| Violation Date |
Code |
Description |
| 2019-01-17 |
54 |
6-303.11 intensity-lighting - c facility was cooking foods with lights off. -.5 points.general comment: lower the product amount of chicken used for prep to refrain from large amounts of raw chicken being out of temp for extended periods of time. |
| 2019-01-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning is needed on the exterior of the hand sink fixture/basin, exterior portions of the prep sink and cold hold units. remove soiled buildup from oven fi |
| 2019-01-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on prep surfaces throughout. repeat -.5 points. |
| 2019-01-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. no food employees onsite were wearing hair nets while conducting food prep. 0 points. |
| 2019-01-17 |
37 |
3-307.11 miscellaneous sources of contamination - c/3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several foods stored uncovered inside of refrigeration. also observed bucket |
| 2019-01-17 |
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 cut cabbage, cooked pork, and other cooked meats stored in the cold hold unit overnight without a date mark. also observed cooked p |
| 2019-01-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw eggs and sweet cream butter was cold holding inside of 2 door reach in at >41 degrees(see temp grid). cdi- foods were placed in walk in cooler to cool. no points were deducted due to |
| 2019-01-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf food employee used hand sink water to aid in food prep of starches. cdi- food employee was coached, educated and starch used from the hand sink was discarded. - 1 point. |
| 2019-01-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p/2-301.14 wash hands after activities that contaminate them. -p-observed food employee use bare ha |
| 2018-10-18 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee step out of the kitchen and then return to plate rice for customer without washing hands first. observed same employee wash hands and use bare hands to turn sink knobs |
| 2018-10-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken being stored over ready to eat sauces, broccoli and raw fish in the walk in cooler. cdi chicken was rearranged. repeat - 1.5 points.3-302.11(a)(4) protect food in stora |
| 2018-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p egg rolls were stored in the cold hold unit flip top at >45 degrees. raw chicken that was being prepped was being stored on prep surface at > 50 degrees. opened can of tomatoes sauce was |
| 2018-10-18 |
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 tofu, wontons and chicken dots were not date labeled and was said to be in refrigeration since last night. cdi- pic placed dates on food as |
| 2018-10-18 |
26 |
7-102.11 common name-working containers - pf chemical bottle of what seemed to be bleach was lacking a common name. cdi- pic labeled bleach as needed. 0 points. |
| 2018-10-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counter tops throughout. 0 points. |
| 2018-10-18 |
33 |
3-501.13 use approved thawing methods. raw chicken was thawing in stand still water. ensure that a constant water flow is applied to all thawing foods that are thawing in water. .5 points. |
| 2018-10-18 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed oval shaped pan stored in the can wash area. ensure that all food related equipment is stored in areas that are not soil |
| 2018-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning is needed on the exterior of the grill station, interior of the cold hold units and the racks that's shelving single service articles. 0 points |
| 2018-10-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf facility is doing better with cooling, however observed some chicken wings still co |
| 2018-06-20 |
18 |
repeat: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 chicken wings and sesame chicken cooling in tubs from yesterday inside walk-in cooler > 45 deg f (see temp chart). c |
| 2018-06-20 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered drink stored on counter next to prep cooler. observed personal drinks stored inside undercounter cooler with customer food. cdi: drin |
| 2018-06-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw pork stored over broccoli inside walk-in cooler. cdi: storage order rearranged. |
| 2018-06-20 |
26 |
general comment:7-201.11 store toxic materials to avoid contamination. -p. observed windex glass cleaner stored top of hunt's prepackaged ketchup. cdi: by relocating chemical bottle. |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed both prep units holding tcs foods above 45 deg f (see temp chart). cdi: all foods were voluntarily discarded and denatured. return visit need by 6/29/18 |
| 2018-06-20 |
31 |
repeat: 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 tubs of sesame chicken and chicken wings cooling in large batches |
| 2018-06-20 |
38 |
general comment:2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling food without hair restraint. |
| 2018-06-20 |
45 |
repeat:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep surface and small boards stained and with deep cuts. |
| 2018-02-01 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed dumpster missing drain plug. repeat5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. |
| 2018-02-01 |
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 food debris in gaskets and shelving in walk in as well as faces of equipment in need of cleaning. |
| 2018-02-01 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep unit 2 in need of replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit 1 in need of r |
| 2018-02-01 |
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 containers stored on cook line with food contact surface up. cdi inverted. |
| 2018-02-01 |
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 egg rolls cooled in too great of volume in prep unit . cdi discarded. |
| 2018-02-01 |
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 egg rolls cooled from last night at 48 degrees in prep unit 1. cdi discarded. |
| 2017-10-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic certification has expired. - |
| 2017-10-13 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands and recontaminate them by not using paper towel to turn faucets back |
| 2017-10-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knife, cleavers , and tongs with food debris stored as clean. cdi took soiled utensils to be rewashed. |
| 2017-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in need of replacement on prep unit 2 and reachin freezers. |
| 2017-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed faces of freezer in rear and gaskets in need of cleaning. general cleaning needed for equipment throughout the facility. |
| 2017-10-13 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug on dumpster in need of replacement. |
| 2017-08-07 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing on dumpster. |
| 2017-08-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on faces of equipment . |
| 2017-08-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed fried noodles stored open in cardboard box on shelving unit. cdi moved to covered container. |
| 2017-08-07 |
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 chicken wings cooling in too great of volume in freezer in bus tub. cdi |
| 2017-08-07 |
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 breaded chicken , pork, wings dated for greater than 4 days while being held between 41-45 degrees. cdi changed date marking to r |
| 2017-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bean sprouts, chicken wings, and pooled eggs at greater than 45 degrees. cdi wings cooled eggs and bean sprouts discarded. |
| 2017-04-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed mushrooms over ready to eat vegetables in walk in cooler. cdi reordered storage |
| 2017-04-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings and eggrolls sitting out with no temperture control. see chart above. cdi moved to cold storage. |
| 2017-04-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee prepping shrimp without hair restraint. |
| 2017-04-19 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit 2 in need of two gaskets replaced. |
| 2017-04-19 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned utensils stored on dirty drainboard at three compartment sink. |
| 2017-04-19 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed mushrooms in prep unit ready to use with visible dirt still on mushrooms . cdi had mushrooms washed. |
| 2017-02-21 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug on shared dumpster in need of replacement due to damage. repeat violation. |
| 2017-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed faces on reach in equipment in kitchen in need of cleaning. -0 points- |
| 2017-02-21 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on prep unit in need of replacement. -0 points- |
| 2017-02-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous wet wiping cloths on countertops . cdi advised that cloths should be stored in sanitizer when not in use. |
| 2017-02-21 |
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 numerous containers of breaded chicken and chicken wings cooling in too g |
| 2017-02-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed lo mein, chicken, shrimp, breaded chicken on prep unit with no date marking. observed items in walk in labeled for 8 days instead |
| 2017-02-21 |
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 numerous items cooled from yesterday greater than 45 degrees. cdi discarded products. repeat violation. also observed ch |
| 2017-02-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above vegetables in walk in . cdi reordered storage. |
| 2016-11-28 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee eating and not washing hands between glove change. |
| 2016-11-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cooked pork stored directly on shelving in prep unit. cdi discarded. |
| 2016-11-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken wings cooked to 145 degrees final cook temperature . cdi reheated to 165 degrees. see chart above. |
| 2016-11-28 |
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 lo mein cooling at insufficient rate to meet cooling parameters. cdi changed cooling method. |
| 2016-11-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous areas in facility with mouse droppings . |
| 2016-11-28 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in standing water. water must be flowing to flush food debris away. |
| 2016-11-28 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed dumpster missing drain plug. |
| 2016-11-28 |
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 to great of volume per surface area. |
| 2016-09-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observeda frying pan stored in the prep area handsink. item was blocking the handsink from use. insure that utensils or other equipment are not stored in the handsink |
| 2016-09-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed sauce bottle of liquid, raw eggs stored overtop of broccoli in the flip top cooler. insure that proper storage order is observed, and that raw items are not stored over top of any |
| 2016-09-01 |
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 one cut cabbage head in the walk in cooler. according to the pic, the item had been cut one day prior. insure that if any cut lea |
| 2016-09-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large bag of rice stored on the floor of the dry storage area, observed four boxes of food on the floor of the walk in cooler. p |
| 2016-09-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces throughout facility. wet wiping cloths should be stored in sanitizer or replaced after each use. |
| 2016-09-01 |
45 |
4-501.11 maintain equipment in good repair. observed slightly damaged gasket on the reach in cooler unit. |
| 2016-09-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of inspection. insure that employees close dumpster doors after use to reduce pest presence. |
| 2016-09-01 |
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 damage to walls and doorways throughout facility. |
| 2016-09-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris on the exterior of an unstacked pan. cdi by pic removing item. |
| 2016-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two utensils stored as clean while soiled. facility must take more care in thoroughly cleaning items before placing them in the clean dish area. cdi |
| 2016-06-14 |
33 |
3-501.13 use approved thawing methods. observed thawing shrimp left in cold water that was not running. to thaw using water, the water must be able to run and drain to prevent the food product from becoming to hot, and so that stagnant water is not cont |
| 2016-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple roach carcasses. facility still receives monthly pest treatments. |
| 2016-06-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified persons present upon arrival. manager who is certified is delivering food items and is absent for extended time periods. |
| 2016-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored outside of sanitizer in the kitchen area. cdi by pic moving wiping cloths to a bucket of sanitizer. |
| 2016-06-14 |
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 wall damage in multiple areas in the dry storage/front food prep area.6-201.11 |
| 2016-06-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. racks in the walk in cooler observed less than 6 inches off the floor. |
| 2016-05-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser bottle unlabelled. cdi by pic labelling sprayer. insure chemicals are labelled.7-204.11 provide sanitizer at correct concentrations, diluting as |
| 2016-05-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils, employees may not eat or drink in areas that are exposed to food or single service utensils, unwrapped food, or clean equipment. observed employee drink cups stored in |
| 2016-05-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple instances of employees not washing hands between glove uses. whenever employees change gloves/tasks they must wash their hands before putting on another set of gloves |
| 2016-05-20 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed multiple instances of employees reaching into containers of broccoli, cabbage, pre-cooked chicken, and other items with their bare hands. items will |
| 2016-05-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple bus tubs stored with food and sticker residue on the outside surfaces, while stacked over the three compartment sink. observed non-nsf can o |
| 2016-05-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items cooked and then left hot holding over top of the grill, items observed at 118-128f. items stored in this manner are not capable of hot holding at above 135f in that area |
| 2016-05-20 |
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 facility cooks then freezes multiple food products such as ribs and chicken. these items must be date marked for date of preparation. whe |
| 2016-05-20 |
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 employees cooking chicken |
| 2016-05-20 |
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 containers of dry goods throughout the facility unlabelled. |
| 2016-05-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over ready to eat crab rangoon in the front flip top cooler. observed raw pork over vermicelli and other noodles in the front display cooler. observed raw pork sto |
| 2016-05-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed items such as sauces and containers of broccoli less than 6 inches off the floor in the cooler. items are on racks that are not |
| 2016-05-20 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed several dirty wiping cloths, facility uses cloths to hold utensil handles while cooking. |
| 2016-05-20 |
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 scoops stored inside product in the bulk dry good containers. insure |
| 2016-05-20 |
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 oil bottle cut in half being used for a scoop. observed gallon water jugs being r |
| 2016-05-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. non food contact surfaces such as the sides of equipment, tables and gaskets collecting large amount of debris. items should be regularly cleaned to prevent |
| 2016-05-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door left open at various times during inspection. back door should be closed when not in use to prevent insect/pest entry.6-501.111 keep the premises free of in |
| 2016-05-20 |
49 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed direct piping to the sewer system on the prep and three compartment sink. verificaiton of indirect piping on th |
| 2016-05-20 |
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 grease build up around kitchen areas, floors and |
| 2016-05-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items such as cell phones stored throughout prep area. items should be kept separate from prep areas and customer items to pre |
| 2016-03-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and drinks stored on prep area surfaces. |
| 2016-03-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed carton of shell eggs stored over already cooked chicken. cdi by pic rearranging items in the reach in cooler.3-302.11(a) protect food in storage using covered containers, intact w |
| 2016-03-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled bleach spray bottle. cdi by pic labelling. |
| 2016-03-21 |
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 unlabelled squeeze bottles of sauces. |
| 2016-03-21 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed multiple scoops and tongs stored with handles in contact with the food |
| 2016-03-21 |
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 multiple dry wiping cloths heavily soiled. insure rags are cycled out when soiled. |
| 2016-03-21 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed doors broken off of dumpster. |
| 2016-03-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed broccoli stored on the floor of the walk in cooler. |
| 2015-12-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles of disinfectant unlabelled near handsink. items labelled by pic. |
| 2015-12-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several drinks stored over food storage racks. items discarded by pic. |
| 2015-12-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed facility cooking chicken, then leaving it out of temperature control in prep area. pic states that they do this due to high demand, and that chicken will be gone within 30 min |
| 2015-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacked pans. |
| 2015-12-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed utensil stored in handsink at time of inspection. cdi by ehs removing item and placing it in three comp sink for cleaning. |
| 2015-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on several pans stored as clean. insure sticker residue is removed during the cleaning process. |
| 2015-12-21 |
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 baseboard near the can wash. |
| 2015-12-21 |
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 several damaged containers in the dish area, and in the walk in cooler. items d |
| 2015-09-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed plastic bins with sticker residue on the outside surfaces. insure that bins are thoroughly washed such that the sticker residue is removed during |
| 2015-09-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large plastic bins wet stacked over the dish area. |
| 2015-09-23 |
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 scoops and other utensils stored beside the grill in a soiled containe |
| 2015-09-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping rag laying on a prep table in the kitchen area. keep wet wiping cloths in sanitizer between uses. |
| 2015-09-23 |
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 shrimp that had been prepared 2 hours prior cooling in tightly wrapped |
| 2015-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items on the flip top that were over 45f. items had been stored next to hot shrimp that was put into the flip top to cool. items cooled back down after removal of shrimp. |
| 2015-09-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p facility observed storing unwashed produce above cut, ready to eat produce such as lettuce. unwashed produce should be stored beneath ready to eat foods. cdi by pic moving items. |
| 2015-04-15 |
2 |
2-103.11 (m) person in charge-duties - pf. observed persons unnecessary to the food establishment in food preparation areas. employees child in food prep area. cdi pic required child to sit in customer area. |
| 2015-04-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed shelled eggs stored above noodles and sauces in 2 prep coolers. cdi items rearranged. |
| 2015-04-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken, eggs rolls and spring roll hot holding below 135f. cdi items discarded. |
| 2015-04-15 |
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 no date marking in facility. repeat violation. cdi items labeled. |
| 2015-04-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 spray bottles of chemicals not labeled. cdi bottles labeled. repeat violation. |
| 2015-04-15 |
33 |
3-501.13 use approved thawing methods. observed beef thawing at room temperature. cdi beef placed in walk-in cooler. only remove items from temperature control when ready to prepare item. |
| 2015-04-15 |
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 bowl used as scoop in floor. cdi bowl removed. observed rice scoop st |
| 2015-04-15 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed damaged wood scoop used as rice scoop. cdi wood scoop discard |
| 2015-04-15 |
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 chicken wings and sweet and sour chicken cooling on speed rack in front o |
| 2015-01-08 |
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 chicken wings cooling at room temperature. chicken wings at 70f. cdi chi |
| 2015-01-08 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager during inspection. manager arrived at end of inspection. |
| 2015-01-08 |
13 |
to 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed vegetables stored above ready-to-eat sauces. cdi items rearranged. |
| 2015-01-08 |
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 no date marking in facility. cdi all items labeled. |
| 2015-01-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer not labeled. cdi sanitizer labeled.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer too strong. |
| 2015-01-08 |
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 9 working containers unlabeled. |
| 2015-01-08 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee wash hands for 7-8 seconds and turn faucet off with bare hands. cdi by instruction |
| 2015-01-08 |
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 handles stored in products in dry storage area. |
| 2015-01-08 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves under prep tables and in equipment.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 3 scored cutting surfaces. |
| 2015-01-08 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed food employee wash hands in 3 compartment sink. cdi employee instructed to wash hands in handsink. |
| 2015-01-08 |
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 food debris on floors and surfaces throughout f |
| 2015-01-08 |
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 soiled wiping cloths on prep surfaces throughout facility.3-304.14(b) hold in-use wiping c |
| 2014-08-07 |
6 |
2-301.14 when to wash - p. employees must wash hands as often as necessary to prevent contamination and before putting on gloves. employee observed changing gloves without washing hands. cdi by instruction. |
| 2014-08-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. separate raw animal foods in storage by required final cook temperature to prevent contamination. observed eggs stored above ready-to-eat food in prep reach in cooler. corr |
| 2014-08-07 |
18 |
3-501.14 cooling - p. ensure all time/ temperature control for safety foods are cooled within 2 hours from 135-70f and within a total of 6 hours from 135-45f. chicken and noodles placed in walk-in this morning in deep plastic covered containers. tempera |
| 2014-08-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obse |
| 2014-08-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all hot time/temperature control for safety foods (tcs) are maintained at or above 135f. observed chicken above grill line on metal pa |
| 2014-08-07 |
45 |
4-101.19 nonfood-contact surfaces - c. nonfood contact surfaces shall be made of non-corrosive, non-absorbent, smooth material. observed rusted shelves in prep reach-in cooler. repeat violation.4-501.11 good repair and proper adjustment-equipment - c. |
| 2014-08-07 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be kept clean. observed food debris in flip top ledge of prep reach-in coolers. repeat violation. |
| 2014-08-07 |
53 |
6-501.12 cleaning, frequency and restrictions - c. facility shall be cleaned as often as necessary. observed food debris on floor and under equipment throughout facility. repeat violation. |
| 2014-08-07 |
31 |
3-501.15 cooling methods - pf. cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70f within 2 hours and 70-45f within the f |
| 2014-07-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obse |
| 2014-07-24 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p. employees shall understand when to report illness, symptoms and exposure. observed no person in charge during inspection and employees stated |
| 2014-07-24 |
4 |
2-401.11 eating, drinking, or using tobacco - c. a food employee may drink from a closed beverage container if the container is handled to prevent contamination of exposed food; clean equipment, and utensils. observed one employee beverage in an open co |
| 2014-07-24 |
1 |
2-102.12 certified food protection manager - c. a certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. no one on site certified during inspection.2-101.11 assignment - pf. perm |
| 2014-07-24 |
18 |
3-501.14 cooling - p. ensure all time/ temperature control for safety foods are cooled within 2 hours from 135-70f and within a total of 6 hours from 135-45f. chicken and chicken wings placed in walk-in 3.5 hours before in deep plastic covered container. |
| 2014-07-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all hot time/temperature control for safety foods (tcs) are maintained at or above 135f. egg rolls under nonnsf heat light at 107f. it |
| 2014-07-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed eggs, bok choy, cabbage, po |
| 2014-07-24 |
31 |
3-501.15 cooling methods - pf. cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70f within 2 hours and 70-45f within the f |
| 2014-07-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. separate raw animal foods in storage by required final cook temperature to prevent contamination. observed raw chicken stored above ready-to-eat chicken wings. corrected by |
| 2014-07-24 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches above the floor. observed chili sauce container stored on the floor.3-307.11 miscellaneous sources of contamination - c. food shall be protecte |
| 2014-07-24 |
38 |
2-302.11 maintenance-fingernails - pf. employees shall keep their finger nails maintained. observed kitchen employee with debris under long nails. cdi owner instructed employee to wash hands thoroughly.2-402.11 effectiveness-hair restraints - c. food |
| 2014-07-24 |
41 |
3-304.12 in-use utensils, between-use storage - c. ensure ice scoops are stored with handle out of product. ice scoop handle in ice. cdi- scoop was moved. ensure scoops with handles are used for dry goods, rice and sauces and are stored with handle out |
| 2014-07-24 |
45 |
4-101.19 nonfood-contact surfaces - c. nonfood contact surfaces shall be made of non corrosive, non absorbent, smooth material. observed rusted shelves in several reach-in coolers and freezers.4-501.11 good repair and proper adjustment-equipment - c. e |
| 2014-07-24 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be kept clean. observed food debris in flip top ledge and gaskets or prep reach-in coolers. observed shelves in walk-in cooler soiled with food and microbial growth. |
| 2014-07-24 |
53 |
6-501.12 cleaning, frequency and restrictions - c. facility shall be cleaned as often as necessary. observed food debris on floor and under equipment throughout facility. entire facility in need of thorough cleaning.6-101.11 surface characteristics-ind |
| 2014-07-24 |
54 |
6-202.11 light bulbs, protective shielding - c. light bulbs shall be shatter-resistant or otherwise covered. observed bulbs used for hot holding device not shatter resistant. verification on 8/1/14. |
| 2014-07-24 |
35 |
3-302.12 food storage containers identified with common name of food - c. once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed food containers and bottles unlabeled. |
| 2014-01-14 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p. employees shall understand when to report illness, symptoms and exposure. no policy or documentation in place. pic given employee health handou |
| 2014-01-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be protected from cross contamination. observed eggs stored above ready-to-eat foods. |
| 2014-01-14 |
18 |
3-501.14 cooling - p. ensure all time/ temperature control for safety foods are cooled within 2 hours from 135-70f and within a total of 6 hours from 135-45f. egg rolls cooked yesterday and placed in prep reach-in yesterday; temperature at 49f. brown rice |
| 2014-01-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. cold potentially hazardous foods must be held at or below 45f. observed bean sprouts at 52f and cabbage at 60f in prep reach-in unit |
| 2014-01-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obser |
| 2014-01-14 |
4 |
2-401.11 eating, drinking, or using tobacco - c. a food employee may drink from a closed beverage container if the container is handled to prevent contamination of exposed food; clean equipment, and utensils. observed one employee beverage in an open con |
| 2014-01-14 |
36 |
6-202.15 outer openings, protected - c. food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. observed backdoor of facility not self-closing. |
| 2014-01-14 |
51 |
5-501.17 toilet room receptacle, covered - c. a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed unisex restroom without covered receptacle. |
| 2014-01-14 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed walk-in cooler floor to be tile/cement and |
| 2014-01-14 |
31 |
3-501.15 cooling methods - pf. cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70f within 2 hours and 70-45f within the fo |
| 2013-02-27 |
2 |
observed no employee health policy in place. 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 |
| 2013-02-27 |
8 |
obserrved handwash sink block with a trash can. trash can moved. a handwashing sink shall be maintained so that it is accessible at all times for employee use. |
| 2013-02-27 |
26 |
observed to bottles of toxic chemicals not labeled. bottles labeled. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common nam |
| 2013-02-27 |
7 |
observed owner touching chopped celery with bare hands in response to explaining an issue to me. no bare hand contact with ready to eat foods. corrected by instruction. except when washing fruits and vegetables as specified under section 3-302.15 or as sp |
| 2013-02-27 |
47 |
observed the bottom shelfs of the upright refrigeration equipment collecting debris. this is a repeat violation. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2013-02-27 |
49 |
observed backflow prevention devices missing from the can wash. this is a repeat violation. a plumbing system shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the food esta |
| 2013-02-27 |
33 |
observed 3-comp sink being used to defrost shrimp using stagnant water. except as specified in ? (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed: (a) under refrigeration (b) completely submerged u |
| 2012-10-26 |
13 |
observed metal pan nested on top of broccoli in the bottom of the vegetable flip top cooler. food shall only contact surfaces of equipment and utensils that are cleaned as specified under part 4-6 of this code. |
| 2012-10-26 |
49 |
observed backflow prevention device missing from the hose connector in the can wash. a plumbing system shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the food establishme |
| 2012-10-26 |
47 |
observed the interior of the microwave oven soiled. nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. |
| 2012-10-26 |
47 |
observed bottm shelf of most upright freezers with an accumulation of food debris. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2012-10-26 |
39 |
observed heavily soiled wiping cloths stored on food prep counter. 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 (2) l |
| 2012-10-26 |
35 |
observed bulk food containers of flour and sugar not labeled. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original pa |
| 2012-10-26 |
21 |
obswerved no date marking in place. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardou |
| 2012-10-26 |
4 |
observed employee drinking from a pop top can while walking around the kitchen. corrected by instruction. 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 contaminati |