| Violation Date |
Code |
Description |
| 2018-12-31 |
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. plastic bowls were being used to scoop raw chicken. ensure that in use utensil co |
| 2018-12-31 |
7 |
-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 employee touched raw cabbage that was said to be used to make spring rolls and placed it in the walk in cooler. |
| 2018-12-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed employee wash and rinse pot prior to use without a sanitizing step occurring. cdi- informed employee and pot was taken back to the 3 comp sink to be properl |
| 2018-12-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hydrated noodles stored in large containers at > 45 degrees(see temp grid above). sliced tomatoes, lettuce, and tofu were also >45 degrees while cold holding. repeated - hydrat |
| 2018-12-31 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf\3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p pot stickers contained a date o |
| 2018-12-31 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed several employees changing task with gloved hands prior to prepping foods and touching clean dishes without changing gloves or washing hands in betwee |
| 2018-12-31 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. several dry ingredients that were not easily distinguishable were labeled. 0 points. |
| 2018-12-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a live roach onsite near the wall adjacent to the dish machine. pic stated that they have had problems with bugs in the past and have a chemical provider to come and reconcile |
| 2018-12-31 |
37 |
3-304.13 linens and napkins, use limitations - c observed several foods stored in refrigeration being covered with wiping cloths. ensure that linens and napkins are not being used in direct contact with food items unless linens and napkins are used to lin |
| 2018-12-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf observed one bottle of bleach used for disinfecting not properly labeled. cdi- employee labeled chemical bottle during the inspection. 0 points |
| 2018-09-25 |
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. some wet soiled cloths on on counters. |
| 2018-09-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.some flies in back kitchen. keep kitchen free of flies. |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tomatos and lettuce in flip top cooler holding above 45f (see chart). cdi- discarded. |
| 2018-09-25 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-pobserve employee handle raw chicken and proceed to continue working without washing hands. cdi- stopped employee and directed him to wash hands. |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p fried tofu holding above 45f in flip top cooler. cdi - relocated to walk in cooler for rapid cool down. |
| 2018-06-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on shelf above facility food in walk in freezer. cdi- drink relocated to designated employee food area. |
| 2018-06-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. tongs stored with handles contacting raw chicken and raw beef. cdi - tongs remove |
| 2018-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in walk in cooler |
| 2018-06-20 |
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. sweep debris from floors in walk in cooler. |
| 2018-06-20 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint in walk in cooler. points not escalated as violation from previous inspection has been corrected. |
| 2018-01-26 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - observed some dust accumulating on ceiling ventilation in restrooms.-202.11 light bulbs, protective shielding - c - observed light not shatter-resistant, shatter-proof or shie |
| 2018-01-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c- observed some damaged dish racks with heavy soil in need of replacement.4-402.12 fixed equipment, elevation or sealing - c - observed hand washing sink near dish machine peeling from wall and in ne |
| 2018-01-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counter surface throughout kitchen. repeat. observed 1 spray bottle of sanitizer low. |
| 2018-01-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee with brace on hand. |
| 2018-01-26 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit .-pf - observed a food thermometer not accurate to within 2 degrees f. operator had another working thermometer and stated they will discontinue use of thermometer that was not accu |
| 2018-01-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- observed raw shrimp over sauce in prep refrigerator 1 along line. observed package of of raw beef stored in container of raw chicken in walk in unit. observed container of r |
| 2018-01-26 |
6 |
2-301.12 cleaning procedure - p- observed food employee turn faucet off with their bare hands after hand washing. cdi by instruction.2-301.14 when to wash - p - observed food employee touch soiled wiping cloth and proceed to handle clean equipment without |
| 2018-01-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site upon arrival. cdi by instruction. |
| 2017-10-13 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed chlorine sanitizer below required concentration at 3 compartment sink. cdi, operator added sanitizer to provide at corr |
| 2017-10-13 |
6 |
2-301.12 cleaning procedure - p2-301.14 when to wash - p - observed employee return from outside then handle equipment without washing their hands prior ttofuo. observed employee turn faucet off with their bare hands after handwashing.cdi by instruction. |
| 2017-10-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- observed raw chicken and beef stored overt sauce in flip top prep refrigerator. repeat. observed shell eggs container stored in contact with storage of potatoes. cdi, foods |
| 2017-10-13 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - observed spray bottles of sanitizer above 100ppm as registered by test strips. cdi, solution diluted to required temperature. |
| 2017-10-13 |
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 an absorbant wooden paddle used for food contact. cdi, operator |
| 2017-10-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counter surfaces and waists of food employees. |
| 2017-10-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must 'in kitchen. advised pic that they may want to consider increasing amount of shallow pans to cool rapidly. cdi, mix placed in |
| 2017-06-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shrimp and beef stored over curry in flip top prep refrigerator. observed bus tub of raw chicken with commercial packaging open stored in direct contact with b |
| 2017-06-12 |
14 |
'4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed tea urn stored as clean but nozzle accumulating black soil residues. cdi, operator relocated tea urn for cleaning. |
| 2017-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce overstacked in prep refrigerator at 57 degrees f. observed tofu in prep refrigerator at 54 degrees f. cdi, operator relocated foods to walk in cooler. |
| 2017-06-12 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - observed 1 spray bottle of chlorine sanitizer above 100 ppm. cdi, operator refilled bottle to required concentration. |
| 2017-06-12 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed an extension cord laying over prep sink in kitchen. |
| 2017-06-12 |
8 |
6-301.11 handwashing cleanser, availability - pf - observed hand soap not available at handwashing sink in kitchen upon arrival. cdi, operator provided hand soap.5-202.12 provide at least 100f water at handsinks. -pf - hot water at 100 degrees f shall be |
| 2017-06-12 |
42 |
4-803.11 storage of soiled linens - c - store soiled and wet wiping cloths correctly. observed several soiled linens stored on counter surfaces in kitchen and on employee waist. observed towel stored below cutting board. |
| 2017-06-12 |
45 |
4-501.12 cutting surfaces - c - observed 1 cutting board with heavy scratching. resurface or replace as needed.4-501.11 good repair and proper adjustment-equipment - c - observed faucet still draining after hot water turned off in men's restroom.. |
| 2017-06-12 |
54 |
6-305.11 designation-dressing areas and lockers - c - store employee items correctly. observed items that were intended for employees stored over customer food.6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - observed some d |
| 2017-06-12 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in-use knife stored on soiled area above containers in dry storage rack. |
| 2017-01-26 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed several metal container accumulaing grease deposits on outside lip of container. |
| 2017-01-26 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed 2 broken fryer baskets with wire damage. verification return required to ensure |
| 2017-01-26 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed tofu cardboard boxes being reused to stored packed food products in walk in freezer. |
| 2017-01-26 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed dishwasher towel drying equipment at dish machine.4-803.11 storage of soiled linens - c - store soiled linen in cleanable container or washable |
| 2017-01-26 |
36 |
6-202.13 insect control devices, design and installation - c - insect control devices shall be located so that contamination of food or equipment is prevented. observed insect control equipment stored on beverage boxes at front of kitchen. |
| 2017-01-26 |
20 |
l3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - tcs foods shall be cold held at 45 degrees f and below .observed cut lettuce overstacked at 51 degrees f and eggs overstacked in prep refrigerator at 54 degrrees f. cdi, foods relocat |
| 2017-01-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed shrimp above produce in flip top prep unit 2. observed chicken and beef over ready to eat foods in flip top prep unit 1. observed container of raw chicken stored i |
| 2017-01-26 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed food employee returning from outside the building to kitchen and did not wash their hands. cdi by instruction. |
| 2016-10-05 |
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 debris. observed pot stored as clean abov |
| 2016-10-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site upon arrival. certified pic arrived in middle of inspection. cdi by instruction. |
| 2016-10-05 |
6 |
2-301.12 cleaning procedure - p - observed food staff wash hands in 3 compartment sink. cdi by instruction. |
| 2016-10-05 |
33 |
3-501.13 thawing - c - observed tcs food thawing on prep sink at room temperature. proper thawing methods discussed with pic. |
| 2016-10-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above shrimp in flip top prep unit. observed raw chicken stored above sauce and mussels in flip top prep unit 2. observed bus tub of garnishes stored on package |
| 2016-10-05 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in-use utensil used for rice stored in water at 63 degrees f. |
| 2016-10-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 2 live roaches in kitchen. verification return to be made to ensure that pest control treatment was completed. |
| 2016-10-05 |
45 |
4-501.12 cutting surfaces - c - observed 2 cutting boards with pitting.4-501.11 good repair and proper adjustment-equipment - c - observed pan with heavy dent and no longer cleanable. cdi, equipment removed from use. |
| 2016-10-05 |
54 |
6-305.11 designation-dressing areas and lockers - c - employee items shall be stored in designated areas. observed employee food stored in walk in cooler and freezer over customer food. |
| 2016-06-30 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink failing to wash for the required time frame; observed staff re-contaminate their hands by turning faucet handles off with bare hands |
| 2016-06-30 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved one hand sink missing soap, cdi soap provided. |
| 2016-06-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken co-mingled with raw beef inside large bus tubs. cdi raw meats properly stored according to final cooking temp per (food code).3-302.11(a) separate raw animal foods from r |
| 2016-06-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved spray bottle of sanitizer measring 0ppm. cdi chlorine sanitizer made during inspection at correct concentration.. |
| 2016-06-30 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed live roaches and flies in kitchen area. (treatment verified by receipt and owner informed to have repeat treatment to eliminate roach issue) |
| 2016-06-30 |
37 |
no points deducted3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed numerous containers of food stored dire |
| 2016-06-30 |
42 |
no points deducted4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored in dirty bus tubs. (keep tubs in wash rotation to prevent debris from collecting). |
| 2016-06-30 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside sur |
| 2016-06-30 |
53 |
6-501.11floors, 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 damaged walls throughout with voids behind sinks and equipment that are in need |
| 2016-02-04 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of food and equipment. observed an uncovered employee beverage stored at grill. observed an employee beverage stored |
| 2016-02-04 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible for employee use. observed a stool blocking handwashing sink in kitchen. |
| 2016-02-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site upon arrival. pic arrived on site after insption started. |
| 2016-02-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw shrimp, chicken and beef over ready to eat foods in flip top prep units. observed raw chicken s |
| 2016-02-04 |
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 tightly covered and cooling in walk in cooler from night before above 45 degrees f. cdi, operator voluntarily discar |
| 2016-02-04 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free of heavy cracks or chips. observed a metal bowl with a crack and a plastic straining container that was cracked. cdi, operator removed items from use. |
| 2016-02-04 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry. observed dish washer using a towel to dry clean plates.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - st |
| 2016-02-04 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - physical facilities shall be free from unnecessary equipment such as equipment no longer used. observed unused equipment stored on rack outside of building. remove. |
| 2016-02-04 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - clean ventilation system so discharge and nuisance is prevented. observed dust accumulating on ceiling ventilation system inside womens restroom. |
| 2016-02-04 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed rice tightly covered in walk in cooler and was cooling from prior night. repeat. cdi, operator voluntarily discarded rice. |
| 2015-07-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food commingled with customer food throughout facility. observed a cell phone on a prep table. observed personal cookies store |
| 2015-07-13 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on both prep units on the prep line. replace gaskets. observed the vegetable prep sink pulling away from the wall. reseal prep sink to the wall. |
| 2015-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers stacked wet. |
| 2015-07-13 |
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 3 flour bins and one sugar bin not labeled. cdi - pic labeled bins. |
| 2015-07-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed cooked cabbage sitting out on the counter at 119f. item was cooling so |
| 2015-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut tomato, cabbage, and fried tofu above 45f(see temp chart). cdi - items were discarded. |
| 2014-12-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed two spray bottles of sanitizer at less than 50ppm. both bottles were remix to correct concentration.4-602.11 clean the equipment and utensils as required to avoid contamination. -p obs |
| 2014-12-11 |
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 frozen rte crab meat, lemon grass and cooked coconut in the walk-in freezer with no dates. pic dated items and a handout was incl |
| 2014-12-11 |
45 |
4-502.11(a) maintain utensils in good repair. observed soup ladle used by all staff with an rough handle where plastic melted and a small knife with duct tape on the handle. both items were removed from service. |
| 2014-12-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing ceiling tile over the cook line and some dust/debris on the ceiling and top section of the wall in the same area. |
| 2014-12-11 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded light in walk-in freezer and over cook line in the hood.6-305.11/6-501.110 designate and use |
| 2014-04-24 |
18 |
3-501.14 ensure all potentially hazardous foods are cooled within 2 hours from 135-70f and within a total of 6 hours from 135-45f. observed broth cooling/holding in cook area at 94f made earlier in the morning. cdi broth was discarded. |
| 2014-04-24 |
51 |
5-501.17 a covered receptacle shall be provided in women's restrooms. observed no covered trash can in women's restrooms. |
| 2014-04-24 |
45 |
4-205.10 equipment shall be used according to manufacturer's recommendations. observed cooler labeled for packaged or bottled products only with milk products inside. cdi milk was moved to walk-in. |
| 2014-04-24 |
42 |
4-901.11 air dry pans before stacking. several pans and containers stacked wet. cdi items washed. |
| 2014-04-24 |
39 |
3-304.14 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 throughout kitchen. |
| 2014-04-24 |
35 |
3-302.12 food removed from original package such as oils, flour, herbs, salt, spices and sugar shall be labeled. observed unlabeled containers. |
| 2014-04-24 |
21 |
3-501.18 ensure potentially hazardous foods held longer than 24 hours and ready-to-eat are date marked. observed several homemade sauce that meet the criteria. cdi items were labeled. |
| 2014-04-24 |
20 |
3-501.16 potentially hazardous cold food must be held at or below 45f. observed several items above 45f. cdi items placed in walk-in to rapidly cool. |
| 2014-04-24 |
14 |
4-601.11 food contact surfaces shall be clean to sight and touch. observed slicer stored as clean with food residue and tea/coffee maker with residue around water dispensing area. |
| 2013-09-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. uncooked spring rolls not under temperature control, diced tomatoes not under temperature control. see chart for temperatures and loca |
| 2013-09-30 |
31 |
3-501.15 cooling methods - pf. tied bag of cooked tofu cooling in walk in cooler. see chart for temperature. cdi- method corrected by operator. all other foods being cooled by approved method. |
| 2013-09-30 |
35 |
3-302.12 food storage containers identified with common name of food - c. three containers at the cook line and two containers being stored on shelving not labeled per rule. cdi- verbal correction. |
| 2013-02-19 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. spray bottles of chlorine sanitizer labeled as san |
| 2013-02-19 |
21 |
potentially hazardous foods that are ready to eat shall be date marked per rule requirement. containers of opened dairy not date marked. cdi- verbal education as to rule; detailed handout provided today. |
| 2013-02-19 |
2 |
employee health policy is required. per discussion with operator; employee's must report illness to management; but knowledge of food borne illness and exposure are not currently part of the health policy. cdi- verbal education as to rule; example employe |
| 2013-02-19 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. spray bottle of chlorine sanitizer labeled as wat |
| 2013-02-19 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. filters in one side of cook line hood system need to be cleaned of grease build up. under side and inside ridge of beverage nozzles |
| 2013-02-19 |
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 |
| 2013-02-19 |
45 |
food contact surfaces shall be smooth and easily cleanable. two small cutting boards are heavily scarred and stained. replace cutting boards. |
| 2013-02-19 |
31 |
cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14; and by approved method. large bag of noodles being cooled in walk in cooler. bag was closed. cdi- method corrected; discussed options for coolin |
| 2012-10-24 |
26 |
spray bottle containing hood cleaner being stored on prep sink. cdi- storage corrected. bottle was not labeled as to its contents. cdi- corrected. |
| 2012-10-24 |
21 |
potentially hazardous ready to eat food items being stored for periods of longer than 24 hours not date marked. cdi- verbal education as to rule requirement. handout provided to operator today. |
| 2012-10-24 |
35 |
in use seasonings/ dry mixes and oil not labeled. cdi- verbal education as to rule requirement to label all in use seasonings/ dry mixes/ oils not in their original containers. |
| 2012-10-24 |
14 |
mold on inside wall of ice machine and ice machine shield. cdi- all areas cleaned immediately. |
| 2012-10-24 |
54 |
employee food items stored in walk in cooler. cdi- discussed storage options/ designated employee items area. |
| 2012-10-24 |
42 |
stack of sheet pans stored on the floor in the walk in freezer. per operator statement; pans were clean and were going to be used. cdi- options for storage discussed; pans removed to be cleaned. |
| 2012-10-24 |
14 |
verbal education as to rule requirement to maintain food contact portions of equipment (interiors of microwaves and reach in and prep coolers) clean to sight and touch. |