| Violation Date |
Code |
Description |
| 2018-07-23 |
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 steamed broccoli with old t |
| 2018-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mixed peas and carrots in main prep cooler at 54, noodles in cooler at 54. said to be in cooler approx. 3 hrs. cdi- cdi- tcs items moved to stand up fridge to chill back to 41. |
| 2018-07-23 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed large portion of shrimp just cooked from raw at 125 degrees in several areas. cdi- pic put shrimp back on grill to prop |
| 2018-07-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pans of raw chicken stored above rte peas and carrots in prep cooler. cdi- chicken removed from cooler and properly stored on bottom of refrigerator unit. |
| 2018-07-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored in fridge and prep cooler. cdi- drink removed. |
| 2018-01-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a wet wiping cloth stored in the hand sink by the registers. cdi - cloth was removed. |
| 2018-01-18 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. cdi - containers were separated to air dry. |
| 2018-01-18 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. replace gasket. |
| 2018-01-18 |
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 2 squeeze bottles of water unlabeled. cdi - bottles were labeled during the inspection. |
| 2018-01-18 |
54 |
repeat violation 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee's purses, clothing and food stored with facility items throughout. separate employee items. |
| 2018-01-18 |
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 the equipment on the cook line. |
| 2017-07-26 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food stored above facility in the reach in cooler. store employee food away from facility food. |
| 2017-07-26 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the left door of the prep unit by the registers. replace gaskets.observed rusty shelves in the walk in cooler. resurface/replace shelves. |
| 2017-07-26 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-07-26 |
22 |
repeat violation 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 b |
| 2017-07-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw beef stored above cooked broccoli and mushrooms in the reach in cooler. cdi - beef was placed on the bottom shelf.3-302.11(a) separate the different types of raw animal foods |
| 2017-01-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed rice cooling in the walk in cooler with lids on. cdi - pic removed the l |
| 2017-01-31 |
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 facility holding cooked b |
| 2017-01-31 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed several squeeze bottles unlabeled throughout the facility. observed at least 2 shakers unlabeled. observed a sugar and r |
| 2017-01-31 |
42 |
general comment 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. -observed 2 cuttings boards stored behind both prep sink faucets. cdi - pic moved them to the drying rack. |
| 2017-01-31 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. replace gasket. |
| 2017-01-31 |
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. - observed 2 containers of spatulas in 107f water. cdi - pic placed items to hold |
| 2016-10-11 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build up on floors in walk in cooler. clean. |
| 2016-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on shelving, 3 door reach in freezer interior and non-food contact surfaces of soda machine. clean. repeat. |
| 2016-10-11 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket in 3 door reach in freezer. repair. |
| 2016-10-11 |
33 |
3-501.13 use approved thawing methods. observed raw beef thawing on counter. cdi- beef placed into walk in cooler and instruction provided. |
| 2016-10-11 |
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 5 bus bins on rice cooling since previous night, above 45 f (see temp chart). cdi- all bins were voluntarily discarded. |
| 2016-05-31 |
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 floor coving to be missing/damaged. repair. repeat.6-502.12 floors, walls, cei |
| 2016-05-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on shelving throughout facility. clean. |
| 2016-05-31 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed employee rinse grill utensils in 3 comp sink without the appropriate wash, rinse and sanitize steps. cdi- instruction provded and utensils were s |
| 2016-01-27 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed food and debris build up around kitchen includin |
| 2016-01-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken in fryer basket below 135 f (see temp chart). cdi- item was re-cooked and instruction provided to pic. |
| 2016-01-27 |
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 eggrolls in reach in cooler pic stated had been cooling for 1 hr. eggrolls were at 110 f and would not have made it to the |
| 2015-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shrimp that had just been placed in reach in freezer at 67 f. shrimp had just been peeled. cdi-discussed with pic importance of limiting time out of refrigeration. item was |
| 2015-08-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dirty rag being stored on hook, on top of clean utensil. cdi-rag was removed and utensil was rewashed. |
| 2015-08-06 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility has thermometers but they are not thin probe. cdi-discussed importance of a thin probe thermometer and pic will b |
| 2015-08-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on prep counter. maintain in sanitizer. |
| 2015-08-06 |
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 trash and food debris/build up in corners of kitchen and under equipment. clea |
| 2015-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed biuld-up on outside of ice chute on soda fountain. |
| 2015-06-26 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored in dirty ice scoop container with standing water. ob |
| 2015-06-26 |
39 |
a 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed buckets for storing wiping cloths testing 0ppm chlorine. see item # 14. |
| 2015-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shrimp in walk-in cooler > 45f. shrimp was recently peeled and was 65f. cdi by placing shrimp in reach-in freezer. discussed with pic the importance of limiting time raw foo |
| 2015-06-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed spray bottles labeled as sanitizer and sanitizer buckets for sanitizer testing 10ppm. cdi by refill and testing at 50ppm.4-602.11 clean the equipment and utensils as required to avoid con |
| 2015-01-09 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.repair the holes in the womens restroom wall near the paper towel dispenser.6-501.12 cleaning, frequency and restrictions - cclean the floors, |
| 2015-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside the compartments of the flat top grill and in between the grills. |
| 2015-01-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 different cleaners stored inside spray bottles with sanitizer labels. cdi by properly labeling bottles and explaining that bottles can no longer be used fo |
| 2015-01-09 |
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/pfobserved cooked chicken stored under |
| 2015-01-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw steak taken out of a bowl and cooked to a proper final cook temperature and then placed back into the same bowl. cdi by immediately removing to thoroughly reheat to 188f and pla |
| 2014-07-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain cold foods at or below 45f and below. observed noodles inside the prep cooler at 51f. cdi by moving into the reach in cooler, m |
| 2014-07-11 |
42 |
4-901.11 equipment and utensils, air-drying required - cproperly separate the plastic gray containers to allow for air drying. observed all stacked while wet. (repeat x 2) |
| 2014-07-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cmaintain equipment clean. observed cleaning needed around the deep fryers. |
| 2014-07-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain cl sanitizer at least 50ppm. observed two spray bottles at 10ppm. cdi- by re-preparing at 50ppm. |
| 2014-07-11 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - cobserved tiled coving damage at the corners in the kitchen. |
| 2014-07-11 |
51 |
6-501.18 cleaning of plumbing fixtures - cmaintain the restrooms clean. observed the hansink, tiolet and urinal in need of cleaning in the mens restroom. |
| 2014-01-16 |
42 |
4-901.11 equipment and utensils, air-drying requiredseparate the gray food containers to allow them to properly air dry. repeat |
| 2014-01-16 |
39 |
3-304.14 wiping cloths, use limitationproperly store wiping cloths in sanitizer in between uses. observed wiping cloths used for wiping off the grill stored on the grill ledge. repeat |
| 2014-01-16 |
38 |
2-303.11 prohibition-jewelryonly a plain wedding band is allowed on employee preparing food. observed cook line employees wearing an adorned ring and another with a watch.2-304.11 clean condition-outer clothingemployees should wear clean outer clothing. o |
| 2014-01-16 |
22 |
3-501.19 time as a public health controlfollow approved tphc procedures. observed the times on the chicken and shrimp incorrectly marked. time was corrected with fresh product. |
| 2014-01-16 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain sanitizer at the correct concentration. observed cl sanitizer at 10ppm. sanitizer was re-prepared at 50ppm. |
| 2014-01-16 |
6 |
2-301.12 cleaning procedureproperlyk wash your hands using the correct procedure. observed cook line employees wiping their hands on the cloths hanging off their aprons. cdi by education and redirecting them to the handsink for proper handwashing. |
| 2013-07-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationproperly segregate all foods to prevent contamination. observed raw shelled eggs stored over lemons. the eggs were moved below the lemons. |
| 2013-07-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsall food contact surfaces must be clean to the sight and touch. observed food debris left on knives, peeler, metal stainer and large gray plastic food containers. all wer |
| 2013-07-16 |
39 |
3-304.14 wiping cloths, use limitation*new*- properly store all wiping cloths in between uses in sanitizer. observed wiping cloths stored on splash guards on the prep sink and the handsink. observed cloth stored on chefs apron. |
| 2013-07-16 |
45 |
4-501.11 good repair and proper adjustment-equipmentmaintain all equipment in good repair. observed prep cooler maintaining an internal temperature of 50f. all products stored inside were cooling, non tcs, or tphc items. all items cooling were moved into |
| 2013-07-16 |
54 |
4-202.18 ventilation hood systems, filtersproperly clean all hood filters. observed grease dripping for the hood filters.6-202.12 heating, ventilation, air conditioning system ventsmaintain all air conditioning vents clean. observed dust build up on the a |
| 2013-07-16 |
42 |
4-901.11 equipment and utensils, air-drying requiredproperly air dry all utensils. observed large plastic gray food containers stacked while wet. |
| 2013-01-29 |
21 |
all rte (ready to eat) food items listed in 3-501.17 held for more than 24 hours need to be date marked. observed cooked broccoli; sauces and washed/cut produce without proper date marking. instruction and handout provided during inspection. |
| 2013-01-29 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. obserevd some build up on the floor under the shelving near the water heater. |
| 2013-01-29 |
41 |
food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. observed stainless steel bowls used to dispense items in the top of the prep cooler on the cook line. facility needs han |
| 2013-01-29 |
22 |
follow approved tilt or tcs for beef; chicken and shrimp. observed beef not cooked to 155f labeled for tilt or tcs. follow procedures and ensure all three items are fully cooked; shrimp;145f; beef 155f and chicken 165f. also items may not be kept after |
| 2013-01-29 |
6 |
food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the dispo |