| Violation Date |
Code |
Description |
| 2018-12-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surfaces such as shelves holding clean utensils and plates, reach in units, and dry storage shelves with debris build up. ensure to |
| 2018-12-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plates and plastic containers wet stacked. ensure to allow air drying before stacking. |
| 2018-12-31 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed facility back door to kitchen opened. ensure to keep door closed. cdi pic closed door. |
| 2018-12-31 |
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 a large covered container of cut lettuce and 1 covered container with larg |
| 2018-12-31 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility using tphc for tcs |
| 2018-12-31 |
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 3 containers of rice, cooked dumplings, cut lettuce, thawed noodles, and cooked chicken prepped/cooked the day prior without a date |
| 2018-12-31 |
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 container of rice and cut lettuce prepped/cooked the night before and left to cool overnight in the walk in cooler. rice and |
| 2018-12-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple spoons and plates stored as clean with food debris. ensure to increase cleaning frequency. cdi items were placed at 3 comp sink to be properl |
| 2018-06-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw poultry stored above lemons in the walk in cooler. cdi- storage rearranged. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p |
| 2018-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of spinach being stored at room temperature. cdi- product discarded. improvements made to cold holding since last inspection. |
| 2018-06-29 |
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 sesame chicken cooling in the walk in cooler in a covered pan with produc |
| 2018-06-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a non-operational hand sink nearest the 2 compartment sink. |
| 2018-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed liquid leaking from the condenser unit onto foods in the walk in cooler. |
| 2018-06-29 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed liquid dripping from walk in cooler condenser unit onto food items. |
| 2018-02-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cabbage at 61 degrees f as well as shrimp and noodle overstacked in prep unit at line above 45 degrees f. cdi, operator relocated foods to rapidly cool. |
| 2018-02-26 |
8 |
6-301.11 hand washing cleanser, availability - pf - observed no hand soap available at hand washing sink near dish machine. cdi, operator supplied hand soap. |
| 2018-02-26 |
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 some working containers of dry food ingredients not labeled as required at cook line. |
| 2018-02-26 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - observed spray bottle of chlorine sanitizer above 100ppm. cdi,operator refilled sanitizer to required concentration. |
| 2018-02-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed soiled equipment stored next to clean equipment at cook line. |
| 2018-02-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed condensation leak in walk in cooler and some water falling on top of packaged food. repair to prevent possible contamination.4-202.11 food contact surfaces shall be smooth, free of open s |
| 2018-02-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some wet wiping cloths stored below table. |
| 2017-11-15 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed container of raw chicken in direct contact with container of cooked food at wok station as food employee was preparing and cooking food. separate to prevent cross contamination during food pre |
| 2017-11-15 |
31 |
3-501.15 cooling methods - pf - ensure proper cooling methods are followed. observed brown rice cooling in deep container at 47 degrees f from earlier in morning according to pic. cdi, operator transferred to shallow containers. |
| 2017-11-15 |
27 |
8-103.12 conformance with approved procedures - p,pf - observed 2 compartment sink variance documentation for use of 2 compartment sink. operator not able to locate ware washing monitoring form on site but stated that they send equipment to the dish machi |
| 2017-11-15 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - sanitizer shall be provided at required concentration. observed dish machine providing sanitizer above 100ppm at dish machine. cdi, dish machine calibrated by ecolab while on-site. |
| 2017-11-15 |
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 several food staff members use hands after handwashing to turn faucet handle off. obser |
| 2017-08-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed condensation leak in walk in cooler. repair. observed hot water faucet handle at spray arm stripped and in need of repair.4-501.12 cutting surfaces - c - observed 1 cutting board with hea |
| 2017-08-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shell eggs stored over ready to eat sauce and juice in walk in cooler. observed raw beef stored with raw chicken in walk in freezer. cdi, foods relocated for p |
| 2017-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce, bean sprout held on table over 45 degrees f. observed noodle and shrimp overstacked in prep unit above 45 degrees f. observed egg wash and garlic and oil mix abov |
| 2017-08-14 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed cut cabbage and 2 containers of dumplings not date marked and prepared noon the day before. cd |
| 2017-08-14 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee food over customer food in walk in cooler. repeat. |
| 2017-08-14 |
41 |
3-304.12 in-use utensils, between-use storage - c - observed food operator going to use same tongs for raw chicken to handle raw shrimp. cdi, provide separate tongs to prevent cross contamination. |
| 2017-08-14 |
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 1 food employee turn off faucet with bare hands. observed same employee begin to wash h |
| 2017-08-14 |
31 |
3-501.15 cooling methods - pf - observed noodle cooling in deep containers in walk in cooler. repeat.. |
| 2017-05-04 |
14 |
pppf[[[[[[[[[[[[4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed some black soil residues accumulating on bottom edge of internal white plastic attachment inside ice machine. cdi by instruction. clean at required frequency to |
| 2017-05-04 |
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. -pf - observed cooked cauliflower cooling in deep container in walk in cooler. cdi, ope |
| 2017-05-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed ice cream stored with raw meat inside tall reach in freezer. observed raw shell eggs stored over co |
| 2017-05-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed rusty shelving in walk in cooler. observed condensation drop from fans in walk in cooler and freezer.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pit |
| 2017-05-04 |
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 clean aprons haning from shelf and some material touching floor. |
| 2017-05-04 |
48 |
5-103.11 capacity-quantity and availability - pf - observed hot water in facility at required temperature in kitchen but not reaching 120 degrees f at 3 compartment sink behind bar. cdi by instruction. facility to continue bringing glassware to kitchen to |
| 2017-05-04 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed cleaning needed behind and under fryer equipment at cook line.6-201.11 floors, walls and ceilings-cleanability - c - observed some ceiling damage in kitchen ceiling above dish machine.6-501.113 |
| 2017-05-04 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed employee food storage container stored above food for customers in walk in cooler. |
| 2017-02-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed rusty shelving on shelf below slicer and in wall in cooler. |
| 2017-02-09 |
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 clean in-use spoon near wok stored on wire brush. observed utensil store |
| 2017-02-09 |
37 |
3-307.11 miscellaneous sources of contamination - c - protect foods from, miscellaneous sources of contamination. observed food employee use same tongs for raw chicken and then proceed to use them to dispense raw shrimp. use separate tongs to prevent cro |
| 2017-02-09 |
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 bean sprouts and cut cabb |
| 2017-02-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shell eggs stored with cooked chicken in flip top porp unit and raw shrimp removed from commercial packaging and stored over ready to eat foods in walk in free |
| 2017-02-09 |
8 |
6-301.14 hand washing signage - c - observed no hand washing sign at hand washing sink located behind bar. cdi, hand washing sign provided. |
| 2016-11-10 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed chef touch tofu with their bare hands in walk in cooler. cdi, tofu voluntarily discarded by pic. |
| 2016-11-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed shell eggs stored over sauce in reach in prep unit at cookline. observed raw lobster removed from c |
| 2016-11-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed cabbage and bean sprouts held on counter since 11am according to ope |
| 2016-11-10 |
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 mix for spring rolls cooling on table in kitchen. cdi, food rel |
| 2016-11-10 |
49 |
5-205.15 system maintained in good repair - observed some standing water at kitchen prep line and operator stated that there was a leak in equipment drain line. repair. |
| 2016-11-10 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free of cracks and be designed and constructed to be smooth and easily cleanable. observed 2 fryer baskets in poor repair and in need of replacement. cdi, operator |
| 2016-11-10 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed personal food stored above customer food in walk in freezer and walk in cooler according to pic. repeat. |
| 2016-11-10 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed food employees with towels aroung waist as well as soiled towes stored on rack in kitchen. |
| 2016-07-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roach on clean pan in kitchen. verification required to ensure that pest control treatment is completed. vr required by 7/11/16 |
| 2016-07-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed chicken removed from commercial packaging and stored above beef in walk in freezer. observed chicken stored above beef in walk in cooler. repeat. cdi, foods relocated for proper |
| 2016-07-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed cut leafy greens overstocked in flip top prep unit above 45 degrees |
| 2016-07-01 |
39 |
3-304.14 wiping cloths, use limitation - c - observed several wet wiping cloths stored on counter surfaces throughout kitchen and a wet wiping cloth used to stabilize cutting board. |
| 2016-07-01 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil and debris accumulating on shelving at prep line. |
| 2016-07-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed condensation leak in walk in cooler near fan. repeat. observed split gasket on low prep refrigerator along prep line. observed 2 damaged handles on lids of rice cookers. repeat. observed |
| 2016-07-01 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee food stored above customer food in walk in cooler. |
| 2016-07-01 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed some wet stackting of clean pans. repeat.4-803.11 storage of soiled linens - c - observed soiled linens stored on counter surfaces in kitchen. |
| 2016-05-11 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated are for employee belongings. observed employee sweater stored on dry storage rack over customer items. |
| 2016-05-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed two rice cooker lid handles damaged and one with tape on it. repair /replace as needed. observed dish racks accumulating wear and soil. replace. observed leak on fans in walk in cooler. r |
| 2016-05-11 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed some metal containers being wet stacked on shelf near walk in cooler units. |
| 2016-05-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed container of lo-mein noodles stored in walk in cooler with a date of preparation of 5/2 but a |
| 2016-05-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed scallop, noodles, shrimp, and cut cabbage overstacked in prep units |
| 2016-05-11 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p- clean equipment at proper frequency. observed black soil residue accumulating inside ice machine. repeat. observed tea urn nozzles accumulating black soil residues. cdi by instruction, |
| 2016-05-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw shell eggs stored with produce and raw chicken stored over raw pork in walk in cooler. observed |
| 2016-05-11 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed chef touch cut cabbage with their bare hands. cdi by instruction. repeat. |
| 2016-01-06 |
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 - ensure that proper date marking procedures are being followed. observed several potentially hazardous tcs foods held over 24 hours not dat |
| 2016-01-06 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed food employee touch lo-mein with bare hands. cdi, operator voluntarily discarded lo mein. |
| 2016-01-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - raw animal food shall be stored so that cross contamination is prevented. observed raw meat removed from commercial packaging and stored over carrots and ready to eat foods |
| 2016-01-06 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - clean ice machines at proper frequency. observed large ice machine accumulating black soil residue on chute inside unit. clean. |
| 2016-01-06 |
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 1 tightly covered container of lo-mein cooling in walk in cooler at 56 d |
| 2016-01-06 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light uncovered / unprotected over clean single-service articles in storage closet. |
| 2016-01-06 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored on counter surfaces. repeat. |
| 2016-01-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed faucet handle broken at 3 compartment sink handle behind bar. repair.4-501.12 cutting surfaces - c - observed 1 cutting board with hea |
| 2016-01-06 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed no splash guard at handwashing sink behind bar and clean drainboard of 3 compartment sink. |
| 2015-08-03 |
51 |
restroom doors shall remain closed. observed employee restroom door remained open in kitchen. keep restroom door closed. |
| 2015-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed sticker residue accumulating on outside of clean metal containers. observed dish machine needed to be delimed and accumulating soil inside of unit |
| 2015-08-03 |
45 |
keep equipment in good repair. observed rust on shelving in walk in cooler. observed condensation leak in walk in cooler. repair.4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf standards. observed sever |
| 2015-08-03 |
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 in-use knife wedged in soiled area between flip top prep unit door and |
| 2015-08-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counter surface in kitchen and wait station near ice bin. |
| 2015-08-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed the pic wearing a wrist band. |
| 2015-08-03 |
36 |
. . 6-501.111 keep the premises free of insects, rodents, and other pests. - observed live insect in a container of rice. observed dead cockroach located on dish machine. facilities receives monthly preventive pest control from orkin. pic showed an invoic |
| 2015-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 2 containers of cut lettuce and a third container of cut leafy cabbage like green overstacked in flip top prep unit over 45 degrees f. cdi, operator stated foods were in unit |
| 2015-08-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed 1 container of chlorine sanitizer above 100ppm as indicated by test strips. cdi, operator refilled sanitizer to proper concentration.4-602.11 equipment food-contact surfaces and utensil |
| 2015-08-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed ground pork and raw chicken stored over fish and shrimp in walk in freezer. foods removed from commercial packaging. observed raw chicken over ground pork in walk in cooer. cdi, f |
| 2015-08-03 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. - observed a live insect inside a rubbermaid storage container of rice. cdi, operator voluntarily discarded large container of rice. |
| 2015-03-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed chicken holding in oil on stove 118 f. cdi-stove turned back on and reheated to 165 f. |
| 2015-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found refrigerator holding food at 53 f. cdi- all tcs foods discarded. |
| 2015-03-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p: found shrimp thawing over beef in walk-in cooler. cdi- rearranged proteins to proper storage order. |
| 2015-03-26 |
45 |
4-501.11 maintain equipment in good repair. observed refrigerator holding food above 50 f. built-in thermometer showing 60 f. cdi- call made for service. |
| 2015-03-26 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: observed facility does not have a thin probe thermometer. |
| 2014-10-27 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed one employee wash their hands in a two compartment sink. cdi- employee rewashed hands in a handwashing sink. |
| 2014-10-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink next to dish machine being used to dump ice. cdi by instruction. |
| 2014-10-27 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed pic attempt to take a temperature of raw chicken and then take a temperature of cooked rice without first sanitizing the thermometer. cdi by instruction- probe was |
| 2014-10-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken breast in oil on the wok line at 130f. the pic stated the chicken stays out on the wok line during lunch not under temperature control. cdi- chicken was reheated to |
| 2014-10-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice, dumplings, and general tso's chicken all above 45f in the walk in cooler (see chart). operator stated that the foods were prepared the night before and stated that the d |
| 2014-10-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw fish in the walk in cooler. cdi- chicken was relocated to the bottom shelf. |
| 2014-10-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed five cleaned metal containers stacked while wet. |
| 2014-10-27 |
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. -pf observed two plastic containers with minor cracking on the inner surface of the container |
| 2014-10-27 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf facility only has a two compartment sink for ware washing. cdi- variance application has been provided today. |
| 2014-10-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live cockroach and several dead cockroaches on the floor in the bar area and near the tea pitchers and ice machine. operator informed me that their pest control has been |
| 2014-03-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep floors clean; observed flooring underneath cooking equipment collecting debris in need of cleaning. |
| 2014-03-27 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed handles on bulk dry food bins collecting debris in need of cleaning. |
| 2014-03-27 |
37 |
3-305.14 food preparation; properly prepare food to prevent contamination; observed raw chicken stored during prep within splash zone of hand washing sink in back kitchen area. cdi chicken moved to safe location. |
| 2014-03-27 |
33 |
3-501.13 thawing; properly thaw using approved methods; observed raw chicken thawing in large container of standing water. cdi cool running water used to properly thaw chicken. |
| 2013-09-27 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths left on wooden cutting boards at one end of cook line, and at wait staff area. cdi- verbal correction. |
| 2013-09-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. small container of shredded cabbage being stored on prep table at main cooking station. cabbage was not under temperature control. che |
| 2013-09-27 |
31 |
3-501.15 cooling methods - pf. chicken tightly covered during cooling process, garlic and oil being cooled in walk in cooler. cdi- chef tran chan corrected. |
| 2013-09-27 |
41 |
3-304.12 in-use utensils, between-use storage - c. utensils for rice warmers observed to be stored in room temperature water at first walk through of inspection. cdi- employee was of observed placing container in hot holding well to heat water. |
| 2013-09-27 |
54 |
6-305.11 designation-dressing areas and lockers - c. employee personal items such as keys, jewelry, phones, and personal food items stored intermingled with facility utensils, single service items, on and under facility microwaves. cdi- verbal correction |
| 2013-09-27 |
45 |
4-101.19 nonfood-contact surfaces - c. some shelving in back dry goods storage room is peeling. replace shelving. tip of can opener blade is peeling. replace blade. |
| 2013-09-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. ceiling tiles at front beverage station are acoustic type. tiles should be non-acoustic in type. |
| 2013-09-27 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. metal pans at back warewashing area stacked while wet during the drying process. cdi- chef tran chan corrected. |
| 2013-05-23 |
54 |
areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination. employee foods and personal items stored co-mingled throughout wit |
| 2013-05-23 |
53 |
except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth |
| 2013-05-23 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. exterior of microwaves and equipment need to be cleaned of dried debris; filters in hood need to be cleaned of dust and grease build |
| 2013-05-23 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. shelving in dry storage; walk in cooling |
| 2013-05-23 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114; and(2) laundered daily as specified under ? 4-802.11(d). one wet cloth store |
| 2013-05-23 |
31 |
cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14. food items being cooled in the walk in cooler tightly covered and stacked in large amounts during the cooling process. chicken being cooled down |
| 2013-05-23 |
21 |
ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or |
| 2013-05-23 |
13 |
store foods per their final cooking temperatures. raw chicken being stored in walk in cooler over live lobster; scallops; and raw beef. cdi- storage corrected. |
| 2013-03-06 |
20 |
potentially hazardous foods being held cold for safety shall be maintained at 45f or below. cut cabbage in containers on prep table not under temperature control. cdi- verbal correction; containers removed. see chart for temperatures. |
| 2013-03-06 |
26 |
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. spray bottles of sanitizer labeled only as sanitiz |
| 2013-03-06 |
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 meat patties and fish filet |
| 2013-03-06 |
37 |
except as specified in ?? (b) and (c) of this section; food shall be protected from contamination. containers of sauce stored on the floor; some food items not in the cooling process stored uncovered in the walk in cooler. cdi- corrected. |
| 2013-03-06 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. dry goods and utensil shelving damaged. replace |
| 2013-03-06 |
53 |
except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth |
| 2013-03-06 |
40 |
except as specified in ? (b) of this section and except for whole; raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contamina |
| 2012-10-01 |
7 |
employee handling snow peas with bare hands/ snow peas to possibly be stored for later use. cdi- verbal education as to new requirement of no bare hand contact with ready to eat foods. discussed final stage of preparation of snow peas with opertor. |
| 2012-10-01 |
47 |
counter top fan shield and blades needs to be cleaned of dust build. |
| 2012-10-01 |
45 |
shelving in dry goods storage corroded; heavily stained gaskets in reach in cooling units. replacement/ repair is needed. |
| 2012-10-01 |
34 |
stem thermometer not calibrated correctly. cdi- ice point method used to calibrate thermometer. |
| 2012-10-01 |
31 |
noodles in walk in cooler tightly covered during the cooling process. cdi- noodles uncovered. discussed documentation of cooling food items with operator. |
| 2012-10-01 |
21 |
cooked food items stored in the walk in cooler over night with no date marking. cdi- verbal education as to new rule requirement to date potentially hazardous ready to eat foods with date of preparation and date of disposition based on the internal temper |
| 2012-10-01 |
14 |
interior bottom of prep cooler at the bar with dried food debris in it. cdi- verbal education at to rule requirement to maintain equipment interiors clean to sight and touch. |
| 2012-10-01 |
14 |
mold build up on upper interior ice shoot shelf. return visit will be required to check for cleaning. |
| 2012-10-01 |
13 |
food items in reach in cooler; reach in freezer; and walk in cooler not covered during storage. cdi- food items covered.pre-washed; ready to eat produce stored under unwashed produce. improvement is noted in amount of stored items from previous inspection |
| 2012-10-01 |
8 |
handwashing signs not posted at all handwashing sinks. cdi- verbal education as to rule requirement of handwashing signs at all handwashing sinks. |
| 2012-10-01 |
4 |
two closed employee beverages stored under prep areas; but with out straw. cdi- straws added to employee beverages. discussed requirement for both lid and straw for storage. |