| Violation Date |
Code |
Description |
| 2018-10-17 |
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 dust build-up on walls and ceiling.observed soile |
| 2018-10-17 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the the outside of equipment and in the bottom of the reach in freezers and coolers. |
| 2018-10-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dried food debris build-up on meat slicer.cdi by wash, rinse, and sanitize. |
| 2018-10-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored over raw washed vegetables and pork in upright cooler.cdi by rearranging storage order. |
| 2018-10-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.obserevd 1 employee beverage stored on food prep surface with exposed food.cdi stored below work surface. |
| 2018-10-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2018-06-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over ready-to-eat shrimp in upright cooler. observed raw shrimp stored over ready to eat beef in prep cooler. cdi by rearranging storage order of food items. |
| 2018-06-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs food items stored in flip-top prep cooler > 45f. observed containers overfilled with food. cdi by removing excess food from container and cooling in upright cooler.repeat vio |
| 2018-06-04 |
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. -pfobserved food items cooling in cooler with lid on. cdi by venting lid. |
| 2018-06-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved sanitizer being stored in spray bottle labeled as sanitizer. cdi sanitizer stored in spray bottle labeled sanitizer.7-203.11 poisonous or toxic material conta |
| 2018-06-04 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the the outside of equipment and in the bottom of the reach in freezers and coolers. |
| 2018-06-04 |
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 dust build-up on ceiling.observed mold build-up o |
| 2018-06-04 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfno test strips provided for qac sanitizer.cdi |
| 2018-03-27 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed 2 phone chargers stored in a box of ginger, personal food on a prep table and tooth picks stored beside dishes. cdi - i |
| 2018-03-27 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the the outside of equipment and in the bottom of the reach in freezers and coolers. |
| 2018-03-27 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. -observed split gaskets on the right door of the reach in freezer by the slicer and the left door of the reach in cooler. replace gaskets. |
| 2018-03-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - all employees were working with food without hair restraints. |
| 2018-03-27 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce, tofu, shrimp, pork and noodles above 45f. cdi - the noodles were discarded; other items were placed in the reach in and freezer to cool. see the temp |
| 2017-10-02 |
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 cabbage cooling in a bag that was tightly tied. cdi - bag was untied and |
| 2017-10-02 |
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 an employee place 2 spring rolls on a plate with bare hands. cdi - rolls were discarded and the employee |
| 2017-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed tomato and lettuce above 45f in the prep top on the cook line. cdi - items were placed in the reach in cooler to cool. |
| 2017-10-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed containers of salt, sugar and corn starch unlabled on the cook line. |
| 2017-10-02 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the 2 end doors of the 3 door reach in cooler. replace gaskets. |
| 2017-10-02 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on equipment throughout the facility. |
| 2017-10-02 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed an unshielded light in the reach in freezer by the can wash. |
| 2017-06-20 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed a book bag and bottle stored on the cooler at the bar.*note: fire department came out during inspection to investigate |
| 2017-06-20 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the handles of the reach in cooler and freezers, the bottom of the cooler and freezers and the gaskets of the |
| 2017-06-20 |
43 |
general comment 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed single service items stored on the floor in the dry storage room. |
| 2017-06-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed onions stored under the handsink; onions were exposed to splash. cdi - onions were moved. observed a box of lemons on the floor |
| 2017-06-20 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed flies present in the kitchen. remove flies and make sure to keep doors closed to prevent them from entering. follow up with pest management company. |
| 2017-06-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed cooked shrimp and beef hanging in a basket above the fryer shrimp was 84f and the beef was 100f. pic stated they steam them in the hot water for a second so they are not so c |
| 2017-06-20 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken wings stored on top of cooked beef in the reach in cooler. cdi - items were rearranged correctly. |
| 2017-03-22 |
4 |
repeat violation 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed 2 personal drinks stored with bowls above prep surfaces. cdi - both drinks were removed. |
| 2017-03-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw beef stored above peppers in the reach in cooler. cdi - beef was moved to a correct location.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equip |
| 2017-03-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed chicken cooling while covered with saran wrap in the prep unit. observed |
| 2017-03-22 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed duct tape on the faucet at the 3 comp sink. remove duct tape and repair faucet. |
| 2017-03-22 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on equipment throughout the facility. |
| 2017-03-22 |
34 |
general comment 4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. - observed no thermometer in the reach in cooler. |
| 2016-12-28 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed the handsinks in the restrooms only reaching 84f. adjust to maintain at least 100f. verification required 1/6/20166-301.12 provide paper towels or approved alternative for hand drying at ea |
| 2016-12-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink stored on a cutting board with carrots on it, another stored with clean bowls and another on a prep table. cdi - all drinks were removed. |
| 2016-12-28 |
7 |
repeat violation 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 an employee putting food on a plate with bare hands. observed employees touching lettuc |
| 2016-12-28 |
33 |
3-501.13 use approved thawing methods. - observed chicken and meatballs thawing in standing water. cdi - explained proper methods and items were taken to the cooler to thaw. |
| 2016-12-28 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a sanitizer bottle too strong and bleaching out the test strip. cdi - sanitizer was remade at the proper concentration.7-207.11 restriction and storage-medicines - p |
| 2016-12-28 |
37 |
general comment 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed a box of limes and a box of onions under the handsink in the kitchen; items are exposed to splash when washing |
| 2016-12-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed 3 employees engaging in food prep without hair restraints. |
| 2016-12-28 |
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 gaskets and in the reach in freezer. |
| 2016-09-06 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed pic was unable to properly name illnesses and symptoms on employee health policy or locate written policy when asked. |
| 2016-09-06 |
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 2 employees contact ready to eat bean sprouts with barehands. cdi- employees were stopped, instruction prov |
| 2016-09-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dishmachine sanitizer to be 0 ppm. it was found that sanitizer was empty. cdi- sanitizer was re-filled. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avo |
| 2016-09-06 |
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 many dry powders and spices without labels stating name, cdi- instruction provided to create labels for these items. |
| 2016-09-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service articles and bottled food stored on floor of dry storage room. remove from floor. |
| 2016-09-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bags of powders used for bubble tea stored under sink at bar. cdi- instruction provided to remove from this location. food may no |
| 2016-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed split door gaskets in upright coolers. repair. repeat. |
| 2016-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food and debris build up throughout kitchen including but not limited to reach in freezers, coolers, prep units, shelving and top of dishmachi |
| 2016-09-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink in kitchen to be very slow draining. repair. |
| 2016-09-06 |
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 heavy debris build up on flooring and walls thro |
| 2016-01-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 2 knives stored on rim of handwash sink. observed food debris in handwash sink. cdi by removing knives and cleaning out handwash sink. advised pic that sink sho |
| 2016-01-26 |
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 ready-to-eat food items in the freezer without date mark for date prepared.beef stew, bbq pork. frozen ready-to-eat food items shou |
| 2016-01-26 |
33 |
3-501.13 use approved thawing methods. observed several frozen meat items on prep sink without running water. repeat violation |
| 2016-01-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of raw chicken stored on the floor next to meat slicer. observed several open bags of dry food in dry storage area. |
| 2016-01-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee enter back door in kitchen and went to put on gloves without first washing hands. cdi by employee washing hands and then putting on gloves. |
| 2016-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed broken cooler door gaskets on upright coolers. |
| 2016-01-26 |
54 |
6-303.11 intensity-lighting - observed all lights out under hood over gas burning stoves. repair |
| 2016-01-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee plating food without hair restraint. |
| 2015-08-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed the ice machine to have minor black build up. cdi- thru instruction. |
| 2015-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and tomatoes above 45 f (see temp chart). items had been out of temperature control for about 1.5 hours. facility uses these items for garnish and will be adding them to |
| 2015-08-20 |
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 observed beef tripe, stuffed chicken, cooked chicken, and flank steak without datemarks. return visit (vr) required. 3-501.18 discard the fo |
| 2015-08-20 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed facility to be making their own yogurt. yogurt making is a specialized process and requires approval. cdi- pic stated they will discontinue practice until variance is obtained. yogurt on pr |
| 2015-08-20 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility making their own yogurt today. variance application and guidance will be sent to pic via email. return visit (vr) required. |
| 2015-08-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked shrimp, cooked pork, and noodles on counter below 135 f (see temp chart). facility will be adding the shrimp and pork to their tphc procedure. noodles had been out for r |
| 2015-08-20 |
45 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed split gasket on 3 door reach in cooler. repair. |
| 2015-08-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soda gun holster to be dirty. |
| 2015-08-20 |
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 floors around grill and walls to have heavy debris build up. clean. |
| 2015-08-20 |
33 |
3-501.13 use approved thawing methods. observed 2 prep sinks of chicken thawing without running water over them. cdi-chicken was placed under running water. repeat. |
| 2015-03-26 |
45 |
4-501.11 maintain equipment in good repair. stand up freezer and fridges in kitchen have broken handles, need replacing. |
| 2015-03-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. main cook had no hair restraint. employee corrected, put on chef's hat. |
| 2015-03-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed raw chicken thawing in 3 comp sink with dish soap and sanitizer in next compartment. need to remove dishes and chemicals and keep sinks clean and clear before using for f |
| 2015-03-26 |
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 tphc in use for spring roll |
| 2015-03-26 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed rice re-heating in rice warmer at 90 degrees 1.5 hrs since re-heating began, unlikely this warmer is going to heat rice to 165 in the next 30 minutes |
| 2015-03-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed worker using sanitizer bucket on meat slicer, and bucket of san on prep table, both buckets of sanitizer reading 0 ppm. cdi- sanitizer remade to proper strength, slicer re-sanitized. 4-60 |
| 2015-03-26 |
8 |
6-301.14 post a handwash sign at each handsink. kitchen handwash sink has no hadwash sign. |
| 2015-03-26 |
6 |
2-301.14 wash hands after activities that contaminate them.-p 2-301.14 wash hands before donning gloves and between gloves uses.-p observed instances of employees returning from outside walkway, changing gloves, and not washing hands. observed main chef |
| 2015-03-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several instances of employee drinks stored along with restaurant food, obs. employee drink stored on prep sink drain board next to cooling noodles, employee s |
| 2014-10-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed two employee drinks, one stored on the top shelf of the reach in cooler and another on the top shelf of the reach in freezer. cdi by moving to an approved locat |
| 2014-10-10 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfgoi sauce contains heat treated onions and should be properly date labeled and only held for 4 days at 42-45f or 7 days at 41f and below. cdi |
| 2014-10-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw beef stored with pre-cooked or ready to eat frozen items. cdi by moving to proper location. |
| 2014-10-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed plastic containers stacked wet. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean p |
| 2014-10-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.presence of fruit flies is present again in the bar area. facility is to contact the contracted pest control company for an additional treatment and tightly cover all food and beverages |
| 2014-09-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 unlabeled chemical spray bottles near the waitress station. |
| 2014-09-25 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved no hand soap at the kitchen handsink. cdi by providing soap. |
| 2014-09-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored on top of raw beef in tied bags inside the reach in cooler. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored on top of |
| 2014-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved metal strainers stored as clean with dried food debris. repeat observed build up inside the ice machine. cdi- metal strainers removed to be re-washed. |
| 2014-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced cooked beef and cut lettuce stored on top of other items on the flip top cooler above 45f. cdi by moving to stored inside the reach in cooler. repeat |
| 2014-09-25 |
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 cooked noodles cooling on the prep sink drainboard at 77f. cdi- item cooke |
| 2014-09-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of spices not labeled. |
| 2014-09-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed a presence of fruit flies in the kitchen. last pest control visit was 8/24/14. advised to clean possible harborage areas and contact pest control for treatment. vr- facility is |
| 2014-09-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed closed, in use containers of sauce and a bag of onions stored on the floor at arrival. |
| 2014-09-25 |
45 |
4-501.11 maintain equipment in good repair.replace the torn gaskets on the reach in coolers. observed one repaired with tape. |
| 2014-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up inside the reach in freezers. observed build up around the gaskets. observed grease build up on the hood filters. |
| 2014-09-25 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. organize the back patio area. observed boxes and other card board items stored there. |
| 2014-09-25 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the floors and walls at a frequency to prevent build up. floor drains, under the cook line equipment and walls behind the sinks need to be cleaned.**********the grade card may not be moved, blocked or |
| 2014-06-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pproperly segregate food products to prevent contamination. observed beef cooling in an ice bath and a strainer of cut produce stored in the 3 comp sink where dirty utensils we |
| 2014-06-19 |
8 |
6-301.12 hand drying provision - pfmaintain a hand drying provision at each handsink. observed the batteries to the bar handsink out of paper towels. cdi by taking the paper towels out to set near the handsink until the batteries can be replaced. |
| 2014-06-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pffacility has no date marking system in place. vr- correction required with in 10 days. |
| 2014-06-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain proper concentration of sanitizer. observed cl sanitizer in a spray bottle bleaching out the test strip. cdi by proper dil |
| 2014-06-19 |
7 |
3-301.11 preventing contamination from hands - p,pfgloves or utensils must be used when handling ready to eat foods. observed an employee use bare hand contact with washed bean sprouts. cdi by stopping and advising employee to use gloves. |
| 2014-06-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold foods at or below 45f. observed cooked beef stored on top of the prep cooler wells at 58f. observed shredded lettuce s |
| 2014-06-19 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfa disclosure is required for the lau raw meats listed on the menu. observed a reminder but no disclosure. vr- correction required within |
| 2014-06-19 |
22 |
3-501.19 tim. e as a public health control - p,pffollow the approved time as a public health control procedures. observed beans sprouts with a discard time of 3:00pm still stored for use at 3:30pm. cdi by discarding. |
| 2014-06-19 |
39 |
3-304.14 wiping cloths, use limitation - cstore all in use wiping cloths in sanitizer in between uses. |
| 2014-06-19 |
44 |
3-304.15 (b)-(d) gloves, use limitations - cproperly change gloves when required. observed an employee leave the kitchen and sit in the dining area drinking a personal drink and return to the kitchen with the same gloves on. cdi by re-directing to wash ha |
| 2014-06-19 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the coolers and shelving. |
| 2013-12-19 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed buildup and debris on floors throughout.6-501.114 maintaining premises, unnecessary items and litter - c observed items stored on the floor, chairs, tylenol pain medicine, green aloe gel also st |
| 2013-12-19 |
47 |
4-602.13 nonfood contact surfaces - c observed build up, grease or dust on sides of equipment, shelving, drain pipes, light switch plates, cooler and door handles, inside coolers and freezer. clean, clean, clean. |
| 2013-12-19 |
37 |
3-305.12 food storage, prohibited areas - c observed produce in a shopping cart outside the rear door of the kitchen. |
| 2013-12-19 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf disclosure is missing from two beef items and a shrimp item that are served rare or raw. need disclosure and reminder on to-go menu fo |
| 2013-12-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed no date marking being done. handout provided. |
| 2013-12-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed 3 mandolin slicers with food debris or build up on the blade. instructed pic to clean and sanitize the 3 comp sink after thawed chicken was removed. also |
| 2013-12-19 |
13 |
3-304.11 food contact with equipment and utensils - p observed chickenwings thawing under running water but in the 3 comp sink where dirty utensils were being stored on one side and clean utensils on the other side.. unwashed produce stored directly on |
| 2013-12-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed bar hand sink blocked by file cabinet. instructed pic to move filing cabinet. |
| 2013-12-19 |
6 |
2-301.14 when to wash - p observed glove changing without any hand washing during inspection. instructed pic to inform staff that hands must be washed whenever hands are soiled or gloves are changed. |
| 2013-08-01 |
8 |
5-205.11 using a handwashing sink-operation and maintenancemaintain all handsinks accessible. observed the front bar handsink partially blocked by a file cabinet. file cabinet moved. |
| 2013-08-01 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeespic must provide documentation or otherwise demonstrate knowledge of an employee health policy. pic was unable to locate documentation of the employe |
| 2013-08-01 |
6 |
2-301.14 when to washproperly wash hands before donning gloves. observed employees handling food change gloves without washing hands. cdi by education. |
| 2013-08-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationproperly store all meats according to final cook temperature. observed a single bag of frozen squid stored with on the same shelf with frozen raw chicken (moved to the correct loc |
| 2013-08-01 |
1 |
2-102.12 certified food protection managerperson in charge (pic) must be a certified food protection manager. pic has a certificate be was unable to provide certificate during visit. advised to maintain some type of documentation of certification on site |
| 2013-08-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsall food contact surfaces must be clean to the sight and touch. observed food debris left on plastic containers used for food storage. observed build up on the deflector |
| 2013-08-01 |
31 |
3-501.15 cooling methodsproperly cool items rapidly by placing into small batches, stirring frequently, or placing into an ice bath. observed soups and sauces cooling out in large batches in room temperature. facility lacks adequate refrigeration to cool |
| 2013-08-01 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensmenu should be written so that the asterisk is linked to a footnote at the bottom disclosing that this particular item is served raw, undercoo |
| 2013-08-01 |
33 |
3-501.13 thawingproperly thaw products under running water, in the cooler or as a part of the cooking process. observed curry sauce, and chicken thawing improperly (on the drainboard and in a bucket of standing water). |
| 2013-08-01 |
54 |
4-204.11 ventilation hood systems, drip preventionproperly clean the hood system. observed grease droplets on the underside of the filters. |
| 2013-08-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all ready to eat, potentially hazardous (tcs) items not used within 24 hours. observed bean sprouts used over 2 days not date label |
| 2013-03-18 |
1 |
pic(person-in-charge) must have passed an ansi approved food safety class. |
| 2013-03-18 |
2 |
pic must know when to restict/exclude employees and when to allow them back to work after they have been ill. all employees need to know the big 5 illnesses. handout given during inspection. |
| 2013-03-18 |
6 |
wash hands before donning new gloves. corrected by instruction. |
| 2013-03-18 |
7 |
no bare hand contact is allowed with ready-to-eat foods. observed employees handling noodles; onions; and boc choy with bare hands today.utilize tongs; deli wraps; or gloves. |
| 2013-03-18 |
13 |
store foods by final cook temperatures with ready-to-eat food above all raw animal foods. observed raw shrimp over sauces in the 2 door ri cooler today. observed raw ground pork stored ontop of whole pork shoulder today in the prep. sink. all rearranged |
| 2013-03-18 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed slicer with meat residue on the back of the blade-recommend to let spray soak on this slicer a few minutes to soften residue up before scrubbing it with soapy water. |
| 2013-03-18 |
22 |
veggies on the rolling cart have tilt procedures to be followed. no time was posted on any of the veggie bowls today. must follow procedures as written. time marker put on foods today. |
| 2013-03-18 |
23 |
no disclosure or reminder in place today for undercooked foods offered. menu is being revamped now and spoke with the pic about those requirements. asked that pic has new menu sent to our office for review before they go to print them. corrected by ins |
| 2013-03-18 |
31 |
cool cooked shrimp for spring rolls in a ri freezer or cooler rather than the overloaded make table. keep this container loosely covered so that it cools properly. more refrigeration is needed for cooling foods properly-a walk-in-cooler is recommended. |
| 2013-03-18 |
13 |
keep foods covered when in storage to protect them. observed multiple glasses of water pre-made for customers today; stored uncovered on the bar. covered during inspection. |
| 2013-03-18 |
35 |
label all foods that are not easily identifiable. label beef base; sauces; etc. |
| 2013-03-18 |
38 |
food service workers are only allowed a single wedding band on their hands/wrists. observed the chef with a bracelet on today. |
| 2013-03-18 |
39 |
store rags; when not in-use; in sanitizer. observed multiple rags on counters today and on food service workers persons'. |
| 2013-03-18 |
41 |
observed a knife stored between soiled equipment today. store this utensil on a clean; dry surface. |
| 2013-03-18 |
46 |
dishwasher needs to be delimed inside of it today. |
| 2013-03-18 |
47 |
clean shelving; outside of microwave; under the slicer(all had build-up today). clean walls; especially near handsink on the back wall. |
| 2013-03-18 |
54 |
designate an area for employee items that is below and seperate from all restaurant items and label it as the employee area. observed unapproved foods; chemicals; and employee clothing stored improperly today. this must be corrected by the next inspecti |
| 2013-03-18 |
33 |
thaw foods using approved methods. observed raw pork and raw ground pork thawing at room temp. today in the prep. sink. use one of the following methods to thaw: (a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or at 7 |
| 2012-12-28 |
33 |
thaw foods under continuously running water @ 70f. chicken thawing in standing water today. |
| 2012-12-28 |
31 |
use approved methods to cool foods such as in shallow portions; lossely covered; on ice; add ice; in metal pan; or quick chilled with ice paddles etc. large container of rice noodleswere tightly covered in a plastic container at room temp.-do not cool fo |
| 2012-12-28 |
26 |
label all chemicals-stainless steel cleaner and unknown substance not lableed today. cdi |
| 2012-12-28 |
26 |
do not store handy fuel canisters; especially open ones as seen today; next to containers of chicken base or cinnimon sticks. moved to chemical storage area today. |
| 2012-12-28 |
21 |
date mark phf's held >24hours and that are ready-to-eat with the make/open date or the use/discard date. ie. cooked pork; cooked chicken; open/cut lettuce etc. |
| 2012-12-28 |
13 |
store reaw animal foods by final-cook-temp. raw chicken was stored over raw beef and raw pork today in the 2 dr. ri cooler. chicken moved to below both of these items today. |
| 2012-12-28 |
14 |
clean food contact surfaces anytime contamination has occured-today the ice bucket had clear build-up on the inside bottom of it-sent to dish sink today. |
| 2012-12-28 |
6 |
use papertowel to turn off handwash spigot rather than bare hands; as observed today. cdi by instruction. |
| 2012-12-28 |
35 |
label all food containers that are not eaily identifiable-multiple sauces today. |
| 2012-12-28 |
20 |
keep cold phf's at less than or equal to 41f; or less than or equal to 45f. lettuce put on ice today. |
| 2012-12-28 |
37 |
rice cover has holes in it today-dry goods must be in a sealable container. open bread crumbs found today as well. |
| 2012-12-28 |
2 |
provide an employee health policy that staff and manager know-paperwork given to manager today. |
| 2012-12-28 |
38 |
only hand/wrist jewelery allowed is wedding band-no bracelets. cdi by instruction |
| 2012-12-28 |
39 |
store reags; when not in-use; in sanitizer. |
| 2012-12-28 |
41 |
store knives on a clean dry surface-stored between soiled equipment today. |
| 2012-12-28 |
42 |
clean utensils must be dried on a clean surface-drainboard was clearly soiled today with multiple dishes drying on it today. washed and sanitized today and dishes were rewashed. |
| 2012-12-28 |
46 |
if 3 comp. sink must be used for thawing or food prep.; the sink must be washed; rinsed; and sanitized before and after the food prep. or thawing. today chicken was thawing in middle compartment and bean sprouts were in left compartment-both of which wer |
| 2012-12-28 |
46 |
slicer must be effectively washed to remove all food debris-some meat left on it today. need to disasssem ble more frequently to clean the non-food contact portions as well. |
| 2012-12-28 |
47 |
clean salamander; inside fryers; and in between ovens. |
| 2012-12-28 |
53 |
clean floor under ovens. |
| 2012-12-28 |
54 |
have a designated area for employee items that will not contaminate any food; equipment; utensils; linens; or single use articles. sunglasses and cell phone found next to dishes today. |
| 2012-12-28 |
38 |
fingernails must stay manicured. if wearing fake fingernails or painted nails then the food service worker must wear gloves at all times. cdi by instruction. |
| 2012-12-28 |
1 |
pic(person-in-charge) must have passed an approved food safety exam. |