| Violation Date |
Code |
Description |
| 2018-08-07 |
52 |
general comment 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - observed trash and clutter around the dumpster causing an abundance of flies. clean dumpster area. |
| 2018-08-07 |
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 and in equipment on the cook line and on the walk in cooler shelves. |
| 2018-08-07 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler and the right door of the flip top cooler. replace gaskets. |
| 2018-08-07 |
36 |
repeat violation 6-501.111 keep the premises free of insects, rodents, and other pests. - observed several flies in the kitchen. |
| 2018-08-07 |
14 |
repeat violation 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed a sanitizer bottle at 0 ppm. cdi - bottle was remade at 50 ppm.4-601.11(a) equipment food contact surfaces and utensils shall be clean to si |
| 2018-06-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee changing gloves from handling raw chicken and begin to don clean gloves without washing hands. cdi-employee stopped and hands washed. |
| 2018-06-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed improper storage order of raw proteins over sauces. also observed cooked pork contaminated with raw chicken in flip top cooler. cdi-items re-arranged to proper storage order and po |
| 2018-06-12 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed prep surfaces and clean utensils being contaminated by employees handling raw chicken. ensure care is taken by employees to prevent contamination |
| 2018-06-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice holding out of temperature and below 135f. cdi-pic voluntarily discarded. |
| 2018-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a large amount of raw chicken marinating in both prep sinks above 45f. observed large amount of cabbage being prepped for eggrolls above 45f. pic stated both items had been out |
| 2018-06-12 |
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 unlabeled seasonings and sauces. |
| 2018-06-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bottle with faded label. cdi-relabeled.7-201.11 store toxic materials to avoid contamination. -p observed paint and other chemicals stored beside d |
| 2018-06-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large amount of flies in kitchen.6-202.15 protect outer openings of establishment from insect or rodent entry. observed gap in back door that may allow pest entry. |
| 2018-06-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on counters throughout. |
| 2018-06-12 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored with handle in ice. |
| 2018-06-12 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed bowl inside of rice cooker chipping away and not easily cleanable. replace by nex |
| 2018-06-12 |
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. cleaning needed on floors, walls, and ceilings throughout |
| 2018-02-20 |
54 |
4-202.18 ventilation hood systems, filters - c hood filters need cleaning of significant grease build up.general comment: investigated sr# 82289 during inspection. |
| 2018-02-20 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed walls needing better cleaning particularly next |
| 2018-02-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two circular cuting boards in poor condition, need replacing. cdi- pic removed them from service.4-502.11(a) maintain utensils in good repair. |
| 2018-02-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes stored as clean that had greasy residue and food debris on them. cdi- dishes re-cleaned. be sure to visually inspect dishes for cle |
| 2017-11-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed in house frozen chicken stored above in house frozen beef on speed rack in walk in freezer. cdi- foods re-arranged by final cook temperature. |
| 2017-11-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed presence of fruit flies around 3 comp sink and landing on dish shelf and outsides of dishes. have problem corrected, facility given until 11/7/17 to have problem corrected as |
| 2017-11-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed outsides of a few pans and dishes with food residue stuck to them. dirty items placed in dish sink for re-washing. |
| 2017-11-02 |
45 |
4-501.11 maintain equipment in good repair. observed main prep cooler with a condensation build up problem, needs repair. observed fryer basket in poor condition. cdi- pic removed fryer basket. observed a few racks in walk in cooler, a chemical storage ra |
| 2017-11-02 |
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 rice scoops being stored in room temperature water. cdi- scoops replaced |
| 2017-10-24 |
6 |
2-301.15 where to wash - pf 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee rinsing hands at 3 comp sink above raw shrimp in pre |
| 2017-10-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one open employee can drink stored on shelf of prep table. cdi- drink removed. |
| 2017-10-24 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed pic place a piece of chicken that had been temperature abused over 6 hrs and was intending to dispose of, into a tub of freshly cooked sesame chicken, potentiall |
| 2017-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed container of egg rolls at 60 degrees left out while waiting to be reheated, said to have been left out 30 minutes. cdi- egg rolls moved to walk in cooler and observed at 45 degr |
| 2017-10-24 |
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 5 gallon bucket of house made tcs brown sauce with cooked whole onions inside made 5 days ago not date marked in walk in cooler. ob |
| 2017-10-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several spray bottles of un-known general cleaner mis-labled as sanitizer. cdi- bottles emptied, rinsed and filled with proper strength sanitizer. |
| 2017-10-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above shrimp and raw chicken stored above thawing beef in walk in cooler. cdi- food properly arranged by final cook temperature.3-302.11(a)(4) protect food in sto |
| 2017-10-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous fruit flies around 3 compartment sink, landing on clean dishes. have area treated for flies asap. |
| 2017-10-24 |
45 |
4-501.11 maintain equipment in good repair. stand up cooler observed holding at 50, needs repair, will follow up that cooler is working, pic was in process of disposing of tcs foods inside at start of inspection. |
| 2017-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on prep coolers, shelving of tables, outsides of food tubs, rolling rack mold build up and stationary rack build up in walk in cooler, all n |
| 2017-10-24 |
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. several areas of walls need better cleaning on cook line. ceiling of walk in cooler nee |
| 2017-10-24 |
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 sesame chicken and egg rolls in food tubs cooling at room temperature with |
| 2017-08-14 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed washed onions stored on walk in cooler shelf un-covered touching dirty fan unit, also washed onions were placed back into their receiving boxes |
| 2017-08-14 |
54 |
4-202.18 ventilation hood systems, filters - c maintain hood filters to work properly. observed several hood filters had been removed for cleaning, wok and cook areas operating with no hood filters. |
| 2017-08-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. need to clean outsides of food tubs and cooler gaskets. |
| 2017-08-14 |
45 |
4-502.11(a) maintain utensils in good repair. observed foor storage tub in walk in cooler badly cracked and damaged shoud not be in use.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed badly |
| 2017-08-14 |
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 none of the dry goods (sugar, msg, salt etc) labeled at wok station, and a large tub of flour not labeled. |
| 2017-08-14 |
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 small pan of thawed wontons in reach in cooler date marked for 8 days ago. cdi- wontons voluntar |
| 2017-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped lettuce left out at room temp for an hour at 60 degrees and lettuce in make table at 60 degrees from same batch of lettuce that had been left out. cdi- lettuce moved to |
| 2017-05-10 |
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 wings at 115 degrees cooked 2 hrs earlier cooling at room temp with no cooling methods in use. wings will not cool to 70 deg |
| 2017-05-10 |
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 foods thawed over 24 hrs ago, several thawed 4 days ago, that were not date marked with a date of thaw to track the 7 day shelf lif |
| 2017-05-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground pork stored on speed rack above cooked chicken pieces.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed cri |
| 2017-05-10 |
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 deep tubs of wings and egg rolls cooling at room temperature without cooli |
| 2017-05-10 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed atmospheric vacuum breaker broken on outside can wash, need to replace or install an approved backflow preventi |
| 2017-05-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several shelves and outsides of tubs and handles on tubs needing cleaning. |
| 2017-05-10 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed racks in prep cooler rusted and peeling, needing replacing soon. observed a couple broken tubs and tub lids in use. pic disposed of broken tubs, need to replace badly cracked tub lids. |
| 2017-02-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee cup and an open soda can stored in kitchen. cdi- drinks removed. |
| 2017-02-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above cooked sweet and sour chicken on speed rack in kitchen. cdi- foods moved to walk in cooler and stored by final cook temperature.3-302.11(a)(4) protect food |
| 2017-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed various foods removed from cold holding, being left out at room temp for extended period of time awaiting reheating including: chicken wings and bowl of rice. cdi- rice disposed |
| 2017-02-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large number of foods being left out to cool at room temperature without c |
| 2017-02-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few dishes and pans stored as clean with food stuck to them, especially around handle indentions of food tubs. cdi- dirty items placed in 3 comp sin |
| 2017-02-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed worker place flat pan for fried chicken on top of open trash can, cdi- worker stopped before placing chicken on pan, pan moved to 3 comp sink for cleaning, chicken place |
| 2017-02-09 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed a couple no. 10 metal cans being re-used for different sauces. cdi- pic disposed of cans. |
| 2017-02-09 |
45 |
4-501.11 maintain equipment in good repair. observed racks in prep cooler rusted and peeling, needing replacing soon. |
| 2017-02-09 |
33 |
3-501.13 use approved thawing methods. observed raw chicken strips and raw beef left out at room temperature to thaw. cdi- workers placed thawing foods in walk in cooler. |
| 2016-10-20 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one sanitizer spray bottle too strong. cdi diluted as required. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sev |
| 2016-10-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored uncovered above food products on prep surface. cdi beverage voluntarily discarded. |
| 2016-10-20 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap provided at handsink in back prep area. cdi soap added. |
| 2016-10-20 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed washed broccoli stored in delivery box. cdi broccoli placed in washable container. |
| 2016-10-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled. 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dishes being sanitized in |
| 2016-10-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. repeat violation. |
| 2016-10-20 |
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 wings cooling out of temperature control. observed noodles cool |
| 2016-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic-oil mixture, chicken, pork, egg rolls, rice and raw chicken holding above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. ve |
| 2016-10-20 |
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. verificationr required. |
| 2016-10-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several working containers of spices not labeled. |
| 2016-10-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces in need of cleaning; shelves, gaskets, sides of wok, handles of equipment, etc. |
| 2016-10-20 |
49 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed large hose connected to 3 compartment sink. verification required. |
| 2016-10-20 |
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 several floor tiles broken. repeat violation. observed holes in frp. |
| 2016-10-20 |
54 |
4-204.11 ventilation hood systems, drip prevention - c. observed hood system above wok collecting heavy grease debris. |
| 2016-10-20 |
33 |
3-501.13 use approved thawing methods. observed egg rolls thawing out of temperature control. cdi egg rolls placed in walk-in cooler to properly thaw. |
| 2016-06-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2016-06-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored directly ready-to-eat sauces in reach-in cooler. cdi chicken relocated to walk-in cooler. |
| 2016-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several homemade sauces holding out of temperature control. observed cooked broccoli out of temperature control. see temeprature chart for temperature observations. cdi item |
| 2016-06-22 |
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 several homemade sauces not date marked. cdi items labeled. |
| 2016-06-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of degreaser not clearly labeled. cdi bottle labeled. |
| 2016-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in kitchen. |
| 2016-06-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 2 buckets of soy sauce and boxes of food stored on floor in walk-in freezer. |
| 2016-06-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed 3 compartment sink leaking. |
| 2016-06-22 |
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 several broken floor tiles throughout kitchen. |
| 2016-06-22 |
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 light shields improperly sized/not properly sheilded lighting above 3 compartment sink and single service |
| 2016-06-22 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue in direct contact with food contact surfaces o |
| 2016-02-19 |
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 no date label on the container of cream cheese prepared yesterday for use over 2-3 days. |
| 2016-02-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic is not a certified food protection manager. |
| 2016-02-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed an uncovered sheet pan of thawing raw chicken stored in close proximity to a box of bok choy. cdi by moving the chicken to designated chicken shelf. |
| 2016-02-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few metal pans and bowls stored with a greasy film and/or food debris. cdi by removing and storing to soak in the dirty vat. |
| 2016-02-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label all working containers of spices and sauces at the chefs cart on the cook line. |
| 2016-02-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage stored in the prep cooler incorrectly at 47f. observed general tsos sauce (tcs ingredients: cooked scallions and cooked garlic) stored on the chefs cart in room temp |
| 2016-02-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dried build up at the prep sinks and dried build up at the dirty drainboard of the 3 comp sink. |
| 2016-02-19 |
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 knives stored in between euipment. cdi by moving to a clean pan |
| 2016-02-19 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed the dumpster plug missing. 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the dumpster door left open. |
| 2016-02-19 |
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 water damaged and stained ceiling tiles throughout. |
| 2016-02-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats and hats stored on shelving with canned goods. |
| 2015-10-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2015-10-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils stored as clean with grease and food residue. cdi utensils taken to dish area to be washed. observed grinder with food residue. cdi parts |
| 2015-10-19 |
26 |
=7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser stored in bottle labeled roundup. cdi bottle labeled. |
| 2015-10-19 |
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 large pot at room temperature. cdi rice was placed on sh |
| 2015-10-19 |
33 |
3-501.13 use approved thawing methods. observed chicken and fish thawing at room temperature. cdi items were placed in walk-in cooler to thaw. |
| 2015-10-19 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c. observed several dead cockroaches under equipment. |
| 2015-10-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soy sauce and oil stored on floor below cooking line. observed barrier missing between vegetable and meat prep sink. |
| 2015-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep table near 3 compartment.4-901.12 wiping cloths, air drying location - c. observed wiping cloths air drying on dry good shelves. cdi cloths moved |
| 2015-10-19 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed facility using cut gallon container as scoop for rice. cdi scoop discarded. 4-5 |
| 2015-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food and grease residue; handles of equipment, shelves, ventilation hood system, etc. |
| 2015-10-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed plumbing under 3 compartment sink leaking. |
| 2015-10-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster stored open.5-501.114 using drain plugs - c. observed drain plug missing from dumpster. |
| 2015-10-19 |
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 several ceiling tiles with water damage. |
| 2015-06-08 |
1 |
2-101.11 pic shall be present during all hours of operation.-pfobserved no certified manager present while staff were beginning operations(getting clean towels out and washing dishes). |
| 2015-06-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw fish stored above rte sauces in the walk in cooler today- fish moved to the bottom shelf to correct.3-302.11(a) protect food in storage using covered containers, intact wrapping |
| 2015-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved noodles stored in the make table at 49f today.discarded to correct. |
| 2015-06-08 |
37 |
3-307.11 miscellaneous sources of contamination - cobserved an open bag of sugar and an open bag of flour today - keep in a sealable container. |
| 2015-06-08 |
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.-pobserved employees begin work today and handle clean tongs and clean line |
| 2015-06-08 |
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 between cooking equipment today, on pipes behind cooking equipment. |
| 2015-06-08 |
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 walls in restroom, clean floor at back prep table an |
| 2015-06-08 |
45 |
4-501.11 maintain equipment in good repair.observed a broken rice lid today. |
| 2015-01-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved yellow gloves, trash and a scrub pad stored in the handsinks today. all items taken out of handsinks today to correct. |
| 2015-01-05 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved washed and peeled onions, cut lettuce, and raw beef in the walk in cooler today uncovered. these foods were not cooling and must be protected. vr i |
| 2015-01-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved fried chicken legs and fried chicken stored at >45f today. fried chicken discarded today to correct.fried chicken chilled down quickly to correct.these items cannot be left out |
| 2015-01-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved eggrolls from thursday, sweet and sour chicken from yesterday, huge containers of eggrolls, noodles, fried chicken, cooked pork etc. |
| 2015-01-05 |
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 noodles and cooked shrimp cooling in a large portion, stacked on one anot |
| 2015-01-05 |
4 |
2-401.11 eating, drinking, or using tobacco - cobserved an employee eating on a prep table that had open onions on it at the same time. onions moved to protect them. designate an area for employees to eat. |
| 2015-01-05 |
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 knives and peeler stored in a soiled container today. sent to be washed. |
| 2015-01-05 |
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 throughout the kitchen- ex. sides of equipment, walk in racks, salamander, bottoms of tables, equipment fans, dry good bins etc.clean hood |
| 2015-01-05 |
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 floor under dry good rack, in walk in cooler, and be |
| 2015-01-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee coat stored on ceran wrap today. store employee items where they will not contaminate restaurant items.coat moved today. |
| 2015-01-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a container of uncovered raw beef stored on the walk in cooler floor today. picked up by pic to correct. |
| 2014-10-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved a mop bucket in front of the back handsink and gloves stored in the sink itself. bucket and gloves moved today to correct. |
| 2014-10-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored over uncovered cooked chicken today in the white reach in cooler- cooked chicken put on the top shelf.observed cooked chicken stored directly on top of a raw egg |
| 2014-10-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cooked eggrolls, cooked pork, and cooked chicken. all back dated today.frozen pork will need three dates: cook date, freeze date, a |
| 2014-10-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a large sprayer of oven cleaner not labeled today- labeled during inspection to correct. |
| 2014-10-03 |
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 multiple batches of chicken cooling at room temperature today. all place |
| 2014-10-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean walk in cooler racks and hood vent. clean the non food contact portions of the rice cookers. |
| 2014-10-03 |
52 |
provide a drain plug in the cardboard dumpster. |
| 2014-10-03 |
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 a sugar scoop with the handle in the sugar and observed a rice scoop s |
| 2014-05-01 |
13 |
observed egg rolls, cut cabbage, washed onions, and cut carrots were uncovered in the wic today- covered during inspection to correct.keep food covered when in storage to protect it from contamination.3-302.11 observed raw chicken stored over peeled onio |
| 2014-05-01 |
14 |
observed knives being washed rinsed and sanitized but the sanitizer was at <10ppm. maintain sanitizer at 50-100ppm. remade today and knives resanitized to correct.4-501.114 |
| 2014-05-01 |
21 |
observed eggrolls and cut cabbage in the wic not date marked today. observed egg rolls and fried chicken with the incorrect dates on them today(dates from an old batch was still on them with no new date sticker present). date mark all tcs foods once they |
| 2014-05-01 |
37 |
observed onions stored on the floor in the back- store foods at least 6 off of the floor to protect it from contamination. pic picked them up today to correct.3-305.11 observed dented cans in the back stored with all other foods. store these below all r |
| 2014-05-01 |
38 |
observed an employee today with a bracelet on. food service workers are limited to a single wedding band on their hands and wrists- no other rings, bracelets or watches allowed.2-303.11 |
| 2014-05-01 |
45 |
power drill used to mix sauce is not approved. must be nsf or ansi approved for food use.4-205.10resurface cutting board where it has dark grooves.4-501.12 |
| 2014-05-01 |
47 |
clean wic racks and between equipment.4-602.12 |
| 2014-05-01 |
53 |
absorbent foam is exposed below the wic door- repair this area so that it is easily cleanable and nonabsorbant.6-201.11 |
| 2014-05-01 |
54 |
provide a designated area for employee items such as coats and purses, where they will not contact restaurant food supplies or single use articles.observed employee coat next to chop sticks and a purse stored in the egg roll container.6-305.11 |
| 2014-05-01 |
42 |
keep clean dishes stored on a clean surface. observed knives stored in a soiled container today and a soiled drainboard that knives were placed on to airdry.4-903.11 |
| 2013-11-11 |
4 |
2-401.11 eating, drinking, or using tobaccoobserved cigarette ashes in the back of the kitchen today near the back door. no smoking is allowed in this facility at any time. discussed the seriousness of this with pic. |
| 2013-11-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationkeep foods covered to protect them when they are in storage. observed cut cabbage, eggrolls, scallions, cut peppers, cut onions, raw shrimp and cooked shrimp uncovered today- all |
| 2013-11-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved large tubs of rice, cut lettuce, cut cabbage, egg rolls, ribs, cooked chicken, and spring rolls not date marked today. date placed on all fo |
| 2013-11-11 |
36 |
6-202.15 outer openings, protectedobserved the back door propped open today and the screen door is not fully protected against entry- repair screen door. |
| 2013-11-11 |
37 |
3-305.11 food storage-preventing contamination from the premisesobserved onions stored on the floor today- keep food stored at least 6 off of the ground. |
| 2013-11-11 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingkeep clean dishes stored on a clean surface. observed cutting knives stored in a soiled container and the ice scoop was stored on a soiled surface- al |
| 2013-11-11 |
45 |
4-205.10 food equipment, certification and classificationice cream freezer in the back is approved for storage of pre-packaged ice cream products only, not tcs foods as observed.4-501.11 good repair and proper adjustment-equipmentdry good bin lids are bro |
| 2013-11-11 |
47 |
4-602.13 nonfood contact surfacesclean dry good bins and their lids, clean between equipment, and clean wire rack next to make table. |
| 2013-11-11 |
52 |
5-501.114 using drain plugsprovide a drainplug on the cardboard dumpster.5-501.115 maintaining refuse areas and enclosuresobserved trash stored around dumpster today- pick up debris to reduce pest attraction. |
| 2013-11-11 |
53 |
6-501.12 cleaning, frequency and restrictionsclean the floor under equipment more frequently- grease and debris build up found today. |
| 2013-11-11 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionclean the hood vent. observed build up- grease and dust today on the length of the vents. |
| 2013-07-22 |
2 |
pic must know that after an employee has been vomitting, had diahrea, been jaundauced, or has had a fever with a soar throat; then that employee must be symptom free for at least 24 hours or have a doctor's release to return to work. all employees must k |
| 2013-07-22 |
6 |
2-301.12 cleaning procedureturn off water with a papertowel rather than bare hands after washing hands. demonstrated today. |
| 2013-07-22 |
1 |
pic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-07-22 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyobserved build-up inside of the ice machine today- washed and sanitized during inspection. clean and sanitize the ice chute and walls to machine more frequently. |
| 2013-07-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods cold at 45-41f or less. observed lettuce stored at room temp. today-discarded. observed eggrolls, tofu, noodles stored at >4 |
| 2013-07-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore foods by final cook temperature, with all raw animal foods below all ready-to-eat foods. observed raw eggs stored above cooked noodles today in the make table-rearranged so |
| 2013-07-22 |
31 |
3-501.15 cooling methodscool foods using any of the approved cooling techniques: in shallow/thin portions, metal pans, keep uncovered, stirring regularly, add ice, on ice, walk-in-freezer, ice paddle etc. observed rice cooling in a plastic tub, tightly |
| 2013-07-22 |
36 |
6-202.13 insect control devices, design and installationobserved a fly strip hanging over the dish/ prep area today. this is not an acceptable fly control measure and must not be stored over top food storage or areas where food is moved or handled. use |
| 2013-07-22 |
37 |
food must be protected from contamination. observed bottled employee drinks stored inside the consumable ice machine today. employee drinks must be stored where they cannot contaminate food, food contact surfaces, clean linens, or single-use articles. |
| 2013-07-22 |
45 |
4-501.11 good repair and proper adjustment-equipmentchest freezer is broken and hard to clean. |
| 2013-07-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved large quantities of fried chicken and egg rolls in the wic today. date mark these items and use them with in 4 days. corrected through instr |
| 2013-02-04 |
6 |
when washing hands; be sure employees are washing their exposed arms as well. when employees finish washing their hands; they need to use a clean papertowel to turn off the water; not their bare hands. |
| 2013-02-04 |
13 |
keep foods stored by final cook temperature. raw shrimp and raw chicken stored above sprouts in the walk-in cooler today. raw eggs were stored over noodles in the make table today. all were rearranged during the inspection to prevent any cross contamin |
| 2013-02-04 |
13 |
keep food covered when they are in storage; as long as they are not cooling. multiple cut veggies and egg rolls were not covered today in the wic. multiple containers of cooked chicken in the 1 door ri cooler were uncovered today along with some more egg |
| 2013-02-04 |
20 |
keep all potentially hazardous foods cold at 41f or less; or at 45f or less. lettuce must be stored in a cold hold unit; not at room temp. |
| 2013-02-04 |
21 |
all potentially hazardous foods that are ready-to-eat and held >24 hours must be date marked. cooked chicken and cooked egg rolls had to be date marked during the inspection today. |
| 2013-02-04 |
26 |
keep windex and hand lotion stored seperate or below to-go packs of mustard. packets of mustard moved to a safe location today. |
| 2013-02-04 |
26 |
lye container is labeled as for industrial use only. remove this from the premises and do not use in the facility. operator stated that it was used to clean the hood system and cooktops at night. instructed operator to use degreasor before rinsing and |
| 2013-02-04 |
26 |
keep containers filled with chemicals labeled. lye sprayer not labeled today. labeled as toxic today and the manager was instructed to remove this container from the facility and to not allow it back inside to prevent reuse. |
| 2013-02-04 |
31 |
large plastic container of fried chicken were in the wic covered tightly today. container of chicken broken down into smaller portions and left uncovered to cool. |
| 2013-02-04 |
35 |
label all sauces that are not easily identifiable. be sure all dry good containers are labeled too. |
| 2013-02-04 |
36 |
fly strip hanging above dry goods and clean dishes today. do not store this over any food; equipment; utensils; linens; or single use articles. |
| 2013-02-04 |
37 |
keep foods stored at least 6 off of the floor. uncovered container of frozen chicken was stored on the kitchen floor today. moved to the wic and covered to protect it. |
| 2013-02-04 |
37 |
keep the ice container protected by keeping it behind the counter or locked. today it is in a water pitcher on the front counter. another option would be to keep an employee at the front counter at all times of operation to ensure that no one has tampere |
| 2013-02-04 |
39 |
when not in-use; store clothes in sanitizer. cloth stored on cook line and one stored on an employee today. |
| 2013-02-04 |
41 |
handle-less bowls were stored in raw meat storage containers today. also; there were multiple dry good scoops that had the handle stored in the product. store these utensils as described below. during pauses in food preparation or dispensing; food prepa |
| 2013-02-04 |
42 |
air dry dishes before stacking them for storage to prevent bacteria growth. collinders stacked wet today. |
| 2013-02-04 |
45 |
replace cracked dry good lids. |
| 2013-02-04 |
2 |
person-in-charge must know what symptoms must have been gone for at least 24 hours before the employee returns to work. also; all employees must know the big 5 illnesses that have to be reported to management if they are diagnosed or exposed to one of th |
| 2013-02-04 |
33 |
thaw foods in refrigeration; during the cooking process; in the microwave if it's moved immediately to conventional cooking equipment; or under continuously draining 70f water. raw chicken was thawing at room temp. today. placed into the wic during ins |
| 2013-02-04 |
1 |
person-in-charge must have passed an approved food safety exam that is proctored. |