| Violation Date |
Code |
Description |
| 2018-08-30 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler with damaged gasket. |
| 2018-08-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of spices and sauces with no labels. |
| 2018-08-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2017-11-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open. |
| 2017-11-14 |
45 |
4-501.11 maintain equipment in good repair. observed broken ice maker in back of facility. pic stated that the equipment is broken and he is awaiting someone to haul the equipment away. |
| 2017-06-19 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed paper towel dispensers with broken handles. observed floor of freezer rising u |
| 2017-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed broken cooler on cook line. cooler is not being used and part is ordered. |
| 2017-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2017-06-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at 2 handsinks. cdi by refilling paper towel dispensers. |
| 2017-01-18 |
14 |
observed ice machine guard collecting residue and damaged.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-01-18 |
19 |
observed teriyaki chi ken at 122. cdi - discarded3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-01-18 |
20 |
observed cabbage in flip top at 50 and noodles at 48. cdi - moved to cooler, lids closed.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-01-18 |
39 |
observed wiping cloth sanitizer at 100 ppm at rear hand sink.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-08-03 |
45 |
4-502.11(a) maintain utensils in good repair. observed a damaged pair of tongs and a damaged scoop. items had been burnt/damage during use. insure when utensils are damaged that they are discarded/replaced. cdi by employee discarding items. |
| 2016-04-25 |
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 black build up on floor near water heater. |
| 2016-04-25 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed can wash backflow prevention bell missing. vr that bell has been replaced required by 5/5/16 |
| 2016-04-25 |
45 |
4-502.11(a) maintain utensils in good repair. observed two handles on grill utensils damaged. facility has greatly improved tong and other utensil repair. |
| 2016-01-11 |
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 damage to several plastic tongs along the handle. plastic has begun to chip off |
| 2016-01-11 |
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 tongs knocked into cabbage at the front prep flip top unit. tongs wer |
| 2015-08-27 |
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 small working containers of spices/oils/food items not labelled on the prep line. label all working containers of food. |
| 2015-08-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed small roach and a roach nymph in the dining area. pest control records indicate that last treatment was on 8/23/15. insure that pest control methods are adequate. cdi by pi |
| 2015-08-27 |
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 several cracked or damaged containers in the rear wash area. replace containers |
| 2015-08-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed side dumpster doors open during inspection. cdi by pic closing doors. |
| 2015-08-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored in the walk in cooler over top of customer items. store employee food items on the lowest shelves, where they are |
| 2015-04-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses - observed three wiping towels (wet) left on counters. |
| 2015-04-10 |
20 |
3-501.16 (a)(1) maintain tcs foods in cold holding at 45f or less. produce in top of prep cooler, (left side) 48-53f. cdi by removal of food to walk-in cooler. service technician called. items on line longer than 2 hours discarded. |
| 2015-04-10 |
14 |
4-601.11 (a) equipment, food contact surfaces and utensils shall be clean to sight and touch. observed grease and small particles of food on pans stored over sink, on drying rack, and on clean drainboard - found food particles and grease in rinse and san |
| 2015-04-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. observed washed produce stored under produce unwashed and in its orginal boxes. re-arrange to keep unwashed items stored below washed items. cdi by re-arranging. |
| 2014-11-24 |
47 |
is 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelves in walk-in cooler. |
| 2014-11-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces. cdi cloths placed in sanitizer solution at proper concentration. |
| 2014-11-24 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed opened bag of seseme seeds in storage. cdi seseme seeds placed in sealed container. |
| 2014-04-09 |
20 |
3-501.16 all potentially hazardous cold food must be at or below 45f. observed garlic mixture and noodles above 45f. both items moved to cooler to rapidly cool. recommended not taking so many noodles out of walk-in at a time. |
| 2014-04-09 |
35 |
3-302.12 bulb storage containers shall be labeled. observed dry bulk containers not labeled. |
| 2014-04-09 |
42 |
4-901.11 air dry pans before stacking. numerous pans stacked without air drying. cdi items rewashed. |
| 2013-10-16 |
19 |
store tcs food hot at 135f or above. observed one pan of chicken held hot below 135f. cdi-reheated to 165f for hot holding. |
| 2013-10-16 |
6 |
food employees shall clean their hands and exposed portions of arms immediately before engaging in food preparation after using the toilet room. observed employee use restroom and began preparing food without washing hands. employee only used alcohol hand |
| 2013-05-10 |
49 |
observed the backflow device at the can wash in disrepair. this is a repeat violation. a plumbing system shall be (a) repaired according to law; and (b) maintained in good repair. |
| 2013-05-10 |
8 |
observed the faucets in both the men's and ladie's bathrooms activate for less than 10 seconds; 5-7 seconds on average. repair faucets to activate more than 15 seconds. a self-closing; slow-closing; or metering faucet shall provide a flow of water for at |
| 2013-05-10 |
4 |
employee drink cup found on upper shelf in walk-in cooler. |
| 2013-05-10 |
1 |
observed no certified food protection manager in duty. personnel with serv-safe training were not working this shift. the person in charge must have ansi-certified training. |
| 2013-01-24 |
49 |
observed the backflow device at the can wash in disrepair. a plumbing system shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the food establishment; including on a hose bi |
| 2013-01-24 |
43 |
observed a single service cups stored with lip surface uncovered/ unprotected. single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and lip-contact surfaces is |
| 2013-01-24 |
2 |
observed no employee health policy in place. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases |
| 2013-01-24 |
1 |
observed no certified food protection manager on-site. serv-safe training has been taken by personnel but no one on duty had the training. at least one employee who has supervisory and management responsibility and the authority to direct and control food |