| Violation Date |
Code |
Description |
| 2018-12-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed employee dry food and employee items in the prep area. designate an area for their belongings to prevent potential contamination. repeat. |
| 2018-12-21 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cl |
| 2018-12-21 |
49 |
5-205.15 maintain a plumbing system in good repair.comment: ensure the plumbing in certain places i.e. at wok floor drain, at dish machine, etc. are not hanging loosely attached from equipment making them very close to the floor; this will help aid in cle |
| 2018-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed dust debris buildup on black fan at ice machine. observed food debris on bottom prep table areas throughout kitchen. observed debris buildup on sever |
| 2018-12-21 |
45 |
4-501.11 maintain equipment in good repair.comment: replace broken gasket on two door reach in freezer. replace broken gasket on two door reach in cooler near prep tables. repair the big mixer in back storage room or remove from facility. |
| 2018-12-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.comment: observed chili oil and sacha sauce not labeled at wok working prep shelf. ensure these are properly marked; a lot of sauces |
| 2018-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pat the top small cooler observed cabbage at 47f. cdi. pic immediately ice bathed cabbage. full points not deducted as improvements are noted with cold holding. continue to ice bath the ca |
| 2018-12-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved large portion of fried in rice cooker at 130f. cdi. the pic voluntarily discarded the fried rice. the pic came to the conclusion that the rice cooker it was holding in was not m |
| 2018-12-21 |
6 |
2-301.14 wash hands after activities that contaminate them. -pobserved employee touching face/hat while working at the wok. cdi (corrected during inspection). the pic (person in charge) immediately spoke to employee and instructed him to properly wash ha |
| 2018-09-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottles and beverages being stored over food preparation areas and food ingredients. cdi pic discarded drinks. make sure to store correctly to e |
| 2018-09-04 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands before donning gloves and between gloves uses. -pobserved food employees donning gloves without washing hands after change of task. observed food employee cracking raw shel |
| 2018-09-04 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed mushrooms, zucchini and other veggies being stored above rte items. cdi pic had items relocated and provided storage chart in english. repeat.3-302.11(a) separate raw anim |
| 2018-09-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knives being stored on magnetic rack with food debris. cdi knives taken to ware washing and magnetic rack was cleaned. 4-602.11 clean the equipment a |
| 2018-09-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p at the time of in the inspection, observed raw chicken and cooked chicken cold holding above 45 degrees. cdi cooked chicken was dsicarded and raw chicken was cooked and served right away |
| 2018-09-04 |
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 observed beef noodle container, tomato sauce and tomatoes prepared prior today without a date marking. cd |
| 2018-09-04 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on salad prep unit. observed flip top unit in back area with upper insulation exposed and wiring. make sure to good repair. repeat. |
| 2018-09-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on food preparation surface. once wet make sure to store in sanitizer solution. |
| 2018-09-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up in reach in units, shelving, walk in cooler fan, gaskets, nonfood part of soda machine etc. make sure to increase cleaning frequency. repea |
| 2018-09-04 |
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 floor throughout missing grout and chipped tiles. observed damaged to wall aro |
| 2018-09-04 |
54 |
6-303.11 intensity-lighting - c provide at least 10 foot candles in walk in refrigeration units and dry food storage. observed in walk in cooler less than 10 foot candles. make sure to provide adequate lightin.6-305.11/6-501.110 designate and use an area |
| 2018-09-04 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees performing food preparation wearing bracelets. make sure to remove all jewelry when performing food preparation. repe |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken, cooked chicken and lettuce at time of inspection sitting out above 45 degrees. cdi chicken was cooked immediately and used. lettuce was moved to reach in unit and h |
| 2018-06-21 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee touching hat, scratching face then proceed to don gloves. cdi food employee stopped and directed to wash hands. overall hand washing was good today; no points deducted. |
| 2018-06-21 |
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 food employee touching baby corn and water chestnuts. cdi product was discarded. |
| 2018-06-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food uncovered in walk in cooler such as ready to eat foods; peppers, onions, carrots etc. cdi pic had items covered. repeat.3-302.11(a) separate raw |
| 2018-06-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open at the time of inspection. make sure to keep closed at all times to ensure pest entrance is minimized. |
| 2018-06-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed fo |
| 2018-06-21 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed visible dirt on the mushrooms that were being used. make sure to wash fruits and vegetables before using. |
| 2018-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed flp top unit in back area with upper insulation exposed and wiring. make sure to have it repaired. repeat points not increased due to separate issue. |
| 2018-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in units, gaskets, shelving in walk in cooler, sides of equipment etc with food debris/build-up. make sure to increase cleaning frequency. rep |
| 2018-06-21 |
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 the floor throughout missing grout and chipped tiles. make sure to keep in goo |
| 2018-01-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2018-01-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.3-304.11 food contact with equipment and utensils - pobserved cut onions, cut lettuce, cut green peppers and other clean cut foods in the walk in stored uncove |
| 2018-01-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved burn cream spray stored on top of packages of noodles- cdi burn spray moved and noodles discarded by pic. |
| 2018-01-16 |
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. -pfobserved noodles cooling in the walk in cooler in a deep portion that was tightly co |
| 2018-01-16 |
33 |
3-501.13 use approved thawing methods.observed bus tubs full of thawing ribs at room temperature today- cdi all were moved to the walk in cooler. please use the refrigeration, microwave, cooking process, or continually running/draining cold water. |
| 2018-01-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved colanders with a lot of dry food debris in them- cdi pic discarded.knives looked great today- great job cleaning the base of these. |
| 2018-01-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on walk in racks, reach in fans, cook line shelving, and wok system. |
| 2018-01-16 |
49 |
5-205.15 maintain a plumbing system in good repair.bar prep sink, dish area sink, and one tap on teh wok are leaking today. |
| 2018-01-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2018-01-16 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.observed rice pot that is peeling.4-501.11 maintain equipment in good rep |
| 2017-10-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed some broken tile at the dishwasher where it is holding water- repair. |
| 2017-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up inside of make tables, spray arms on hood unit, wire warmer at pass thru, walk in racks, dry good bins. |
| 2017-10-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed noodles stored in a very soiled container- cdi noodles discarded.observed sauces and drinks pre made with no cover on them. |
| 2017-10-09 |
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. -pfobserved fried chicken cooling on the top portion of the flip top table double panne |
| 2017-10-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved beef soup that is cooked, frozen, then thawed for use with no date- cdi back dated with the date it was pulled from the freezer(yest |
| 2017-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up inside of the noodle container- cdi noodles discarded and dish sent to be washed, rinsed, and santized. clean this container each time new n |
| 2017-10-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -praw pork was stored above food coloring in the flip top table- cdi raw pork put on the bottom shelf.raw chicken stored over fried chicken- cdi cooked chicken moved over so taht the raw was n |
| 2017-10-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-07-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored over raw beef- raw chicken moved to a lower shelf to correct.observed staff cutting raw steak on cutting board and then proceed to start chopping onions on same c |
| 2017-07-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no one onsite with a manager's food saftey certificate. |
| 2017-07-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up in colander holes today- all colanders sent to be rewashed. |
| 2017-07-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved spray bottle of pot and pan cleaner labeled as santizer- relabeled to correct. |
| 2017-07-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build up on walk in racks, 2 door reach in racks, hood vent, underside of drink dispenser, and some gaskets today. |
| 2017-05-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.most tile in walk in had been replaced but there are two missing tiles- repair. |
| 2017-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.cleaning in the facillity has improved, keep working on the walk in racks. |
| 2017-05-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed one bucket of santiizer at <50ppm. changed today to make it 50-200ppm. |
| 2017-05-01 |
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. -pfobserved eggrolls that had been cooling in an open air rack in the reach in but they |
| 2017-05-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved a spray bottle of degreasor with no label- labeled during inspection. |
| 2017-05-01 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved pork and soup that had been pulled from the freezer yesterday and had no pull date on them- back dated to correct. any tcs food tha |
| 2017-05-01 |
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. -pobserved eggrolls that had been cooling since the night before and they were still at >45f in the middle of the product- outside of pr |
| 2017-05-01 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -pobserved a cut melon and cut cabbage stored directly on airdry racks today- pic had staff wrap products to protect them. |
| 2017-02-08 |
8 |
6-301.14 post a hand wash sign at each handsink. observed no hand wash sign in women's restroom or at the bar hand sink. cdi: hand wash signs were given to facility at the end of inspection. |
| 2017-02-08 |
13 |
3-302.11 separate raw animal foods from ready to eat products to ensure no possibility for contamination. observed raw beef in prep cooler on top shelf above butter and ready to eat corn. cdi: pic moved raw meat to bottom of cooler. observed cut lettuce w |
| 2017-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -repeat- observed knifes stored as clean with build up in the crevice where the knife meets the wooden handle. cdi: pic had knives scrubbed and cleaned during |
| 2017-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p -repeat- observed black beans in prep top cooler at a temperature higher than 45f. cdi: beans were voluntarily discarded. observed lettuce in prep top cooler at temperatures higher than |
| 2017-02-08 |
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 multiple items without date labels. pic stated most items are gone within 24 hours. be sure to date label large bulk items.3-501.18 |
| 2017-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed cleaning needed on shelving in walk-in cooler. observed build-up on hot water dispenser in waitstation. needs cleaning. observed grease bui |
| 2017-02-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wiping cloths throughout the inspection stored outside of sanitizer. cdi: pic gathered wiping cloths and put them into sanitizer buckets. |
| 2017-02-08 |
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- observed in-use utensils stored in water at temperatures below 135f. cdi |
| 2017-02-08 |
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 missing floor tiles in walk-in cooler. observed cleaning needed on walk-in coo |
| 2017-02-08 |
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 fried chicken in walk-in that was made today, at temperatures right above |
| 2016-11-10 |
26 |
observed a medicated spray stored next to ceran wrap and sanitizer- moved to personal item storage to correct.7-201.11 store toxic materials to avoid contamination. -p |
| 2016-11-10 |
13 |
observed multiple items in the walk in cooler that were uncovered such as green beans, peeled onions, cut cabbage. cover pre-made drinks at waitstation.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. |
| 2016-11-10 |
14 |
observed build up on cutting knives today and on some bowls. be sure dishes are completely cleaned before sanitizing and using.observed a container of chicken in the walk in cooler that was fill until it was piled above the rim and put under the compress |
| 2016-11-10 |
41 |
observed spatulas stored in room temperature water today. pot filled with hot water and warmed up to 135f during inspection to store these in after they were ran through the dishwasher.3-304.12 store in-use utensils in a clean, dry place, in food with ha |
| 2016-11-10 |
20 |
observed white sauce that had cooked green onion and cooked ginger in it which makes it a tcs food. this sauce was at room temperature today. it must be hot held, cold held or timed as discussed- timed during inspection to correct.observed black beans |
| 2016-11-10 |
47 |
observed build up on the walk in racks, sauce buckets near the 2 door reach in, and hood system.4-602.13 nonfood contact surfaces - c |
| 2016-11-10 |
53 |
observed gap between the floor and the walk in cooler/freezer- fill gap.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-11-10 |
43 |
observed to go metal pans stored on the floor today. observed napkins and forks being rolled on the dining table today but were unattended. these must be rolled in the back where they cannot be contaminated by customers.4-903.11(a) store single-use and |
| 2016-08-11 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed washed produce placed in reused box with flour and other debris present inside. cdi - pic instructed not to reuse cardboard boxes as they are n |
| 2016-08-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee rinse and refill plastic sauce bucket at the handsink. cdi - pic stopped employee immediately and reminded that filling should be done at the prep |
| 2016-08-11 |
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 no cold holding prior to pl |
| 2016-08-11 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed malfunctioning walk in, prep, flip top and table top cold holding units. cdi - pic called repair tech for repairs. vr no later |
| 2016-08-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed wait staff at the cook line preparing food and pic stated they prepare appetizers and soups for customers without |
| 2016-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw and prepared foods in the walk in at 47-67f and the ambient air temperature inside the walk in was 52f. cdi - pic called repair tech to repair walk in, prep, flip top and ta |
| 2016-08-11 |
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 cleaned utensils stored in a hanging pot over the 3-comp sink. keep the |
| 2016-08-11 |
45 |
4-501.11 maintain equipment in good repair. observed walk in, prep, flip top and table top cold holding units not working. repair all these. cdi - pic called in repair tech to fix these units. -0- |
| 2016-08-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the handles and gaskets of equipment throughout the kitchen. clean. -1- repeat |
| 2016-08-11 |
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 water damaged ceiling tiles at the entrance to the restroom from a roof leak w |
| 2016-08-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in the basin of the bar prep sink. keep in sanitizer. -0- |
| 2016-04-20 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed floors, walls and ceiling need cleaning and/or repair. **keep floors, walls, and ceilings, clean and in good repair. |
| 2016-04-20 |
47 |
4-602.13 nonfood contact surfaces - c observed some areas in kitchen greasy or needing cleaning. ie. shelving near flour containers, oven handles near fryers. **keep non-food contact surfaces clean. |
| 2016-04-20 |
41 |
3-304.12 in-use utensils, between-use storage - c observed container on water stored on floor with utensils in it. ** store utensils on clean surface or in product with handle up. |
| 2016-04-20 |
38 |
2-303.11 prohibition-jewelry - c observed employee prepping peppers with bracelets on. cdi - pic gave instruction on removing jewelry before working. |
| 2016-04-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed milk in bar cooler not date marked. cdi through instruction. |
| 2016-04-20 |
13 |
3-304.11 food contact with equipment and utensils - p observed red peppers put into re-purposed (from restaurant next door to use for large to-go orders) cardboard box after washing. **3-304.11 food shall only contact surfaces of properly cleaned and s |
| 2016-04-20 |
7 |
3-301.11 preventing contamination from hands - p,pf observed employee bare hand contacting garnish (lettuce bed), then put on gloves without washing hands. cdi- owner gave long demonstration on how to properly wash hands and then putting on gloves |
| 2016-01-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one pan of raw beef stored over cooked ribs. cdi - storage order reversed. -0- |
| 2016-01-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food debris in handsink basin at beginning of inspection. cdi - pic had employee clean handsink basin and reminded employees that handsinks are only for handwas |
| 2016-01-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken at 54f and cut overstacked cabbage in prep at 50f. cdi - items move to walk in cooler to cool and portion separated into two parts for the cabbage. avoid overstac |
| 2016-01-13 |
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 food employee pushing down water chestnuts in pan with bare hand. cdi - item was voluntarily discarded. -1. |
| 2016-01-13 |
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. observed tongs stored on soiled oven handle. cdi - tongs moved to clean surface. |
| 2016-01-13 |
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 observed cooked chicken wings and cut cabbage cooling in prep units. use larger pi |
| 2016-01-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with dark gouges. pic instructed to replace board. -0-4-205.10 ensure equipment other than toasters, mixers, microwaves, water h |
| 2016-01-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed back of toaster oven beside wok stove with heavy grease buildup. observed shelving in dry storage with corn starch buildup. clean. -1- repeat |
| 2016-01-13 |
49 |
5-304.12 using a pump and hoses, backflow prevention - c observed spring-loaded hose connected and water flow on while not in use. turn off this hose or disconnect between uses to avoid a backflow situation. -0- |
| 2016-01-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing between wall and floor. reseal. -0- |
| 2016-01-13 |
54 |
6-303.11 intensity-lighting - c observed three light bulbs out in light over walk in cooler area of the kitchen. replace these bulbs. -0-4-301.14 ventilation hood systems, adequacy - c observed hood system not turned on while cooking. use hood to avoid gr |
| 2015-10-26 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cold products, which have completed the cooling process in the walk in cooler, without covers. cdi - pic instructed to cover items that are cool. rep |
| 2015-10-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tightly wrapped items in bus tubs in walk in cooler cold holding at 50f. c |
| 2015-10-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household rice cooker used at front bar for boba tea. pic stated items is no longer used. pic instructed to remove item fr |
| 2015-10-26 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed employee use 3-comp sink for handwashing. cdi - pic instructed employee to only wash hands in the handsinks. -0- |
| 2015-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked lemon chicken and other items prepared before opening at 11am cold holding at 62f. cdi - items moved to walk in and vented to facilitate cooling. observed items in bus tu |
| 2015-10-26 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed low pressure at the pre-rinse nozzle. staff using hose bib from across the dish room for pre-rinse. repair pre-rinse and discontinue using the hose bib for dishes. -0- |
| 2015-10-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing tiles and grout cracking in the dish room. repair.6-502.12 floors, walls, ceilings including the attachments such a |
| 2015-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the hood system. clean. -0- |
| 2015-08-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open. cdi - pic closed door. -0- |
| 2015-08-19 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed heavy urine stain under bowl of urinal. clean. -0- |
| 2015-08-19 |
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 install backflow preventer on hose bib near back handsink. vr required no later than 08/29/2015. -0- |
| 2015-08-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease buildup on fan in walk in cooler, filter guards on ice machine and shelving. clean -0- |
| 2015-08-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic rice cooker used to make boba tea. use a commercial rice cooker. repeat.use equipment for intended purpose. obser |
| 2015-08-19 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean butcher's knife stored inside flip top on soiled counter. cdi - knife moved to dish room to be cleaned. -.5- |
| 2015-08-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed washed cabbage that is ready-to-eat under unwashed lettuce and other produce. cdi - pic moved unwashed item to top shelf. repeat 3-302.11(a)(4) protect food in storage using covere |
| 2015-08-19 |
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 heavy urine stain on floor in men's restroom. cl |
| 2015-04-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw eggs stored below cut beef in prep unit on wok line. moved eggs above beef. observed chicken in the rear of the prep unit - when pulled it will be moved over eggs and beef. fac |
| 2015-04-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed peeler, carrot chopper, cutting board and can opener with food debris. pulled and placed in dish wash area to clean. |
| 2015-04-13 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. small, domestic rice cooker is being used to cook boba for bubble tea. replace with a commercial piece of equipment. 4-501.11 maint |
| 2015-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed heat treated vegetables (broccoli and carrots) sitting out at 78f next to griddle. staff advised they had been cooked within last 2 hours. moved to walkin to rapidly chill. obs |
| 2015-04-13 |
8 |
6-301.14 post a handwash sign at each handsink. left handwash signs for each sink in facility as they were all missing. left spanish, chinese and english. |
| 2015-04-13 |
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 observed cut lettuce, opened canned goods, noodles soaking in water and milk not date marked. all were dated during inspection. |
| 2015-04-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the plastic, white dump sink being used to help drain wok line. (recommend replacing this white sink). clean the shelving in the walkin cooler where fo |
| 2015-04-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet cloths on prep surfaces. moved to sanitizer buckets. |
| 2015-04-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 used soy sauce buckets storing degreaser that were not labeled. labeled during inspection. |
| 2015-04-13 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf facility removed their 3 comp sink to bring a 2 comp sink with larger bays to accomodate their utensil size. this must be replaced wit |
| 2015-04-13 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. repair back door where there are gaps around screen door. add baseboard to side wall in dry storage. regrout floor where grout is wearing away between tiles. repair needed to floor |
| 2014-11-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bucket holding cloths in water. |
| 2014-11-18 |
46 |
.4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf : observed insufficient three compartment sink to support operation. cdi- facility ordered 3-comp sink while on site. compartments of |
| 2014-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed label residue attached to utensils and equipment. cdi- return to cleaning process. |
| 2014-11-18 |
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. |
| 2014-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. significant build-up of grease on hood vents and housing, ansul piping. |
| 2014-09-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : observed commercial windex bottle with unidentified yellow liquid as contents. cdi- discarded bottle and contents. |
| 2014-09-05 |
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 : observed unlabeled chicken, napa, in walk-in. discarded. observed employee dating container of pork wit |
| 2014-09-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found four trays of egg rolls and cartons of eggs in refrigerator above 45 f and dated previous days. found prepared salads from previous day in adjacent refrigerator 61 f. cdi- discard |
| 2014-09-05 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf : observed employee slicing cooked pork upon entry, with bare hands contacting food. cdi- pork discarded. |
| 2014-09-05 |
6 |
.2-301.14 wash hands before donning gloves and between gloves uses.-p : observed no gloves being worn by staff upon entry. staff immediately donned gloves with out washing hands. cdi- directed all to stop their actions and wash hands. |
| 2014-09-05 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: observed pic not present at start of inspection. was at dentist appt. cdi- pic arrived during inspection. |
| 2014-08-28 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed several items above 45 f in prep cooler. same unit that was holding foods above required temperatures at last inspection. cdi- foods moved to walk-in cooler. |
| 2014-08-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : do not transfer toxic chemicals into labeled containers of different toxic materials. observed deodorizer / cleaner in windex bottle. cdi- discard. |
| 2014-08-28 |
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 prepared foods that were in freezer without date marking, and foods that had been in freezer without date mark of when food remove |
| 2014-08-28 |
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 : do not cool foods at room temperature. observed cooling dumplings at room tempera |
| 2014-08-28 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p: observed interior of ice machine with significant mold and slime build-up after detaching ice baffle. cdi- cleaning started while on site. ice drained. |
| 2014-08-28 |
34 |
.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: facility could not produce thin probed thermometer for measuring temperatures of thin foods. verification needed. |
| 2014-08-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live german roach in refrigerator. observed dead german roaches around interior perimeter walls. cdi- orkin called to evaluate facility for regular service. |
| 2014-08-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on surfaces of kitchen. |
| 2014-08-28 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf : observed no three compartment sink with bays large enough for submerging of largest equipment. equipment will also not fit in dish ma |
| 2014-08-28 |
47 |
.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on light fixtures. observed food build-up on shelves in walk-in cooler. observed greasy, sticky build-upon surfaces in kitchen. handl |
| 2014-08-28 |
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 boric acid on floors around perimeter of kitchen |
| 2014-08-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed keys, cell phone on shelves in food prep areas. |
| 2014-06-05 |
11 |
3-202.15 package integrity - pf food packages shall be in good condition and protect the integrity of the contents. observed dented cans stored with viable canned goods. cdi- dented cans separated to bottom shelf of can rack. |
| 2014-06-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p potentially hazardous food that is held cold must be held at 45f or lower. observed cooked egg rolls at 50f, cooked chicken at 49f, raw |
| 2014-06-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf ready to eat potentially hazardous foods shall held longer than 24 hours shall be date marked. observed cooked egg rolls in upright cooler, wash |
| 2014-06-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p food contact surfaces shall be clean to sight and touch. observed meat slicer and 2 vegetable choppers with dried food debris stored as clean. cdi - slicer cleaned i |
| 2014-06-05 |
35 |
3-302.12 food storage containers identified with common name of food - c working containers of food shall be labeled with common name of food. observed containers of sugar, salt, and msg on cook line with no label. cdi - pic label container during the ins |
| 2014-06-05 |
54 |
6-305.11 designation-dressing areas and lockers - c lockers or other facilities shall be provided for storage of employees' food and possessions. |
| 2014-06-05 |
26 |
7-102.11 common name-working containers - pf working containers of toxic chemicals shall be clearly and correctly labeled. observed bottle labeled sanitizer containing de-greaser. cdi - bottle containing de-greaser discarded; new bottle of sanitizer made |
| 2014-03-13 |
53 |
6-501.12 cleaning, frequency and restrictions - c: clean floors under equipment more frequently to prevent buildup of soil. |
| 2014-03-13 |
34 |
4-302.12 food temperature measuring devices - pf: obtain a thin probe thermometer appropriate for taking temperatures of thin tcs foods such as shredded, chopped cabbage. obsreved no thermometer for this purpose in facility. |
| 2014-03-13 |
31 |
3-501.15 cooling methods - pf: do not tightly cover cooling foods until they reach 45 f or below. found four deep pans of noodles cooling tightly covered in walk-in cooler. cdi- uncovered and turned product. |
| 2014-03-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: general comment: remember to date mark egg rolls with date they are cooked. |
| 2014-03-13 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice machines clean. clean at a frequency sufficient to prevent build-up of molds. observed significant black mold growth on interior of ice machine after detaching internal shield. |
| 2014-03-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: separate raw animal foods from ready-to-eat foods or from raw animal foods with a higher final cook temperature. found raw eggs in two coolers above raw beef or ready-to-eat |
| 2013-11-18 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf: upon entry into walk-in cooler, found all tcs foods moved to freezer. freon leak necessitated the transfer of foods. prep cooler holding foods at 48 f. facility has inadequate space for sto |
| 2013-11-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: found various raw animal foods co-mingled in freezer, not yet frozen. emergency storage due to walk-in cooler with freon leak. all tcs foods had been moved to freezer prior |
| 2013-11-18 |
20 |
keep tcs foods cold at 45 f or below. found various raw animal foods above 45 f in flip top portion of double prep cooler. all foods moved to freezer. |
| 2013-11-18 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not store food on the floor. found emergency storage of food from malfunctioning walk-in cooler on floor of walk-in freezer. |
| 2013-11-18 |
26 |
7-203.11 poisonous or toxic material containers-container prohibitions - p: chemicals shall not be stored in containers that previously held other chemicals. observed original windex bottles with substance labeled as sanitizer.7-102.11 common name-working |
| 2013-11-18 |
45 |
equipment shall be kept in good repair and in compliance with its intended use. found two-door prep cooler holding internal 48 f. walk-in cooler ambient air 60 f. technician on site to recharge walk-in cooler. technician to service prep cooler. verificati |
| 2013-11-18 |
53 |
observed better cleaning needed in kitchen floors, walls. especially under and behind equipment. |
| 2013-11-18 |
39 |
3-304.14 wiping cloths, use limitation - c: cloths used for wiping shall be held in a sanitizer between uses. found damp cloths on surfaces of kitchen. |
| 2013-09-03 |
53 |
maintain floors, walls, ceilings clean and in good repair. ceiling tiles observed to be dusty, base tiles missing on perimeter walls. |
| 2013-09-03 |
34 |
4-502.11 (b) good repair and calibration: calibrate thermometers used to take food and ambient air temperatures in coolers. observed themometer in reach-in cooler 12 f out of calibration (reading low) in ice bath. thermometers adjusted.4-302.12 food tempe |
| 2013-09-03 |
26 |
7-102.11 common name-working containers: properly label containers of chemicals. observed degreaser unlabeled, windex not clearly labeled (wearing off). cdi- labeled |
| 2013-09-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: properly date mark cooked foods with date of preparation. observed large volume of eggrolls cooked previous day not date marked. cdi-marked. |
| 2013-09-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods cold at 45 f or below. observed all items in cook line prep cooler above 50 f. cdi- moved to walk-in or freezer for cooling |
| 2013-09-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness: properly sanitize food contact surfaces after cleaning. observed low temp dish machine in use not sanitizing. post cycle reading by t |
| 2013-05-28 |
20 |
keep foods cold at 45 f or below. observed multiple foods in flip top coolers above 45 f; pooled eggs; chicken; beef. sprouts in water in walk-in cooler 58 f. water drained and sprouts allowed to air cool. other items moved to walk-in cooler for rapid coo |
| 2013-05-28 |
2 |
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 food; as speci |
| 2013-05-28 |
26 |
all containers containing poisonous or toxic materials shall be labeled with the common name of the product. observed various bottles containing blue; yellow; and clear liquids that were unmarked. same violation as last inspection. |
| 2013-05-28 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-05-28 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution. observed cloths d not in sanitizer solution. |
| 2013-03-12 |
43 |
discontinue re-using small-mouthed and large bodied jugs. observed jugs that previously held white cooking wine and bloody mary mix to have shrimp sauce and other sauces. |
| 2013-03-12 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution. observed cloths d not in sanitizer solution. observed some cloths in buckets labeled as sanitizer at 0 ppm cl. |
| 2013-03-12 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-03-12 |
26 |
all containers containing poisonous or toxic materials shall be labeled with the common name of the product. observed various bottles containing blue; yellow; and clear liquids that were unmarked. cdi |
| 2013-03-12 |
21 |
properly date-mark ready-to-eat potentially hazardous foods with date prepared or when date opened; such as milk containers; or mayonnaise. observed eggrolls not dated. milk containers and mayonnaise not dated. |
| 2013-03-12 |
1 |
the permittee shall designate a person-in-charge and that person shall be a certified food protection manager by an accredited program; and shall be present during all times the facility is in operation. observed no pic upon entry. pic was called and arri |
| 2012-12-03 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-12-03 |
21 |
except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for |
| 2012-12-03 |
37 |
food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) above the floor. observed many buckets of brown sauce on f |
| 2012-12-03 |
19 |
hold hot foods at 135 f or above. observed cooked chicken in skillet at wok 84 f. cdi by reheating to 176 f. |
| 2012-12-03 |
38 |
food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and li |
| 2012-12-03 |
18 |
cool foods from 135 f to 70 f within two hours. observed chicken wings 84 f on table in kitchen. moved immediately to walk-in cooler. |
| 2012-12-03 |
41 |
store scoops with handles out of the food. observed handles in contact with food. scoops removed. |
| 2012-12-03 |
45 |
observed many refrigeration door gaskets splitting. replace damaged gaskets. observed heavy rusting of shelving in refrigerator. |
| 2012-12-03 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use. observed refrigerator intended for use by manufacturer for prepackaged or bottles products only with p |
| 2012-12-03 |
47 |
observed exteriors of equipment; exteriors of food containers; shelves of walk-in cooler in need of cleaning. |
| 2012-12-03 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution. observed cloths d not in sanitizer solution. cdi- discussion. |
| 2012-12-03 |
2 |
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 food; as speci |