| Violation Date |
Code |
Description |
| 2019-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of mostequipment on cook line needing better cleaning of build up, in particular the crevices between splash guard on wok station and areas |
| 2019-01-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed badly pitted, damaged round cutting board on storage shelf. cdi- pic disposed of cutting board.4-501.11 maintain equipment in good repair. wal |
| 2019-01-23 |
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 used knife stored between prep cooler equipment in an un-clean place. cd |
| 2019-01-23 |
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 deep tub of fried chicken pieces in walk in cooler at 122 degrees that had |
| 2019-01-23 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer in spray bottle too strong above 200 ppm, bleaching test strip. cdi- pic diluted sanitizer to 100 ppm. |
| 2019-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed tcs fresh garlic and oil mixture in make table at 67 degrees. pic said they leave this out during lunch time approx. 30 min. told pic they will need to use tphc or maintain this |
| 2019-01-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed container of raw chicken stored above mushrooms in prep cooler. cdi- mushrooms moved above raw chicken in cooler.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p o |
| 2018-11-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee personal drink in prep cooler above food and an open can drink in dry storage room next to rice warmers. cdi- drinks removed. |
| 2018-11-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few pans stored as clean with food residue on them in dish storage areas of kitchen and prep area. cdi- dishes placed in dish sink for re-washing. |
| 2018-11-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed bag of shrimp toast in refrigerator made 3 days ago not date marked. cdi- food date marked. |
| 2018-11-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of unknown content in prep area. cdi- pic emptied spray bottle. n |
| 2018-11-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans tight stacked while wet. |
| 2018-11-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of mostequipment on cook line needing better cleaning of build up. |
| 2018-11-05 |
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. observed several areas of walls throughout entire facility needing better cleaning of food and dust build up |
| 2018-11-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food stored on dry good shelf and on walk in cooler shelf. cdi- pic moved personal food items to separate designated sh |
| 2018-11-05 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler and walk in freezer have condensation build up problems, fan cover in walk in cooler is leaking and condensation is being caught in tubs. needs repair. observed a few walk in cooler racks and legs |
| 2018-08-06 |
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 observed cut bok choi (tcs leafy green), and a tub of cooked general tso's chicken stored in prep cooler for approx. 3 days that were not da |
| 2018-08-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee drink above prep sink. cdi- drink removed. |
| 2018-08-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed box of raw chicken stored above box of raw whole beef in walk in cooler. cdi- meats re-arranged and stored by final cook temperature. |
| 2018-08-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few metal containers tight stacked while wet. |
| 2018-08-06 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler and walk in freezer have condensation build up problems, neither have fan covers and condensation is being caught in tubs. needs repair. observed a few walk in cooler racks and legs of racks that |
| 2018-08-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of most equipment on cook line needing better cleaning of build up: fridge unit, prep cooler unit, wok station etc. racks inside fridge and |
| 2018-08-06 |
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 several areas of walls throughout entire kitchen |
| 2018-05-07 |
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 a few areas of walls needing better cleaning. |
| 2018-05-07 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler and walk in freezer have condensation build up problems, neither have fan covers and condensation is being caught in tubs. needs repair. |
| 2018-05-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some pans stored as clean with food debris on the outsides. cdi- pans re-washed and sanitized. a |
| 2018-05-07 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed pans of food in fridge and make table of cooler being stacked with the bottom of containers stored on top touching food below. cdi- stacked pan |
| 2018-05-07 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf cold water handle on kitchen handsink is broken, only hot water available which comes out too hot for employees to properly wash hands without being scalded. have sink repaired asap. |
| 2018-02-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee's drink stored above sauces in the reach in cooler. cdi - drink was removed. |
| 2018-02-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp and raw chicken stored above cabbage in the walk in cooler. cdi - the cabbage was moved.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed a |
| 2018-02-08 |
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 3 containers of chicken at 48f - 49f in the walk in cooler. pic stated they were cooked last night and placed in the walk |
| 2018-02-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a sanitizer bottle stored with food on the dry storage shelves and a sanitizer bucket stored in the food prep sink. cdi - items were removed and placed in a correct location. |
| 2018-02-08 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in cooler door. replace gasket.observed ice build up in and around the walk in freezer. |
| 2017-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the ice machine. |
| 2017-11-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed rice in the warmer at 128f. cdi - rice was reheated to 168f.observed fried chicken wings on the counter at 85f. cdi - chicken wings were reheated to 173f. |
| 2017-11-20 |
21 |
repeat violation 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed cooked pork and egg rolls without dates in the walk in cooler. cdi - dates were marked. |
| 2017-11-20 |
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 cabbage, chicken, shrimp and chicken wings cooling whil |
| 2017-11-20 |
33 |
3-501.13 use approved thawing methods. - observed beef thawing in standing water on a prep table. cdi -explained proper cooling methods; beef was moved to the prep sink under cold running water. |
| 2017-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cabbage on the counter at 56f. cdi - cabbage was placed in the walk in cooler to cool. |
| 2017-11-20 |
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 the handle of the ice scoop down in the ice. cdi - sco |
| 2017-11-20 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 2 wet wiping cloths on prep tables. cdi - cloths were placed in the sanitizer bucket. |
| 2017-11-20 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-11-20 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed rusty shelves in the dry storage. replace shelves; do not spray paint. |
| 2017-09-18 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - pic with certification was not present during the inspection. |
| 2017-09-18 |
6 |
2-301.15 only wash hands in handwashing sink. -pf - observed an employee wash his hands in the 3 comp sink. cdi - stopped employee and explained that hand washing is to only be done in the hand washing sinks. later, observed the same employee wash his han |
| 2017-09-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels in the women's restroom. cdi - paper towels provided5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-p |
| 2017-09-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above raw shrimp in the walk in cooler. cdi - items were rearranged correctly.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipm |
| 2017-09-18 |
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 cooked pork in the walk in cooler without a date. pic stated it was cooked on saturday (9/16).observed egg rolls in the reach in |
| 2017-09-18 |
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 and garlic and oil cooling while covered with saran wrap. |
| 2017-09-18 |
37 |
general comment 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed boxes of chicken stored on trays on the floor of the walk in cooler. food must be at least 6 in off of the floo |
| 2017-09-18 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-09-18 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed rusty dry storage shelves. resurface/replace shelves. do not spray paint. |
| 2017-09-18 |
54 |
repeat violation 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food stored above facility in the prep unit, reach in and walk in cooler. |
| 2017-06-30 |
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 an unlabeled bottle of vinegar on the chef's cart. cdi - bottle was labeled. |
| 2017-06-30 |
41 |
repeat violation 3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. -observed utensils stored in 91f water. observed the handle of t |
| 2017-06-30 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed shrimp in the prep top at 60f. observed garlic and oil out on the counter at 80f. cdi - both items have been out of temperature for less than 4 hours; they were placed in the |
| 2017-06-30 |
47 |
repeat violation4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on all equipment. observed cleaning needed on dry storage shelves and the walk in cooler shelves. |
| 2017-06-30 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed the employee food bin stored above facility food in the walk in cooler. |
| 2017-06-30 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the walk in cooler and freezer doors. replace gaskets. observed tape on the door of the ice machine. remove tape and repair/replace the door. observed split gasket an |
| 2017-02-24 |
52 |
general comment 5-501.16 provide waste bins in required areas including at handwash sinks. - trash can is needed by the handsink by the rice warmer. |
| 2017-02-24 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves, dry storage shelves and the hoods. |
| 2017-02-24 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the walk in cooler and freezer doors. replace gaskets. observed tape on the door of the ice machine. remove tape and repair/replace door if needed. |
| 2017-02-24 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-02-24 |
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 a ladle stored in 75f water. observed the handle of the ice scoop down |
| 2017-02-24 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a bleach sanitizer bucket too strong and bleaching out the test strip. cdi - pic remade the sanitizer at 150 ppm.7-102.11 label working containers of toxic materials |
| 2016-12-28 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed an employee cutting carrots with bare hands. cdi - stopped employee, explained that gloves need to be wo |
| 2016-12-28 |
13 |
general comment 3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed 3 containers sitting directly on top of onions and another on top of celery in the prep top. cdi - containers were removed an |
| 2016-12-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed noodles cooling in the walk in while covered with a lid. cdi - pic remov |
| 2016-12-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-12-28 |
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 on the shelves in the prep unit. |
| 2016-12-28 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the walk in cooler and freezer doors. replace gaskets.observed a broken door handle on the reach in cooler. remove tape and repair handle. |
| 2016-09-27 |
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 build up on walls throughout facility. clean. |
| 2016-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black build up in gaskets on freezer and walk in cooler. clean. |
| 2016-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving throughout. also observed leak in walk in cooler. repair. |
| 2016-09-27 |
42 |
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 utensil in standing water < 135 f. |
| 2016-09-27 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in standing water. cdi- running water provided. |
| 2016-09-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine to have minor black microbial growth. cdi- instructed pic to clean. |
| 2016-05-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food directly in contact with bottom of containers stacked on top of it in reach in cooler. cdi- insruction provided and pic mov |
| 2016-05-26 |
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 cut heads of cabbage without datemark. cdi- pic instructed to write date on product. |
| 2016-05-26 |
45 |
4-501.11 maintain equipment in good repair. observed handle of reach in cooler broken and dry storage and walk in shelving to be rusty. some shelving has been re-painted since last inspection. improvement noted. repeat. also observed leak in walk in coole |
| 2016-05-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front handsink to be blocked with pans and faucet was turned in such a way that does not allow for proper handwashing. cdi- items were removed and faucet was tu |
| 2016-05-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee vitamins stored with items for restaurant use. cdi- items were removed. repeat. |
| 2016-05-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on equipment and shelving throughout facility. clean. repeat. |
| 2016-02-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee vitamins in storage above drinks for facility use. repeat.6-501.14 change the filters and clean the intake and exhaust air duct |
| 2016-02-05 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dirty walls and floors thoughout facility. clean |
| 2016-02-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dirty shelving thoughout facility. clean. |
| 2016-02-05 |
45 |
.4-501.11 maintain equipment in good repair. observed broken door handle of reach in cooler and rusty shelving throughout facility. repair. |
| 2016-02-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. -pf observed wet wiping cloths throughout facility. repeat. |
| 2016-02-05 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed multiple dented cans stored with cans to be used in dry storage area. cdi- items were removed and plac |
| 2016-02-05 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed hair in noodles at prep unit. cdi- instruction provided to pic and noodles were voluntarily discarded. |
| 2015-08-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bucket lid in one handwashing sink today. cdi-item was removed. |
| 2015-08-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer bucket to have 0 ppm chlorine sanitizer today. cdi-sanitizer was remade to the correct concentration. |
| 2015-08-17 |
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 a cut head of cabbage in walk in cooler and a watermelon half without datemark. datemark tcs food that are ready to eat. |
| 2015-08-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed noodles in the walk in, cooling while covered. cdi-cover was removed. |
| 2015-08-17 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing on 3 comp sink drain board at start of inspection. cdi-item moved to reach in cooler to thaw properly. |
| 2015-08-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep counters today. hold in sanitizer. |
| 2015-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed substantial leak in walk in cooler. repair. repeat. |
| 2015-08-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored above restaurant food in walk in cooler today. improvement noted since last inspection- facility has employee items |
| 2015-03-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved an open container of raw chicken stored next to an open container of cooked broccoli today on the counter. keep raw animal food and ready-to-eat food separate by time or space.broc |
| 2015-03-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved black build up on the tea nozzle today- sent to be properly washed, rinsed, and sanitized.observed multiple pans and utensils stored as clean with food |
| 2015-03-19 |
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 rice that had been cooked at 12:00pm and it still had not fallen below 70f after 2 hours(see chart).rice discarded by pic to |
| 2015-03-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple tcs foods stored at room temperature today(see chart). all put back into refrigeration to correct- vr in 10 days.must not set foods out at room temperature unless they |
| 2015-03-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cooked pork that had been made and then frozen before being thawed for use. this product must have the date it was cooked and the d |
| 2015-03-19 |
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 rice and fried chicken cooling in deep portions at room temperature today- |
| 2015-03-19 |
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 utensils stored in soiled drawers today- utensils sent to be washed. |
| 2015-03-19 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.observed the top of a container that had been cut and had been used as a |
| 2015-03-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean wok area, dry good bins(especially handles), and clean make table(remove dirty cardboard). |
| 2015-03-19 |
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.clean walls and doors throughout. clean light switches.cl |
| 2015-03-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored over dry goods today and employee food stored over restaurant food in the walk in cooler today. keep this food stor |
| 2014-10-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed a personal employee water bottle stored on a shelf above a prep table during food preparation. cdi by removal. |
| 2014-10-31 |
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.-pobserved an employee touch the floor while picking up an item from the fl |
| 2014-10-31 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved tied bags of raw chicken stored over an opened box of raw shrimp inside the walk in freezer. cdi by moving to the correct location. |
| 2014-10-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris left on metal strainers stored as clean. cdi by removing to be re-washed. |
| 2014-10-31 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved items inside the walk in cooler with an incorrect date label. items were obviously incorrectly date label because they were still in |
| 2014-10-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed soy sauce buckets of dry food stored on the floor in a back room. observed a shelf stored less than 1 inch off the floor used to s |
| 2014-10-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet in use wiping cloths stored on the cook line and prep surfaces throughout. observed soap inside the empty bucket designated for wiping cloth santizer (re-prepared). 3-304.14(e) |
| 2014-10-31 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.facility has rusty shelving throughout. observed the tops of used screw t |
| 2014-10-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean at the wok station and in between the fryer and wok station. clean the grease build up above the hood filters. |
| 2014-10-31 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.floor inside the walk in cooler is rusty and no longer smooth and easily cleanable. |
| 2014-07-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pproperly store and handle meats to prevent contamination. observed raw chicken stored on a shelf above a box of raw beef. cdi by moving the chicken on a lower shelving. handle |
| 2014-07-18 |
21 |
as 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfproperly date mark all required items. observed no items date marked. cdi by date labeling or discarding onsite. |
| 2014-07-18 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfmaintain handsinks accessible. observed a tray with personal drinks stored on top of the cook line handsink. cdi by removing. |
| 2014-07-18 |
31 |
3-501.15 cooling methods - pfproperly cool on ice or inside refrigeration. observed cooked chicken and rice cooling in room temperature on a rolling rack at 104f and 97f. cdi by placing into the walk in cooler. |
| 2014-07-18 |
39 |
3-304.14 wiping cloths, use limitation - ccloths in between uses shall be stored in sanitizer. the sanitizer bucket should be labeled and stored off of the floor. observed a bucket of soapy water with in use cloths stored in an unlabeled container on the |
| 2014-07-18 |
42 |
4-901.11 equipment and utensils, air-drying required - cobserved metal pans stacked together while wet. |
| 2014-07-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - crepair the handle at the reach in cooler. repair the fry basket with broken wires. replace the cracked tea nozzle. repair the leaking faucets at the 3 comp sink.4-101.19 nonfood-contact surfaces - cr |
| 2014-07-18 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cwalk in cooler floor is rusty.6-501.114 maintaining premises, unnecessary items and litter - cmaintain and organize storage areas. observed items such as drinks and personal items stored in the dining ar |
| 2014-07-18 |
41 |
3-304.12 in-use utensils, between-use storage - cproperly store in use utensils. observed the rice scoop stored in room temperature water. repeat |
| 2014-05-01 |
53 |
walk in cooler floor is rusty6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2014-05-01 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cmaintain equipment clean. observed cleaning needed around the wok stations and shelving inside the walk in cooler. |
| 2014-05-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - creplace the fry baskets with broken wires. |
| 2014-05-01 |
41 |
3-304.12 in-use utensils, between-use storage - cproperly store in use utensils in water at or above 135f, dry on in the food product. observed the scoop used for rice stored inside a dirty container with standing greasy water. the container was discarded |
| 2014-05-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain cold foods at or below 45f. observed ready to eat cut cabbage left on the prep table through lunch at 70f. cdi by voluntary dis |
| 2014-05-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pdishes must be clean to the sight and touch. observed dried cabbage and flour debris left on large metal bowls and strainers stored as clean. |
| 2014-05-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pproperly separate opened raw meats from ready to eat foods in the walk in cooler. observed tied bags of raw beef, stored with or over ready to dumplings and carrots. cdi by re |
| 2014-05-01 |
8 |
6-301.11 handwashing cleanser, availability - pfmaintain hand soap available. observed the soap dispenser at the cook line handsink clogged and not dispensing enough easily. cdi by replacing with pump soap. |
| 2013-11-05 |
8 |
6-301.11 handwashing cleanser, availabilityprovide hand soap at all handsinks. observed none at the back handsink. |
| 2013-11-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationfood shall be protected from cross contamination by using separate equipment to separate different types of raw animal foods from each other. observed one set of tongs and one bow |
| 2013-11-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark. observed a single container of cut cabbage not labeled. |
| 2013-11-05 |
35 |
3-302.12 food storage containers identified with common name of foodproperly label all working containers of food products. observed several unlabeled containers especially on the chefs cart in small metal pans, including: sauces, spices, etc. |
| 2013-11-05 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityfacility has rusty floor inside the walk in cooler. |
| 2013-11-05 |
41 |
3-304.12 in-use utensils, between-use storagestore the rice scoop in water at or above 135f or dry to prevent contamination. observed in room temperature water. repeat |
| 2013-11-05 |
45 |
4-501.11 good repair and proper adjustment-equipmentreplace the fry baskets with broken wires.4-101.17 wood, use limitationonly a hard maple or equivalently hard wood may be used for food contact surfaces. observed a metal strainer imbedded in a wood bloc |
| 2013-11-05 |
39 |
3-304.14 wiping cloths, use limitationproperly store all wiping cloths in sanitizer in between uses. observed 3 wiping cloths left on the cook line ledge and behind the sink faucet. observed other cloths stored in a bucket of water at 0ppm. all were place |
| 2013-08-02 |
38 |
2-303.11 prohibition-jewelryemployees are not permitted to wear jewelry, with the exception of a plain wedding band. observed a kitchen employee with a watch. |
| 2013-08-02 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesthe person in charge (pic) must be provide documentation or otherwise demonstrate knowledge of the employee health policy. staff members must also be |
| 2013-08-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationproperly segregate all food to prevent contamination. observed a container with plastic wrapped raw pork stored with bags of cooked wonton. wonton was moved to another location. |
| 2013-08-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all cold foods at 45f and below. observed cut, ready to eat cabbage, cooked broccoli, and garlic in oil above 45f. advised to keep |
| 2013-08-02 |
39 |
3-304.14 wiping cloths, use limitationproperly store all wiping cloths in sanitizer in between uses. observed wiping cloths stored on the prep tables on the cook line. repeat |
| 2013-08-02 |
54 |
4-204.11 ventilation hood systems, drip preventionrepair the leaking fans in the walk in units. |
| 2013-08-02 |
42 |
. 4-901.11 equipment and utensils, air-drying requiredair dry all utensils. observed plastic containers and metal bowls stacked while wet. |
| 2013-08-02 |
45 |
4-201.11 equipment and utensils-durability and strengthuse only approved equipment. observed cut jug tops stored to function as scoops. advised to discard and obtain approved scoops as these may have been previously used for bottled chemicals. |
| 2013-08-02 |
41 |
3-304.12 in-use utensils, between-use storageall in use utensils must be stored properly in water at 135f or above, in a dipper well or stored dry. observed the scoop used for rice stored in room temperature water. |
| 2013-04-22 |
45 |
maintain equipment in good condition. obs badly broken handle on refrigerator door and missing fan covers in walk in cooler and freezer. obs. leaking fan unit in walk in cooler. |
| 2013-04-22 |
41 |
properly store in use utensils to prevent contamination. observed in use knife stored between equipment in an unclean place. knife placed in dish for re-washing. |
| 2013-04-22 |
39 |
observed wet wiping cloths not being stored in sanitizer per nc food code. |
| 2013-04-22 |
35 |
label dry goods; including working containers of dry goods kept at wok station. observed some dry goods not being labeled. |
| 2013-04-22 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. ice machine observed with mold build up on ice chute and ice guard. cdi- ice disposed of; ice machine cleaned. |
| 2013-01-08 |
21 |
no date marking system in place. date mark all rte tcs foods per nc food code. cdi- reviewed date marking with pic. |
| 2013-01-08 |
47 |
keep non food contact surfaces clean. obs significant grease build up on fryer and wok unit walls. |
| 2013-01-08 |
45 |
maintain equipment in good condition. obs badly broken handle on refrigerator door and missing fan covers in walk in cooler and freezer. |
| 2013-01-08 |
41 |
store in use utensils on clean dry surface to prevent contamination. obs. knife stored between equipment. cdi- knife placed in dish area. |
| 2013-01-08 |
39 |
wet wiping cloths must be stored in sanitizer. obs wet wiping cloths being left on counters. cdi- corrected by instruction. |
| 2013-01-08 |
37 |
employee dumped pot of food in trash; touching trash with pot; then placed pot back on wok surface. prevent contamination of food and utensils. cdi- pot placed in dish; wok area cleaned and sanitized. |
| 2013-01-08 |
26 |
label all toxic substances; obs non-labeled spray bottle of chemical. cdi. |
| 2013-01-08 |
20 |
garlic and oil mixture being held at room temperature. garlic and oil mixture is a tcs food that must be kept under temperature control or held with tphc. cdi- mixture said to have been prepared an hour earlier was placed in prep cooler. cold hold all tcs |