| Violation Date |
Code |
Description |
| 2018-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in the walk in cooler witth food debris. the shelves in the walk in cooler is starting to rust. cleaning needed. suggest that shelving be r |
| 2018-12-12 |
35 |
3-302.12 food storage containers identified with common name of food - c observed two containers of rice with no labels. cdi- pic labeled rice bins. |
| 2018-12-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed four containers of pasta in the walk in freezer with a tightly fitted lid. |
| 2018-09-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed cardboard dumpster at rear of facility missing lid. -0 points- |
| 2018-09-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning due to build up of debris. |
| 2018-09-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bucket with wiping cloths had 0 ppm measurable chlorine. cdi refilled bucket with sanitizer at proper concentration. |
| 2018-09-04 |
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 numerous employees wash hands and then recontaminate them by turning off faucet with bar |
| 2018-05-15 |
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 grease build up on ceiling tiles. repeat6-501.11 |
| 2018-05-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on units soiled. |
| 2018-05-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 6 wet wiping clothes out on prep surfaces. |
| 2018-05-15 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed basil stored in a to go plastic bag in direct contact with the bag hanging in the walk in on the side of shelf. |
| 2018-05-15 |
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 noodles cooling with tightly fitted lids and stacked with little air flow. |
| 2018-05-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over ready to eat food in the walk in. cdi-pic educated on storage order and items moved to correct order. |
| 2018-05-15 |
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 crack raw egg with bare hands and open walk in c |
| 2017-11-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed a scooping device being used for both raw shrimp and raw chicken. this process contaminates the shrimp with pathogens from the chicken, including salmonella. raw chicken has a fin |
| 2017-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed many wet stacked pots and pans in the dish area. items had not been allowed to air dry. facility must air dry utensils before stacking to not provide a moist environment |
| 2017-11-13 |
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 fried chicken and rice prod |
| 2017-11-13 |
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 grease and food residue accumulating in the rear |
| 2017-11-13 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-nsf can opener in establishment. observed some rust on various equipment surfaces in the establishment. |
| 2017-09-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in the prep area handsink where a drink had been emptied into the basin. handwashing sinks may not be used for this purpose. ensure that employees use thr |
| 2017-09-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed container of spray chemicals labelled detergent, but was found to actually contain chlorine sanitizer. ensure that accurate names of chemicals are recorded |
| 2017-09-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pots and pans in the clean dish area. allow utensils, dishes and items to air dry before stacking. items were un-stacked and allowed to dry by employees. |
| 2017-09-08 |
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 wooden devices used for steaming foods. items are not of a har |
| 2017-09-08 |
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 chicken prepared the prior day not properly date marked in the walk in cooler. item was dated by pic, no other date marking issues |
| 2017-09-08 |
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, ensure that the doors are kept closed to reduce pest load. |
| 2017-09-08 |
54 |
| 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jackets and pocketbook stored on items such as canned goods in the rear dry storage area.signed copy of inspection report left |
| 2017-09-08 |
49 |
^ • |
| 2017-05-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle of degreaser unlabelled, observed a bottle of sanitizer labelled as detergent. ensure that all spray bottles of chemical substances are label |
| 2017-05-31 |
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 several areas with physical damage such as walls, in the dry storage area, cei |
| 2017-05-31 |
52 |
^ |
| 2017-05-31 |
45 |
4-501.11 maintain equipment in good repair. observed the prep rable/shelving near the rear slicer rusted.4-101.17 wood, use limitation - c facility is using unsealed wood for multiple shelving surfaces that are non-food contact surfaces. replace with plas |
| 2017-05-31 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed several dry storage scoops stored in contact with the food product. ens |
| 2017-05-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a sanitizer buckey used for wet cloth storage at a chlorine concentration of less than 50ppm. cdi by employee refill. ensure that sanitizer buckets are regularly monitored and ref |
| 2017-02-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken in the prep area at sub-135f. pic stated that during lunch rush they typically leave the fried chicken on the prep counter for ease of access. owner stated that |
| 2017-02-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of purple chemical unlabelled during inspection. cdi by pic label. ensure all chemical containers remain labelled. |
| 2017-02-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on the prep flip top cutting boards. cloths should be moved to a sanitizer bucket after each use. cdi by pic providing sanitizer bucket for the rags |
| 2017-02-22 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed a hole in the garbage dumpster on the rear, bottom left corner. |
| 2017-02-22 |
45 |
4-502.11(a) maintain utensils in good repair. observed a damaged handle on a prep ara spatula . replace or discard.4-101.11 characteristics-materials for construction and repair - p observed wood being used as a shelf in the rear speed rack. observed ca |
| 2017-02-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans in the dish area |
| 2016-10-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous wet wiping cloths on prep tables throughout the kitchen. |
| 2016-10-24 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee handle cooked eggroll with bare hand to send out with to go order. cdi discarded eggroll and ins |
| 2016-10-24 |
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 dishwasher handle clean plates after handling soiled plates wi |
| 2016-07-11 |
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. food debris observed under shelving in dry storage area |
| 2016-07-11 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed plug on dumpster missing. repeat violation |
| 2016-07-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed faucets on rear prep sinks leaking. -0 points- |
| 2016-07-11 |
43 |
n4-904.11 display and handle single-use and single-service articles to prevent contamination. observed straws still being bought unwrapped. advised to buy wrapped straws or use gloves to handle. |
| 2016-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed breaded chicken, cooked wings and raw wings in prep unit all at greater than 45 degrees ambient air temperature of cooler via internal thermometer 50 degrees. cdi removed all |
| 2016-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken , breaded chicken and lettuce in prep unit above 45 degrees unit reading 58 degrees cdi removed items in prep unit to walk in and advised to have unit repaired or repla |
| 2016-04-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spices and oils on cook tray at grill not labeled. |
| 2016-04-18 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed rice containers to store rice with broken lids , and flour in open bag with no protection. -0 points- |
| 2016-04-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet 2 wet wiping cloths not stored in sanitizer and no sanitizer mixed to store them in . cdi sanitizer mixed and cloths moved to sanitizer bucket. -0 points- |
| 2016-04-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans on clean dish rack and on drainboard of three compartment sink. |
| 2016-04-18 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed all straws in facility come in unwrapped . advised facility to order wrapped straws or use gloves to provide straws for customers. -0 points- |
| 2016-04-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on shelving in walk in. |
| 2016-04-18 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed dumpster to rear of facility coming apart at seams and allowing entry to vermin. 5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed dra |
| 2016-04-18 |
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 particle board shelf still in use in kitchen area. |
| 2016-01-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed rear prep sink faucet leaking. |
| 2016-01-25 |
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 rice and other food debris in shelving under hot holding area for rice. |
| 2016-01-25 |
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. replace particle board shelf with non aborbent material. -0 points-4-5 |
| 2016-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-01-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spices not labeled on cooks cart. -0 points- |
| 2016-01-25 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed lo mein above 41 degrees held greater than 4 days . cdi discarded product. 3-501.17 date |
| 2016-01-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans in clean dish area soiled with food debris. cdi placed in 3 compartment sink to rewash. 4-501.114 maintain sanitizer at correct conce |
| 2015-11-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with black debris. repeat4-501.114 maintain sanitizer at correct concentrations. -p. observed 2 buckets and spray bottle at 0p |
| 2015-11-23 |
4 |
3-301.12 employee may not use utensil more than once and not use fingers to taste food that will be served. observed employee tasting tofu that was being prepared with finger. cdi food continued to be cooked to 165f and employee washed hands. |
| 2015-11-23 |
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 chicken from 11am at 108f. cdi chicken discarded. |
| 2015-11-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed wontons and broccoli that was in an improper ice bath. cdi items put in a deeper container and fully submerged in ice. repeat. |
| 2015-11-23 |
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 sesame chicken, noodles, lo mein, wings, and rice. cdi items uncovered to |
| 2015-11-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed egg rolls and spring rolls that was hot held below 135f. cdi items reheated to 165. |
| 2015-09-16 |
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 kitchen grouting wearing away. repeat. |
| 2015-09-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking on rack above 3 compartment sink. |
| 2015-09-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counters throughout kitchen. |
| 2015-09-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with in house made brown, soy, and sesame sauce that was held at room temperature. cdi items only held out for an hour sauces placed in walk in for cooling. tphc hando |
| 2015-09-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates, metal and plastic bowls, whisks, drink nozzles and strainers soiled with debris. cdi items moved to sink for cleaning. 4-602.11 clean the eq |
| 2015-05-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer bucket and dish machine at 0ppm. cdi bleach added to 100ppm and repair man onsite. repeat.4-601.11 (e)(4) ice makers shall be cleaned at a frequency to preclude accumulation of |
| 2015-05-05 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed large plastic container of chopped cabbage in walk in unit from last night at 54f. cdi item discarded. |
| 2015-05-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit at 45f holding foods above 45f. cdi items from over 45f discarded. verification required. observed cooked garlic sauce, brown sauce, and sesame sauce that was held on |
| 2015-05-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed facility with sanitizer and bleach labeled as detergent. cdi bottles relabeled. |
| 2015-05-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside of drains, microwaves, and vents in mens bathroom soiled with debris. |
| 2015-05-05 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed shared dumpster missing drain plug. |
| 2015-05-05 |
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 floor grouting wearing away. repeat. |
| 2014-12-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed bowls used for raw chicken used for raw shrimp. cdi facility changed bowls and suggested using different containers to separate different types of raw meats. |
| 2014-12-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled knives, metal containers, potato peeler, plate, and ice machine with debris. cdi items moved to sink. verification required. repeat.4-501.114 |
| 2014-12-30 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed raw shrimp, that was stored in container of chicken juices, cooked to 160f. cdi item reheated to 175f. |
| 2014-12-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed spring and egg roll below 135f. cdi items reheated to to above 165f. |
| 2014-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit at 60f and holding tcs items at 50f and above. cdi items discarded. verification required. |
| 2014-12-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on counters and underneath cutting boards in kitchen. |
| 2014-12-30 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed uncovered garbage bins in womens restroom. |
| 2014-12-30 |
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 foods in cooler stored in plastic bags. verification required. |
| 2014-12-30 |
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 grouting missing from floors in kitchen. |
| 2014-12-30 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed bathroom vents covered with dust. |
| 2014-12-30 |
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 knives and utensils stored in splash area of meat prep sink. |
| 2014-09-09 |
6 |
2-301.15 where to wash - pf. 2-301.15 only wash hands in handwashing sink.-pf. observed employee wash hands in 3 compartment sink. cdi hands washed in hand sink. |
| 2014-09-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed knives, slicer, and plate soiled with debris. cdi items mo |
| 2014-09-09 |
7 |
3-301.11 preventing contamination from hands - p,pf. 3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf . observed employee making spring rolls with bare hands. cdi hands washed gloves put on. |
| 2014-09-09 |
36 |
6-202.15 outer openings, protected - c. protect outer openings of establishment from insect or rodent entry. observed back door open and screen door not tightly fitted with holes. |
| 2014-09-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 fried chicken piec |
| 2014-05-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p.food contact surfaces shall be cleaned to sight and touch. observed 3 plates soiled with debris. cdi items moved to dish machine for cleaning. |
| 2014-05-15 |
16 |
3-401.11 raw animal foods-cooking - p,pf. raw animal foods shall be cooked to its final cook temperature, chicken final cook temp is 165f. observed chicken cooked to 151f. cdi chicken reheated to 171f. |
| 2014-05-15 |
31 |
3-501.15 cooling methods - pf. foods shall be separated into smaller portions, placed in shallow containers, and properly vented to facilitate cooling. observed facility cooling cabbage from this morning tightly packed in a plastic container that was cove |
| 2014-05-15 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in chemical sanitizer or stored away to be laundered when not in use. observed wet cloth under cutting board. |
| 2014-05-15 |
41 |
3-304.12 in-use utensils, between-use storage - c. in use utensils shall be stored in clean location. observed facility store knife in space between prep units where there was an accumulation of food debris. |
| 2014-05-15 |
34 |
4-302.12 food temperature measuring devices - pf. thin probe thermometer needed to temp food of thin masses. thermometer available was giving temperature of food 10 degrees different from actual temperature. verification required. |
| 2013-11-04 |
39 |
4-901.12 wiping cloths, air drying location. observed a couple of wet wiping cloths were not stored in sanitizer at the wait station. cdi- placed in the available sanitizer bucket. |
| 2013-11-04 |
31 |
3-501.15 cooling methods. facility must use proper cooling methods to cool cooked food. observed cooked noodles that were cooked this morning at 65f in a tightly covered container in the walk-in. cdi- container vented to allow cooling. |
| 2013-11-04 |
26 |
7-102.11 common name-working containers. label working containers of chemicals as to their contents. observed sanitizer containers labeled as detergent. cdi - labeled correctly. |
| 2013-11-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain cold foods at 45f or below. observed cooked tofu at 52f stored on top of other items in the prep cooler. cdi - moved to the bo |
| 2013-11-04 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed some black mold in the interior of the ice machine. cdi - cleaned. |
| 2013-07-01 |
14 |
black build up observed in the ice machine interior corners. cdi. |
| 2013-07-01 |
19 |
one sauce was being held on top of the hot holding unit at 127f instead of in the unit. cdi. reheated and placed in the unit. |
| 2013-07-01 |
6 |
employees must wash their hands at appropriate times to prevent contamination of food, utensils, etc. observed an employee handling raw chicken, then handle utensils, wipe their hands on a towel, then go outside and come back in without ever watching the |
| 2013-07-01 |
39 |
wet wiping cloths were being stored on counters. store these in sanitizer between uses. cdi. bucket of sanitizer was provided. |
| 2013-07-01 |
31 |
cool hot foods using approved methods such as shallow and vented pans in a refrigerator. observed noodles and chicken were tightly covered while cooling in the walk-in. cdi. placed in the freezer while vented to blast chill. |
| 2013-04-10 |
26 |
working containers of chemicals shall be labeled with the common name. a sanitizer bottle was labeled detergent. cdi. |
| 2013-04-10 |
14 |
maintain food contact surfaces and utensils clean to sight and touch. observed the ice machine had black build up on the interior. cdi. |
| 2013-01-29 |
39 |
facility must store wiping cloths between uses in sanitizer. observed wet wiping cloths sitting on cutting boards. |
| 2013-01-29 |
34 |
facility must obtain a small diameter probe thermometer because as demonstrated; the current dial stem thermometer is ill suited to measuring the temperature of thin items such as cooked chicken. facility did have a calibrated dial stem thermometer. cdi |
| 2013-01-29 |
21 |
facility had started date marking items not requiring dates such as raw meat and vegetables but not some items requiring date marking such as cooked and cooled noodles and chicken. cdi by instruction. |
| 2013-01-29 |
20 |
maintain foods held at cold temperatures at 45f or below. observed garlic and oil mixture at 72f and egg at 67f. cdi by voluntary disposal by the pic. |
| 2013-01-29 |
2 |
all food employees must be informed by management about their responsibilities under the employee health policy. observed kitchen staff had been informed; but other employees that work with exposed food and drink had not. have in place for all staff by |
| 2013-01-29 |
1 |
1)the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the owner; who is servsafe certified; was not present today. starting in 201 |
| 2012-10-15 |
19 |
observed egg rolls sitting out at 117f. cdi by reheating to 165f in the fryer. |
| 2012-10-15 |
13 |
observed raw shell eggs were on the dirty drainboard of the 3 compartment sink which also contained dirty dishes. cdi. |
| 2012-10-15 |
13 |
observed the same tongs were being used for several types of meat. 3-304.11 specifies that utensils must be cleaned as specified in 4-6 and sanitized under 4-7 before being used on different types of raw animal food. |
| 2012-10-15 |
20 |
observed cooked chicken for sweet and sour chicken was 50f in the cold holding unit. cdi by voluntary disposal. |
| 2012-10-15 |
6 |
observed an employee the bowls used for raw meat and then not wash their hands before going onto other tasks on the cook line. cdi by having management correct the employee. |
| 2012-10-15 |
34 |
observed facility needs a suitable small diameter probe thermometer to take the temperature of food items such as cooked chicken where the facility demonstrated was very difficult to measure with their current dial stem thermometer. |
| 2012-10-15 |
39 |
observed wet wiping cloths were being stored wet on a cutting board. these must be held between uses in sanitizer. cdi. |
| 2012-10-15 |
47 |
clean the non-food contact surfaces. observed non-food contact surfaces such as the exteriors of the rice warmers and shelving is not clean. |
| 2012-10-15 |
21 |
observed facility must date mark per the rules. observed cooked and cooled chicken that was not date marked. cdi by instruction. |
| 2012-10-15 |
2 |
facility must have an employee health policy and inform their staff of their responsibilities. cdi by instruction. |