| Violation Date |
Code |
Description |
| 2018-12-07 |
53 |
repeat: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. grease accumulation and food debris observed onwal |
| 2018-12-07 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. non food contactcooking surfaces and equipment on fry cook and wok cook line observed with grease and food debris build-up including hoodsystem. obser |
| 2018-12-07 |
46 |
general comment:4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed current quat test strips not properly reading sanitizer concentration and damaged. |
| 2018-12-07 |
45 |
general comment:4-501.11 maintain equipment in good repair. observed shelving rusted inside walk-in cooler. observed damaged strainers.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivale |
| 2018-12-07 |
41 |
general comment:3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed rice spoon stored in room temp water. observed coffee cu |
| 2018-12-07 |
35 |
general comment:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles, seasonings, and dry good containers not labeled. |
| 2018-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken soup on stove hot holding at 122f. cdi: soup reheated to 195f. |
| 2018-12-07 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed same slicer from last inspection with food debris. according to staff slicer was used yesterday and not cleaned properly. cdi: cleaning proces |
| 2018-12-07 |
1 |
repeat:2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfpm present. |
| 2018-07-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food manager present. |
| 2018-07-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. slicer that was used yesterday observed with food debris remaining. cdi: cleaned. pans and containers stored on back shelf observed with food debris and greas |
| 2018-07-18 |
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. -pf. turnip kimchi and fish cakes made yesterday inside bottom of prep cooler on fry line observed without a date. according to |
| 2018-07-18 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. non food contact cooking surfaces and equipment on fry cook and wok cook line observed with grease and food debris build-up including hood system. obs |
| 2018-07-18 |
53 |
repeat: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. grease accumulation and food debris observed on wa |
| 2017-12-27 |
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 black buildup in caulking at three compartment |
| 2017-12-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed faces of equipment and non food contact surfaces with build up of food debris . repeat violation. |
| 2017-12-27 |
33 |
3-501.13 use approved thawing methods. observed pork thawing sitting on counter . cdi took back to walk in to thaw . explained to pic that thawing could be done as part of cooking , under running water measuring less than 70 degrees , or under regfrige |
| 2017-12-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice at 120 degrees in front service area. cdi discarded. |
| 2017-12-27 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed handsink at 90 degrees throughout facility . cdi set prep sink up as handwash as temporary measure until plumber could be dispatched to repair. pic to move vegetable prep to 3 comp sink un |
| 2017-10-09 |
45 |
4-501.11 maintain equipment in good repair. observed gasket torn in prep unit 1 in need of replacement. -0 points- |
| 2017-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris in gaskets and surfaces of prep unit 1 . repeat violation. |
| 2017-10-09 |
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 mold build up in caulking at three compartment |
| 2017-05-17 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed three compartment sink where molding connects t |
| 2017-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on faces of equipment and shelving in walk in . |
| 2017-05-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed 2 menu items contain sunnyside up egg with no consumer advisory or reminder. 10 day verification requir |
| 2017-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning. observed cleaning needed on equipment near wing fryers and flat top grill. |
| 2017-01-04 |
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 taziki sauce with no date labels.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it i |
| 2017-01-04 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p |
| 2017-01-04 |
9 |
3-201.11 use food from approved sources only. -p observed kim chee on site in plastic bag within 5 gal bucket obtained from facility in another state packaging does not appear to be retail packaging . provide proof that this source is using a validated |
| 2016-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large drawer coolers barely holding product at 45f. the egg rolls were the only product at 55f. cdi-the egg rolls were discarded. as a precaution all items were brought back |
| 2016-10-20 |
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 ice scoop handle stored on the ice. cdi-the handle was brought back |
| 2016-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed heavily rusted push carts in facility. have replaced. |
| 2016-10-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in the wi cooler on the floors and shelving units. observed cleaning needed at the cook station. have cleaned. |
| 2016-10-20 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed throughout the floors and walls |
| 2016-06-29 |
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 wic fan and vent covers in facility with heavy |
| 2016-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed drawer cooler holding above 45f. cdi: items from last night discarded. cooler not being used for now. maintenance called for repairs. verification required. |
| 2016-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in drawer cooler above 45f from overnight. cdi: items discarded. pic directed to call for maintenance on the drawer cooler. verification required. repeat violation |
| 2016-01-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a knife and several plates and bowls soiled with food debris. cdi- all items taken to back to be re-washed, rinsed, and sanitized. |
| 2016-01-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked broccoli sitting on shelf at room temperature of 58f. also observed cut cabbage in cold-holding drawer at 52f. cdi- items taken to the walk in cooler to be cooled down. |
| 2016-01-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observe plastic spoons being stored in container with no ptotection from contamination. when pic reached to grab spoon for customer she made contact with the mo |
| 2016-01-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy rust build up in shelving in walk in cooler. no points deducted. |
| 2016-01-20 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste bin at handwash sink. provide one for each handwash sink. |
| 2015-08-19 |
53 |
general comment 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - observed the back of the 3 comp sink taped to the wall. remove the tape and recaulk the 3 comp sink to the wall. |
| 2015-08-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed sticky build up on equipment and equipment handles. clean equipment. |
| 2015-08-19 |
45 |
4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. replace gasket. |
| 2015-08-19 |
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 cabbaged and cooked beef tightly covered with a lid in the walk |
| 2015-08-19 |
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 - facility is holding kimchee on tim |
| 2015-01-23 |
22 |
***thpc (time as a public health control) paperwork handouts given to pic to fill out for holding kimchi out for time rather than temperature*** |
| 2015-01-23 |
45 |
4-501.11 maintain equipment in good repair.observed bottom storage shelf of prep table near stove, to have corrosion and rust present. re-coat to make smooth and easily cleanable or replace. |
| 2015-01-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf.observed no thin probe thermometer for checking thin foods. verification required (vr) to ensure facility has a thin probe thermome |
| 2015-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and mildew on shelving racks in walk-in cooler. observed some food crumbs present on handle of knife stored as clean on magnetic rack. clean |
| 2014-07-28 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitiongeneral commentclean overhead ventilation guard in dining room. |
| 2014-07-28 |
53 |
6-501.12 cleaning, frequency and restrictionsobserved better cleaning needed to floors in hard-to-reach areas, under and behind equipment. clean floors |
| 2014-07-28 |
47 |
4-602.13 nonfood contact surfacesobserved debris and residue collecting on multiple shelving racks in the kitchen and on a couple of refrigeration shelving racks as well. observed grease residue present on exteriors of kitchen equipment. clean all items |
| 2014-07-28 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentgeneral commentobserved a split/torn gasket on prep unit door of flip top unit next to drive thru. replace torn/split gaskets |
| 2014-07-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral commentobserved facility not date-marking kemchi. cdi by instructing pic to label kemchi with prep date and ensure food is not kept longer tha |
| 2014-07-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsobserved mandolin food slicer stored as clean with food debris present on blade, on underside. cdi by pic properly cleaning mandolin. |
| 2014-02-19 |
45 |
. 4-201.11 equipment and utensils-durability and strengthgeneral commentequipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.observed magnetic knife rack in kitchen |
| 2014-02-19 |
53 |
6-501.12 cleaning, frequency and restrictionsobserved floors around stove top and drink station at front to be in need of better cleaning. clean floors |
| 2014-02-19 |
47 |
4-602.13 nonfood contact surfacesobserved debris and residue collecting on multiple shelving racks in the kitchen. observed residue on side portions of walk-inrefrigerator gasket. clean all items |
| 2014-02-19 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionobserved heavy grease build-up on kitchen ventilation hood system above fryers. have ventilation system cleaned |
| 2013-10-31 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitiongeneral commentobserved heavy grease build-up on kitchen ventilation hood system above fryers. have ventilation system cleaned |
| 2013-10-31 |
53 |
6-501.12 cleaning, frequency and restrictionsobserved floors around dish machine to be excessively soiled, especially under pipes. clean floors |
| 2013-10-31 |
47 |
4-602.13 nonfood contact surfacesobserved debris and residue collecting on multiple shelving racks in the kitchen. observed residue on top portion of walk-in refrigerator gasket. clean all items |
| 2013-10-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore foods in relation to their final cook temperatures, with ready-to-eat foods on top and raw chicken on bottom. observed raw chicken stored on top of fries in cooler drawer. c |
| 2013-10-31 |
1 |
general comment (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 |
| 2013-06-13 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2013-06-13 |
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 |
| 2013-06-13 |
1 |
general comment (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 |
| 2013-06-13 |
45 |
observed out of order 2 door reach-in unit in kitchen. repair |
| 2013-01-30 |
11 |
food shall be safe; unadulterated; and; as specified under ? 3 601.12; honestly presented.p observed container of ginger roots when mold growth present. cdi by discarding food |
| 2013-01-30 |
54 |
(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed heavy dust build-up on overhead ventilation guard above ice machine in kitchen. clean |
| 2013-01-30 |
53 |
physical facilities shall be maintained in good repair. observed toilet seats in men's and women's restroom to be extremely loose. tighten. |
| 2013-01-30 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting on multiple refrigeration prep unit gaskets. observed debris collecting on cooking cart located by s |
| 2013-01-30 |
30 |
general commentbefore a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement o |
| 2013-01-30 |
27 |
general commenta food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf(c) using food additives or adding components such as vinegar: pf (1) as a method of food preservation rat |
| 2013-01-30 |
21 |
general comment(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/temp |
| 2013-01-30 |
13 |
(a) food shall be protected from cross contamination by: (2) except when combined as ingredients; separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display by: (b) ar |
| 2013-01-30 |
1 |
general comment(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 |