| Violation Date |
Code |
Description |
| 2018-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the walk in cooler and the dry storage rack, the outsides of the containers holding rice, flour, cornstarch, and |
| 2018-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler, and damaged gaskets to the flip top cooler doors. have replaced. repeat. |
| 2018-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet. ensure pans are fully dried prior to stacking. |
| 2018-11-21 |
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 cup with no handle stored in the soy sauce, and a scoop handle stored |
| 2018-11-21 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed 0ppm of chlorine sanitizer at the wet wiping cloth bucket. cdi-the sanitizer was remade t |
| 2018-11-21 |
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 no time written down for t |
| 2018-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped cabbage holding above 45f in the flip top cooler. cdi-the cabbage was moved to the walk in cooler. |
| 2018-11-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dirty containers stored on the clean equipment rack. cdi-the equipment was brought back to the 3-compartment sink for rewashing. repeat. |
| 2018-09-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf-observed container with stickers and debris-cdi-containers rewashed and sanitized |
| 2018-09-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed sugar, salt, flour not labeled |
| 2018-09-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth on prep surface |
| 2018-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed cracked gaskets on walkin unit and reachin in front of wok. rusted shelving on walkin shelving, shelving over prep sink and dry storage area. facing prep sinks the one to left has a leaking faucet hand |
| 2018-09-06 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored over prep sink on unclean shelving |
| 2018-09-06 |
47 |
4-601.11(c )4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of debris on shelving in walkin, storage shelving and gaskets |
| 2018-09-06 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. both reswtrooms in need of cleaning |
| 2018-09-06 |
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. all floors, ealls and ceilings to be clean and in good re |
| 2018-08-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed the owner unable to find the employee health policy. the employee health policy is located above the hand washing si |
| 2018-08-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several containers of employee drinks stored on the prep counters. cdi-the drinks were moved to bottom shelves away from facility food. repeat. |
| 2018-08-23 |
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 several employees not washing their hands properly. instruction was needed on several i |
| 2018-08-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dirty containers stored on the clean equipment rack and the facility is reusing chop sticks. cdi-the container was properly washed, rinsed and sanit |
| 2018-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items being kept on the counter upon entrance to the kitchen. the chicken, cabbage, and broccoli were all out on the counter above 45f. cdi-the broccoli was disc |
| 2018-08-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date marking on any of the food items in the walk in cooler and reach in coolers. cdi-the items were properly back dated to wh |
| 2018-08-23 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed chicken wings being stored |
| 2018-08-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several unlabeled spray bottles of sanitizer and soap. cdi-the bottles were labeled. |
| 2018-08-23 |
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 observed chicken cooling on two boxes of fryer oil. the chicken was below 135f. |
| 2018-08-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of chicken stored on the ground in the walk in freezer. cdi-the box was placed onto shelving. |
| 2018-08-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several small flies near the drains and the restrooms. increase pest control methods. repeat. |
| 2018-08-23 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed the red sanitizer bucket with 0ppm of chlorine sanitizer and dirty. cdi-the container was |
| 2018-08-23 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employees removing the peels from the onions, and then immediately dicing them without rinsing them off. cdi-instructed that before dicing, the onions need to be rinsed off at the prep sink. |
| 2018-08-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed a scoop being stored in a cup of water at room temperature. the scoo |
| 2018-08-23 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed a large pan being stored on top of plumbing underneath the prep sink. cdi-the pan was sent to be washed, rinsed, and s |
| 2018-08-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep grooves in them. the cutting board is no longer easily cleanable. have resurfaced/replaced. |
| 2018-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed old caulking that is causing food buildup between the prep sinks and splash guards. have the old caulking removed, clean the equipment thoroughly |
| 2018-08-23 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed cleaning needed to the restrooms. have cleaned. |
| 2018-08-23 |
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 cleaning needed to the plumbing and floors unde |
| 2018-08-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several areas where employees were storing their own drinks and food along with the restaurants food, including in the walk in cooler a |
| 2018-08-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a watch upon entrance to the kitchen. cdi-the watch was removed before instruction was needed.2-402.11 use head |
| 2018-06-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several knives and the knives container with food buildup. cdi-the items were properly cleaned and sanitized. |
| 2018-06-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee eating food (eggs) in the kitchen. cdi-explained that eating should be done out of the kitchen. repeat. |
| 2018-06-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs being stored ontop of cooked spare ribs in the prep cooler. cdi-the eggs were moved to the walk in cooler. |
| 2018-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken being stored on the counter above 45f. cdi-the chicken was discarded. repeat.*only one item out of temperature. half points were taken instead of full points. |
| 2018-06-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. increase pest control methods. |
| 2018-06-12 |
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 a scoop handle being stored in the flour container. cdi-the scoop wa |
| 2018-06-12 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed a large pan being stored on top of plumbing underneath the prep sink. cdi-the pan was moved to another location. |
| 2018-03-13 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.toilets and handsinks need cleaning. |
| 2018-03-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food residue build-up on storage racks. |
| 2018-03-13 |
45 |
4-502.11(a) maintain utensils in good repair.observed cracked/peeling plastic containers. discarded by pic.4-501.11 maintain equipment in good repair. observed damaged prep and 3 compartment sink (folded corners). sinks do not meet ansi standards and need |
| 2018-03-13 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain.observed scoop handles stored in dry food. |
| 2018-03-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored in bucket testing 0ppm chlorine. |
| 2018-03-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed multiple containers of soy sauce stored on the floor in walk-in cooler and at 3 comp sink. |
| 2018-03-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved chicken wings and fried chicken chunks stored on prep table > 45f. cdi by moving food items to walk-in cooler.observed food ite |
| 2018-03-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverages stored on work surfaces. cdi by discard.2-401.11 eating, drinking, or using tobacco - c observed employees eating in kitchen. |
| 2017-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved cleaned utensils stored on drainborad containing food debris.cdi by sending back to wash. |
| 2017-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved chopped cabbage stored on prep surface > 45f. cdi by moving cabbage to cooler. observed cabbage at 44f prior to departure. |
| 2017-12-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2017-12-14 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved chicken wings and chicken nu |
| 2017-12-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed fruit flies in kitchen near dry storage area. pic will continue to use approved pest control methods. |
| 2017-12-14 |
45 |
4-502.11(a) maintain utensils in good repair.observed cracked plastic containers. discarded by pic.4-501.11 maintain equipment in good repair. observed damaged prep and 3 compartment sink (folded corners). sinks do not meet ansi standards and need to be r |
| 2017-12-14 |
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 on shelving, equipment throughout kitchen. |
| 2017-12-14 |
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 on floors (dry storage area). |
| 2017-08-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no hand towels in mens or womens restrooms. cdi added hand towels. |
| 2017-08-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on utensils and containers stored as clean on drying rack above 3 compartment sink.cdi by wash, rinse, and sanitize. |
| 2017-08-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken wings stored on table next to fryers < 135f. pic stated that chicken was cooked less than one hour prior to inspection. cdi- chicken wings marked for time under |
| 2017-08-29 |
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 egg rolls in walk-in and reach-in cooler. pic states that egg rolls were prepared more than 1 day prio |
| 2017-08-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2017-08-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not food safety certified. |
| 2017-08-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and food debris build-up on equipment, shelving surfaces. |
| 2017-08-29 |
49 |
5-203.13 service sink - can wash sink is full of boxes and appears to be out of service. pic states that mop water is being dumped in floor drain at 3 comp sink. instructed pic to clear trash and boxes from can wash and to start dumping mop water in can |
| 2017-08-29 |
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 damge to floor around grease trap in ware washing area. |
| 2017-08-29 |
45 |
4-501.11 maintain equipment in good repair. observed damaged prep and 3 compartment sink. sinks do not meet ansi standards and need to be replaced. repeat violation |
| 2017-06-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed damaged areas of 3 comp sink and prep sink damaged and no longer meets ansi standards. repeat violation |
| 2017-06-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic utensils stored in soiled drawer. |
| 2017-06-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soiled scoop stored in bulk sugar. |
| 2017-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shell eggs and garlic/oil mxture stored > 45f. cdi-moved eggs to cooler, garlic/oil mixture stored in cooler 41f. observed both food items below 45f prior to departure. |
| 2017-06-19 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed egg rolls stored in walk-in cooler uncovered. observed soiled cloth stored on top of cooked rice in walk-in cooler. cdi by covering egg rolls, rice d |
| 2017-03-21 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed facility fermenting rice and fish on site. cdi rice and fish voluntarily discarded. pic stated items were for personal use and |
| 2017-03-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored uncovered/unprotected above flip top prep cooler. cdi beverage voluntarily discarded. |
| 2017-03-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed ready-to-eat cabbage stored in direct contact with raw chicken in walk-in cooler. cdi cabbage relocated.3-304.11 food shall only contact surfaces of properly cleaned and sanitized |
| 2017-03-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice hot holding below 135f. see temperature chart for temperature observation. cdi rice voluntarily discarded. |
| 2017-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken, cabbage, rice, garlic-oil mixture, blanched broccoli and shelled eggs holding above 45f. see temperature chart for temperature observations. cdi all items voluntaril |
| 2017-03-21 |
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 cabbage, noodles, cream cheese/crab mixture not date marked. cdi items labeled. |
| 2017-03-21 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility fermenting rice and fish. cdi rice and fish voluntarily discarded. pic stated items were for personal use and will no longer ferment in fac |
| 2017-03-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of sanitizer not labeled. cdi bucket labeled. |
| 2017-03-21 |
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 several dry good containers not labeled with contents of products. |
| 2017-03-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout entire kitchen prep areas. |
| 2017-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored under cuttingboards. |
| 2017-03-21 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean knives being stored in soiled bucket. |
| 2017-03-21 |
45 |
4-501.11 maintain equipment in good repair. observed 3 compartment sink in disrepair. sink no longer meets ansi standards. repeat violation. observed rusted shelves in walk-in cooler. observed split gaksets on all coolers in facility. |
| 2017-03-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken cooling at room temperature. cdi chicken voluntarily discarded. |
| 2016-12-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cooked chicken cooling in containers that were stored under handwash sink and less than 6 off of floor. cdi by moving chicken to walk in cooler. |
| 2016-12-08 |
4 |
2-401.11 eating, drinking, or using tobacco - observed employees eating in the kitchen. cdi by pic informing employees to not eat in the ktichen. employees moved to eat in dining room. |
| 2016-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf obsevred food debris on pans stored as clean. cdi by wash, rinse, and sanitize. |
| 2016-12-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken sitting off of temperature control < 135f. cdi by moving to walk-in for cooling. |
| 2016-12-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack. |
| 2016-12-08 |
45 |
4-501.11 maintain equipment in good repair. observed a prep sink and the 3 compartment sink were damaged and no longer meet 4-1 and 4-2 due to smashed and bent metal |
| 2016-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on storage racks. observed build-up on shelves on cook line. |
| 2016-09-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored on food prep table. cdi by storing below prep table. |
| 2016-09-12 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed no hot water at handsink in womens restroom. it appeared that hot water valve had been shut off. cdi by opening hot water valve and observed hot water 115f. |
| 2016-09-12 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cooked chicken cooling in containers that were stored under handwash sink. cdi by moving chicken to walk in cooler. |
| 2016-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped cabbage stored on food prep table off of temperature control > 45f. cdi by moving cabbage to cooler for rapid cooling.observed fried chicken and cooked noodles < 135f an |
| 2016-09-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies in kitchen around dry storage rack area. |
| 2016-09-12 |
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 cleaning needed of floors and walls behind and a |
| 2016-09-12 |
45 |
4-501.11 maintain equipment in good repair. observed a prep sink and the 3 compartment sink were damaged and no longer meet 4-1 and 4-2 due to smashed and bent metal. |
| 2016-09-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in microwave oven, in single service utensil containers, on top shelf of line and utensil sink drying shelf. |
| 2016-09-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food prep table. |
| 2016-06-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken wings sitting out at 120-130f. cdi - these were put into the walk-in to rapidly cool. |
| 2016-06-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed many multiuse containers stored as clean were not clean to sight and touch. cdi - dish sink was set up and they were cleaned. |
| 2016-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed steamed broccoli sitting out at 85f. cdi - discarded. |
| 2016-06-13 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed the pic had no idea what the health policy should include. when shown to him written in chinese, he said he could r |
| 2016-06-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw chicken stored over raw shrimp in the walk-in freezer,. cdi - rearranged. |
| 2016-06-13 |
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 several containers of egg rolls and chicken in the 2 door units were not date marked. these were date marked as they corresponde |
| 2016-06-13 |
45 |
4-501.11 maintain equipment in good repair. observed a prep sink and the 3 compartment sink were damaged and no longer meet 4-1 and 4-2 due to smashed and bent metal. |
| 2016-06-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed chicken and cut cabbage cooling in the walk-in while tightly covered wit |
| 2016-06-13 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed chlorine sanitizer >200 ppm in a bucket and spray bottle. cdi - diluted. |
| 2016-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build up on the equipment and shelving throughout the facility. |
| 2016-06-13 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers ; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed of floors and walls behind and |
| 2016-03-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open. |
| 2016-03-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and residue on storage shelf above 3 comp sink and on storage racks. |
| 2016-03-08 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloth bucket with sanitizer stored on the floor. |
| 2016-03-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee preparing food with watch on arm. |
| 2016-03-08 |
26 |
7-203.11 poisonous or toxic material containers-container prohibitions - p observed sanitizer stored in a bottle previously containing a heavy duty cleaner. cdi by emptying bottle and replacing with a new spray bottle. |
| 2016-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped cabbage > 45f in walk-in cooler. cdi by monitoring temperature and observed 45f prior to departure. |
| 2016-03-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken, egg rolls stored on table next to deep fryers < 135f. pic stated that food items were cooling. cdi moved to walk-in cooler for rapid cooling and to continue cooling pr |
| 2015-12-14 |
4 |
.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on work surface. cdi relocating to below work surface. |
| 2015-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped cabbage and fried chicken stored > 45f. cdi by palcing cabbage in prep cooler, and placing chciken in walk-in cooler for rapid cooling (<1hr per pic). |
| 2015-12-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees handling food without wearing head cover. |
| 2015-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue/debris on top shelf above prep line and shelf above 3 compartment sink. |
| 2015-12-14 |
54 |
6-303.11 intensity-lighting - observed 3 lights out in kitchen. repair lights. |
| 2015-09-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy dust/grease build-up on shelving throughout. repeat violationobserved build-up on outside of microwave oven. |
| 2015-09-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wiping cloths stored in bucket of water.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and |
| 2015-09-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling food without proper hair restraint. |
| 2015-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped cabbage stored on top of prep table 63f. pic stated that cabbage was chopped 30 minutes prior to inspection. cdi by placing in walk-in cooler for raid cooling. observed |
| 2015-09-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed wiping cloth bucket testing 0ppm chlorine. cdi by emptying and refilling. tested at 100ppm. |
| 2015-09-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces. observed employee beverage stored inside food prep cooler. cdi by proper storage. |
| 2015-09-22 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present for inspection. |
| 2015-04-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: observed an employee rinse a bowl in prep sink. cdi-explained that all dishes must be washed, rinsed, and sanitized. |
| 2015-04-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: fried rice in warmer 100-114f cdi-reheated to 170f |
| 2015-04-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: wings 75f, sesame chicken 61f, cut cabbage(bok choy) 60f on counter. cdi-placed in cooler |
| 2015-04-27 |
36 |
6-501.111 controlling pests - pf:eliminate flies. |
| 2015-04-27 |
37 |
3-305.12 food storage, prohibited areas - c: discontinue storing containers of open flour under prep sink. |
| 2015-04-27 |
47 |
4-602.13 nonfood contact surfaces - c: clean bulk bin containers. clean shelving throghout. clean door gaskets on walk in cooler and prep cooler doors. |
| 2015-04-27 |
51 |
6-501.18 cleaning of plumbing fixtures - c: clean toilet in men's room. |
| 2015-04-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor under cooking equipment and where needed.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: attach a doorsweep to screen door. visible light seen. |
| 2015-04-27 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c:clean ventilation in ladies room. |
| 2015-04-27 |
45 |
4-101.19 nonfood-contact surfaces - c:replace peeling green wire shelves. replace rusting shelving throughout. replace split door gaskets on small cooler across from fryers.4-205.10 food equipment, certification and classification - c: discontinue using t |
| 2014-12-03 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p:observed containers with food debris present stored with clean containers. |
| 2014-12-03 |
6 |
2-301.15 where to wash - pf: observed employee washing hands in prep sink. cdi-explained that hands are to be washed in hand sink only. |
| 2014-12-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: discontinue storing trays in hand sink. cdi-removed items |
| 2014-12-03 |
18 |
3-501.14 cooling - p: observed chicken wings at 100f cooling on counter and rice in bowl at 120f cooling at room temperature. cdi-items were reheated to over 165f |
| 2014-12-03 |
35 |
3-302.12 food storage containers identified with common name of food - c: observed big containers of food without common names. label all bulk containers of food. |
| 2014-12-03 |
31 |
3-501.15 cooling methods - pf:observed improper cooling methods. discontinue cooling on counters at room temperature. must cool in cooler or freezer or in an ice bath. cdi- items were reheated and placed in shallow containers in cooler. |
| 2014-12-03 |
45 |
4-101.19 nonfood-contact surfaces - c: replace rusted shelving in storage area and where needed. replace green wire baskets (peeling). discontinue using big cardboard barrels for food storage. soiled and not an easliy cleanable surface. |
| 2014-12-03 |
47 |
4-602.13 nonfood contact surfaces - c: clean shelves in storage area. clean outside of bulk containers |
| 2014-12-03 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean and repai walls in restrooms. clean hvac vent in front of restrooms. |
| 2014-12-03 |
54 |
4-202.18 ventilation hood systems, filters - c: clean hood filters. |
| 2014-12-03 |
41 |
3-304.12 in-use utensils, between-use storage - c: do not store knives in cracks between equipment. |
| 2014-09-11 |
6 |
2-301.14 when to wash - p: observed employee walk in from outside and start handling food. cdi-told to wash hands.2-301.15 where to wash - pf-employees must wash hands in hand sink only.2-301.12 cleaning procedure - p: employees must wash hands with soap |
| 2014-09-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean door gaskets on walk in cooler and prep cooler doors. clean shelving in walk in cooler and where needed. clean hood vents and hvac in restroom. |
| 2014-09-11 |
33 |
3-501.13 thawing - c: do not thaw meat on counter at room temperature. thaw in cooler, under cold running water, or in microwave as a part of cooking process. cdi-placed in walk in cooler |
| 2014-09-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: chicken wings 100f on counter, rice 122f in bowl cdi-reheated chicken wings and rice to 165f |
| 2014-09-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: sanitizer bucket concentration below 50ppm |
| 2014-09-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: observed bowl used for raw meats being stored directly on top of cooked chicken. observed one set of tongs being used for all raw meats. cdi-discarded chicken and used seper |
| 2014-04-24 |
1 |
2-102.12 certified food protection manager - c: ansi accredited certified manager not present during the inspection. pic must be present at all times of operation. |
| 2014-04-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: raw shripm was stored with cooked pork and cooked chicken inside walk in cooler. cdi-separated |
| 2014-04-24 |
3 |
2-201.11 (d) and (f) responsibility of permit holder, person in charge, and conditional employees-responsibility of the pic to exclude or restrict - p: observed employee needing to cover open wound on forearm. wounds has scab that is flaking. cdi-employee |
| 2014-04-24 |
16 |
3-401.11 raw animal foods-cooking - p,pf: chicken wings being parcooked and not reaching 165 degrees. cdi-instructed to cook all chicken thoroughly to 165 degrees. no parcooking allowed. chiken was cooked completely to 185 degrees. |
| 2014-04-24 |
39 |
3-304.14 wiping cloths, use limitation - c: keep all wet wipe cloths inside sanitizer buckets when not in use. |
| 2014-04-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean green wire racks as well as all shelving throughout. |
| 2014-04-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: cooked rice 120 degrees. cdi- placed in walk in cooler to cool properly |
| 2013-12-12 |
53 |
(general comment) keep floors clean; observed flooring in need of cleaning. |
| 2013-12-12 |
47 |
keep non-food contact surfaces clean; observed handles on bulk dry food bins collecting debris in need of cleaning; observed shelving throughout in need of cleaning; observed surfaces of all cooking equipment in need of cleaning. |
| 2013-12-12 |
45 |
(general comment) keep equipment in good repair; observed gouged / stained cutting boards in use in kitchen area in need of resurfacing. |
| 2013-12-12 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-12-12 |
36 |
keep facility free of pest; observed fruit flies in kitchen area. |
| 2013-12-12 |
14 |
properly wash, rinse and sanitize; observed numerous containers and pans stored clean with food debris stuck to surfaces; all food contact surfaces in question pulled and placed into dirty dish pit. |
| 2013-12-12 |
13 |
properly store raw meat products; observed raw chicken stored above raw pork in walk-in cooler; observed raw shell eggs stored above rte food products in reach-in refrigerator; observed raw chicken stored above raw beef in walk-in cooler and freezer. all |
| 2013-12-10 |
13 |
properly store raw meats; observed numerous containers of raw chicken and raw shrimp stored above rte food products inside walk-in cooler; observed raw chicken stored above raw shrimp in walk-in cooler; all raw meats properly stored according to final coo |
| 2013-12-10 |
14 |
provide sanitizer during inspection; observed sanitizer available in bucket measuring 0ppm chlorine; sanitizer corrected during inspection. |
| 2013-12-10 |
20 |
properly cold hold phf products; observed cooked egg rolls and chicken wings pulled from walk-in cooler and held on prep table for 1 hour measuring 65-68 f; all products placed in coolers and/or walk-in. |
| 2013-12-10 |
31 |
properly cool food products using approved methods; observed 12 tubs of cooked chicken stored on prep tables throughout establishment measuring 72-120 degrees f; all chicken was placed into shallow pans and placed into walk-in cooler. |
| 2013-12-10 |
36 |
keep facility free of pest; observed fruit flies in ktichen area. |
| 2013-12-10 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-12-10 |
47 |
keep non-food contact surfaces clean; observed surfaces of all equipment collecting debris in need of cleaning. |
| 2013-12-10 |
53 |
keep floors clean; observed flooring throughout in need of cleaning. |
| 2013-12-10 |
37 |
keep food properly stored to prevent contamination; observed food stored on floor throughout establishment exposed to contamination; observed dry food products stored open exposed to contamination. |
| 2013-12-10 |
45 |
keep equipment in good repair; observed gouged/stained cutting boards in use in kitchen area in need of repair. |
| 2013-08-23 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-08-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved numerous items out of temperature due to being set out at room temperature. example items are listed on the temp log. -cdi items |
| 2013-08-23 |
4 |
properly store employee drinks to prevent contamination. observed bottled employee drinks stored improperly on top of shelf over flip top cooler. . -cdi item was moved. 2-401.11 eating, drinking, or using tobacco |
| 2013-08-23 |
7 |
3-301.11 preventing contamination from handsobserved staff member to use bare hands to touch rice. food cannot be touched with bare hands. -cdi affected rice was scooped out and discarded. |
| 2013-08-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved facility not to have date marked egg rolls cooked on the previous day. items that are refrigeration required must be properly date marked wi |
| 2013-08-23 |
37 |
3-307.11 miscellaneous sources of contaminationobserved cooked chicken set out near the handsink such that they will be splashed by handwashing water from the sink. -cdi chicken was found to be out of safe temperature and discarded. |
| 2013-08-23 |
41 |
3-304.12 in-use utensils, between-use storageobserved knife stored in the space between equimpent. observed plastic container with no handle used as a scoop to dispense food and left in a bucket of dry goods foods. do not store items in this way. do no |
| 2013-08-23 |
45 |
maintain equipment in good repair, smooth, and easily cleanable. observed shelving inside walk-in cooler corroded/rusted. |
| 2013-08-23 |
31 |
3-501.15 cooling methodsobserved noodles cooked on the morning of the date of inspection to be 80f in the cooler at 2:45pm. the noodles were stored deep in a plastic container. -cdi items were discarded. |
| 2013-03-18 |
4 |
properly store employee drinks to prevent contamination. observed bottled employee drinks stored improperly on top of flip top cooler. |
| 2013-03-18 |
13 |
store potentially hazardous foods (tcs) in correct storage order to prevent cross contamination. observed raw chicken stored above raw shrimp in walk-in cooler. cdi-rearranged. observed raw chicken being prepared at the same time raw shrimp was being thaw |
| 2013-03-18 |
21 |
properly date mark rte tcs foods held under refrigeration for more than 24 hours. observed breaded chicken and egg rolls held in walk-in cooler that were not properly date marked. mgr. had labels in kitchen but have not placed on containers. cdi; by instr |
| 2013-03-18 |
33 |
properly thaw phf tcs foods. observed raw shrimp thawing improperly at 3 comnp sink. |
| 2013-03-18 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-03-18 |
45 |
maintain equipment in good repair; smooth; and easily cleanable. observed bottom of prep tables and shelving inside walk-in cooler corroded/rusted. observed torn gasket on walk-in cooler. observed pitted/damaged circular cutting boards stored. |
| 2013-03-18 |
53 |
maintain floors clean. observed cleaning needed behind and under equipment to remove grease and food debris. |
| 2013-03-18 |
42 |
cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamination; and(3) at least 15 cm (6 inches) above the f |
| 2012-12-10 |
2 |
2-201.11 (a). all facilities must have an employee health policy. observed no employee health policy in place. cdi-by instruction; handout given on previous inspection by ehs. |
| 2012-12-10 |
54 |
provide light that is missing in hallway leading to can wash. remove employee personal items away from food; single service items; etc. observed phone and keys stored on shelf next to single service items. |
| 2012-12-10 |
47 |
maintain equipment clean. observed cleaning needed on outsides of dry good containers (grease/sticky residue/food debris); shelving in walk-in cooler; cook area (lots of grease). |
| 2012-12-10 |
45 |
maintain all equipment in good repair. observed peeling/corroded shelving in walk-in cooler. observed paint peeling on egg roll crates. observed torn gaskets on prep cooler. observed badly damaged round cutting boards stored. replace as needed. |
| 2012-12-10 |
43 |
4-903.11. protect single service items while in storage. observed numerous trays and lids stored face up on shelf. |
| 2012-12-10 |
36 |
6-201.15. repair torn screen at back door. |
| 2012-12-10 |
21 |
3-501.17. date mark rte/tcs foods that are kept 24 hours or more. observed egg rolls made on saturday not date marked. cdi-by instruction. |
| 2012-12-10 |
20 |
3-501.16 (a)(2) and (b). maintain cold phf/tcs foods at 45f/below. observed egg rolls that have been placed in prep cooler upon entering kitchen checked at 54f and egg rolls still sitting on counter at 60f. employee reports that product has been sitting o |
| 2012-12-10 |
14 |
4-601.11 (a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed greasy food residue remaining on green crates used to stored egg rolls. cdi-cleaning process started. |
| 2012-12-10 |
8 |
6-301.11.each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap.pf observed no saop available at only handsink in kitchen. cdi-replaced with soap asap. |
| 2012-12-10 |
4 |
2-401.11. store employee drinks properly to prevent contamination. observed several employee drink including bottled water stored over/on food contact surfaces. cdi-drinks removed. |
| 2012-12-10 |
1 |
2-102.12.(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information throug |