| Violation Date |
Code |
Description |
| 2018-10-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phones stored on working surfaces or stored above exposed food. |
| 2018-10-25 |
33 |
3-501.13 use approved thawing methods. observed raw beef thawing out of temperature control, on counter. |
| 2018-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pasta cold holding above 45f. observed container of pasta overfilled. cdi, pasta cooled to 45f and divided into 2 potions. |
| 2018-10-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed aw shrimp stored above cooked shrimp. cdi, items reversed. |
| 2018-10-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on working surface, while food employee worked on same surface cutting cooked beef. |
| 2018-07-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored without protection on counter. cups were observed out of the protective sleeve. repeat |
| 2018-07-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughoutestablishment with heavy dark build up. repeat- improvement noted. |
| 2018-07-11 |
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 food employee handle clean utensil without washing hands, nor |
| 2018-07-11 |
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 floors and walls behind and under equipment in n |
| 2018-07-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open doors. repeat |
| 2018-06-15 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed air thermometers positioned at the coldest part of the cooler, in the back. ensure air thermometers are placed at the warmest part of cooler. |
| 2018-06-15 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed the two flip tops cold holding above 45f. observed several cockroaches in different life stages. observed issues with hand washing. |
| 2018-06-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved food employees were not informed of the responsibility to report required symptoms, illness and exposure. observedlangua |
| 2018-06-15 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and drywithout re-contaminating hands. -p observed food employees re-contaminate hands by closing faucet without using barrier. cdi, food em |
| 2018-06-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above ready to eat foods. cdi,items switched to have condiments stored above raw shrimp. observed raw eggs stored above ready to eat sauces. cdi, raw eggs moved u |
| 2018-06-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machinewith dark build up on food contact surfaces. |
| 2018-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in flip tops holding foods above 45f. seechart. pic stated foods were placed in flip top unit and under counter at 10:30am. cdi, items placed in tphc for remainder of time |
| 2018-06-15 |
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 observedcooked pork in walk in cooler with no date mark. pic stated pork was cooked on 6/14. cdi, pork was labeled with date ofpreparation. |
| 2018-06-15 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing on prep surface near 3 comp sink, out of temperaturecontrol. chicken placed in walk in cooler. |
| 2018-06-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedworking containers at cook line without identifying label. |
| 2018-06-15 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed cooked chicken marked with b |
| 2018-06-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed foodstored on the floor in walk in cooler and freezer. |
| 2018-06-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters throughoutestablishment. observed wet cloth used under cutting boards for traction. must have cleanable non absorbant item to hold cutting boad |
| 2018-06-15 |
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 whichquickly moves food particles to the drain. observed cleaver stored at crevice of two units. |
| 2018-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of containers. |
| 2018-06-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observedsingle service to go boxes stored on the floor. observed single service to go containers stored on a visibly dirty counter. |
| 2018-06-15 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed can openers not ansi certified. **4-501.11 maintain equipment in good repair. observed storage barrels with broken edges. o |
| 2018-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughoutestablishment with heavy dark build up. |
| 2018-06-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lidsand open sliding doors. |
| 2018-06-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanableobserved frp above 3 comp sink with holes. observed floors in walk in cooler uneven, when walking panels move up and downallowing food |
| 2018-06-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several cockroaches at different life stagesthroughout the establishment. pic stated establishment is treated once per month. increase of treatment is recommended ifinfestatio |
| 2018-05-16 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-pobserve employee handle raw chicken and fail to wash hands after. cdi- directed employee to wash hands.2-301.12 follow the cleaning procedure to adequately wash your |
| 2018-05-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.multiple containers of food such as brocc., mushrooms not covered/protected from physical contaminants. |
| 2018-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmany food items recorded above 45f (see chart). cdi- all items discarded. repeat. |
| 2018-05-16 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfmultiple containers of cooked shrimp/lo mein/cabbage not dated. cdi- dated. |
| 2018-05-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave fooduncovered to facilitate heat transfer. -pfcooked chicken cooling in a plastic tub cdi- dumped onto sheet trays. use sheet trays to |
| 2018-05-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor.tubs of raw chicken on the ground as well as boxes of broccoli. |
| 2018-05-16 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. knife stored in crevices of |
| 2018-05-16 |
36 |
6-202.15(d) openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means.back door was open to allow for entry of pests/insects. |
| 2018-03-02 |
33 |
3-501.13 use approved thawing methods. frozen chicken thawing at room temp. cdi- moved to wic. |
| 2018-03-02 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave fooduncovered to facilitate heat transfer. -pfcooked chicken cooling in a plastic tub cdi- dumped onto sheet trays. use sheet trays to |
| 2018-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple foods recorded above 45f (see chart). cdi- foods discarded. |
| 2018-03-02 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -praw beef stored under raw chicken. cdi- re-arranged.3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw ani |
| 2018-03-02 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfice observed in front handsink. cdi- cleaned. do not dump anything in handsink. |
| 2018-02-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.container of broccoli and whole onions was uncovered/unprotected. repeat. |
| 2018-02-21 |
6 |
2-301.15 only wash hands in handwashing sink.-pf one employee washed hands in 3 comp. sink after cutting raw chicken with bare hands. cdi- stopped, re-directed to wash hands in handsink. • |
| 2018-02-21 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfhandsink was blocked by red tray. cdi- moved. do not block access to sink. |
| 2018-02-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pegg rolls recorded below 135f (see chart). cdi- discarded. repeat |
| 2018-02-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at dishwasher recorded at 0ppm bleach. machine was primed and ran multiple times and still recorded at 0. ecolab was called and will have unit repaired by end of day. vr. |
| 2018-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pchicken, bean sprouts, liquid eggs and shell eggs all recorded above 45f (see chart). cdi- discarded. |
| 2018-02-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave fooduncovered to facilitate heat transfer. -pfcooked chicken cooling in a bowl with a tight-fitting wrap. cdi- dumped onto sheet trays. |
| 2018-02-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor.observed tubs of raw beef and chicken on floor during prep. do not store food on floor. repeat. |
| 2018-02-21 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. some scoops with handles sto |
| 2017-10-25 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observe two personal drinls stored on prep table and |
| 2017-10-25 |
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 cooked chicken did not cool down fast enough and in alloted time frame. cdi- chicken discarded. (see 31) |
| 2017-10-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pnone of the soups in hot holding well were holding temp. cdi- soups discarded. assure unit is working and holding above 135f. vr. repeat. |
| 2017-10-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.container of broccoli was uncovered/unprotected.3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw chicken was stored over rte cabbage. |
| 2017-10-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor.food was stored on ground in wic/wif. |
| 2017-10-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf upon entering facility,. ehs noted 4 large buckets of cooked chicken sitting on prep tab |
| 2017-10-25 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pobserve employees cutting onions with bare hands. cdi- employees donned gloves. |
| 2017-07-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed some chicken recorded below 135f (see chart). cdi- chicken re-fried to 179f |
| 2017-07-03 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drink stored on prep table. |
| 2017-07-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking of bins observed. |
| 2017-07-03 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p one sanitizer bottle cocentration too strong. cdi- product discarded. |
| 2017-07-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p some chicken in flip top recorded above 45f (see chart). cdi- chicken discarded. repeat |
| 2017-06-14 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf carts of raw chicken was blocking access to handsinks. cdi- carts moved. keep access to sinks clear. |
| 2017-06-14 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observe employee wash hands in 3 compartment sink. cdi- after instruction, employee washed hands in handsink. |
| 2017-06-14 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p employee touched ra |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. - noodles and chicken in flip top unit were recorded above 45f. cdi- moved to wic. facility may use unit as long as it holds all food at 45f or below. pic will call maintenance to look at |
| 2017-06-14 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p emoployee was handling broccoli with bare hands. cdi- employee stopped and donned gloves. |
| 2017-06-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed tubs of raw chicken on floor upon entrance to facility. do not store any food on floor. |
| 2017-06-14 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed utensils stored in |
| 2017-06-14 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed foods cooling in wrapped manner. cdi- foods unwrapped and moved to shallow port |
| 2017-03-07 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-03-07 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed some utensils stor |
| 2017-03-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. wet cloths stored on table. |
| 2017-03-07 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. front door is missing gla |
| 2017-03-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf a box of powdered soap not labeled. cdi- labeled. |
| 2017-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observd noodles, chicken, eggs, and cabbage all holding above 45f (see chart). products brought to wic to cool down. repeat. |
| 2017-03-07 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water was recorded at 76f. cdi- valve adjusted to reach 100f.5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf upon entrance to kitchen, a |
| 2016-12-21 |
37 |
3-305.12 food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, or under sewer lines that are not shielded to intercept potential drips. observed mutiple tubs of chicken stored on floor in wic and wif. keep |
| 2016-12-21 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed a cart of chicken blocking access to handwash sink. cdi- cart moved. keep clear access to handwash sink at all times. repeat |
| 2016-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed noodles, cabbage, and chicken in flip top unit above 45f. suspected that products were left out of safe temp. cdi- products brought to wic to cool down. repeat |
| 2016-12-21 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. handle was in dry rice in l |
| 2016-12-07 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observe employee wash hands in prep sink. cdi- corrected employee on proper handwashing. repeat2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar cl |
| 2016-12-07 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed two plates of personal food stored abov |
| 2016-12-07 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-12-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed multiple tubs of food on floor upon arrival. cdi- all tubs moved. do not store food on the floor. |
| 2016-12-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed bowl of cooked noodles wrapped in silan wrap in wic. cdi- use sheet trays to c |
| 2016-12-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of sanitizer stored above prep table. cdi- bottle moved. do not store sanitizer above food. |
| 2016-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken, noodles and raw eggs all holding above 45f. cdi- items were taken back to wic to cool down. do not store eggs at room temp. |
| 2016-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice holding at 112f. unit was unplugged. cdi- rice voluntarily discarded. |
| 2016-12-07 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw pork stored above rte chicken in freezer. cdi- storage order reversed. |
| 2016-12-07 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf hand sink blocked by carts of chicken. cdi- carts removed. repeat |
| 2016-12-07 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employees cutting carrots and peppers and touching food with bare hands. cdi- employyes |
| 2016-09-29 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observe employee wash hands in prep sink. cdi- instructed to wash hands in handwash sink2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barr |
| 2016-09-29 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf handwashing sink blocked. cdi- sink cleared for access. |
| 2016-09-29 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed containers of washed broccoli stored on top of boxes of unwashed broccoli. |
| 2016-09-29 |
33 |
3-501.13 use approved thawing methods. shrimp was sitting in water in prep sink thawing out. cdi- sink was drained and shrimp was moved to wic. repeat. |
| 2016-09-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed chicken, beef, and noodles all in flip top unit holding above 45f. pic stated |
| 2016-09-29 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf no thin probe thermometer on site. vr. |
| 2016-06-27 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p raw beef was stored below raw chicken in wic. cdi- informed pic that raw chicken must always be stored on bottom. order re-arranged. |
| 2016-06-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine was not properly sanitzing. test strips were reading 0ppm chlorine. cdi- pic suspected sanitizer bottle was expired and exchanged bottle. new sanitizer bottle properly sanitized. |
| 2016-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two flip top units with multiple food items all holding above 45f. cdi- eggs were voluntarily discarded and all meats and noodles were brought back to wic to cool down. facility |
| 2016-06-27 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee touch cabbage with bare hands and another touch cooked meat with bare hands. cd |
| 2016-06-27 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing at room temperature on the sink counter. cdi- chicken moved to wic to properly thaw. |
| 2016-06-27 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed a spoon stored in w |
| 2016-06-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cut cabbage cooling down in wic in a large tub with lid tightly secured. observ |
| 2016-02-29 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed personal employee drinks and food store |
| 2016-02-29 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed wet wiping cloths on prep units throughout kitchen. |
| 2016-02-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed bbq ribs on bus tray sitting at room temperature recorded at 94f. pic stated he |
| 2016-02-29 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed lo mein noodles, pork, and cut cabbage in walk in units with no date mark. cdi- pic stated 2 items were cooked that d |
| 2016-02-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken, cut cabbage and lo mein noodles in flip top unit at about 50f (see chart). thermometer in unit read at 50f as well. unit seemed to be out of order. cdi- all foods were |
| 2016-02-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cups and cup lids. no points deducted. |
| 2016-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken, cooked white chicken, and raw beef all at temps over 45f (see chart). it was determine the food was being overstacked. cdi- top layer of all foods were brought back |
| 2016-02-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed heavy debris on untenils that were being stored as clean. cdi- utensils taken to dishwasher. |
| 2016-02-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready-to-eat food. cdi- order re-arranged. no points deducted. |
| 2016-02-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic during the inspection was not a certifed food manager. there was no one at facility who was a certified food manager. |
| 2016-02-16 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed bleach sanitizer too strong. cdi- sanitizer diluted. no points deducted. |
| 2016-02-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf hot water at handwash sink was recorded at 65f. vr- will return to check on hot water.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.- |
| 2016-02-16 |
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 fried chicken and white rice noodles cooling at room temperature at about |
| 2016-02-16 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. back door had opening at bottom. secure door to protect from insect/rodent entry. |
| 2016-02-16 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer at facility. vr- will return to check on status of obtaining thermometer. |
| 2016-02-16 |
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 dry wiping cloths soiled with debris.3-304.14(e) store sanitizer containers used for wet wi |
| 2016-02-16 |
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 ladle stored in 65f standing water. cdi- ladel removed and brought to d |
| 2016-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal pans. |
| 2016-02-16 |
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 cracked bus pans and wooden bamboo holders that pic stated were used to steam dum |
| 2016-02-16 |
33 |
3-501.13 use approved thawing methods. observed raw shrimp thawing in standing water. water must be running activley. repeat. |
| 2015-07-29 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed multiple plastic containers stacked wet. |
| 2015-07-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed a ladle stored in 86f standing water. cdi - ladle was moved to the st |
| 2015-07-29 |
37 |
general comment 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed a container of beef on the floor in the walk in cooler and 2 boxes on the floor in the freezer. cdi - items wer |
| 2015-07-29 |
33 |
repeat violation 3-501.13 use approved thawing methods. - observed raw chicken thawing in standing water. instructed pic that thawing needs to be done under cold running water or in the walk in cooler. cdi - chicken was moved to the walk in cooler to thaw |
| 2015-07-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed multiple items in both prep units above 45f. cdi - items were just brought out 2 hours ago so they were placed in the freezer for rapid cooling. the temp on the prep units was |
| 2015-07-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - facility did not have an employee health policy in place. cdi - a copy was left with the pic. |
| 2014-11-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved multipurpose cleaner and glass cleaner stored above drain board of 3 comp sink.cdi by staff relocating chemicals to proper storage area. |
| 2014-11-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved peeler and a couple of knives stored as clean with food debris still present on surface.cdi by properly cleaning items in dish machine. |
| 2014-11-06 |
21 |
general comment****remember to completely remove old date labels prior to putting new ones on so food dates are maintained accurately and holding days are not exceeded**** |
| 2014-11-06 |
33 |
3-501.13 use approved thawing methods. .observed raw shrimp thawing in sink under cold running water. raw shrimp was temperature checked and reading 61f. cdi by relocating shrimp to walk-in for rapid cooling. |
| 2014-11-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks properly covered but improperly stored.drinks were observed on prep table while food was being prepped.\cdi by discarding drinks and educating |
| 2014-11-06 |
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. general commentobserved a knife sharpening rod stored in crevice between flip to |
| 2014-11-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several stacks of metal food pans wet nested. air dry utensils/equipment before stacking. |
| 2014-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris collecting on several gaskets and on the interior of several pieces of refrigeration equipment. |
| 2014-11-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.general commentobserved a couple of flies in kitchen and dining room. work on eliminating all flies. |
| 2014-04-09 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityfloors must be made smooth and easily cleanable.observed several areas in kitchen with chipped flooring. patch-fill floors with grout or tile to make smooth. |
| 2014-04-09 |
45 |
4-501.11 good repair and proper adjustment-equipmentgeneral commentrepair broken door on prep unit in kitchen across from stove. |
| 2014-04-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore foods in relation to final cook temperatures.obsered raw chicken above raw beef in walk-in. cdi by relocating chicken. |
| 2014-03-26 |
7 |
3-301.11 preventing contamination from hands(b) except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶ (d) of this section, foodemployees may not contact exposed, ready-to-eat food with their bare hands and shall use |
| 2014-03-26 |
26 |
7-206.11 restricted use pesticides, criteriarestricted use pesticides specified under ¶ 7-202.12(c) shall meet the requirements specified in 40 cfr 152 subpart i -classification of pesticides. pobserved cockroach pesticide chalk in bag in facility. bag wa |
| 2014-03-26 |
8 |
5-205.11 using a handwashing sink-operation and maintenance(b) a handwashing sink may not be used for purposes other than handwashing. pfobserved handsink in kitchen with single service food containers stored inside. cdi by removing and discarding items. |
| 2014-03-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore foods in accordance to final cook temperatures.observed raw shredded pork in container above raw shredded beef in walk-in cooler. cdi by properly relocating food. |
| 2014-03-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingcold hold phfs at 45f or lower.observed cut cabbage in flip top unit at 47.8f and raw chicken teriyaki in microwave at 61f. cdi by returning |
| 2014-03-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral commentdate mark all potentially hazardous foods that have been opened or prepped and stored longer than 24hrs in facility.observed a couple o |
| 2014-03-26 |
31 |
3-501.15 cooling methodsa) cooling shall be accomplished by (1) placing the food in shallow pans; pf (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment; pf (4) stirring the food in a container placed in an ice w |
| 2014-03-26 |
53 |
6-501.12 cleaning, frequency and restrictionsmaintain better cleaning of floors throughout facility. observed soiled floors throughout the kitchen (hard-to-reach areas & under and behind kitchen equipment. clean |
| 2014-03-26 |
37 |
3-305.11 food storage-preventing contamination from the premisesdo not store food on floor. observed multiple tubs of prepped raw chicken on the floor. cdi by sanitizing bottoms of tubs and placing all items in walk-in cooler.cover food while in storage. |
| 2014-03-26 |
38 |
2-402.11 effectiveness-hair restraints(a) except as provided in ¶ (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effe |
| 2014-03-26 |
39 |
3-304.14 wiping cloths, use limitation(b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at aconcentration specified under § 4-501.114; and (2) laundered daily as specified u |
| 2014-03-26 |
41 |
3-304.12 in-use utensils, between-use storagestore in utensils in areas where not exposed to contamination.observed large metal mixing bowls stored on top of container of handyman tools. |
| 2014-03-26 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry utensils completely before tight stacking.observed numerous metal food pans stacked tight while still wet, on clean dish rack in kitchen. |
| 2014-03-26 |
33 |
3-501.13 thawingexcept as specified in ¶ (d) of this section, potentially hazardous food (time/temperature control for safety food) shall be thawed: (a) under refrigeration that maintains the food temperature at5oc (41of) or less; or (b) completely submer |
| 2013-09-27 |
1 |
general commentobserved pic to not have servsafe. pic must demonstrate food safety knowledge by passing an ansi-accredited program and obtaining certification. 2pt deduction starts 1/1/2014. |
| 2013-09-27 |
11 |
food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. pf observed couple cans with heavy dents along seams. cdi by discarding cans |
| 2013-09-27 |
19 |
.hot hold all phfs at 135f or higher. observed egg rolls, spring rolls and stir fry veggies all below 135f. cdi by voluntarily discarding food. |
| 2013-09-27 |
20 |
cold hold phfs at 45f or lower. observed raw bean sprouts on prep table/cutting board of flip top unit at 62f. cdi by putting sprouts in walk-in cooler to cool rapidly. |
| 2013-09-27 |
31 |
a) cooling shall be accomplished by (1) placing the food in shallow pans; pf (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment; pf (4) stirring the food in a container placed in an ice water bath; pf (5) using |
| 2013-09-27 |
37 |
do not store food on floor. observed multiple tubs of prepped raw chicken on the floor. cdi by sanitizing bottoms of tubs and placing all items in walk-in cooler.protect food from possible sources of contamination. observed cardboard boxes being used for |
| 2013-09-27 |
42 |
general commentobserved cardboard boxes lining shelves in several locations in the kitchen. observed raw wood block being used as holding surface for knife sharpening stone at 3 comp sink. do not use absorbent materials for utensil or equipment storage. |
| 2013-09-27 |
45 |
maintain equipment and utensils in good repair/smooth and easily cleanable. observed multiple shelving racks starting to rust. replace/professionally recoat shelves |
| 2013-09-27 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed dust and sticky residue collecting on shelving racks throughout facility. observed exteriors of kitchen equipment to be soi |
| 2013-09-27 |
53 |
maintain better cleaning of floors throughout facility. observed soiled floors throughout the kitchen (hard-to-reach areas & under and behind kitchen equipment. clean |
| 2013-04-05 |
2 |
general comment(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 thr |
| 2013-04-05 |
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 |
| 2013-04-05 |
11 |
food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. pf observed multiple cans of hoisin sauce with heavy dents along seams. cdi by discarding cans |
| 2013-04-05 |
13 |
(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 from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2013-04-05 |
24 |
general commentb) pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of: p (2) except as specified in ? (f) of this section; recipes in which more than one egg is broken and the eggs are combined; p observed numerous bo |
| 2013-04-05 |
28 |
|
| 2013-04-05 |
53 |
general comment(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed dust accumulating on wall of men's restroom. observed better cleaning needed to floors throughout kitchen; especially in hard-to-reach areas. |
| 2013-04-05 |
34 |
general comment(b) food temperature measuring devices that are scaled only in fahrenheit shall be accurate to ?2of in the intended range of use. pf observed stem thermometer to be more than 2f off in accuracy. cdi by educating pic on thermometer calibrati |
| 2013-04-05 |
45 |
maintain all food equipment nsf or equivalent. observed non-nsf listed trash can and rubbermaid roughneck storage bins used for storage of food throughout establishment. also observed front clear glass refrigeration unit storing potentially hazardous item |
| 2013-04-05 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed dust and sticky residue collecting on shelving racks throughout facility. clean all shelving |
| 2013-04-05 |
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 t |
| 2012-12-31 |
20 |
maintain proper cold holding temperatures of below 45f degrees at all times. observed several items sitting out at room temperature (eggs; chicken; shrimp- refer to temperature observation chart above). items had been held less than 2 hours and were coole |
| 2012-12-31 |
4 |
maintain all employee beverages below and covered to prevent from contamination food or food contact surfaces. observed employee drink on prep surface and another employee drink on second shelf behind cook line. both drinks removed. |
| 2012-12-31 |
13 |
maintain all raw foods stored according to final cook temperature. observed raw chicken over top of cooked pork. |
| 2012-12-31 |
14 |
maintain all food contact surfaces properly cleaned and sanitized. observed mold build up in ice machine and dish machine not properly dispensing sanitizer. service called and facility switched to single servicie- ecolab arrived on-site during write up. |
| 2012-12-31 |
18 |
observed cooked and cooling chicken in top of sandwich prep cooler out of temperature after 4 hours. manager stated that chicken had been placed into sandwich cooler around 10am. temperature of items were checked between 2:30-3pm and observed to be in the |
| 2012-12-31 |
21 |
general comment- maintain proper date marking. foods held below 41f degrees must be discarded after 7 days. foods held at 42-45f degrees must be discarded after 4 days. information given to pic. |
| 2012-12-31 |
2 |
general comment- observed no employee health policy on-site. information left. employee health policy will be needed for next inspection. |
| 2012-12-31 |
37 |
maintain food protected from contamination. observed raw chicken stored on the floor under the 3-compartment sink and on the floor in the walk in cooler. also observed cloth napkins used to store egg rolls in reach in cooler. do not store foods in contact |
| 2012-12-31 |
39 |
maintain wet wiping cloths off of food preperation surfaces and from under cutting boards. observed several throughout. |
| 2012-12-31 |
45 |
maintain all food equipment nsf or equivalent. observed non-nsf listed trash can and rubbermaid roughneck storage bins used for storage of food throughout establishment. also observed front clear glass refrigeration unit storing potentially hazardous item |
| 2012-12-31 |
47 |
maintain all non-food contact surfaces clean. observed painted wooden barrier on dirty side of sidh drainboard with heavy debris and mold; also observed aluminum foil along oven top and clear plastic/ tape along shelving behind cook line. |
| 2012-12-31 |
35 |
general comment- maintain all dry foods properly labeled. observed several working containers not labeled. |
| 2012-12-31 |
1 |
general comment- observed no pic with certification during inspection. owner with certification arrived half way through inspection. |