| Violation Date |
Code |
Description |
| 2018-12-13 |
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 damaged ceiling tiles and baseboards in the rear storage areas/bathrooms. |
| 2018-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease and food residue present on multiple pieces of equipment in the kitchen. equipment must be regularly and frequently cleaned to prevent such |
| 2018-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed rust/disrepair on various pieces of equipment/shelving. |
| 2018-12-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth left on a prep table, returned to sanitizer container by pic. |
| 2018-12-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed employee food items stored above food products in a reach in cooler. |
| 2018-12-13 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed a dead cockroach in the womens restroom. facility had received pest control visit on 12/7/18. no living insects observed. |
| 2018-12-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed two containers of cooked chicken and a container of rice prepared the day before inspection without date marking. items must be da |
| 2018-07-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink in kitchen prep area beside 3 compartment sink. cdi papertowels provided. repeat violation. |
| 2018-07-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored directly above ready-to-eat products in large reach-in cooler. cdi items properly rearranged. |
| 2018-07-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surfaces of slicer collecting heavy dried food debris. cdi slicer broken down to be washed, rinsed and sanitized. repeat violation. |
| 2018-07-19 |
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 multiple ready-to-eat products in large reach-in cooler prepared on previous day and days prior without proper date marking. cdi |
| 2018-07-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine based sanitizer spray bottle greater than 200ppm. cdi sanitizer refilled and tested at proper concentration. |
| 2018-07-19 |
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 facility storing bowls and using as scoops in rice hot holding unit. |
| 2018-07-19 |
37 |
3-305.14 food preparation - c observed employees peeling shrimp in customer dining areas. cdi employee relocated food products to kitchen. |
| 2018-07-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces throughout facility collecting heavy food and grease debris; equipment, shelves, coolers, friers, tables, etc. repeat viol |
| 2018-07-19 |
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 wall and ceiling damage throughout rear storage areas of facility. repeat vi |
| 2018-07-19 |
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 multiple buckets of bulk storage items not labeled with contents of products. |
| 2018-05-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food slicer in rear area with dried food residue present on food contact sur |
| 2018-05-22 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispensor at front handsink malfunctioning. pump soap provided.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels |
| 2018-05-22 |
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 equipment such as gaskets on reach coolers, metal surfaces of c |
| 2018-05-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment such as fryers, coolers, storage shelves, tables, etc collecting grease/food residue.repeat violation. |
| 2018-05-22 |
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 wall and ceiling tile damage throughout rear storage area. |
| 2018-05-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored in the first set of upright coolers not labelled or segregated. all employee items should be kept separated from c |
| 2018-01-31 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed egg rolls in reach-in freezer not covered/protected. cdi egg rolls covered.3-302.11(a) separate the different types of raw animal foods. -p observe |
| 2018-01-31 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken wings partically cooked in flip top cooler. cdi chicken wings voluntarily discarded. repeat violation. veri |
| 2018-01-31 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed backdoor not sealing closed, leaving gaps between door and door frame.6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed several d |
| 2018-01-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by large trash can and 2 rolls dry storage containers. cdi items relocated to approved location. |
| 2018-01-31 |
53 |
6-501.12 floors, walls, ceilings shall be clean. caution should be used to minimize food exposure. observed floors and walls throughout entire kitchen, back storage and customer service areas collecting heavy food and grease debris. repeat violation. |
| 2018-01-31 |
54 |
6-303.11 intensity-lighting - c observed lighting throughout entire kitchen not meeting proper intensity. |
| 2018-01-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment throughout facility collecting food and grease debris; shelves, gaskets, around rice cookers, cook line, hand |
| 2017-12-05 |
53 |
6-501.12 floors, walls, ceilings shall be clean. caution should be used to minimize food exposure. observed floors and walls heavily soiled under cook line especially around frier station. |
| 2017-12-05 |
45 |
4-501.11 maintain equipment in good repair. observed several gaskets completely torn from reach-in cooler. observed hot holding unit leaking. |
| 2017-12-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two buckets of soy sauce stored directly on floor. |
| 2017-12-05 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed multiple pans of chicken wings partically cooked. cdi pans that were cooled in reach-in cooler were voluntarily disca |
| 2017-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and rice cooker in storage with dried food debris on surfaces. cdi items taken to dish area to be properly washed, rinsed and sanitized. |
| 2017-12-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large trash can blocked access to handsink in back prep room. observed tea pitcher stored in handsink in front customer service station of facility. cdi item |
| 2017-09-18 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on several reach-in coolers and reach-in freezer. observed rusted shelves in equipment and cooler bottoms. observed front panel of equipment missing exposing internal areas of cooler con |
| 2017-09-18 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed backdoor held open with no means to prevent insect entry. repeat violation.6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed dea |
| 2017-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease throughout throughout entire facility; gaskets, shelves, handles of equipment, doors of equipme |
| 2017-09-18 |
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 improved date marking procedures, observed noodles, tofu, chicken, homemade sauces, egg rolls etc that were in need of date markin |
| 2017-09-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored in direct contact with customer food items. |
| 2017-09-18 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed food debris collecting on floors under equipmen |
| 2017-06-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed door to kitchen completely blocking access to only handsink in kitchen. kitchen door must be removed or keep door closed at all times during preparation. rep |
| 2017-06-22 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed container of chicken, beef and eggs rolls not date marked. cdi items labeled. repeat violation. verification required. |
| 2017-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several live in preparation and storage areas of facility. verification required.6-202.15 protect outer openings of establishment from insect or rodent entry. observed fron |
| 2017-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on cutting surface at flip top cooler. |
| 2017-06-22 |
2 |
2-103.11 (m) person in charge-duties - pf observed children in food preparation areas of kitchen. cdi pic required children stay in customer service areas of facility. |
| 2017-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris; inside equipment, shelves, wok areas, gaskets, etc. |
| 2017-06-22 |
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 broken floor tile.6-501.12 floors, walls, ceilings including the attachments |
| 2017-06-22 |
54 |
4-202.18 ventilation hood systems, filters - c observed hood system collecting heavy residue. |
| 2017-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed rusted and peeling shelves. observed split gasket on reach in cooler. observed front paneling of equipment missing exposing internal areas and condenser of coolers. repeat violation.4-101.11 food co |
| 2017-03-13 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floors and walls throughout faciility collectin |
| 2017-03-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris througout facility; gaskets, shelves, sides of equyipment, inside equipment, etc. |
| 2017-03-13 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach-in in prep storage areas. observed rusted/peeling shelves in equipment throughout facility. observed rusted shelves under tables throughout facility. observed equipment panels |
| 2017-03-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dry goods and spices stored directly under prep sink plumbing. |
| 2017-03-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cut cabbage, cooked chicken, soup and ready-to-eat sauces not date marked. cdi items labeled. |
| 2017-03-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partially cooked chicken wings. cdi chicken wings voluntarily discarded. pic stated chicken wings will now be cooked |
| 2017-03-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored directly above ready-to-eat sauces. observed liquid for chicken containers on lids of sauces. cdi sauces voluntarily discarded.3-302.11(a)(4) protect food in s |
| 2017-03-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by door to kitchen. door must remain closed or remove door. cdi pic closed door. |
| 2016-12-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dry goods stored directly under prep sink plumbing. |
| 2016-12-19 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed dry goods in storage not covered or protected.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p |
| 2016-12-19 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed microwave heavily soiled. |
| 2016-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusted/peeling shelves in equipment throughout facility.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two cuttingboards heavily score |
| 2016-08-09 |
53 |
repeat6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (obs |
| 2016-08-09 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (outside surfaces of equipment, shelving throughout) |
| 2016-08-09 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2016-08-09 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies in kitchen area. |
| 2016-08-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored above rte imitation crab meat. cdi raw meats and rte food products properly stored. |
| 2016-04-13 |
14 |
(repeat)4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with food debris stuck to surfaces, cdi containers pulled and placed into dirty dish pit. |
| 2016-04-13 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting boards in need of resurfacing / replacing. |
| 2016-04-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large container cooked rice wrapped tight with plastic wrapped and placed i |
| 2016-04-13 |
53 |
6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (floors th |
| 2016-04-13 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (kitchen / cooking equipment, shelving throughout) |
| 2016-02-02 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signs posted at hand washing sinks. |
| 2016-02-02 |
53 |
6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (flooring |
| 2016-02-02 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. ( surfaces of cooking equipment, kitchen equipment)) |
| 2016-02-02 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting boards. |
| 2016-02-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area. |
| 2016-02-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved large container of raw chicken wings overstocked stored in prep cooler measuring 40-50f. cdi top 2 inches of chicken wings transferred into another pan and placed into bottom se |
| 2016-02-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with old food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2015-10-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed main hand sink in ktichen blocked by door and pallet of delivered foods. cdi- removed |
| 2015-10-21 |
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 noodles cooling covered in pan in refrigerator. cdi- uncovered unti |
| 2015-10-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage on prep surface. cdi- removed to shelf below |
| 2015-10-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple soiled wiping cloths on food contact surfaces. cdi- removed store in sanitizer |
| 2015-10-21 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dust/grease accumulation in hood. |
| 2015-10-21 |
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 multiple walls, floors in need of cleaning. |
| 2015-10-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive food debris accumulation on multiple equipment handles. clean well |
| 2015-10-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed empployee beverage on cutting board. cdi- removed |
| 2015-10-06 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee cleaning raw fish then go to serve prepared food without washing hands. cdi- stopped; instruction provided |
| 2015-10-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed containers of cooked chicken , raw chicken and frying chicken all together at wok line. cdi- reorganized to reduce cross contamination potential |
| 2015-10-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in spray bottle at 0 ppm chlorine. cdi- remade above 100 ppm |
| 2015-10-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken at wok line at 74 f. cdi- removed to flash cool |
| 2015-10-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottles of cleaner. |
| 2015-10-06 |
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 on speed rack at room temperature at 109-124 f. cdi |
| 2015-10-06 |
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 containers of cooked tcs foods not date marked. cdi- date marked |
| 2015-10-06 |
36 |
6-202.13 properly locate mechanical insect control devices. observed improperly located fly strips. to be moved 6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in kitchen. |
| 2015-10-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed trash can stored up against speed rack with fried chicken at same level. cdi- moved |
| 2015-10-06 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed multiple single service containers being reused. |
| 2015-10-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple non - food contact surfaces excessively soiled with food debris throughout kitchen. in need of cleaning |
| 2015-10-06 |
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 floors and walls with excessive food debris in a |
| 2015-10-06 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observede thin diameter probe to have dead batteries. vr |
| 2015-03-16 |
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 of food mixed in with good cans. |
| 2015-03-16 |
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 undated ready to foods held in refrigeration for more than 24 hrs. egg rolls, chicken wings, chicken nuggets. vr vist required. reh |
| 2015-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris/residue on meat slicer. obserevd untensils stored as clean on 3 comp sink drainboard containing food debris. cdi by wash, rinse, san |
| 2015-03-16 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. upright cooler in back room needs a thermometer. |
| 2015-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned utensils stored on drainboard stacked wet. |
| 2015-03-16 |
53 |
6-501.114 remove items and litter stored on the premises as they are not necessary to operation and maintenance. obserevd excess storage of cardboard boxes and personal items in back dining room area..6-502.12 floors, walls, ceilings including the attachm |
| 2015-03-16 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed build-up on mens restroom toilet. clean. |
| 2015-03-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. see item #53. |
| 2015-03-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excess food debris accumulation inside coolers/freezers, on equipment , and on storage containers.observed improvement on cleaning of nfc areas. con |
| 2014-11-20 |
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 floors and walls to be soiled with food residue |
| 2014-11-20 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed build-up on mens restroom toilet and handwash sink. clean |
| 2014-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excess food debris accumulation inside coolers/freezers, on lower shelving of food prep tables, and on storage containers. observed heavy grease and |
| 2014-11-20 |
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 bottom shelving on food tables to be rusted and in poor repair |
| 2014-11-20 |
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 wiping cloths in use. |
| 2014-11-20 |
33 |
3-501.13 use approved thawing methods. observed raw shrimp and raw fish thawing on prep table. cdi thaw in refrigeration or running water in prep sink. |
| 2014-11-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed working containers of cleaners without identification labels. cdi by correctly labeling. |
| 2014-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken wings stored on 3 compartment sink drainboard > 45f. see temperature observations. cdi by placing in cooler for rapid cooling. observed egg wash for egg rolls stored |
| 2014-11-20 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed 3 compartment sink in use for utensil washing and thawing of raw chicken. cdi by using prep sink for thawing of raw animal foods and utensils washed, rinsed , and sa |
| 2014-07-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- utensils must be properly washed, rinsed and sanitized. observed recently washed utensils on drainboard testing 0ppm chlorine. observed knives stored as clean on the wa |
| 2014-07-07 |
41 |
3-304.12 in-use utensils, between-use storage- store in use utensils on clean surface. observed knife stored betwenn equipment next to make table. cdi by w/r/s knife. |
| 2014-07-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all tcs ready to eat food items must be date marked with date prepared and date thawed if frozen. observed cooked chicken thawing in refrigeration w |
| 2014-07-07 |
53 |
6-501.12 cleaning, frequency and restrictions- floors and walls need to be thoroughly cleaned. observed food residue/debris build-up on walls and floors. |
| 2014-07-07 |
47 |
4-602.13 nonfood contact surfaces must be clean to sight and touch. observed food residue underneath countertop equipment. observed heavy grease build-up on sides of frying equipment. repeat violation |
| 2014-03-18 |
53 |
6-501.12 cleaning, frequency and restrictions- floors, walls need better cleaning and are heavily soiled. |
| 2014-03-18 |
47 |
4-602.13 nonfood contact surfaces- repeat - clean all non food contact surfaces of equipment in kitchen. obserevd food residue on sides of equipment. |
| 2014-03-18 |
42 |
4-901.11 equipment and utensils, air-drying required- observed wet nesting of utensils on the drying shlef above 3 comp sink. |
| 2014-03-18 |
41 |
3-304.12 in-use utensils, between-use storage- obserevd knife stored between equipment on prep line. store on clean surface. |
| 2014-03-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready to eat food items held in refrigeration for more than 24 hrs. must be date marked. observed cooked chicken in upright cooler without date |
| 2014-03-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- all equipment and cleaned utensils must be clean to sight and touch. observed inside of microwave oven with food residue build-up. observed food residue/debris on metal |
| 2014-03-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation- store raw meats in order of final cooking temperature. observed raw chicken stored above pork and tea in upright reach-in cooler. cdi by removing pork and tea from cooler. |
| 2014-03-18 |
8 |
6-301.11 handwashing cleanser, availability- soap dispensers at handwash sinks at front area and kitchen area need to be replaced. current soap dispensers do not work properly. replace. |
| 2013-11-12 |
1 |
2-102.12 certified food protection manager- certified person in charge not present for inspection. pic not certified. |
| 2013-11-12 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness- maintain chlorine sanitizer in 3 compartment sink at 50-200ppm. observed sanitizer testing at 0ppm. cdi by adding bleach to water and |
| 2013-11-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready to eat tcs foods must have a date mark when held for more than 24hrs. observed cooked chicken without date mark that according to employee |
| 2013-11-12 |
42 |
4-901.11 equipment and utensils, air-drying required- observed wet tight stacked metal pans on the drying rack. |
| 2013-11-12 |
53 |
6-501.12 cleaning, frequency and restrictions- floors, walls, and ceilings throughout kitchen need better cleaning. clean underneathand behind equipment. repeat. |
| 2013-11-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- observed heavy grease build-up on sides of fryers. observed food residue build-up on equipment throughout. clean. |
| 2013-11-12 |
45 |
4-501.11 good repair and proper adjustment-equipment-4-501.11 good repair and proper adjustment-equipment- observed broken cooler door gaskets on prep cooler. replace.observed rusted bottom shelf of prep table. observed rusted surface on inside of upright |
| 2013-07-18 |
1 |
2-102.12 certified food protection manager- person in charge must be present and certified as a food safety manager by an ansi accredited program. pic not certified. |
| 2013-07-18 |
4 |
2-401.11 eating, drinking, or using tobacco- employee beverages must be stored covered and below food contact surfaces. observed open top employee beverage stored on prep table. cdi by moving beverage. |
| 2013-07-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- food contact utensils must be clean to sight and touch. obsereved food debris build-up on utensils stored as clean. cdi by returning to wash. |
| 2013-07-18 |
42 |
4-901.11 equipment and utensils, air-drying required- observed wet stacked utensils on drying rack. |
| 2013-07-18 |
45 |
4-501.11 good repair and proper adjustment-equipment- observed broken cooler door gaskets on prep cooler. replace. observed rusted bottom shelf of prep table. |
| 2013-07-18 |
53 |
6-501.12 cleaning, frequency and restrictions- observed food debris build-up on floors around equipment. clean. |
| 2013-07-18 |
47 |
4-602.13 nonfood contact surfaces- observed microbial build-up on gaskets of prep cooler and ice machine. observed fryers heavily covered in grease on sides. clean |
| 2013-03-26 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2013-03-26 |
33 |
food shall be thawed:(a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or at 7?c (45?f) or less as specified under subparagraph 3-501.16(a)(2)(b).(b) completely submerged under running water: (1) at a water temperature of |
| 2013-03-26 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114observed santizer bucket with wiping cloths testing at 0ppm chlorine. |
| 2013-03-26 |
45 |
observed equipment to be in poor repair. bottom rusted shelving on prep tables; peeling paint on cooler racks. |
| 2013-03-26 |
21 |
refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premi |
| 2013-03-26 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed floors and walls to contain food debris/grease build-up; around and underneath equipment. |
| 2013-03-26 |
54 |
observed inadequate lighting in back room and hallway. |
| 2013-03-26 |
47 |
(b)the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other |
| 2012-12-17 |
21 |
-food held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. the day of prepa |
| 2012-12-17 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed floors; walls; and ceilings in need of better cleaning. excess food debris on the floor around baseboards and equipment. food residue/splatter on walls. |
| 2012-12-17 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed excess food debris build-up on prep cooler door gaskets. observed excess grease build-up on sides of deep fryer. |
| 2012-12-17 |
45 |
equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. b) equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in a |
| 2012-12-17 |
41 |
do not use cups for scoops to dispense food product. observed cup stored inside cooked rice warmer. |
| 2012-12-17 |
33 |
thaw meats under running water; in cooler; or as part of cooking process. observed raw chicken and beef thawing on speed rack. |
| 2012-12-17 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |