| Violation Date |
Code |
Description |
| 2018-10-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed hood system with grease accumulation. observed build-up on shelves inside walk-in cooler. |
| 2018-10-01 |
45 |
general comment:4-501.11 maintain equipment in good repair. observed torn gaskets on prep coolers on cook line. observed shelving rusted inside walk-in cooler. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp |
| 2018-10-01 |
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 spoon for rice stored in water of 72f. |
| 2018-10-01 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one bleach sanitizer bucket on shelf at 10ppm. cdi: changed to proper concentration of 50ppm. observed several wiping cloths laying on cutting boards of prep coolers. |
| 2018-10-01 |
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 several containers of beef soup, sweet and sour chicken, and brisket inside walk-in cooler that were made yesterday without date. |
| 2018-06-22 |
39 |
repeat: 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bleach sanitizer in 2 buckets at 0ppm. cdi: corrected to proper concentration. |
| 2018-06-22 |
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 inside walk-in cooler in large batches. cdi: noodles were |
| 2018-06-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed bleach sanitizer in spray bottles at strong concentration - above 100ppm. cdi: bottles diluted to proper concentration. observed chemical dishmachine not sani |
| 2018-02-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep top surface. |
| 2018-02-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed two bottles of sauce with no labels. all other containers had proper labeling. |
| 2018-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one tomato stored in flip top unit at 61f. tomato had just been cut and placed in the flip top unit. cdi by voluntary disposal. |
| 2018-02-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice and water being dumped in handsink. cdi by education of employee that commited infraction. |
| 2017-06-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in dish machine measuring at less than 50ppm. cdi by priming dish machine and bringing concentration up to proper level.4-602.11 clean the equipment |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato in flip top measuring at 67f. cdi by voluntary disposal. |
| 2017-06-14 |
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 container of sauce with no label. cdi by labeling container. |
| 2017-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep top surface. |
| 2017-06-14 |
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 of debris on shelving in walk in cooler. |
| 2017-06-14 |
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 build up of debris on floor of walk in cooler. |
| 2017-06-14 |
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 ice scoop stored with handle in ice. |
| 2017-01-31 |
39 |
observed sanitizer below 50 ppm at 2 wiping cloth buckets, cdi - remade.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-01-31 |
36 |
observed one live roach on floor, pic stated that exterminator sprayed recently.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-01-31 |
21 |
observed items not date marked throughout flip top and walkin including egg rolls, cooked pork skin, cut cabbage. cdi - dated3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-01-31 |
14 |
observed residue on soda nozzle. cdi - sent to dish machine.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. improvement from previous inspection. |
| 2017-01-31 |
8 |
observed one hand sink with no paper towels. cdi - replaced.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2016-08-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed medium rare beef steak on the pho menu, with this item maybe served undercooked written as the consumer a |
| 2016-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed rear side of the slicer blade soiled with food residue. insure that the rear of the slicer blade is cleaned as well as the front. cdi by employee cl |
| 2016-08-24 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed spray bottle of sanitizer with higher than 200ppm of chlorine sanitizer. cdi by pic diluting down to 100ppm. insure that employees utilize the chlorine test kit to pr |
| 2016-08-24 |
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 knife stored in a gap between prep table and prep cooler. this area sh |
| 2016-08-24 |
45 |
4-501.11 maintain equipment in good repair. observed two split gaskets on prep reach in units. |
| 2016-06-30 |
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 excessive dust collecting in areas throughout ki |
| 2016-06-30 |
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 handles of tongs down in noodles. cdi: tongs taken out of product. |
| 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 sprouts cooling in wic while tightly wrapped. cdi: item vented. |
| 2016-06-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory statement to be this item may be served undercooked. pic informed that ca must include |
| 2016-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in flip top cooler cold holding above 45f. cdi: pic stated items were recently refilled. below flip top, cooler was holding at 45f. cooler was turned down and tcs items |
| 2016-06-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 10ppm sanitizer with inspector test strips. observed 50 ppm sanitizer with pic test strips. cdi: pic directed to move all food to ss until dish machine can be repaired. verification req |
| 2016-02-22 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed items in freezers and in walk in cooler uncovered/unprotected. items were covered with lids/wrapped in plastic by pic. insure that employees return |
| 2016-02-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled degreaser bottle in rear storage area. |
| 2016-02-22 |
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 singular sugar container unlabelled. cdi by pic labelling. |
| 2016-02-22 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed undatemarked pan of cooked noodles in walk in cooler. cdi by pic dating. insure that items are datemarked when kept for more than |
| 2016-02-22 |
45 |
4-501.11 maintain equipment in good repair. observed several damaged bus tubs. insure items are replaced or repaired when they are broken.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crev |
| 2016-02-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth left on prep area cutting surface. cdi by pic placing item into sanitizer bucket. this was the only wiping cloth observed stored incorrectly. |
| 2015-10-26 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed tongs stored on an oven handle, such that when the oven is opened the |
| 2015-10-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizer buckets throughout facility. |
| 2015-10-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked noodles cooling in a flip top unit on top of other items while als |
| 2015-10-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed eggs stored over raw beef and pork in the prep reach in unit. cdi by pic rearranging the items so that chicken products were all on the same shelf. |
| 2015-10-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cutting board stored in the server area handsink. cuttingboard is used for lemons. cdi by pic removing cutting board from sink. |
| 2015-06-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several bags of noodles, lettuce, cut cabbage, ready-to-eat meats and sauces not properly date marked. cdi pic labeled items. |
| 2015-06-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed shelled eggs stored directly above pork in walk-in cooler. observed unwashed produce stored directly above ready-to-eat soups in walk-in cooler. cdi items were rearranged. |
| 2015-06-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 3 sanitizer buckets at 0 ppm. cdi sanitizer buckets refilled to proper concentration. |
| 2015-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed noodles, noodle bowl, shelled eggs and potatoes above 45f. cdi items moved to walk-in cooler to rapidly cool. cdi maintenance contacted. |
| 2015-06-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 1 spray bottle of sanitizer not labeled.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed 2 sanitizer spray bottles >20 |
| 2015-06-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed reminder missing from menu. reminder must state consuming raw or undercooked meats, poultry, seafood, s |
| 2015-06-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 1 food employee wearing a braclet. |
| 2015-06-18 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler. |
| 2015-06-18 |
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 tiles in kitchen. |
| 2015-06-18 |
54 |
6-303.11 intensity-lighting - c. observed lighting not meeting required intensity all thoughout kitchen. replace/repair lights to make it brighter throughout kitchen. |
| 2015-06-18 |
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 noodle bowl cooling covered in prep cooler.4-301.11 provide equipment in |
| 2015-01-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths stored on prep surfaces. |
| 2015-01-15 |
8 |
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 handling soiled dishes then clean dishes without washi |
| 2015-01-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 peelers, knife and spoon stored as clean with food residue. cdi container of utensils was moved to dish area to be washed. |
| 2015-01-15 |
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 items in walk-in cooler and prep cooler not labeled that required date marking. cdi items labeled during inspection. |
| 2015-01-15 |
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 covered. cdi noodles uncovered. |
| 2015-01-15 |
33 |
3-501.13 use approved thawing methods. observed beef and chicken thawing at room temperature. cdi running water was placed on beef. chicken was moved to walk-in cooler. |
| 2015-01-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on floor in walk-in freezer. |
| 2015-01-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying clean dishes.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed bu |
| 2015-01-15 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler, prep cooler, dry storage area and under prep tables.4-502.11 (c ) maintain air thermometers in good repair and accurate. observed broken thermometer in prep cooler. c |
| 2015-01-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris collecting in gaskets and ledges of equipment. |
| 2015-01-15 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at either handsink. |
| 2015-01-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed shelves of exposed wood in wait station. 6-501.11 floors, walls, and ceilings including the attachments such as soap and t |
| 2015-01-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored directly on customer items. |
| 2015-01-15 |
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 spoon used for rice stored in 65f water. |
| 2014-07-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obser |
| 2014-07-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. tripe on prep table and bok choy in co |
| 2014-07-02 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and remin |
| 2014-07-02 |
35 |
3-302.12 food storage containers identified with common name of food - c. once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed food containers unlabeled. |
| 2014-07-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all hot time/temperature control for safety foods (tcs) are maintained at or above 135f. observed rice noodles being held on prep tabl |
| 2014-07-02 |
36 |
6-501.111 controlling pests - pf. pest shall be excluded from the facility. observed 1 live roach in the dish machine area. verification required on 7/11/14. |
| 2014-07-02 |
37 |
3-304.13 linens and napkins, use limitations - c. linens and napkins may not be used in contact with food. observed wet wiping cloth covering bean sprouts.3-307.11 miscellaneous sources of contamination - c. food shall be protected from contamination. |
| 2014-07-02 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be used for one task then laundered or stored in a sanitizer solution between uses. observed several wet wiping cloths stored on prep surfaces throughout facility. |
| 2014-07-02 |
45 |
4-101.19 nonfood-contact surfaces - c. equipment shall be made of noncorrosive materials. observed rusted shelves in walk-in cooler and shelves under prep tables. |
| 2014-07-02 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. observed food/grease or microbial growth on gaskets, shelving, ledges of equipment and bottom of reach-in freezer. |
| 2014-07-02 |
53 |
6-501.12 cleaning, frequency and restrictions - c. facility shall be cleaned as often as necessary to prevent accumulation of debris. observed food and grease buildup under all equipment in kitchen. clean all surfaces thoroughly. |
| 2013-11-14 |
6 |
2-301.12 cleaning procedurekeep working with employees on turning off the water with a papertowel rather than using their barehands to do this as observed today. corrected through instruction. |
| 2013-11-14 |
14 |
• . . 4-602.11 equipment food-contact surfaces and utensils-frequencywash, rinse and sanitize drink and tea nozzles daily to prevent growth. observed build-up on the tea nozzle today- sent to be washed, rinsed and sanitized. |
| 2013-11-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved no date marking today. all tcs foods that are rte must be date marked after they have been opened or made. ex. cut lettuce, egg rolls, cooke |
| 2013-11-14 |
37 |
3-305.11 food storage-preventing contamination from the premisesobserved food stored on the floor of the wif- storage in this unit must be reduced. store food at least 6off of the floor. |
| 2013-11-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationkeep foods covered when they are in storage. observed cleaned onions, carrots, and lettuce uncovered in the wic today. observed multiple only partially covered in the wif. covered |
| 2013-11-14 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore utensils on a clean dry surface. observed ice bucket stored inverted on a soiled pipe today behind the ice machine. |
| 2013-11-14 |
47 |
. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsclean grills and between equipment. clean floors under equipment. clean wic racks. clean hood vents. |
| 2013-11-14 |
39 |
3-304.14 wiping cloths, use limitationstore wiping clothes in sanitizer when they are not in-use. observed clothe towels stored on counter tops throughout the kitchen today. |
| 2013-08-23 |
54 |
4-202.18 ventilation hood systems, filterskeep hood filters clean. observed build-up on filters today with grease extending down. also build-up hanging from spray arms today. |
| 2013-08-23 |
47 |
4-602.13 nonfood contact surfacesclean wic racks and between equipment. |
| 2013-08-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore ice bucket on a clean, dry surface. observed ice bucket stored on a soiled pipe behind the ice machine today and observed a soiled rim on anothe |
| 2013-08-23 |
38 |
2-303.11 prohibition-jewelryfood service employees are limited to single wedding band on their hands/wrists, no other rings, bracelets or watches allowed. observed chef with a watch on today. |
| 2013-08-23 |
31 |
3-501.15 cooling methodsobserved multiple foods cooling incorrectly today- cooked onions were cooling at room temperature in the prep sink today- rice noodles were cooling in a large portion, tightly covered, and in a plastic container- cooked tofu was c |
| 2013-08-23 |
6 |
2-301.12 cleaning procedureobserved employee wash hands for <10seconds today and then turned off water with bare hand. hands and exposed arms must be washed with warm water with soap for 15-20seconds, rinsed, papertowel dried, and then turn off the water |
| 2013-02-15 |
41 |
observed tongs hanging on equipement door handles. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the to |
| 2013-02-15 |
31 |
observed noodles in a bin tightly wrapped cooling in the walk-in cooler. corrected by instruction. 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 |
| 2013-02-15 |
39 |
observed wet and soiled wiping cloths not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. |
| 2013-02-15 |
45 |
observed a household canopener in use in the kitchen. except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an |
| 2013-02-15 |
21 |
observed incomplete date marking of potentially hazardous ready to eat foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refri |
| 2013-02-15 |
53 |
observed the walk-in freezer floor accumulating food debris. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2013-02-15 |
54 |
observed the lights to the buffet line not shielded. except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrap |
| 2013-02-15 |
47 |
observed the follwing equipment soiled; collecting food debris; or with residue: the interior of the microwave oven; the bottom of the upright freezer; the gaskets of the flip top coolers; and the grease filters. nonfood-contact surfaces of equipment shal |
| 2013-02-15 |
8 |
observed hand wash sink at the kitchen entrance with no hand wash sign. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. |