| Violation Date |
Code |
Description |
| 2018-10-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-26 |
45 |
4-501.11 maintain equipment in good repair.gasket damaged to door of wic. |
| 2018-10-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.some wet stacking of metal bins observed. repeat. |
| 2018-10-26 |
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. multiple wet cloths observed throughout kitchen not in sani. buckets. keep in buckets. |
| 2018-10-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor.boxes of chicken on floor in back kitchen. cdi- removed from floor. do not keep food on floor. |
| 2018-10-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pfheat-treated duck sauce cooled improperly by sitting on a counter and not moved to an act |
| 2018-10-26 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pbleach sanitizer recorded too strong at 400ppm. cdi- diluted to record at 200ppm.7-201.11 store toxic materials to avoid contamination. -psanitizer bottle stored above flip top |
| 2018-10-26 |
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. -pfcooked/frozen chicken in flip top freezer was not properly dated. cdi- food dated. date food for date of cook and date of fre |
| 2018-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pchicken and shrimp recorded greater than 45f. cdi- discarded. repeat |
| 2018-10-26 |
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 heat treated soy sauce (with garlic ingredients) failed to cool from 135f to 70f in two hours. according to employee and pic, coolin |
| 2018-10-26 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.multiple containers of food throughout wic and prep area were not covered. keep food covered to protect from physical contaminants. |
| 2018-06-11 |
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 food worker arranging egg rolls in flip top with bare hands. cdi - contaminated eggs rolls discarded; worker made to |
| 2018-06-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-501.114 maintain sanitizer at correct concentrations. -p metal food pans with food residue stored as clean. cdi - sent to dirty drain board for processing. |
| 2018-06-11 |
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 boiled eggs cooling while tightly wrapped in walk in cooler. cdi - wrapping vented. |
| 2018-06-11 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. 6-501.111 keep the premises free of insects, rodents, and other pests. visible gap present around screen door in back of kitchen. cdi -solid door closed. also, house flies pre |
| 2018-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p egg rolls and breaded chicken overstocked in flip top and holding above 45f. cdi - out of temp product discarded. |
| 2018-06-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked. cdi - separated to allow air drying. |
| 2018-06-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean cooler door gaskets, equipment surfaces, equipment handles, and sink faucet handles throughout facility. |
| 2018-06-11 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. caulk back of hand sink/wall joint at hand sink next to walk in cooler. 6-502.12 floors, wal |
| 2018-06-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths stored on prep counters. cdi - all placed into sanitizing solution. |
| 2017-11-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site. cdi by instruction. repeat. |
| 2017-11-09 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed 3 dented containers at seals of shoots and hoisen sauce at dry storage rack. cdi, operator removed from storage. |
| 2017-11-09 |
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 1 container of cut lettuce in walk in cooler over 24 hours not date marked. observed some cook |
| 2017-11-09 |
26 |
7-102.11 common name-working containers - pf - observed spray bottle labeled sanitizer but with other substance. cdi, operator voluntarily discarded bottle. |
| 2017-11-09 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed ice machine in need of cleaning and some pink residue on corners of white interior component. |
| 2017-11-09 |
43 |
observed single-use sauce manufacturer containers being reused.4-502.13 single-use and single-service articles may not be reused. |
| 2017-11-09 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c - observed handwashing sink / wall juncture in need of sealing / caulk near freezer chests. |
| 2017-11-09 |
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 cooking utensils for woks stored on soiled area near grill. |
| 2017-10-25 |
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 - observed operator not following wr |
| 2017-10-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on-site during inspection. cdi by instruction. |
| 2017-10-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink stored over equipment on high shelf in kitchen. |
| 2017-10-25 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p - observed employee handling soiled equipment then handle clean equipme |
| 2017-10-25 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf - observed scrubbing pad and wet wiping cloth stored on hand washing sink. cdi, items removed. repeat.6-301.12 hand drying provision - pf - observed no disposable towels left at rear hand w |
| 2017-10-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken stored with raw pork and ready to eat food in chest freezer. observed raw pork removed from commercial packaging and stored over ready to eat food in |
| 2017-10-25 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf - observed dishwasher washing equipment at 3 compartment sink at 104 degrees f and also scrubbing in rinse vat of sink after placing in wash vat. cdi by instruction on pr |
| 2017-10-25 |
26 |
7-201.11 separation-storage - p - observed degreaser stored next to pepsi drink product behind counter. cdi, operator relocated for proper storage. |
| 2017-10-25 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf - observed employee touch fried chicken with their bare hands.cdi, operator voluntarily discarded chicken. |
| 2017-10-25 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed noodle and cooked chicken overstact and in contact with soiled area of refrigerator. cdi, operator voluntarily discarded food in contact with area which was soiled. |
| 2017-10-25 |
38 |
2-402.11 effectiveness-hair restraints - c - observed 2 employees not wearing hair restraints while preparing food. |
| 2017-10-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on prep tables and handwashing sink. repeat. |
| 2017-10-25 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed several metal pans being wet stacked above 3 compartment sink. |
| 2017-10-25 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed salt, sugar and other dry food ingredients in containers not labeled as required. |
| 2017-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue. observed shelving in need of cleaning throughout facility. observed sticker residue remaining outside of cleaned containers. |
| 2017-10-25 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed general cleaning needed on floors, walls, under equipment, fryer unit doors and hard to reach areas. repeat. |
| 2017-10-25 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed cell phones stored on prep table in kitchen. observed employee bag and sweater stored on pepsi drink product behind counter. |
| 2017-06-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - no certified pic on site during inspetion. cdi by instruction. |
| 2017-06-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - observed wet cloths stored on handwashing sink behind front ounter. cdi by instruction. |
| 2017-06-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw meat removed from commercial packaging and stored over ready to eat foods in chest freezer. observed marinated raw pork stored over ready to eat foods in walk |
| 2017-06-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at required concentration. observed chlorine sanitizer below required concentration at 3 compartment sink. cdi |
| 2017-06-19 |
22 |
3-501.19 time as a public health control - p,pf - observed cut cabbage, rice and chicken held using time as a public health control. operator not able to locate written procedures. food discarded and handout provided to pic. |
| 2017-06-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed windex and other sray bottles of chemicals stored next to disposable utensils on shelf. cdi, toxic substances relocated for proper storage. |
| 2017-06-19 |
42 |
4-901.11 equipment and utensils, air-drying required - c - ensure equipment is air dry. observed metal pans being wet stacked. |
| 2017-06-19 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-use soy sauce manufacturer containers being reused to store other foods in walk in cooler. |
| 2017-06-19 |
51 |
6-202.14 toilet rooms, enclosed - c - observed a door hinge broken and door no longer self closing at restroom door. |
| 2017-06-19 |
53 |
6-501.12 cleaning, frequency and restrictions - c - ensure physical facility is clean as often as necessary to maintain clean. observed floor of kitchen in need of cleaning in corners and in hard to reach areas. |
| 2017-06-19 |
54 |
6-305.11 designation-dressing areas and lockers - c- provide a designated aread for employee belongings. observed employee food stored over customer food in walk in cooler. |
| 2017-06-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. store wet wiping cloths in sanitizer in between uses. observed several wet wiping cloths stored on counter surfaces in kitchen. |
| 2017-01-18 |
26 |
7-102.11 common name-working containers - pf - working containers of toxic substances shall be labeled by common name of substance. observed 1 spray bottle of degreaser not labeled as required cdi by instruction, pic labeled container. |
| 2017-01-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal foods correctly. observed raw chicken removed from commercial packaging and stored in contact with raw beef in freezer chest 1. observed raw meat stored o |
| 2017-01-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed blade of can opener stored as clean but soiled with food residues. observed a metal pan stored as |
| 2017-01-18 |
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 foods in walk in cooler and freezer which were prepared and frozen according to pic and transferred to walk in cooler and prep re |
| 2017-01-18 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf - observed a wet cloth stored on hand washing sink behind front counter and an employee wash hands at 3 compartment sink. cdi by instruction. |
| 2017-01-18 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed screen doors damaged to kitchen and gaps underneath door. repair to prevent pest entry. |
| 2017-01-18 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed metal containers being wet stacked at 3 compartment sink. repeat. observed employee towel drying equipment. |
| 2017-01-18 |
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 in soiled holster. repeat, observed handle of tongs for raw ch |
| 2017-01-18 |
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 - multiuse food contact surfaces shall be free from cracks, crevices. observed multiple wi |
| 2017-01-18 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed grease accumulating on hood ventilation system with drip. observed grease residue in fryer unit doors and soil accumulating in shelving a |
| 2017-01-18 |
53 |
6-501.12 cleaning, frequency and restrictions - c- physical facilities shall be cleaned as often as necessary to keep them clean. observed storage room in need of organization to facilitate cleaning where extra equipment is stored.floors, walls and ceilin |
| 2017-01-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counter surfaces and cutting boards in kitchen. repeat. |
| 2016-10-13 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed food employee touch raw meat with gloved hand and proceed to touch clean equipment in kitchen. cdi by instruct ruction. employee washed their hands. |
| 2016-10-13 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall only be used for handwashing and easily accessible at all times for employee use. observed wet cloth stored on handwashing sink and employee dumped water in front h |
| 2016-10-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw pork and beef stored above cream cheese and ready to eat foods in walk in cooler. observed raw beef removed from commercial packaging and stored above ready to |
| 2016-10-13 |
22 |
3-501.19 time as a public health control - p,pf - observed written procedures not followed for cooked chicken held using time as a public health control and not identified by time. cdi, operator voluntarily discarded chicken. |
| 2016-10-13 |
36 |
protect outer openings of establishment from insect or rodent entry. observed back door screen damaged and in need of repair. observed another door not closing all the way. repair so that pest harborage conditions are corrected. |
| 2016-10-13 |
37 |
3-306.11 food display-preventing contamination by consumers - p - observed a bag of onion stored on ground in kitchen. |
| 2016-10-13 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed several wet wiping cloths stored on counter surfaces throughout kitchen. |
| 2016-10-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed rusty shelving in walk in cooler. observed 2 wire frying baskets with damage and broken wires. cdi, baskets removed from use. |
| 2016-10-13 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed food debris and soil accumulating in freezer chest doors, between equipment along cook line and shelving throughout facility. |
| 2016-10-13 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to prevent accumulation of soil. observed debris and soil on walls, floors, and behind cooking equipment. |
| 2016-10-13 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed metal bowls and containers being wet stacked above 3 compartment sink. |
| 2016-06-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 chemical spray bottles with worn labels. cdi- labels re-written. |
| 2016-06-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw proteins (beef, shrimp) stored over cut vegetables in a flip top cooler. cdi- storage rearranged. |
| 2016-06-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed 2 soda nozzles connected to the soda machine with debris accumulation on them. |
| 2016-06-30 |
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 rice and lo mein noodles cooling in large quantities in large plastic bin |
| 2016-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in a flip top cooler above 45f and cut napa and chicken broth mixture being stored at room temperature (see chart). pic stated the items were cooked and placed into the |
| 2016-06-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 3 white cutting boards with deeply gouged surfaces. |
| 2016-06-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean metal bowls and pans stacked while wet above the 3 compartment sink. |
| 2016-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving in the walk in cooler. |
| 2016-06-30 |
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 debris on wall behind the rice cooking pot, on |
| 2016-02-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp and raw beef stored over ready to eat foods in flip top prep unit. observed calamari with commercial packaging and stored over ready to eat foods in freezer chest. obs |
| 2016-02-18 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - clean tea urns at required frequency. observed 1 tea urn nozzle stored as clean but soiled with black residue. cdi, tea urn relocated for cleaning. |
| 2016-02-18 |
35 |
3-302.12 food storage containers identified with common name of food - c - label storage containers or bags of dry food ingredients with common name of food. observed dry, yellow food ingredient stored in bag and not labeled. |
| 2016-02-18 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses and containers of sanitizer solution shall be stored off of the ground. observed buckets of sanitizer solution stored on ground. improvement made s |
| 2016-02-18 |
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 2 large batches of rice cooling since yesterday in plastic containers at 48 and 50 degrees f. cdi, operator voluntarily di |
| 2016-02-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed ice machine door with cracks and operator sealed plastic shield area with silicone. repair or replace with cleanable equipment. improvement made since previ |
| 2016-02-18 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing sinks shall be cleaned as often as necessary to keep them clean. observed sanitizer vat of 3 compartment sink accumulating soil in corners and with soiled pice of equipment. maintain cle |
| 2016-02-18 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed some shelving accumulating debris and soil. observed gaskets accumulating soil and gaskets of freezer chest doors accumulating residue. c |
| 2016-02-18 |
43 |
4-502.13 single-service and single-use articles-use limitations - c - single-service articles shall not be re-used. observed facility washing and re-using single-service manufactured containers and lids for food storage according to pic. |
| 2016-02-04 |
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 cooked chicken wing and cooked rice that operator stated was held in |
| 2016-02-04 |
1 |
2-102.12 certified food protection manager - c - at least one person in a managerial capacity shall be an ansi accredited certified food protection manager. observed no certified pic on site upon arrival. pic arrived after inspection and stated he was on |
| 2016-02-04 |
2 |
2-103.11 (m) person in charge-duties - pf - persons unnecessary to the food establishment operations are not allowed in food preparation areas. observed child enter food preparation area behind front counter. cdi by instruction. |
| 2016-02-04 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food employees not vigorously rub hands for 10 to 15 seconds when washing hands and turn faucet off with their bare hands after handwashing.2-301.14 when to wash - p - was |
| 2016-02-04 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed food employee touch rice with their bare hands. cdi, operator voluntarily discarded cooked rice. |
| 2016-02-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw beef and raw chicken removed from commercial packaging and stored with each other in freezer chest. observed raw chicken stored over raw beef in walk in cooler. cdi, operator |
| 2016-02-04 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - ice machines shall be cleaned at required frequency and at least enough to prevent accumulation of soil. observed ice machine in need of cleaning and soil accumulating inside unit. |
| 2016-02-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - date mark tcs foods that are potentially hazardous, ready to eat and held for over 24 hours. observed cut cabbage prepared yesterday according |
| 2016-02-04 |
26 |
7-102.11 common name-working containers - pf - toxic substances shall be labeled by common name of food. observed several cleaners and toxic substances not labeled as required in restroom and in kitchen. cdi, operator labeled containers.7-204.11 sanitizer |
| 2016-02-04 |
31 |
3-501.15 cooling methods - pf - use proper equipment and methods to cool foods. observed rice sitting out in large bowl cooling according to operator. observed large container of lo-mein and chicken cooling in deep containers in walk in cooler. cdi, opera |
| 2016-02-04 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store foods 6 inches from the ground. observed a box of pork stored on ground near food preparation table. observed soy sauce stored in boxes on ground behind front counter. |
| 2016-02-04 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer solution in between uses. observed several wet wiping cloths stored on prep counter surfaces throughout kitchen. repeat. |
| 2016-02-04 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several bowls being wet stacked in drying shelves above 3 compartment sink. repeat. |
| 2016-02-04 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf certification. observed sauces and wonton stored in household use mini fridge. remove non commercial equipment. repeat. observed split gasket on door of p |
| 2016-02-04 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed grease residue accumulating in fryer equipment and on outside of food storage containers and baskets in walk in cooler. |
| 2015-07-08 |
14 |
general comment 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the can opener. cdi - can opener set aside to be rewashed. |
| 2015-07-08 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage and eggs out on the counter and above 45f. cdi - items were discarded. |
| 2015-07-08 |
31 |
repeat violation 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 rice, rangoons, chicken wings, chicken, noodles and eg |
| 2015-07-08 |
39 |
repeat violation 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed wet cloths on prep surfaces throughout the facility. |
| 2015-07-08 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal bowls and plastic buckets stacked wet. |
| 2015-07-08 |
45 |
repeat violation4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed sauces stored in a dorm style mini fridge at the front. remove the fridge.4-501.11 maintain equipment i |
| 2014-12-29 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispenser broken, not allowing soap to be dispensed. cdi operator purchased new soap dispenser. |
| 2014-12-29 |
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 homemade sauces not date marked. cdi by instruction. |
| 2014-12-29 |
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 chicken wings, noodles, rice and dumplings cooling covered. cdi items u |
| 2014-12-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility could not provide thin probe thermometer. verification required by 1/8/14. |
| 2014-12-29 |
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 several containers unlabeled near wok and in storage. |
| 2014-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings, rice and cut cabbage holding out of temperature control above 45f. cdi items discarded. |
| 2014-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked. repeat violation. |
| 2014-12-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed homemade sauces stored in dorm style refrigerator.4-501.11 maintain equipment in good repair. observed rusted shelves on e |
| 2014-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves soiled throughout facility. |
| 2014-12-29 |
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 walls in disrepair in several areas of kitchen.6-502.12 floors, walls, ceilin |
| 2014-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces throughout facility. cdi cloths placed in sanitizer. repeat violation. |
| 2014-03-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep floors clean; observed flooring underneath cooking equipment in need of cleaning. |
| 2014-03-27 |
45 |
4-501.12 cutting surfaces; keep equipment in good repair; observed gouged/stained cutting boards in use in kitchen area in need of resurfacing. |
| 2014-03-27 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-03-27 |
39 |
3-304.14 wiping cloths, use limitation; properly store wet rags; observed wet rags stored on cutting boards in kitchen area; wet rags shall remain in sanitizer solution between use. |
| 2014-03-27 |
31 |
3-501.15 cooling methods; properly cool using approved methods; observed hot fried chicken covered with plastic stored inside walk-in cooler for cooling measuring 120-130 degrees f; plastic removed to facilitate proper cooling. |
| 2013-09-19 |
1 |
2-102.12 certified food protection manager - c. •owner not on site during start of inspection. employee advised that he was off for the afternoon. owner returned to facility during inspection. no other employee on site with verification of food safety tra |
| 2013-09-19 |
8 |
6-301.12 hand drying provision - pf. no papertowels in dispenser at back handwashing station in main kitchen. cdi- papertowels replaced. |
| 2013-09-19 |
11 |
3-202.15 package integrity - pf. four severely dented cans stored with in use/ to be used canned food items. cans dented at rim and along side seams. cdi- cans removed for return. operator was advised that severely dented cans may not be used. |
| 2013-09-19 |
14 |
j4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. pink mold on ice shield and mold on tea urn nozzle. cdi- all cleaned. |
| 2013-09-19 |
31 |
3-501.15 cooling methods - pf. food items being cooled in prep coolers or on speed racks. cdi- methods corrected |
| 2013-09-19 |
37 |
3-307.11 miscellaneous sources of contamination - c. box of unopened personal items being stored in glass front cooler above facility bottled beverages. cdi- verbal correction. store personal/ employee items below and away from bottled facility beverages. |
| 2013-09-19 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths being stored on cutting boards and food prep surfaces. wet wiping cloths may be stored in sanitizer or away from food contact surfaces in a manner to allow drying or prohibit possible contamin |
| 2013-09-19 |
45 |
4-101.19 nonfood-contact surfaces - c. interior of microwave is damaged. replace damaged microwave.4-205.10 food equipment, certification and classification - c. small countertop rice steamer is not nsf/ansi approved. steamer is for residential use. repla |
| 2013-09-19 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. fan shield on portable fans need to be cleaned of dust build up, shelving at front counter area needs to be cleaned of dried debris, floor area under some l |
| 2013-09-19 |
35 |
3-302.12 food storage containers identified with common name of food - c. containers of dry seasoning at cook line are not labeled with common name. cdi- verbal correction. labeling is needed on all containers. |
| 2013-02-11 |
21 |
ready to eat potentially hazardous food items shall be date marked per rule. food items in prep coolers not date marked per rule. cdi- verbal correction. detailed date marking handout provided to operator today. |
| 2013-02-11 |
11 |
food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. four severely dented cans (at seams and sides); one can missing a label. operator advised all wer |
| 2013-02-11 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. build up mold in tea urn nozzle. cdi- entire container removed; operator was advised to take nozzle completely apart; then all cleaned. |
| 2013-02-11 |
14 |
maintain sanitizer solution at approved concentration and free of debris. cutting board that operator as was clean stored in sanitizer with grease build up and food debris in it. cdi- compartment emptied; cleaned; and re-filled. |
| 2013-02-11 |
11 |
food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. raw beef being packed in large bags previously being used for rice; wrapping of frozen foods dama |
| 2013-02-11 |
20 |
potentially hazardous food items being held cold for safety shall be maintained at 45f or below. multiple cooked and raw potentially hazardous foods in walk in cooler not under temperature control. container of cut cabbage at cook line not under temperatu |
| 2013-02-11 |
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 |
| 2013-02-11 |
37 |
during preparation; unpackaged food shall be protected from environmental sources of contamination. shrimp being thawed in 3 compartment sink; basins next to thawing shrimp filled with soiled utensils. cdi- corrected. |
| 2013-02-11 |
37 |
condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection; protected food displays provided with the proper utensils; original containers designed for dispensing; or individual packages or portion |
| 2013-02-11 |
39 |
wiping cloths to be stored clean and dry on a surface or in containers of sanitizer. more than four wet cloths stored on cutting boards. cdi- verbal correction. operator placed in containers of sanitizer. |
| 2013-02-11 |
45 |
food contact surfaces shall be smooth and easily cleanable.damaged gaskets in prep coolers; damaged food storage baskets (2 remaining); interior of microwave damaged; re-caulking needed at handsinks. some improvements have been noted today. continue to re |
| 2013-02-11 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. floor of walk in freezer needs to be cleaned of ice build up and dried food debris. |
| 2013-02-11 |
36 |
except as specified in ?? (b); (c); and (e) and under ? (d) of this section; outer openings of a food establishment shall be protected against the entry of insects and rodents. repair self closing device on facility back door. both front and back facility |
| 2012-10-23 |
13 |
cabbage stored in direct contact with shelving in walk in cooler. cooked egg rolls stored in green wire baskets that are damaged and have dried grease build up on them. bottoms of baskets are being lined with package wrap of raw wonton wraps. cdi- all cor |
| 2012-10-23 |
14 |
interiors of prep coolers and microwave need to be cleaned of dried food debris. cdi- verbal education of rule requirement that interiors of food contact equipment be clean to sight and touch. |
| 2012-10-23 |
14 |
utensils being stored in sanitizer in 3 compartment sink. operator advised that utensils were clean. sanitizer solutions had food debris in it. cdi- utensils removed; and washed. sanitizer basin emptied; cleaned and refilled. |
| 2012-10-23 |
20 |
container of cut lettuce on cook line not under temperature control. cdi- verbal education of rule requirement that all cut leafy greens be maintained under temperature control. storage corrected. |
| 2012-10-23 |
21 |
verbal education as to rule requirement for potentially hazardous ready to eat foods being stored more than 24 hours. handout given today. |
| 2012-10-23 |
31 |
various food items being cooled in the walk in cooler. see chart for items and temperatures. all items either tightly covered and/ or stacked deep in containers. large container of rice in front of fan. employee was scooping rice into a container; and the |
| 2012-10-23 |
35 |
verbal education to label all in use seasonings; dry mixes; and oils. |
| 2012-10-23 |
37 |
discontinue lining containers with papertowels and/ or absorbent material. |
| 2012-10-23 |
39 |
wet cloths being used under containers at at prep line. cdi- verbal education as to approved locations for storage of cloths. any cloths stored on counters must be dry; and may not be used to line under containers. |
| 2012-10-23 |
45 |
facility walk in freezer at capacity for food storage. freezer will need to be replaced and/ or additional freezers are needed. |
| 2012-10-23 |
45 |
replace all damaged containers; heavily scarred cutting boards; damaged food storage baskets; cooler gaskets; can opener blade;damaged microwave;and shelving. |
| 2012-10-23 |
53 |
all unused or damaged equipment; utensils; and personal items need to be removed and/ or better arranged to allow for better cleaning of facility. cleaning in storage areas; hard to reach places under and behind equipment next to the office area is needed |
| 2012-10-23 |
13 |
raw chicken stored above cooked cabbage for egg rolls and above containers of sauce in walk in cooler. raw chicken also stored above raw beef in walk in cooler. cdi- storage order corrected.cooked chicken wings being cooled in walk in freezer; stored betw |
| 2012-10-23 |
37 |
three containers of opened sauces being stored on the floor at the walk in cooler door. cdi- storage corrected. |
| 2012-10-23 |
8 |
handwashing sink in back kitchen filled to overflowing with wrapping paper from wonton wraps. cdi- verbal education that handwashing sinks must remain free and clear of all trash/ debris and may not be blocked at any time. paper was removed. |