| Violation Date |
Code |
Description |
| 2018-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rust and some buildup of food debris on the shelving of the walk in cooler. |
| 2018-12-13 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a bucket of sanitizer with wiping cloths inside stored on the floor. |
| 2018-12-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a plate stored as clean with food debris. cdi- pic moved dish to dishwashing area for cleaning. |
| 2018-05-31 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed over ready to eat in walk in. cdi-pic moved items to correct storage order.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw egg in a bowl dir |
| 2018-05-31 |
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 noodles cooling in walk in that pic stated had been cooling for over 2 hours at 79f. cdi-pic discarded item. |
| 2018-05-31 |
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 cooling noodles in large batch with tightly fitting lid in walk in. noodle |
| 2018-05-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes on counter. observed sanitizer bottles with 0 ppm. |
| 2018-05-31 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed rice with incorrect label of chicken and dated 5/22. observed 2 containers of chicken dated 5/30 |
| 2018-05-31 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed test strips expired for chlorine sanitizer. cdi-pic was able to locate some test strips without an expiration date but ordering new test strips to obtain accurate |
| 2018-05-31 |
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 dust and debris on shelving throughout the facility. |
| 2018-05-31 |
45 |
4-501.11 maintain equipment in good repair. observed freezer floor peeling up. pic stated that repair man was coming later in week to check equipment. |
| 2018-03-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored in buckets 0ppm chlorine. |
| 2018-03-28 |
37 |
3-305.11 food storage-preventing contamination from the premises - cobserved cracked/damaged bulk container lids for dry foods. |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserevd fresh garlic and oil mixture on cart on cook line > 45f.observed chopped napa cabbage on ice bath > 45f.cdi- food items moved to cooler and cooled to < 45f prior to departure.dis |
| 2018-03-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed multiple food items in walk-in cooler without cover.cdi by covering all foods in storage. |
| 2017-11-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above ready to eat sauces in walk in cooler. cdi, pic organized foods to have ready to eat foods stored above raw foods. |
| 2017-11-28 |
6 |
2-301.14 when to wash - p observed food employee wash hands while still wearing gloves. food employee proceeded to work with raw beef. cdi, food employee corrected by instruction. food employee removed gloves, and properly washed hands. 2-301.12. follow t |
| 2017-11-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several foods in walk in cooler without date mark, foods were prepared more than 24 hour prior to inspection. cdi, pic labeled food |
| 2017-11-28 |
50 |
5-402.13 maintain sanitary sewage system. -p observed sewage system backing under prep tables and 3 compartment sink. faucet was turned off during thawing process of the shrimp because of the build up of water on floor and at floor drain. pic has voluntar |
| 2017-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed damaged porcelain hand sink near dish machine. hand sink containers a significant crack. |
| 2017-11-28 |
33 |
3-501.13 use approved thawing methods. observed large bus pan filled with shrimp thawing in standing water. shrimp returned to walk in cooler to thaw. |
| 2017-09-29 |
45 |
observed damaged hand sink near dish machine, porcelain cracked.4-501.11 maintain equipment in good repair. |
| 2017-09-29 |
41 |
repeat non-compliance: observed scoop in msg and in sugar with handle in contact with food product.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 partic |
| 2017-09-29 |
31 |
observed bean sprouts cooling in large container with lid present on top.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 |
| 2017-09-29 |
20 |
observed bean sprouts in walk in cooler at 50 degrees. observed napa cabbage in plastic container on ice at 48 degrees. cdi - moved to cooler until items cooled to 45 degrees.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-09-29 |
13 |
observed plastic wrap used to separate spring rolls that had been made and portioned. cdi - educated and spring rolls moved and packaged without wrappers.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - |
| 2017-06-01 |
35 |
observed food items not labeled on cart including brown sauce, hoisen sauce, pepper and oil, corn starch. cdi - labeled during inspection.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry |
| 2017-06-01 |
13 |
repeat non-compliance: observed raw chicken over beef, and chicken and beef over shrimp in the walk in freezer on sheet pans in the speed rack. cdi - reorganized.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-06-01 |
14 |
repeat non-compliance: observed interior of ice machine collecting black residue on ice machine guard.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-06-01 |
18 |
observed cooked chicken cooling in walk in cooler with no temperature change in 10 minutes (79.2). cdi - moved to shallow pan in walk in freezer, dropped 10 degrees in 5 minutes. 79.2 to 68.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to |
| 2017-06-01 |
36 |
observed one fly in kitchen.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-06-01 |
41 |
repeat non-compliance: observed one scoop in contact with food product in sugar container. cdi - moved3-304.12 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 par |
| 2017-06-01 |
45 |
repeat non-compliance: observed gaskets collecting residue on 2 door reach ins. observed damaged gasket on flip top next to walk in cooler. observed gasket on walk in cooler damaged.4-501.11 maintain equipment in good repair. |
| 2017-06-01 |
48 |
observed low pressure on hand sink near 3 compartment sink.5-103.12 provide water under pressure to all fixtures.-pf**verification required** |
| 2017-06-01 |
49 |
observed basin in place to catch water from 3rd compartment of 3 compartment sink.5-205.15 maintain a plumbing system in good repair. |
| 2017-06-01 |
53 |
observed debris collecting in corner next to drink station.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. |
| 2017-03-20 |
47 |
observed several shelves in walk in cooler collecting food residue.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-03-20 |
45 |
observed walk in freezer floor damaged. observed plastic lid for flour container damaged.4-501.11 maintain equipment in good repair. |
| 2017-03-20 |
41 |
observed one knife stored in contact with bus tub for broccoli.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. |
| 2017-03-20 |
19 |
observed dumplings at 98 and 87 degrees f in hot hold well. pic stated that dumplings are cooked and held in well, only enough dumplings for 2 orders. recommend using time as a public health control for this practice. cdi - reheated. observed oil pepper m |
| 2017-03-20 |
14 |
observed dish machine not sanitizing at time of inspection. cdi - tube placed back in sanitizer and machine primed, holding proper concentration. observed residue collecting on soda nozzle. cdi - sent to dish machine.4-501.114 maintain sanitizer at correc |
| 2017-03-20 |
13 |
observed pork raw over shrimp raw in walk in refrigerator. cdi - reorganized.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-03-20 |
6 |
observed employee not wash hands between loading dishwasher and unloading clean items. cdi - through instruction.2-301.14 wash hands before donning gloves and between gloves uses. -p |
| 2016-11-29 |
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 tightly covered in walk-in cooler. cdi-lids were removed |
| 2016-11-29 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine inoperable. pic states repair tech coming out tomorrow for repairs. |
| 2016-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp, chicken and beef holding above 45 degrees in flip top cooler. pic states all product was cooked today. cdi-food was placed in walk-in cooler to rapidly cool before bein |
| 2016-11-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coat stored over food and boxes on dry storage rack. cdi-coat relocated to a hanger. |
| 2016-09-28 |
49 |
observed the 3 comp. sink leaking today- repair.5-205.15 maintain a plumbing system in good repair. |
| 2016-09-28 |
47 |
observed build up on the flip top cooler and on the walk in rack today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-09-28 |
45 |
observed torn gaskets on the flip top table and on the walk in cooler.4-501.11 maintain equipment in good repair. |
| 2016-09-28 |
31 |
observed chicken and shrimp in deep portions in the walk in cooler today and they were cooling very slowly.product split into shallower portions to correct.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and ac |
| 2016-09-28 |
26 |
observed chemical sealant stored next to restaurant single use articles- moved during inspection to chemical storage to correct.7-201.11 store toxic materials to avoid contamination. -p |
| 2016-09-28 |
20 |
observed tcs foods on the flip top table holding >45f(see chart). products moved to the walk in cooler where they chilled down to 45f or less to correct.observed black beans held at room temperature- discarded today. |
| 2016-09-28 |
14 |
observed build up inside of the grinder today- sent to be soaked.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2016-05-25 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed exhaust fans with heavy dust accumlulation. |
| 2016-05-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed multple cooked proteins not date marked. cdi- date marked |
| 2016-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed napa and chicken stock held off temperature control and cooked chicken in upight refrigerator to be above 45 f. cdi- removed to walk in cooler |
| 2016-05-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tcs foods on hot line at 125-145 f cdi- reheated |
| 2016-03-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked shrimp, beef and chicken coldheld above 51 f in top of prep unit. cdi- removed to walk in to flash cool |
| 2016-03-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food at expo area. cdi- do not eat at expo |
| 2016-03-11 |
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 wait staff return soiled utensils to dish area and return to po |
| 2016-03-11 |
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 multiple containers of cooked beef, shrimp and chicken not date marked in prep unit and cooked chicken and eggrolls not date marked |
| 2016-03-11 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed multiple single use containers re-used for food. |
| 2016-03-11 |
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 handle down in ice bin. cdi- removed |
| 2016-03-11 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. 6-501.111 keep the premises free of insects, rodents, and other pests. observed front and back door open and fruit fly in kitchen. |
| 2015-12-02 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed ss tiles at bottom of walk in cooler in need of |
| 2015-12-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed saran wrap on side of refrigerator in need of removal. not for cleaning. |
| 2015-12-02 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed staff eating over ready to eat foods for public. cdi- instruction provided |
| 2015-12-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut napa, cooked broccoli, raw eggs, bean sprouts not held on temperature control above 60 f. cdi- place in cooler to flash cool |
| 2015-12-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish washer sanitizing at 10 ppm chlorine. technician on way. vr |
| 2015-12-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple food employees change gloves without washing hands during raw food preparation. cdi- instruction provided |
| 2015-12-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple staff eating in kitchen on food prep surface with food for public present. cdi- removed; instruction provided |
| 2015-09-22 |
6 |
2-301.14 wash hands after activities that contaminate them.-p2-301.14 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 m |
| 2015-09-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw carrots being chooped on prep table next to just prepped raw chicken and raw chicken stored on speed rack above cooked vegetable filling for vegetable rolls. cdi- removed; inst |
| 2015-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple cooked tcs foods cooling or stored at room temperature upon entry. food immediately rushed to other locations. see temp chart cdi- removed to flash cool in walk in cool |
| 2015-09-22 |
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 multiple containers of cooked chicken, beef , shrimp and pork not date marked. cdi- date marked |
| 2015-09-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of soapy water not labled. cdi- labeled |
| 2015-09-22 |
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 multiple cooked proteins cooling at room temperature in highvolume to surf |
| 2015-09-22 |
46 |
4-603.14 clean food contact equpment and utensils using cleaning agent. observed visibly soiled prep table not properly washed and rinsed prior to sanitized. cdi- properly washed ,rinsed and sanitized |
| 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 multiple handles on food equipment to be soiled to touch. |
| 2015-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in cooler and walk in freezer had dust built up on fan covers and ceiling of freezer. |
| 2015-06-30 |
45 |
4-501.11 maintain equipment in good repair. observed damaged areas on walk in doors, prep table shelving, walk in shelving. observed buckled floor in walk in freezer. |
| 2015-06-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed three spray bottles of liquid unlabeled and stored under dish machine area. cdi - discarded. |
| 2015-06-30 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed some items not date marked - gravy, broth, cut cabbage, leaf spinach. all dated properly. |
| 2015-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed bean sprouts at 70f, garlic in oil at 65f. cdi - both placed into cooler to rapidly chill. |
| 2015-06-30 |
13 |
.3-302.11(a) separate the different types of raw animal foods. -p. observed raw chicken stored above raw beef in walk in cooler. cdi - rearranged. observed container of food stored on top of ice in ice machine bin. cdi - removed, ice contacted by containe |
| 2015-02-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic had certification which had expired. |
| 2015-02-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of unpeeled garlic cloves stored on floor of kitchen. cdi - moved to table. |
| 2015-02-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths sitting on countertop where rice cookers are and where food is picked up by servers. |
| 2015-02-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer basin at three comp sink held sanitizer measuring 10 ppm free chlorine. cdi - corrected to 50-100 ppm. |
| 2015-02-23 |
53 |
.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dusty walls between front and back kitchen. |
| 2015-02-23 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket at 1 door upright cooler, rusted prep table shelf in back kitchen, some rusted shelving in walk in cooler, floor of walk in freezer buckled. |
| 2014-10-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed four damp wiping cloths on countertops throughout kitchen. cloths removed. |
| 2014-10-30 |
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 salt, pepper, sauces in unlabeled working containers. cdi - labeled. |
| 2014-10-30 |
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 covered container of pork dumplings cooling in walk in cooler. dumplings m |
| 2014-10-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw beef stored above ready to eat curry sauce in walk in cooler. cdi - items moved. |
| 2014-10-30 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signage at back hand sink. cdi - left signs. |
| 2014-05-30 |
37 |
3-305.14 food preparation - c. during preparation, unpackaged food shall be protected from environmental sources of contamination. observed employee straining ingredients into buckets which were sitting on the floor - he was making sauces. advised pic pre |
| 2014-05-30 |
34 |
4-302.12 food temperature measuring devices - pf. a thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. observed no thin probe thermometer on site. vr - will return to ensure complia |
| 2014-05-30 |
31 |
3-501.15 cooling methods - pf. use approved cooling methods such as separating food into thinner portions, using containers which facilitate heat transfer, and arranging containers in cooler to allow air circulation around them. leave containers of coolin |
| 2014-05-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. equipment food contact surfaces shall be clean to sight and touch. observed soiled slicer stored as clean. cdi - removed, taken apart, cleaned and sanitized. |
| 2013-11-14 |
7 |
3-301.11 preventing contamination from hands food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. pf observed food employee using bare hands to scoop cooked caggabe to stuff uncooked spring rolls. |
| 2013-11-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-11-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed raw eggs at 73 f in bottom |
| 2013-11-14 |
41 |
3-304.12 in-use utensils, between-use storagerules require in use utensils be stored in food with handle not contaminated by food or on clean dry surface. observed knife storoed in apron/absorbtive material and ice scoop on soild grate.cdi- through instru |
| 2013-08-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation (a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below, separating raw animal foods during storage, preparation, holding, and display fr |
| 2013-03-13 |
37 |
during preparation; unpackaged food shall be protected from environmental sources of contamination. observed food stored on food prep table while food employee is washing table with detergent/soap. cdi- removed and corrected through instruction |
| 2013-03-13 |
35 |
(a) food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (b) food or color additives; colored overwraps; or lights may not be used to misrepresent the true appearance; color; or quality of a food. observed |
| 2013-03-13 |
31 |
a) 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 th |
| 2013-03-13 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple containers of cooked chicken not date marked. cdi- corrected through instruction |
| 2013-03-13 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed cooked chicken at 54 f and pooled shell eggs at 60 in prep cooler.cdi- removed to flash cool. |
| 2013-03-13 |
6 |
food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the dispo |
| 2013-03-13 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2013-03-13 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2012-11-29 |
14 |
rule 4-602.11 requires: (a) equipment food-contact surfaces and utensils shall be cleaned:(1) before each use with a different type of raw animal food such as beef; fish; lamb; pork; or poultry; pobserved raw beef ; pork and chicken all out being prepped |
| 2012-11-29 |
39 |
rules require ; (b) cloths in-use for wiping counters and other equipment surfaces shall be:(1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4-501.114; and(c) cloths in-use for wiping surfaces in contact with raw |
| 2012-11-29 |
21 |
rules require all ready to eat tcs foods be clearly date marked ( 42-45 f = 4 days; 41 or less = 7 days). observed cooked chicken; cut leafy greens; and wontons not date marked. cdi- corrected through instruction . all ready to eat tcs foods must be prope |
| 2012-11-29 |
13 |
rules require seperation of different types of raw foods during prep/storage. (c) preparing each type of food at different times or in separate areas; pobserved raw beef; pork and chicken all stored together in containers in sinks with water running over |