| Violation Date |
Code |
Description |
| 2018-08-20 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed black soil residue on wall near prep area and at warewashing area. |
| 2018-08-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishwasher towel drying equipment after cleaning at clean drain board side.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at l |
| 2018-08-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed onions stored on ground in kitchen. |
| 2018-08-20 |
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 oils not labeled as required. |
| 2018-08-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed egg recently cracked and cooling in prep refrigerator at 48 degrees f. c |
| 2018-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 1 package of pasta overstacked in prep unit at 48 degrees f. cdi, operator voluntarily discarded pasta. |
| 2018-08-20 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed some soil residue accumulating in ice machine. cdi by instruction. |
| 2018-08-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed lettuce uncovered / unprotected in prep refrigerator. cdi by instruction to cover. |
| 2018-08-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 1 employee beverage stored on rack over dry food storage. |
| 2018-03-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked thai chicken stored beneath raw beef in cold drawer beneath woks. observed pooled eggs stored above containers of rte sauces/dressings that were open or had cracked lids in |
| 2018-03-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils (bladed equipment parts, plastic tubs, etc) soiled while stored as clean. cdi: all soiled utensils were removed from service/storage |
| 2018-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken tenders holding at 47f in reach in unit near registers and lettuce cups holding at 48f in salad reach in. cdi: both products were voluntarily discarded. |
| 2018-03-26 |
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 two pans of noodles in cold drawer cooked the day before (03/25) with no date labels. cdi: products were labelled for 03/25. |
| 2018-03-26 |
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 that facility is using tphc |
| 2018-03-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue on shelving across from dish area, build up on the inner portion of lids in flip tip units around menus and velcro, and some minor food |
| 2018-03-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups by register displayed with lip contact surface exposed to potential contamination from air. cdi: plastic sleeves pulled up to cover l |
| 2018-03-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster missing half of lid. ensure that lid is repaired/replaced. |
| 2018-03-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a watch while working with food and some female employees preparing food without hair restraints. |
| 2017-12-11 |
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 one unlabelled shaker and one unlabelled squeeze bottle in cooking area. facility has shown vast improvement since previou |
| 2017-12-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled orange force spray bottle at chemical storage rack. cdi: chemical spray bottled labelled. |
| 2017-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored on flip top unit across from grill area. cdi: cloths placed in sanitizer bucket. |
| 2017-12-11 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee at cook line take dirty utensils to back for warewashing, then return to line an |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving across from warewashing area with sticky build up and gasket on reach in freezer with black residue. |
| 2017-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed pasta flip top unit adjacent to cook line with a damaged inner wall, making the unit no longer smooth and easily cleanable. repair as best as possible. |
| 2017-08-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee beverage stored on rack with clean dishes. cdi: drink relocated. |
| 2017-08-11 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on cardboard dumpster in waste enclosure. contact property management for replacement. |
| 2017-08-11 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed three stacks of single service cups displayed next to register with the lip contact surfaces uncovered. repeat. |
| 2017-08-11 |
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 squeeze bottles of sauces with no labelling to indicate contents. repeat. |
| 2017-08-11 |
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 observed sprouts, sauces, greens mix, and spinach cooling in prep units from room t |
| 2017-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs holding at 55f in prep unit across from line. cold holding compliance is significantly improved since the last inspection. only one item was out of temperature as opposed t |
| 2017-05-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler for noodles adjacent to cook line holding at 50f. all items inside cooler were between 51f and 53f. pic stated that noodles had been brought out to the unit between |
| 2017-05-09 |
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 multiple items in prep tables prepped today that had not yet been dated. best practice should be to date items once they are opened |
| 2017-05-09 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple squeeze bottles of sauces and oils in cook line area with no labelling. |
| 2017-05-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lettuce cooling in covered plastic containers in the walk in at 50f. obser |
| 2017-05-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed two stacks of single service cups with the lip contact surfaces exposed to air. |
| 2017-05-09 |
45 |
4-501.11 maintain equipment in good repair. observed cold holding unit adjacent to cook line holding at 50f during inspection. repair. |
| 2017-05-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled wiping cloths throughout faciliy stored outside sanitizer buckets. cdi: all wiping cloths were placed in sanitizer reading 200ppm. |
| 2017-03-02 |
54 |
6-303.11 intensity-lighting - c - 0pts - higher lighting needed in the walk in cooler. |
| 2017-03-02 |
53 |
6-501.16 store mops for air drying after use. - 0 pts - observed mop heads stored in a manner that handle can be contaminated. store properly6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and hea |
| 2017-03-02 |
46 |
4-501.18 warewashing equipment, clean solutions - c - 0pts - observed vats soiled. maintain clean. |
| 2017-03-02 |
37 |
3-303.12 storage or display of food in contact with water or ice - c - 0pts - observed pears in contact with undrained ice. |
| 2017-03-02 |
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 - repeat - observed noodles portioned and tightly covered to read 51f. observed ope |
| 2017-03-02 |
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 - repeat - several items in the flip top units with date (bean sprouts, pesto sauce, marinara, tomato mix, etc.). cdi- items dated. ensure |
| 2017-03-02 |
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 - 0pts - observed two containers of marinara sauce reading 97f at 1:30 pm. cooling logs state product was removed and placed in walk |
| 2017-03-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - cleaning needed on two knives and minor oil can opener. cdi- cleaned. |
| 2016-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed can opener and lemon dicer soiled. cdi- sent to dish area to be properly cleaned. |
| 2016-12-05 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed two employees wash hands for less than 10 seconds all together. scrub occurred under th |
| 2016-12-05 |
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 - several items in the flip top units with date (bean sprouts, fruit mix, tomato mix, etc.). cdi- items dated. ensure that all items in the |
| 2016-12-05 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - 0pts - observed vegetables being rinsed at three compartment sink in colander. although use of colander prevents direct contact with basins, 3 compart |
| 2016-12-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed the need for a splash guard at handsink near grill line. water splash from handsink can reach the food in the inside of the fli |
| 2016-12-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- 0 pts - cleaning needed in walk in shelving, reach in cooler, and over head shelving. (recommend placement of more light in walk in cooler for cleaning nad |
| 2016-12-05 |
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 four large containers of noodles tightly covered. it is the procedure o |
| 2016-09-20 |
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 walls in dish area and in prep area with buildu |
| 2016-09-20 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed dishwater at 82 degrees for manual dishwashing. cdi by instruction. -0 points- |
| 2016-09-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes being towel dried. cdi by instruction. |
| 2016-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cream and egg wash at 47 degrees cdi discarded. |
| 2016-09-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed meatballs reheated to 144 degrees cdi reheated to 175 degrees and placed back into hot holding. |
| 2016-06-06 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf certified food manager arrived after inspection started. |
| 2016-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled bowls stored as clean at the line and dish area. cdi- removed to properly wash.observed build-up on the table mounted can opener. cdi- removed |
| 2016-06-06 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed two reach-in/prep units without a thermometer. cdi- thermometers placed in the unit. |
| 2016-06-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shelled eggs stored on top of pad thai sauce in the reach-in prep cooler. cdi- moved to bottom shelf of another cooler. keep all raw foods stored below and separate from ready-to-eat |
| 2016-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed true reach-in cooler out of service. -cooler is scheduled to be repaired and is not in use at the time of inspection.-observed rusted shelving in the dish room area. replace all rusted shelving. |
| 2016-06-06 |
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 build-up on the floor under the cook line area. |
| 2016-06-06 |
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 no label on sugar, rice, and squeeze bottles. |
| 2016-02-12 |
40 |
3-302.15 wash fruits and vegetables prior to use. mushrooms not washed prior to prep. did not see but asked manager about the proces. informed manager about washing produce and mushrooms before use. |
| 2016-02-12 |
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 big pots of sauces being cooled in walkmin with an ice wand. sauces were put in cooler at 185f and labeled with the time an |
| 2015-10-30 |
45 |
4-501.11 maintain equipment in good repair. split gasket on low prep cooler door. replace. |
| 2015-10-30 |
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 large, deep container of diced tomatoes cooling with lid on in walk in cooler. cdi |
| 2015-10-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. build up on soda nozzles. staff pulled to clean durning the inspection. |
| 2015-10-30 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed lemons and limes stored above shredded cheese in walk in cooler. cdi - cooler rearranged with correct storage order. |
| 2015-05-22 |
45 |
general comment4-101.11 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. cardboard used to line counter at end of cook line where |
| 2015-05-22 |
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. spatulas held in sanitizer bucket at cook line. cdi - spatulas were removed, rin |
| 2015-05-22 |
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 lettuce preped today and placed in flip top to cool. cdi - lettuce pulled to place |
| 2015-05-22 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p four small portioned bags of shrimp butter compote stacked above top of pan and holding above 45f in flip top. cdi - out of temp bags discarded as they were stored in this |
| 2015-05-22 |
8 |
general comment6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towel dispenser not functioning in women's room. cdi - batteries replaced; now functioning. |
| 2015-01-16 |
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 farfalle pasta cooling in deep contianer in walk in cooler. cdi - placed back in ic |
| 2015-01-16 |
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. utensils stored in sanitizer for use on the line. cdi - facility has agreed to st |
| 2015-01-16 |
45 |
general comment4-202.11 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 obsewrved split gasket on one of the low prep coolers. replace. |
| 2014-10-14 |
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 utensils stored in sanitizer and being used on the line. cdi. |
| 2014-10-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bag of onions on the ground. |
| 2014-10-14 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed 3 refrigerators in the front without or with broken thermometers. |
| 2014-10-14 |
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. |
| 2014-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several cold holding units at 45-46f with items such as tofu 54f, bean sprouts 58f, lettuce 55f. cdi - items switched out. |
| 2014-10-14 |
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 sauces started from 160f and 180f and 3 hours later were at 80-90f. these sauces were placed into the freezer, ice wands |
| 2014-10-14 |
14 |
'4-501.114 maintain sanitizer at correct concentrations. -p. observed the dish machine was not sanitizing as required. cdi - primed and adjusted and checked out at 200ppm. |
| 2014-04-28 |
39 |
3-304.14 wiping cloths, use limitation - c. keep wiping cloths in sanitizer. observed wiping cloths on prep units. cdi. |
| 2014-04-28 |
31 |
3-501.15 cooling methods - pf. use approved methods properly to cool phf food. observed ice wands were no longer cold and needed to be changed to finish the cooling process. cdi.. |
| 2014-04-28 |
8 |
6-301.12 hand drying provision - pf. keep paper towels at all sinks. observed the front hand sink without paper towels. cdi. |
| 2014-01-13 |
18 |
3-501.14 cooling. cooked tcs (time/temperature control for safety) food shall be cooled to 70f within 2 hours and to 45f within a total of 6 hours. observed several containers of sauce with ice wands in them. however, the ice had melted and product wa |
| 2014-01-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. maintain date marks on all ready to eat food older than 1 day. observed a few containers of pasta and bean sprouts without date marks. cdi. |
| 2014-01-13 |
26 |
l7-102.11 common name-working containers. label all working containers of chemicals as to their contents. observed a spray bottle of sanitizer without any labeling. cdi. |
| 2014-01-13 |
31 |
3-501.15 cooling methods. facilities cooling methods must be effective. using ice for pasta or ice wands for sauce could be effective if done for the entire cooling duration, however in this case they were not done for long enough to ensure proper cooli |
| 2013-09-03 |
41 |
3-304.12 ensure scoops with handles are stored with handle out of product. scoop handle in product in prep top.3-304.12 utensils should not be stored on cloths while in use. |
| 2013-09-03 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-09-03 |
6 |
2-301.14 employees must wash hands as often as necessary to prevent contamination and before donning gloves. observed employee handle dirty then clean dishes without washing hands. cdi by instruction |
| 2013-04-01 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue on cold hold drawers on cook line. |
| 2013-04-01 |
14 |
4-601.11- equipment food-contact surfaces and utensils shall be clean to sight and touch. observed sticker residue on plastic food storage containers stored as clean. cdi-containers were cleaned and sanitized. |
| 2012-12-17 |
45 |
4-501.11-equipment shall be maintained in good repair. observed torn gaskets on reach-in coolers. |
| 2012-12-17 |
45 |
4-205.10-except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute. obser |
| 2012-12-17 |
39 |
3-304.14-store wet wiping cloths in a sanitizer solution. observed wet wiping cloths stored on prep surfaces. |
| 2012-12-17 |
13 |
3-302.11-food shall be protected from cross contamination. observed a wheel of cheese stored on top of a container of raw chicken. cdi-cheese was moved to a different shelf. |
| 2012-12-17 |
2 |
2-103-11-food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food. |