| Violation Date |
Code |
Description |
| 2018-11-20 |
54 |
4-202.18 ventilation hood systems, filters - c observed hood in use while missing a few hood filters, pic said they were cleaned and would be replaced soon. be sure hood filters are in placed while cooking. |
| 2018-11-20 |
45 |
4-501.11 maintain equipment in good repair. two rice warmer metal pot inserts are beginning to show scrapes in the metal coating inside. should be replaced soon. |
| 2018-11-20 |
40 |
3-302.15 washing fruits and vegetables - c observed scallions, celery, and zucchini being cut then washed, be sure produce is washed first before cutting to prevent introducing soil or contaminates into the foods. cdi- corrected by instruction. |
| 2018-11-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed workers not wearing hats or hair restraints while cooking. cdi- workers put on hats. |
| 2018-11-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed brown onion sauce cooked yesterday not date marked. points not deducted as foods were not 24 hrs old but sauce typically kept more |
| 2018-11-20 |
13 |
3-304.15 (a) gloves, use limitation - p observed employees leaving wok station to go in walk in cooler, touching cooler door handle, get tubs of food and return to work station without removing/ changing gloves. also employees should be washing hands when |
| 2018-11-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink cup stored on prep table during vegetable prep. cdi- drink removed, table cleaned. |
| 2018-09-05 |
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 large and sealed buckets of tcs brown sauce actively cooling in walk in co |
| 2018-09-05 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees cooking wihout hair restraints. cdi- employees put on hats. |
| 2018-09-05 |
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 large buckets of cooked brown sauce with cooked green onions at 115 degrees approx. 1 hr since cooling began. was not go |
| 2018-09-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food items stored above bottled drinks for restaurant. cdi- items re-arranged to store employee personal food separate |
| 2018-06-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal drink stored on steam table next to soups, eye glasses stored on shelf above prep cooler. |
| 2018-06-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of soy sauce stored directly on floor at wok line. |
| 2018-06-27 |
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 labels fading on table that holds dry items and sauces next to wok line. observed bottle of duck sauce unlabeled. |
| 2018-06-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thin probe thermometer available for use today. vr - verification required. |
| 2018-06-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed bleach sanitizer measuring too strong. it took more than 5 dilutions to reach an acceptable level of 50-100 ppm free chlorine. cdi - diluted properly, shared prep dire |
| 2018-06-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzles n need of better more frequent cleaning. |
| 2018-03-19 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - observed chicken cooling in the walk in cooler; chicken was cooked at 9:00 am. at 11:20 am one container was at 90f and another was |
| 2018-03-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed an employee wash his hands then turn off the faucet with bare hands. cdi - explained th |
| 2018-03-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed an employee using sanitizer that was 0 ppm. cdi - the bottle was remade at 50 ppm bleach. |
| 2018-03-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed multiple boxes of raw chicken sitting out on the prep table at 54f. cdi - the boxes were moved into the walk in cooler to cool. explained to only bring out a little at a time |
| 2018-03-19 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed personal food stored with facility food in the walk in cooler. cdi - personal food was moved to the bottom shelf of the |
| 2018-03-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf - facility did not have a test strip to test their bleach sanitizer. verification required 3/29/2018 |
| 2018-03-19 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2018-03-19 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-11-16 |
31 |
repeat violation 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed shrimp cooling in the prep top on the cook line. cdi - |
| 2017-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the ice machine. |
| 2017-11-16 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw beef above broccoli in the walk in cooler. cdi - broccoli was moved to the produce shelf.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - |
| 2017-09-05 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed personal food stored on the dry storage shelves and on the top shelf of the walk in cooler. keep personal food below an |
| 2017-09-05 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler. replace gasket. |
| 2017-09-05 |
31 |
repeat violation 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed 2 tubs of chicken cooling on the table by the back door |
| 2017-09-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed cooked chicken and pork in the walk in cooler without a dates. pic stated they were cooked on sunday (9/3) then placed in the fre |
| 2017-09-05 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw eggs stored above sauce in the prep unit on the cook line. cdi - items were rearranged correctly.3-304.11 food shall only contact surfaces of properly cleane |
| 2017-05-23 |
13 |
repeat violation 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p- observed raw chicken stored above cooked shrimp in the prep unit. cdi - chicken was moved to the bottom shelf. |
| 2017-05-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified. |
| 2017-05-23 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed an employee cutting broccoli with bare hands. cdi - stopped employee and explained that gloves need to b |
| 2017-05-23 |
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 with facility food on the dry storage shelves. |
| 2017-05-23 |
31 |
general comment 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 3 tubs of chicken cooling on the counter. chicken was ar |
| 2017-03-06 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves and the dry storage shelves. |
| 2017-03-06 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the walk in cooler door and prep unit. replace gaskets.observed shelves starting to rust in the walk in cooler and dry storage. |
| 2017-03-06 |
38 |
general comment 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed an employee with a long pony taik working without a hair restraint. cdi - employee put on a hat |
| 2017-03-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a sanitizer bucket not labeled. |
| 2017-03-06 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -pf - observed raw chicken stored above raw eggs in the prep unit, raw pork above shell eggs in the walk in cooler, and raw beef and raw chicken stored above raw shrimp in the |
| 2016-12-12 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p - observed a bottle of cold medicine stored on top of cans in the dry storage area. cdi - bottle was removed. |
| 2016-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2016-12-12 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit and the walk in cooler. replace gaskets.observed shelves starting to rust in the walk in cooler |
| 2016-12-12 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers and bowls stacked wet. |
| 2016-12-12 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above raw eggs and beef in the walk in cooler and prep unit. observed raw chicken stored above raw beef in the freezer.3-302.11(a) separate raw |
| 2016-12-12 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed 2 employee drinks stored above prep areas. cdi - drinks were removed. |
| 2016-08-23 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed items in the prep unit above 45f. cdi - items were taken to the walk in to cool and ice will be used to help cool things down. |
| 2016-08-23 |
31 |
repeat violation 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed noodles and pork cooling in the prep top. cdi - items |
| 2016-08-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken and raw beef stored above raw shrimp and shell eggs in the walk in cooler. cdi - items rearranged correctly. follow the same storage order for opened pacakges in the f |
| 2016-08-23 |
45 |
4-501.11 maintain equipment in good repair. - observed a prep unit holding items above 45f. maintenance has been contacted. food has been moved to the walk in cooler and ice will be used. verification required 9/1/2016observed rusty shelves in the dry sto |
| 2016-08-23 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed some bowls stacked wet. |
| 2016-04-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 2 tubs of sesame chicken cooling in walk in cooler in deep and wrapped tubs for approx. just over 2 hrs at 86-78 degrees. cd |
| 2016-04-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fried chicken pieces at 68 degrees, chicken is removed from cold holding and kept out for 1-2 hrs without temperature control. cdi- chicken placed in walk in cooler to chill to |
| 2016-04-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf chicken observed improperly cooling |
| 2016-04-14 |
45 |
4-501.11 maintain equipment in good repair. observed produce racks in walk in cooler and dry good racks in prep area are badly peeling, need replacing soon. |
| 2016-04-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open buckets of duck sauce being stored on floor during prep. observed wrapped tub of raw chicken and boxes of egg roll dough sto |
| 2016-02-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black build up on gaskets of walk-in cooler door and prep cooler doors. |
| 2016-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked on storage rack above 3-compartment sink. cdi-separated containers to properly air dry. |
| 2016-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shell egg at 60f in prep cooler. raw shell egg was setting out by grill prior to inspection for customer orders. cdi- relocated egg to prep cooler to quickly cool down. |
| 2016-02-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw egg and shrimp in prep cooler. observed raw chicken stored over raw shrimp and eggs in walk-in cooler. cdi-relocated chicken to lower shelves. |
| 2015-12-31 |
2 |
2-103.11 (m) person in charge-duties. observed the employees were not knowledgeable about the symptoms required to report to management. **ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf |
| 2015-12-31 |
52 |
(no point deduction) 5-501.113 covering receptacles. observed both dumpster with doors open. **keep dumpster doors closed. |
| 2015-12-31 |
47 |
4-602.13 nonfood contact surfaces. observed the shield in the ice machine bin with pink residue. **keep the equipment clean to avoid build up of dust, food residue or debris. cdi - the shield was cleaned and sanitized during the inspection. |
| 2015-12-31 |
39 |
3-304.14 wiping cloths, use limitation. observed one wiping cloth at the raw prep area was stored on the prep top. **hold in-use wiping cloths in sanitizer between uses. |
| 2015-12-31 |
37 |
3-307.11 miscellaneous sources of contamination. observed boxes of food were stored on the floor in the walk-in freezer. **protect food from contamination sources not specifically noted by code. cdi - food was removed from the floor. |
| 2015-12-31 |
26 |
7-102.11 common name-working containers. observed several buckets of chlorine sanitizer were not labeled. **label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2015-12-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. observed cooked pork stored with raw shrimp and raw chicken in the walk-in. **separate raw animal foods from ready-to-eat foods. -pcdi - the cooked and uncooked foods were re- |
| 2015-12-31 |
1 |
2-102.11 demonstration. observed the person in charge did not have food safety certification. **pic demonstrates knowledge by being a certified food protection manager. |
| 2015-08-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken above rte foods and sauces in prep cooler. cdi- chicken stored by final cook temperature.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equ |
| 2015-08-13 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed cooling sauces stored on floor of walk in freezer. cdi- food stored off the floor. |
| 2015-08-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw eggs stored at room temperature at 75 degrees. need to use ice baths or tphc if keeping eggs out. cdi- eggs disposed of. observed spring rolls being left out for extended am |
| 2015-08-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. racks in walk in cooler need cleaning. dish shelves above 3 comp sink needs cleaning. |
| 2015-08-13 |
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. walls near walk in cooler and by dry good storage racks need cleaning. |
| 2015-03-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of chicken in walk in freezer and bucket of soy sauce on cook line stored on floor. cdi- items stored off the floor. |
| 2015-03-31 |
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 sealed buckets of tcs brown sauce improperly cooled and deep containers of |
| 2015-03-31 |
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 2 closed buckets of brown sauce made with cooked onions, cooling since yesterday observed at 48 degrees. cooked fresh scalli |
| 2015-03-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above onions in walk in cooler and raw chicken stored above open pan of raw egg yolks in prep cooler. cdi- foods properly stored by final cook temperature. |
| 2014-12-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee storing cell phone on top of paper egg roll sleeves. cdi- egg roll sleeve disposed of, worker moved cell phone to personal stora |
| 2014-12-30 |
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 observed fried chicken pieces stored in deep containers cooling at 83 degrees very |
| 2014-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg rolls at 60 degrees and raw egg yolks at 63 degrees stored at room temperture over 30 minutes according to kitchen worker. minimize time food is not under temperature contro |
| 2014-12-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw eggs in prep cooler. cdi- food properly stored by final cook temperature. |
| 2014-09-22 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee wipe nose with his hand twice and make no effort to wash hands, when prompted employee attempted to wash hands at prep sink. cdi- employee corrected, properly washed hands at |
| 2014-09-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above egg yolks in reach in cooler and raw pork and raw chicken stored above raw shrimp in walk in cooler. cdi- foods properly stored by final cook temperature. |
| 2014-09-22 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed a couple wet wiping cloths left out on counters not stored in sanitizer. |
| 2014-09-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. air dry dishes and utensils. observed a few pans tight stacked while still wet. |
| 2014-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fried chicken pieces at 75 degreees that are frequently leftout at room temperature for long periods of time between orders. need to take out what is needed per order to minimiz |
| 2014-09-22 |
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 racks in walk in cooler, dry goods shelves, and racks inside main prep cooler needing better cleaning. |
| 2014-09-22 |
53 |
6-502.12 floors, walls, ceilings shall be clean. observed a few walls and ceilings throughout in kitchen needing cleaning of dust and sauce stains. |
| 2014-09-22 |
45 |
4-205.10 equipment must be nsf or equivalent. observed domestic reach in freezer in use. |
| 2014-09-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed two spray bottles of sanitizer reading 0 ppm. cdi- pic corrected saniitzer strength.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observe |
| 2014-06-17 |
14 |
4-602.11 food contact surfaces must be cleaned min. 4 hrs after use. observed meat slicer not used today with food particles on blade and blade guard. cdi- slicer cleaned. |
| 2014-06-17 |
53 |
6-501.12 maintain floors walls and celings clean. observed a few dirty walls in prep area of kitchen and wall corner near back door with cobwebs and dust needing cleaning. |
| 2014-06-17 |
47 |
4-602.13 maintain non food contact surfaces clean. observed a few areas in kitchen needing better cleaning: pipes around wok, dry good storage rack, dish shelf above 3 comp sink. |
| 2014-06-17 |
45 |
4-205.10 equipment must be nsf or equivalent. observed domestic reach in freezer in use. |
| 2014-06-17 |
42 |
4-903.11 store clean dishes and utensils in a clean place to prevent contamination. observed knives stored on dirty rack and clean dishes stored on soiled shelf. |
| 2014-06-17 |
38 |
2-401.11 employees need to wear hair restraints. observed food handling employee with no hair restraint. |
| 2014-06-17 |
37 |
3-305.11 do not store food on the floor. observed sauces placed on walk in freezer floor to cool. cdi- sauces to be stored off the floor. |
| 2014-06-17 |
35 |
3-302.12 label all dry goods. observed a container of cooking powder not labeled. |
| 2014-06-17 |
31 |
3-501.15 use approved cooling methods fora tcs foods. observed buckets of cooked onion sauce cooling in amounts that are too keep to quickly cool, sauce observed at 118 degrees approx. 1.5 hrs since cooling begin, doubtfull sauce will reach target tempera |
| 2014-06-17 |
26 |
7-102.11 label all chemicals. observed large tub of lye floor cleaner not labeled. cdi- instucted pic to label tub.7-201.11 separate and store chemicals from food or food contact surfaces to prevent contamination. observed containers of lye cleaner stored |
| 2014-06-17 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed fried chicken pieces at 75 degreees that are frequently left out at room temperature for long periods of time between orders. need to take out what is needed per order to minimize time f |
| 2014-03-25 |
13 |
3-302.11 store food by final cook temperature. observed raw beef above raw broccoli and raw chicken above raw shrimp in walk in cooler. cdi- food properly stored. |
| 2014-03-25 |
9 |
3-201.11 food must come from an approved source. observed tin can of sauce, pic said they purchased, in prep cooler with no labeling pic had no proof sauce was from an approved source. cdi- pic voluntarily disposed of sauce. maintain invoices or receipts |
| 2014-03-25 |
35 |
3-302.12 label dry goods. observed sugar held in broken container not labeled. cdi- container of sugar disposed of. |
| 2014-03-25 |
42 |
4-901.11 air dry all dishes and utensils. observed a few pans tight stacked while still wet. |
| 2014-03-25 |
37 |
3-305.11 do not store food on the floor. observed several tubs of food on floor of walk in freezer and bucket of suace stored on the kitchen floor. foods stored off of floor. |
| 2014-03-25 |
45 |
4-205.10 equipment must be nsf or equivalent. observed small non approved domestic freezer in use. 4-202.11 food contact surfaces should be in good condition and easily cleanable. observed plastic sugar container broken and in poor condition. cdi- sugar a |
| 2014-03-25 |
53 |
6-501.12 maintain floors, walls, & ceilings clean. observed walls and ceilings in kitchen needing cleaning of dust build up. |
| 2014-03-25 |
54 |
6-403.11 employees need to store personal food and belongings in designated areas. observed restaurant food and employee personal foods co-mingled in prep cooler. label and store employee food separate. |
| 2013-11-18 |
47 |
keep non food contact surfaces clean. observed outsides of some of the equipment on cook line needing better cleaning. |
| 2013-11-18 |
37 |
protect food, do not store food in direct contact with non food contact surfaces. observed fried chicken pieces cooling in contact with card board, cdi- chicken moved to approved food contact surface of flat pans. do not store food on the floor. observed |
| 2013-11-18 |
20 |
properly cold hold tcs foods at 45 or below. observed fried chicken pieces in reach in cooler and walk in cooler that had been held out of temperature for extended period of time observed at 75 degrees. cdi- chicken in reach in that had been left out less |
| 2013-11-18 |
13 |
store food by final cook temperature. observed raw chicken stored above cooked egg rolls in small reach in cooler. cdi- food properly stored. |
| 2013-11-18 |
6 |
have employees properly wash hands in handwash sink. observed employee wash soiled hands in prep sink, not use soap and dry hands on apron. cdi- employee corrected, properly washed hands at hand sink with soap and water. |
| 2013-09-03 |
13 |
store food by final cook temperature. observed raw eggs stored above rte sauces in reach in cooler. cdi- food properly stored. |
| 2013-09-03 |
18 |
cool foods from 135 to 70 in first two hrs and 70-45 in 4 more hrs. observed pans of fried chicken pieces being left out to cool at room temperature, chicken observed at 90 degrees. pic said they had been cooked approx. 2.5 hrs earlier. cdi- fried chicken |
| 2013-09-03 |
31 |
cool foods quickily using approved methods: shallow pans, ice baths, quick chilling equipment, don't stack cooling pans and vent them. observed two 5 gal buckets of onion sauce at 130 degrees cooling in walk in cooler not using proper cooling methods. dou |
| 2013-09-03 |
53 |
keep walls clean. observed significant dust build up on wall behind ice machine. |
| 2013-09-03 |
37 |
do not store food on the floor. observed buckets of cooling sauces placed on floor. cdi- food moved to walk in cooler. |
| 2013-06-04 |
21 |
date mark all required tcs/rte foods per nc food code. observed egg rolls thawed and stored over 24 hrs that was not date marked. cdi- egg rolls date marked. |
| 2013-06-04 |
4 |
store employee drinks covered and below food or food contact surfaces. observed employee store open drink and personal food on kitchen dry good shelf. cdi- drink and food removed. |
| 2013-06-04 |
14 |
observed dish machine un-able to reach 180 degrees per data plate for proper sanitizing. have machine serviced; pic will use 3 comp sink chlorine sanitizer until machine is fixed. |
| 2013-06-04 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed meat slicer not used today with food particles on blade guard and base of unit. unit had not been properly broken down and thoroughly cleaned since last use. cdi- sli |
| 2013-06-04 |
31 |
use approved cooling methods to quickly cool foods. observed onion sauce cooling in a deep and sealed tin can. onion sauce is tcs that must be properly cooled. cdi- sauce moved to metal pan in an ice bath to properly cool. |
| 2013-06-04 |
35 |
label dry goods. observed working containers of salts and sugars not being labeled. |
| 2013-06-04 |
37 |
do not store food on the floor to prevent contamination. observed a number of containers and boxes of food stored on floor of walk in freezer. cdi- food stored off the floor. |
| 2013-06-04 |
45 |
observed type 10 cans being re-used to hold food. type 10 cans are for single service use only and should not be re-used. cdi- food in cans moved to approved containers. |
| 2013-06-04 |
47 |
need to clean build up from walk in cooler storage racks. |
| 2013-06-04 |
53 |
observed non-approved material used to repair a missing ceiling tile above prep area in kitchen. have ceiling tile replaced with approved type. |
| 2013-03-18 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. racks in walk in cooler need better cleaning to remove build up. |
| 2013-03-18 |
43 |
single-service and single-use articles may not be reused. observed a few type 10 cans being re-used for other foods. cdi- foods moved to approved containers. |
| 2013-03-18 |
42 |
air dry all dishes and utensils. observed a few large bowls being tight stacked while still wet. |
| 2013-03-18 |
39 |
store wet wiping cloths in sanitizer. observed a few wet wiping cloths being left out of sanitizer. |
| 2013-03-18 |
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 |
| 2013-03-18 |
31 |
use approved cooling methods to quickly cool foods. observed deep containers of noodles and fried chicken pieces cooling that were also tightly wrapped. observed a deep container of cooked pork cooling at room temp with no cooling methods in use. foods pl |
| 2013-03-18 |
20 |
cold hold foods at 45 or below. observed raw eggs left out at wok station at 58 degrees. observed fried chicken pieces in small reach in cooler at 58 degrees. cdi- foods said to have been left out during prep less than an hour earlier. need to minimize ti |
| 2013-03-18 |
6 |
employees need to wash hands in handwash sinks. observed employee with soiled hands rinse hands using pre-wash at dish machine. cdi- employee corrected; properly washed hands with soap and towels at handsink. |
| 2013-03-18 |
4 |
observed employee foods stored in various places in kitchen and walk in cooler. need to label employee food and store separate from restaurant foods. |
| 2012-12-17 |
14 |
clean all food contact surfaces within 4 hrs of first use. observed meat slicer not used today with old chicken left under the blade. cdi- slicer cleaned and sanititzed. |
| 2012-12-17 |
18 |
cool foods from 135 to 70 in first two hrs and 70-45 in two more hrs. observed rice that had been cooled overnight in a deep amount at 75 degreees. appears rice had been improperly cooled overnight. cdi- mgr voluntarily disposed of rice. |
| 2012-12-17 |
21 |
no date marking system in place. cdi- reviewed date marking with mgr. |
| 2012-12-17 |
13 |
store foods by final cook temperature. observed raw chicken stored over raw pork in walk in cooler. cdi- food properly stored. |
| 2012-12-17 |
31 |
always use proper cooling methods to quickly cool foods. observed rice improperly cooled in a deep amount. cool foods in shallow pans; use ice baths or quick chilling equipment; do not stack cooling pans; vent cooling foods. |
| 2012-12-17 |
42 |
air dry all dishes and utensils. observed several pans being stacked while still wet. |
| 2012-12-17 |
26 |
properly stored toxic substances in a chemical storage area and store to prevent contamination of food or food contact surfaces. observed toxic chemicals stored on same shelf with meat slicer. observed other toxic chemicals stored above canned goods and a |
| 2012-12-17 |
8 |
a handwashing sink may not be used for purposes other than handwashing. observed pic cleaning wiping cloths in the hand sink. cdi- towels removed from handsink. |