| Violation Date |
Code |
Description |
| 2018-12-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid open during inspection. cdi: lid closed. |
| 2018-12-11 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed take out box lids stored with food contact surface facing up. cdi: lids inverted. |
| 2018-12-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic bins and metal pans wet nested on rack above three comp sink and meat prep sink. cdi: pans pyramid stacked. repeat. |
| 2018-12-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed sheet pan of densely stacked chicken in walk in freezer at 80f. cdi: pic s |
| 2018-12-11 |
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/pf observed pooled eggs and egg rolls h |
| 2018-12-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored on an open pan over top of raw beef in walk in unit. cdi: storage order corrected to place beef above chicken. |
| 2018-08-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet nesting of metal pans above three compartment sink. cdi: pans pyramid stacked. |
| 2018-08-20 |
36 |
6-501.115 prohibiting animals - pf observed an unapproved emotional support animal on the premesis during inspection. pic did not know of his rights to have the unapproved animal removed from the establishment. cdi: ehs informed pic that emotional support |
| 2018-08-20 |
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 pooled eggs and fried chicken cooling in a unit rated for holding over 70f |
| 2018-08-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser stored at mop sink with no label to indicate contents. cdi: bottle labelled. |
| 2018-06-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzles with heavy buildup around edges. cdi: cleaned during inspection. |
| 2018-06-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed several large containers of noodles and sesame chicken cooling while cover |
| 2018-06-05 |
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 caulking on veggie prep sink damaged, causing sink to loosen from wall. ensure |
| 2018-01-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked while still wet. repeat |
| 2018-01-19 |
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 bowl with holesused to cool fried chicken in walk in cooler. chicken |
| 2018-01-19 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed several foods with distict date dots. pic stated dates were incorrect. pic voluntarily discarte |
| 2018-01-19 |
11 |
3-202.15 package integrity - pf observed several damaged cans stored for use. spoke to pic of the importance to not use damaged cans. cdi, removed cans from storage and labeled cans do not use. ensure dented cans are not used. |
| 2018-01-19 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handle clean, single use, single service bowls after handling raw chicken. food employee did not wash hands between tasks. cdi, food employee was corrected by instructi |
| 2017-10-19 |
6 |
2-301.14 wash hands after activities that contaminate them. wash hands before donning gloves and between gloves uses. -p- observed an employee walk in and out of the kitchen and attempt to prepare food. also observed an employee handle raw chicken and cha |
| 2017-10-19 |
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-repeat- observed three large containers of rice at 78f tightly covered. cdi- pic pl |
| 2017-10-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed an employee preparing food with a beard but without a beard guard. facility does not have beard guards. |
| 2017-10-19 |
45 |
4-101.19 nonfood-contact surfaces - c- observed soup hot hold station covers with home made covers. the covers have a string cover handle. this non food contact surface should be smooth and easily cleanable. |
| 2017-10-19 |
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. -repeat- observed corner wall moldings near the can wash and back handsink in need of r |
| 2017-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several metal containers and bowls stacked together wet. |
| 2017-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed raw egg at 76f and pork at 48f. cdi- pic voluntarily discarded the item. |
| 2017-08-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- observed several tiles near the 3 comp sink, back handsink, and prep table in need of replacing due to chipped and cracked tile. al |
| 2017-08-16 |
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 several utensils stored in water at 89f. |
| 2017-08-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- repeat- observed flies throughout the facility. pic provided ehs with pest control management documentation treatments. |
| 2017-08-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf- repeat- observed noodles and chicken cooling on shelving at 78f. also observed noo |
| 2017-08-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed a degreaser bottle without a label. cdi- pic labeled item. |
| 2017-08-16 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p- repeat- observed rte chicken, egg roles, spring roles, and rice without dates. pic stated all items were |
| 2017-08-16 |
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 bare hand rte chicken. cdi- pic voluntarily discarded the item and informed the employee of t |
| 2017-06-19 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p- observed cooked chicken at 88f. pic stated the item was cooked at 10:30 am and the ehs tempt the chicken at 1:50 pm. this indicates |
| 2017-06-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed several utensils and a meat slicer stored clean with food debris left on them. cdi- pic had an employee start cleaning meat slicer during the inspect |
| 2017-06-19 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. - observed cut eggplant, carrots, green beans, and chicken uncovered in cold holding equipment. pic was encouraged to cover all items. pic covered all items. |
| 2017-06-19 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p- observed egg roles, chicken, and spring roles all without date marks. the item had been cooked, frozen, |
| 2017-06-19 |
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 two employees wash there hands after completing tasks that contaminated them. however ea |
| 2017-06-19 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p- observed an employee bare hand cooked chicken that was going to be cooled down. cdi- ehs informed pic of this viol |
| 2017-06-19 |
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 chicken (88f) and rice (128f) cooling on the counter. also observed chick |
| 2017-06-19 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain.- observed two rice scoops being stored in 95f water. |
| 2017-06-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - observed line cook wearing a rubber band and preparing food. |
| 2017-06-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed several flies throughout the facility. |
| 2017-06-19 |
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 a home made utensil, used to prep chicken, made out of wood and metal prongs. th |
| 2017-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat- observed shelving throughout the facility with food debris build up. also, observed an improvement of the grease build throughout the facilities eq |
| 2017-06-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- observed several tiles near the 3 comp sink, back handsink, and prep table in need of replacing due to chipped and cracked tile. al |
| 2017-03-23 |
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 repeat- observed cooked chicken, cooked pork, and cooked rice prepared yesterday without date marks. cdi pic was able to back date items. |
| 2017-03-23 |
45 |
4-501.11 maintain equipment in good repair. - observed shelving throughout the facility starting to rust. |
| 2017-03-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p repeat- observed raw pork stored over raw shrimp. cdi- pic rearranged the storage order. |
| 2017-03-23 |
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 and grease build up on floors and walls b |
| 2017-03-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -observed several reach in units and gaskets with food debris build up. also observed grease build up on cookline equipment. clean as needed to prevent and r |
| 2016-11-30 |
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 oranges in a used soy sauce box in walkin cooler. discard box - |
| 2016-11-30 |
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 utensils stored in room temperature water - moved to dish area to be w |
| 2016-11-30 |
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 tofu, dumplings, wontons and chicken missing date marks. labeled during inspection. |
| 2016-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sweet and sour chicken at 67f in prep unit. pulled and placed in walkin cooler to chill. |
| 2016-11-30 |
13 |
.3-302.11(a) separate the different types of raw animal foods. -p observed raw pork stored under raw chicken in walkin cooler. rearranged. |
| 2016-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shelled eggs on rolling cart in metal pan at 64f. cdi - pic voluntarily discarded these. -1.5- |
| 2016-08-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee drinking over prep table of flip top at beginning of the inspection. cdi - pic instructed proper storage of drink. -1- |
| 2016-08-17 |
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 rte onions handled with bare hands. cdi - pic agreed to place these onions in wonton soup as an ingredient. |
| 2016-08-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the prep table and sink at the rear of the facility that are wet. keep in sanitizer between uses. -0- |
| 2016-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving in the kitchen and at the end of the cook line. observed buildup on the panel behind the soda nozzles. clean. -0- |
| 2016-08-17 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water for manual warewashing at 93f while employees washing dishes. cdi - hot water added to th |
| 2016-08-17 |
42 |
4-903.11 (b)(2)store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed food contact surfaces of to go plastic bowls and clamshell containers with food contact surfaces up and uncovered. |
| 2016-06-02 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed ceiling in kitchen dusty above food prep. ** floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution sh |
| 2016-06-02 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed wet stacked bus tub containers and metal inserts. **air dry completely before stacking. |
| 2016-06-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed container of oil and rice stored on floor. **3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.3-307.11 misce |
| 2016-06-02 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf observed make unit not holding tcs food 45f or below. verification required |
| 2016-06-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed dark meat chicken, shrimp, scallops and floured chicken 50-53f in make unit top and bottom. cdi-items voluntarily disposed o |
| 2016-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one bus tub in prep unit of cooked sweet and sour chicken at 48f. cdi - pic placed in walk in to cool. -0- |
| 2016-02-09 |
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 food employee cleaning in the back and then go to front line to |
| 2016-02-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shrimp stored under ground pork on shelf in walk in cooler. cdi - pic rearranged order. this food was just placed in walk in after the lunch rush. -3- repeat |
| 2016-02-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three wet wiping cloths on the front line. keep in sanitizer between uses. -0- |
| 2016-02-09 |
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 sweet and sour chicken cooling in reach in. use walk in to cool. cd |
| 2016-02-09 |
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. p observed three serving spoons used for rice and brown sauce stock in water by |
| 2016-02-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease buildup on hood filters. pic stated filters were changed last week. pic instructed to increase cleaning if current frequency not sufficient t |
| 2016-02-09 |
50 |
5-402.13 maintain sanitary sewage system.-p observed sink at front not draining. have line cleared. -0- |
| 2015-10-28 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust buildup around ceiling vents and tiles. cle |
| 2015-10-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at faucet of first prep sink in the kitchen. repair. -0-5-203.13 service sink - c observed employee dispose of mop water in drain under 3-comp sink. use service sink as provided for disposa |
| 2015-10-28 |
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 reused unlabeled containers holding ginger, shiitake mushrooms and chopped onions without label present. label these work |
| 2015-10-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed thawing beef stored in walk in on shelf below thawed chicken. cdi - beef moved to higher shelf. repeat -3- |
| 2015-10-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sink basin with scrub pad present in the bottom. cdi - pic removed pad and educated not to conduct other activities than handwashing in handsink. -0- |
| 2015-10-28 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee fill bleach sanitizer in 3-comp sink and then attempt to resume food prep. cdi - pic stopped employee and had him wash his hands before going back to food prep. observed empl |
| 2015-09-08 |
46 |
4-301.12(b)- manual warewashing sink compartments shall be large enough to immerse largest piece of equipment or utensil. observed large bowl used for mixing chicken, too large to fully submerge in basins of 3 compartment sink. bowl is used only for raw |
| 2015-09-08 |
40 |
3-302.15- raw fruits and vegetables shall be washed before being cut, cooked, served, or offered. observed raw unwashed broccoli being cut by food employee. broccoli was then handled by food employee with bare hands. cdi- broccoli was cooked to atleast 16 |
| 2015-09-08 |
39 |
3-304.14- in-use wiping cloths shall be held in sanitizer between uses. observed in-use wiping cloths stored on counter tops and next to grill. |
| 2015-09-08 |
37 |
. 6-404.11- products such as damaged, spoiled, or recalled products, being held for credit shall be stored in a designated area so as not to contaminate food, equipment, or utensils. -pf. observed dented can being stored with undamaged canned goods. cdi- |
| 2015-09-08 |
13 |
3-302.11- food shall be protected from cross contamination by separating raw animal food from ready-to-eat foods. -p. observed raw shrimp stored over mushrooms in walk-in cooler. cdi- shrimp was relocated to lower shelf. 3-302.11-food shall be protectewd |
| 2015-06-24 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handle raw chicken then dip hands in bucket of water to rinse and continue to handle broccoli and clean utensils without washing hands. cdi broccoli was cooked to above 165 |
| 2015-06-24 |
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 black bucket of white rice 45f and spring roll filling 45.5f cooked yeste |
| 2015-06-24 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed boxes of unwashed produce stored over buckets of various sauces in walk in cooler. cdi by instruction and relocating items. |
| 2015-06-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service boxes stored on white absorbent cloths on cook line. |
| 2015-06-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several towels stored on surfaces on cook line. |
| 2015-03-23 |
45 |
4-501.11 maintain equipment in good repair. torn gaskets in prep cooler and reach in cooler. repair damaged items. |
| 2015-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. moer than five metal containers and bowls stacked tightly while wet. operator corrected air drying method. |
| 2015-03-23 |
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. three utensils stored in container of room temperature water at rice warmer. met |
| 2015-03-23 |
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 . one pan of raw prepared shrimp in walk in cooler stacked in large amount and cove |
| 2015-03-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. cleaner stored on clean drainboard at 3 comp sink with clean metal pans. cdi- operator corrected storage. |
| 2015-03-23 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p . 2-301.15 only wash hands in handwashing sink.-pf. employee observed rinsing hands at meat prep sink. cdi- verbal correction to employee and operator peter chang as to how and where |
| 2014-11-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p: observed chicken over ground beef in walk-in. cdi- chicken moved.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw beef over cooked chicken in walk-in. cdi- ch |
| 2014-11-13 |
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 cooled rice from day before labeled with current day's date. cream cheese, chicken soup not dated, soup discarded. egg rolls that |
| 2014-08-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. found fish said to belong to employees on shelves with retail food. |
| 2014-08-20 |
51 |
|5-501.17 provide a covered waste bin in female restrooms. |
| 2014-08-20 |
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 : do not place cooling foods into small refrigeration units where air cannot circul |
| 2014-08-20 |
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 cream cheese / crab not date marked. observed foods that had been frozen lacking dates removed from freezer. cdi- discard cheese, |
| 2014-08-20 |
13 |
.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw chicken over vegetable mix and cooked chicken in walk-in cooler. observed unfrozen beef in bus tub in freezer sitting on boxes of noodles. cdi- foods rearranged to prevent cr |
| 2014-08-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed top of container in handsink. cdi- moved to make access for sink. |
| 2014-06-02 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed pic on duty to have no certification. |
| 2014-06-02 |
8 |
6-301.12 hand drying provision - pf: each handsink must have an approved means of drying hands. found no hand towels at rear handsink. cdi- towels provided. |
| 2014-06-02 |
11 |
3-202.15 package integrity - pf: do not store damaged canned foods in facility. observed severely dented can of baby corn. if received damaged goods, pull out and send back to supplier. if damaged in facility, use immediately. cdi- dented can pulled from |
| 2014-06-02 |
31 |
3-501.15 cooling methods - pf: do not rely on room temperature or small prep coolers to cool foods adequately within time / temperature requirements. observed colander of sesame chicken at room temperature on arrival. chicken then placed in small reach-in |
| 2014-06-02 |
41 |
3-304.12 in-use utensils, between-use storage - c: do not store equipment on the faucets of ptrep sinks. observed circular cutting board on faucets of prep sink. |
| 2014-06-02 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: provide designated areas fo storage of employee food. observed partially consumed blizzard in same bus tub or retail food in freezer. cdi- blizzard discarded. |
| 2014-03-10 |
31 |
3-501.15 cooling methods - pf: do not rely on small prep coolers to cool hot tcs foods. found noodles and chicken 54-61 f in bottom of prep cooler. cooling food had elevated ambient temperature of unit so foods in flip top portion had come up above 45 f a |
| 2014-03-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found all foods in top of flip top prep cooler above 45 f. found cooked noodles and cooked chick |
| 2014-03-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: separate raw animal foods so accidental cross contamination of food or equipment cannot occur. found unfrozen raw chicken in freezer on top shelf, over ready-to-eat frozen f |
| 2013-11-07 |
6 |
2-301.15 where to wash - pf: hands shall be washed ina designated handsink only. observed employee rinse hands at 3-compartment sink. repeat.2-301.12 cleaning procedure - p: wash hands using approved procedures. employee rinsed hands at 3-comp sink withou |
| 2013-11-07 |
18 |
3-501.14 cooling - p: cool tcs foods to required temperatures within prescribed time parameters. observed two bus tubs of rice and large bowl of chopped cabbage from previous day above 45 f. cdi- both foods voluntarily discarded. |
| 2013-11-07 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: handsinks shall be accessible for use at all times. observed large pot upside down on faucets of rear handsink. cdi- pot moved so employees could use handsink instead of 3-compartment sink. |
| 2013-11-07 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by effective means to acheive required time / temperature parameters. found dense volumes of rice and cabbage from previous day in walk-in cooler, covered in saran wrap. cdi- rice and cabbage voluntarily disca |
| 2013-11-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark tcs foods with earliest date of preparation. for example, uncooked dumplings with cooked pork inside shall be marked with date pork c |
| 2013-08-21 |
54 |
better cleaning of light bulbs under hood needed. observed greasy build-up. |
| 2013-08-21 |
41 |
3-304.12 in-use utensils, between-use storage: do not store cutting boards on the faucets of the prep sinks. |
| 2013-08-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep potentially hazardous foods cold at 45 f or below. found chicken and beef above 45 f in flip top cooler. cdi- moved to walk-in cooler |
| 2013-08-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation: store raw animal foods in such a manner as to prevent accidental cross contamination. observed raw chicken stored over raw pork in cooler. cdi- rearranged to proper vertical sto |
| 2013-08-21 |
6 |
2-301.15 where to wash: employees must wash hands in a designated handsink. observed employee rinsing hands at 3-comp sink. cdi- direction to wash hands in closeby handsink. |
| 2013-05-14 |
20 |
keep potentially hazardous foods cold at 45 f or below. observed pooled eggs and whole eggs above 45 f in coolers. eggs in walk-in cooler were observed sitting out at prep area upon entry. cdi- all eggs moved to cooler. |
| 2013-05-14 |
14 |
observed tubs in sanitize portion of sink wet but measuring 0 ppm cl. no sanitizer in sink. cdi- by discussion; filling sink to approved sanitizing concentration; and dipping tubs. |
| 2013-05-14 |
21 |
properly date mark cooked eggrolls; dumplings; breaded chicken; and other items that are held for more than 24 hours. observed some of these items not marked. items spend some time in freezer but some are not completely frozen before service. cdi- discuss |
| 2013-05-14 |
31 |
cool foods from 135 f to 70 f within two hours by approved means. observed vegetables and breaded chicken cooling below 135 f in open kitchen. cdi-moved to freezer. |
| 2013-05-14 |
39 |
cloths used for wiping surfaces shall be stored in an approved sanitizer between uses. observed damp cloths on several surfaces in kitchen. |
| 2013-05-14 |
53 |
better cleaning of light bulbs at hood needed. observed dripping build-up. |
| 2013-03-05 |
39 |
cloths used for wiping surfaces shall be stored in an approved sanitizer between uses. observed damp cloths on several surfaces in kitchen. |
| 2013-03-05 |
31 |
do not tightly cover cooling foods until they reach 45 f or below. observed some large volumes of rice tightly covered with plastic wrap slightly above 45 f; within 6 hour cooling parameters. |
| 2013-03-05 |
21 |
properly date mark cooked eggrolls; dumplings; breaded chicken; and other items that are held for more than 24 hours. observed some of these items not marked. items spend some time in freezer but some are not completely frozen before service. cdi- discuss |
| 2013-03-05 |
14 |
properly wash; rinse; and sanitize utensils and equipment as stated by the rules. observed employee rinse off cleaver after using and put on wall mount without wash or sanitize steps. observed employee rinse cleaver in sink before use with no wash; saniti |
| 2013-03-05 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed roll of plastic wrap on handsink upon entry. cdi- removed to make sink accessible. |
| 2013-03-05 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food. observed |
| 2012-10-19 |
41 |
found several scoops with handles down in dry foods. |
| 2012-10-19 |
35 |
unlabeled containers of food at wok line. |
| 2012-10-19 |
31 |
rice cooling in dense volume; covered in walk-in cooler. cdi- discussion; discard rice. |
| 2012-10-19 |
21 |
date mark cooked or prepared ready to eat foods. did not observe this practice. cdi discussion. |
| 2012-10-19 |
18 |
found two bus tubs of rice 73-81 f after 2.5 hours of cooling from 135 f. cdi-discarded |
| 2012-10-19 |
14 |
observed pink and black mold on interior of ice chute. cdi-cleaned immediately. |
| 2012-10-19 |
8 |
observed no hand drying means at rear handsink. cdi supplied. |
| 2012-10-19 |
2 |
no employee health forms. cdi left forms. |