| Violation Date |
Code |
Description |
| 2018-10-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked. |
| 2018-10-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2018-05-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked. |
| 2018-05-31 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2018-01-09 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed water heater being replaced in facility during inspection and no hot water available. pic voluntarily closed facility and ceased cooking until water heater is up and |
| 2018-01-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed terriyaki chicken and fried rice holding hot below 135f. cdi-both items voluntarily discarded. |
| 2017-08-14 |
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 heavy debris in sanitizer bucket. |
| 2017-08-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certfied food protection manager on site during inspection. |
| 2017-04-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed small amount of build up in interior of ice machine. |
| 2017-04-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed white rice hot holding in warming unit below 135f. employee stated he had been using this container of rice to serve customers out of while the rice cooker was being washed. cd |
| 2016-12-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food safety manager on site during inspection. |
| 2016-08-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-04-14 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed floating food debris in sanitizer compartment of 3 comp sink while active washing taking place. |
| 2016-04-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested. |
| 2016-01-21 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked and broken utensils. |
| 2016-01-21 |
8 |
5-202.12 self closing faucets shall run for 15 seconds with the need for re-activation. observed self closing faucet in restrooms running for 8 seconds before needing reactivation. repeat. |
| 2015-09-14 |
8 |
5-202.12 a self closing faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. observed self closing faucets in both men and womens restroom needing reactivation in less than 15 seconds. |
| 2015-09-14 |
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 cut cabbage stored in walk in cooler above 41f and held more than 4 days. cdi-cabbage discard |
| 2015-09-14 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed active ware washing taking place below 110f. |
| 2015-09-14 |
45 |
4-502.11(a) maintain utensils in good repair. observed soft mat used for cutting food items cracked on all sides. |
| 2015-06-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a few containers wet stacked on shelf at back. |
| 2015-06-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths laying on counter surfaces on prep line. |
| 2015-01-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager present. |
| 2014-10-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some plastic container wet stacked on shelf at back dish area. general comment: monitor ice build-up inside walk-in freezer. |
| 2014-10-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed weak quat sanitizer in one red bucket. cdi - dumped and refilled with 200ppm quat sanitizer. |
| 2014-10-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without food protection manager certification. |
| 2014-01-06 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. observed stickers remaining on clean containers stacked at dish area. remove all stickers after cleaning and before stacking. |
| 2014-01-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed wrong date on cabbage inside walk-in cooler. employee said that he had just prepped cabbage today but date said 12.29.13. cdi, cabbage |
| 2013-09-17 |
45 |
4-501.12 cutting surfaces. observed cutting boards stored on shelf that were worn and with deep cuts present. pic informed me that new ones have been ordered. |
| 2013-09-17 |
35 |
3-602.11 food labels. observed prepacakaged fortune cookies packaged off site that were displayed for customer self-service without proper labeling. observed only the name of product, ingredients, and allergens present. facility may need to add more infor |
| 2013-09-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. observed only day present on one container of broccoli and cabbage in walk-in cooler. container needs to list actual date instead of just the day to |
| 2013-05-16 |
19 |
except during preparation; cooking; or cooling; or when time is used as the public health control; phfs or time/temperature control for safety foods shall be maintained at 135f or above. observed vegetable spring rolls hot holding at 131f. product discard |
| 2012-10-25 |
45 |
observed plstic lids; buckets presented with cracks in plastic. replace and maintain surfaces in good repare for food safety and cleanability. |