| Violation Date |
Code |
Description |
| 2018-09-18 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed food reside splattered on the ceiling of the rea |
| 2018-09-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one, non-labelled spray bottle containing degreaser not labelled. labelled during inspection. |
| 2018-09-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker debris present on stacked plastic containers. sticker debris and any other residue on dishes must be removed during the wash portion of the w |
| 2018-09-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present |
| 2018-04-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee stored on shelf beside customer items. cdi employee beverage relocated to approved location. |
| 2018-04-03 |
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 handling uncovered employee beverage around mouthpie |
| 2018-04-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw carrots in direct contact with raw chicken. cdi carrots relocated to approved location. |
| 2018-04-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-04-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees preparing food without hair restraints. |
| 2018-04-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed homemade terayki sauce and homemade shrimp sauce holding out of temperature control. cdi terayki sauce placed in reach-in cooler to rapidly cool. shrimp sauce voluntarily dis |
| 2017-10-25 |
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 equipment drying on linen towels on drainboard. |
| 2017-10-25 |
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 two dry goods containers not labeled with contents of products. cdi items labeled. |
| 2017-10-25 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready-to-eat sauces in walk-in cooler. cdi items properly rearranged. |
| 2017-10-25 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed ceritified food protection manager on site during inspection. |
| 2017-06-20 |
37 |
3-307.11 miscellaneous sources of contamination - c observed employee preparing beef and storing inside grocery bag. cdi beef placed in approved container. |
| 2017-06-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2017-06-20 |
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. |
| 2017-06-20 |
33 |
3-501.13 use approved thawing methods. observed noodles thawing out of temperature control. cdi noodles placed in walk-in cooler to properly thaw. |
| 2017-06-20 |
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 wearing a braclet. |
| 2017-06-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in diluted sanitizer at 0 ppm. |
| 2017-06-20 |
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 in-use utensils stored in standing water at room temperature. cdi uten |
| 2017-06-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment drying on linen. |
| 2017-06-20 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed employee wash hands in 3 compartment sink. |
| 2017-06-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food stored directly above customer food items on shelves in kitchen. |
| 2016-12-22 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2016-12-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed lid stored in handsink upon beginning of inspection. cdi ehs removed lid. |
| 2016-12-22 |
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 prepared yesterday in walk-in cooler at 54-62f. cdi rice was voluntarily discarded. verification required. |
| 2016-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked noodles holding out of temperature control at 62f. cdi noodles placed on sheet pan and in walk-in cooler to rapidly cool. |
| 2016-12-22 |
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 large quantities of rice cooling tightly covered in plastic bus tubs. ob |
| 2016-12-22 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thermometer with dead battery. repeat violation. |
| 2016-12-22 |
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 in use utensils stored in soiled standing water between uses. pic chan |
| 2016-12-22 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed clean knives drying on absorbent cloth. |
| 2016-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed 3 split gaskets on reach-in cooler behind cook line. |
| 2016-07-12 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies in kitchen area. |
| 2016-07-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2016-07-12 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-03-10 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-03-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw beef stored above rte food products in walk-in cooler, (hot sauce and container of margarine) |
| 2016-03-10 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (old foil covering on gas lines leading to rice cookers) |
| 2015-11-02 |
37 |
(general comment) 3-30511 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed food stored on floor in kitchen area (c |
| 2015-11-02 |
34 |
4-302.12provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved thin probe thermometer for checking thin foods that had a dead battery. |
| 2015-11-02 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2015-05-18 |
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 towels stored under drying utensils on prep sink. |
| 2015-05-18 |
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 cooking utensils stored in water inside container < 135f. repeat viola |
| 2015-05-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified pic |
| 2015-01-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.pic not certified. |
| 2015-01-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p3-302.11(a) separate the different types of raw animal foods. -pobserved raw beef stored over ready-to-eat rice. obserevd different types of raw animal foods stored together. cdi seperated. |
| 2015-01-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee preparing food while wearing bracelets. |
| 2015-01-13 |
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 several dry soiled wiping cloths stored throughout establishment. |
| 2015-01-13 |
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 utensils being stored in room temperture water at grill. observed cutt |
| 2014-10-21 |
37 |
protect food from contamination sources not specifically noted by code. observed bowl in-use for dispensing cooked chicken from warmer. use scoop with handle. |
| 2014-10-21 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed employee washing and rinsing utensils without sanitizing. instructed pic on how to properly wash, rinse, and sanitize utensils. |
| 2014-10-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic not certified. |
| 2014-06-12 |
31 |
3-501.15 cooling methods- during the cooling process, do not cover foods (unless there is a chance of cross contamination). observed rice cooling in walk-in cooler covered with a lid. cdi by uncovering. |
| 2014-06-12 |
1 |
2-102.11 demonstration- person in charge must be a certified food safety manager. person in charge not certified. |
| 2014-02-25 |
1 |
2-102.11 demonstration- person in charge must be a certified food safety manager. pic not certified. |
| 2014-02-25 |
8 |
6-301.11 handwashing cleanser, availability- all handwash sinks must be supplied with hand soap. observed handsink without hand soap. cdi by adding hand soap. |
| 2014-02-25 |
31 |
3-501.15 cooling methods- place cooling foods in refrigeration when temperature of cooling food falls below 135f. observed rice cooling in kitchen at 118-128f. cdi by moving rice to walk-in cooler. |
| 2013-10-08 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in sanitizer. observed wet wiping cloths stored on food prep table. |
| 2013-10-08 |
33 |
3-501.13 thawing- raw animal foods thawed shall be cooled to 41f within 4 hours. observed raw shrimp and raw scallops in walk-in cooler at 65 f. place thawed meats in cooler immediately after thawing. cdi by instruction. |
| 2013-10-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready to eat tcs refrigerated food items must be date marked with date prepapred. rte foods held at 41 f or below may be held for up to 7 days, |
| 2013-10-08 |
1 |
2-102.12 certified food protection manager- person in charge must be a certified food safety manager by jan 2014. pic not certified. |
| 2013-06-21 |
42 |
cleaned equipment and utensils 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 floor.observed clean cutting board stored behind faucet handles |
| 2013-06-21 |
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; pf(2) separating the fo |
| 2013-06-21 |
1 |
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 a t |
| 2013-02-07 |
1 |
the person in charge shall demonstrate food safety knowledge by being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. cdi by instruction. |
| 2013-02-07 |
31 |
observed rice cooling in walk-in cooler with tight fitting lid. cdi by removing lid. |
| 2013-02-07 |
42 |
do not store clean utensils on prep sinks. observed clean utensils stored on prep sink on top of an absorbent cloth. |
| 2013-02-07 |
41 |
do not store ice scoop on an unclean surface. observed ice scoop stored on top of ice machine. cdi by placing in container. |
| 2012-10-22 |
2 |
m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as sp |
| 2012-10-22 |
54 |
observed light out at 3 compartment sink. |
| 2012-10-22 |
41 |
observed rice scoop stored in room temperature water.observed ice scoop handle stored in ice. |
| 2012-10-22 |
39 |
e) containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; |
| 2012-10-22 |
31 |
observed rice cooling outside of walk-in cooler at 72-110 degrees f.cdi- rice moved to walk-in cooler and employee advised to move cooling foods to walk-in for rapid cooling once below 135 degrees f. |
| 2012-10-22 |
1 |
a) at least one employee present 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 |