| Violation Date |
Code |
Description |
| 2018-12-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. more frequent cleaning of surfaces in kitchen needed. |
| 2018-12-27 |
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: no date marking system observed in kitchen. verification needed. |
| 2018-12-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: cooked beef placed in refrigerated prep top unit for convenience due to lunch rush, at 109f. cdi- beef reheated to over165 f. |
| 2018-12-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw meat packaged in house stored over kimchi in supermarket grab-n-go. observed gloves with raw egg on them touch ready-to-eat rice. cdi-meats removed from refrigerator. rice in |
| 2018-12-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p: observed employee crack eggs at stove, remove gloves, then put on new to crack more eggs. employee then went to clean utensil shelf and took bowl to rice cooker and used hands to take r |
| 2018-12-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinking at work station from uncovered drink cup. |
| 2018-09-27 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed employees washing hands in 3 comp sink. ensure to wash hands only at a handsink. cdi pic instructed employee to wash hands at handsink. |
| 2018-09-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee washing gloves before returning to work. ensure to discard gloves after being soiled and washing hands properly before donning new gloves. cd |
| 2018-09-27 |
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 opened packages of tofu, fishcakes, and cut leafy greens not date marked. items in the flip top were also not date marked. pic stat |
| 2018-09-27 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed fermented kimchi procedure not following the submitted procedures approved in the variance |
| 2018-09-27 |
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 tofu, crabsticks, and cooked raddish cooling tightly covered (see temp cha |
| 2018-09-27 |
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 beside grill line with no labels. ensure to add labels to make food ingredient easily identifiable. cdi pi |
| 2018-09-27 |
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 handles in the food. ensure to store handles above the food or i |
| 2018-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment and shelves throughout kitchen with build-up of food residue. ensure to increase cleaning frequency. repeat violation. |
| 2018-06-07 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: observed employee wearing gloves moving through kitchen touching various items, them crack and egg at stove, then go to prep sink and rinse off gloved hands, then return to work. |
| 2018-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found many food items in two-door refrigerator in kitchen above 45 f. cdi-food moved to freezer for cooling down. |
| 2018-06-07 |
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 prepped food not date marked. cdi- allowed to date with date of prep. repeat. |
| 2018-06-07 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf: observed records being kept of ambient air of storage cooler for kimchi. temperatures of the food |
| 2018-06-07 |
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 : chicken and tofu cooling tightly covered in dense volume. cdi- food vented |
| 2018-06-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. squirt bottles of liquids at cook line not labeled as to contents. |
| 2018-06-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. food storedon floor of freezer. repeat. |
| 2018-06-07 |
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. tongs stored on oven handle, rice scoop stored in water at room temperature. |
| 2018-06-07 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. domestic freezer in walk-in cooler, rice cake steamer not nsf. |
| 2018-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. more frequent cleaning of equipment needed. |
| 2018-03-07 |
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 no date marking on kimchi containers and foods that were cooked, cooled and frozen days prior. observed no date marking on cut lett |
| 2018-03-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed bi bim bob on the menu with an egg cooked to order without a consumer advisory. vr no later than 03/16/20 |
| 2018-03-07 |
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 bean sprouts cooling in walk in cooler with wrapping in place. points were |
| 2018-03-07 |
33 |
3-501.13 use approved thawing methods. observed kimchi thawing in red container in standing water in the reach in cooler. -0- |
| 2018-03-07 |
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 foods in small red containers without the contents labeled on the outside of the containers.3-602.11 food packaged on prem |
| 2018-03-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on the floor in the freezer. repeat -2- |
| 2018-03-07 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed food employee handling exposed food that was not ready to eat with painted fi |
| 2018-03-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed glass jars used for kimchi stored outside near the walk in nearest the back door to the kitchen. -0- |
| 2018-03-07 |
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 missing hvac vent covers in the kitchen with the ducts exposed. -0- |
| 2017-11-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2017-11-16 |
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 kimchi and other tcs foods not date marked that are older than 24 hours. vr no later than 11/24/2017. -1.5- |
| 2017-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on the floor in the freezer and two bags of food stored on the floor in the walk in cooler. -2- repeat |
| 2017-11-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed three food employees working with food at the beginning of the inspection without a hair restraint. -0- |
| 2017-11-16 |
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 linen used to cover rice cakes stored on table to the left of the cook line with moisture damage. -0- |
| 2017-11-16 |
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 bucket of kimchi, cooked fish cakes and beef cooling at room temperature a |
| 2017-11-16 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed no wash solution while manually warewashing dishes. -.5- |
| 2017-11-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed broken toilet in the first restroom to the right inside the facility. -0- |
| 2017-11-16 |
45 |
4-501.11 maintain equipment in good repair. observed out of service equipment throughout the facility. -0-4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-certified ri |
| 2017-11-16 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed pallets, tires and other debris stored outside. -0- |
| 2017-11-16 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed unused and broken large pieces of equipment in the facility. -0- |
| 2017-08-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the handles of the cooking and cold holding equipment in the kitchen and the cover of the cooling fan at the end of the cook line. -0- |
| 2017-08-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed foods in the walk in coolers stored less than 6 inches off the floor and stored directly on the floor. observed one food employee |
| 2017-08-18 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed labeled container |
| 2017-08-18 |
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 cdi - pic educated employees on when to date mark tcs foods. date markings placed on products during the |
| 2017-08-18 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed rice warmer and utensils not clean at the beginning of the inspection left soiled overnight and inside food overnight. cdi - pic sent items to so |
| 2017-04-05 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed water at the handsink in pump soap dispenser. cdi - pic placed handsoap at handsink. -1- repeat |
| 2017-04-05 |
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 on prepared foods over 24 hours old, such as kimchi, cooked radishes and cooked greens. -1.5- repeat |
| 2017-04-05 |
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 rice cakes and cooked steak cooling with tight wrapping and inside the fli |
| 2017-04-05 |
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 unlabeled spice containers at the cook line. 3-602.11 food packaged on premises for customer self service shall include a |
| 2017-04-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in the kitchen. back door was propped open. keep door closed.6-202.15 protect outer openings of establishment from insect or rodent entry. -0- |
| 2017-04-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food in buckets in the walk in stored 4.5 inches off the floor and cooked rice cakes stored under soiled dishes on rolling cart. |
| 2017-04-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans and bowls near the cook line. -0- |
| 2017-04-05 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed paper towel supply stored in the restroom. -0- |
| 2017-04-05 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed equipment in the kitchen without certification and with operating instructions only in korean. provide certification proof |
| 2017-04-05 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed out of service equipment and utensils becoming litter in the kitchen and dry storage area. 6-501.11 floors, walls, and ceilings incl |
| 2017-04-05 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed all food employees with unrestrained hair at the beginning of the inspection. -.5- repeat |
| 2017-01-14 |
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 facility re-using seaweed containers without labeling them with the current contents. label these with the common name of |
| 2017-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed kimchi stored on prep table at room temperature. cdi - pic made kimchi stew. -3- repeat |
| 2017-01-14 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed bar soap in use at the handsink in the kitchen. cdi - bar soap voluntarily discarded and pump soap used only. -0- |
| 2017-01-14 |
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 on prepared foods over 24 hours old, such as rice, kimchi and cooked greens. cdi - date markings placed on these pr |
| 2017-01-14 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed letter stating revisions needed to current application submission for kimchi found today in the walk in, at room temperature and in the retail section |
| 2017-01-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on shelving to the left of the walk in entrance on a shelf less than six inches off the floor. either move foods to a higher |
| 2017-01-14 |
46 |
4-603.16 rinsing procedures - c a rinse solution shall immediately follow a wash solution and precede a sanitizer solution. observed manual warewashing under running water without solutions for proper contact times. make a wash, rinse and sanitizer soluti |
| 2017-01-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed service spoons stored in a container in the kitchen with the food contact surface up for selection. invert these so they can be grabbed by the handle. -0 |
| 2017-01-14 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed equipment in the kitchen without certification and with operating instructions only in korean. provide certification proof |
| 2017-01-14 |
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 buildup on the lower walls of the dish machine a |
| 2017-01-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraints on food employees during the inspection. wear an effective hair restraint. -0- |
| 2016-10-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pieces of equipment with residue buildup on the inside. cdi-all were brought back for washing, rinsing, and sanitizing. |
| 2016-10-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice at 120f in the hot holding container. employee had turned unit down because the unit was drying out the product. cdi-the unit was turned up to keep products at the corr |
| 2016-10-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several items not date marked that had been prepared the night before. cdi-pic date marked items. repeat. |
| 2016-10-24 |
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 beef cooling in the flip top cooler near the cooking area. cdi-the beef |
| 2016-10-24 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf facility is still waiting on reply from the state on acceptance of kimchi variance. facility showed information to rehs that has been given to the state. th |
| 2016-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in coolers in need of cleaning. have cleaned. |
| 2016-10-24 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed several machines not currently working and are too heavy to remove from the facility. repeat. |
| 2016-10-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. increase pest control methods. |
| 2016-05-04 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cooked meat and other items in the walk in from the previous two days without date marking. cdi - pic date marked these, counting p |
| 2016-05-04 |
2 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed small child in the kitchen with a runny nose at the beginning of the inspection. cdi - child removed from the kitchen. -0- |
| 2016-05-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm chlorine sanitizer in the dish machine. cdi - pic purged line of dish machine and sanitize was 100 ppm. dishes washed were rewashed. -1.5- |
| 2016-05-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed beans sprouts, cooked greens, cucumber kimchi and kimchi stew at 54-94f. cdi - items were freshly prepared, so all items were taken to walk in cooler and vented to cool. -3- rep |
| 2016-05-04 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed kimchi chi prepared onsite at room temperature in sealed jars. cdi - pic given variance paperwork today for submission. until approval received, do not |
| 2016-05-04 |
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 plastic wrapped containers cooling at room temperature and items freshly c |
| 2016-05-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraint. cdi - employee put on hair net. -0- |
| 2016-05-04 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed toilet tissue on the floor underneath wasp spray. cdi - pic placed wasp spray on bottom shelf and tissue above. -0- |
| 2016-05-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris in circular holes in shelving and along the sides. clean. -0- |
| 2016-05-04 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c observed several large and small pieces of equipment in the facility that are out of service. either repair these or remove them. -0- |
| 2016-02-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee wash hands for brief time. discussed handwash and gave instruction and demonstration. |
| 2016-02-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked bean sprouts in walkin in deep tub cooling within time. observed cooked greens not thoroughly cooled on make table. removed sprouts and divided into shallow pans and p |
| 2016-02-17 |
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 multiple items in freezer and kim chee, cooked bean sprouts, cut cabbage without proper date marking. all items are reported to b |
| 2016-02-17 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed gimbob (fish roll) on cou |
| 2016-02-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee sports cup open on prep table. removed and gave instruction |
| 2016-02-17 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. equipment on site which is not nsf or ansi labeled. some are unused but rice grinder and rice cake machine are korean manufacture |
| 2016-02-17 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floors in need of thorough cleaning. gave instru |
| 2016-02-17 |
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 unlabeled spices and sauces. 3-602.11 food packaged on premises for customer self service shall include a label wi |
| 2015-10-30 |
54 |
6-303.11 intensity-lighting - c provide the required amount of lighting in all facility areas. observed low lighting near the cook line over the prep cooler. -0- |
| 2015-10-30 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed cardboard boxes outside dumpster corral instead of inside cardboard container. observed clutter in all storage areas and throughout |
| 2015-10-30 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed food equipment in use with korean language on data plate information. unable to determine if equipment meets the required |
| 2015-10-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of rice cake rice near the dish machine and in the splash zone of the hand sink on the 3-comp sink drain board. cdi - |
| 2015-10-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed seaweed and red pepper containers reused in the facility without proper label present. also observed working containers o |
| 2015-10-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility with thin foods, such as cabbage, but no thin probed thermometer. provide a thin probed thermometer for taking te |
| 2015-10-30 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed kimchi fermenting on prep table at beginning of inspection from the night before. cdi - pic instructed to discontinue fermenting kimchi without first o |
| 2015-10-30 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several items in prep cooler without date marking, as well as in the reach in cooler. |
| 2015-10-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed small portion of rice in rice cooker at 112f from day before. cdi - pic voluntarily discarded food. -1.5- |
| 2015-10-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2015-06-01 |
37 |
3-307.11 miscellaneous sources of contamination - c observed cut food with packages of food directly on food. removed and discarded product. |
| 2015-06-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed most items on top unit of make table at greater than 45 f. the unit did not appear to be holding foods appropriately. food |
| 2015-06-01 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c observed several pieces of unused equipment stored inside facility and on porch at entrance. remove unused equipment |
| 2015-06-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed make table refrigeration unit not holding approved temperatures. service was called while on site and is to arrived within the hour. several pieces of korean equipment is being used to |
| 2014-10-15 |
47 |
4-602.13 nonfood contact surfaces - c observed soiled cooler gaskets. |
| 2014-10-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed damaged cooler gaskets. this is a deduction as equipment must be kept in good repair, smooth and easily cleanable.4-205.10 food equipment, certification and classification - c . if the eq |
| 2014-10-15 |
41 |
3-304.12 in-use utensils, between-use storage - c observed utensil with no handle left inside of food in the walk-in cooler. only use utensils with handles to dispense food. |
| 2014-10-15 |
33 |
3-501.13 thawing - c observed fish thawing in standing water. items thawing must be in water that is running. use approved thawing methods. |
| 2014-10-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed cut leafy greens to be at 65f on the side of the stove. cut leafy greens must be kept at 41f-45f or less. -cd items were mo |
| 2014-10-15 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed a staff member to drop tongs onto the floor and then |
| 2014-10-15 |
7 |
3-301.11 preventing contamination from hands - p,pf observed staff member to be working with cooked vegetable foods bare handed. c. elmore was informed that the items were not for customer use. items were discarded. alway use gloves for handling ready |
| 2014-06-11 |
35 |
observed unlabeled reportioned product being sold prepackaged but unlabled in the grocery section. these items must be labeled as directed by the nc food code. do not offer unlabeled foods for self service. -cdi items were removed from the sales floor. |
| 2014-06-11 |
1 |
..a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passin |
| 2014-06-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed meat saw to be left soiled. -cdi item was opened for cleaning.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph |
| 2014-06-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed items, such as kimchi to not be date marked as required. cdi c. elmore instructed that the items be date marked. facility staff repo |
| 2014-06-11 |
22 |
3-501.19 time as a public health control facility is using time as a public health control for rice cakes and cooked fish sushi. ensure that a written procedure for keeping these items for no more that 4 hours and then discarding them is maintained and |
| 2014-06-11 |
45 |
except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2014-06-11 |
38 |
2-303.11 prohibition-jewelry - c2-402.11 effectiveness-hair restraints - cobserved staff members to be working with food without proper hair restaints. obseved staff member to be working with food with ring on that has gemstone and cut-out. only simple |
| 2014-06-11 |
26 |
7-203.11 poisonous or toxic material containers-container prohibitions - p observed wd-40 improperly stored. -cdi item was placed with other chemicals. |
| 2014-02-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed items, such as kimchi to not be date marked as required. cdi c. elmore instructed that the items be date marked. facility staff repo |
| 2014-02-19 |
6 |
2-301.15 where to wash - pf2-301.14 when to wash - p observed staff members to fail to properly wash hands in the handsink when required. only wash hands in the handsink and wash hands whenever needed to prevent contamination. -cdi staff members were i |
| 2014-02-19 |
22 |
3-501.19 time as a public health control facility is using time as a public health control for rice cakes and cooked fish sushi. ensure that a written procedure for keeping these items for no more that 4 hours and then discarding them is maintained and |
| 2014-02-19 |
1 |
..a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passin |
| 2014-02-19 |
26 |
7-201.11 separation-storage - p observed various cleaning chemicals stored on the same shelf as food sauces in bottles. -cdi chemicals were moved. |
| 2014-02-19 |
54 |
6-305.11 designation-dressing areas and lockers - c observed personal coat set on slicer top. do not put personal items on the slicer. |
| 2014-02-19 |
37 |
3-307.11 miscellaneous sources of contamination - c observed staff member to wipe sweat from his face and then drop the paper towel onto a kitchen table surface. do not place any such items anywhere except into the trash. |
| 2014-02-19 |
45 |
except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2014-02-19 |
47 |
4-602.13 nonfood contact surfaces - c observed cooler door handles to be soiled. keep cooler door handles cleaned. |
| 2014-02-19 |
35 |
.3-602.11 food labels the facility sells cooked fish sushi and rice cakes in packages. if these are offered as customer self service items, they must be labeled as required by the new food code. they were found to be labeled as to the ingredients, but |
| 2013-10-17 |
1 |
..a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passin |
| 2013-10-17 |
4 |
2-401.11 eating, drinking, or using tobacco observed personal drinks set on the food prep tables. this is not the proper storage of personal drinks. -cdi drinks were moved. |
| 2013-10-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation observed a package of fish set into contact with a container of raw shell eggs. this is a cross-contamination hazard. -cdi the item was moved. |
| 2013-10-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding observed fish cake (60f) , crab cake (62f), and other items out of temperature at the prep coolers due to being set above the effective co |
| 2013-10-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingthe facility must date mark ready-to-eat or fully cooked items that are potentially hazardous foods (time/temperature control for safety foods) cut l |
| 2013-10-17 |
22 |
3-501.19 time as a public health control facility is using time as a public health control for rice cakes and cooked fish sushi. ensure that a written procedure for keeping these items for no more that 4 hours and then discaring them is maintained and i |
| 2013-10-17 |
26 |
observed soaking solution to be made with a mixture of chlorine bleach and other items, such as soap. do not mix chlorine chemcials or bleach with other chemicals as a hazardous mixture may result. |
| 2013-10-17 |
33 |
3-501.13 thawing observed fish in sealed plastic package thawing. do not thaw fish in plastic packages that are still sealed. they may remain sealed when they are frozen, but must be opened so that air can get into them while they are thawing. -cdi th |
| 2013-10-17 |
35 |
.3-602.11 food labels the facility sells cooked fish sushi and rice cakes in packages. if these are offered as customer self service items, they must be labeled as required by the new food code. the labeling handout was given. -cdi |
| 2013-10-17 |
37 |
3-307.11 miscellaneous sources of contamination observed staff member to be working with cooked rice by setting the container of the rice on the floor. do not work with food items on the floor. observed a container of food set on the floor of the walk- |
| 2013-10-17 |
45 |
except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-06-27 |
6 |
.observed staff member to wash their hands, then wipe their face with a paper towel, then take the paper towel back with them to the food table. observed a second employee to wash their hands at the 3 compartment sink. -cdi the staff members were correcte |
| 2013-06-27 |
21 |
.the facility must date mark ready-to-eat or fully cooked items that are potentially hazardous foods (time/temperature control for safety foods) -cdi by instruction -cdi by instruction.; corrected during inspection |
| 2013-06-27 |
1 |
.a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-06-27 |
26 |
.poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; p and (b) locating the |
| 2013-06-27 |
31 |
observed the facility staff to be cooling items in the prep coolers. the items were found to be above 45f. do not use the prep coolers for cooling items. items shall be at 45f or less to be in the prep coolers.; repeat, corrected during inspection |
| 2013-06-27 |
37 |
.observed freezer to have many items stored on the floor. observed a leak or discharge of some type that is impacting the packaged food items stored there. organiize the freezer so that item are not stored on the floor. stop the discharge from impacting t |
| 2013-06-27 |
38 |
.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 effectively keep their hair from contactin |
| 2013-06-27 |
45 |
except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-06-27 |
35 |
a) food packaged in a food establishment, shall be labeled as specified in law, including 21 cfr 101 - food labeling, and 9 cfr 317 labeling, marking devices, and containers. (b) label information shall include: (1) the common name of the food, or absent |
| 2013-02-07 |
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 arti |
| 2013-02-07 |
53 |
except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth |
| 2013-02-07 |
45 |
observed torn cooler gaskets in stand-up coolers. observed drainline under dishmachine to be secured with plastic wrap. do not use plastic wrap to make repairs. |
| 2013-02-07 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-02-07 |
38 |
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 effectively keep their hair from contacting |
| 2013-02-07 |
37 |
observed vegetables that were in a container to be set at the dishmachine pre-wash. do not place food at the dishmachine area. |
| 2013-02-07 |
36 |
a) except as specified in ?? (b); (c); and (e) and under ? (d) of this section; outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along floors; walls; and cei |
| 2013-02-07 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2013-02-07 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; p and(b) locating the po |
| 2013-02-07 |
21 |
this is the first inspection under the new nc food code. the facility must start date marking ready-to-eat items that are potentially hazardous foods (time/temperature control for safety foods)-cdi by instruction. |
| 2013-02-07 |
18 |
a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less as s |
| 2013-02-07 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |