| Violation Date |
Code |
Description |
| 2018-07-10 |
45 |
4-501.11 maintain equipment in good repair. observed some of the racks in main walk in cooler badly rusted, needing replacing or re-coating to make easily cleanable. observed dish racks for dish machine in poor condition, many needing to be replaced as th |
| 2018-07-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple containers and pans stacked wet on the drying rack above 3 comp sink. |
| 2018-07-10 |
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 whichquickly moves food particles to the drain.observed rice scoop for sushi rice stored in room temperature water at rice warmer. |
| 2018-07-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed cook on cook line not wearing a hat or hair restraint. cdi- employee put on a cap. |
| 2018-07-10 |
33 |
3-501.13 use approved thawing methods. observed prep sinks filled with raw chicken in standing water. cdi- reviewed proper thawing methods with pic. meats should be thawed under running water or other approved thawing methods. cdi- chicken removed and pla |
| 2018-07-10 |
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 bulk container of sushi ric |
| 2018-07-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed box of un-washed cucumbers stored above prepped celery and carrots in walk in produce cooler. cdi- un-washed cucumbers moved to racks with other un-washed produce.improvement noted |
| 2018-07-10 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed an employee wash hands for 3-5 seconds. employee corrected, properly washed hands more th |
| 2018-07-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food in prep cooler above restaurant food, in freezer above food and an open employee drink cup on top of prep cooler above make table. cdi- all food |
| 2018-03-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over ready-to-eat chicken in upright cooler. raw chicken stored over ready-to-eat crab in walk-in cooler. cdi rearrange storage order.3-302.11(a) separate the diffe |
| 2018-03-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in 3rd compartment of 3 comp sink testing 0ppm. cdi by adding bleach and test at 200ppm.4-601.11(a) equipment food contact surfaces and utensils shal |
| 2018-03-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved garlic and oil mixture stored on cart on cook line. cdi moved to prep cooler. observed at 44f prior to departure. |
| 2018-03-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved multiple ready-to-eat tcs food items in upright cooler without date mark. (prepared yesterday per pic).cdi by date marking all ready-to- |
| 2018-03-13 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -pobserevd medications stored on top shelf of line shelving.cdi by moving to safe storage area. |
| 2018-03-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple uncovered employee beverages. observed employee beverages stored above food and work surfaces.cdi by covering and storing in designated area.verificati |
| 2018-03-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed containers of food stored on the floor in kitchen and walk-in cooler.cdi food stored 6 at least 6 inches above floor. |
| 2018-03-13 |
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 serving spoon stored in room temperature water at rice warmer. |
| 2018-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked pans, containers on the drying rack. |
| 2018-03-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed heavy dust/debris build-up on top shelf of line shelving. |
| 2018-03-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed multiple fruit flies in beverage station area. |
| 2017-12-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered beverages and beverages stored above food prep surfaces.cdi by discard by pic.2-401.11 eating, drinking, or using tobacco - observed pack of cigarette |
| 2017-12-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pfobserved unpackaged raw chicken stored above raw unpackaged pork and frozen rte foods.cdi by rearranging storage order. noted improvement since previous inspection. |
| 2017-12-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved ready-to-eat food in walk-in cooler without date mark (pasta, fried chicken wings)cdi by date marking food items.verification requir |
| 2017-12-11 |
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/pfobserved tphc food items on buffet no |
| 2017-12-11 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed handsink without hand soap. cdi by adding hand soap. |
| 2017-12-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfno thermometer provided during inspection.verification required within 10 days. |
| 2017-12-11 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain.observed utensil used for rice in kitchen stored in water 70f. store utensil on cl |
| 2017-12-11 |
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 stored on line shelf. |
| 2017-12-11 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -pobserved medications stored on cook line shelf above food storage and food contact surface.cdi by removing and storing in designated employee area. |
| 2017-09-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors and lids open on garbage dumpsters. one dumpster is missing lid. |
| 2017-09-05 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf no test strips provided for testing chlorine sanitizer. verification required within 10 days. |
| 2017-09-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet on the drying rack. |
| 2017-09-05 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredient - p observed bottle of water stored in ice machine ice. cdi by discarding beverage and ice. |
| 2017-09-05 |
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/pfobserved several food items on buffet |
| 2017-09-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed chicken wings, and breaded chicken chunks stored in upright cooler without date mark. pic stated all chicken was prepared previous |
| 2017-09-05 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several food items in walk-in and upright coolers unprotected. cdi foo items covered.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-09-05 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf no hot water at handsink in kitchen. faucet knob missing. verification required within 10 days. |
| 2017-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked noodles, chopped cabbage in upright cooler > 45f. cdi by removing food items and placing in working cooler. obesrved food items at 45f prior to departure. observed fresh |
| 2017-05-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over ready-to-eat fish in walk-in cooler. observed raw chicken gizzards stored over ready-to-eat crab legs. cdi by rearranging storage order. |
| 2017-05-23 |
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/pfobserved sliced watermelon on buffet |
| 2017-05-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several ready-to-eat food items in walk-in cooler with incorrect date marking or no date marking. cdi by date marking food items co |
| 2017-05-23 |
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 used with cooked rice stored in water 77f. |
| 2017-05-23 |
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 outside areas of soda fountain ice chute. |
| 2016-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack. |
| 2016-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on work surfaces. |
| 2016-12-19 |
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 several items on the buffet |
| 2016-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed egg rolls on speed rack < 135f in ktichen. pic stated that egg rolls were cooling. cdi by moving egg rolls to walk-in cooler to complete cooling process. |
| 2016-12-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above raw vegetables in cook line prep cooler. cdi by rearranging storage order. |
| 2016-12-19 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed handwash sink without hot water. cdi - pic adjusted sink. leave hot water on at sink. this has been noted on a previous inspection. |
| 2016-12-19 |
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.-pobserved employee handling raw beef and then move to utensil area to hand |
| 2016-12-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open water bottle stored on line shelf above prep coolers. cdi by discard by pic. |
| 2016-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw beef stored above ready to eat crab salad and other items. cdi- beef was moved to a correct location.3-302.11(a) separate the different types of raw animal foods. -p - observ |
| 2016-09-28 |
22 |
repeat violation 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 facility |
| 2016-09-28 |
31 |
repeat violation 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 several items cooling while covered with saran wrap. o |
| 2016-09-28 |
37 |
repeat violation 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed boxes of broccoli and and containers of mayo on the floor in the walk in cooler. cdi -items were placed on the |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. - observed a prep unit with an ambient air temp of 54f. cdi - all tcs items were removed and will be kept in the walk in cooler. maintenance has been contacted and is on the way. verification required 10/7/2016o |
| 2016-09-28 |
41 |
general comment 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 a spoon sitting in 82f water. cdi - water was dumped |
| 2016-09-28 |
53 |
general comment 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 cleaning needed on the floors |
| 2016-09-28 |
39 |
3-304.14 wiping cloths, use limitation - c - observed a sanitizer bucket and spray bottle less than 50 ppm chlorine. cdi - sanitizer was remade to 100 ppm.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed a saniti |
| 2016-06-30 |
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 facility using tphc imprope |
| 2016-06-30 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water at front hand sink 83 f. cdi- valve turned on over 150 f |
| 2016-06-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple tcs foods hot held less than 135 f . see temp chart |
| 2016-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold held above 45 f. see temp chart cdi- placed on temporary tphc |
| 2016-06-30 |
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 large volumes of tcs foods not date marked. vr for date marking |
| 2016-06-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed multiple spray bottle labeled cleaner. cdi- relabeled specific cleaning solution |
| 2016-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed moderate residue on some equipment. |
| 2016-06-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.6-202.15 protect outer openings of establishment from insect or rodent entry. observed multiple flies in kitchen and near buffet. |
| 2016-06-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed watermelons on sheet rays on floor and bucket of potatos on floor. cdi- removed |
| 2016-06-30 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains.observed some wall floor interface areas in need of repair. |
| 2016-06-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed multiple trays of cooked chicken on speed rack in kitchen between 80-120 f |
| 2016-03-24 |
54 |
6-303.11 intensity-lighting - c provide proper lighting to food storage and prep areas. observed low lighting in walk in producecooler, needs correcting.general comment: baseboard tiles have been repaired from last inspection. racks in walk in cooler have |
| 2016-03-24 |
45 |
4-502.11(a) maintain utensils in good repair. observed two fryer baskets with some broken spokes, needing replacing. |
| 2016-03-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed openbuckets of various sauces stored on in ice machine room by back door. cdi- sauces stored on the floor. |
| 2016-03-24 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf. observed broccoli that had just been cooked for hot holding at 108 degrees. cdi- broccoli re-cooked to 145. |
| 2016-03-24 |
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 some tubs of crab rangoon cooling in amounts too deep to cool quickly and |
| 2016-03-24 |
20 |
l3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pre-cooked peas and carrots not stored with temperature control at 65 degrees on cook line. cdi- items had been out for an hour, were placed in prep cooler to chill to 45 degre |
| 2016-03-24 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a few tubs of foods stored in walk in freezer not covered. cdi- foods covered. |
| 2016-03-14 |
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 foods improperly cooled in 5-7 inch deep amounts in covered tubs. cdi- rev |
| 2016-03-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored above prep coolers, on prep table with clean plates, and open drinks stored in kitchen. cdi- drinks removed. |
| 2016-03-14 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed large covered tub of chicken wings and large covered tub of fried chicken pieces that were 48-49 degrees that had been |
| 2016-03-14 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed pic dial stem thermometer in use appox. 5 degrees out of calibration. cdi- thermometer properly calibrated. |
| 2016-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, cabbage, noodles, peas and carrots, all being left out on the cook line without temperature control at 66-68 degrees for approx. 1-2 hrs. need to use tphc procedure or |
| 2016-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed some rusty and peeling shelving in different reach ins on cook line and inwalk ins. |
| 2016-03-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open tub of crab legs stored on floor under wok. cdi- tub moved to rack of walk in cooler. |
| 2016-03-14 |
53 |
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 a few baseboard tiles needing replacing in hallway to restrooms and near wal |
| 2016-03-14 |
54 |
6-303.11 intensity-lighting - c provide proper lighting to food storage and prep areas. observed low lighting in walk in producecooler, needs correcting.general comment: observed house made kimchee, reviewed process which involves proper temperature contr |
| 2015-11-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored above cooked shrimp in prep cooler and raw chicken stored above cooked chicken stored in refrigerator. cdi- food arranged by final cook temperature. |
| 2015-11-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine not sanitizing, reading 0 ppm. service was called for dish machine, pic will have all dishes hand sanitized in 3 comp sink until machine is repaired, will follow up that mach |
| 2015-11-09 |
20 |
0 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pre cooked carrots and peas at 63 degrees and cooked noodles at 53 degrees that are being left out at room temperature. pic said the food had been left out for an hour. cdi- p |
| 2015-11-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed fried chicken and crab rangoon stored in refrigerator that were cooked 3 and 4 days ago that had old and incorrect date labels on t |
| 2015-11-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several open buckets of various sauces stored on the floor of different areas of kitchen and walk in cooler. cdi- foods stored of |
| 2015-11-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of floor cleaner in chemical storage area that was not labeled. cdi- bottle labeled. |
| 2015-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some cups and pans tight stacked while still wet, especially stacks of cups in serving station. |
| 2015-11-09 |
45 |
4-501.11 maintain equipment in good repair. observed some rusty and peeling shelving in different reach ins on cook line and in walk ins. walk in cooler racks are badly rusted and peeling and need replacing asap. |
| 2015-11-09 |
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 a few baseboard tiles needing replacing in hallway to restrooms and near walk |
| 2015-11-09 |
54 |
6-303.11 intensity-lighting - c provide proper lighting to food storage and prep areas. observed low lighting in walk in producecooler, needs correcting. |
| 2015-06-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on shelves above prep coolers. cdi- drinks removed. |
| 2015-06-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored above cream cheese in walk in cooler and raw chicken stored above blue crab in walk in cooler. cdi- |
| 2015-06-01 |
14 |
l4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on several dishes stored as clean. cdi- dishes re-washed. be sure dishes are inspected for cleanliness before they are stored. |
| 2015-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed crawfish in prep cooler at 65 degrees. unknown how long, pic disposed of craw fish. observed garlic and oil mixture at 67 degrees in prep cooler. likely left out too long during |
| 2015-06-01 |
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 a few tcs foods from 2 days ago that were not date marked in walk in and prep coolers. cdi- foods properly date marked. |
| 2015-06-01 |
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 sushi rolls not properly ti |
| 2015-06-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of oven cleaner in kitchen. cdi- bottle labeled.7-207.11 store labeled, employee medications to prevent contamination. -p observed em |
| 2015-06-01 |
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 deep tub of fried chicken pieces cooling in walk in cooler and larg |
| 2015-06-01 |
45 |
4-501.11 maintain equipment in good repair. observed some rusty and peeling shelving in different reach ins on cook line. observed cracked tubs in use. stand up fridge on cook line has torn gaskets. |
| 2015-06-01 |
53 |
3 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 raw wood that is damaged and separating from wall at can wash, need repair, a |
| 2015-06-01 |
54 |
6-303.11 intensity-lighting - c provide proper lighting to food storage and prep areas. observed low lighting in walk in produce cooler, needs correcting. |
| 2014-11-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored above cooked chicken in refrigerator. cdi- fish properly stored below cooked chicken. 3-302.11(a) protect food in storage using covered containers, intact wrappings |
| 2014-11-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a few dry goods stored above prep coolers not being labeled. |
| 2014-11-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans being tight stacked while still wet. need to cross stack or find other methods that will allow pans and dishes to air dry. |
| 2014-11-06 |
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 several foods in walk in cooler not being properly date marked that are refrigerated more than 24 hrs. observed house made soy sauc |
| 2014-11-06 |
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 raw wood that is damaged and separating from wall at can wash, need repair, al |
| 2014-11-06 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed broken spokes on two fryer baskets, baskets dispsoed of. observed lids on a coup |
| 2014-07-21 |
54 |
6-403.11 store employee drinks in designated area to prevent contamination. observed employee drinks stored along with restaurant food in fridge on cook line. cdi- drinks removed. |
| 2014-07-21 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed racks in walk ins that are peeling, need replacing soon. observed some broken and damaged tubs in use to hold food. need replacing. |
| 2014-07-21 |
20 |
-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. obsereved cut lettuce and cabbage being stored at room temperature, observed at 75 degrees. cut lettuce and cabbage are tcs foods that must remain under temperature control at 45 or below - cdi- l |
| 2014-07-21 |
14 |
4-602.11 clean food contact surfaces min. 4 hrs after use. observed can opener not used today left dirty. cdi- can opener cleaned. |
| 2014-07-15 |
22 |
3-501.19 need to keep written tphc procedure available. sushi rice and rollls being used with tphc, no written procedure available. cdi- gave pic copy of previously completed tphc procedure to keep avaialble. |
| 2014-07-15 |
7 |
3-301.11 no bare hand contact allowed with rte foods. observed employee handling and cutting water melon witih bare hands. cdi- water melon disposed of, employee washed hands and put on gloves. |
| 2014-07-15 |
6 |
2-301.14 have all employees follow proper handwashing as required. observed employee come from outside storage room and then begin arranging food on buffet without washing hands. cdi- employee corrected, washed hand properly. |
| 2014-07-15 |
21 |
3-501.17 date mark all required tcs/rte foods per nc food code. observed a number of foods cooked more than 24 hrs ago that were not date marked including tcs pepper sauce, and containers of fried chicken pieces. cdi- all required foods properly date mark |
| 2014-07-15 |
26 |
7-102.11 label all chemicals. observed several unlabeled spray bottles of grill cleaner stored throughout kitchen. cdi- bottles labeled. |
| 2014-07-15 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed several foods awaiting prep being left out at room temperature including noodles and fried chicken pieces that were observed at 65 degrees. obsereved cut lettuce being stored at room tem |
| 2014-07-15 |
37 |
3-305.11 do not store food on the floor. observed several buckets of sauce throughout kitchen, and storage areas being stored on the floor. cdi- food stored off the floor. |
| 2014-07-15 |
42 |
4-901.11 air dry all dishes and utensils. observed some containers being tight stacked while still wet. |
| 2014-07-15 |
45 |
4-501.11 maintain equipment in good repair. observed duct tape in use to repair separating prep cooler top. needs repair or replacing, duct tape is not a washable surface and should not be used. observed racks in main walk in cooler and produce walk in th |
| 2014-07-15 |
34 |
4-502.11 maintain properly working and calibrated thermometers. observed available probe thermometer reading approx. 10 degrees out of calibration. cdi- thermometer calibrated. recommend getting a thin probe thermometer for better accuracy with thinner f |
| 2014-02-24 |
53 |
6-501.12 cleaning, frequency and restrictions - observed floors under dry storage racks in outside area, under equipment inside, behind equipment and in corners with debris and build up present. |
| 2014-02-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed coffee maker at wait station area leaking water onto floor and underneath cabinet. also noted torn gasket on prep cooler not maintaining proper temperature. |
| 2014-02-24 |
37 |
3-305.11 food storage-preventing contamination from the premises - observed 5 gallon sauce buckets stored on the floor at the cook line, in the walk-in cooler and dry storage area. facility moved all buckets off the floor. |
| 2014-02-24 |
26 |
7-204.11 sanitizers, criteria-chemicals - maintain sanitizer at 50 ppm. observed bucket of sanitizer cloths at 200 ppm. bucket diluted to 50 ppm.7-206.11 restricted use pesticides, criteria - remove residential use only pesticide from cabinet next to ic |
| 2014-02-24 |
22 |
3-501.19 time as a public health control - sushi rice and sushi may be kept off temperature control for no more than 4 hours until discarded. observed log of sushi rice greater than 4 hours. instructed facility to discard after no more than 4 hours and |
| 2014-02-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed noodles, cooked chicken wings, washed produce |
| 2014-02-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous/tcs (time/temperature control for safety ) food, cold holding - maintain ph/tcs foods at 45 or less. observed walk-in cooler temperature at 58f, all tcs foods moved to adjacent working walk-in cooler. servic |
| 2014-02-24 |
1 |
2-102.12 certified food protection manager - 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 proficienc |
| 2013-08-29 |
2 |
more training needed on employee health policy. observed written policy available but employees showed limited knowledge of the policy. cdi- reviewed importance of policy with pic, pic will have ongoing training of staff to ensure they are knowledgeable o |
| 2013-08-29 |
7 |
no bare hand contact allowed with rte foods. observed employee handling cut lettuce with bare hands. cdi- employee corrected, the handled lettuce was disposed of, employee washed hands and will use gloves to handle lettuce. |
| 2013-08-29 |
20 |
cold hold foods at 45 or below, cut leafy greens are tcs foods that must kept under temperature control.. observed lettuce stored in a in-adequate ice bath at 55 degrees. observed cut cabbage stored at room temperature. cdi- items chilled to 45 and will b |
| 2013-08-29 |
37 |
cover foods when stacking on top of other pans of food to prevent possible contamination. observed stacked pans touching food. protect food on buffet line from contamination. supply utensils for ice cream station with long handles to prevent customer hand |
| 2013-08-29 |
21 |
date mark all required rte/tcs foods refrigerated more than 24 hrs. observed cooked foods made 3 and 4 days ago that were not date marked. cdi- foods properly date marked. |
| 2013-08-19 |
21 |
date mark all required rte/tcs foods refrigerated more than 24 hrs per nc food code. observed a number of cooked foods stored longer than 24 hrs that were not date marked. cdi- foods properly dated. |
| 2013-08-19 |
2 |
more training needed on employee health policy, pic had verbal policy that does not meet all food code requirements. cdi- gave pic copy of food code health policy in english and chinese. |
| 2013-08-19 |
7 |
no bare hand contact allowed with rte foods. observed employee touching cooked egg rolls with bare hands. cdi- employee corrected. |
| 2013-08-19 |
9 |
all foods must be from an approved source. observed kimchee on buffet line that pic could not provide proof of where it was made or purchased. cdi- kimchee removed from buffet. |
| 2013-08-19 |
18 |
properly cool foods from 135 to 70 in 2 hrs and 70-45 in four more hrs. observed deep tub of rice and deep tub of noodles that had been improperly cooled at 100 degrees in the center approx. 3 hrs since cooling began. cdi- foods disposed of. |
| 2013-08-19 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-08-19 |
20 |
cold hold foods at 45 or below. observed several large pans of egg rolls/spring rolls taken from the walk in cooler and left out at room temperature at 65 degrees. need to take out smaller amounts of food at a time to be cooked to minimize the amount of t |
| 2013-08-19 |
22 |
facility is using tilt/tphc procedures to hold sushi rice and sushi rolls, no written procedure in place. cdi- helped pic write a tphc procedure for sushi rice which must be followed. |
| 2013-08-19 |
35 |
label dry goods to make them easy to identify. |
| 2013-08-19 |
31 |
use approved cooling methods to achieve proper cooling. observed deep tubs of noodles and rice that had not been properly cooled. use shallow pans, ice baths, quick chilling equipment, or other approved cooling methods. |
| 2013-08-19 |
37 |
do not store food on the floor, store mim. 6 off of floor. observed buckets of pepper sauce stored on floor. observed water melons stored on flat pans on the floor. |
| 2013-08-19 |
42 |
properly store clean dishes to prevent contamination. observed clean tubs being stored on the floor. |
| 2013-08-19 |
45 |
maintain equipment and utensils in good repair. observed outside storage walk in freezer with leaking pipe needing repair. observed several peeling and rusty racks in coolers. observed peeling egg roll rack in use. item is not made to be a food contact su |
| 2013-08-19 |
46 |
maintain dish machine working properly. observed dish machine not sanitizing. pic said all dishes are handwashed and hand sanitized and then they run through the dish machine. due to the large number of dishes in t he facility this machine must be repaire |
| 2013-08-19 |
26 |
label all chemicals. spray bottle of degreaser not labeled. cdi- bottle labeled. |
| 2013-02-26 |
20 |
cold hold foods at 45 or below. observed sliced tomatoes cold holding at 49 degrees on salad bar. cdi- tomatoes chilled down. chill prepped foods to 45 or below before cold holding. observed fried chicken pieces at 83 degrees; said to havve been out for a |
| 2013-02-26 |
21 |
date mark all rte/tcs required foods per nc food code. observed many foods requiring date marking that were not marked. cdi- reviewed date marking and gave pic handout about date marking. all un-marked foods need to be date marked. |
| 2013-02-26 |
27 |
sushi rice is treated with vinegar. this process will require a variance once variance committee establishes date for compliance. |
| 2013-02-26 |
30 |
sushi rice is treated with vinegar. this process will require a variance once variance committee establishes date for compliance. |
| 2013-02-26 |
31 |
always use approved cooling methods to quickly cool foods: flat pans; vent or lightly cover cooling foods; do not stack cooling foods; use ice baths or quick chilling equipment. observed two deep pans of rice and a deep pan of fried chicken pieces cooling |
| 2013-02-26 |
37 |
do not store food on the floor to prevent contamination; store min. 6 inches from floor. observed a few instances of containers of foods stored on floor or on flat pans not min. 6 inches from floor. |
| 2013-02-26 |
35 |
observed a number of dry goods not being labeled. store dry goods sealed and labeled containers. |
| 2013-02-26 |
45 |
obs. rusty and peeling racks in various refrigerators and coolers and metal baskets holding egg rolls in walk ins. need replacing. |
| 2013-02-26 |
47 |
observed some gaskets with food build up that are not being kept clean. |
| 2013-02-26 |
19 |
hot hold foods at 135 or use tilt/tphc procedures. observed dumplings on hot bar at 119-130 degrees. mgr. re-heated dumplings and will begin using tilt/tphc procedures for dumplings. |
| 2013-02-26 |
34 |
all cooler units need to have working thermometers. no thermometer in sushi cooler. |
| 2013-02-26 |
1 |
pic needs to be food safe certified by 1/1/14. |