| Violation Date |
Code |
Description |
| 2019-01-25 |
45 |
general comment. 4-501.11 maintain equipment in good repair.observed split gaskets in prep coolers throughout facility. gaskets need to be replaced. |
| 2019-01-25 |
20 |
repeat violation. 3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pin flip top unit observed items above 41f (see temperature chart above). ambient air of one unit was 50f and the other 45f. cdi- put food items on temporary time and sug |
| 2018-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the holding wells for the soup. repeat. observed cleaning needed on equipment throughout. |
| 2018-10-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats around floor drains. |
| 2018-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw egg stored out of temperature control on sauce cart and above 45f. cdi-placed back into cooler. |
| 2018-05-01 |
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 to the holding wells for the soup. repeat. observed cleaning needed on equipment throughout. |
| 2018-05-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw egg stored over ready to eat sauces. cdi-rearranged to proper storage order. |
| 2017-07-24 |
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 to the holding wells for the soup. |
| 2017-07-24 |
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 noodles and chicken cooling in the flip top cooler and cooked chicken cool |
| 2017-07-24 |
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 frozen chicken thawing in the walk-in cooler without datemarking. discussed datemarking requirements for frozen products..cdi-datem |
| 2017-01-24 |
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 cooked chicken and noodles not datemarked as required. cdi-explained datemarking requirements. pic datemarked product. |
| 2017-01-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed raw rice stored in a soiled storage bin. clean or replace. cdi-pic to purchase a new container for storage. |
| 2017-01-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground pork above ready to eat food and produce in walk in cooler. cdi- items moved to correct storage order. repeat3-302.11(a)(4) protect food in storage using covered contai |
| 2016-10-11 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed unapproved person (child) in kitchen during active food prep. cdi- child was removed from kitchen and instruction provided. -employee's children are not appro |
| 2016-10-11 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing on counter upon arrival. cdi- pic placed under running water. |
| 2016-10-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs above ready to eat sauces in prep unit and raw chicken over ready to eat sauces in walk in. cdi- items moved to correct storage order. repeat. 3-302.11(a) separate t |
| 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 walls throughout facility and build |
| 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 exterior of ice machine. clean. |
| 2016-06-23 |
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 build up on walk in cooler and freezer floor. clean. |
| 2016-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets in both prep units and caulking between prep units to be in disrepair and heavily discolored. repair or replace. |
| 2016-06-23 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed bowls of chips on tables before customer arrives to be seated. chips were uncovered and not protected. cdi- instuction provided to pic and chips were removed |
| 2016-06-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine to have pink build up. clean. |
| 2016-06-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs above ready to eat sauces in prep unit. cdi- eggs were moved to a bottom shelf. |
| 2016-02-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in cooler shelving to have build up and hot hold unit in serving area to have heavy build up. clean. |
| 2016-02-11 |
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 walk in cooler and freezer floors to have build |
| 2016-02-11 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler shelving to be rusty. repair or replace. |
| 2016-02-11 |
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 clean cutting boards stored behind faucets of 3 comp sink and prep sink. cdi- cutting boards were removed. repeat. |
| 2016-02-11 |
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 dry ingredients on chef's cart and buckets of dry ingredients not labeled. label. |
| 2016-02-11 |
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 in prep unit at 120 f. pic stated chicken was just cooked. prep un |
| 2016-02-11 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed facility has an employee health policy, however employees have not signed policy, ensuring their are informed and awar |
| 2015-07-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility to have a thermometer but it not be thin probe. provide thin probe thermometer. |
| 2015-07-30 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed 1 tong utensil in prep unit for raw beef, pork, chicken, and shrimp. pic stated that other tongs were being washed. cdi- 1 tong provided was taken to be washed and 4 |
| 2015-07-30 |
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 noodles cooling in walk in tightly covered. cdi-item was uncovered to all |
| 2015-07-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counters throughout facility. maintain in sanitizer when not in use. repeat. |
| 2015-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken in walk in cooler and pooled eggs in prep unit above 45 f. each item had been out in room temperature for about 1 hour, according to pic. pic stated that they bring the |
| 2015-07-30 |
45 |
4-501.11 maintain equipment in good repair. observed leak inside prep unit. water build up on interior floor. repair. |
| 2015-07-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food/grease build up on chef's cart and around cook line. clean. repeat. |
| 2015-07-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed walk in floor to be soiled. clean. |
| 2015-07-30 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c observed clean cutting boards stored behind faucets of 3-comp sink. cdi-items were moved. |
| 2015-02-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved a small metal pan of raw egg mixture on shelving over readty to eat sweet and sour sauce. observed raw beef and chicken stored over buckets of plum sauce inside the walk in cooler. |
| 2015-02-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of spices and sauces at the chefs cart not labeled. observed larger bulk containers of salt, sugar, etc also n |
| 2015-02-03 |
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 wet soiled wiping cloths stored on the ledge of the cook line. according to the pic, these a |
| 2015-02-03 |
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.-pobserved an employee pick up ready to eat peas, carrots and onions with his bare hands to make shrimp fried rice. fin |
| 2015-02-03 |
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 at the chefs cart, around the steam table, hood filters and the cook line. cleaning has improved since last visit, however additional clean |
| 2015-02-03 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the floors and walls at a frequency to prevent an accumulation of dirt and debris. observed build up behind the cook line on the wall, general cleaning needed on the floor and ceiling tiles. improveme |
| 2015-02-03 |
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 paint brushes used for egg rolls. advised to discard and obtain |
| 2014-09-09 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the floor at a frequency to prevent accumulation of dirt and debris. observed general cleaning needed on the floors walls and ceilings. observed dried splatters on the wall behind the prep cooler. obs |
| 2014-09-09 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.observed minor build up inside the restroom tiolets. |
| 2014-09-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general cleaning needed. observed the following: dried food debris around steam table, dried food and sauce spills on the shelf under the steam tabl |
| 2014-09-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed in use 3 wiping cloths stored on prep surfaces. repeat |
| 2014-09-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed bags of raw pork stored on the floor of the walk in freezer. observed syda syrup box stored on the floor of the hallway near the d |
| 2014-09-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved sanitizer in a spray bottle at 0-100ppm (cl). cdi by adding chlorine to increase to 100ppm. |
| 2014-03-20 |
1 |
2-102.12 ensure there is a person in charge on site with food protection manager certification. observed pic and no one else on site with certification. |
| 2014-03-20 |
4 |
2-401.11 properly store employee drinks store prevent contamination. observed uncovered and covered employee drinks stored on dry stored shelf next to food and another open drink stored on shelf above to go items in waiter station area. cdi, drinks reloc |
| 2014-03-20 |
8 |
5-205.11 maintain handsinks accessible at all times and used for no purposes other than handwashing. observed plastic wrap container stored over top of handsink basin and trash can blocking access to sink. cdi, all these items relocated. |
| 2014-03-20 |
31 |
3-501.15 use proper methods for rapidly cooling tcs foods. observed dumplings and noodles cooling in large portions and covered in walk-in cooler. cdi, food stored in smaller portions during inspection. |
| 2014-03-20 |
13 |
3-302.11 properly store food to prevent cross contamination. observed frozen raw chicken stored above beef on sheet pan and raw chicken and beef stored above spring rolls in walk-in freezer. cdi, all items rearranged in correct storage order on site. repe |
| 2014-03-20 |
39 |
3-304.14 when not in use, store wet soiled wiping cloths in chemical sanitizer. observed wiping cloths stored on counter prep surfaces. |
| 2014-03-20 |
54 |
4-204.11 maintain hood system filters clean. observed grease drip build-up on hood system filters. facilty scheduled for cleaning. |
| 2014-03-20 |
37 |
3-305.11 properly store food to prevent contamination. observed buckets of sauce/food stored on the floor of kitchen and walk-in cooler. (moved to shelving and crates during inspection) |
| 2013-07-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationproperly separate food to prevent contamination. observed sheet pans of raw frozen chicken stored over sheet pans of raw beef and spring rolls. cdi- moved to the correct location. |
| 2013-07-11 |
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 greasy film and food debris left on utensils stored as clean. all were removed to be re-washed. |
| 2013-07-11 |
36 |
6-501.111 controlling pestsmaintain the facility free of insects. observed insects near the kitchen handsink. facility has a contracted pest control company. facility is to contact the company for a treatment. should no improvement be seen, a 30 day inten |
| 2013-07-11 |
37 |
3-305.11 food storage-preventing contamination from the premisesproperly store all food to prevent contamination. observed buckets of sauce/food stored on the floor of the walk in cooler. cdi- moved onto shelving. |
| 2013-07-11 |
1 |
. 2-102.12 certified food protection managerpic must be a certified food protection manager. pic is not certified by an ansi accredited course. points will be deducted after 1/1/14. |
| 2013-07-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsmaintain all equipment clean. observed build up on the handles of equipment, at the steam table and on shelving near the cook line. |
| 2013-07-11 |
53 |
6-501.12 cleaning, frequency and restrictionsclean the floors and walls at a frequency that prevents build up. observed build up on the wall covings and walls behind equipment. |
| 2013-07-11 |
42 |
. 4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore all clean utensils to prevent contamination. observed clean utensils stored on a drain board next to a vat of raw chicken. discussed preparing |
| 2013-01-28 |
2 |
no employee health policy in place or followed. cdi by instruction and gave pic state ehp form in english and chinese. |
| 2013-01-28 |
54 |
light shield in walk-in cooler is damaged and needs to be replaced.intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed excess dust build-up on return vent |
| 2013-01-28 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed cleaning needed on shelf surfaces; equipment. |
| 2013-01-28 |
42 |
store clean utensils where they are not exsposed to splash. observed clean utensils stored next to handwash sink in beverage station area. |
| 2013-01-28 |
37 |
observed beef stored on the walk-in cooler floor. observed container of sugar stored on the kitchen floor. |
| 2013-01-28 |
36 |
dead or trapped birds; insects; rodents; and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation; decomposition; or the attraction of pests. observed fly strip with excess number of dead flies |
| 2013-01-28 |
14 |
keep ice scoop cleaned and sanitized. obsereved ice scoop in need of cleaning. cdi by washing and sanitizing ice scoop. |
| 2013-01-28 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed microbial build-up inside ice machine on ice deflector. observed build-up on soda fountain nozzles. cdi by cleaning and sanitizing. |
| 2013-01-28 |
13 |
|
| 2013-01-28 |
1 |
no certified food safety manager on site. person in charge must be certified in food safety management. |