| Violation Date |
Code |
Description |
| 2018-12-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.6-403.11 designated areas-employee accommodations for eating / drinking/smoking.observed employee container of food stored on shelf in back small r |
| 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 cleaning needed in several areas of facility. outside of ice machine has dust/build up. interior of small reach in freezer has food debris/residu |
| 2018-12-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of single use forks on the floor by cash register area. a box of single service lids was on the floor by the water heat |
| 2018-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths on counters during inspection. be sure wet cloths are stored in sanitizer at the correct concentration between uses. |
| 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 two large, covered containers of cooked chicken cooling in the walk in co |
| 2018-12-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 sanitizer buckets that no longer had a legible label. be sure to re-label containers when they can no longer be read. cdi- buckets properly labeled. |
| 2018-12-12 |
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 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 inc |
| 2018-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sprouts, spinach, kale, 1 sushi roll, egg rolls, and chicken wontons all holding above 45f. see temperature chart. sprouts were double panned then placed in prep cooler. the |
| 2018-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of rice sitting on top of other pans in the steam well. rice was 108f. ensure all tcs foods in hot holding remain at 135f or above. keep pans of tcs foods in steam |
| 2018-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils stored as clean with food debris/residue. observed food debris/residue in the plastic container used to hold plastic bags that are |
| 2018-12-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in the handsink by grill area. handsinks cannot be used as a dump sink or for anything other than handwashing. cdi (corrected during inspection)- discuss |
| 2018-02-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed 4 employee beverage on food preparation surfaces while food preparation was occurring. cdi all drinks disposed of. |
| 2018-02-16 |
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 going between dirty to clean without washing han |
| 2018-02-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as red peppers, avacados and tomatoes being stored over ready to eat (carrots, lettuce, spinach etc). cdi pic rearranged storage order during inspection. |
| 2018-02-16 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed food employee pulling chicken off less than 165 degrees. cdi chicken was refired and hit above 165 degrees. |
| 2018-02-16 |
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 on the floor in the walk in coolers. make sure to store at least 6 inches off the floor at all times. |
| 2018-02-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed food establishment placing lettuce and spinach in reach in units or open a |
| 2018-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out equipment/utensils so sanitizer can work effectively. repeat |
| 2018-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed damage gasket on reach in unit (below make table) and pull out drawer. make sure to keep in good repair. |
| 2018-02-16 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing including basins, drainboards, spray arms should be cleaned prior to use, every 24 hours or as often as accumulation occurs. observed spray arm nozzles with significant build-up. |
| 2018-02-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep closed at all times.*shared facility, will contact other establishments.* |
| 2017-12-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork (tubes) being stored over cooked ground chicken. cdi storage order rearranged. |
| 2017-12-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cleaned equipment/utensils stored with sticker residue and minor food debris. cdi items were returned to ware washing.*observed shrimp labeled 11/29 o |
| 2017-12-13 |
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 shrimp date marked for 11/29. cdi product was discarded. please see #14 for more comments. |
| 2017-12-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed significant wet stacking. make sure equipment/utensils can air dry so sanitizer will work effectively. repeat |
| 2017-12-13 |
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 two containers of ground chicken cooling in walk in cooler tightly covered |
| 2017-12-13 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c parts of ware washing such as baseboards, basin, spray arms etcshall be cleaned as often as needed, every 24 hours or as often as accumulation occurs. observed build up inside of warewashing. make su |
| 2017-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris in reach in units on shelving, gaskes etc. make sure to increase cleaning frequency. |
| 2017-12-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep doors closed at all times.*shared facility, will follow up with other food establishments within next visit.* |
| 2017-08-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages being stored above single service, food ingredients and equipment. cdi all drinks were moved to appropriate location. repeat. |
| 2017-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in the open air unit cold holding above 45 degrees. cdi items placed on time for today; maintenance order will be placed and will use ice bags to ensure food is being kept |
| 2017-08-25 |
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 food such as noodles and lettuce being placed in reach in units to cool do |
| 2017-08-25 |
38 |
. 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee performing food preparation wearing a ring with a stone/diamond in it. make sure food employees remove all jewelry w |
| 2017-08-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on food preparation areas. make sure to store wiping cloths in sanitizer solution once wet to avoid contamination. |
| 2017-08-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottles of cleaner and degreaser not labeled. make sure to label with the common name. cdi pic will have bottles labeled. |
| 2017-08-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so equipment/utensils can dry and sanitizer work effectively. |
| 2017-08-25 |
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 handles laying on top of the food in the open space coolers. make sure h |
| 2017-08-25 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c parts of ware washing such as baseboards, basin, spray arms etc shall be cleaned as often as needed, every 24 hours or as often as accumulation occurs. observed build up inside of ware washing. make |
| 2017-08-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors open a |
| 2017-06-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee drink sitting next to multi-use plates and above other plates. cdi drink discarded. |
| 2017-06-21 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee cracking raw eggs and continue with food preparation. cdi food employee directed to wash hands. repeat*spoke to pic regarding using mitts/cracking eggs ahead of time in |
| 2017-06-21 |
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 handles of scoops laying down on the food. cdi handles moved off of top |
| 2017-06-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of rice on top of soups hot holding below 135 degrees. cdi rice was reheated to above 165. |
| 2017-06-21 |
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 floor on preparation cracking; making floor hard to clean and not smoothable. |
| 2017-06-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee bag being stored directly next to/partially laying on top of single service items in reach in cubby under line. cdi bag moved. |
| 2017-06-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to waste receptacle. make sure to keep doors closed.*shared facility, will follow up with other establishments.* |
| 2017-03-09 |
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 pei wei sauce tightly covered cooling in walk in cooler. cdi pic removed l |
| 2017-03-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed food debris on a few plates and can opener. cdi items returned to warewashing. repeat some improvement since last inspection. |
| 2017-03-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf potentially hazardous foods prepared and held in a food establishment for more than 24 hors shall be marked to indicated the date of discard or |
| 2017-03-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed electronic board not working for menu on 3rd screen so reminder is not visible on menu board when enterin |
| 2017-03-09 |
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 touching hat and not changing gloves/washing han |
| 2017-03-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer solution bucket of quat ammonium on floor. make sure to store sanitizer buckets off the floor. |
| 2017-03-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed orange cleaner bottle without a label. cdi pic will make a label for toxic substance. |
| 2017-03-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups stacked up past the cup dispenser line and not protected by original plastic wrapping. cdi pic removed overstacked cups. repeat. |
| 2017-03-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and build-up on cooler doors, gaskets, inside dish machine tops near spray arms, and back of ice machine walls. make sure to increase cl |
| 2017-03-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open to trash receptacle and grease trap. make sure to keep doors closed. *shared facilty for dumpster and recycling, will contact other |
| 2017-03-09 |
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 cracking of floor on preparation causing floor to not be smooth and easily cle |
| 2017-03-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure all equipment and utensils are able to adequately dry. cdi items separated for air drying. repeat |
| 2016-12-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken over rte sauce and mushrooms in walk in.3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken over raw beef in walk in. cdi - raw chicke |
| 2016-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic lids with food debris present and grease buildup on pans. cdi - dishes pulled and rewashed. -1.5- |
| 2016-12-29 |
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 squeeze bottles, spice containers and shakers at the cook line. label these with the common name of the food. -0 |
| 2016-12-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two food employees wearing a bracelet and watch. cdi - arm jewelry removed. -.5- repeat |
| 2016-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed prep unit with wet wiping cloths stored in the bottom. keep in sanitizer between uses. pic states facility just repaired frozen condenser in the unit yesterday. -0- |
| 2016-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plates at the shelf between the cook line and serving line. cdi - plates separated for air drying.4-903.11 store cleaned equipment, utensils, linens and package |
| 2016-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed cracked and burned plates at the serving line. remove these from service. -0- |
| 2016-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup inside the dish machine and in the basins of the 3-comp sink used for lettuce prep. clean these. -0- |
| 2016-12-29 |
49 |
5-304.12 using a pump and hoses, backflow prevention - c use of a hose shall not expose water source to backflow. observed connected and engaged spring loaded water hose at the can wash hose bib with backflow preventer in place. when not in use, turn off |
| 2016-12-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open lids and doors on the cardboard container and dumpster, respectively. -0- |
| 2016-12-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone charging over prep surface and employee jacket and cell phone stored over exposed napkins. keep employee items in des |
| 2016-12-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lip area exposed on ordering line cups that are overstacked. pic stated line of cups will be decreased to the level of the counter for protection. 4-903. |
| 2016-08-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw breaded shrimp over egg rolls in walk in and raw tuna poke stored on top of sauce in reach in unit. cdi items relocated. 3-304.15(a) discard gloves after a task is complete o |
| 2016-08-11 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. observed employee drink from personal cup and continue food prep without handwashing. cdi hands washed. |
| 2016-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed dumpling, spinach that was overstacked, shrimp, egg rolls, spring rolls, asian slaw and crab ragoon holding above 45f. facility stated unit goes into defrost mode during lunch |
| 2016-08-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee working with food while wearing a watch. |
| 2016-08-11 |
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 sushi rolls that were tightly wrapped while cooling and edamame placed in |
| 2016-08-11 |
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 facility using sushi rice |
| 2016-06-01 |
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 3 compartment sink, walls by dish area, racks fo |
| 2016-06-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of dishes and employees hand drying wet dishes. repeat. |
| 2016-06-01 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in reach in unit at front area. |
| 2016-06-01 |
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 breaded shrimp, tofu, and pork not dated and rice noodles were dated with day item prepared and |
| 2016-06-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed multiple bowls, plates, metal containers, measuring cups, cutting boards, and lettuce choppet that was soiled with debris. cdi items moved for cleani |
| 2016-06-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee cheerios and personal drink stored on prep counter and in reach in near food for the facility. |
| 2016-03-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers, metal pans, and grater that were soiled with food debris. cdi items moved for cleaning. |
| 2016-03-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed edamame, honey crispy chicken, bean sprouts, and tomatoes above 45f in prep units. cdi items discarded. |
| 2016-03-11 |
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 facility using sushi rice |
| 2016-03-11 |
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 facility with full container of lettuce that was tightly packed and cover |
| 2016-03-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw eggs over cooked pork in walk in. cdi items relocated.3-302.11(a) separate the different types of raw animal foods. -p. observed facility use flour for raw chicken and raw shr |
| 2016-03-11 |
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 sanitizer buckets with food debris. |
| 2016-03-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes that were wet stacked. |
| 2016-03-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed ants crawling on utensils by dish area and inside containers. facility stated eco lab will return today to treat area. suggest facility clean down dish area to prevent ant iss |
| 2015-11-25 |
45 |
4-501.11 maintain equipment in good repair. replace torn gaskets on refrigerated drawer on prep unit and door on freezer in rear kitchen area. |
| 2015-11-25 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor on front cooking line. |
| 2015-11-25 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed cook emptying trash and then went back to cooking and preparing crunch topping without washing hands. cdi corrected by instruction. |
| 2015-09-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on pans stored as clean . cdi pic removed pans to dishwash area to be recleaned. repeat violation full credit. |
| 2015-09-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw beef, spinach, shrimp ,and sushi aboved 45 degrees see temperature chart above . cdi all discarded except sushi less than 4 hours old taken to cool in walk in at 50 degree |
| 2015-09-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. |
| 2015-09-10 |
33 |
•3-501.13 use approved thawing methods. observed frozen pork being thawed under running water measuring 83 degrees . cdi process just started removed from water and taken to walk in to thaw. -0 points- |
| 2015-09-10 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed drain leaking at three compartment sink. -0 points- |
| 2015-09-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on front line need to be resurfaced or replaced. -0 points- |
| 2015-06-29 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -0-points . observed debris in dumpster area that needs to be placed in dumpster or removed from dumpster area. |
| 2015-06-29 |
45 |
'4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of replacement or resurfacing. in kitchen . |
| 2015-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. |
| 2015-06-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed rice paddles stored in wet well without running water at 70 degrees fah |
| 2015-06-29 |
14 |
| 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans with food debris stacked in clean dish area. cdi pic removed and put back in dish washing area to be recleaned.4-501.114 maintain sanitizer at |
| 2015-02-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-501.114 maintain sanitizer at correct concentrations. -p observed one bucket of sanitizer at 100ppm quat. cdi - bucket dumped and refilled at correct strengt |
| 2015-02-10 |
22 |
general comment3-501.19 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 sushi rice with disca |
| 2015-02-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. cooked chicken and chicken won tons held above 45f in flip top at cook line. cdi - ice bags placed on items to lower temperature. |
| 2015-02-10 |
45 |
general comment4-501.11 maintain equipment in good repair. shelves rusty in low prep cooler in kitchen. repeaint or replace. |
| 2015-02-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. food pans wet stacked on drying rack. seperate and allow to air dry. |
| 2014-10-09 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. slight build up on gasket of reach in feezer and on outside od ice chute of ice dispenser. cdi - both wiped clean during the inspection. |
| 2014-10-09 |
42 |
general comment4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked. cdi - seperated to allow air drying. |
| 2014-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf plates and food contianers soiled with food debris and stored as clean. cdi - soiled items sent to dish. vr - will return within 10 days to verify correction. |
| 2014-10-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. this becam a 2 point deduction january 1 2014. |
| 2014-06-03 |
2 |
2-103.11 (m) person in charge-duties - pf. pic shall inform employees about major illnesses and symptoms they should report if infected. observed no employee health policy in place. verification required. |
| 2014-06-03 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employees shall drink where food, food contact surfaces and utensils will not be contaminated. observed employee drinks stored above prep line and near utensils. |
| 2014-06-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. handsinks shall be easily accessible to all employees for handwashing. observed bucket stored in hand sink. cdi item moved.6-301.11 handwashing cleanser, availability - pf. hand soap shall |
| 2014-06-03 |
13 |
3-304.15 (a) gloves, use limitation - p. gloves shall be used for only one task and changed when damaged or soiled. observed employee use gloves to handle clean and soiled utensils. cdi hands washed gloves changed. |
| 2014-06-03 |
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 facility with plates, metal, and plastic containers soiled with debris. cdi items moved to dish |
| 2014-06-03 |
26 |
7-201.11 separation-storage - p. chemicals shall be stored where they will not contaminate food or food contact surfaces. observed store sanitizer bucket on prep table. cdi item relocated. |
| 2014-06-03 |
1 |
2-102.12 certified food protection manager - c. pic with certification from an ansi accredited program shall be available during hours of operation. observed pic with no certification. |
| 2014-06-03 |
35 |
3-602.11 food labels - pf. individually packaged food available for grab and go shall be labeled with common name, list of ingredients, net weight, list of allergens, and location food is packaged or manufactered. observed cookies at front without labels |
| 2014-06-03 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in a chemical sanitizer in between uses, and chemical sanitizers shall be stored up off the floor. observed wet cloths on prep surfaces in kitchen, and chemical buckets on floor |
| 2014-06-03 |
40 |
3-302.15 washing fruits and vegetables - c. fruits and vegetables shall be washed before they are cut or combined with other ingredients for consumption. observed facility not washing produce before use. |
| 2014-06-03 |
42 |
4-901.11 equipment and utensils, air-drying required - c. utensils shall be fully fried before stacking. observed wet stacking of utensils on drying rack. |
| 2014-06-03 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in small portions, in shallow containers and left uncovered to facilitate cooling. observed chicken breast cooling in large metal container. cdi chicken separated into two containers and more ice added. |
| 2013-11-19 |
41 |
ensure in use utensils are stored properly. observed scoop for rice stored in water less than 135f. |
| 2013-11-19 |
14 |
ensuer all food contact surfaces remain clean to sight and touch. observed food debris on plastic and metal containers, some lime buildup on plastic containers, cdi by rewashing. |
| 2013-11-19 |
6 |
ensure hands are washed properly as often as required by the rules. observed one employee changing gloves without washing hands, cdi. |
| 2013-07-01 |
6 |
2-301.12 ensure that employees are using correct procedure for washing hands. hands must be washed using soap and warm water for at least 20 seconds, rinsed, dried with a paper towel. observed multiple employees washing hands less than 20 seconds, not u |
| 2013-07-01 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed bean sprouts 53f, chicken 48-49f, dumplings 50f all in tops of prep ccoolers, cdi by cooling. ensure products are not overfilled, coolers a |
| 2013-07-01 |
13 |
3-304.15 ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed employees passing through doors, leaving work station, change from food prep to cleaning wi |
| 2013-07-01 |
31 |
ensure proper methods are used for cooling tcs foods. observed egg rolls cooling inside drawer of prep cooler. use walk-in cooler, rapid chilling equipment for foods until they reach 45f or below, cdi by moving. |
| 2013-03-05 |
42 |
ensure all utensils are properly air dried. observed wet stacked plastic and metal pans. |
| 2013-03-05 |
41 |
ensure in use utensils are stored properly between uses. observed rice scoop stored in dipper well with cold water; dipper well not removing rice particles from scoop. leave scoop in product or in a clean; dry location and wash; rinse; and sanitizer eve |
| 2013-03-05 |
20 |
continue to monitor temperature of prep coolers to ensure that all foods remain 45f or below. observed noodles 47f; lettuce 47f in prep coolers; cdi by cooling. |
| 2013-03-05 |
14 |
ensure that food contact surfaces are maintained clean to sight and touch. observed multiple metal and plastic pans with heavy food debris; grease buildup; cdi by cleaning. |
| 2013-03-05 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee leave work station through door and return without changing gloves; cdi by instruc |
| 2012-11-14 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee putting gloves on without washing hands; cdi by instruction. |
| 2012-11-14 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking on some egg roll mix; cdi by instruction. |
| 2012-11-14 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed egg roll 53f; chicken 57f; lettuce 50f was in prep cooler; air temp of cooler was 50f; cooler will be adjusted and items were pulled to cool |
| 2012-11-14 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee handling raw chicken and then vegetables; raw eggs and then clean utensils without |
| 2012-11-14 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |