| Violation Date |
Code |
Description |
| 2018-09-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service containers stored on the floor.observed single service items stored unprotected in room containing garbage dumpst |
| 2018-09-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on work surfaces.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed multiple wet wiping cloth containers stored on the |
| 2018-09-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed multiple fruit flies in room with large garbage dumpster.work with pest control service to eliminate/control flies.(observed exposed single service items in this room today.) |
| 2018-09-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple tcs ready-to-eat foods in walk-in cooler without proper date mark. noodles, ribs, egg rolls. |
| 2018-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple tcs foods stored in line open top cooler > 45f. see temp chart.cdi by placing food items on temporary tphc procedures, discarding food product within 6 hours (< 70f).rep |
| 2018-09-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverages improperly stored on line cooler tops. one beverage in open top container.cdi by discard. |
| 2018-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed dish machine in bar area operating at 0ppm chlorine sanitizer.observed standing water in prep cooler on cook line. |
| 2018-02-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple containers stacked wet on drying rack.repeat |
| 2018-02-20 |
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 scoop stored in standing water < 135f. |
| 2018-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wiping cloths stored on work surfaces. l |
| 2018-02-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved dish machine in bar area operating at 0ppm chlorine sanitizer. verification required within 10 days.pic will utilize main dish machine for washing bar glassware |
| 2018-02-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored on shelf above food prep in progress.cdi by storing below work surfaces. |
| 2017-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked on drying racks. |
| 2017-11-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris and stickerlabel residue collecting on several pans, utensils and stored as clean throughout facility. cdi containers taken to dish area t |
| 2017-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed flip top unit with an ambient air temperature of 60f at time of inspection. a service technician was called for repairs. verification required |
| 2017-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved an entire flip top cooler holding above 45f. cdi- all product in the unit was voluntarily discarded. a repair technician was called for repairs and will be on site at 2:30pm toda |
| 2017-08-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris and sticker label residue collecting on several pans, utensils and stored as clean throughout facility. cdi containers taken to dish area |
| 2017-08-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee wearing several gloves and removing them without washing hands between tasks. cdi-by instruction. all gloves removed and hands washed properly. |
| 2017-03-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards heavily scored and damaged. |
| 2017-03-24 |
42 |
air dry equipment and utensils after cleaning and sanitizing. observed containers stacked wet throughout kitchen arearepeat |
| 2017-03-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris and sticker label residue collecting on several pans, utensils and cutting boards stored as clean throughout facility. cdi containers take |
| 2017-03-24 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over ready to eat food in the walk-in cooler. cdi-product relocated. |
| 2016-09-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored improperly on prep surface. cdi beverage voluntarily discarded. |
| 2016-09-19 |
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 employee wash hands and turn off faucet with bare hands. cdi pic instructed employees on |
| 2016-09-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris collecting on several pans stored as clean. cdi containers taken to dish area to be properly washed, rinsed and sanitized. 4-602.11 clea |
| 2016-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs all throughout prep line above 45f. see temperature chart for temperature observations. cdi pic stated items were recently placed on prep line. items placed on ice bath |
| 2016-09-19 |
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 tomatoes cooling on prep line. observed several items cooling tightly co |
| 2016-09-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed sushi rice holding out of |
| 2016-09-19 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer containers stored directly on floor in kitchen. |
| 2016-09-19 |
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 utensils in sushi area stored in soiled water. |
| 2016-09-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stacked wet throughout kitchen area. |
| 2016-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler door in disrepair. observed condensation collecting in several reach in coolers. |
| 2016-09-19 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing out of temperature control. cdi chicken placed in walk-in cooler to hold until employee is ready to prepare. |
| 2016-05-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed one cooler collecting condensation. |
| 2016-05-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed several homemade sauces -- not included on nonphf product assessment list. observed bean sprouts, lettuce and tomatoes above |
| 2016-05-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed one bowl of rice holding at 110f. cdi rice was voluntarily discarded. |
| 2016-01-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed working container of flour stored directly on floor. |
| 2016-01-26 |
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 house made sauces in 2 door cooler in back prep area not date marked. cdi sauces were labeled. 3-501.18 discard the food |
| 2016-01-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several made in house sauces holding above 45f. products must be considered tcs unless product assessment is provided stating item is non-tcs. see temperature chart for tempe |
| 2016-01-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans stored as clean with food debris. observed plates stored as clean with food debris. cdi items taken to dish area. |
| 2016-01-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages improperly stored on cuttingboards and shelves above prep tables during preparation. cdi beverages discarded. |
| 2016-01-26 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed 2 handsinks in mens restroom not reaching 100f. verification required. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels pr |
| 2016-01-26 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility holding sushi ric |
| 2016-01-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored in direct contact with lettuce and ready-to-eat ginger in 2 door reach in cooler. observed raw chicken stored in direct contact with lettuce and various ready-t |
| 2016-01-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed buckets of detergent stored on prep surfaces during prep and above sink while employee was washing lettuce. cdi detergent relocated. |
| 2016-01-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed expo employee wearing numerous braclets and a wrist watch. observed line cook wearing braclet. 2-402.11 use head coverings, beard |
| 2016-01-26 |
33 |
3-501.13 use approved thawing methods. observed chicken, beef and tuna thawing at room temperature upon beginning of inspection. cdi product placed in walk-in cooler to properly thaw. |
| 2016-01-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on cuttingboards of prep line upon beginning of inspection. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer c |
| 2016-01-26 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in-use knives stored in sanitizer solution at 200ppm between uses. |
| 2016-01-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans and plastic containers wet stacked throughout kitchen. repeat violation. |
| 2016-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in prep reach-in coolers. observed split gaskets on several reach-in coolers. observed walk-in cooler door in disrepair. 4-501.12 resurface or replace cutting surfaces that can no lon |
| 2016-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue collecting in cooler bottoms, gaskets, shelves, under equipment on prep tables. |
| 2016-01-26 |
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 house made sauces cooling in 2 door reach-in cooler filled past capacity. |
| 2015-09-15 |
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 working containers of spices near grill not labeled. |
| 2015-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of sprouts above 45f. cdi sprouts were discarded. |
| 2015-09-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sanitizer buckets stored directly on prep surfaces. |
| 2015-09-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer stored as clean with dried food debris. observed food debris on several plates and containers throughout facility. observed can opener coll |
| 2015-09-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one emplopyee wearing a watch. cdi watch was removed. |
| 2015-09-15 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed different types of nuts on prep line not covered while not in-use. cdi items covered. |
| 2015-09-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed majority of containers stacked wet. facility must obtain adequate air drying space. |
| 2015-09-15 |
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 left on several containers. 4-202.11 food con |
| 2015-09-15 |
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 splatter residue. observed walk-in cooler floor and fan collecting debris. |
| 2015-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep tables throughout facility. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloth buc |
| 2015-05-05 |
44 |
3-304.15(b-d) handle cloth gloves and/or slash resistant gloves as required.observed a slash resistant metal chain glove being worn to peel/cut oranges today. plastic glove put over this slash resistant glove today to correct. |
| 2015-05-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wiping clothes stored on counter tops today.store these in sanitizer between uses.discussed with pic the need to not overfill buckets with rags and recommended to pre-rinse |
| 2015-05-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items on the last make table holding on top at >45f today- ice bags placed on all tcs items to correct today.observed items holding at >45f in the 2 door reach in cooler today du |
| 2015-05-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw lobster and raw scallops stored over cooked lobster in the walk in cooler today- cooked lobster moved above raw meats today to correct. |
| 2015-05-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handle raw calimari with gloved hands and then change gloves without washing hands- employee stopped to wash hands today.utilize tongs to avoid touching raw meats as |
| 2014-12-31 |
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 scoop ice with a glass. must use approved dispensing equipment.ice discarded to correct. |
| 2014-12-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved no direct violation today but only one sushi roller was available for use where the sushi is made. must have two rollers and two knives that are stored separatly from each other a |
| 2014-12-31 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed the dish machine reaching only 155f on the rinse water and it failed to turn multiple heat strips. could not repair during inspection- immed |
| 2014-12-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a container of lettuce stored on the floor today. picked up to correct. |
| 2014-12-31 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a plastic and metal veggie slicer today that had no mark of nsf or ansi commercial on them. provide documentation that th |
| 2014-12-31 |
43 |
4-502.13 single-use and single-service articles may not be reused.observed single use scoops stored in dry goods today-discard after use. |
| 2014-12-31 |
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 one light on the pass throuhg that was missing its shield. |
| 2014-12-31 |
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 a soiled ice scoop holder today on the main ice machine.4-901.11(a) air dry equipment and utensils after cleaning and san |
| 2014-08-21 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken cooked and ready to serve only reached 155 today- reheated to correct.chicken must be cooked to 165f or more.pi |
| 2014-08-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved sushi rolls with raw fish stored over veggie garnish today in the reach in cooler. sushi rolls moved to bottom shelf so that they were beside ready to eat food but not touching the |
| 2014-08-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up inside of the ice machine today. properly washed today to correct.4-501.114 maintain sanitizer at correct concentrations. -pobserved 0ppm at |
| 2014-08-21 |
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 noodles that had been cooling overnight and still were >45f in the middle of the product. product discarded today. |
| 2014-08-21 |
33 |
3-501.13 use approved thawing methods. use approved thawing methods- observed chicken thawing at room temperature today. moved to walk in to correct. |
| 2014-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple tcs foods held at >45f today- all moved to quickly chill down. do not stack foods as high on the line and if holding foods on ice, be sure all of the product is holding |
| 2014-08-21 |
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 that had cooled overnight in deep portions, tightly covered. and |
| 2014-08-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved rice at <135f today. rice discarded.move this rice to the hot hold quicker after it has completed being cooked. |
| 2014-04-22 |
47 |
clean the.dish area- build up present today. |
| 2014-04-22 |
38 |
observed two food service employees today with jewlery on their wrists. food service employees are limited to a single wedding band on their hands/wrists- no other rings, braclets, or watches allowed.2-303.11 |
| 2014-04-22 |
31 |
observed breader mixtures that contianed pastuerized eggs cooling in large portions, tightly covered and in plastic containers. container in wic uncovered today and product in ri cooler was put into the blast cooler to correct today. product was within |
| 2014-04-22 |
22 |
observed sushi rice on the line today stored with no time on it today- discarded by pic to correct. according to tilt/tphc worksheet oniste, time must be placed on container of rice once set out. be sure to follow worksheet.3-501.19 |
| 2014-04-22 |
20 |
observed mulitple foods held at >45f today on the make line. hold tcs foods at 45-41f or less. all items either moved to wic to chill or an ice slush was added to quickly chill products today.observed products stacked too high on the make table today an |
| 2014-04-22 |
16 |
observed honey chicken being par-cooked today. par-cooking application given to pic to fill out today. keep this form onsite and be sure all employees meet cooking, cooling, and reheat parameters as discussed today.3-401.11 |
| 2014-04-22 |
4 |
observed an uncovered employee drink stored above the open prep line today. store employee drinks with a lid on them and where they cannot contaminate food, food contact surfaces, clean utensils or linen, or to-go materials. drink discarded today to corr |
| 2013-12-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. keep all food contact surfaces clean to sight and touch. observed several dishes on the line soiled with food debris, and mixer in the prep area soiled with food de |
| 2013-12-26 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p. employee health policy must include symptoms, illnesses, and exposure. observed company employee health policy without exposure. observed emplo |
| 2013-12-26 |
6 |
2-301.14 when to wash - p. handwashing must occur after handling soiled equipment and utensils. observed dish washer handle soiled and clean utensils with out handwashing in between. cdi by instruction, employee washed hands and placed dishes back for rew |
| 2013-12-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. keep all phf and rte foods for cold holding at 45-41f and below. observed bean sprouts at 52 and crab mix at 50f. cdi pic moved food f |
| 2013-12-26 |
41 |
3-304.12 in-use utensils, between-use storage - c. between uses food utensils should be stored on a clean protected area, in running water, or container of water of atleast 135f. observed utensils on the line sitting in 55f water. cdi by instruction. |
| 2013-12-26 |
22 |
3-501.19 time as a public health control - p,pf. written procedures must be available when using time in lieu of temperature. observed facility without written procedure for sushi rice. cdi pic filled out time as a public health control sheet before the e |
| 2013-12-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. all phf and rte foods held in the facility for more than 24 hours should be date marked. observed milk and creamer, in reach in cooler behind t |
| 2013-08-02 |
47 |
4-602.13 nonfood contact surfacesclean the vent above the dishwasher- build up present today.note: facility currently par-cooks chicken. a par-cooking sheet will be provided by an ehs to fill out but one is not currently available. |
| 2013-08-02 |
38 |
2-303.11 prohibition-jewelryfood service workers are limited to single wedding band on their hands/wrists. no other rings, bracelets, or watches are allowed. observed multiple workers handling food today with watches and bracelets on today. |
| 2013-08-02 |
26 |
7-102.11 common name-working containerskeep all bottles properly labeled. observed an unknown substance in a windex bottle today. discarded by pic. |
| 2013-08-02 |
22 |
3-501.19 time as a public health controltime as a public health control is being used on sushi rice. no form onsite today descibing how this is being timed. form provided today for pic to keep onsite. |
| 2013-08-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationobserved rice scoop stored with other sushi knives today in the same container. this rice is used with all rolls, cooked and raw rolls alike. being that it is used for cooked ro |
| 2013-08-02 |
8 |
5-202.12 handwashing sinks, installationmust maintain 100f water at all handsinks. no hot water was on in the women's restroom today. turned on by pic during inspection. |
| 2013-08-02 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know, or know where to find a list of the big five illnesses. spanish version provided today. observed mulitiple employees who did not know the big five. |
| 2013-03-28 |
6 |
hands must be washed after engaging in activities which contaminate hands or gloves; such as handling raw chicken. observed an employee handling raw chicken with a gloves hand and proceeded to take glove off and put new ones on without washing hands. em |
| 2013-03-28 |
13 |
keep foods stored by final cook temperatures; with all ready-to-eat food above all raw animal foods. pastuerized eggs are considered ready-to-eat and were observed stored under raw beef today in the wic. cdi |
| 2013-03-28 |
14 |
if using hot water sanitization for utensils/dishes; they must be sanitized with 160f water at a min. observed test strips not turning today after being run through the dishmachine. thermometer was run through as well and met 160f as its max temp. reco |
| 2013-03-28 |
16 |
according to the pic; shrimp are cooked to 80f and then cooled before later being fully cooked. shrimp must be cooked to (145of) or above for 15 seconds to be fully cooked. an application for par-cooking will be forthcoming. |
| 2013-03-28 |
38 |
all food service workers are required to wear an effective hair restraint. observed expo staff without hair restraints today. |
| 2013-03-28 |
38 |
food service employees are limited to a single wedding band on their hands/wrists. observed watches and bracelets on food service workers today. |
| 2013-03-28 |
48 |
hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. observed no hot water in the restroom today. must provide hot water at 100f or more at all handsinks. corrected by i |
| 2013-03-28 |
48 |
hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. observed no hot water in the restroom today. must maintain 100f at all handsinks. corrected by instruction. |
| 2013-03-28 |
54 |
provide a designated area for employee items where those item will not contaminate food; food contact surfaces; clean linens; clean dishes; or single-use articles. observed an employee pocketbook stored over a food prep area today. |
| 2013-03-28 |
41 |
observed rice scooping utensils stored in 105f water today. these must be stored using one of the following methods: 1. in the product with the handle extended out of the food; 2. in 135f or more water; 3. in running water of sufficient velocity to flus |
| 2012-12-28 |
6 |
2-301.12. to avoid recontaminating their hands; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. observed emplo |
| 2012-12-28 |
54 |
6-501.110. store personal items in designated area. observed purse stored on top of breading station. |
| 2012-12-28 |
41 |
3-304.12. in-use utensils must be stored between uses in clean dry area or in water at 135f or above. observed knives stored in 77f water on cook line. corrected by removing and replacing with clean knoves and dry pan. |
| 2012-12-28 |
31 |
3-501.15. leave cooling foods uncovered and protected or loosely covered/vented until food reaches 45f or below. do not stack pans but allow cool air to circulate around pans until product reaches 45f or below. observed chicken mix measuring 48f-49f in wa |
| 2012-12-28 |
23 |
3-603.11. provide a disclosure for all animal foods which may be served undercooked or raw. observed duck cooked to 138f but not disclosed on menu as being undercooked. corrected by instruction. have menu corrected by next inspection. today; duck was reco |
| 2012-12-28 |
21 |
3-501.17. date mark tcs rte foods if they are kept for more than 24 hours after opening or preparing. observed items such as half and half and cut cabbage not properly date marked. corrected by instruction. |
| 2012-12-28 |
18 |
3-501.14. a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or |
| 2012-12-28 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed a few hand sinks without signage. |
| 2012-12-28 |
6 |
2-301.14. hands must be washed after engaging in activities which contaminate hands or gloves; such as picking up items off the floor or wiping hands on apron. observed one employee pick up sauce cup off floor; then start to change gloves without washing |
| 2012-12-28 |
1 |
2-102.12. pic must be certified before january 1; 2014. observed uncertified pic. |