| Violation Date |
Code |
Description |
| 2018-12-06 |
53 |
6-101.11(a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in restrooms. repeat -.5-6-501.11 floors, walls, and ceilings including the attachments such as soap and |
| 2018-12-06 |
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. -.5- repeat |
| 2018-12-06 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed dishwasher cleaning dishes in soiled 3-comp sink, without clean solutions for washing, rinsing and sanitizing. -.5- |
| 2018-12-06 |
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 tphc procedure in use witho |
| 2018-12-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs that are not pasteurized stored over rte foods in flip top unit. cdi - pic moved raw eggs away from rte foods. -1.5- |
| 2018-07-05 |
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 foods in all cold holding units from previous two days without date marking. cdi - pic date marked these during the inspection and |
| 2018-07-05 |
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 no labels on small tubs of sesame seeds, chicken base and other items out of original packaging over prep units. -1- repea |
| 2018-07-05 |
45 |
4-402.12 fixed equipment, elevation or sealing - c in areas subject to moisture, seal the fixed equipment to adjacent wall. observed old caulk at the men's handsink allowing cracks for moisture to buildup. repeat -1- |
| 2018-07-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the coke nozzle of the beverage dispenser in the dining room. cdi - pic pulled off nozzles and cleaned and sanitized parts. -0- |
| 2018-07-05 |
49 |
5-202.13 backflow prevention, air gap - p provide an air gap between clean water and sewage. observed no backflow preventer at inside hose bibs. provide a backflow preventer. -0- vr no later than 07/13/2018. |
| 2018-07-05 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c floors, walls and ceilings in toilet rooms shall be nonabsorbent. observed absorbent ceiling tiles in restrooms. -0- |
| 2018-07-05 |
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 under hood system. -0- |
| 2018-04-18 |
53 |
6-501.12 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 buildup on the floor in the dining room. -0- |
| 2018-04-18 |
45 |
4-402.11 (a)(3) fixed equipment, spacing or sealing-installation - c equipment attached to the wall in areas subject to moisture shall be sealed. observed missing and old caulking at the men's restroom handsink. -0- |
| 2018-04-18 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed cardboard produce lids used for draining oil away from fried shrimp at the beginning of inspection and to store in-use utensils at the cook line on top of broiler. -0- |
| 2018-04-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of white fish stored directly on the floor in the walk in freezer. -0- |
| 2018-04-18 |
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 on rolling cart without labels. -0- |
| 2018-04-18 |
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 food employees using tphc f |
| 2018-04-18 |
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 beef ribs in walk in cooler without date marking. repeat cdi - pic placed date on container. observed date marking of foods |
| 2018-04-18 |
14 |
4-602.11 (a)(4) equipment food-contact surfaces and utensils-frequency - p thermometer probes shall be cleaned before each use and before storing. observed buildup on the probe and all parts of the food thermometer. cdi - pic cleaned today during the insp |
| 2018-02-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p spray bottle of degreaser stored on the clean drain board to the three comp sink. cdi -relocated to designated area. |
| 2018-02-09 |
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 two employees arrived and began working without first washing hands. cdi |
| 2018-02-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf noodles, fried chicken, and pork in walk in cooler with no date marks. cdi - these were correctly back dated; all other items have date mark |
| 2018-02-09 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. labels on spices at cook line have worn off. re-label these. |
| 2018-02-09 |
37 |
3-304.14 food shall not be stored in contact with linens or napkins. cloth napkins used to cover fried chicken in walk in cooler. cdi - napkins replaced with plastic wrap. |
| 2018-02-09 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on low prep cooler doors. improvement noted from last inspection. |
| 2018-02-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor build up from shelves in walk in cooler and a few crumbs in gaskets of low prep cooler doors. |
| 2017-11-08 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on low prep cooler doors and replace shelves with chippingpaint and rust on shelves in walk in cooler. improvement noted from last inspection. |
| 2017-11-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. food containers wet stacked on drying rack. separate toallow air drying. |
| 2017-11-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple knives stored on magnetic knife strip with visible food debris. cdi - all sent to dish area for processing. |
| 2017-11-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on wire rack above large bin of flour. cdi - all drinks relocated to low shelf. |
| 2017-08-08 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. failure of pic to ensure rules are met; child in kitchen at cook line; staff using bare hands to handle veggies in prep. |
| 2017-08-08 |
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 one food employee using bare hands to cut mushrooms. cd - mushrooms discarded; hands washed and gloved before contin |
| 2017-08-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on counter. cdi - relocated to sanitizing solution. improvement noted from last inspection. |
| 2017-08-08 |
21 |
lion 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf pic ran to walk in cooler at start of inspection to begin date marking products. cdi - items were correctly back dated today. |
| 2017-08-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. food containers wet stacked on drying rack. separate to allow air drying. |
| 2017-08-08 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on low prep cooler doors and replace shelves with chipping paint and rust in low prep coolers. |
| 2017-05-16 |
45 |
4-501.11 maintain equipment in good repair. one split gasket on low prep cooler door. replace. major improvement from last inspection. |
| 2017-05-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep counters. cdi - relocated into sanitizing solution. |
| 2017-05-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one food worker with rings and bracelets on. cdi - these were removed. |
| 2017-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p pork sliced today and cabbage in flip top and raw chicken at prep sink all holding above 45f. items were moved to walk in cooler for rapid cool down. |
| 2017-05-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf access to rear handsink is block by large bin of sugar. cdi - relocated to allow access to handsink. |
| 2017-02-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p large bowl or raw pork being prepared on top of plastic storage bin full of flour. cdi - relocated. |
| 2017-02-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p large bowl of pork in prep at 60f; cooked chicken wings and sweet and sour chicken holding above 45f in low prep cooler. cdi - chicken discarded; pork moved to walk in cooler for rapid c |
| 2017-02-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on prep counter. cdi - relocated into sanitizing solution. |
| 2017-02-28 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on low prep cooler doors; repair or replace shelves with rust and/or chipping paint in coolers through out. |
| 2017-02-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in walk in cooler. |
| 2017-02-28 |
40 |
3-302.15 wash fruits and vegetables prior to use. broccoli is washed, cut, and placed back into original box in walk in cooler. after washing, store broccoli in a clean container. |
| 2016-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler gaskets and build up from equipment surfaces. |
| 2016-11-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. bottle of water for cooking not labeled at cook line. cdi - labeled during the inspection |
| 2016-11-16 |
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. -pf cooked noodles and cooked chicken cooling while tightly wrapped in walk in cooler. |
| 2016-11-16 |
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 no tcs food have date marks upon entry; one kitchen staff rushed to the walk in cooler to begin date marking items. vr - will return withing |
| 2016-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked wings on counter top at 79f upon entry to kitchen. cdi - discarded. |
| 2016-11-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p carton of raw shell eggs in prep on top of flour container and large bowl of raw chicken in prep on top of container of rice. cdi - raw items in prep relocated to appropriate prep counters. |
| 2016-11-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf scoop stored in back handsink. cdi - scoop relocated. |
| 2016-09-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present at start of inspection has food protection manager certification. cdi - certified manager arrived 30 minutes into inspection. |
| 2016-09-07 |
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 staff using bare hands to move ready to eat foods from the flip top to the wok. cdi - verbal correction; co |
| 2016-09-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw chicken and raw beef holding above 45f in flip top. cdi - chicken and beef relocated to walk in freezer for rapid cool down. |
| 2016-09-07 |
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 egg rolls and cooked pork in walk in cooler with no date mark and not made today. cdi - correctly back dated. |
| 2016-09-07 |
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 cooked chicken and cooked pork cooling in kitchen and already below 135f; chicken |
| 2016-09-07 |
33 |
3-501.13 use approved thawing methods. frozen chicken thawing in container on dry goods rack. cdi - relocated into cooler. |
| 2016-09-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf sponge stored in front handsink and large can stored in back handsink upon entry; also, trash can blocking access to rear handsink. cdi - all relocated to allow access. |
| 2016-09-07 |
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. sugar scoop stored with handle down in sugar. cdi - scoop reinserted into sugar |
| 2016-09-07 |
45 |
4-501.11 maintain equipment in good repair. split gasket on low prep cooler and rust on walk in cooler shelves. repair/replace as needed. |
| 2016-09-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet sponge and multiple wet wiping cloths stored on prep surfaces. cdi - all relocated in to sanitizing solution |
| 2016-09-07 |
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. hot water at three comp sink only reaching 106f. cdi - water heater adjusted; water reachin 119f. |
| 2016-09-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves and in between equipment, especially sides of fryers. |
| 2016-06-22 |
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 cooked pork cooling at room temperature and already below 135f; crab rangoon filli |
| 2016-06-22 |
33 |
3-501.13 use approved thawing methods. prep sink basin full of chicken thawing with insufficient stream of water from faucet. cdi - chicken placed in gray bus tub and moved to walk in cooler. |
| 2016-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer solution in wiping cloth bucket testing at 0ppm chlorine. cdi - chlorine added until solution reached acceptable free chlorine levels. |
| 2016-06-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf spong stored in front handsink and multiple utensils stored in rear handsink. cdi - all relocated. |
| 2016-06-22 |
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. clean floors under cook line and hood system where grease |
| 2016-06-22 |
45 |
4-501.11 maintain equipment in good repair. split gasket on low prep cooler door. replace. |
| 2016-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe food bebris from low prep cooler door gaskets. |
| 2016-03-21 |
45 |
4-501.11 maintain equipment in good repair. low walk in cooler shelves becomming rusty. cdi - repaint or replace. |
| 2016-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep counter. cdi - relocated to sanitizer bucket. |
| 2016-03-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. back screen door propped open. cdi - closed to prevent entry of insects. |
| 2016-03-21 |
33 |
3-501.13 use approved thawing methods. prep sink basin full of frozen chicken thawing with insufficient stream of water from faucet. cdi - frozen chicken placed in grey bus tub, and bus tub placed under stream of water so all chicken is submerged and wat |
| 2016-03-21 |
21 |
h3-501.18 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 cooked pork in walk in cooler dated 3-13. cdi - discarded today. |
| 2016-03-21 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. lemons turning brown and beginning to decompose in walk in cooler. cdi - discarded. |
| 2016-03-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf large sugar container blocking access to rear handsink. cdi - food employee relocated container without being asked. |
| 2015-12-11 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed oranges and lemons stored on top shelf over washed and cut veggies in walk in cooler. cdi - oranges discarded to due to violation of numer 11; lemons relocated. improvement from la |
| 2015-12-11 |
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 no date marking on any tcs foods in facility. pic indicated that much of the food was made today and last night in prep for the upcoming wee |
| 2015-12-11 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. whole oranges with heavy mold accumulation and begining to decompose in walk in cooler. cdi - discarded. |
| 2015-12-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf degreaser in spray bottle with no label. cdi - pic labeled during the inspection. |
| 2015-12-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink with screw top stored on shelf above conrstarch. cdi - drink discarded. employee shoud only have drinks in the kitchne with a lid and straw. screw top li |
| 2015-12-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf large ladle stored in the back handsink. cdi - relocated. |
| 2015-12-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. containers of salt, sugar, and msg at cook line with no identifying labels. label these. |
| 2015-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe out food debris from creases in gaskets on low prep cooler and splatters in microwave. |
| 2015-12-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one food worker preping chicken with no hair net on. ensure all employees wear hair protection when working with food. |
| 2015-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths throughout the kitchen not stored in sanitizing solution. keep these in sanitizer or place in laundry bin once wet. repeat violation. |
| 2015-12-11 |
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. scoop with no handle sotred in rice bin. replace scoop with handled scoop such a |
| 2015-12-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a couple of metal food pans wet stacked. separate to allow air drying. |
| 2015-12-11 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. boxes of broccoli stored on top of drink crates in can wash. cdi - boxes relocated into walk in cooler. |
| 2015-08-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present had food protection manager certification at store of inspection. manager with certification arrived a short time later. |
| 2015-08-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks sotred on prep counters and one employee eating a sandwich in the kitchen upon entering. cdi - drinks relocated; employee finished sandwhic |
| 2015-08-20 |
6 |
general comment2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed one employee recontaminate hands after washing by touching handles with ba |
| 2015-08-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken sotred above raw pork in the walk in freezer. cdi - rearranged with chicken on the bottom. |
| 2015-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p steamed broccoli holding at 82f in metal bowl on spice rack. cdi - broccoli moved into cooler. |
| 2015-08-20 |
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 tcs foods such as cooked noodles, cut cabbage, cooked chicken, cooked pork, cooked shrimp, and egg rolls held in prep coolers have no date m |
| 2015-08-20 |
35 |
general comment3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. salt, sugar, and msg not labeled at the cook line. cdi - labeled. |
| 2015-08-20 |
36 |
general comment6-202.15 protect outer openings of establishment from insect or rodent entry. observed a visible gap under the screen door at the back of the kitchen. install weather stripping or use some other means to eliminate the gap as it is a potenti |
| 2015-08-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wiping cloths held in a solution testing at 0ppm chlorine. cdi - chlorine added; solution tested at 150ppm. |
| 2015-08-20 |
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. scoop handle contacting sugar in sugar bin. cdi - scoop reinserted with handle up |
| 2015-04-10 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf: persons in charge must be aware of employees not porperly washing hands and not knowing when to wash hands. person in charge must properly wash their hands before handling food. persons in charge must exclude |
| 2015-04-10 |
6 |
2-301.14 when to wash - p: employee must wash hands after breaks before entering kitchen to begin prep on foods.2-301.15 where to wash - pf: employee observed washing hands in sanitizer bucket and then in 3 comp sink. all hands must be washed in hand sink |
| 2015-04-10 |
7 |
3-301.11 preventing contamination from hands - p,pf: observed employee transferring cooked rice from pot to warmer with bare hands. informed that rice will be reheated when ordered. advised employee to wear gloves or use utensils to handle cooked foods. |
| 2015-04-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: sesame chicken 89f wings 89f on counter. told that chicken was out for lunch. cdi-placed in cooler. advised to keep in cooler until or |
| 2015-04-10 |
38 |
2-303.11 prohibition-jewelry - c: discontinue wearing jewelry when handling food. bangle bracelet and ring. |
| 2015-04-10 |
53 |
6-501.15 cleaning maintenance tools, preventing contamination - c: replace or repair rusting shelving inside walk in cooler.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair wall behind fryers. repair baseboard under walk in coo |
| 2015-04-10 |
54 |
4-202.18 ventilation hood systems, filters - c: clean hood filters. |
| 2015-04-10 |
26 |
7-201.11 separation-storage - p: discontinue storing gallon of bleach with soda bag in box syrup in cabinet under drink machine. keep all chemicals separated from food. cdi-removed |
| 2014-11-24 |
39 |
3-304.14 wiping cloths, use limitation - c. all wet wiping cloths shall be stored in sanitizing solution between uses. observed two wet wiping cloths outside of solution upon arrival. cdi- wet wiping cloths were placed in sanitizing solution. |
| 2014-11-24 |
38 |
h2-402.11 effectiveness-hair restraints - c. effective hair restraints shall be worn by all food employees. observed one food employee preparing foods without a hair restraint. cdi- hair restraint was provided. |
| 2014-11-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. all potentially hazardous ready to eat foods shall be date marked if cold held for more than 24 hours. pic stated that all egg rolls are thrown |
| 2014-11-24 |
8 |
6-301.13 handwashing aids and devices, use restrictions - c. all handwashing sinks shall be used for handwashing only. observed two trays being stored in the kitchen handwash sink. cdi- trays were removed from handwashing sink. |
| 2014-07-07 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. observed one employee drink being stored above ready to eat foods in the reach in cooler. cdi- employee drink was moved to the bottom shelf. |
| 2014-07-07 |
39 |
general comment: 4-901.12 wiping cloths, air drying location - c. observed one wet wiping cloth being stored on the food prep table. cdi- wet wiping cloth was placed in a sanitizer bucket. |
| 2014-07-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed the reach in prep cooler clostest to the cash register cold holing one small pan of raw beef, raw eggs, cooked pork, cooked c |
| 2014-05-08 |
54 |
4-202.18 ventilation hood systems, filters - c. observed grease buildup on the grease hood. r. |
| 2014-05-08 |
39 |
4-901.12 wiping cloths, air drying location - c. observed three wet wiping cloths outside of solution. cdi- wiping cloths were placed in a sanitizer bucket. |
| 2014-05-08 |
37 |
3-307.11 miscellaneous sources of contamination - c. observed a container of oranges on top of the cooked noodles. cdi- container of oranges were removed.observed the handle of the flour and cornstarch scoops in the food. cdi- all handles were turned upri |
| 2014-05-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed white residue on the interior of the sweet tea urn in the dining area. observed black residue on the interior of the self service ice machine. cdi- tea urn |
| 2013-10-24 |
34 |
a thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. r. |
| 2013-10-24 |
37 |
all food shall be protected from contamination while in storage. observed a bowl of broccoli being stored in a bin of peas in the reach in cooler. cdi- broccoli was moved to the bottom half of the reach in prep cooler. |
| 2013-10-24 |
21 |
~ all potentially hazardous foods that are cold held for more than 24 hours shall be properly date marked. observed no date marking on the egg rolls in the reach in cooler that the cook stated were prepared on monday. cdi by instruction. r. |
| 2013-10-24 |
53 |
all physical facilities shall be maintained clean. observed build up on the grease hood. |
| 2013-09-12 |
39 |
all wet wiping cloths shall be stored in sanitizing solution when not in use. observed two wet wiping cloths on the food prep table. cdi- wet wiping cloths were removed. |
| 2013-09-12 |
34 |
a thin probed metal stemmed small diameter thermometer shall be provided for taking the temperature of thin massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2013-09-12 |
21 |
all poetically hazardous ready to eat foods shall be date marked if held more than 24 hours. observed cooked egg rolls that the cook made on tuesday. cdi by instruction. |
| 2013-09-12 |
20 |
all potentially hazardous foods shall be cold held at 45f or below. observed raw chicken, raw shrimp, and cooked shrimp cold holding at 50f in the reach in prep cooler. observed cut broccoli and cut cabbage cold holding at 70f. cdi- facility put all of th |
| 2013-09-12 |
13 |
all foods shall be stored in order of final cook temperature. observed raw eggs being stored over the soy sauce in the walk in cooler. cdi- eggs were moved to the bottom shelf. |
| 2013-09-12 |
8 |
all hand washing sinks shall be supplied with a hand drying provision. observed the hand washing sink in the kitchen without paper towels. cdi- paper towels were provided. |
| 2013-05-14 |
13 |
potentially hazardous raw animal foods shall be stored in order of final cook temperature in order to prevent cross contamination. observed raw chicken being stored over raw beef in the freezer. cdi- chicken was moved to the bottom shelf. |
| 2013-05-14 |
21 |
observed no date marking in the facility. potentially hazardous ready to eat foods shall be date marked after 24 hours. cdi by instruction. |
| 2013-05-14 |
20 |
potentially hazardous ready to eat foods shall be cold held at 45f or below. observed cut broccoli and cut cabbage being stored at 60f. cabbage and broccoli were cut only 30 minutes prior to inspection; and were placed in the reach in cooler. |
| 2013-05-14 |
39 |
wet wiping cloths shall be stored in sanitizing solution when not in use. observed several wet wiping cloths on the food prep tables. cdi by instruction |
| 2013-03-06 |
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. observed |
| 2013-03-06 |
4 |
(a) except as specified in ¶ (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2013-03-06 |
6 |
(c) to avoid recontaminating their hands or surrogate prosthetic devices; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a res |
| 2013-03-06 |
13 |
food shall only contact surfaces of: (a) equipment and utensils that are cleaned as specified under part 4-6 of this code.obsered wet stacing of clean plastic bins. instruction was given to stack bins in a pyramind shape while drying. corrected by instruc |
| 2013-03-06 |
13 |
2) except when combined as ingredients; separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display by: (b) arranging each type of food in equipment so that cross conta |
| 2013-03-06 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed a dish with white residue on it. non-food contact suraces of dquipment shall be kept free of accumation of dirt; dust; or food residue. |
| 2013-03-06 |
19 |
at 57oc (135of) or above; except that roasts cooked to a temperature and for a time specified in ¶ 3 401.11(b) or reheated as specified in ¶ 3-403.11(e) may be held at a temperature of 54oc (130of) or above; p observed cooked chicken being held at room te |
| 2013-03-06 |
34 |
(b) a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish f |
| 2013-03-06 |
42 |
a) except as specified in ¶ (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contaminat |
| 2013-03-06 |
39 |
(d) dry wiping cloths and the chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be free of food debris and visible soil.(e) containers of chemical sanitizing solutions s |
| 2013-03-06 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed torngaskets in the reach in refidgerators and rusting on the shelving. insturction was given to repair these items |
| 2013-03-06 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed debris between fryers and ovens and grease accumulation on the grease hoodd. instruction was given to clean these items. |
| 2013-03-06 |
49 |
a plumbing system shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the food establishment; including on a hose bibb if a hose is attached or on a hose bibb if a hose is not |
| 2013-03-06 |
52 |
a storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under § 6 501.114; and clean. observed trash on the ground of the garbage refuge area outside. instruction was given to clean |
| 2013-03-06 |
34 |
(b) except as specified in ¶ (c) of this section; cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently aff |
| 2012-11-26 |
26 |
properly label all spray bottles to prevent accidental contamination of food; utensils; single service items etc. observed one spray bottle unlabeled. cdi. |
| 2012-11-26 |
13 |
store all foods in a manner to prevent cross contamination. observed raw chicken stored above raw pork and beef on speed rack in walk in freezer. cdi by rearranging items. |
| 2012-11-26 |
14 |
maintain chlorine sanitizer at 50ppm. observed one spray bottle with 0ppm. cdi by emptying bottle. second bottle at proper concentration was available for use. properly wash; rinse and sanitize all food contact surfaces. observed employee washing ute |
| 2012-11-26 |
21 |
all potentially hazardous ready to eat foods in refrigeration for more than 24hrs must be properly labeled with date of preparation or discard date. observed several items in walk in cooler that require date marking. cdi by instruction with pic. handou |
| 2012-11-26 |
31 |
leave foods vented or uncovered to facilitate cooling process. observed several containers of fried chicken and chicken wings tightly covered in walk in cooler. cdi by instruction and taking lids off. |
| 2012-11-26 |
6 |
employees must properly wash their hands at a designated handsink. food preparation sinks or utensils may not be used for handwashing. observed employee wash hands at 3 compartment sink. cdi by having employee wash hands at hand sink before continuing. |
| 2012-11-26 |
37 |
prevent possible cross contamination of foods during periods of storage and preparation. observed bowl used for transfer of raw chicken stored over cooked chicken in top of prep unit. observed bowl of beef stored directly on top of mushrooms in top of p |
| 2012-11-26 |
39 |
towels used for wiping counters etc. must be stored in sanitizer after becoming soiled or wet. observed several white towels on counter top. |
| 2012-11-26 |
42 |
properly air dry all utensils to prevent growth and harborage of bacteria. observed several wet stacked plastic containers. store all utensils in a clean; dry location. observed utensils being stored in dirty used can. keep single service items covere |
| 2012-11-26 |
45 |
all utensils shall be finished to be smooth and easily cleanable. observed pieces of raw wood under rice hot holding unit on line and two other pieces of raw wood on shelf by back door. paint/seal to be smooth and easily cleanable or replace.replace rus |
| 2012-11-26 |
35 |
properly label all foods that are not readily identifiable. observed several containers of unidentifiable dry goods unlabeled. |
| 2012-11-26 |
2 |
must have employee health policy in place to address ill employees and reportable symptoms/illnesses. facility currently does not have an employee health policy. cdi by instruction. handout given to pic. |