| Violation Date |
Code |
Description |
| 2018-01-24 |
53 |
repeat: 1 pt. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easilycleanable.observed paint peeling on walls on front line.6-501.12 floors, walls, ceilings including the attachments such as soap, t |
| 2018-01-24 |
45 |
repeat: 1 pt -4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non nsf/ansi chest freezer at back storage room.4-202.11 food contact surfaces shall be smooth, free of open |
| 2018-01-24 |
42 |
repeat: 1 pt -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small plastic food containers wet stacked on back counter. |
| 2018-01-24 |
41 |
repeat: 0.5 pts. -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 sitting in water of 116f on front counter. |
| 2018-01-24 |
35 |
repeat: 2 pts -3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several spices/seasonings in small plastic containers that were not labeled. |
| 2018-01-24 |
31 |
repeat: 1 pt -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 rice noodles cooling improperly at bottom of prep cooler in |
| 2018-01-24 |
14 |
general comment: 0 pts. -4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed a few metal pans stored on back shelf with food debris remaining. cdi: metal pans stored at dish area to be cleaned. |
| 2018-01-24 |
4 |
repeat: 1 pt -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on top of cooler on cook line and employee drink and food stored on back prep table. cdi: drinks were relocated. |
| 2017-09-19 |
35 |
repeat: 2 pts.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spices and seasonings in small cups, and some dry goods in bins not labeled throughout kitchen. |
| 2017-09-19 |
34 |
general comment: 0 pts.4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed thermometers missing from inside reach-in coolers. |
| 2017-09-19 |
31 |
repeat: 1 pt.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 rice noodles in packets on front prep table and on cook line |
| 2017-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 1.5 pts. observed several raw meats inside prep cooler reading above 45f (see temp chart for specific temps). foods removed, voluntarily discarded, and denatured. observed a bottle of |
| 2017-09-19 |
1 |
repeat: 2 pts.2-101.11 pic shall be present during all hours of operation. -pfobserved pic not present during beginning of inspection. cdi: pic later showed up at middle of inspection.2-102.12 pic shall demonstrate knowledge by being a certified food prot |
| 2017-09-19 |
6 |
repeat: 2 pts.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 several employees turning off faucet with bare hands after washing. cdi: e |
| 2017-09-19 |
4 |
general comment: 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.2-401.11 eating, drinking, or using tobacco - cobserved employee drink cup and food on back prep table. observed employee food stored inside 3-doo |
| 2017-09-19 |
36 |
general comment: 0 pts.6-501.112 removing dead or trapped birds, insects, rodents and other pest - c. observed 1 dead roach on floor of kitchen. remove. no live pests observed on this inspection. continue with regular pest control. |
| 2017-09-19 |
8 |
repeat: 1 pt.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved a packet of tofu stored inside back handsink. cdi: tofu removed and discarded. |
| 2017-09-19 |
38 |
general comment: 0 pts.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee handling food with bracelet on.2-402.11 use head coverings, beard guards and clothing to restrain bo |
| 2017-09-19 |
41 |
general comment: 0 pts.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 container of utensils stored in standing water |
| 2017-09-19 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small containers at back wet stacked . |
| 2017-09-19 |
43 |
repeat: 0.5 pts. 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of single service cups on the floor at back storage area. invert single service trays on cook line shelf |
| 2017-09-19 |
45 |
repeat: 2 pts.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 two wooden pistles and a morter stored on back pr |
| 2017-09-19 |
47 |
repeat: 1 pt.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up and food debris on undersides of handles of prep cooler. observed build-up on cooler gaskets and outside of dry good container |
| 2017-09-19 |
51 |
general comment: 0 pts.5-501.17 provide a covered waste bin in female restrooms.maintain employee restroom cleaned and maintained if not removed and capped off to avoid harborage of pests. |
| 2017-09-19 |
52 |
general comment: 0 pts.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both dumpster lids open and one side door open. |
| 2017-09-19 |
53 |
repeat: 1 pt. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed paint peeling on walls on front line.6-501.12 floors, walls, ceilings including the attachments such as soap, |
| 2017-09-19 |
54 |
general comment: 0 pt.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone stored on back prep table. |
| 2017-06-12 |
6 |
general comment: 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 - 0 pts. observed employee mopping with gloves on then |
| 2017-06-12 |
8 |
general comment: - 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - 0pts. bobserved mop handles from can wash blocking access to handsink. cdi: mops moved during inspection.6-301.14 post a handwash sign at each hand |
| 2017-06-12 |
14 |
repeat: 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- 1.5 pts. observed chemical dish machine not sanitizing properly. concentration at 0ppm.verification required by 6/22/174-601.11(a) equipment food contact surfa |
| 2017-06-12 |
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 - 1.5 pts. observed rice sitting on front counter at 92f that had been cooling since 11am. rice did not meet proper cooling time. cdi |
| 2017-06-12 |
35 |
repeat: 1 pt.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed spices, seasonings, and some dry goods not labeled throughout kitchen. |
| 2017-06-12 |
36 |
repeat: 1 pt.6-501.111 keep the premises free of insects, rodents, and other pests.observed 1 live roach and 1 dead roach in kitchen area. observed rat droppings in cabinet at back storage area. facility uses terminex for pest control. cdi: pest company n |
| 2017-06-12 |
1 |
repeat: 2 pts.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food manager present. |
| 2017-06-12 |
43 |
general comment: 0 pt.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed several boxes of single service items on the floor at back storage area. |
| 2017-06-12 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair.observed damaged dish racks at dish machine area. observed stained cutting board on flip top cooler cook line. replaceobserved some cracked and melted plastic containers. |
| 2017-06-12 |
47 |
general comment: 0 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning needed on outside of dry goods, dry good shelving at back storage area, and hood system vents. |
| 2017-06-12 |
53 |
repeat: 0.5 pts.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed paint peeling on walls on front line.6-501.12 floors, walls, ceilings including the attachments such as soa |
| 2017-06-12 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed small containers at back wet stacked . |
| 2017-02-23 |
1 |
repeat: 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food manager present. |
| 2017-02-23 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee canned drink stored on top of flip top cooler and another drink stored on back prep table while employee preparing food. cdi: all drink |
| 2017-02-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved flip top cutting boards on cook line in need of cleaning. cdi: cleaning process started.observed build-up inside main ice machine on front line. cdi: c |
| 2017-02-23 |
31 |
repeat: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. -pfobserved small cups of rice noodles stacked on counter and cooling with lids |
| 2017-02-23 |
33 |
repeat: 3-501.13 use approved thawing methods.observed beef and chicken thawing in sink improperly. both were submerged in water. cdi: water ran over top of products to properly thaw. |
| 2017-02-23 |
35 |
general comment:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed small containers of spices not labeled on cook line and back prep line counter. |
| 2017-02-23 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed small food containers wet stacked on back shelf across from dishmachine. |
| 2017-02-23 |
45 |
repeat:4-501.11 maintain equipment in good repair.replace torn cooler/freezer gaskets.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. -pfobser |
| 2017-02-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed paint peeling on walls on front line.observed floor damaged in various areas of |
| 2017-02-23 |
54 |
general comment:6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed cigarettes stored on table on front line and phone stored on back prep table. |
| 2017-02-23 |
36 |
general comment:6-501.111 keep the premises free of insects, rodents, and other pests.observed 1 live roach crawling on top of dish machine. pic will notify pest company for pest control. |
| 2016-10-19 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed no pic during inspection. repeat. |
| 2016-10-19 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed posted policy but no one no where it was posted. cdi eh poster provided. |
| 2016-10-19 |
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 employee bare hand noodles and garnish. cdi items discarded. |
| 2016-10-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed par cooked chicken stored in prep top for reheating for service. cdi chicken fully cooked to 177f. repeat. |
| 2016-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit in front of grill area at 60f. cdi all tcs items, noted in temp chart, were discarded. instructed facility not to use unit until fixed. verification required. |
| 2016-10-19 |
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 rice that was cooling from 10am at 76f. cdi items discarded. |
| 2016-10-19 |
33 |
3-501.13 use approved thawing methods. observed scallops and chicken thawing in prep sink fully submerged underwater but without running water to agitate particles. |
| 2016-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee hand drying dishes instead of letting them air dry. |
| 2016-10-19 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in need of repair. repeats. |
| 2016-10-19 |
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. observed noodles cooling in deep metal container, rice cooling in tightly packed c |
| 2016-05-13 |
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. - repeat - can wash is in need of repair. |
| 2016-05-13 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - new gaskets needed throughout. |
| 2016-05-13 |
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. - 0pts - observed scoop handle in contact with ingredients. |
| 2016-05-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - chicken cooked to 150f. cdi- reheated to 177f. |
| 2016-05-13 |
6 |
2-301.14 wash hands after activities that contaminate them.-p / 2-301.14 wash hands before donning gloves and between gloves uses.-p - observed employee go from soiled to clean dishes without washing hands. / observed employee enter kitchen from outside |
| 2016-05-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - no pic available during inspection arrived during write up. |
| 2015-11-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - .pic does not have cfpm certification. |
| 2015-11-05 |
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 some date marking but not in all refrigeration. continue to monitor date marking parameters. container of spring rolls had the in |
| 2015-11-05 |
31 |
1 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 - salad and cabbage were tightly covered. rehydrated noodles stored at roo |
| 2015-11-05 |
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. - 0 pts - can wash is in need of repair. |
| 2015-11-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat - wet wiping cloth stored on prep surface. |
| 2015-10-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - all foods in the vegetable make top unit read 49-52f. pic states that product was placed on the line at 11am. cdi- all product was placed in reach in for rapid cooling. make t |
| 2015-10-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - repeat - open glass of hot tea for employee stored on prep table. cdi- item removed. |
| 2015-10-28 |
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 - 2-301.14 wash hands before donning gloves and between gloves uses.-p - |
| 2015-10-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - repeat - although employee states that restrooms in back area are not being used there are visible signs of usage including toilet paper. restrooms are not sto |
| 2015-10-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - repeat - observed unwashed broc. stored over ready to eat noodles in three door unit. / 3-302.11(a) separate the different types of raw animal foods. -p / 3-302.11(a) separate raw animal |
| 2015-10-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - repeat - chlorine sanitizer at dish machine is reading 0 ppm. sanitizer must read 50-200 ppm at all times. establishment shall use single service items until machine is repaired. establishment h |
| 2015-10-28 |
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 - no date marking observed throughout the establishment. verification required. |
| 2015-10-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - chicken is being par-cooked. discontinue par-cooking. cdi- item was discarded. |
| 2015-10-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed excess amounts of nats around onions. remove source. |
| 2015-10-28 |
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 - six containers of noodles stored tightly covered on prep surface. food sha |
| 2015-10-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - wet cloth towels stored on prep surfaces and at beverage machine. |
| 2015-10-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0pts - plates stacked wet after washing. |
| 2015-10-28 |
45 |
4-501.11 maintain equipment in good repair. - repeat - shelving in refrigeration units are chipping and rusting. assess and repair/replace. // two gaskets are torn. replace. // make top unit is not in good working condition. do not use unit until repaired |
| 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. - repeat -floors: detailed and thorough cleaning needed on |
| 2015-10-28 |
54 |
6-303.11 intensity-lighting - c - repeat -lighting at three compartment sink is 0 foot candles. lighting shall be at least 20 foot candles at the sink. |
| 2015-06-08 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - no true person in charge. was directed to two different employees for answers to questions. cdi- discussed with owner. 2-103.11(a-l) pic shall ensure rules in the code for food safety and |
| 2015-06-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - repeat - open coffee cup stored on prep table. |
| 2015-06-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - repeat - no paper towels available at the hand sink near 3 compartment sink.. cdi- paper towels placed at hand sink.. 5-205.11 maintain access to handsinks. hand |
| 2015-06-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - repeat - observed unwashed cabbage stored over ready to eat noodles in three door unit. / raw chicken stored over sauces and other rte items. / raw ground protein removed from original pa |
| 2015-06-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - ice machine has severe pink mold build up. clean. 4-501.114 maintain sanitizer at correct concentrations. -p - chlorine sanitizer at dish machine is re |
| 2015-06-08 |
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 - no datemarking observed throughout the establishment. all product in restaurant were made friday and saturday. cdi- employee properly date |
| 2015-06-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - repeat - four containers of noodles stored tightly covered on prep surface. food s |
| 2015-06-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed one live large and small cockroach. observed droppings in dry storage area on floor and on top of containers. pest control shall be contacted and pest problems should be add |
| 2015-06-08 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p - observed employee go from soiled to clean dishes without washing hands |
| 2015-06-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed two wet cloths stored on prep tables. |
| 2015-06-08 |
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. - 0 pts - scoop with no handle observed in sugar. handle stored in direct conta |
| 2015-06-08 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - shelving in refrigeration units are chipping and rusting. assess and repair/replace. |
| 2015-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - detailed and thorough cleaning needed on the shelving and inner components of all refrigeration units, dish machine, dry storage area, and through |
| 2015-06-08 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0 pts - observed a leak under dish machine, at faucet handles of prep sinks, and under grill line. repair. |
| 2015-06-08 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -repeat - floors: observed several cracked floor tiles. // walls: observed a large hole |
| 2015-06-08 |
54 |
6-303.11 intensity-lighting - c - repeat -lighting at three compartment sink is 0 foot candles. lighting shall be at least 20 foot candles at the sink. |
| 2015-06-08 |
37 |
3-307.11 miscellaneous sources of contamination - c - repeat -food for employees are being stored throughout the establishment with food for the restaurant. food for employees are being stored commingled with food for the restaurant in all refrigeration u |
| 2015-02-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic present doe not have food protection manager certification. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. - an individual obs |
| 2015-02-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - repeat - soda bottle observed on cook line prep area. coffee cup observed on table. all employee beverages shall be in a cup, with a lid, and a straw and shall be sto |
| 2015-02-23 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - the hot water at the hand sink near ice machine and in both rest rooms reads 75-88f. all handwashing sinks used by employees shall be at least 100f. a verification is required. 6-301.12 provide pap |
| 2015-02-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - repeat - observed unwashed cabbage stored over ready to eat noodles in three door unit. / tightly covered cut washed cabbaged stored in cardboard box. cdi- cabbage was stored below noodle |
| 2015-02-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0 pts - one soda nozzle observed with moderate mold buildup. cdi- nozzle was properly cleaned. |
| 2015-02-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - rice (114-123f) and spring rolls (117f) stored on prep surface at room temperature. all foods in holding shall be held at 135f or above at all times. cdi- rice and noodles were rehea |
| 2015-02-23 |
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 - repeat - several containers of cooked noodles (61f), portioned raw shrimp (51f) |
| 2015-02-23 |
37 |
3-307.11 miscellaneous sources of contamination - c - food for employees are being stored throughout the establishment with food for the restaurant. food for employees are being stored above food for the restaurant in the three door refrigeration unit. al |
| 2015-02-23 |
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. - 0 pts - rice scoops observed stored in water. cdi- scoops washed, rinsed, and |
| 2015-02-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on the shelving and inner components of the three door refrigeration unit. |
| 2015-02-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - floors: observed several cracked floor tiles. 6-502.12 floors, walls, ceilings includ |
| 2015-02-23 |
54 |
6-303.11 intensity-lighting - c - repeat -lighting at three compartment sink is 0 foot candles. lighting shall be at least 20 foot candles at the sink. |
| 2015-02-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0 pts - wait staff are portioning rice on plates without effective hair restraints. pic states staff will use hair nets. |
| 2014-09-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed in the prep line cooler a pack of raw animal meat (belonging to an employee) thawing on a shelf above opened containers of ready to eat sauces. observed in the reach in cooler unw |
| 2014-09-25 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p pic gave incomplete statements regarding illnesses, symptoms and exposure reporting. facility does not have a written eh policy. cdi- eh reporting was revie |
| 2014-09-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed many employee drinks being stored improperly through out kitchen. cid - pic discarded drinks during inspection. |
| 2014-09-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the handsink located in the dish washing area. cdi- paper towels restocked. |
| 2014-09-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not a certified food protection manager. repeat |
| 2014-09-25 |
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 containers of cooked noodles stored in the reach in and prep coolers not date marked. discussed date marking with pic. |
| 2014-09-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed many unlabeled, working containers being used in the kitchen. |
| 2014-09-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed a deep pan of cooked chicken cooling in the prep line cooler. chicken |
| 2014-09-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a large box take-out containers stored on the floor in the dry storage area. cdi- pic removed box from floor. |
| 2014-09-25 |
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 several broken/missing floor tiles throughout the kitchen area.6-502.12 floo |
| 2014-09-25 |
54 |
6.303.11 the light intensity shall be at less 20 foot candles in areas used for warewashing. observed two out of the three lighting sources not working in the warewashing area. |
| 2014-09-25 |
26 |
7.203.11 sanitizing solutions may not be stored in containers previously containing other poisonous or toxic materials. observed sanitizing solution stored in a container previously containing vinegar. repeat7-207.11 store labeled, employee medications t |
| 2014-04-10 |
41 |
3-304.12 in-use utensils, between-use storage - c. utensil handles shall be stored above food and the container. observed ice scoop handle stored in ice in front ice bin, and tongs stored in a container with lemons. |
| 2014-04-10 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in a chemical sanitizer or stored away to be laundered. observed a wet wiping cloth stored on kitchen prep table. repeat. |
| 2014-04-10 |
26 |
7-102.11 common name-working containers - pf. bottles containing toxic materials shall be labeled with common name of chemical. observed two sanitizer buckets not labeled. cdi buckets labeled. |
| 2014-04-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed soiled tea nozzle. cdi employee cleaned nozzle.4-501.114 manual and mechanical warewashing equip |
| 2014-04-10 |
1 |
2-102.12 certified food protection manager - c. atleast one employee wit supervisory authority shall have certification for food protection. observed facility with no one present that was a certified food protection manager. repeat. |
| 2014-03-28 |
1 |
2-102.12 certified food protection manager - c. atleast one employee with supervisory authority shall have certification for food protection. observed facility with no one present that was a certified food protection manager. |
| 2014-03-28 |
7 |
3-301.11 preventing contamination from hands - p,pf. no bare hand contact with ready to eat foods. observed employee serve lettuce with bare hands. cdi had employee wash hands and put on gloves and discard lettuce. |
| 2014-03-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed pan of soiled utensils. cdi staff took pan for rewash. observed ice machine soiled with residue. |
| 2014-03-28 |
18 |
3-501.14 cooling - p. foods shall be cooled from 135f to 70f within 2 hours, and from 69f to 45f or below within 6 hours. observed pad thai in cooler at 84f and was cooling from the morning. cdi item discarded. |
| 2014-03-28 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods for hot holding should 135f or above. observed egg roll and spring rolls on counter at 108f. cdi items reheated to 179f. discussed with |
| 2014-03-28 |
6 |
2-301.14 when to wash - p. employees shall wash hands between glove changes. observed employees put on clean gloves without handwashing. cdi by education and hands washed before putting on new gloves.2-301.11 clean condition-hands and arms - p. observed e |
| 2014-03-28 |
34 |
4-302.12 food temperature measuring devices - pf. thin probe thermometer shall be provided in the facility. observed facility without appropriate thermometer. verification required. |
| 2014-03-28 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in a chemical sanitizer between uses. observed soiled wet cloths on prep surfaces. cdi wet cloths stored in sanitizer buckets. repeat |
| 2014-03-28 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee items shall be stored below and away from food, equipment, and utensils. observed keys and nail clippers in containers with single service cups and covers, and e |
| 2014-03-28 |
26 |
7-203.11 poisonous or toxic material containers-container prohibitions - p. sanitizers shall not be stored in containers previously containing other poisonous or toxic material. observed bottle of sanitizer stored in windex bottle. cdi bottle discarded. r |
| 2013-07-19 |
2 |
2-201.11 employees shall understand when to report illnesses, symptoms and exposure. facility does not have a health policy in place. handout left. |
| 2013-07-19 |
6 |
.2-301.11 food shall keep hands clean. observed employees crack raw eggs and continue cooking without washing hands. educated. upon arrival there was no hand soap at any of the sinks in the kitchen. employees had not washed hands properly. |
| 2013-07-19 |
8 |
6-301.11 each handwashing sink shall be provided with a supply of hand soap. neither of the hand sinks in the kitchen was stocked with soap. staff provided during inspection. |
| 2013-07-19 |
13 |
3-304.15 ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed employees grabbing raw proteins out of the make unit with gloves and then grabbing door hand |
| 2013-07-19 |
21 |
3-501.17 refrigerated, ready-to-eat/potentially hazardous food prepared and held for more than 24 hours shall be marked to indicate the date by which the food shall be consumed. food shall be used within 4 days if held at 42-45f or used within 7 days if h |
| 2013-07-19 |
14 |
4-601.11 utensils shall be clean to sight and touch. observed pan of utensils with debris. staff pulled to rewash. observed employee cut raw chicken on make unit. he then placed plates and utensils on cutting board. stopped and advised to clean and saniti |
| 2013-07-19 |
39 |
3-304.14 wiping cloths shall be stored in sanitizer between uses. observed soiled towels on prep surfaces. staff placed in sanitizer. |
| 2013-07-19 |
46 |
warewashing machine shall be in good repair. dish machine is not properly sanitizing. service man has been called. |
| 2013-07-19 |
47 |
.4-602.13 equipment shall be kept clean. observed chicken blood accumulating in bottom of freezer. clean. |
| 2013-07-19 |
52 |
provide trash cans at each hand sink. |
| 2013-07-19 |
26 |
7-203.11 sanitizers shall not be stored in containers previously holding chemicals. observed sanitizer stored in a bleach cleaner bottle. advised to change bottle. |
| 2013-01-15 |
2 |
facility shall have an employee health policy in compliance with 2-201.11 of nc food code. no such policy observed. provided written instruction. cdi. |
| 2013-01-15 |
52 |
maintain all facility storage at least 6 above floor. observed floor is in use for routine storage needs. advised. |
| 2013-01-15 |
31 |
cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans;(2) separating the food |
| 2013-01-15 |
14 |
during operations; sanitize food contact surfaces as needed. observed cutting board had been in use; and no santitizer was available in facility. observed wiping cloths in use. corrected by producing a bleach/water solution. corrected during inspectio |
| 2013-01-15 |
8 |
each handwash shall be supplied with a hand cleanser available. observed no soap at first handwash sink. |
| 2013-01-15 |
8 |
handwash sinks shall be readily available at all times. one handwash was blocked by syrup cannisters. corrected. |
| 2013-01-15 |
1 |
each facility; at all times; will have a employee designated as a person in charge. this employee shall be a certified food safety manager. no such person in charge present. certification requirement by january 2014. corrected by instruction. |