| Violation Date |
Code |
Description |
| 2018-11-01 |
37 |
a) except as specified in ΒΆΒΆ (b) and (c) of this section, food shall be protected from contamination by storing the food:(2) where it is not exposed to splash, dust, or other contamination. observed wantons in walk in freezer without covering. |
| 2018-11-01 |
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 tofu coolingin tightly covered container. cdi, tofu uncovered. |
| 2018-11-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed some tcs items labeled with dates prior to 11/1 and other with dates after 11/1. pic stated some items are labeled with prep/cook date |
| 2018-11-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs cold holding above 45f. pic stated cooked eggs were left out of temp control forr 30 minutes. cdi, eggs placed in walk in cooler to rapidly cool. |
| 2018-07-20 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee food, such as cooked corn, stored above establishment food items in walk in cooler. |
| 2018-07-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready to eat produce, such as bean sprouts, and scallions. cdi, item reversed. |
| 2018-07-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at dish machine with concentration less than 50ppm chlorine. cdi, dish machine sanitizer adjusted to 100ppm chlorine. |
| 2018-07-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed curry in walk in cooler at 49f on arrival. pic stated soup was cooked and placed in walk in cooler the night before. the tem |
| 2018-07-20 |
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 soup cooling in walk in cooler since the night prior to inspection, in a l |
| 2018-07-20 |
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 food employees re-contaminate hands by closing faucet without using barrier. cdi, food em |
| 2018-07-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a case of chicken, as well as a case of vegetables stored on the floor on arrival. |
| 2018-07-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without a hair restraint. |
| 2018-07-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans. |
| 2018-07-20 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler not working. cooler has been used to hold raw vegetables such as carrots, celery and cabbage. cabbage was observed in ice for the use of lunch rush. ensure equipment is working, and use |
| 2018-07-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roaches in dining room of establishment. observed adults and nymphs. |
| 2018-05-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored above establishment food items. |
| 2018-05-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored above ready to eat sauces. cdi, items reversed. repeat |
| 2018-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items at flip top holding above 45f. cdi, items temporarily placed on time. items to be discarded at 3pm. technician will be called. |
| 2018-05-31 |
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 noodles cooling in reach in of flip top cooler. noodles observed not reach |
| 2018-05-31 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back kitchen door left opened allowing flies to enter kitchen. door was closed during inspection. |
| 2018-05-31 |
54 |
6-305.11 designation-dressing areas and lockers - c observed employee personal items stored throughout establishment. |
| 2018-05-31 |
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 working containers of foods not easily identifiable, without identifying label. |
| 2018-03-07 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal phones, coffee cups, keys stored throug |
| 2018-03-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. wet cloths stored on prep tables, etc. store in sani. buckets only. |
| 2018-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple food items recorded above 45f (see chart). repeat. this is facility's 4th cold-holding violation in a row. facility must create an action plan to address repeated violations. |
| 2018-03-07 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw shell eggs were stored over rte cooked eggs in reach in cooler. cdi- order reversed. repeat.3-304.15(a) single-use gloves shall be used for only one task such as working with ready t |
| 2017-10-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved several food items in flip top unit as well as reach in units (cabbage, bean sprouts) all holding below 45f. pic/ehs suspected food rose in temp. during prep but could not confi |
| 2017-10-31 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -prte green beans was touching raw chicken in flip top cooler. cdi- green beans were discarded. use caution when storing rte foods and raw meats in flip top coolers and assure they are tou |
| 2017-10-31 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pone employee was washing asparugus with bare hands and another was handling cooked rice with bare |
| 2017-10-31 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed spoon for rice stor |
| 2017-10-31 |
21 |
observed cooked and frozen food such as pork/chicken dumplings, meatballs, and fish cakes in freezer with no date mark.date all food once it is cooked. cdi- products dated. repeat |
| 2017-08-16 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. scoops for rice was stored |
| 2017-08-16 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p bleach sanitizer too strong at >200ppm. cdi- diluted with water to read at proper concentration. |
| 2017-08-16 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed cooked and frozen food such as pork/chicken dumplings, meatballs, and fish cakes in freezer with no date mark. date |
| 2017-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple items in flip top unit not holding below 45f (see chart). employee stated that unit was cleaned earlier and that caused temps. to drop. ehs suspected temp. issues were due to |
| 2017-08-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a container of cilantro and cut lemons with no protection from physical contaminants. cdi- products wrapped. -0- |
| 2017-03-16 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed cutting and handling cilantro with bare hands. cdi- employee stopped and donned gloves. |
| 2017-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf a couple bowls with minor food debris on bowl. cdi- bowls taken to dishwasher. |
| 2017-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple curry sauces holding out of temp. and greater than 45f. pic suspected they were not properly cooled down from the prior night. cdi- products discarded. |
| 2016-11-07 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. drain plug is not in dumpster. pic stated she is working on acquring one. ensure drain plug is in place. |
| 2016-11-07 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket. repair or replace. |
| 2016-11-07 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed two dented cans not segregated. cdi- cans removed from use. |
| 2016-11-07 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf multiple foods items such as spring rolls (with cooked chicken), cooked duck, spring rolls (with cabbage inside), and frozen d |
| 2016-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw chicken and cooked eggs were recorded above 45f (see chart). pic suspected they were left out. cdi- products brought to wic to cool down. |
| 2016-11-07 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored aboved ready to eat spring rolls (containing cooked chicken). store rte foods above raw foods. cdi- storage order re-arranged.3-302.11(a)(8) separate unwashed |
| 2016-06-16 |
21 |
repeat - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved some food items inside bottom of make table and sauces in walk-in cooler with incorrect dates. ensure old date labels are r |
| 2016-06-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed several employee drinks stored improperly in kitchen. keep drinks covered and stored below/away from food and food products. cdi - all drinks were covered and s |
| 2016-06-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed employee personal items stored on prep tables next to restaurant food. |
| 2016-06-16 |
31 |
repeat - 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 various curry sauces cooling in walk-in cooler with lids on and st |
| 2016-03-14 |
52 |
general comment - 5-501.114 ensure drain plug on dumpsters, waste containers is in place.observed drain plug missing from dumpster. |
| 2016-03-14 |
39 |
general comment - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored underneath cutting board inside the kitchen. |
| 2016-03-14 |
37 |
repeat - 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed several containers of food stored on the floor inside the walk-in freezer. employee was working on getting food off of th |
| 2016-03-14 |
31 |
hrepeat - 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 bean sprouts that was just washed and placed on ice for use and c |
| 2016-03-14 |
21 |
general comment - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cooked duck inside bottom of flip top cooler that was not dated. pic stated that duck was cooked the day before ye |
| 2016-03-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored above sauce in walk-in cooler. cdi - chicken moved to bottom shelf. |
| 2015-12-09 |
53 |
general comment: 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 vent cover in walk-in cooler wit |
| 2015-12-09 |
37 |
repeat: 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 chicken stored on the floor of walk-in cooler. |
| 2015-12-09 |
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. -pfobserved several curry sauces, a pan of scrambled eggs, and a pan of chicken that wa |
| 2015-12-09 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -pobserved 2 containers of employee pills and ointment stored on prep table. cdi - all items relocated and stored properly. |
| 2015-09-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed several containers and a box of food on the floor of walk-in cooler. cdi - items moved off of the floor. |
| 2015-09-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered drink on counter upon entry into the kitchen. cdi - drink discarded. |
| 2015-09-23 |
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 trays stored on the floor of the kitchen. |
| 2015-09-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on prep surfaces in the kitchen. |
| 2015-09-23 |
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 hood filters over wok station. |
| 2015-09-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed clutter and commingling of personal items and customer food items/equipment throughout facility including food container, food items, etc. |
| 2015-09-23 |
45 |
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. -pfobserved some fryer baskets with broken wires in use in the kitchen. |
| 2015-06-24 |
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 dusty ventilation coverings in the women's restroom and above a preparation table in the kitchen n |
| 2015-06-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty/greasy table top fan covering, soiled shelving above a 2 compartment sink, the lip of a preparation table drawer with food debris accumulatio |
| 2015-06-24 |
45 |
4-501.11 maintain equipment in good repair. observed 1 torn gasket on a reach in cooler. improvement since last inspection.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. obser |
| 2015-06-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. pic stated metal containers are air being towel dried. ensure all equipment is allowed to air dry.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and sing |
| 2015-06-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a flip top cooler above 45f and bean sprouts stored at room temperature near the wok line (see chart). cdi- items placed into walk in cooler or walk in freeze |
| 2015-06-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizing dish machine at 0ppm concentration. chlorine concentrate bottle was empty and was replaced. cdi- dish machine primed several times and is now properly dispensing ch |
| 2015-06-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored directly next to cooked chicken in the walk in cooler. cdi- chicken was relocated. |
| 2015-01-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with dried food debris on them. cdi- items were set aside for recleaning. |
| 2015-01-15 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility partially cooking chicken and cooling it in a reach in cooler near the wok line. cdi- facility will no longe |
| 2015-01-15 |
45 |
4-501.11 maintain equipment in good repair. observed two torn gaskets on a reach in cooler. |
| 2015-01-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of chicken soup stored at room temperature while cooling (see chart). cdi- soup was placed into the walk in cooler for rapid cooling. |
| 2015-01-15 |
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 food debris buildup on the floor underneath the |
| 2015-01-15 |
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 two soiled ventilation covers above a preparation table. |
| 2015-01-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed a missing dumpster lid. |
| 2014-09-09 |
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 dust buildup at ventilation throughout kitchen. |
| 2014-09-09 |
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 sauce bottles on the wok line and bulk storage containers of spices/sugars that were not labeled. |
| 2014-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice noodles next to the wok line at 58f and cooked rice in a bowl on the cutting board at 108f. the rice was going to be used for an order but was held at room temperature fo |
| 2014-09-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice noodles in the oven and spring rolls under the heat lamp below 135f (see chart). cdi by adjusting the temperature dial on the oven for the rice noodles. the spring roll |
| 2014-03-17 |
53 |
6-501.12 cleaning, frequency and restrictions - c. physical facilities shall be cleaned as often as necessary to keep them clean. observed grease buildup on floors behind fryers and wok line. |
| 2014-03-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces of equipment shall be kept free of accumulation of dust, dirt, and food residue. observed shelving in walk in cooler gathering du |
| 2014-03-17 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be smooth, free of breaks, open seams, cracks, and chips. observed two plastic containers with cracks in them. cdi by discard.4-501.11 good repair and proper adjustment-equip |
| 2014-03-17 |
39 |
3-304.14 wiping cloths, use limitation - c. when not in use, wet wiping cloths shall be stored in sanitizer buckets. observed several wet rags stored on counter tops in the kitchen. |
| 2014-03-17 |
26 |
7-201.11 separation-storage - p. toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-use articles. observed sterno candle being stored above brown paper bags used for carryout. cdi by placing sterno |
| 2014-03-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be atleast 45f or below. observed all items in a flip top prep. cooler out of temp |
| 2014-03-17 |
1 |
2-101.11 assignment - pf. the person in charge shall be present at the food establishment during all hours of operation. observed a ansi certificate but employee that has it is out with a cold. |
| 2013-09-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw food below ready-to-eat food. observed raw fish removed from commercial packaging and stored above cabbage in walk-in freezer. cdi, operator relocated food for proper s |
| 2013-09-05 |
8 |
5-202.12 handwashing sinks, installationhandwashing sinks shall be equipped to provide water at a temperature of 100 degrees f through a mixing valve or combination faucet. verifcation required by 9/15/13. |
| 2013-09-05 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral comment: food or ingrediants that aren't easily identifyable shall be labeled by common name of food. observed 1 bulk container of sugar without a label. cdi by instruction. |
| 2013-09-05 |
1 |
2-102.12 certified food protection managerat least one person on site shall be a certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2013-09-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed shell eggs, chicken, and potatoes above 45 degrees f in fli |
| 2013-09-05 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storinggeneral comment: store clean utensils and equipment in a clean, dry area. observed clean utensils stored in a container collecting food debris. |
| 2013-09-05 |
39 |
3-304.14 wiping cloths, use limitationgeneral comment: wet wiping clothes shall be stored in sanitizer in between uses. observed 1 wet wiping cloth stored on counter surface. |
| 2013-09-05 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed flip top prep unit 1 displaying an amibent air temperature of 54 degrees f as indicated by temperature measuring device and not holding proper temperature of poten |
| 2013-09-05 |
31 |
3-501.15 cooling methodsuse proper methods and equipment to cool food. observed noodle cooling in flip top prep unit at 80 degrees f. cdi, operator relocated noodle to walk-in cooler to rapidly cool. |
| 2013-05-08 |
1 |
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 a t |
| 2013-05-08 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no handwash sign at handwash sink behind front counter. |
| 2013-05-08 |
8 |
(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (b) a handwashing sink may not be used for purposes other than handwashing. pf observed a bucket of sanitizer and a bucket of soapy water stored in handw |
| 2013-05-08 |
20 |
potentially hazardous foods shall be held cold at 45 degrees f or below. observed shell eggs in flip top reach-in cooler at 53 degrees f. operator stated that eggs were placed in unit within the hour. cdi; operator relocated eggs to walk-in cooler to r |
| 2013-05-08 |
21 |
date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. observed a cut head of cabbage and a bag of shredded lettuce not date marked. cdi by instruction. |
| 2013-05-08 |
2 |
implement and follow an employee health policy. observed no health policy being followed. cdi by instruction; handout given. |
| 2013-05-08 |
37 |
store food 6 inches off of the ground. observed 1 box of spring roll shells stored on the ground of walk-in freezer. |
| 2013-05-08 |
38 |
food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and li |
| 2013-05-08 |
45 |
general comment: keep equipment in good repair. observed split gasket on door of 2 door reach in cooler behind counter. |
| 2013-05-08 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed shelf above stove soiled with grease. observed shelving above 3 compartment sink soiled with sticky residue. |
| 2013-05-08 |
26 |
general comment: working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed a red bucket of chlorine |
| 2013-02-28 |
1 |
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 a t |
| 2013-02-28 |
2 |
the person in charge shall inform employees of their responsibilities as to their health. observed no employee health policy in place. manager given forms at last inspection. no forms present. have policy in place by next inspection. |
| 2013-02-28 |
4 |
store covered beverages so contamination of exposed food contact or prep surfaces cannot be contaminated. observed employee drink on prep table surface. |
| 2013-02-28 |
21 |
date mark potentially hazardous foods with date of preparation / date packages are opened. place date on opened dairy products. |
| 2013-02-28 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. observed detergent stored on drainboard of food prep sink. facility has 3-comp sink and dish machine de |
| 2013-02-28 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as cut chicken; and bean sprou |
| 2013-02-28 |
41 |
store handles of scoops out of contact with food. observed some scoop handles in dry goods. |
| 2013-02-28 |
45 |
replace door gaskets of refrigeration units when splitting occurs. observd some splitting gaskets. |
| 2013-02-28 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-10-29 |
21 |
(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control |
| 2012-10-29 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2012-10-29 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2012-10-29 |
2 |
(a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional emp |
| 2012-10-29 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed 2 door prep cooler inside ambient air temperature at 53 f. improper holding temperature may be due to excess of ho |
| 2012-10-29 |
39 |
(a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall b |
| 2012-10-29 |
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 |