| Violation Date |
Code |
Description |
| 2018-11-27 |
54 |
6-303.11 intensity-lighting - c replace blwon light builb in women's bathroom. 0 points.general comment: replacement is needed on the walk in cooler door. wic door contains dents ,openings and cracks which makes it no longer smooth or easily cleanable. |
| 2018-11-27 |
52 |
5-501.115 maintaining refuse areas and enclosures - observed multiple trash bags being stored on the dumpster' s enclosure. observed bags of trash protruding out of dumpster units. pic said that the whole shopping center uses the same dumpster units. work |
| 2018-11-27 |
49 |
5-205.15 (b) system maintained in good repair - c repair leaking prep sink stored in the back of the facility. replace damaged toilet lid in men's bathroom. facility is using plaster as an alternative and fixture is not smooth and easily cleanable. repeat |
| 2018-11-27 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single service marinara cans being used to store oils and sauces. 0 points. |
| 2018-11-27 |
39 |
3-304.14 wiping cloths, use limitation - c facility stores wiping cloths underneath cutting boards. observed wiping cloth under cutting board stored moist and with raw food debris. better launder these items so that the wiping cloth does not play as a veh |
| 2018-11-27 |
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 pork dumplings in cold hold reach in unit and cut cabbage located in the walk in cooler were said to be prepped the night before and lacked |
| 2018-11-27 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p pic stated that he washed produce and placed washed produce back in the original box that it came in from supplier. educated pica on placement of washed |
| 2018-08-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf hand washing sink along front hot hold prep area contained a plastic bowl and rubber gloves in the inferior of the basin. cdi- items were removed from the hand sink. |
| 2018-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw eggs were being stored at room temperature. cooked noodles and marinara in cold hold unit were cold holding above 45 degrees. . cdi- raw eggs were placed in walk in cooler to aggress |
| 2018-08-02 |
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 cooked chicken wings, raw cabbage an |
| 2018-08-02 |
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 large containers of fried chicken and pre cooked chicken bites were cooling in dens |
| 2018-08-02 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in 3 comp sink without free flowing water. if foods are thawing in water, than it must involve continuous free flow water while thawing is occurring. several dry storage bins throughout |
| 2018-08-02 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf |
| 2018-08-02 |
36 |
6-202.15 outer openings, protected - c - observed damage to screen on back door. repair.6-501.111 keep the premises free ofinsects, rodents, and other pests. observed a few flies in kitchen. |
| 2018-08-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bagged ice and food boxes being stored on walk in cooler and freezer floors. cdi-foods were uplifted from the floor' s surface. |
| 2018-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove grease buildup from exterior of the fryer and fixtures surrounding the fryer. remove buildup from interior of front display cooler. remove buildup fro |
| 2018-08-02 |
49 |
5-205.15 (b) system maintained in good repair - c 3 comp sink' s secondary knobs are missing and is providing a leak. outside mop sink was clogged and contained stand still water, repair/install missing toilet top in men's bathroom. all plumbing is to be |
| 2018-08-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a cell phone on the cutting surface/prep table. |
| 2018-06-25 |
6 |
2-301.14 when to wash - p - observed food employee touch garbage can then handle container of food without washing their hands in between. cdi by instruction. |
| 2018-06-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored over raw pork, shrimp and spring roll that were removed from commercial packaging in walk in freezer. observed raw chicken stored over raw beef in flip top prep |
| 2018-06-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed 2 pans and knife stored clean but soiled with food debris. cdi, equipment relocated for cleaning. |
| 2018-06-25 |
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 large covered container of rice cooling and at 55 degrees f. cdi, rice voluntarily discarded by pic. |
| 2018-06-25 |
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 ready to eat tcs food removed from freezer and placed in prep unit with only date of preparation. ensure effective measure |
| 2018-06-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed sanitizer bottle stored in handwashing sink. cdi, bottle removed from handwashing sink. |
| 2018-06-25 |
36 |
6-202.15 outer openings, protected - c - observed damage to screen on back door. repair.6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in kitchen. |
| 2018-06-25 |
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 2 fryer baskets and 3 bowls with heavy cracks. cdi, items removed by manager. |
| 2018-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soil and dust accumulating on shelving in kitchen and under hood ventilation system. |
| 2018-06-25 |
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 covered container of rice in walk in unit cooling from prior night |
| 2018-03-12 |
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 ceiling tiles near back door buckled and stained, as well as door to walk in f |
| 2018-03-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dry goods shelving and shelving in walk in unit with residue built up on them. |
| 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 scoop handle stored down inside of dry product. cdi: scoop handle elevat |
| 2018-03-12 |
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 chicken wings on tphc with |
| 2018-03-12 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed lettuce in walk in unit sitting directly on a shelf. cdi: lettuce wrapped and placed back into walk in. |
| 2017-11-15 |
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 stained/bowed ceiling tiles in the back of restaurant. repeat. |
| 2017-11-15 |
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 in the bottom of reach in cold holding units. |
| 2017-11-15 |
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 one bulk dry goods bucket with a scoop stored handle down into product. |
| 2017-11-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on back prep table. cdi: cloth placed into dirty laundry. repeat. |
| 2017-08-16 |
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 all items on chef cart unlabelled. pic stated that all of the items are always in the same order, but items must be labell |
| 2017-08-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on front counter where hot foods are held outside a sanitizer bucket. |
| 2017-08-16 |
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 utensils holding in water on expo line area in water reading 85f. |
| 2017-08-16 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on dumpster. |
| 2017-08-16 |
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 in back prep area that were stained and bowed. repeat. |
| 2017-06-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coffee stored in beverage cooler over drinks for restaurant and employee items in the walk in cooler stored with restaurant food |
| 2017-06-05 |
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 leak stains or slightly bowed. repeat. |
| 2017-06-05 |
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 reach in units in need of cleaning. |
| 2017-06-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked wet on drying rack above three compartment sink. |
| 2017-06-05 |
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 multiple spices and sauces on chef cart with no labels to indicate contents. cdi: all items were labelled. |
| 2017-06-05 |
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 chicken being held on tphc |
| 2017-06-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed some noodles and chicken prepared the night before that had not been dated. cdi: both products were dated with yesterday's prep dat |
| 2017-06-05 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed noodles cooked last night in the lower portion of meat prep unit holding between 48f and 53f. employee stated that noodles |
| 2017-03-30 |
36 |
6-202.15 outer openings, protected - c - 0pts - observed screen on back door with holes. replace door so that entry of flies and pest is prevented. |
| 2017-03-30 |
6 |
6 2-301.14 wash hands after activities that contaminate them.-p- repeat- observed employee turn handsink off without a towel. this caused for the hands to be recontaminated. cdi- the employee was told the correct way to wash hands and turn off the handsin |
| 2017-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0pts - observed thermometer soiled. ensure that it is cleaned as needed. cdi - cleaned. |
| 2017-03-30 |
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 two scoops stored in direct contact of food. |
| 2017-03-30 |
54 |
6-303.11 intensity-lighting - c - repeat - lighting in the walk in cooler is low. lighting shall be at least 10 foot candles. must use flashlight to see in walk in cooler. 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' |
| 2017-03-30 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2017-03-30 |
45 |
4-501.11 maintain equipment in good repair. -repeat 2pt - thin ply board cut wood used as a splash guard for hand sink and prep sink. item replaced with same material and should be replace with a stainless steal splash guard. /split gasket on the reach in |
| 2016-12-13 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf- 0 pt- through conversation an employee mentioned they did not receive any documentation about employee health and could not e |
| 2016-12-13 |
6 |
2-301.14 wash hands after activities that contaminate them.-p- 0pt- observed employee turn handsink off without a towel. this caused for the hands to be recontaminated. cdi- the employee was told the correct way to wash hands and turn off the handsink. |
| 2016-12-13 |
9 |
3-201.11 use food from approved sources only. -p- 0pt- observed tea with no means of identifying source. there is not an indication that it has been regulated by the fda. pic stated it is for employee use only. cdi- tea was removed from establishment. |
| 2016-12-13 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - 0pts - observed cut and washed broccoli stored in original cardboard box. cdi- moved to container. |
| 2016-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- 1.5pts- observed raw eggs being stored at the cook line at 62f and sweet and sour chicken being stored at 55f. cdi- pic discarded the eggs and moved the chicken to the walk in to cool q |
| 2016-12-13 |
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- 0pts- observed rehydrated noodles and garlic/oil mix without any date marks. cdi- pic properly dated items./ observed chicken dated for 12/ |
| 2016-12-13 |
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 - 0.5pts- observed two containers of cooked rice being cooled on a prep table duri |
| 2016-12-13 |
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- 1.0 pts- observed cabbage that is o |
| 2016-12-13 |
33 |
3-501.13 use approved thawing methods. - repeat - observed shrimp being thawed in a sink without running water. ensure water is running while thawing food in proper containers. recommend use of collinder. |
| 2016-12-13 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on the floor. these buckets should be stored off the floor to prevent contamination. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses |
| 2016-12-13 |
43 |
4-502.13 single-service and single-use articles-use limitations - c. - 0 pts - observed establishment reusing plastic bag that single use to go boxes come in for use of storage of food. discontinue this practice. |
| 2016-12-13 |
45 |
4-501.11 maintain equipment in good repair. -repeat 2pt - thin ply board cut wood used as a splash guard for hand sink and prep sink. item replaced with same material and should be replace with a stainless steal splash guard. /split gasket on the reach in |
| 2016-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat 1pt - cleaning needed on door handles of reach in units, exterior of equipment, dry storage shelving, gaskets, clean exterior of equipment on cook lin |
| 2016-12-13 |
54 |
6-303.11 intensity-lighting - c - repeat - lighting in the walk in cooler is low. lighting shall be at least 10 foot candles. must use flashlight to see in walk in cooler.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' c |
| 2016-09-30 |
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 - 0pts - observed employee wash hands for under than 5 seconds. ensure that all employees was hand |
| 2016-09-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - chicken broth read 119f and dumplings read 117f. cdi -reheated to read 184 and 172.note: establishment has moved to use tphc for cabbage, chicken wings, and rice. procedures a |
| 2016-09-30 |
33 |
3-501.13 use approved thawing methods. - observed shrimp thawing in standing water. when corrected employee did not comply. ensure that thawing occurs under running water. if that is not desired it must be achieved under refrigeration or as part of the c |
| 2016-09-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - repeat - working containers were not labeled. cdi- items labeled.. |
| 2016-09-30 |
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 employee cutting cooked pork with bare hands. cdi - pork discarded. employee washed hands and donned glov |
| 2016-09-30 |
45 |
4-501.11 maintain equipment in good repair. - repeat - thin ply board cut wood used as a splash guard for hand sink and prep sink. item replaced with same material and should be replace with a stainless steal splash guard. /split gasket on the reach in un |
| 2016-09-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on door handles of reach in units, exterior of equipment, dry storage shelving, gaskets, and shelving in walk in coolers. |
| 2016-09-30 |
54 |
54 6-303.11 intensity-lighting - c - repeat - lighting in the walk in cooler is 0 fc. lighting shall be at least 10 foot candles. must use flashlight to see in walk in cooler. |
| 2016-09-30 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - 0 pts - screen to back door is not sufficient to prevent pest entry. several gaps in screen and should be replaced. |
| 2016-06-10 |
54 |
54 6-303.11 intensity-lighting - c - repeat - lighting in the walk in cooler is 0 fc. lighting shall be at least 10 foot candles. must use flashlight to see in walk in cooler. |
| 2016-06-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on door handles of reach in units and shelving in walk in coolers. |
| 2016-06-10 |
45 |
4-501.11 maintain equipment in good repair. - repeat - thin ply board cut wood used as a splash guard for hand sink and prepsink. item replaced with same material and should be replace with a stainless steal splash guard. /split gasket on the reach in uni |
| 2016-06-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0 pts - working containers were not labeled. cdi- items labeled. |
| 2016-06-10 |
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 gravy, garlic and oil, cooked pork ribs and bites, and other frozen items not dated. cdi- items dated. |
| 2016-06-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - rice (68f), chicken (62f), cabbage (72f), and garlic and oil (53f) out of temperature compliance. cdi- all items placed in rapid refrigeration except cabbage that was discarded. strong |
| 2016-03-18 |
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 - 0pts -observed employee wash hands for less than 5 seconds. ensure that all employees know how |
| 2016-03-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - cabbage being left out at room temperature reading 49f. discontinue process. cdi- pic placed in walk in cooler upon arrival. |
| 2016-03-18 |
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 - one container of egg rolls dated for 3/10. cdi- discarded. 3-501.17 date mark/label all tcs foods that |
| 2016-03-18 |
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. - repeat - scoop handle stored in contact with chicken and flour. |
| 2016-03-18 |
45 |
4-501.11 maintain equipment in good repair. - repeat - thin ply board cut wood used as a splash guard for hand sink and prep sink. plywood is rotten in center. replace with a stainless steal splash guard. /split gasket on the reach in units and beverage u |
| 2016-03-18 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0pts - .repair leaking faucet of three compartment sink. |
| 2016-03-18 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. - observed trash and card board dumpster corroding. observed cardboard receptacle lids missing. 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2016-03-18 |
54 |
54 6-303.11 intensity-lighting - c - repeat - lighting in the walk in cooler is 0 fc. lighting shall be at least 10 foot candles. must use flashlight to see in walk in cooler. |
| 2016-03-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on door handles of reach in units and shelving in walk in coolers.| |
| 2015-11-13 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. - 0 pts - observed employee food stored throughout the establishment. employee foods stored in containers that are in use for establishment. observed kimchi for employees st |
| 2015-11-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0 pts - detailed cleaning needed in storage containers of egg roll holder and bins. ensure that containers are washed, rinsed, and sanitized after every batc |
| 2015-11-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - chicken and dumplings stored at room temperature. discontinue leaving product out at room temperature during lunch rushes. cdi- product discarded. please keep in mind that alt |
| 2015-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - lo mein noodles (55f), chicken in pot (58f), dumplings, and rice (49f) were all out of temperature requirements. lunch rush is not an acceptable excuse for leaving food out at room tem |
| 2015-11-13 |
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 - spring rolls, ribs, portioned pieces of ribs, garlic and oil, and egg rolls were not dated. cdi- all product dated. 3-501.18 discard the f |
| 2015-11-13 |
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 - 0 pts - chicken wings cooked before lunch left out during lunch for rush. ensure |
| 2015-11-13 |
40 |
3-302.15 wash fruits and vegetables prior to use. - observed broccoli being cut without being washed. violation has been noted previous and thoroughly discussed with pic. all fruits and vegetables shall be washed prior to cutting. once washed vegetables s |
| 2015-11-13 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - repeat - covered receptacle needed in women's restroom. |
| 2015-11-13 |
45 |
4-501.11 maintain equipment in good repair. - repeat - thin ply board cut wood used as a splash guard for hand sink and prep sink. plywood is rotten in center. replace with a stainless steal splash guard. /split gasket on the reach in units and beverage u |
| 2015-11-13 |
54 |
54 6-303.11 intensity-lighting - c - repeat - lighting in the walk in cooler is 0 fc. lighting shall be at least 10 foot candles. must use flashlight to see in walk in cooler. |
| 2015-11-13 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-11-13 |
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. - 0pts - one scoop handle stored in direct contact with ingredient. |
| 2015-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - cleaning needed on door handles of reach in units and shelving in walk in coolers. |
| 2015-08-07 |
54 |
54 6-303.11 intensity-lighting - c - 0 pts - lighting in the walk in cooler was low. lighting shall be at least 10 foot candles. |
| 2015-08-07 |
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. - 0 pts -minor wall cleaning needed behind prep sinks. rem |
| 2015-08-07 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0pts - covered receptacle needed in women's restroom. |
| 2015-08-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on gaskets and in beverage cooler. |
| 2015-08-07 |
45 |
4-501.11 maintain equipment in good repair. - repeat - thin ply board cut wood used as a splash guard for hand sink and prep sink. plywood is rotten in center. replace with a stainless steal splash guard. / split gasket on the beverage upright refrigerato |
| 2015-08-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - two wet cloth towels stored on prep table. cdi - placed in bucket |
| 2015-08-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed one live cockroach in kitchen area. increase pest management. |
| 2015-08-07 |
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 - portioned pork bites, ribs, and garlic and oil were not properly dated with date of preparation. pic states that food is prepared, frozen, |
| 2015-08-07 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - repeat - after broccoli is washed it is placed back into original cardboard box. cdi- broccoli was rewashed and placed in a food grade bin. |
| 2015-04-20 |
1 |
2-102.12 certified food protection manager - c - pic present did not have cfpm certification. pic with certification arrived within 30 minutes. a pic with a cfpm certification shall be present during all hour of food preparation. |
| 2015-04-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - cabbage stored at room temperature read 69f and garlic and oil read 52f. cdi- cabbage was voluntarily discarded and garlic and oil was placed in rapid cooling equipment. |
| 2015-04-20 |
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 - rice tightly covered in walk in cooler. chicken wings were not actively cooled o |
| 2015-04-20 |
40 |
3-302.15 wash fruits and vegetables prior to use. - observed employee wash broccoli directly from cardboard box and not wash prior to cutting. cdi- broccoli was washed after being cut. fruits and vegetables shall be washed prior to cutting. |
| 2015-04-20 |
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. - 0 pts - rice spoons stored in water of 117f. container holding water was remo |
| 2015-04-20 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - after broccoli is washed it is placed back into original cardboard box. cdi- broccoli was rewashed and placed in a food grade bin. 3-302.11(a) separat |
| 2015-04-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on shelving in walk in cooler and freezer and exterior of reach in equipment. |
| 2015-04-20 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - thin ply board cut wood used as a splash guard for hand sink and prep sink. plywood is rotten in center. replace with a stainless steal splash guard. condensation build up observed in the walk in freez |
| 2015-04-20 |
54 |
6-303.11 intensity-lighting - c - 0 pts - lighting in the walk in cooler was low. lighting shall be at least 10 foot candles. |
| 2015-04-20 |
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. - 0 pts -minor wall cleaning needed behind prep sinks. re |
| 2015-04-20 |
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 - 0 pts - one tube of cooked chicken was dated for 3/30. cdi- chicken was voluntarily discarded. |
| 2015-04-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - .0 pts - dumpster doors open. |
| 2014-12-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a employee drink stored on a food prep countertop while food preparation was being performed. cdi- drink relocated. |
| 2014-12-17 |
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 floor around and under prep cooler is in need |
| 2014-12-17 |
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 several large tubs of shredded nappa cabbage covered with plastic wrap w |
| 2014-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed on the counter near the grill area a bowl of fried chicken wings holding at room temperature. employee stated bowl wings were to be placed in walk in cooler. wings had been |
| 2014-12-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer spray bottles (two) testing 0 ppm for sanitizer concentration. cdi- employee filled bottles with appropriate strength sanitizer. |
| 2014-12-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed in the prep cooler a pan of raw teriyaki chicken stored above opened cans of soy sauce and tomato ketchup. cdi by education and employee relocated pan of chicken to lower shelf a |
| 2014-12-17 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed two opened cans of black soy sauce stored on the dry goods storage rack. per pic, cans were opened yesterday and he forgot to transfer soy sauce from the opene |
| 2014-09-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on a food prep surface. cdi - drink removed. |
| 2014-09-09 |
11 |
.3-202.15 food packaging has be in good condition, intact and protect the food inside. observed a very badly dent can on the dry goods shelf. cdi - can moved to an isolated area and to be returned to vendor. |
| 2014-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a the following items being held with temps above 45f: pan of cooked rice, a container of fresh garlic in oil and tray of nappa cabbage. cdi items moved to walk in cooler for |
| 2014-09-09 |
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 an unlabeled container (barbecue sauce) stored in the reach in cooler. also observed unlabeled spices and oils stored at |
| 2014-09-09 |
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 areas in kitchen in need of cleaning (walls, f |
| 2014-09-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some metal pans wet stacked. |
| 2014-09-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee's food items stored improperly in the reach in cooler. cdi - item moved. |
| 2014-09-09 |
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 measuring cup being used as a scoop and improperly stored in the fo |
| 2014-05-09 |
13 |
3-302.11 food shall be separated during storage by cook temperature. observed raw beef stored over sauces in prep unit. placed raw beef on the bottom. |
| 2014-05-09 |
16 |
3-401.11 foods shall be cooked to required temperature. observed chicken wings fried to 145-158f. dropped again until they reached 165f+. |
| 2014-05-09 |
20 |
3-501.16 cold potentially hazardous/tcs foods shall be held at 45f or lower. observed napa cabbage in top of prep unit at 58f. placed in bottom of cooler to rapidly chill. observed white sauce (chicken broth base) sitting out on wok line at 99f. sauce pla |
| 2014-05-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), including cooked and cooled foods, shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f.observed sweet and sour chi |
| 2014-05-09 |
31 |
3-501.15 use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. once foods hit 135f they must be quickly cooled using approved methods. observ |
| 2014-05-09 |
47 |
4-601.11 non food contact surfaces shall be kept clean. observed buildup on shelving throughout. observed buildup on outside of plastic and wire containers and on large pot. clean and sanitize all. observed rusted shelving in walkin cooler. |
| 2014-05-09 |
53 |
6-201.11 floors, walls and ceilings shall be clean and in good repair. observed wall and floor cleaning needed. observed damaged ceiling tiles. |
| 2014-05-09 |
54 |
6-303.11 increase lighting in walkin cooler to 10 foot candles. |
| 2014-05-09 |
45 |
4-501.12 cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. observed one prep unit cutting board with deep, dark etches - severely damaged. replace.4-101.19 do not reuse cardboard boxes to store foods in. obs |
| 2013-11-08 |
2 |
facility must have an employee health policy in compliance with the rules. no employee health policy in place. direction was provided and handout in english and chinese was left. verification required. repeat. |
| 2013-11-08 |
4 |
employee beverages must be handled to prevent contamination. observed lactaid stored over foods in walkin cooler and opened can of soda in the prep cooler. staff moved both to designated area. repeat. |
| 2013-11-08 |
8 |
/. hand sinks shall be stocked with soap at all times. front handsink was out of soap. verification required as no refills were on site. |
| 2013-11-08 |
11 |
cans of food shall not be dented at edges. observed 4 cans of water chestnuts severly dented. 2 cans were dented at seal. moved these away from other cans and advised to return to vendor or discard. |
| 2013-11-08 |
13 |
store foods to prevent contamination. observed open and poorly wrapped containers of raw beef stored over fish, raw chicken stored over dumplings in walkin freezer. securely cover items in walkin freezer to prevent contamination and rearrange foods accord |
| 2013-11-08 |
20 |
foods requiring cold storage shall be held at 45f or lower. observed 2 containers of cabbage sitting out at 45-57f. staff moved to walkin cooler. |
| 2013-11-08 |
31 |
once foods hit 135f they must be quickly cooled using approved methods. observed container of fried chicken sitting on the counter cooling after being cooked. the chicken temped at 104f. staff moved to walkin cooler to quickly cool. repeat. |
| 2013-11-08 |
34 |
a thin diameter probe thermometer is required for measuring thin masses. observed on large probe dial thermometer on site. |
| 2013-11-08 |
21 |
facility must date mark ready to eat potentially hazardous foods included cooked and cooled foods which are held over 24 hours. egg rolls, sweat and sour chicken and tofu are some of the items that need to be date marked as they are held up to 3 days. mar |
| 2013-11-08 |
37 |
food shall be stored off the floor. observed 2 sauce containers stored on the floor. staff moved to shelving. |
| 2013-11-08 |
39 |
store wiping cloths in sanitizer between uses. observed 1 wet cloth on the wok line. |
| 2013-11-08 |
45 |
use approved food containers. observed no. 10 cans being used for storage of multiple items including scallops and mushrooms. discontinue using these cans. they must be thrown away after first use.cutting surfaces shall be in good repair. observed cutting |
| 2013-11-08 |
47 |
non food contact surfaces shall be kept clean. observed buildup on shelving throughout. clean. |
| 2013-11-08 |
53 |
floors, walls and ceilings shall be in good repair and kept clean. clean under wok line. replace damaged ceiling tiles. clean wall next to dry storage. repair screen door where screening is ripped. |
| 2013-11-08 |
54 |
increase lighting in walkin cooler to 10 foot candles. |
| 2013-11-08 |
35 |
all dry goods shall be labeled with common name. observed flour and sugar and baking powder without labels. |
| 2013-04-29 |
20 |
fresh garlic and oil mixture was next to the stove at 76f. this was discarded. garlic an oil mixtures must be held under temperature control. cdi. |
| 2013-04-29 |
2 |
facility must have an employee health policy in compliance with the rules. no employee health policy was in place. direction was provided and a handout left. cdi. |
| 2013-04-29 |
4 |
employee beverages must be handled to prevent contamination. observed an employee beverage stored above a prep table in the kitchen. cdi. |
| 2013-04-29 |
1 |
persons unnecessary to the food service operation are not allowed in the kitchen. observed a child playing on the prep table in the kitchen. cdi. |
| 2013-04-29 |
8 |
handwashing sinks may not be used for any purpose other than handwashing. observed a spoon in the front handsink and the sink was also being used as a dump sink. cdi. |
| 2013-04-29 |
13 |
store ready to eat foods where contamination from raw foods is not possible. observed raw pork stored above cooked chicken in the walk-in refrigerator. cdi. |
| 2013-04-29 |
14 |
facility must wash; rinse; and sanitize. observed a piece of the rice cooker was being rinsed in the prep sink and then placed back into the unit for use. the piece was neither sanitized nor cleaned fully. cdi. |
| 2013-04-29 |
21 |
facility must date mark ready to eat potentially hazardous foods including cooked and cooled foods which are held over 24 hours. according to the person in charge; some of these foods are held 3-4 days. this requires date marking. these may be stored f |
| 2013-04-29 |
37 |
observed a fly swatter on a prep table. removed. cdi. |
| 2013-04-29 |
31 |
cool foods using proper methods conducive to fast cooling. when foods are under 135f; they have to be cooled in accordance with the rules. observed; chicken; chicken wings; ribs; rice ect were all cooling on counters between 80-130f. according to the p |
| 2013-04-29 |
33 |
cut chicken and pork was sitting on sheet trays with parts which were still frozen and portions as high as 61f. use proper methods to thaw meat such as under 70f or lower water in a prep sink. cdi; moved to the walk-in. |
| 2013-04-29 |
34 |
provide a thin diameter probe thermometer for the measuring of thin items. observed only a dial stem thermometer with a thick probe ill suiting to measuring thin items. cdi by instruction. |
| 2013-04-29 |
47 |
clean the non food contact surfaces in the kitchen. observed build up. |
| 2013-04-29 |
53 |
clean the floors and walls in the kitchen. observed build up. |
| 2013-04-29 |
26 |
toxic materials shall be stored so they can not contaminate equipment; utensils; food; ect. observed a can of wd-40 stored on a prep table next to food. cdi; removed. |
| 2013-01-14 |
8 |
handwashing sinks shall be maintained ready for proper use at all times. observed water pooled in handwash vat; creating splash back during use. corrected by cleaning towel debris out of sink. |
| 2013-01-14 |
20 |
maintain cold-held tcs (time/temperature control required) foods at or below 45f. observed pork filling for dumplings measured at 57f held in bowl on kitchen table. observed reconstituted garlic in oil measured at 75f. advised to ice immediately. advi |
| 2013-01-14 |
31 |
cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans;(2) separating the food |
| 2013-01-14 |
37 |
do not store food containers on floor. observed buckets of sauce stored on floor. |
| 2013-01-14 |
37 |
do not store food where premises and surrounding conditions may result in contamination. observed food stored underneath freezer refrigeration unit where water has dripped onto and frozen onto food packages and coverings. |
| 2013-01-14 |
41 |
in use utensils may be stored on clean; dry surfaces or in properly held food; or in water maintained at or above 135f. observed ice scoops stored in hot water measured at 120f. advised how to correctely use steam table for this use. |
| 2013-01-14 |
47 |
provide timely; adequate cleaning of surfaces. clean with adequate frequency to preclude residue build-up. observed residue and dust build up on wire shelving in kitchen. observed residue build-up on walk-in shelving. |
| 2013-01-14 |
53 |
maintain floors; walls and ceiling clean and in good repair. observed that better cleaning is needed in hard-to-reach areas of kitchen floor to remove residue. observed walk-in floor is in poor repair (buckled with crevices coolecting debris. |
| 2013-01-14 |
4 |
employee shall consume beverages and food only in designated areas where contamination of food; food contact surfaces can not result. observed employee beverages on food prep table in use with exposed foods. beverages removed. cdi |
| 2013-01-14 |
39 |
soiled wiping cloths must be stored in approved sanitizer solution between use. observed soiled; wet wiping cloths on prep table not properly stored. |
| 2013-01-14 |
2 |
facility shall have employee health policy in compliance with 2-201.11 of nc food code. no policy observed today. rehs provided written guidance. corrected by instruction. |