| Violation Date |
Code |
Description |
| 2018-12-12 |
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 door damaged leading to men's restroom. observed water damaged ceiling tiles a |
| 2018-12-12 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at left faucet at 3-comp sink. -0- |
| 2018-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on wok stove. -0- |
| 2018-12-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed on e cook at cook line without hair restraint. -1- repeat |
| 2018-12-12 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cut cabbage and carrots stored on prep table without wrapping. cut cabbage is held on tphc. observed uncovered containers of spices and sauces on rol |
| 2018-07-20 |
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 egg rolls and house made brown sauce without date marking. cdi - pic date marked food during inspection.-1.5- |
| 2018-07-20 |
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 stamp on foods held |
| 2018-07-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and red ants in dining room. -0- |
| 2018-07-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one food employee wearing bracelet.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting expo |
| 2018-07-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buckets of meat stored in walk in directly on the floor. observed condiments in packets stored on riser 4.5 inches off floor in h |
| 2018-07-20 |
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 scoop in rice without handle for selection without touching food. -0- |
| 2018-07-20 |
45 |
4-501.11 maintain equipment in good repair. observed damaged mop wash and rusting shelving in walk in . -2- repeat |
| 2018-07-20 |
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 damaged floor tiles in women's restroom and wall damage in dining room. -.5- r |
| 2018-06-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed exposed chicken in the freezer, rice in dry storage,teriyaki sauce under the prep table in the kitchen and dried orange peel under the prep table. cd |
| 2018-06-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed tongs in chicken wing container in the prep unit at the cook line with heavy buildup on the food contact surface and hanging tongs in hot tempera |
| 2018-06-08 |
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 food employee placing june 7 on products in the walk in cooler at the beginning of inspection. s |
| 2018-06-08 |
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 tight wrapping in place on cooling foods. cdi - pic loosened and vented th |
| 2018-06-08 |
33 |
3-501.13 use approved thawing methods. observed pic describe thawing frozen foods under cold running water at 84f. cdi - pic educated that cold water thawing shall be done under running water at less than 70f. pic stated thawing will be done under refrige |
| 2018-06-08 |
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 spices and sauces stored at cook line without labeling. -0- |
| 2018-06-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed condiments stored on risers in the hallway leading to restrooms at 4.5 inches off the floor. -0- |
| 2018-06-08 |
45 |
4-501.11 maintain equipment in good repair. observed damaged floor tiles in the can washand rusting shelving in walk in cooler. -2- repeat |
| 2018-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the blade and cover of cooling fan at the cook line, on the caulking at the kitchen handsink and at the rice table to the far right of th |
| 2018-06-08 |
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 water damaged ceiling tiles in the women's restroom and floor tiles cracking a |
| 2018-06-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food emploees cooking and plating food without hair restraints. 2-303.11 remove jewelry on hands and arms while pr |
| 2018-03-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee coat being stored on top of soda cans at the entryway into the kitchen. |
| 2018-03-23 |
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 debris accumulation on the metal screen door at |
| 2018-03-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the inside of the broiler oven, on the top of a white reach in cooler near the entrance to the kitchen, on soy sauce buckets |
| 2018-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. |
| 2018-03-23 |
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 chicken broth, diced pork, and lo mein being stored in the walk in cooler without datemarks on the products. cdi- products were d |
| 2018-03-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken being prepared on a prep. table while cut cabbage and carrots were being stored on the same prep. surface approximately 1-2 feet away. cdi- vegetables were relocated |
| 2017-12-19 |
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 lo mein cooling in a high volume container while covered. at 2:00pm, the |
| 2017-12-19 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several container of food in the walk in cooler without coverings on them. cdi- products were covered. 3-302.11(a) separate raw animal foods from |
| 2017-12-19 |
33 |
3-501.13 use approved thawing methods. observed frozen chicken wings thawing in standing water at the prep. sink. |
| 2017-12-19 |
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 2 containers of sweet and sour chicken not dated in the walk in cooler. cdi- products dated. improvements made to datemarking si |
| 2017-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. |
| 2017-12-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed the facility storing single-use egg roll packages in a soiled cardboard box. |
| 2017-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a speed rack in the walk in freezer, on dry storage bucket lids, at the edges of a prep. counter below the broiler oven, and |
| 2017-09-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving in the walk in cooler, fan coverings in the walk in cooler, and around the edges of the prep. table located in-betw |
| 2017-09-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one tan colored cutting board with deep scoring. |
| 2017-09-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed one butcher knife stored in-between the gap of a prep. table and a flip |
| 2017-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on counter tops while not in use. |
| 2017-09-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lo mein and cooked shrimp cooling in high volume containers in the walk i |
| 2017-09-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed foods such as lo mein, cooked chicken, cooked shrimp, cooked pork, egg rolls, and sweet and sour chicken stored in the walk in coo |
| 2017-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg rolls at 80f being stored at room temperature. pic indicated the egg rolls were removed from cold holding approximately 1 hour prior. cdi- items were placed on tphc, time |
| 2017-09-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a prep. table where vegetables were being stored. beverage was relocated. improvements made to personal food/drink storage s |
| 2017-06-23 |
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 dumplings, wontons, and sweet and sour chicken made on previous days without datemarks on them in the walk in cooler. cdi- produc |
| 2017-06-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one chemical spray bottle unlabeled. cdi- product was labeled. |
| 2017-06-23 |
41 |
4-502.13 single-use and single-service articles may not be reused. observed single-use aluminum storage containers with food debris in them being stored with clean containers. |
| 2017-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed 2 torn gaskets on the flip top reach in cooler doors. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one 'tan' colored cutting board |
| 2017-06-23 |
4 |
2-401.11 cover and store employee drinks/food to prevent contamination of food or utensils. observed employee food items stored on a preparation table in the kitchen. observed employees eating personal food upon arrival to the facility. |
| 2017-06-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a minor leak at the faucet of the 3 compartment sink. |
| 2017-06-23 |
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 debris buildup on the doors and doorknobs that |
| 2017-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on some shelving in the walk in cooler, the fan coverings in the walk in cooler, and on a portable tabletop fan in the kitchen. |
| 2017-03-17 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed washed broccoli stored in a cardboard delivery box. cdi- broccoli was transferred to a plastic tub. 3-304.15(a) discard gloves after a task |
| 2017-03-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed raw chicken in a 3 compartment sink basin upon entry to the facility. the chicken was relocated to the walk in cooler and the sink was not wash |
| 2017-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sesame chicken and egg rolls being stored at room temperature (see chart). cdi- egg rolls placed into walk in cooler, sesame chicken was discarded. informed pic that he can k |
| 2017-03-17 |
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/pf observed the facility storing cut c |
| 2017-03-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee not wash his hands after using gloves to marinate teriyaki chicken. cdi by instruction. |
| 2017-03-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one scored cutting board in the facility. resurface or replace. |
| 2017-03-17 |
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 debris accumulation on the doors/door knobs tha |
| 2017-03-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored on a counter top while not in use. improvements made since last inspection. |
| 2016-12-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving in the walk in cooler, the top of the broiler, a gap in the equipment between the broiler and wok line, on the top |
| 2016-12-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. |
| 2016-12-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on counter tops while not in use. |
| 2016-12-06 |
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 the facility storing cut c |
| 2016-12-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a rice cooking pot and lid with visible debris accumulation on it while stored clean. cdi- the lid was discarded and the pot was set aside for recle |
| 2016-12-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored in a food preparation sink and raw shrimp stored in a colander on the drain board of the preparation sink. cdi- shrimp was relocated. |
| 2016-12-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handling raw chicken with gloves on and then changing her gloves without washing her hands in-between. cdi by instruction. |
| 2016-12-06 |
4 |
2-401.11 cover and store employee drinks and food to prevent contamination of food or utensils. observed employee food stored on a preparation table where shredded cabbage, broccoli, and diced carrots were being stored. |
| 2016-08-04 |
41 |
observed scoop with no handle stored in the chicken dry rub today.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. |
| 2016-08-04 |
20 |
observed cabbage out at room temperature today. product put on time during inspection and it will be discarded at 3pm.tilt sheet emailed to pic and discussed as an option. this product must be kept cold or timed before throwing away.observed items in th |
| 2016-08-04 |
42 |
tester observed dishes stored on soiled white racks today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-08-04 |
53 |
observed broken tile in the canwash.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-08-04 |
45 |
observed rusted racks in the walk in cooler.4-501.11 maintain equipment in good repair.observed cracks in metal bowls today- do not use these as they are hard to clean.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits |
| 2016-05-12 |
47 |
observed build up between equipment, on the bbq oven, out side of dry good containers, and the hood system today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-05-12 |
45 |
observed rusted racks in the walk in cooler, observed peeling paint on the glass reach in, observed rotten wood under glass reach in, and observed corroded metal inside of the walk in cooler door threshold.repair these items.4-501.11 maintain equipment i |
| 2016-05-12 |
42 |
observed clean dishes stored on soiled surfaces today. observed clean utensils stored in a soiled bucket.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-05-12 |
41 |
observed scoops with no handle stored in a soy sauce in walk in cooler, in thick sauce, and being used to scoop rice. observed a knife stored between the make table and prep table which were not clean.3-304.12 store in-use utensils in a clean, dry place, |
| 2016-05-12 |
39 |
observed wet towels stored on the line today- put into a sanitizer bucket to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-05-12 |
21 |
observed pork and dumplings that were pulled from the freezer two days ago without a date- back dated during inspection to correct.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2016-05-12 |
13 |
observed cut and peeled onions, lettuce, pork from freezer, raw wings and flour uncovered in the walk in cooler today- all covered during inspection to correct.observed food stored in hallway today- all moved back to kitchen to correct.observed raw chicke |
| 2016-03-09 |
13 |
observed cut onions, cut carrots, chicken and other items, that were not cooling, uncovered in the walk in cooler.3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved raw scallops stored over cooked pork |
| 2016-03-09 |
21 |
observed tofu that had been opened two days ago without at date today- back dated during inspection to correct.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2016-03-09 |
42 |
observed single use bowl stored in sauce today- do not re use this scoop. recommend using a scoop that has a handle.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 |
| 2016-03-09 |
45 |
observed a rusted reach in cooler with peeling paint where drinks are stored.4-501.11 maintain equipment in good repair.]observed a knife used to chop bones that is made of an unknown metal- remove this knife from the facliity unless it can be proven tha |
| 2016-03-09 |
49 |
observed multiple faucets leaking today- repair.5-205.15 maintain a plumbing system in good repair. |
| 2016-03-09 |
53 |
observed missing baseboard and holes in walls today.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. |
| 2016-03-09 |
47 |
observed build up on the top of the warmers, sides and edges of wok system.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-12-21 |
20 |
observed lettuce stored out at >45f today- product discarded to correct.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2015-12-21 |
8 |
observed a sponge stored on the front handsink today- moved to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2015-12-21 |
13 |
observed raw pork stored over tomatoes and uncovered green peppers today.raw pork moved to be stored with employee food on the bottom shelf to correct.3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved cut green peppers in the walk |
| 2015-12-21 |
18 |
he observed chicken broth stored at >45f that had been cooling overnight- product discarded to correct.pic stated twice that the product was made the night before, then it was shown that it was out of temperature, and then he stated it was made this morni |
| 2015-12-21 |
21 |
observed no make dates on pork from the freezer, egg foo young sauce, or the chicken broth. all of these products were back dated to correct.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. - |
| 2015-12-21 |
54 |
observed employee food(raw meat, kim chi, chinese milk, etc.) stored over restaurant food.container labeled employee', set on the bottom shelf, and all employee food was placed into it to correct.6-305.11/6-501.110 designate and use an area for the orderl |
| 2015-12-21 |
39 |
observed wet wiping cloths stored on the counter today.sanitizer bucket made and towels placed into it today.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2015-12-21 |
41 |
observed a scoop with no handle stored in the sugar today- discarded to correct.use a scoop with a handle.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 |
| 2015-12-21 |
53 |
observed dust build up on the wall and ceiling. clean floor under cooking area.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 mi |
| 2015-12-21 |
31 |
observed chicken broth in the walk in cooler cooling in soy sauce buckets stacked on one another tightly covered- product discarded today.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. col |
| 2015-08-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up on the yellow rice crock pot today- sent to be scrubbed well before being rinsed and sanitized to correct.observed eggroll racks stacked as cl |
| 2015-08-31 |
53 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. remove unused fryer that is stored out back. |
| 2015-08-31 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed a homemade shredder today that was hard to clean.4-101.11 food contact surfaces s |
| 2015-08-31 |
21 |
is 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved no dates on foods today. observed at least shrimp, eggrolls, and pork that takes more that 24 hours to use. these products were |
| 2015-08-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored over sauce in the walk in cooler today- sauce moved to a ready-to-eat storage shelf to correct.observed raw eggs stored over wraps in the make table- eggs moved t |
| 2015-04-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p; properly store raw meat products; observed raw chicken stored above rte sauce inside walk-in cooler. cdi sauce moved to approved location. |
| 2015-04-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed numerous plastic containers stored clean with food debris stuck to surfaces. cdi containers pulled |
| 2015-04-10 |
42 |
4-901.11 equipment and utensils, air-drying required - c;. properly air dry; observed containers stacked wet in ktichen area. |
| 2015-04-10 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed sides of equipment collecting debris in need of cleaning; observed handles to both walk-in units with food de |
| 2014-11-17 |
49 |
5-205.15 maintain a plumbing system in good repair.-p drain from 3-comp sink has plastic draped over end to prevent splash. drain from prep sink is routed through a plastic funnel. provide both with proper drains. prep sink must have air gap. 3-comp s |
| 2014-11-17 |
46 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed greasy build up in 3-comp sink. gave instruction to thoroughly clean sink. |
| 2014-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed badly rusted and corroded shelving in walkin. gave instruction to replace. |
| 2014-11-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed multiple employees without head coverings. gave instruction. |
| 2014-11-17 |
37 |
3-304.13 linens and napkins, use limitations - c linens and napkins may not be used in contact with food . observed towel and linen covering egg rolls. gave instruction to use food grade paper or other method safe for food contact. provide sealed, l |
| 2014-11-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken pieces in bowl over soup at 92 - 110 f. employee stated that food was to be discarded. gave instruction as to hot hold requirements and product was voluntarily |
| 2014-07-28 |
53 |
6-201.17 walls and ceilings, attachments - observed ansil rods over wok line covered with plastic wrap. this makes it unable to properly clean. gave instruction to remove or change daily. |
| 2014-07-28 |
37 |
3-307.11 miscellaneous sources of contamination - foods shall be properly covered and protected. observed egg rolls not covered and multiple food items with loose or partial coverings. gave instruction. do not use grocery bags for storing foods. observ |
| 2014-07-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - maintain all prepped foods in freezer in reverse order of cook temperatures. observed raw chicken over dumplings and beef. rearranged foods so chicken below other products a |
| 2014-07-28 |
11 |
3-202.15 package integrity - cans must be in good condition and without large dents near seam or lids. observed multiple dented cans. removed for return and gave instruction to place dented cans in designated area until returned or discarded. |
| 2014-07-28 |
4 |
2-401.11 eating, drinking, or using tobacco - store and consume all employee beverages in a sanitary manner. observed bottle of water and uncovered jar with tea on prep table with single serve items. removed. |
| 2014-03-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation; properly store raw meat products; observed raw beef stored above rte food products in walk-in cooler; cdi all raw meats properly stored according to final cooking temperature. |
| 2014-03-31 |
37 |
3-305.11 food storage-preventing contamination from the premises; properly store food products to prevent contamination; observed numerous containers of food stored inside walk-in cooler not covered exposed to contamination; if completely cooled cover all |
| 2014-03-31 |
41 |
3-304.12 in-use utensils, between-use storage; properly store utensils between use; observed scoop handle stored down in rice inside hot holding unit. |
| 2014-03-31 |
47 |
4-602.13 nonfood contact surfaces;4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; keep equipment clean; observed surfaces of hood system wrapped in foil that hasnot been changed in some time;observed food deb |
| 2014-03-31 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep floors, walls and ceiling clean; observed flooring collecting debris underneath all cooking equipment in need of cleaning. |
| 2013-09-25 |
53 |
keep floors, walls and ceilings clean; observed flooring underneath kitchen equipment collecting debris in need of cleaning. |
| 2013-09-25 |
47 |
keep non-food contact surfaces clean; observed surfaces of all cooking equipment collecting food debris in need of general cleaning. |
| 2013-09-25 |
31 |
properly cool using approved methods; observed large containers of cooked pork cooling at room temperature measuring 68-79 degrees f; all pork placed into walk-in cooler and freezer uncovered to properly cool within required time frame. |
| 2013-09-25 |
20 |
properly cold hold phf products; observed garlic and oil mixture stored on prep table measuring 72 degrees f; products discarded and new mixture kept on ice when stored out of mechanical refrigeration. |
| 2013-09-25 |
13 |
properly store raw meat products; observed raw chicken stored above rte foods in walk-in cooler; raw meats properly stored according to final cooking temperature. |
| 2013-02-25 |
54 |
store all employee food and beverages separated from food for service and labeled for employee use only. |
| 2013-02-25 |
41 |
keep handles of dispensing utensils out of the product. observed 1 handle in dry food. gave instruction. |
| 2013-02-25 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2013-02-25 |
31 |
separate cooked foods into shallow pans to cool. observed sheet pan with lo mein noodles piled too high. noodles were within approved cooling parameters. divided product to cool more rapidly. |
| 2013-02-25 |
14 |
after being cleaned; equipment food-contact surfaces and utensils shall be sanitized. all utensils shall be properly cleaned in a 3-step process including wash; rinse; and sanitize steps. observed sheet pans washed without sanitizing. gave instruction and |
| 2012-10-30 |
21 |
observed no date marking on many cooked; stored foods. gave instruction. |
| 2012-10-30 |
37 |
dry foods should be in food grade containers or remain in original packaging while stored in garbage/non-food grade containers. gave instruction. |
| 2012-10-30 |
47 |
observed prep and 3-comp sinks with build up in compartments. gave instruction for proper cleaning and to keep all food debris away from rinse and sanitize compartments. |
| 2012-10-30 |
13 |
discontinue using grocery bags for storing food. cover all foods while storing. gave instruction. |
| 2012-10-30 |
54 |
separate all employee foods from restaurant foods and label as employee only. |
| 2012-10-30 |
53 |
repair walls above walkins. gave instruction. |
| 2012-10-30 |
2 |
no knowledge of employee health agreements. |