| Violation Date |
Code |
Description |
| 2018-11-19 |
36 |
repeat violation 6-202.15 protect outer openings of establishment from insect or rodent entry. - observed the front door and back door open. cdi - screen door on the back door was closed; front door was closed. explained that if the facility wants to have |
| 2018-11-19 |
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 pork and shrimp cooling in the prep top on the cook line. cdi - items we |
| 2018-11-19 |
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 touch cooked pork with bare hands. cdi - explained the violation; the pork was reheated to 1 |
| 2018-11-19 |
6 |
2-301.15 only wash hands in handwashing sink. -pf - observed an employee wash hands in the 3 compartment sink; cdi -explained to only wash in the hand washing sinks.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soa |
| 2018-08-21 |
54 |
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 throughout the facility. cdi - personal items were moved to a seperate location. |
| 2018-08-21 |
53 |
repeat violation 6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. - observed several boxes and other items stored near the back door. declutter the area. |
| 2018-08-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - observed the front door and back door propped open. cdi - doors were closed.6-501.111 keep the premises free of insects, rodents, and other pests. - observed flies in the faci |
| 2018-08-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed a bottle of bleach sanitizer at 0 ppm. cdi - sanitizer was remade at 50 ppm. |
| 2018-03-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored over cream cheese.cdi by rearranging storage order. |
| 2018-03-12 |
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 cups being used for dry food scoops and stored in dry food. |
| 2018-03-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved handsink being used as a dump sink. cdi - discussed proper use of handsinks. |
| 2018-03-12 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed several boxes and additonal items stored in establishment. declutter areas removing items that are not necessary to operation. |
| 2017-11-22 |
54 |
6-303.11 intensity-lighting - cobserved cooking under the hood system with insufficient lighting. |
| 2017-11-22 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed several boxes and additonal items stored in establishment. declutter areas removing items that are not necessary to operation. |
| 2017-11-22 |
49 |
5-205.15 maintain a plumbing system in good repair.observed back handsink out of order due to plumbing issues. plumbing at sink is leaking. sink drain is clogged. |
| 2017-11-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2017-11-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed bulk container of rice stored without lid. |
| 2017-11-22 |
33 |
3-501.13 use approved thawing methods.observed chicken thawing in standing water. |
| 2017-11-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved cooked noodles and egg rolls stored in refrigeration without date mark. pic stated that these food items were prepared yesterday. cdi by |
| 2017-11-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved handsink being used as a dump sink for food. cdi by clearing sink and discussed proper use of sink with pic. |
| 2017-11-22 |
2 |
2-103.11 (m) person in charge-duties - pfemployee health documentation not provided when requested.cdi by leaving employee health documentation with pic in chinese. |
| 2017-08-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in kitchen.6-202.15 protect outer openings of establishment from insect or rodent entry. observed front door open upon arrival.pic will keep front door closed an |
| 2017-08-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.no hair restraints being worn during food prep. |
| 2017-08-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved noodles and chopped cabbage prepared the day before inspection without date mark in reach-in cooler. cdi by date mark. |
| 2017-08-24 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed several boxes and additonal items stored in establishment. declutter areas removing items that are not necessary to operation. |
| 2017-05-01 |
54 |
6-303.11 intensity-lighting - c observed lights off under hood upon arrival. lights must remain on when cooking under the hood. |
| 2017-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on prep cooler door gaskets. |
| 2017-05-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic cooking food on the line without hair restraint. |
| 2017-05-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the kitchen. 6-202.15 protect outer openings of establishment from insect or rodent entry. observed both back and front doors open upon arrival. cdi by closin |
| 2017-05-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed fried chicken sitting out in prep area < 135f. chicken is being used for orders, not cooling. pic states that chicken is cooli |
| 2016-11-22 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed build-up on toilet and sink in restroom. |
| 2016-11-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the kitchen. repeat violation6-202.15 outer openings, protected - observed back screen door to be open upon arrival. |
| 2016-11-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken in a bowl on table < 135f. pic stated chicken was cooling. cdi by moving to walk-in for rapid cooling. |
| 2016-11-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no hand towels at restroom sink. cdi added hand towels. |
| 2016-08-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on food prep table. |
| 2016-08-01 |
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 large pan of cooked egg rolls in walk-in cooler without date mark. (prepared the day prior). cdi by date marking pan egg rolls. |
| 2016-08-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed house flies in back kitchen area. pic will continue to use pest control methods. |
| 2016-08-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food in kitchen wihout hair restraint. |
| 2016-08-01 |
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 both reach-in cooler gaskets. |
| 2016-08-01 |
54 |
,6-303.11 intensity-lighting - observed lights under hood off during food prep. leave hood lights on during cooking under hood. |
| 2016-04-05 |
54 |
6-303.11 intensity-lighting - observed lights under hood off during food prep. leave hood lights on during cooking under hood. |
| 2016-04-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored outside of sanitizer bucket. |
| 2016-04-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several moth flies at back of restaurant next to screen door. pic will take action to eliminate flies. |
| 2016-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken in 3 compartment sink > 45f. cdi by moving raw chicken to walk-in cooler. |
| 2016-04-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed egg rolls in fryer basket at deep fryer < 135f. pic states that egg rolls were cooling for < 1 hr. cdi by moving to cooler to complete the cooling process. |
| 2016-04-05 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed raw chicken in 3 compartment sink during warewashing procedure. instructed pic to use prep sinks for raw animal foods. cdi by wash, rinse, and sa |
| 2016-04-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over ready-to-eat sauces in walk-in cooler. cdi by rearranging storage order of foods. |
| 2016-02-15 |
33 |
3-501.13 use approved thawing methods. observed dumplings thawing at prep sink without running water. |
| 2016-02-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of dry foods (rice, flour, sugar) stored without lids on. |
| 2016-02-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed noodles cooling in walk-in cooler tightly covered with plastic wrap. cdi |
| 2016-02-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked untensils on the drying rack. |
| 2016-02-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed rice paddle utensil stored in soiled container. |
| 2015-10-28 |
54 |
6-303.11 intensity-lighting - observed light fixtures not working in back kitchen area at utensil wash sink. repair lights |
| 2015-10-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside microwave oven. |
| 2015-10-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed front door to be open upon arrival. repeat violation6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in kitchen and dining |
| 2015-10-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken and raw shell eggs stored above vegetables. cdi by rearranging order of foods. |
| 2015-07-01 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: keep front door closed. observed front door propped open. |
| 2015-07-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean top of garland oven. clean door gaskets on small prep cooler. |
| 2015-07-01 |
43 |
4-502.13 single-use and single-service articles may not be reused. discontinue using chicken boxes for storage. repeat |
| 2015-07-01 |
33 |
3-501.13 use approved thawing methods.: discontinue using prep cooler for thawing of potentially hazardous foods such as pork. thaw in walk in cooler, under cold running water, or in microwave as a part of the cooking process. |
| 2015-07-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p: discontinue storing containers of raw chicken above raw shrimp. cdi-rearranged3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p: discont |
| 2015-02-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: sesame chicken 50f on counter. cdi-placed in cooler |
| 2015-02-04 |
31 |
3-501.15 cooling methods - pf: observed cooked chicken being cooled in top of prep cooler. not designed for proper cooling. cdi-instructed to cool inside walk in cooler |
| 2015-02-04 |
6 |
2-301.14 when to wash - p: observed employee not washing hands after handling raw shrimp before handling cooked foods. cdi- instructed employee to wash hands |
| 2015-02-04 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c: do not store cutting board behind faucet of 3 comp.4-502.12 single-service and single-use articles, required use - p: discontinue reusing plastic bags |
| 2014-10-16 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: observed personal drinks, foods, ect stored with food for the restaurant. keep all personal foods separated. |
| 2014-10-16 |
43 |
4-502.12 single-service and single-use articles, required use - p: discontinue reusing cardboard boxes. cardboard boxes are single use only. discontinue saving used chicken boxes for customers. creates clutter and areas off opportunity for rodents and ins |
| 2014-10-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c: observed insert pand stacked wet. must allow all dishes to air dry completely before stacking. |
| 2014-10-16 |
36 |
6-202.15 outer openings, protected - c: observed front door propped open upon start of inspection. keep front door closed.6-501.111 controlling pests - pf: eliminate flies. repeat |
| 2014-10-16 |
34 |
4-502.11 (b) good repair and calibration - pf: probe thermometer not calibrated. reading 15 degrees less than thermapen. must have a small diameter probe thermometer. verification needed. |
| 2014-10-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: do not store container of raw chicken with ready to eat/cooked chicken and cream cheese.3-304.11 food contact with equipment and utensils - p: observed utensil(tong) soiled |
| 2014-06-25 |
43 |
4-502.12 single-service and single-use articles, required use - p: discontinue reusing chicken boxes. single use only. |
| 2014-06-25 |
36 |
6-501.111 controlling pests - pf: eliminate flies. |
| 2014-06-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: need dates on cooked noodles inside walk in cooler. also chicken a small amount of chicken was cooked day prior to inspection and kept in prep |
| 2014-06-25 |
13 |
3-304.11 food contact with equipment and utensils - p: observed utensil soiled with raw beef being stored on top of cooked chicken. cdi-discarded chicken and cleaned utensil. suggested using multiple tongs for various foods. |
| 2014-06-25 |
6 |
2-301.14 when to wash - p: employees observed not washing hands. must wash hands before handling food. |
| 2013-12-26 |
26 |
7-204.11 sanitizers, criteria-chemicals. bleach sanitizers shall be at a concentration of 50-200ppm. observed sanitizer spray bottle with concentration greater than 200ppm. cdi by dumping and refilling and retesting at 50ppm. |
| 2013-12-26 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. a handwashing sink shall be accessible at all times and may not be used for any other purpose. observed the lid of a rice cooker being stored in a handwash sink in rear of kitchen. cdi by rem |
| 2013-12-26 |
31 |
proper equipment shall be used when cooling and hot holding food. observed fried chicken wings cooling in a prep. cooler. cdi by moving to walk in cooler.3-501.15 cooling methods |
| 2013-12-26 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking. a designated area shall be used for employees to eat, drink, and use tobacco products. observed an open can of soda on a countertop near food and multiple food items in the |
| 2013-12-26 |
45 |
4-205.10 food equipment, certification and classification. nonabsorbent wooden shelves may be used in dry storage areas only. observed molded wooden shelving being used in the walk in cooler. advised pic to seal the shelving or replace it with plastic |
| 2013-12-26 |
37 |
3-307.11 miscellaneous sources of contamination. food shall be protected from all sources of contamination. observed raw broccoli and raw onions being stored in raw chicken boxes. cdi by directed manager to wash vegetables and removing them from the wa |
| 2013-08-14 |
47 |
keep non-food contact surfaces clean; observed flooring inside walk-in cooler collecting debris in need of cleaning. |
| 2013-08-14 |
36 |
(general comment) keep facility free of pest; observed flies in kitchen area. |
| 2013-08-14 |
21 |
properly date rte phf products; observed numerous containers of rte phf products stored inside walk-in cooler not date marked (noodles,rice, cooked proteins). all rte phf food products properly date marked during inspection. |
| 2013-08-14 |
13 |
properly store raw meat products; observed raw shrimps stored directly above freash vegetables in walk-in cooler. all raw meats properly stored according to fina cooking temperature. |
| 2013-06-20 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed thin wooden panels lining shelving in walk-in cooler/freezer. observed foo |
| 2013-06-20 |
37 |
ensure that food is protected from contamination by storing in a location where it is protected from splash; dust; or other contamination. observed food products uncovered overnight in reach-in prep cooler. |
| 2013-06-20 |
13 |
ensure food is protected from cross contamination by separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. observed raw carrots stored below raw chicken in walk- |
| 2013-06-20 |
1 |
ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-02-27 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-02-27 |
6 |
2-301.12. employees shall wash their hands properly to avoid contamination. observed employee wash hands then continue to handle beef while hands were still wet withour properly drying hands. cdi-advised and directed employee to properly wash and dry hand |
| 2013-02-27 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed spray bottle of bleach sanitizer not l |
| 2013-02-27 |
37 |
food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) above the floor. upon entry in through kitchen; observed p |
| 2013-02-27 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed thin wooden panels lining shelving in walk-in cooler/freezer. observed foo |
| 2013-02-27 |
26 |
chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940. needs to be 50-100ppm for bleach. observed bleach sanitizer in spray bottle < 50ppm. cdi-corrected to proper st |
| 2012-11-16 |
2 |
2-201.11 (a). provide proper written or verbal knowledge of an employee health policy. observed no employee health policy in place. cdi by instruction; gave handout. |
| 2012-11-16 |
54 |
observed employee food that was stored in grocery bags next to customer food for restaurant in walk-in cooler. separate these items so that there can be a clear distinction to what is employee food and customer food. |
| 2012-11-16 |
45 |
do not use utensils or equipment that are in poor repair. use equipment that is smooth and easily cleanable. remove foil and cardboard from sides and under equipment. remove thin wooden panels from shelving in walk-in cooler/freezer. remove wooden crates |
| 2012-11-16 |
37 |
food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) above the floor. observed a metal bowl of shrimp stored on |
| 2012-11-16 |
21 |
3-501.17. provide proper date marking system for rte/tcs foods that have been opened/prepared that will not be used within 24 hours. cdi-by instruction; gave handout. |
| 2012-11-16 |
8 |
6-301.12. each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device; pf or |
| 2012-11-16 |
1 |
person in charge (pic) not food safety certified. |