| Violation Date |
Code |
Description |
| 2018-10-10 |
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 cleaning needed to the vents and ceiling around |
| 2018-10-10 |
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 the handle to the ice scoop stored in the ice machine and a plastic c |
| 2018-10-10 |
33 |
3-501.13 use approved thawing methods. observed pork thawing in a large container of water. cdi-the pork was placed into the walk in cooler to finish thawing.*approved thawing methods are: in the walk in cooler, under running cold water (70f or below) |
| 2018-10-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw pork in the tall reach in cooler. cdi-the chicken was moved to the bottom shelf. repeat. |
| 2018-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in the walk in cooler. the restaurant will be closed the week of july 4th and is planning on having the shelves replaced then. repeat. |
| 2018-06-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food product being stored on the ground in the walk in cooler. cdi-the boxes were placed onto the shelves. observed a |
| 2018-06-26 |
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 lettuce in the reach in cooler cooling down in a large bag. cdi-the let |
| 2018-06-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above cooked noodles in the walk in cooler. cdi-the chicken was moved to the bottom shelf.3-302.11(a) separate the different types of raw animal foods. -p obs |
| 2018-06-26 |
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 several employees touching their hats and hair without washing |
| 2018-02-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p tub of raw chicken stored over soup in walk in cooler. cdi - chicken relocated to low shelf. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p |
| 2018-02-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink build up around chute inside ice machine. cdi - cleaned during the inspection. |
| 2018-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce stocked above top of pan in flip top and holding above 45f. cdi - out of temp portion relocated to walk in cooler for rapid cool down. reminded facility of change to 41f coming n |
| 2018-02-27 |
37 |
3-304.13 food shall not be stored in contact with linens or napkins. cloth napkin coving egg rolls in walk in cooler. cdi - napkin removed. |
| 2018-02-27 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust in walk in cooler. improvement from last inspection; facility has replaced al damaged door gaskets. |
| 2017-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from prep cooler door gaskets. |
| 2017-10-18 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust in walk in cooler. replace split gaskets on walk in cooler door and walk in freezer door. |
| 2017-10-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf sliced pork placed in flip top cooler to cool. cdi - pork relocated to reach in fre |
| 2017-10-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine testing at 10ppm chlorine. cdi - concentrate bottle switched out and machine now testing at 100ppm. |
| 2017-10-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shrimp stored above cut onions and washed beans sprouts in reach in cooler. cdi - cooler rearranged with raw meat below produce items. |
| 2017-10-18 |
8 |
6-301.14 post a handwash sign at each handsink. no hand washing sign at handsink by ice machine. cdi - handout hand washing sing left with pic to post. |
| 2017-06-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken stored on top of box of tofu in walk in cooler. cdi - rearranged with raw chicken on bottom shelf. |
| 2017-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tcs items in reach in cooler holding above 45f; ambient air temp at 48f. cdi - kitchen staff clean coil on compresses and ambient air temped and 44f and still dropping; food temps return |
| 2017-06-30 |
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 lettuce cut and placed in flip top cooler to cool. cdi - relocated to walk in cool |
| 2017-06-30 |
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. wet wiping cloths stored on cutting board of flip top prep cooler. |
| 2017-06-30 |
45 |
4-501.11 maintain equipment in good repair. remove cardboard lining shelves in walk in cooler. replace rusty shelves. |
| 2017-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dust from fan guards in walk in cooler. |
| 2017-02-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves. |
| 2017-02-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxes of produce stored on floor in walk in cooler. relocated these to shelves. |
| 2017-02-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer available. vr - will return within 10 days. |
| 2017-02-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. pink build up in ice machine. cdi - cleaned during the inspection. 4-501.114 maintain sanitizer at correct concentrations. -p dish machine testing at 0p |
| 2017-02-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken over raw pork in reach in cooler. cdi - rearranged with raw chicken on bottom. |
| 2016-08-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on shelf above prep table. cdi by moving to below work surface. |
| 2016-08-16 |
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 chopping lettuce and contacting with bare hands. cdi by discard and employee directed to wash hand |
| 2016-08-16 |
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 employees washing hands and not using papertowels to turn off faucet handles. cdi by inst |
| 2016-08-16 |
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 dust build-up on ceilings, vent covers, walls. |
| 2016-08-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live cricket on the floor in mens restroom. |
| 2016-03-01 |
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 paddle stored in standing water 78f. |
| 2016-03-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabled spray bottle of cleaner. cdi labeled spray bottle.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer |
| 2016-03-01 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed spring rolls in upright cooler without date mark. observed soup in walk-in cooler without date mark. vr required within 10 days. |
| 2016-03-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over shredded lettuce in upright cooler. observed raw ground pork stored over carrots and onions in walk-in cooler. cdi by rearranging order of food items. |
| 2016-03-01 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water in restrooms only reaching 89.6f. vr required within 10 days. |
| 2015-10-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over bean sprouts and shredded lettuce. cdi by rearranging order. |
| 2015-10-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored above work surfaces. cdi by removing beverage. |
| 2015-10-20 |
9 |
3-201.11 use food from approved sources only.-p observed unlabeled mushrooms in upright cooler and outside walk-in cooler. cdi - pic provided packaging for product prior to departure. |
| 2015-10-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf obserevd container of spring rolls stored in upright cooler without date mark. observed open carton of whole milk stored without date mark. |
| 2015-10-20 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. obserevd heavy dust build-up on walls above upright coole |
| 2015-10-20 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed can wash faucet not protected by proper backflow prevention device. vr visit required within 10 days. |
| 2015-10-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep table. |
| 2015-10-20 |
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 heavy dust build-up inside hvac system intake vent next to drink cooler in front service area. |
| 2015-04-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c:clean ceilings and walls where needed.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace or repair rusting shelving inside cooler units. increase lighting in walk in |
| 2015-04-07 |
41 |
3-304.12 in-use utensils, between-use storage - c: discontinue storing scoops used for rice in standing water. store scoops clean and dry or in product. |
| 2015-04-07 |
26 |
7-201.11 separation-storage - p: discontinue hanging cleaners on shelving used for reusable plates and to go utensils. cdi-removed chemicals |
| 2015-04-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: salad mix in covered salad bowls inside reach in cooler 49f, sliced pork in smal prep unit 51f, lettuce for salads in front salad prep |
| 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 bean sprouts 56f. cdi-placed in cooler. rice noodles 60f. cdi placed in cooler |
| 2014-10-15 |
31 |
3-501.15 cooling methods - pf: observed rice noodles being cooled on counter. must cool items in cooler(properly vented), freezer, or in an ice bath in shallow containers. |
| 2014-10-15 |
6 |
2-301.14 when to wash - p: observed employee go outside and come back inside without washing hands. must wash hands when goining outside before re-entering kitchen and handling food. |
| 2014-10-15 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c: remove unused equipment and items from premises. creates environment for harborage of rodents. |
| 2014-10-15 |
42 |
4-901.11 equipment and utensils, air-drying required - c: must allow slider that is cleaned in place to air dry. do not use paper towels to dry slicer. cdi-educated and re-sanitized slicer properly. |
| 2014-03-05 |
54 |
6-305.11 maintain all employee items in separate designated area to prevent possible contamination. observed wooden utensils and small cutting board on shelf near dish machine and employee food items in walk in cooler. |
| 2014-03-05 |
26 |
7-201.11 store all chemicals in a manner to prevent contamination of food, utensils, single service items etc. observed multiple different chemicals stored on shelf over food processor and juicer in exterior storage room. cdi by relocating chemicals to |
| 2014-03-05 |
20 |
3-501.16 (a)(2) and (b) maintain all cold foods 45f and below. observed sliced pork, crab meat and cut lettuce in top of prep units 49-51f. temperature violation most likely due to overstocking of product. cdi by instruction; extra product removed fro |
| 2014-03-05 |
13 |
3-302.11 store all food in a manner to prevent cross contamination; raw foods must be stored below any cooked or ready to eat foods. observed raw shrimp and raw beef in 2 door reach in cooler stored over shredded lettuce and bean sprouts. observed raw |
| 2014-03-05 |
2 |
2-201.11 (a), (b), (c), & (e) must have an employee health policy in place to address reportable symptoms and illnesses. pic does not have knowledge of any reportable symptoms or illnesses. cdi by instruction; hand out given in vietnamese. |
| 2014-03-05 |
1 |
2-102.12 must have a certified food protection manager on duty at all times of operation. observed pic not certified. |
| 2013-10-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore all food in a manner to prevent cross contamination; raw foods must be stored below ready to eat foods. observed raw shrimp stored over shredded lettuce in 2 door reach |
| 2013-10-10 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - pmust have employee health policy in place to address reportable symptoms and illnesses. pic had no knowledge of policy. cdi by instruction; han |
| 2013-10-10 |
1 |
2-102.12 certified food protection manager - cmust have a certified food protection manager on duty at all times of operation. observed pic not certified. cdi by instruction. must have in place by 1/1/2014 to avoid 2 pt. deduction. |
| 2013-10-10 |
4 |
2-401.11 eating, drinking, or using tobacco - cstore employee beverages covered and below food and food contact surfaces to prevent accidental contamination. observed uncovered drinks on prep surfaces. cdi by discarding. |
| 2013-10-10 |
6 |
2-301.14 when to wash - phave all employees properly wash their hands as often as necessary to remove contamination and before putting on gloves to work with food. observed employees putting on gloves to handle lettuce; unsure if employees washed hands p |
| 2013-10-10 |
26 |
7-201.11 separation-storage - pstore all chemicals in a manner to prevent contamination of food, equipment, utensils etc. observed spray bottles of glass cleaner stored on shelf with lemon juicer in server area and many different bottles of chemicals sto |
| 2013-10-10 |
47 |
4-602.13 nonfood contact surfaces - cproperly clean shelves in walk in cooler. observed with mold growth. |
| 2013-10-10 |
39 |
3-304.14 wiping cloths, use limitation - conce wet or dirty all cleaning towels must be stored in sanitizer in between use. observed |
| 2013-10-10 |
41 |
3-304.12 in-use utensils, between-use storage - cin use utensils may be stored in running water, hot water maintained above 135f or on a clean surface. observed rice scoop stored in 80f water. cdi by emptying container. |
| 2013-10-10 |
45 |
maintain all equipment in good repair. observed aluminum foil, cardboard and linens lining shelving throughout; remove and keep clean. replace rusted shelving in refrigeration and under prep table. observed bamboo baskets and rubber bands on tongs in u |
| 2013-10-10 |
53 |
properly seal holes in wall around 3 compartment sink. |
| 2013-10-10 |
31 |
3-501.15 cooling methods - pfrapidly cool all potentially hazardous foods using shallow containers, ice baths and leav vented. observed stack of plated noodles wrapped tightly with plastic in bucket in walk in cooler 75f. cdi by taking out of bucket and |
| 2013-02-08 |
2 |
all facilities must follow and implement an employee health policy. observed no employee health policy in place. cdi-gave instruction and copy of vietnamese employee health policy. |
| 2013-02-08 |
52 |
drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. observed drain plug missing from dumpster. |
| 2013-02-08 |
45 |
maintain equipment used in restaurant in state of good repair; smooth easily cleanable; non aborbsorbent; and nsf/ansi certified. observed damaged fryer basket in use. observed foil lining shelves throughout kitchen(removed). observed cracked lids for pla |
| 2013-02-08 |
39 |
in between uses; store wet wiping cloths in chemical sanitizer. observed wet wiping cloths stored on counter. |
| 2013-02-08 |
37 |
food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) above the floor. observed open dry good products stored in |
| 2013-02-08 |
31 |
follow proper methods for cooling of phf tcs foods. observed rice noodles in process of cooling in tall stock pot with lid on. product at 53f. cdi-advised to store in smaller portions and leave uncovered/vented until product reaches 45f/below. |
| 2013-02-08 |
26 |
chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940 observed bleach sanitizer in spray bottle to be well above 200ppm. (provide at 50-100ppm for bleach) cdi-correct |
| 2013-02-08 |
8 |
(a) a handwashing sink shall be equipped to provide water at a temperature of at least 38c(100f) through a mixing valve or combination faucet. pf observed water at restroom handsinks only reaching 88f. cdi-by instruction to correct..advised. |
| 2013-02-08 |
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 |