| Violation Date |
Code |
Description |
| 2019-01-08 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violatio |
| 2019-01-08 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed a pan stored in the handsink sink basin in the kitchen, blocking the handsink. cdi - removed pan from the sink. educated to have handsinks |
| 2019-01-08 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p repeat violation. observed uncovered raw chicken stored above other raw proteins in the stand up freezer such as raw beef. cdi - educated proper storage order (f |
| 2019-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed soup spoons and knives stored as clean with food debris all over the food contact surfaces. cdi - moved items to dish pit to clean. |
| 2019-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed product in the temperature danger zone. refer to temperature chart. cdi - pulled product to freezer from the flip top to freezer to rapidly cool down. the rehydrated noodle wil |
| 2019-01-08 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager |
| 2019-01-08 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed rice spoons stored |
| 2019-01-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2019-01-08 |
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 repeat violation. observed chicken |
| 2018-10-12 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violati |
| 2018-10-12 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-12 |
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 repeat violation. observed that the |
| 2018-10-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed slicer, whisk, spatula, and other utensils with dried old food debris on the food contact surfaces. cdi - educated to keep food con |
| 2018-10-12 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw shrimp uncovered stored underneath raw chicken that is also uncovered in the refrigeration. cdi - educated about proper storage order. educated to re |
| 2018-10-12 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager |
| 2018-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in temperature danger zone in reach in unit. refer to temperature chart. observed noodle in standing water at room temp. cdi - brought noodle to freezer for rapid cooli |
| 2018-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed cutting boards and knife with food debris on food contact surface. cdi - brought to dish machine for a cleaning procedure. |
| 2018-06-26 |
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 chicken on time control wa |
| 2018-06-26 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-06-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violatio |
| 2018-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed gasket torn at refrigerator and reach in unit. advised to replace. |
| 2018-02-15 |
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. repeat violation. observed tile missing on wall by can wash area. advised to replace. |
| 2018-02-15 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-02-15 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee with no hair restraint. cdi - employee put on hair restraint. |
| 2018-02-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed ready to eat chicken stored on dirty drain board of the 3 compartment sink which is also in a splash |
| 2018-02-15 |
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 squeeze bottles of food that is not labeled. advised to label all working containers of food. |
| 2018-02-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed dried debris on food contact surface of knives stored on top of flip top unit. cdi - brought items to dishpit for a cleaning proced |
| 2018-02-15 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above ready to eat produce in the refrigerator. cdi - relocated raw chicken to the bottom of the refrigerator. educated employees about storage order. |
| 2018-02-15 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager |
| 2017-10-10 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager |
| 2017-10-10 |
9 |
3-201.11(a) use food from approved sources only.-p observed no invoices to confirm approved source for tripe. facility has tripe in storage in freezer. cdi - educated to keep invoices. discarded tripe. |
| 2017-10-10 |
13 |
3-302.11 (a)c frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. observed chicken not in commercial package above raw beef in freezer that |
| 2017-10-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed one bowl with debris on the food contact portion of the bowl. cdi - removed the bowl from storage and sent through cleaning procedu |
| 2017-10-10 |
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. repeat violation. observed tile in disrepair in the kitchen on the side wall by the ca |
| 2017-10-10 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at the freezer. advised to repair. |
| 2017-10-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-10-10 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no food employee with hair restraint on upon arriva.. cdi - employees put on thei |
| 2017-06-27 |
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 squeeze bottles of soy sauce and oil with no label on product. advised to write the common name of the product on the squ |
| 2017-06-27 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager during the inspect |
| 2017-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with dried food debris on food contact surface of blade. cdi - educated to spend more time during the washing and rinsing parts of the cleanin |
| 2017-06-27 |
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 product on time control th |
| 2017-06-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed white veniger/soy sauce, oil, and soy sauce in splash zone on dirty side of the dish machine at the s |
| 2017-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items out of temperature in the reach in unit. refer to temperature chart. cdi - discarded product that has been of of temperature for over 4 hrs. brought bean sprouts to the f |
| 2017-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at the refrigerator. the refrigerator temperatures are in compliance. repeat violation. advised to replace. |
| 2017-06-27 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed dispensing spoon fo |
| 2017-06-27 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-27 |
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. repeat violation. observed tile broken on the other side of the wall from the water hea |
| 2017-06-15 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager during the inspeci |
| 2017-06-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed food employees unaware of reportable symptoms and diseases, and observing exposure to these symptoms. cdi - emailed |
| 2017-06-15 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees bare han |
| 2017-06-15 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2017-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed eating utensils dirty, observed peeler dirty, observed cutting boards dirty, observed container of kninves that are all dirty. cdi - pulled items to |
| 2017-06-15 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed egg rolls cooked 2 days ago with no label on product. cdi - educated about date marking criteria and advised to place |
| 2017-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two products out of temperature in the flip top unit. observed the green onions out of temperature on counter top. cdi - advised to store food at 45f and below. educated that |
| 2017-06-15 |
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 msg not labeled. advised to label the additive. |
| 2017-06-15 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed dispensing utensils |
| 2017-06-15 |
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, nonabsorbent, and withstand repeated warewashing. observed utensils such as forks, kninve |
| 2017-06-15 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-15 |
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 one tile broken around the corner from the can wash. advised to repair.6-501. |
| 2017-01-17 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observed food employee drinking in kitchen next to |
| 2017-01-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee not wash hands before putting on gloves before food preparation. cdi - advised to wash hands before putting on gloves. |
| 2017-01-17 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager |
| 2017-01-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed shrimp not cooked to 145f, refer to temperature chart. cdi - cooked the shrimp to final cook temperature; refer to tem |
| 2017-01-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked noodles and cooked green onions out of temperature. refer to temperature chart. cdi - advised to discard product; provided tphc papers for the facility. |
| 2017-01-17 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2017-01-17 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor. advised to store bucket off of the floor. |
| 2017-01-17 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed i |
| 2017-01-17 |
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, nonabsorbent, and withstand repeated warewashing. observed food stored in grocery bags. |
| 2017-01-17 |
49 |
5-205.15(b) maintain a plumbing system in good repair. repeat violation. observed plumbing at can wash dripping. advised to fix. |
| 2017-01-17 |
33 |
3-501.13 use approved thawing methods. observed raw meat thawing in 3 comp sink without running water. cdi - advised to thaw under refrigeration, cooking process, or running water. |
| 2016-10-13 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation observed no certified food protection manager o |
| 2016-10-13 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p repeat violation observed misunderstanding of storage order in the freezer. again, chicken stored above beef, pork, and other products. cdi - advised to move the |
| 2016-10-13 |
14 |
4-702.11 utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. -p 4-701.10 equipment food-contact surfaces and utensils shall be sanitized.observed that food employee does not understand that after using the meat sl |
| 2016-10-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice in hot holding case out of temperature. refer to temperature chart. rice has been sitting in case over night. cdi - discarded rice. |
| 2016-10-13 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed hair in the salt. cdi - got rid of the hair. |
| 2016-10-13 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed rice dispensing spo |
| 2016-10-13 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed can wash leaking. advised to fix. |
| 2016-10-13 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed food |
| 2016-10-13 |
38 |
2-302.11(a) food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.-pf. observed food employee fingernails too long. cdi - advised to clip fingernails onsite. |
| 2016-06-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed product in the reach in cooler cooling down covered in a container. cdi - educ |
| 2016-06-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature. refer to temperature chart. cdi - discarded product; turned the reach in cooler to a colder setting. |
| 2016-06-17 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed chicken not in commercial package stored above beef in freezer. cdi - educated about proper storage order; moved product around to proper storage order. |
| 2016-06-17 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. repeat violation. food employee |
| 2016-06-17 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager |
| 2016-06-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. - p. observe a bucket of sanitizer that employees use to sanitize the kitchen is at 0 ppm. cdi - educated that over time sanitizer will evaporate. educated on how to create a proper sanitizer solutio |
| 2016-06-09 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation observed no certified food protection manager o |
| 2016-06-09 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontam |
| 2016-06-09 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed a pan in the handsink; incapable of washing hands when pan is in sink. cdi - removed pan from sink. 5-205.11(b) handwashing sinks shall o |
| 2016-06-09 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p repeat violation observed raw beef and raw chicken in the flip top stored behind ready to eat food, thus the raw products would have to be brought over the ready to eat products resulti |
| 2016-06-09 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed multiple products cooked, prepared, and held for over 24 hrs without dates. advised to place a date on product when |
| 2016-06-09 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed scoop handle for su |
| 2016-06-09 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-06-09 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed the handsink in the kitchen not draining. advised to stop washing equipment and utensils in the handsink; because all of the debris from washing, the sink does not drain well. vr |
| 2016-06-09 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violatio |
| 2016-06-09 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. repeat violation. observed employee food stored |
| 2016-06-09 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. no food employee in kitchen has hair restraint; advised to wear a hair restraint. |
| 2016-01-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the handsink in the front of the restaurant. cdi - provided papertowles. |
| 2016-01-20 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee food on counter top where food |
| 2016-01-20 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed that |
| 2016-01-20 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed non food contact surface of the meat slicer with food debris still on the equipment. pic states that this equipment is |
| 2016-01-20 |
37 |
3-305.12 food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, or under sewer lines that are not shielded to intercept potential drips. observed food stored in the mens bathroom. cdi - pic stated he doesn't |
| 2016-01-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bean sprouts, cooked chicken, and cooked shrimp in the reach in cooler out of temperature. observed bean sprout in the flip top cooler out of temperature. (refer to temp chart) |
| 2016-01-20 |
13 |
me 3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken not packaged above non packaged raw fish and meat in freezer. cdi - educated on storage order and moved raw animal product to correct loca |
| 2016-01-20 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf 2-102.12 at least one employee who has supervisory and managemen |
| 2015-07-16 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2015-07-16 |
14 |
way 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils soiled with food debris and stored as clean. cdi-items taken to be re-cleaned. |
| 2015-07-16 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wiping cloths heavily soiled with and odor. instructed pic to discard and buy new cloths. |
| 2015-07-16 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed raw meats in direct contact with shelving in freezer. cdi-food discarded.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p obse |
| 2015-07-16 |
45 |
4-502.11(a) maintain utensils in good repair. observed several broken/cracked utensils used in kitchen. replace. |
| 2015-07-16 |
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. cleaning needed on floors, walls, ceilings and surfaces t |
| 2015-07-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a couple pans wet stacked. |
| 2015-01-15 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2015-01-15 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed several pieces of meat and fish badly freezer burned due to being stored unwrapped. cdi-items discarded. |
| 2015-01-15 |
6 |
2-301.11 keep hands and arms clean.-p observed employee with built up debris under fingernails. cdi-cleaned. |
| 2015-01-15 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several items stored uncovered in cooler. cdi-covered.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utens |
| 2015-01-15 |
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 scoops stored in room temperature water. |
| 2015-01-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. pic stated that container was for water. do not store water in bottle previously used to store chemicals.7-201.11 store toxic mate |
| 2015-01-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on ice machine and several pots and knives. cdi-all items cleaned. |
| 2014-07-17 |
53 |
physical facilities shall be kept clean. (6-501.12) clean floor under red beverage crate under three compartment sink. clean dust from ceilings around air vents. |
| 2014-07-17 |
47 |
non food contact surfaces shall be clean to sight and touch. (4-601.11) better cleaning needed on non food contact surfaces of meat slicer. |
| 2014-07-17 |
39 |
properly store .wet wiping cloths. (3-304.14) observed several wet wiping cloths stored on counters throughout kitchen. store wet rags in sanitizer.wiping cloths shall be air dried in a location and in a manner that prevents contamination of food, equipme |
| 2014-07-17 |
34 |
a temperature measuring device with a suitable small diameter probe designed to measure temperature of this masses shall be provided and available. (4-302.12) facility only has large probe thermometer available. vr |
| 2014-07-17 |
23 |
consumer advisory needed for undercooked animal foods. (3-603.11) observed disclosure on menu but reminder missing. vr. asterisk beside item shall lead to a footnote stating, consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may incr |
| 2014-07-17 |
21 |
properly date .mark ready to eat, refrigerated, tcs foods held longer than 24 hours and no more than 7 days. (3-501.17) observed beef stock leftover from day prior without any date label. cdi-labeled. |
| 2014-07-17 |
6 |
food employees shall clean their hands in handwashing sink only and use proper handwashing procedure (2-301.15/2-301.12) observed employee rinse hands in 3 comp sink before donning gloves to prepare food. cdi-ehs directed employee to handsink and demonst |
| 2014-07-17 |
1 |
facility shall have employee with managerial control who is food safety certified. (2-102.12) no food safety certified manager on site during inspection. |
| 2014-07-10 |
13 |
properly store raw animal foods to prevent contamination. (3-302.11) observed raw shrimp stored over cooked meat. cdi-rearranged. repeat.properly store foods to prevent contamination. (3-304.11) observed head of lettuce stored in direct contact with shelv |
| 2014-07-10 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed dried food debris on slicer and microbial build up on ice machine. cdi-cleaning started on both.sanitizer shall be at correct strength. (4-501.114) observed chlorine sanitizer in |
| 2014-07-10 |
19 |
store tcs food hot at 135f or above. (3-501.16) observed cooked noodles stored at 113f. cdi-noodles reheated to 165f. |
| 2014-07-10 |
1 |
facility shall have employee with managerial control who is food safety certified. (2-102.12) no food safety certified employee on site during inspection. |
| 2014-07-10 |
7 |
employees shall not use bare hands to contact ready to eat foods. (3-301.11) observed employee handle head of lettuce with bare hands. cdi-food discarded. |
| 2014-07-10 |
21 |
properly date mark ready to eat, refrigerated, tcs foods held longer than 24 hours and no more than 7 days. (3-501.17) observed items such as egg rolls, cooked chicken, and beef stock stored in cooler leftover and without any date labels. cdi-labeled. |
| 2014-07-10 |
23 |
consumer advisory needed for raw or undercooked animal products. (3-603.11) observed some items on the menu such as raw/undercooked beef that needs a consumer advisory. items should be asterisked to a footnote with sample statement containing disclosure a |
| 2014-07-10 |
26 |
properly store toxic chemicals. (7-201.11) observed can of wd40 and bottle of febreze stored with dry food products. cdi-moved. |
| 2014-07-10 |
31 |
use proper cooling methods. (3-501.15) observed items cooling unattended throughout kitchen such as meatballs, boiled chicken, and beef. all items under 135f and no active cooling taking place. according to pic, all items cooked less than an hour prior an |
| 2014-07-10 |
38 |
food employees shall wear hair restraints. (2-402.11) observed employees preparing food without hair restraints. repeat |
| 2014-07-10 |
43 |
single service articles may not be reused. (4-502.13) observed cooked chicken stored in bags that were previously used to hold cooked rice noodles. |
| 2014-07-10 |
47 |
non food contact surfaces shall be clean to sight and touch. (4-601.11) cleaning needed on all equipment surfaces and handles throughout kitchen. |
| 2014-07-10 |
53 |
physical facilities shall be cleaned as often as necessary to keep clean. (6-501.12) cleaning needed throughout kitchen. observed large amount of crumbs and food debris behind equipment. facility needs to reduce clutter to prevent pest harborages. repeat. |
| 2014-01-07 |
1 |
facility shall have employee with mangerial control who is food safety certified. (2-102.12) no food safety certified manager on site during inspection. |
| 2014-01-07 |
8 |
hand sinks shall be used for handwashing only. (5-205.11) observed utensil with food stored in hand sink. cdi-utensil removed and food discarded. |
| 2014-01-07 |
13 |
raw animal foods shall be segregated to prevent contamination. (3-302.11) observed raw shell eggs stored over ready to eat vegetables in two door cooler and numerous raw meats co-mingled and improperly stored in stand up freezer. cdi-rearranged to proper |
| 2014-01-07 |
19 |
store tcs food hot at 135f or above (3-501.16) observed rice held hot below 135f. cdi-reheated to 165f. |
| 2014-01-07 |
31 |
use proper cooling methods. (3-501.15) observed boiled chicken cooling on drainboard of three comp sink. chicken was below 135f. active cooling must take place once food product is below 135f. chicken re-heated to 165f and held hot on stove. |
| 2014-01-07 |
38 |
food employees shall wear hair restraint when preparing food. (2-402.11) no hair restraints being used by employees preparing food in facility during inspection. |
| 2014-01-07 |
39 |
properly store wiping cloths. (3-304.14) observed soiled rags stored on clean drainboard of dish machine. |
| 2014-01-07 |
43 |
properly store single service items off the floor. (4-903.11) observed boxes of single service items stored on the floor. |
| 2014-01-07 |
47 |
non food contact surfaces shall be clean to sight and touch. (4-601.11) cleaning needed on equipment throughout especially on stand up freezer. |
| 2014-01-07 |
53 |
. physical facilities shall be cleaned as often as necessary to keep clean. (6-501.12) cleaning needed throughout kitchen. observed heavy build up on floors under equipment, sinks and dish machine and on walls. |
| 2013-08-20 |
1 |
facility must have pic present who is food safety certified. no food safety certified manager on site during inspection. |
| 2013-08-20 |
4 |
properly store employee drinks. observed employee drinks stored on top of prep surface. cdi-drinks stored in proper place. |
| 2013-08-20 |
7 |
food employees may not contact ready to eat foods. observed employee plating up iceberg lettuce used for immediate consumption with bare hands. cdi-employee stopped and instructed to put gloves on. |
| 2013-08-20 |
8 |
hand sink shall only be used for hand washing. observed heavy food debris in hand sink. did not observe any employee dumping food in sink. cdi-through instruction. |
| 2013-08-20 |
13 |
food shall be protected from contamination. observed raw meats stored directly on shelving of two door freezer. also observed numerous ready to eat items such as herbs, lettuce, cooked chicken stored in grocery bags that are not food grade.separate raw an |
| 2013-08-20 |
14 |
food contact surfaces shall be clean to sight and touch. observed microbial build up in ice machine. cdi-cleaning started.sanitizer shall be at correct concentration. observed bottle labeled sanitizer registering 0ppm chlorine. cdi-remade to correct conce |
| 2013-08-20 |
21 |
properly date mark ready to eat, refrigerated, tcs foods held more than 24 hours and no more than 7 days. observed numerous items such as cooked chicken, bean sprouts, noodles and cut leafy greens without date labele. cdi-all items labeled. |
| 2013-08-20 |
38 |
employees preparing food shall wear hair restraint. observed employee preparing food without hair restraint during inspection. |
| 2013-08-20 |
40 |
properly wash vegetables. observed employee open package of ice berg lettuce and begin to plate up without washing first. directions on pacakge state to wash before using. |
| 2013-08-20 |
45 |
equipment shall be used as specified. observed items stated for domestic use only such as blender and food processor. repeat. |
| 2013-08-20 |
53 |
phyiscal facilites shall be maintained clean. cleaning needed throughout kitchen. observed build up on all surfaces and behind grill/fryer/3 comp sink/prep sink. |
| 2013-02-21 |
1 |
at least one manager must be food safety certified.no food safety manager present during inspection. |
| 2013-02-21 |
6 |
keep fingernails clean. observed employees with soiled fingernails. cdi-directed to wash hands. |
| 2013-02-21 |
13 |
properly store raw meats/food.observed raw shrimp co-mingled with cooked shrimp; rte foods etc. |
| 2013-02-21 |
14 |
keep utensils clean.observed soiled utensils stored as clean. |
| 2013-02-21 |
20 |
keep phf cold at 45f or below.observed rice noodles stored in room temperature water near stove. |
| 2013-02-21 |
21 |
date mark ph; refrigerated ready to eat food.observed no items date marked. cdi-educated. |
| 2013-02-21 |
31 |
cool foods properly. observed cooked egg rolls on stove cooling at 120f. active cooling must take place once product is below 135f. |
| 2013-02-21 |
33 |
properly thaw foods. observed meat stored in microwave thawing unattended. microwave not on. |
| 2013-02-21 |
37 |
prevent contamination of food.observed food items stored in to go bags and directly on shelving. |
| 2013-02-21 |
38 |
properly restrain hair.observed employees preparing food without hair restraints. |
| 2012-10-31 |
13 |
3-302.11 (a) food shall be protected from cross contamination by: (b) arranging each type of food in equipment so that cross contamination of one type with another is prevented; pobserved raw chicken stored over raw beef. moved to correct storage order.fo |
| 2012-10-31 |
14 |
4-601.11 (a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed dried food debris on knives stored as clean and on slicer. taken to be re-washed.equipment food-contact surfaces and utensils shall be cleaned through |
| 2012-10-31 |
21 |
ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or |
| 2012-10-31 |
26 |
7-102.11 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 unlabeled bottle of sanitizer |
| 2012-10-31 |
8 |
5-205.11 keep hand sink in good repair. repair leak from handsink beside grill.each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf no paper towels immediately available at front hand s |
| 2012-10-31 |
48 |
5-103.12 water under pressure shall be provided to all fixtures; equipment; and nonfood equipment that are required to use water except that water supplied as specified under ?? 5 104.12(a) and (b) to a temporary food establishment or in response to a tem |
| 2012-10-31 |
53 |
6-501.12 (a) physical facilities shall be cleaned as often as necessary to keep them clean. cleaning needed throughout facility; especially floors around equipment. |
| 2012-10-31 |
46 |
4-501.14 a warewashing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as s |
| 2012-10-31 |
2 |
2-103.11 m) 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 that are transmissible through fo |