| Violation Date |
Code |
Description |
| 2019-01-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on the 3 comp sink. was l |
| 2019-01-17 |
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. -pfobserved lids on containers of foods in cooling process. (rice, broccoli).cdi by rem |
| 2019-01-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked carrots and broccoli stored in steam table < 135f. cdi- carrots reheated to 175f and returned to steam table. broccoli discard by pic. |
| 2018-07-17 |
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. -pfobserved rice cooling in walk-in cooler with lids on. cdi removed lids. |
| 2018-07-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved unlabeled sanitizer bucket.cdi- cdi labeled. |
| 2018-07-17 |
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 rice held past 4 hour time h |
| 2018-03-06 |
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 storing below work surfaces. |
| 2018-03-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved 1 unlabeled spray bottle of toxic cleaner.cdi by labeling spray bottle. |
| 2018-03-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf establishment is cooking steaks undercooked. add consumer advisory to menus.*steaks are cooked to order. consuming |
| 2018-03-06 |
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.floors need cleaning under and around equipment on cook li |
| 2018-03-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored on work surfaces. |
| 2017-11-06 |
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 handle stored in sugar. |
| 2017-11-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed pic preparing food at grill without hair restraint. |
| 2017-11-06 |
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. -pfobserved broccoli cooling in upright cooler with tight fitting lid. cdi lid removed. |
| 2017-11-06 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved spray bottle labeled as sanitizer containing qac solution testing > 400ppm. cdi by diluting and testing at 200ppm. runs |
| 2017-11-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked carrots and broccoli stored in steam well < 135f. cdi by voluntary discard by pic.pic made adjustment to steam well dial and it appeared to be heating rapidly. |
| 2017-11-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee beverage stored on shelf above raw salmon and shrimp.cdi by discard by pic. |
| 2017-07-25 |
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 broccoli and rice on tphc wi |
| 2017-04-12 |
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 broccoli cooling in upright cooler with tight fitted lid. cdi by removing |
| 2017-04-12 |
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/pfno wriiten procedure for rice provide |
| 2017-04-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees working in kitchen without hair restraints. |
| 2016-12-21 |
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 scoop handle stored in rice. |
| 2016-12-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chlorine bleach in spray bottle and cleaner stored on 3 compartment sink drainboard. cdi by relocating items to chemical storage.7-101.11 identifying information, prominence-original conta |
| 2016-12-21 |
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 cooked carrots and cooked rice in walk-in cooler without date mark. cdi by date marking. |
| 2016-12-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored over raw shrimp and scallops in walk-in cooler. cdi by rearranging storage order of food items. |
| 2016-08-18 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets in reach in cooler, freezer and cold drawer. repair. |
| 2016-08-18 |
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 bin of rice cooling in walk in cooler tightly covered. cdi- vent provided. |
| 2016-05-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice sitting on prep counter without temperature control. pic stated rice had been out for about 30 minutes. cdi- rice was placed into walk in cooler. |
| 2016-05-31 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager present. |
| 2016-05-31 |
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 chef touch rice with barehands when describing how long ago it was cooked. cdi- instruction provided to che |
| 2016-05-31 |
8 |
'5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed utensils stored in front handsink. repeat. |
| 2016-05-31 |
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 3 bins of rice cooling tightly covered in walk in cooler. cdi- items were |
| 2016-05-31 |
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 handle of scoop stored in contact with ready to eat rice. cdi- handle w |
| 2016-05-31 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving in reach in cooler. repair. repeat. |
| 2016-03-10 |
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 ceilig tile missing in kitchen. ductwork and insulation in ceiling is not smoo |
| 2016-03-10 |
45 |
4-501.11 maintain equipment in good repair. observed shelving starting to rust in reach in cooler. |
| 2016-03-10 |
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 cutting board stored behind 3 comp sink faucet. store clean items in a clean location, not exposed to contaminatio |
| 2016-03-10 |
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 large container of shrimp sauce without datemark. cdi- item was back-dated. |
| 2016-03-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinse utensils in front handsink. also observed, wire brush and rag in back kitchen handsink. only use hand sinks for handwashing. repeat. |
| 2016-03-10 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic is not a certified food protection manager. |
| 2015-12-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinse utensils in handsink. cdi- through instruction. handsink should only be used for handwashing. |
| 2015-12-10 |
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 rice cooling in walk in, tightly covered. cdi- through instruction to rem |
| 2015-12-10 |
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 ceiling tile missing in kitchen. ductwork and insulation in ceiling is not smo |
| 2015-12-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food mixed in with restaurant food in reach in cooler. cdi-instructed pic to create an area on bottom shelf for employee items. |
| 2015-05-12 |
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 squeeze bottles and shakers not labeled on chef cart. |
| 2015-05-12 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved quat sanitizer in spray bottle well above 400ppm - toxic strength. cdi - by diluting to proper concentration - 200ppm. |
| 2015-05-12 |
20 |
an 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved a tub of rice sitting on counter at 58f. cdi - rice placed back in reach-in cooler. suggested putting items held for lunch service on tphc. |
| 2015-05-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved towels stored inside handsink in kitchen. cdi - towels removed. |
| 2015-05-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed in various locations throughout kitchen employee personal items and food stored with restaurant food including inside reach-in freezer, cooler, and walk-in. cdi |
| 2014-12-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved a spatula stored inside the front handsink. cdi by removing. |
| 2014-12-23 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pfobserved one of two stem thermometers measuring 20f in ice water. cdi by discarding stem thermometer. |
| 2014-12-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cooked broccoli on the chefs cart at 60f. cdi by voluntary disposal. |
| 2014-12-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed chef cooking food without a hair restraint. repeat |
| 2014-08-22 |
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 around the cook line equipment and inside the cold holding drawers. |
| 2014-08-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed chef preparing food without a hair restraint. |
| 2014-08-22 |
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 sugar, seasonings and rice not labeled. |
| 2014-05-23 |
38 |
'2-402.11 effectiveness-hair restraints - call employees must wear hair restraints while handling foods. observed the cheft cooking without a hair restraint. pic states the steaks are cooked medium. observed the final cook temperature of the steak at 145f |
| 2014-05-23 |
31 |
3-501.15 cooling methods - pfcool hot foods using approved methods. observed a container of rice cooling on a chefts cart at 68f. according to the pic the rice was left there less than 1hr. cdi by moving into the reach in cooler. |
| 2014-05-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pmaintain utensils clean to the sight and touch. observed rice debris left on rice scoops. cdi by voluntary disposal. |
| 2013-11-14 |
7 |
3-301.11 preventing contamination from handsemployees shall minimize bare hand contact with exposed food that is not in ready to eat form. observed bare hand contact with cooked broccoli while placing onto the grill. explained that since the broccoli is c |
| 2013-11-14 |
38 |
2-402.11 effectiveness-hair restraintsprovide hair restraint for employees while preparing food. observed employee cooking food without a hair restraint. |
| 2013-11-14 |
4 |
2-401.11 eating, drinking, or using tobaccodesignate an area for employee food and drink so as not to contaminate any exposed food or clean utensils. observed employee drinks and a plate of food stored next to the food inside the steam tables. |
| 2013-11-14 |
54 |
4-202.18 ventilation hood systems, filtersclean the grease build up on the hood system. |
| 2013-11-14 |
39 |
3-304.14 wiping cloths, use limitationstore all wiping cloths in sanitizer in between uses. observed a single wiping cloth stored on the chefs cart. |
| 2013-08-09 |
54 |
4-204.11 ventilation hood systems, drip preventionmaintain the hood system clean. observed build up around the hood filters. |
| 2013-08-09 |
53 |
. 6-501.12 cleaning, frequency and restrictionsclean the floors and walls at a frequency to prevent dirt and debris accumulation. observed cleaning needed behind the cook line equipment. |
| 2013-08-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all hot foods at 135f and above. observed mixed vegetables and carrots on the steam table at 131f. also observed cooked broccoli left on t |
| 2013-08-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsall food contact surfaces must be clean to the sight and touch. observed utensils including plastic food containers and metal food container stored with food debris as cl |
| 2013-05-13 |
2 |
pic must be able to provide documentation or otherwise satisfactorily demonstrate that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to |
| 2013-05-13 |
21 |
properly date mark all ready to eat (rte); potentially hazardous (tcs) foods that will be held longer than 24hrs. observed salads prepared on saturday not date labeled. also spring rolls; steamed rice; etc. ***future violations will result in points deduc |
| 2013-05-13 |
31 |
use approved cooling methods when cooling foods. observed single container of rice cooling while covered with lid. discussed proper cooling techniques. |
| 2013-05-13 |
35 |
maintain all foods labeled. observed containers of spices not labeled. |
| 2013-05-13 |
39 |
cloths used for wiping counters and other equipment surfaces shall be held in between uses in sanitizer. observed soiled cloths stored throughout the facility. |
| 2013-05-13 |
45 |
maintain all equipment in good repair. observed shelving rusting inside the reach in cooler. |
| 2013-05-13 |
53 |
properly clean all equipment and facilities. facility has odor coming from the can wash drain. also observed cleaning needed on the outside of the equipment throughout. |
| 2013-05-13 |
54 |
maintain the hood system clean. observed grease build up in the hood system. |
| 2013-05-13 |
41 |
properly store all in use utensils. observed cooking utensils stored inside the handsink. |
| 2012-11-19 |
2 |
all facilities must have an employee health policy. observed no employee health policy. cdi- example provided. |
| 2012-11-19 |
54 |
maintain hood filters clean. observed grease droplets and build up on the filters above the grill. |
| 2012-11-19 |
45 |
maintain all equipment easily cleanable. shelving in the reach in cooler is beginning to rust. |
| 2012-11-19 |
41 |
properly store all in use utensils. observed in use grill utensils (spatula; etc) stored in the handsink at arrival. |
| 2012-11-19 |
39 |
store all wiping cloths in sanitizer buckets. observed soiled wiping cloths on the counters. |
| 2012-11-19 |
21 |
date mark all potentially hazardous products that are ready to eat and are not to be used within 24 hours. observed cooked carrots; rice; salads and cabbage not labeled with a discard date. cdi- handout given with education. |
| 2012-11-19 |
1 |
an ansi certified person in charge (pic) must be present during operating hours. observed certified pic not present during inspection. cdi- education. |