |
| 2017-01-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p make sure to separate and segregate raw meat from ready to eat foods. observed raw chicken sitting on top can of baby corn. cdi raw chicken was moved to another shelf. repeat |
| 2017-01-23 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken coming off stove at 153-156 degrees. chicken would be cooled down then reheated. cdi chicken was cooked to 181 |
| 2017-01-23 |
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 aqeuous solutions and spices not labeled. make sure to label all food ingredients that are not easily recognizable. |
| 2017-01-23 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed in walk in cooler, towels being used to cover the food and line |
| 2017-01-23 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed trash can in female restroom without a cover. obtain a closed covered trash can. |
| 2017-01-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open **shared facility, will follow up with other food establishments regarding keeping doors closed.**5-501.114 using drain plugs - c m |
| 2017-01-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed bucking of floor in freezer, needs to be repaired to ensure adequate cleaning and sealing of temperature.6-501.12 floors, w |
| 2017-01-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of carrots, beef and chicken thawing on floor of walk in cooler. make sure to keep food 6 inches off the floor. |
| 2016-08-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed 2 containers of cut lettuce and 2 containers of bean sprouts cold he |
| 2016-08-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed sauce stored in front of shell eggs in walk in cooler. observed raw chicken stored in container above raw beef in walk in cooler. observed raw chicken removed from |
| 2016-08-26 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at required concentration. observed chlorine above 100ppm as registered by test strips. cdi, solution diluted during inspection. |
| 2016-08-26 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified pic on site during inspection. repeat. |
| 2016-08-26 |
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 dish washer handle soiled equipment and proceed to handle cl |
| 2016-08-26 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed handwashing sink next to clean drain board of 3 dish machine. provide barrier or splash guard to prevent contamination from hand washing process. |
| 2016-08-26 |
54 |
. . 6-305.11 designation-dressing areas and lockers - c - observed cell phone and muscle milk supplement stored over clean equipment on storage rack.} |
| 2016-08-26 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed dishwasher drying cleaned equipment off with disposable towel.4-803.11 storage of soiled linens - c - observed soiled towels on floor of walk in cooler. observed soiled linen on prep tabl |
| 2016-08-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed floor damage on walk in freezer and on door of walk in cooler. repeat. observed rusty shelving in low reach in prep unit along cookline. |
| 2016-08-26 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed soil accumulating on racks above drain board at dish machine and hand washing sink.6-201.11 floors, walls and ceili |
| 2016-08-26 |
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 in use spoon and scoop stored in water at 83 degrees f. |
| 2016-02-01 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. repeat. |
| 2016-02-01 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of equipment. observed uncovered employee drink stored on equipment. |
| 2016-02-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so cross contamination is prevented. observed raw shell eggs stored over sauce in walk in cooler. observed raw pork and beef removed from commercial p |
| 2016-02-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed 2 containers of bean sprouts and 2 containers of cut cabbage cold he |
| 2016-02-01 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed glass cleaner stored over clean plates on storage rack. cdi, toxic substance relocated. |
| 2016-02-01 |
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 cut cabbage not date marked in 2 door reach in unit and operator did not know when it was prepared and an open container of milk |
| 2016-02-01 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store foods 6 inches from the ground. meat stored on ground in 2 containers of walk in units. |
| 2016-02-01 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen in cleanable containers or washable laundry bags. observed several soiled cloths stored on prep area near food preparation equipment. |
| 2016-02-01 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed manufacturers single-service containers being washed and reused according to operator. |
| 2016-02-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observd damage to floor of walk in freezer. observed damage to door of walk in freezer. |
| 2015-07-09 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified |
| 2015-07-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above cooked chicken and noodles in the prep unit by the wok. observed a bucket of raw pork stored on top of a bucket of raw shrimp and scallops in the walk in |
| 2015-07-09 |
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 cooked chicken, curry sauce and cabbage cooling prep units and a reach |
| 2015-07-09 |
35 |
repeat violation 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed items on the chef cart not labeled. |
| 2015-07-09 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed wet cloths on the prep table.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed one sanitizer bucket on the floor. |
| 2015-07-09 |
54 |
repeat violation 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed personal items in the prep unit by the wok and commingled on the dry storage shelf by the reach in cooler. |
| 2015-07-09 |
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 on the gaskets of all units and general cleaning needed throughout the facility. |
| 2015-07-09 |
52 |
general comment 5-501.114 ensure drain plug on dumpsters, waste containers is in place. - observed the dumpster missing a drain plug. call number on dumpster and request a new plug. |
| 2015-07-09 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the prep unit by the wok and a broken gasket on the walk in cooler door. replace gaskets. observed a damaged freezer door. replce/repair door. 4-205.10 ensure equipm |
| 2014-12-30 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic is not a certified food protection manager. |
| 2014-12-30 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf 2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p 2-201.11(e) ensure food employe |
| 2014-12-30 |
6 |
2-301.15 only wash hands in handwashing sink.-pf - employee washed hands in a prep sink. |
| 2014-12-30 |
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 an employee touch ready to eat chicken with bare hands. cdi - chicken was discarded. |
| 2014-12-30 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - observed a cloth covering cut cabbage in the walk in cooler. cdi - cloth was removed and cabbage covered with plastic wrap. |
| 2014-12-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed a hot shot no pest strip that contains dichlorvos above onions and potatoes. this chemical is considered a carcinogen and toxic |
| 2014-12-30 |
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 containers of spices and various food products without labels. |
| 2014-12-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed clean bowls and containers stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - obs |
| 2014-12-30 |
45 |
4-501.11 maintain equipment in good repair. - observed the freezer door in need of repair, door will not properly close. observed damaged gaskets on the walk in cooler door. observed rusty shelving in the prep unit by the cook line and in the reach in coo |
| 2014-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris build up in the bottom of the beer cooler. observed dirty shelving in the walk in cooler. |
| 2014-12-30 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. - observed large gaps in the grout of the tile in the cooking area. food debris is collecting in the cracks. observed carpet in the bar area |
| 2014-12-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed personal items coming led with items used for the customers. observed personal food on top of beer in the beer cooler.6-202.11 shield |
| 2014-12-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet wiping cloth under a cutting board. use a rubber mat or something nonabsorbent to hold the cutting board in place. |
| 2014-03-27 |
54 |
6-202.11 light bulbs, protective shielding; keep light bulbs properly shielded; observed 2x4 light fixture missing shield for bulbs. |
| 2014-03-27 |
53 |
•6-201.11 floors, walls and ceilings-cleanability; keep floors clean; observed flooring underneath all cooking equipment collecting debris in need of general cleaning. |
| 2014-03-27 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed all cooking equipment collecting food debris on surfaces in need of cleaning. |
| 2014-03-27 |
35 |
(general comment)3-302.12 food storage containers identified with common name of food; properly label powders; observed numerous containers of white powders (flour etc) not labeled. |
| 2014-03-27 |
31 |
3-501.15 cooling methods; properly cool phf products; observed cooked chicken and beef stored inside large container placed inside cold holding unit to cool; chicken and beef measuring 120-130 degrees f; cdi chicken and beef placed into shallow pans and e |
| 2014-03-27 |
1 |
2-102.12 certified food protection manager; provide pic that is a certified food protection manager; observed pic on site not a cfpm. |
| 2013-08-28 |
1 |
2-102.12 certified food protection manager. no one on site today with verification of food protection training. cdi- verbal correction. operator advised that he intends to take the test by the end of this year. operator was advised of current policy to do |
| 2013-08-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. one tea urn nozzle with some mold build up on it. cdi- removed for cleaning. |
| 2013-08-28 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. two containers of reheated noodles with approximately 4-5 bags of noodles in each container not under temperature control. operator advised that n |
| 2013-08-28 |
31 |
3-501.15 cooling methods. multiple items sitting on top of ice, on top of prep cooler, and in prep coolers during the cooling process. operator advised that only small portions are cooked/ prepared daily and then placed on the line for service. cdi- opera |
| 2013-08-28 |
45 |
4-101.19 nonfood-contact surfaces. two torn gaskets in the prep cooler at the prep line. replace torn gaskets. shelving in reach in cooler is rusting. replace rusting shelving. |
| 2013-08-28 |
53 |
6-201.11 floors, walls and ceilings-cleanability. ceiling tiles over the bar/ beverage area are acoustic type. ceiling tiles need to be replaced with non-absorbent type tiles. |
| 2013-08-28 |
35 |
3-302.12 food storage containers identified with common name of food. all in use seasonings, oils, and dry mixes at the cook line and prep area are not labeled. cdi- verbal correction to label with the common name. |
| 2013-01-23 |
2 |
employee health policy is required. operator advised ill employee's are not allowed to work only. cdi- verbal education as to rule requirement; handout provided; example employee health policy provided to operator today. |
| 2013-01-23 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. one shelf used to store single service items needs to be cleaned of dust and soiled residue. |
| 2013-01-23 |
45 |
food contact surfaces shall be smooth and easily cleanable. shelving in cooling units corroding and peeling. replace all damaged items. |
| 2013-01-23 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. torn gaskets; corroding shelving in dry goods area. some items have been replaced/ |
| 2013-01-23 |
37 |
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. reusable cloth used to cover mushroom |
| 2013-01-23 |
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 |
| 2013-01-23 |
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 |
| 2013-01-23 |
31 |
cool food items using an approved method. food items being cooled in prep cooler (tofu and chicken) and covered tightly in the walk in cooler (cooked cabbage). cdi- discussed cooling method options with operator; methods corrected. |
| 2013-01-23 |
26 |
hazardous chemicals/ materials being stored in working containers shall be labeled with the common name of the hazardous chemical/ material. sanitizer spray bottles not labeled as to the type of sanitizer being used. cdi- verbal education as to rule; labe |
| 2013-01-23 |
21 |
potentially hazardous ready to eat food items being stored more than 24 hours shall be date marked. food items in walk in cooler not date marked. cdi- verbal education as to rule requireemnt; handout provided. |
| 2013-01-23 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. mold build up on the interiors of both tea urn nozzles. cdi- both cleaned. |
| 2013-01-23 |
6 |
hands shall be washed per rule requirement. employee observed handling trash can; touching hair and face; and then wall with gloved hands. cdi- verbal advisement. employee removed gloves and washed hands. |
| 2013-01-23 |
1 |
certified food protection manager shall be on site at all hours of operation; and provide verification of training. cdi- verbal education as to rule; handout provided. |