| Violation Date |
Code |
Description |
| 2018-10-24 |
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 outside and inside of equipment. cleaning is also needed on the shelves in the walk in cooler and reach in |
| 2018-10-24 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the right door of the reach in freezer. replace gasket.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, |
| 2018-10-24 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet wiping cloth stored on a prep table. cdi - cloth was removed.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer con |
| 2018-10-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed 2 bottles of unknown cleaners unlabeled. cdi - pic was unsure of what they were so the items were discarded.observed a bottle of oven cleaner labeled as bl |
| 2018-10-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed a bottle of bleach sanitizer at 0 ppm. cdi - bottle was remade at 50 ppm.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and |
| 2018-10-24 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - observed an employee touch raw ducks, then touch the handle to the smoker and a utensil. cdi - explained the violation. employee washed hands and the surfaces he touched were sanitized.2-30 |
| 2018-06-21 |
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 touch ready to eat food with bare hands. cdi - employee was instructed to discard the food. |
| 2018-06-21 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf - observed no soap at the hand sink by the smokers. cdi - soap was provided.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed wiping cloths stored o |
| 2018-06-21 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs above dessert in a reach in cooler.observed raw shell eggs above cooked sausage in another reach in cooler. cdi - items were rearranged correctly. |
| 2018-06-21 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - p - observed an employee touch ready to eat food with bare hands (see violation #7); the employee was instructed to discard the food. the employee hid the food on a shelf un |
| 2018-06-21 |
21 |
repeat violation 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed cooked pork, pork stomach and hard boiled eggs without dates in the reach in and walk in cooler. pic stated the |
| 2018-06-21 |
33 |
3-501.13 use approved thawing methods. - observed ducks thawing in standing water in the prep sink. cdi - cold running water was added. |
| 2018-06-21 |
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, reach in cooler shelves and walk in cooler shelves. |
| 2018-06-21 |
49 |
repeat violation 5-205.15 maintain a plumbing system in good repair. - observed a steady leak at the 3 compartment sink. repair leak. |
| 2018-06-21 |
53 |
repeat violation 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 better cleaning needed on the |
| 2018-06-21 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food stored above facility in the reach in cooler by the ice machine. keep personal food below and away from f |
| 2018-02-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. certified pic arrived at end of the inspection. |
| 2018-02-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed several employee beverages stored on food prep surfaces. cdi by moving to below work surfaces. |
| 2018-02-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw whole pig stored in contact with sauces, and vegetables in walk-in cooler.observed raw pork stored over ready-to-eat pork in walk-in freezer.cdi by rearranging storage order of |
| 2018-02-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build-up on can opener.observed build-up on mixers.observed build-up in microwave oven.observed soiled utensils in utensil bins.4-501.114 maintain sani |
| 2018-02-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved pans of cooked pork stored in upright cooler without date mark. date mark these ready-to eat foods prior to placing in freezer. anot |
| 2018-02-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved unlabeled sanitizer spray bottles. cdi labeled. |
| 2018-02-02 |
49 |
5-205.15 maintain a plumbing system in good repair.observed steady water leak under 3 comp sink. |
| 2018-02-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored throughout kitchen on work surfaces. |
| 2018-02-02 |
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 knives stored between equipment/tables . |
| 2018-02-02 |
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 on shelving. observed build-up on storage racks. observed cleaning of equipment needed throughout kitchen.observed some improvement of clean |
| 2018-02-02 |
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 food residue on ceilings and walls. floors need b |
| 2018-02-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live german cockroaches in prep cooler that is being used for dry storage. also observed several dead cockraoches in cooler and throughout kitchen.observed monthly invoices f |
| 2017-08-30 |
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/pfobserved cooked duck in warmer withou |
| 2017-08-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not food safety certified. |
| 2017-08-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on food prep surfaces. cdi by removing and storing below food prep surfaces.2-401.11 eating, drinking, or using tobacco - c observed |
| 2017-08-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handsinks without paper towels supplied. cdi by adding hand towels. |
| 2017-08-30 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed bowl containing adulterated cooked rice. cdi by discard. |
| 2017-08-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris and residue on knives, containers, utensils stored as clean. cdi by wash, rinse, and sanitize.4-602.11 clean the equipment and utensils us |
| 2017-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed deli ham, sliced pork, ground pork, and pooled eggs stored in upright cooler in back kitchen area > 45f. cdi by voluntary discard by pic.observed raw ducks soaking in water at 3 |
| 2017-08-30 |
33 |
3-501.13 use approved thawing methods. observed raw ducks thawing in 3 compartment sink in standing water 60f. |
| 2017-08-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food in kitchen without hair restraints. |
| 2017-08-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food prep surfaces.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visi |
| 2017-08-30 |
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 utensils stored in container containing food debris.observed knives stor |
| 2017-08-30 |
45 |
4-501.11 maintain equipment in good repair. observed upright cooler in kitchen with ambient air temperature of 67f. pic has called for repair and will not use cooler until it is capable of keeping foods 45f or below.4-501.12 cutting surfaces - c observed |
| 2017-08-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build-up of food debris in microwave oven. observed food debris build-up on equipment in kitchen.observed some improvement on cleaning of nfc |
| 2017-08-30 |
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 food debris/residue on floors and walls in kitche |
| 2017-08-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed small german cockroaches in kitchen. observed fruit flies in the kitchen.6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed several dead ge |
| 2017-06-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no papertowels at deli handwash sink. cdi by adding hand towels.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed in-u |
| 2017-06-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not food safety certified. |
| 2017-06-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on can opener. observed build-up inside microwave oven. observed cutting boards in need of cleaning. cdi by wash, rinse, and sanitize. |
| 2017-06-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several ready-to-eat food items in upright freezer and upright cooler without date mark. cdi by date marking food items. verificati |
| 2017-06-08 |
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/pfobserved cooked duck and pork in warm |
| 2017-06-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed deep fried dumplings, sesame seed ball (stuffed with cooked beans), baked hot dog bun, in deli case room temperature < 135f. cdi by voluntary discard by pic. gave pic documenta |
| 2017-06-08 |
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 knives stored between food prep tables. |
| 2017-06-08 |
45 |
4-501.12 cutting surfaces - observed cutting boards with deep grooves and staining on surface. resurface or replace. |
| 2017-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on equipment. observed build-up on cooler door gaskets. |
| 2017-06-08 |
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 walls and ceilings throughout facility needing be |
| 2017-06-08 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer bottle with solution bleaching out test strip. solution appeared to be pure bleach. cdi by filling with water and testing at 200ppm.7-102.11 label working con |
| 2016-11-28 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed walk in cooler door with broken tile, peeling vinyl, and some general damage.ob |
| 2016-11-28 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observedcleaning needed on all gaskets, the tracks of the front display case and the walk in cooler shelves, build up on wok station etc.m |
| 2016-11-28 |
45 |
4-501.12 cutting surfaces - cutiing boards need to be replaced. |
| 2016-11-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several ready-to-eat foods without date mark that have been stored in refrigeration for more than 24 hrs. cdi by date marking by pi |
| 2016-11-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on can opener, mixers, and utensils stored as clean. cdi by wash, rinse, and sanitize. |
| 2016-11-28 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed handsinks without handsoap. cdi by adding hand soap. |
| 2016-11-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces. cdi by storing below work surfaces. |
| 2016-11-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not certified. |
| 2016-07-25 |
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 tphc in use to hold roasted ducks. o |
| 2016-07-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date marking in use for items in fridges and walk in cooler, observed cooked ground pork, various tcs sauces, rice, and other va |
| 2016-07-25 |
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 house made soy sauce made with cooked tphc onions that was cooling in very |
| 2016-07-25 |
4 |
repeat violation 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed employeeopen employee drinks stored above food in fridge units. cdi - explained proper storage of employee drinks and drinks were discarded. |
| 2016-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pork buns that are prepared and then left out for nearly 2 hrs at a time at 75 degrees while awaiting heating for hot holding. pic said they need to stay at room temperature for |
| 2016-07-25 |
37 |
3-307.11 protect food from contamination sources. observed ammonium carbonate powder containers re-used as food storage containers. cdi- pic voluntarily disposed of all sauces stored in these chemical containers. |
| 2016-07-25 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - no one onsite is certified |
| 2016-07-25 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned cutting boards stored on floor on their side, observed cleaned pots stored on floor. pic had all these items re- |
| 2016-07-25 |
45 |
4-501.11 maintain equipment in good repair. observed cracked dry good container lids some fixed with tape. - observed split gaskets on 2 reach in coolers and on the walk in freezer door.replace gaskets. 4-101.11 food contact surfaces shall be made of safe |
| 2016-07-25 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observedcleaning needed on all gaskets, the tracks of the front display case and the walk in cooler shelves, build up on wok station etc. |
| 2016-07-25 |
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 walk in cooler door with broken tile, peeling vinyl, and some general damage. |
| 2016-07-25 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. obseved dirty and dingy towels stored in kitchen. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths not stored in sanitizer. |
| 2016-02-15 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - no one onsite is certified. |
| 2016-02-15 |
4 |
repeat violation 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed employee drinks stored above prep surfaces. cdi - explained proper storage of employee drinks and drinks were discarded. |
| 2016-02-15 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw ducks hanging above ready to eat garlic and oil, sauces and sweet and sour cabbage in the walk in cooler. ducks were dripping on to the containers. cdi- expl |
| 2016-02-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed pork hanging by the smoker at 50f. cdi - explained to only bring out items once they are going to use them; otherwise leave them in the cooler until you need them. pork was p |
| 2016-02-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the handsink by the bakery area. cdi - paper towels provided. |
| 2016-02-15 |
39 |
repeat violation 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 2 wet cloths on prep surfaces. |
| 2016-02-15 |
45 |
repeat violation 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed a cracked and taped bowl in use and cracked dry good lids. di |
| 2016-02-15 |
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 all gaskets, the tracks of the front display case and the walk in cooler shelves. more general cleaning neede |
| 2016-02-15 |
35 |
repeat violation 3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf - observe |
| 2015-10-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed ready to eat beans, bbq and sausage in walkin cooler and upright cooler without dates. return visit required to ensure food is labe |
| 2015-10-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certification held. |
| 2015-10-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages on surfaces throughout. repeat. |
| 2015-10-05 |
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 grab sandwich buns with bare hand while making sandwiches. stopped immediately and educated. she |
| 2015-10-05 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf soap was missing at both hand sinks in the kitchen. supplied. |
| 2015-10-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw, ground pork stored above buns in walkin freezer. observed raw duck and raw, ground pork stored over bbq and beans in walkin cooler. repeat item. return visit required. |
| 2015-10-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous utensils stored with debris and prep tables with debris. described how to wash, rinse and sanitizer utensils in 3 compartment sink. 4-501.11 |
| 2015-10-05 |
16 |
3-401.11 cook raw animal foods to required temperatures.-p observed 2 ducks being pulled from smoker at 157f and 161f in thigh area. placed back in smoker and cooked until they were above 165f. |
| 2015-10-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pork head and leg and ham at 85f in hot hold. staff removed and ate it for their own lunch during inspection. |
| 2015-10-05 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed orange cleaner stored next to bamboo bun holders. relocated to floor.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bottle unl |
| 2015-10-05 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf all items in bakery cabine |
| 2015-10-05 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed one large thermometer on site but not a thin probe to check foods such as cold salads. return visit required. |
| 2015-10-05 |
31 |
3-501.15 quickly cool foods. cold air must flow around product to remove the heat. -pf observed ducks hanging after being cooked this morning at 65f. they were placed in walkin cooler to rapidly chill. place in cooler after cooking to chill instead of |
| 2015-10-05 |
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 wall cleaning needed throughout. |
| 2015-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout (prep tables, walkin coolers, under mixers, etc.) with large amounts of debris. observed bottles and dry good bins with build u |
| 2015-10-05 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed griddle on site that is listed for household use only. remove.4-502.11(a) maintain utensils in good repair. discontinue u |
| 2015-10-05 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. replace cfl bulbs in hot hold units with shatterproof bulbs. 6-305.11/6-501.110 designate and use an area for the o |
| 2015-10-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels throughout. placed in sanitizer bucket during inspection. |
| 2015-10-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed rodent droppings in corner by walkin cooler. fruit flies observed throughout facility. contact pest control company. |
| 2015-10-05 |
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 handle down in dry good container. observed bun area utensils stored be |
| 2015-03-02 |
53 |
(general comment)6-201.11 floors, walls and ceilings-cleanability - c keep floors clean; observed flooring underneath cooking equipment collecting debris in need of cleaning. |
| 2015-03-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - c properly seal dry food items to prevent contamination; observed numerous containers of flour stored directly on floor in back prep room. |
| 2015-03-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p properly store raw meat products; observed raw ground pork stored above raw pork loin and rte sauces inside walk-in cooler; cdi all raw meats properly stored. |
| 2015-03-02 |
4 |
. 2-401.11 eating, drinking, or using tobacco - c; properly store employee drinks; observed employee drinks stored on prep tables throughout establishment. |
| 2015-03-02 |
1 |
2-102.12 certified food protection manager - c; ensure that pic is a certified food protection manager; observed pic on site not a cfpm. |
| 2014-11-03 |
11 |
(general comment)3-101.11 safe, unadulterated and honestly presented - p,pf; ensure that food offered for sale is in date; observed large amounts of phf packages offered for with (use by dates) that expired years ago; items pulled from circulation. |
| 2014-11-03 |
1 |
2-102.12 certified food protection manager - c; ensure that pic is a certified food protection manager; observed pic on site not a cfpm. |
| 2014-11-03 |
4 |
2-401.11 eating, drinking, or using tobacco - c; properlyt sotre employee drinks; observed employee drinks stored on prep tables in kitchen area.observed employee ash tray located in kitchen area in need of removal. |
| 2014-11-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p; properly store raw meats according to final cooking temperature; observed raw ground pork stored above rte tofu in walk-in cooler; observed raw ground pork stored above raw |
| 2014-11-03 |
45 |
4-202.11 food-contact surfaces-cleanability - pf;4-101.19 nonfood-contact surfaces - c; keep equipment in food repair; observed rusted shelving in walk-in in need of resurfacing; observed broken lids to dry food bins in need of replacing. |
| 2014-11-03 |
37 |
3-305.11 food storage-preventing contamination from the premises - c; properly store food products; observed numerous bags of flour stored directly on floor not sealed exposed to contamination from premises. |
| 2014-11-03 |
35 |
3-602.11 food labels - pf; properly label all packaged food items offered for customer self service; observed large amounts of bakery pies and desserts packaged in facility and offered for self service and having no labeling information on packaging. |
| 2014-07-09 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep flooring clean; observed flooring near front service counter collecting food debris in need of cleaning; observed large puddles of water in back storage area in need of removal. |
| 2014-07-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation; properly stored raw meat products; observed raw pork stored above non-phf sauces in walk-in cooler; cdi all raw meats properly stored. |
| 2014-07-09 |
9 |
3-201.11 compliance with food law; ensure that all food is obtained from approved sources; observed cooked vegetables and proteins (cassava) which came from a customers house for sale; product removed and discarded. |
| 2014-07-09 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees; provide have in place approved employee health policy; observed no staff having knowledge of employee health policy; cdi print outs of policy infor |
| 2014-07-09 |
1 |
2-102.12 certified food protection manager; provide pic that is a certified food protection manager; observed pic on site not a cfpm. |
| 2014-03-10 |
1 |
2-102.12 certified food protection manager; provide a pic that is a certified food protection manager; observed pic on site not a cfpm. |
| 2014-03-10 |
45 |
4-202.16 nonfood-contact surfaces; keep food contact surfaces in good repair; observed numerous plastic lids damaged, cracked in need of replacing. |
| 2014-03-10 |
37 |
3-305.11 food storage-preventing contamination from the premises; keep food stored properly to prevent contamination; observed numerous bulk containers/bags of flour and dry food products stored not sealed exposed to contamination. bags sealed during insp |
| 2014-03-10 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed outside surfaces of bulk dry food bins in need of general cleaning. |
| 2013-11-07 |
45 |
keep equipment in good repair; observed broken lids to dry food bins in need of repair. |
| 2013-11-07 |
37 |
properly store food products to prevent contamination; observed food stored on floor in kitchen area. |
| 2013-11-07 |
21 |
properly date mark rte phf; observed numerous rte phf products in walk-in cooler not date marked; all rte phf properly date marked during inspection. |
| 2013-11-07 |
14 |
provide sanitizer during work hours; observed sanitizer available in spray bottles measuring 0 ppm; sanitizer corrected during inspection. |
| 2013-11-07 |
13 |
properly store raw meats to prevent contamination; observed raw ground pork stored above rte in walk-in cooler. raw meats properly stored according to final cooking tempearture. |
| 2013-07-17 |
4 |
properly store employee beverages; observed employee beverage stored on prep table in kitchen area. |
| 2013-07-17 |
8 |
provide hand washing signs at all hand washing sinks; observed hand washing sink in kitchen area missing hand washing sign. |
| 2013-07-17 |
20 |
properly cold hold phf products; observed various meat buns stored inside non-functioning stand up cooler; large ice block has formed on compressor locking it up; all buns were measuring 49-50 degrees f; buns placed into walk-in cooler until repair can be |
| 2013-07-17 |
45 |
keep equipment in good repair; observed lids on bulk dry food bins broken held together with tape. |
| 2013-07-17 |
47 |
keep equipment clean; observed massive amounts of ice build up in four door stand up cooler dripping large amounts of water into bottom of unit. |
| 2013-03-13 |
45 |
keep equipment in good repair; observed rusted shelving throughout; observed broken lids on bulk dry food bins held together with duct tape. |
| 2013-03-13 |
26 |
properly store chemicals; observed spray can paint stored above prep table in kitchen area. |
| 2013-03-13 |
22 |
properly use thc procedures; observed thc used for duck and pork with no discard time or start time marked/label at products; discard time provided and labeled. |
| 2013-03-13 |
13 |
properly store raw meat; observed raw pork stored above rte lettuce and cooked pork in walk-in; raw pork properly stored. |
| 2013-03-13 |
8 |
provide hand signs at employee hand sinks; observed two hand wash sinks missing hand wash signs. |
| 2013-03-13 |
4 |
do not smoke inside permitted establishment; observed employees smoking in kitchen area. properly store employee drinks on prep table in kitchen area. |
| 2013-03-13 |
2 |
provide approved employee health policy; observed employees having no knowledge of health policy; policy information given to staff and management. |
| 2012-12-13 |
7 |
do not touch rte food products with bare hands to prevent contamination by hands; observed employee bare handing rte vegetables; vegetables discarded. |
| 2012-12-13 |
47 |
keep non-food contact surfaces clean; observed handles on many cutting utensils covered with tape in need of removal. |
| 2012-12-13 |
37 |
protect food from customer contamination; observed meat buns/rolls stored in heat/steam baskets; observed once baskets are open that there is no protection from customers; baskets are in need of sneeze sheild to protect from customer contamination. statio |
| 2012-12-13 |
26 |
properly stored chemicals; observed paint cans stored above and on prep table in kitchen area; paint move to approved location. |
| 2012-12-13 |
13 |
properly store raw meats; observed raw ground pork stored above raw whole intact beef and pork; all raw meats properly stored according to final cooking temperature.properly store all food products; observed cases of food products stored on floor of walk- |
| 2012-12-13 |
8 |
provided hand washing aids/signs at all hand washing sinks; observed no hand washing aids/signs in employee restrooms. signs posted. |
| 2012-12-13 |
4 |
properly store employee beverages; observed employee beverages stored on prep tables in kitchen area. beverages discarded. |