| Violation Date |
Code |
Description |
| 2018-11-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some cracked floor tile in kitchen. repeat violation. |
| 2018-11-06 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed build up on shelves by back prep sink. shelves need detailed cleaning and cleaning frequency increased. |
| 2018-11-06 |
33 |
3-501.13 use approved thawing methods. observed beef thawing on counter above grill area. frozen foods must be thawed using one of the appropriate methods listed under 3-501.13 such as, in the refrigerator or under running water at a temperature of 70f |
| 2018-11-06 |
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 onions cooling in tightly wrapped foil, noodles cooling with a tig |
| 2018-11-06 |
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 cooked noodles being held |
| 2018-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bean sprouts on ice table at 52f. observed raw shrimp, beef, and pork all in prep top cooler above 45f. all other items stored in prep cooler were 45f or below. pic stated a |
| 2018-11-06 |
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 two whole onions that were cooked this morning. onions were wrapped in foil in walk in cooler. onions were 110f and 82f a |
| 2018-11-06 |
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. -p2-301.14 wash hands before donning gloves and between gloves uses. -pobs |
| 2018-06-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken stored next to carrot and raw chicken removed from commercial packaging over raw beef in reach in freezer. observed raw shell eggs stored over ready to |
| 2018-06-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p- observed slicer stored as clean but soiled with food debris. cdi, slicer components removed to begin cleaning. repeat. |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed bean sprout held at 58 degrees f. cdi, bean sprouts relocated to walk in unit to rapidly cool. improvement made since previous inspection. |
| 2018-06-27 |
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 2 containers of tofu not date marked in walk in unit. cdi, operator voluntarily discarded tofu |
| 2018-06-27 |
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 cooked noodle held using |
| 2018-06-27 |
45 |
4-205.10 food equipment, certification and classification - c - observed open container of tapioka stored in refrigerator intended for packaged or bottled foods. |
| 2018-06-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some cracked floor tile in kitchen. |
| 2018-06-27 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed pillow stored next to singles-service cups in closet and personal food over consumer food in walk in cooler. |
| 2018-06-27 |
42 |
4-803.11 storage of soiled linens - c- observed soiled towels on shelf outside of soiled linen container. |
| 2018-02-13 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed ceiling tiles around ware washing with holes. make sure to secure outer opening to ensure insects/rodents do not enter. |
| 2018-02-13 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer that has not been in use since sunday with s |
| 2018-02-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed container of rice hot holding below 135 degrees. cdi rice was discarded. |
| 2018-02-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top unit cold holding above 45 degrees. cdi all potentially hazardous food was discarded. verification required. |
| 2018-02-13 |
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 slicer being stored in back hallway. make sure to have a clean, dry location for storage. hallway is also used for dispo |
| 2018-02-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shrimp being stored over cooked rice and noodles. cdi shrimp was moved to bottom shelf. |
| 2018-02-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed prep sink no longer attached to wall. make sure to keep in good repair. |
| 2018-02-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed ceiling tiles around ware washing with holes. make sure to have smooth and easily cleanable; also to ensure pest are not en |
| 2018-02-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items comingling throughout establishment; being stored over top clean equipment/utensils and food ingredients. repeat |
| 2018-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan with significant dust on it being used in kitchen. observed build-up and debris on shelving in reach in unit. make sure to increase cleaning fre |
| 2017-10-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfdid not observe a certified food protection manager present. repeat |
| 2017-10-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee drinks on food preparation, drying racks etc. cdi drinks were moved below food, equipment and utensils. repeat. |
| 2017-10-20 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee wiping gloves instead of changing due to sticky. cdi food employee directed to remove gloves and wash hands if necessary.**food employee |
| 2017-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer that was stored clean with food debris on it. cdi pic will have slicer broken down and cleaned. |
| 2017-10-20 |
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 shrimp rolls cooling at room temperature at 79 degrees; shrimp had been cooked and cooled aproximately around 11 am at 12:40 |
| 2017-10-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2017-10-20 |
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 chicken cooling in large deep plastic container. observed pork tightly wra |
| 2017-10-20 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are under refrigeration, microwave, part of cooking process, or under running water as long as water does not rise above 70 degrees and product above 45 degrees. observed spare ribs thawing i |
| 2017-10-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed beef being prepared at 3 compartment sink while food employee was using first two basins for washing. cdi meat was moved and empl |
| 2017-10-20 |
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 slicer being stored in back hallway out of food establishment. make sure to have a designated area for storage.**will ch |
| 2017-10-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food, employee metamucil, vaseline and peanut butter being stored over clean equipment and food ingredients. make sure to have a |
| 2017-09-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. did not observe a certified food protection manager onsite during the inspection. repeat. |
| 2017-09-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee beverage/protein shaker on the food preparation counter and cutting board. make sure to store in a designated area to avoid contamination. cdi dr |
| 2017-09-07 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed same food employee donning gloves twice after changing task (touching raw shell eggs, leaving walk in cooler, food preparation). cdi food employee stopped both times and direct |
| 2017-09-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pan in the hank sink. cdi pan removed. |
| 2017-09-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee possessions commingling with food establishment ingredients, utensils etc. make sure to store cell phones, wallets, keys etc in |
| 2017-09-07 |
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 raw shell eggs kept on time |
| 2017-09-07 |
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 knives being stored in flip top unit on sides and in between equipment. |
| 2017-09-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp being stored over cooked rice and noodles. cdi shrimp located to bottom shelf. repeat points not escalate due to last inspection several separation issues and today only |
| 2017-08-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bean sprots cold holding above 45 degrees. cdi bean sprouts were placed on ice bath and allowed for rapid cool down. observed beef in flip top unit cold holding above 45 degrees |
| 2017-08-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfdid not observe a certified food protection manager during the inspection. repeat. |
| 2017-08-22 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p2-301.14 |
| 2017-08-22 |
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 upon entry to food establishment, observed food employee cutting onions that were ready to eat for salads with bare |
| 2017-08-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken being stored directly on top of beef. cdi beef discarded.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored direct |
| 2017-08-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on plates and bowls stored as clean. cdi items returned to ware washing.4-501.114 maintain sanitizer at correct concentrations when being |
| 2017-08-22 |
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 large pan of covered noodles, two large containers of chicken, and egg roll stuffing cooling in room temperature kitchen at |
| 2017-08-22 |
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 shell eggs being held out o |
| 2017-08-22 |
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 product that is cooked then frozen not being date marked with the pull date; items such as shrimp skewers, beef, chicken etc. cdi i |
| 2017-08-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies and gnats in the kitchen. make sure to have pest control address and keep food covered at all times. |
| 2017-08-22 |
37 |
3-305.11 store food in a clean, dry location, not expos ed to contamination. keep at least 6 inches above the floor. observed food on the floor in walk in cooler. make sure to store at least 6 inches off the floor. |
| 2017-08-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed fo |
| 2017-08-22 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed food employee not washing tomatoes before use. cdi food employee stopped and directed to wash produce. |
| 2017-08-22 |
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. observed handles laying on top of the food in flip top unit and in corn starch. c |
| 2017-08-22 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster doors open a |
| 2017-08-22 |
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 significant food debris behind equipment of stov |
| 2017-08-22 |
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 observed large container of noodles in cooling; tightly covered and cooling in room |
| 2017-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pan of sprouts cold holding counter above 45 degrees. cdi discarded. repeat |
| 2017-06-22 |
1 |
. 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. did not observe a certified food protection manager during the inspection. |
| 2017-06-22 |
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 food employee cutting onions bare handed. cdi product discarded. |
| 2017-06-22 |
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 pot of chicken broth soup that was cooled from last night at 47 degrees. cdi product voluntarily discarded. repeat*demonstra |
| 2017-06-22 |
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 food establishment marking |
| 2017-06-22 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c ware washing equipment shall be cleaned every 24 hours, prior to use or as often as need to avoid accumulation. observed in ware washing equipment scale build-up. some impovement and pic has a appoint |
| 2017-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris under drying rack above microwave. observed food debris in gaskets of reach-in. repeatmajor improvement since last inspection, points no |
| 2017-06-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors opened |
| 2017-06-22 |
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 piping behind stove wrapped with aluminum foil a |
| 2017-06-22 |
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 observed large stock pot of chicken broth soup that was cooled down still above 45 |
| 2017-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pan of sprout cold holding on counter above 45 degrees. cdi sprouts moved to walk in cooler for rapid cool down. |
| 2017-06-15 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are under running water(water no greater 70 degrees, food 45), in refrigeration, microwave or part of the cooking process.observe food establishment thawing at room temperature. cdi items mov |
| 2017-06-15 |
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 cooling in walk in cooler in pans; stacked on top of each other ti |
| 2017-06-15 |
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 2 bags of egg roll filling, shrimp sticks, chicken sticks, 2 bags of beef, container of shrimp, container of beef all without date |
| 2017-06-15 |
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 chicken and rice noodles cooling during inspection. based on the initial temperatures taken and another 30 minutes later; fo |
| 2017-06-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several gnats/flies in kitchen; observed one small roach. need to address openings into building and overall cleanliness. repeat.6-202.13 insect control devices, design and in |
| 2017-06-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pot of water being stored at the hand sink. cdi pot of water moved. repeat. |
| 2017-06-15 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.15 only wash hands in handwashing sink. -pf2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrappe |
| 2017-06-15 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.did not observe a certified food protection manager when entered food establishment. repeat.2-103.11(a-l) |
| 2017-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates, equipment stored as clean with food debris on them. cdi items returned to ware washing.repeat 4-501.114 maintain sanitizer at correct concentr |
| 2017-06-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. upon entrance to food establishment, observed containers of oils, spices etc not marked. food establishment began labeling once i e |
| 2017-06-15 |
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 on the floor in walk in cooler and under the racks. cdi food moved off the floor. repeat. |
| 2017-06-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food employees not wearing hair restraints when i entered the establishment and performing food preparation. c |
| 2017-06-15 |
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 handles laying down on food and single service bowls being used as a ute |
| 2017-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves throughout establishment. repeat4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed soda packaged drink co |
| 2017-06-15 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c warewashing equipment shall be cleaned as often as needed to avoid accumulation, every 24 hours and before beginning. observed build-up and debris inside ware washing. make sure to clean. |
| 2017-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris and residue being stored on drying racks, shelving in reach in units, gaksets and walk in cooler shelving. need to increase |
| 2017-06-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors open. |
| 2017-06-15 |
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 general splatter of food debris throughout estab |
| 2017-06-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed food employee orange, bottle of water, cell phone and cell phone charger being stored on food contact surfaces; plates. cdi items removed |
| 2017-03-28 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed food employee beverages being stored on food preparation counters and above food ingredients. cdi drinks were relocated.at the end of the inspection, went back into kitchen to check for thermometer. |
| 2017-03-28 |
6 |
•2-301.14 wash hands after activities that contaminate them. -p observed dish employee going from dirty and not washing hands afterwards at hand sink; rinsed hands at ware washing without soap. 2-301.15 only wash hands in handwashing sink. -pf |
| 2017-03-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pan storing in hand sink. cdi pan removed from hand sink. |
| 2017-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates, equipment and utensils with food debris on them. observed sticker residue on food contact surfaces. cdi items returned to ware washing. |
| 2017-03-28 |
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, sausage, fist balls and chicken that was cooked then frozen and pulled from freezer without date marks. cdi explained |
| 2017-03-28 |
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 raw shell eggs being kept o |
| 2017-03-28 |
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 containers of oils and spices not labeled; make sure to label all working containers of food/food ingredients if not able |
| 2017-03-28 |
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 employees wearing bracelets and watches upon entry to food establishment; make sure to only wear a plain wedding ring.2-402.11 |
| 2017-03-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. upon entry to food establishment, observed food on floor on walk in cooler. cdi crates places under food. |
| 2017-03-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. upon entry to food establishment did not observe a certified food protection manager. |
| 2017-03-28 |
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 handles laying down on top of food; rice and nontcs such as uncooked ric |
| 2017-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves throughout and split gaskets in reach in units and flip top units. repeat4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or e |
| 2017-03-28 |
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 food splatter and build-up on walls and ceiling. |
| 2017-03-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed lived roaches in food establishment; around ware washing and behind equipment. make sure to increase cleaning frequency and pest control visits. repeat |
| 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 food worker handling cut jalapenos with bare hands; jalapenos will not be cooked. cdi - verbal correciton; |
| 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 container of raw pork placed in flip top to cool. cdi - relocated to walk in cooler |
| 2016-12-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manger certification. |
| 2016-12-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observered a few live roaches near the dish machine. continue working with pest control service provider to eliminate pests. |
| 2016-12-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf a few bowls at the cook line are stred as clean with drips and food debris present. cdi - all sent to dish area for reprocessing. |
| 2016-12-28 |
45 |
4-501.11 maintain equipment in good repair. repaint or replace rusty shelves in walk in cooler. |
| 2016-12-28 |
51 |
5-203.12 toilets and urinals - c - observed urinal out of order in mens restroom. repair. |
| 2016-12-28 |
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 floors under equipment. |
| 2016-09-29 |
6 |
2-301.14 when to wash - p - wash hands after handling soiled equipment and before handling clean equipment. observed dish washer handle soiled equipment and proceed to handle clean equipment and not washing their hands in between. cdi by instruction. |
| 2016-09-29 |
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 beef, cut tomatoes and bean sprouts and shrimp overstacked an |
| 2016-09-29 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed cooked chicken cooling in covered container in bulk amount at 74 degrees f. observed chicken cooling in prep refrigerator from same batch according to chef. observed beef cooling i |
| 2016-09-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe available for use. verification required to ensure that facility has proper thermometer. |
| 2016-09-29 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store foods 6 inches from the ground. observed egg roll mix and cut cabbage in container on ground in walk in cooler. |
| 2016-09-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - clean equipment shall be clean to site and touch. observed clean cutting board and vegetable slicer and peeler stored clean but soiled with food debris. cdi, equip |
| 2016-09-29 |
51 |
5-203.12 toilets and urinals - c - observed urinal out of order in mens restroom. repair. |
| 2016-09-29 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - observed equipment no longer used in facility according to pic stored on rack outside of building. |
| 2016-09-29 |
54 |
6-305.11 designation-dressing areas and lockers - c - store employee items in designated areas. observed personal food stored with customer food in flip top prep unit according to food staff. observed personal computer stored on rack next to consumer item |
| 2016-09-29 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet nsf / ansi certification. observed non ansi / nsf vegetable slicer on shelf above 3 compartment sink. |
| 2016-09-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site. cdi by instruction. |
| 2016-06-30 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. repeat. |
| 2016-06-30 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed keys stored near plates in kitchen. observed food stored on microwave in kitchen that food employee stated was for personal use. |
| 2016-06-30 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some baseboard tile damage in kitchen and some tile damage in kitchen and below prep sink. |
| 2016-06-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed rusty shelving in low reach in prep refrigerators. observed 1 light out under hood ventilation system. |
| 2016-06-30 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed cooked chicken in bulk container cooling in walk in cooler from earlier in the day. observed onion sauce cooling in bulk container in walk in cooler. observed cooked noodles coolin |
| 2016-06-30 |
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 shell eggs overstaked in flip top prep unit at 74 degrees f and bean |
| 2016-06-30 |
14 |
ensure food equipment is washed, rinsed, and sanitized. observed food employee wash, rinse, and stored pans with clean pans and not sanitize equipment. cdi, pans relocated for proper cleaning. |
| 2016-06-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed 1 container of cooked chicken stored below raw beef in walk in cooler. cdi, chicken relocated for proper storage. improvement made sine previous inspection. |
| 2016-06-30 |
2 |
2-103.11 (m) person in charge-duties - observed child in dry storage closet near bar. |
| 2016-03-16 |
21 |
in i | | 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - ready to eat foods that are potentially hazardous, ready to eat and held over 24 hours shall be date marked. observed packages of |
| 2016-03-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed containers of raw beef removed from commercial packaging and stored over ready to eat foods in reach in freezer. cdi, foods relocated for proper storage. improvement made since p |
| 2016-03-16 |
26 |
7-102.11 common name-working containers - pf - toxic substances shall be labeled by common name of substance. observed 1 spray bottle of window cleaner not labeled. cdi, operator labeled container. |
| 2016-03-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. repeat. |
| 2016-03-16 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed several soups, heat treated onion and pork recently cooked and cooling in containers at ambient room temperature. cdi, operator voluntarily discarded onion and transferred soups to |
| 2016-03-16 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled linen stored on counter surfaces in kitchen. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c -store cl |
| 2016-03-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed ceiling lights out near warewashing sink and tall reach in freez~er unit. |
| 2016-03-16 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed soil residues accumulating on floors below equipment and on walls of facility. clean.6-501.114 maintaining premises |
| 2016-03-16 |
41 |
3-304.12 in-use utensils, between-use storage - c - store in-use utensils with handle out of food. observed several scoop handles stored in container bins in contact with food ingredients. repeat. |
| 2015-12-30 |
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 - use proper methods to cool food. observed chicken cooling at ambient room temper |
| 2015-12-30 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. |
| 2015-12-30 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed food employee not vigorously rub 10 to 15 seconds when washing hands and proceed to turn faucet off with bare hands after washing them. cdi by instruction. 2-301.14 wash hand |
| 2015-12-30 |
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 animal food stored with package of cooked beef in walk in cooler. observed raw chicken stored i |
| 2015-12-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - clean equipment shall be clean to site and touch. observed blade of can opener soiled but stored as clean. observed a plate stored as clean but soiled with food re |
| 2015-12-30 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - observed operator state that they interrupt the final cooking process for chicken. observed final cook temperature of chicken |
| 2015-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed raw shrimp, raw chicken overstacked in prep unit above 45 degrees f. observed bean sprout held in ice water at 48 degrees f. cdi, operator relocated beef and pork that was ov |
| 2015-12-30 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - food shall be stored 6 inches from the ground. observed 1 box of noodles stored on ground in walk in cooler. |
| 2015-12-30 |
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 handle of utensils stored in contact with food in prep refrigerator. |
| 2015-12-30 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed several soiled linens on prep table equipment, stored on oven in contact with chicken that was discarded. store soiled linen in cleanable container or washable laundry bag. obse |
| 2015-12-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed some rust in shelving in prep units. improvement made since previous inspection.4-402.11 fixed equipment, spacing or sealing-installation - c - fixed equipment not easily movable shall be |
| 2015-12-30 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed shelving soiled throughout kitchen areas where clean equipment and plates were stored. repeat. |
| 2015-12-30 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed floors, walls in need of cleaning throughout kitchen space. |
| 2015-12-30 |
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 lighting over single-service articles in hallway not shielded, shatterproof or shatter-resistant. |
| 2015-07-22 |
20 |
c3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut leafy greens, shrimp, and eggs overstacked in flip top prep unit over chill line. cdi, operator relocated foods to rapidly cool. observed cooked noodles at room temperatu |
| 2015-07-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken removed from commercial packaging and stored over ready to eat foods in reach in freezer. cdi, operator relocated foods for proper storage. |
| 2015-07-22 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf - observed small diameter probe thermometer not functioning. battery possibly dead. provide an accurately calibrated thermometer. verification required by 8/1/15 |
| 2015-07-22 |
4 |
employees may drink from a closed beverage container if handled to prevent contamination of food or equipment. observed food employee drinking an employee beverage over prep area in kitchen. observed 1 twist top employee beverage on shelf in kitchen. cdi |
| 2015-07-22 |
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. observed in-use knife stored against soiled area of microwave in front prep area |
| 2015-07-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed food dishes prepared with rare beef according to menu, such as pho tai, with no consumer advisory on me |
| 2015-07-22 |
45 |
. 4-501.11 maintain equipment in good repair. observed rust developing on shelving inside walk in cooler. observed a leak in walk in cooler. repeat. observed 2 plastic food storage conainer lids and a fryer basket no longer in good repair. replace. obser |
| 2015-07-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some soil accumulating in storage cabinet behind bar. observed shelving accumulating dust and soils throughout facility. |
| 2015-07-22 |
53 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed several items stored in back hallway outside of kitchen, including old fryer equipment. remove. repeat. |
| 2015-07-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment being cleaned then wet stacked at 3 compartment sink. allow equipment to air dry. repeat.4-803.11 storage of soiled linens - c - store soiled linen properly. obse |
| 2015-03-05 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - the only person with certification was out of town. |
| 2015-03-05 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed a bowl sitting on top of lettuce in the prep unit. observed a plastic tub on top of peeled cucumber. cdi - food items were rewashed. observed |
| 2015-03-05 |
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 pic touch several items with bare hands. cdi - every item touched was discarded. explained not to touch r |
| 2015-03-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a pot in the handsink upon arrival. cdi - removed pot and explained to pic not to store anything in the handsink. |
| 2015-03-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the large slicer and can opener. cdi - both items washed during inspection. observed build up on ice machine shield. cdi - cleaned du |
| 2015-03-05 |
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 wall damage behind the prep table beside the prep unit. repair wall. 6-501. |
| 2015-03-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed bowls stacked wet beside the fryers. |
| 2015-03-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed boxes of lids and cups on the floor by soup station. cdi - boxes were moved to a shelf. |
| 2015-03-05 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on all units in the facility. observed a leak in the walk in cooler. call for repair. |
| 2015-03-05 |
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 a tightly covered container of lettuce in the walk in cooler. lettuce w |
| 2014-10-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. observed employee rinse hands at 3 compartment sink and dry with paper towel. cdi by instruction. employee washed hands with soap at hand sink before continuing. |
| 2014-10-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed raw beef stored over cooked beef and raw shell eggs stored over jalapenos in walk in cooler. cdi by rearranging foods. also observed raw shrimp stored over noodles and cooked chick |
| 2014-10-09 |
14 |
4-701.11 food contact surfaces shall be sanitized after cleaning and before use. observed employee washing and rinsing utensils at 3 compartment sink without sanitizing. cdi by giving demonstration to pic and employees on how to properly set up 3 compar |
| 2014-10-09 |
15 |
3-306.14 small containers of sauces with lids may not be reused for multiple customers. once containers are returned from table, the remaining food must be discarded and containers washed and sanitzed prior to use for an additional customer. cdi by inst |
| 2014-10-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. observed partially cooked chicken in reach in cooler on line. cdi by instruction with pic. application for approved procedures g |
| 2014-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed rehydrated noodles on table on cook line at 71f upon arrival. cdi by placing in walk in cooler. |
| 2014-10-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. observed one spray bottle of window cleaner unlabeled. cdi by labeling. |
| 2014-10-09 |
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. observed covered containers of cooked beef and cooked chicken in walk in and reach in |
| 2014-10-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing watches and rings. |
| 2014-10-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed dirty towels hanging on handle of oven on cook line. |
| 2014-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general cleaning needed of non-food contact surfaces throughout including shelving in walk in cooler, legs of tray holder on cook line etc. |
| 2014-10-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repair needed of wall near floor behind metal cart on cook line.6-502.12 floors, walls, ceilings including the attachments such as |
| 2014-10-09 |
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 lights in wait station area not shielded or shatter proof.6-305.11/6-501.110 designate and use an area fo |
| 2014-03-27 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees; ensure that approved employee health policy is in place and that all staff know information regarding reporting; observed staff having no knowledge |
| 2014-03-27 |
41 |
3-304.12 in-use utensils, between-use storage; properly store utensils between use; observed scoop handles stored in food products; ensure handle is extended out of products. |
| 2014-03-27 |
1 |
2-102.12 certified food protection manager; provide pic that is a certified food protection manager; observed pic on site not a cfpm. |
| 2014-03-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep floors clean; observed flooring underneath equipment collecting debris in need of general cleaning. |
| 2014-03-27 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed surfaces of equipment in need of cleaning throughout establishment; observed handles of a bulk dry food bins collecting debris in need of cleaning. |
| 2013-09-26 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. lower open wire shelving at cook line and at front storage area needs to be cleaned of debris build up. |
| 2013-09-26 |
41 |
3-304.12 in-use utensils, between-use storage - c. two rice scoops stored in room temperature water at rice water. cdi- verbal correction, container was emptied by employee. |
| 2013-09-26 |
31 |
3-501.15 cooling methods - pf. rice being cooled in walk in cooler over night tightly covered and stacked in large amount. see item 18. |
| 2013-09-26 |
18 |
3-501.14 cooling - p. large pot of rice being cooled in walk in cooler. owner's sister advised that rice was placed in cooler last night and covered to prevent possibility of debris falling into it. rice stacked in large amount and covered. rice was not a |
| 2013-09-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. dried residue and debris in the bottom of beverage cooler in dry storage area. cdi- operator cleaned immediately. |
| 2013-09-26 |
6 |
2-301.14 when to wash - p. employee changed shoes, and returned to prep line to continue cooking. cdi- employee advised that hands must be washed due to changing shoes. employee washed hands. |
| 2013-09-26 |
1 |
2-102.12 certified food protection manager - c. no one on site today with verification of food safety training. cdi- verbal correction. owner sunny le advised of compliance date of january 1, 2013. |
| 2013-05-08 |
1 |
certified food protection manager shall be on site during all operational hours and provide verification of training. no one on site today with verification of training. cdi- operator advised that he can no longer locate his certificate (dated 5/2009). |
| 2013-05-08 |
7 |
except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such a |
| 2013-05-08 |
13 |
food shall be protected from cross contamination. raw beef stored over noodles in the walk in cooler; raw chicken being thawed in 3 compartment sink; and soiled utensils also stored in other compartments and on drainboard. cdi- all corrected. |
| 2013-05-08 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. dried residue on slicer being stored as clean; liquid drippings in the bottom of the reach in freezer. cdi- all cleaned |
| 2013-05-08 |
31 |
use approved methods to rapidly cool foods. large container of rice tightly covered being cooled in the walk in cooler. cdi- operator removed rice; and reheated. discussed options for cooling foods with operator. |
| 2013-05-08 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. shelving in storage area is rusting. oper |
| 2013-05-08 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises. gnats observed to be at beverage/salad area. cdi- operator provi |
| 2013-05-08 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. grease and residue under and behind one stove at main cook line. cleaning is needed. |
| 2013-05-08 |
53 |
except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth |
| 2013-05-08 |
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 |
| 2013-01-10 |
27 |
haacp plan is required for specialized process. operator continues to offer freshly squeezed orange juice to customers. no haacp plan in place. cdi- verbal education as to rule |
| 2013-01-10 |
21 |
potentially hazardous ready to eat foods being stored more than 24 hours not date marked. ready to eat potentially hazardous foods such as cooked chicken and beef not date marked. cdi- verbal education; handout provided. |
| 2013-01-10 |
22 |
food items being held for time control for safety shall be documented for the process; and written procedures shall be provided for that process prior to inspection. operator advised that time control for safety is being used for the tapioca pearls for th |
| 2013-01-10 |
26 |
hazardous chemicals stored in working containers shall be labeled with their common name. spray bottle of sanitizer not labeled as to the type. cdi- verbal education as to rule; labeling needed; ie chlorine sanitizer |
| 2013-01-10 |
31 |
cool potentially hazardous foods by approved method. lettuce being cooled in prep cooler. cdi- corrected |
| 2013-01-10 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. dried food debris on interiors of reach in freezers. cdi- verbal education |
| 2013-01-10 |
37 |
store food for protection from possible contamination at least 6 inches off the floor. container of chicken stored on the floor in the walk in cooler. cdi- storage corrected. food items being stored in walk in cooler not in the cooling process; stored unc |
| 2013-01-10 |
45 |
multiuse food contact surfaces shall be smooth and easily cleanable. multiple large and small non food contact approved containers being used to store food items. food is stored in direct contact with containers. discussed options with operator for approv |
| 2013-01-10 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. cleaning of grease build up and dried debris from the side of equipment and stands is needed. |
| 2013-01-10 |
53 |
provide floors that are easily cleanable. damaged floor tiles throughout facility. replace tiles. |
| 2013-01-10 |
35 |
all dry goods; dry mixes; dry seasonings; and oils not stored in original containers shall be labeled with their common name. in use seasonings and dry mixes at cook line need to be labeled. cdi- verbal education as to rule; operator began labeling. |
| 2013-01-10 |
1 |
certified food protection manager shall be on site during facility operation; and provide verification of training. no one on site today with verification of food safety training. cdi- verbal education; handout provided. |