| Violation Date |
Code |
Description |
| 2018-09-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal lap top on top of microwave above food contact surfaces in kitchen. repeat. |
| 2018-09-26 |
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. -pfchicken in freezer was not dated for date of cooked. cdi- dated. explained dating parameters for dating and freezing food. |
| 2018-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple foods in flip top cooler did not record proper temp. (see chart). unit was checked and found that cold setting was set on 4. unit turned up to 6. cdi- ice was added to all foo |
| 2018-09-26 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw pork stored over rte chicken in wic. cdi- pork moved to bottom shelf. |
| 2018-02-06 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee placing hair restraint on when entering food establishment; food employee then proceeded to pull chicken sitting at room temperature to be placed in walk in cooler. cdi |
| 2018-02-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored above ready to eat foods (avocados and green onions over tofu and noodles). cdi pic moved items to bottom shelf. |
| 2018-02-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine not operating; producing any concentration for bleach. cdi food establishment has 3 compartment sink but has multi-use. instructed pic to use sing |
| 2018-02-06 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p at time of inspection observed large pan of chicken that was cooked off at 12 pm; product was still above 70 degrees. cdi product was |
| 2018-02-06 |
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 pan of chicken that had been cooked around 12 pm left out at room temperat |
| 2018-02-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed container of round-up being used to hold bleach used for cleaning the hood. cdi pic stated container was bought brand new and never used for toxic materials. |
| 2018-02-06 |
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 some spice containers labeled and other containers with oils and aqueous solutions not labeled. make sure to label all wor |
| 2018-02-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpsters open and it |
| 2018-02-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles in restrooms with significant water damage. make sure to keep in good repair; smooth and easily cleanable. |
| 2018-02-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal lap top on top of microwave above food contact surfaces in kitchen. observed employee food comingling in establishment on counte |
| 2017-10-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p upon entrance to food establishment observed food employee not wearing a hat; food employee placed on a hat then proceeded to place on gloves and work with food. cdi food employee stopp |
| 2017-10-10 |
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 cutting green onions with no gloves. cdi voluntarily discarded. |
| 2017-10-10 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed unprotected cucumbers and other items in walk in cooler. cooler is leaking in close proximate. cdi pic will cover and protect items in walk in cooler |
| 2017-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, and two pans of chicken cold holding in flip top unit above 45 degrees. cdi items were discard. verification required. |
| 2017-10-10 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are under refrigeration, under running water while submerged as long as water does not rise above 70 degrees and raw food does not rise above 45 degrees for more than 4 hours, in the microwav |
| 2017-10-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed bottles of oil and containers of spices not labeled. make sure to label all working containers of food/food ingredients on |
| 2017-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed some build up on the sides of equipment under hood vent. make sure to increase cleaning frequency. |
| 2017-10-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. upon entrance to food establishment, observed food on the floor. make sure to keep at least 6 inches off the floor. |
| 2017-10-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to waste receptacle. make sure to keep it closed.*shared facility, make sure to keep it closed.** |
| 2017-10-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal lap top on top of microwave above food contact surfaces in kitchen. observed employee food comingling in establishment on counte |
| 2017-10-10 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open during inspection. make sure to keep door closed at times. |
| 2017-07-19 |
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 large quantities of chicken being cooled at room temperature in food estab |
| 2017-07-19 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed large quantities of chicken being cooled at room temperature in food establishment. based on cooling parameters, observed no |
| 2017-07-19 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. (b) the person in charge shall ensure that person unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washin |
| 2017-05-10 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed noodles in walk in cooler and chicken in flip top not date marked. cdi chicken discarded due to cold holding temperature issues and |
| 2017-05-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce/veggies being stored over ready to eat products; such as mushrooms, celery and carrots over washed rte carrots, celery, onions etc. cdi explained to pic storage or |
| 2017-05-10 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p upon entry to food establishment, observed chicken that was cooling on the counter at 66 degrees @ 1:02 pm. approximately 40 minutes |
| 2017-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two pans of fried chicken cold holding above 45 degrees. cdi chicken was discarded. |
| 2017-05-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed multiple prescription and vitamin bottles being stored with the spices and over equipment. cdi items were moved. |
| 2017-05-10 |
33 |
3-501.13 thawing - c thawing of potentially hazardous food shall be thawed in refrigeration, under running water as long as water temperature is below 70 degrees, part of cooking process or where product temperature does not rise above 45 degrees. observe |
| 2017-05-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spices and aqueous food ingredients not labeled. make sure to label all food/food ingredients that are not easy to identif |
| 2017-05-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in freezer. cdi food was moved off the floor. |
| 2017-05-10 |
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 upon entry to food establishment observed 2 large containers of chicken on counter, |
| 2017-03-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. upon entry to food establishment, did not observed a certified food protection manager. |
| 2017-03-17 |
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 tile on wall near dish machine. *delivery guy damaged tile earlier thi |
| 2017-03-17 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed debris and trash being stored on concrete pad. *shared facility, will contact other food establishments and busine |
| 2017-03-17 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed test strips for quat ammonium expired from 4/30/2014. verification required. |
| 2017-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk in cooler. observed damaged gaskets in reach in part of flip top units. make sure to keep in good repair. |
| 2017-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacking of metal bowls. make sure to allow adequate air drying. |
| 2017-03-17 |
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 spices and squeeze bottles not labeled such as msg, corn starch etc. make sure to label all working containers. |
| 2017-03-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sweet and sour sauce at 90 degrees. cdi pic says can't keep sauce hot will change quality. provided tphc for sweet and sour sauce or will store cold. |
| 2017-03-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer bottle of quat ammonium reading between 50-100 ppm. cdi sanitizer bottle dumped and refilled with 200 ppm of quat ammonium. |
| 2017-03-17 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed veggies being stored above ready to eat foods. cdi pic will rearrange storage. |
| 2016-12-12 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2016-12-12 |
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 food employee chopping onions without gloves on. cdi - contaminated onions discarded; hands washed and gloves donned |
| 2016-12-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine not sanitizing. cdi - repair tech arrived and repaired during the inspection. |
| 2016-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean buildup of food debris from walk in cooler shelves. |
| 2016-12-12 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler shelves rusty; one split gasket on low prep cooler door. replace all |
| 2016-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on counter tops. cdi - all relocated to laundry bins. |
| 2016-08-23 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without ansi accredited food certification. repeat. |
| 2016-08-23 |
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 walls by can wash that was soiled with debris. |
| 2016-08-23 |
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 butter, shrimp, and corn not dated. cdi items dated. |
| 2016-08-23 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food in reach in units that were not covered. cdi items covered. |
| 2016-08-23 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed employees come in kitchen and begin handling food and utensils |
| 2016-04-18 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without ansi accredited food certification. |
| 2016-04-18 |
8 |
2-301.15 only wash hands in handwashing sink.-pf. observed employee wash hands in prep sink. cdi by education. |
| 2016-04-18 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed facility dating egg roll, spring roll, sweet and sour chicken, diced chicken, cabbage, corn and |
| 2016-04-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed broccoli and raw chicken being prep on same table. cdi broccoli moved to a different table. |
| 2016-04-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on prep counters. |
| 2016-04-18 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed facility prepping broccoli from box without washing. |
| 2016-01-13 |
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 cracked tiles on floor in front of back door. re |
| 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 gaskets of reach in, hot holding unit, hood, and microwave area soiled with debris. repeat. |
| 2016-01-13 |
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 butter, shrimp, cabbage, and corn that was not dated. instructed pic to date foods once they come out of walk in freezer. |
| 2016-01-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with pink and black debris. |
| 2016-01-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without ansi accredited certification. |
| 2015-10-14 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one at facility is certified food protection manager. |
| 2015-10-14 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water cut off at handwash sink cdi manager turned hot water on . -0 points- |
| 2015-10-14 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed condensate on pipe in walk in dripping water into container of shrimp . cdi shrimp taken to be washed off and relocated in walk in. |
| 2015-10-14 |
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 of food debris on equipment near hot holding unit, gaskets of reach in units. |
| 2015-10-14 |
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 broken tiles near rear door. |
| 2015-10-14 |
45 |
4-501.11 maintain equipment in good repair. observed pipe in walk in needs to be insulated so condensate does not drip into walk in. -0 points- |
| 2015-07-09 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers of food not labled throughout kitchen. repeat. |
| 2015-07-09 |
1 |
2-102.12 person in charge shall be a certified food protection manager. observed pic is not certified food protection manager. |
| 2015-07-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce for wraps stored in drink storage box at 60 degrees from previous night service. cdi pic discarded. |
| 2015-07-09 |
37 |
3-304.13- linens and napkins may not be used in contact with food . observed lettuce for wraps stored with wet towel underneath in plastic container and linen napkin stored on top . cdi by instruction and lettuce was discarded. |
| 2015-07-09 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in use utensils stored on cook top and some were still out to be used |
| 2015-07-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use trays stored upright and should be inverted cdi pic inverted. -0 points- |
| 2015-07-09 |
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 of food debris from previous nights service on soup staion lids. |
| 2015-07-09 |
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 broken and cracked tiles in rear of kitchen at back door. |
| 2015-03-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal possessions in several areas of the kitchen on shelves and mixed in with items used for customers. a designated area will be p |
| 2015-03-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the prep sink in the back. |
| 2015-03-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed an unlabeled container of dry goods. cdi - labeled. |
| 2015-03-13 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf. observed a sprayer labeled round-up that contained cleaner. it was determined that the sprayer never con |
| 2015-03-13 |
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 cooked shrimp, cooked chicken, and noodles not date marked. cdi - dates added. |
| 2015-03-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw beef on a sheet pan stored above cheese in the walk-in freezer. cdi - cheese moved. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed unwashed pro |
| 2015-03-13 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p. employees shall turn off the faucet using a paper towel or other means to not recontaminate their hands. observed an employee turn off the sink with their bare hands after washing |
| 2015-03-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed the pic is not certified as required. |
| 2014-11-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. this became a 2 point deduction january 1 2014. |
| 2014-11-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf no employee health policy forms could be produced. cdi - ehs gave handouts in english and mandarin, reviewed information with e |
| 2014-11-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. wiping cloth stored in handsink upon entry to kitchen. cdi - relocated. repeat violation. |
| 2014-11-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken thawing above raw beef in walk in cooler. cdi - cooler rearranged with raw chicken below other raw animal foods. |
| 2014-11-21 |
37 |
general comment3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. one bucket of sauce stored on floor of walk in cooler. |
| 2014-11-21 |
26 |
general comment7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottled containing quat sanitizer labeled bleach. cdi - spray bottle discarded; new bottle filled with quat sanitizer and labeled quat sanitizer. |
| 2014-11-21 |
45 |
general comment4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards stained with dark deep scoring, not yet used today. cdi - fliped cutting boards over to unused side, cleaned and sanitiz |
| 2014-11-21 |
14 |
general comment4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up inside ice machine. cdi - cleaned by staff during the inspection. |
| 2014-08-21 |
45 |
4-501.11 maintain equipment in good repair. water dripping onto floor of walk in cooler from walk in cooler vent, not directly above food. repair drip. |
| 2014-08-21 |
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. bowl with no handle stored floating in bucket of soy sauce. cdi - removed. |
| 2014-08-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep surfaces. cdi - wet cloths placed in sanitizer bucket. |
| 2014-08-21 |
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 bowl of cooked noodles tightly covered while cooling in walk in cooler. cdi - noodl |
| 2014-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw pooled eggs, raw beef, raw chicken, and cooked pork above 45f in cook line prep unit. cdi - items move to walk in freezer to rapidly cool as items had been placed in prep unit less t |
| 2014-08-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf tea pitcher lid stored in handwashing sink. cdi - lid removed from sink. |
| 2014-08-21 |
1 |
2-102.12 certified food protection manager - c a certified food protection manager shall be present at all times during food prep and service. no one at facility currently has food protection manager certification. this became a 2 point deduction january |
| 2014-03-13 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pproperly dispose of all date marked items. observed cooked pork labeled with an expiration date of 3/11. cdi- by voluntary disposal. |
| 2014-03-13 |
1 |
2-102.12 certified food protection manager - cthe person in charge must be a certified food protection manager. the pic has not taken any ansi accredited food protection managers course. |
| 2014-03-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pproperly separate all raw foods. observed individual bags of different types of raw meats stored on the bottom shelf of the walk in freezer not segregated. cdi- meats were sep |
| 2014-03-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cregularly clean all equipment and other non food contact surfaces. observed build up on the prep line cooler handles. observed grease build up on the pipe at |
| 2014-03-13 |
39 |
3-304.14 wiping cloths, use limitation - cproperly store all wiping cloths in sanitizer in between uses. observed wet wiping cloths used to wipe down the kitchen prep table left in a pile on the table. |
| 2013-08-06 |
35 |
ensure all dry goods are properly sealed, observed unsealed dry good containers. |
| 2013-08-06 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed tofu, lettuce, egg rolls, milk with no date marking, cdi by dating. |
| 2013-08-06 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-02-07 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed pork; soup; tofu; noodles; etc. with no date marking; cdi by instruction. |
| 2013-02-07 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and ready to eat foods during storage; preparation; holding; and display. observed raw egg whites over sauces and soup; cdi by moving. ens |
| 2013-02-07 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2012-10-16 |
7 |
food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed emnployee handling vegetables with bare hands; cdi |
| 2012-10-16 |
39 |
ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2012-10-16 |
37 |
discontinue storage of food in direct contact with linen or cardboard; to prevent from accidental contamination. observed food stored with cardboard in bottom of container; spring rolls placed in container lined with linen. |
| 2012-10-16 |
26 |
ensure all working containers of chemicals are properly labeled with common name. observed mislabeled chemical bottle; cdi by discarding. |
| 2012-10-16 |
21 |
ensure all foods that are potentially hazardous and ready-to-eat are properly date marked. observed multiple ready-to-eat items in bottoms of prep coolers in storage without date marking; cdi by instruction. |
| 2012-10-16 |
16 |
ensure foods reach proper final cook temperature; raw chicken must cook to an internal temperature of 165f for 15 seconds. observed raw chicken 145-150f; cdi by returning to wok to finish cooking. |
| 2012-10-16 |
1 |
ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |