| Violation Date |
Code |
Description |
| 2018-07-30 |
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 rice cooled in too great of volume to facilitate proper cooling . cdi di |
| 2018-07-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings and egg rolls on buffet hot held at less than 135 degrees. cdi reheated products see chart above. repeat violation |
| 2018-07-30 |
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 rice cooled from last night in walk in cooler at 50 degrees. cdi discarded. |
| 2018-07-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pans used to stock buffet are being used to move food from freezer then rinsed with cold water and used to take cooked foods to buffet and comin |
| 2018-07-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on staff. |
| 2018-05-21 |
33 |
3-501.13 use approved thawing methods. observed fish thawing on counter. cdi moved fish to walkin and advised on proper cooling methods. |
| 2018-05-21 |
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 observed cabbage and eggroll mix cooling tightly covered and in too great of volum |
| 2018-05-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggrolls and spicy grilled chicken on buffet at less than 135 degrees . repeat. egg rolls reheated spicy grilled chicken discarded. |
| 2018-05-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed utensils and pans being manually washed in three compartment sink by washing and spraying and then being placed on clean dish rack. cdi instruc |
| 2018-05-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over vegetable mix for eggrolls. observed raw chicken stored over cooked pork. cdi reordered storage. repeat violation. |
| 2018-05-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on staff. repeat |
| 2018-01-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2018-01-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf handsink used as dump sink in server station. cdi - sink cleaned; staff reminded not to dump drinks in hand sink. |
| 2018-01-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf plastic food pans stored with sticker residue. cdi - pans sent to dish area for processing. |
| 2018-01-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p fried chicken holding below 135f on buffet. cdi - chicken voluntarily discarded. |
| 2018-01-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce and cut melons holding above 45f on cold buffet. cdi - these items placed on tphc for today. ehs discussed using tphc on these items going forward. |
| 2018-01-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p zucchini stored under raw shell eggs in walk in cooler. cdi - zucchini relocated to top shelf. |
| 2018-01-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth on prep table. keep these in sanitizing solution. |
| 2018-01-30 |
45 |
4-501.11 maintain equipment in good repair. repair prep sink with split at edge of drain board. replace split gaskets on low prep coolers. replace shelves with chipping paint and rust in walk in freezer and in walk in cooler. |
| 2018-01-30 |
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 door gaskets and clean dust from walk in cooler fan guards. also, clean build up of food residue from inside on dish machi |
| 2018-01-30 |
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 cut nappa cabbage cooling with lid on and plastic wrap in low prep cooler. cdi - l |
| 2017-10-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.- repeat- observed pic without being certified in a food protection manager course. work towards certification. |
| 2017-10-25 |
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. wash hands after activities that contaminate them. -p- repeat- observed di |
| 2017-10-25 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p- observed wontons being covered with rags in a container. cdi- pic voluntarily discarded the item. |
| 2017-10-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed chicken legs and cooked muscles at 113-120f. cdi- pic voluntarily discarded the item. |
| 2017-10-25 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.- observed holes in the wall near the hot water heater large enough for a small rodent to enter. also observed back door closed with a large enough gap to allow pest to enter. re |
| 2017-10-25 |
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 cut lettuce and cut melon placed on the buffet at 50f. also observed cut |
| 2017-10-25 |
45 |
4-501.11 maintain equipment in good repair. -repeat- observed 3 comp sink faucet welded together and two comp sink splitwhere the drain board meets the vat. observed walk in freezer floor in need of repair. also observed a prep top/ low boy in need of rep |
| 2017-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.-repeat- observed cold holding and hot holding equipment in need of cleaning do to food residue build up. clean these items as often as needed to prevent buil |
| 2017-10-25 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. repeat- observed hard to reach areas of the floors and wall |
| 2017-10-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed all metal pans and containers stacked together wet and stored clean. |
| 2017-08-11 |
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 repeat- observed rice, cooked chicken and egg roles not date marked. cdi- owner voluntarily discarded the |
| 2017-08-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. -repeat- observed no employee trained in a certified food protection manager course. work towards certification. |
| 2017-08-11 |
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 dish washing employee handle soiled dishware and then clean d |
| 2017-08-11 |
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 two large containers of rice at 57f. according to the owner the rice was cooked yesterday. with the time being well past si |
| 2017-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed garlic and oil (61f), noodles (67f), raw eggs (67f), corn (57f), potatoes (60f), and melon (57f) all above 45f. cdi- employee voluntarily discarded all the items. bleach was us |
| 2017-08-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed flies throughout the facility. |
| 2017-08-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- observed employee items stored with retail items. |
| 2017-08-11 |
45 |
4-501.11 maintain equipment in good repair. -repeat- observed 3 comp sink faucet welded together and two comp sink split where the drain board meets the vat. also observed a prep top/ low boy in need of repair. the top of the unit is in need of repair. al |
| 2017-08-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed cold holding and hot holding equipment in need of cleaning do to food residue build up. clean these items as often as needed to prevent build up. |
| 2017-08-11 |
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 hard to reach areas of the floors and walls in n |
| 2017-08-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed chicken being stored on the walk in cooler floor. owner had an employee move items to proper height requirement. |
| 2017-06-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. repeat 2pts- observed no employee trained in a certified food protection manager course. work towards certification. |
| 2017-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed meat slicer soiled with minor food debris and stored clean. cdi- pic had an employee start cleaning the item during the inspection. ehs observed the |
| 2017-06-28 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p repeat- 7-208.11 store labeled, first aid supplies to prevent contamination.-p- ehs observed first aid supplies and medication stored with clean utensils and other retail items. cdi |
| 2017-06-28 |
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- repeat- observed cooked chicken and cabbage tightly covered and above 45f. please |
| 2017-06-28 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment.- observed reach in cold holding equipment without air thermometers. |
| 2017-06-28 |
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- repeat- observed egg roles (5 bus tubes) and pork all prepared sunday according to the pic. cdi- all ite |
| 2017-06-28 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p repeat- observed shield on buffet not meeting measurement requirements. facility was permitted with guard. cdi- employee was informed of the issue. |
| 2017-06-28 |
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 employee preparing food with a bracelet on her wrist. |
| 2017-06-28 |
45 |
4-501.11 maintain equipment in good repair. -repeat- observed 3 comp sink faucet welded together and two comp sink split where the drain board meets the vat. also observed a prep top/ low boy in need of repair. the top of the unit is in need of repair. al |
| 2017-06-28 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. -repeat- observed light shield missing in walk in freezer and on all buffet line lights. replace |
| 2017-06-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.- ehs observed the back screen door not closing properly. this is allowing access of pests. ensure the door closes all the way. |
| 2017-03-17 |
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 .5pts- observed a large stock pot of chicken broth at 90-118f. if items are going t |
| 2017-03-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2-101.11 pic shall be present during all hours of operation. -pf repeat 2pts- observed no employee trained in a certified food protection manager course. work towards c |
| 2017-03-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p 0pts- observed an employee don gloves without washing hands. cdi- employee was instructed by ehs to wash hands before donning gloves. ehs observed proper handwashing.2-301.12. follow th |
| 2017-03-17 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. 0pts- observed a head of cut cabbage not wrapped well. being exposed to the cooler racks it was stored on. employee voluntarily discarded the item. |
| 2017-03-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p 0pts- observed shrimp cooked to 137f. cdi- ehs required employee to cook the item to 145f. |
| 2017-03-17 |
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 1.5pts- observed a large stock pot of chicken broth soup with chicken legs at 90-118f and left over night according to an employee. |
| 2017-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p 0pts- observed a bbq sauce at room temperature. the labeling states the item must be kept refrigerated after opened. cdi- employee voluntarily discarded the item. |
| 2017-03-17 |
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 pre-cooked chicken, cabbage, crab and tofu all prepared yesterday without dates. cdi- employee was able to back date the items. 3- |
| 2017-03-17 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p 1pt- observed personal medication being stored above rte food on the counter. cdi- employee voluntarily discarded the item. |
| 2017-03-17 |
33 |
3-501.13 use approved thawing methods. 0pts- observed chicken thawing on the shelf at the beginning of the inspection. employee moved chicken back into the walk in. use methods such as cold running water, use the refrigerator, or use cooking as part of th |
| 2017-03-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- observed single use items being stored less than 6 inches above the floor near the register. |
| 2017-03-17 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p 0pts- observed shield on buffet not meeting measurement requirements. facility was permitted with guard. cdi- employee was informed on the issue. |
| 2017-03-17 |
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. .5pts- observed two handles being stored inside of products. also observed utensi |
| 2017-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed towel drying and wet stacking. |
| 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 several shakers and squeeze bottles on the cook line not labeled. label these items that are working containers. |
| 2017-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed several split gaskets throughout the facility, observed walk in floor in need of repair, 3 comp sink faucet welded together and two comp sink split where the drain board meets the vat. also observed a p |
| 2017-03-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0.5pts- observed cook line equipment with grease build up. observed gaskets, handles and inside of reach in equipment with food debris build up. ehs observ |
| 2017-03-17 |
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 1pt- observed hose attached to 3 comp sink faucet, with a spray handle, and no backflow prevention device attached. vr w |
| 2017-03-17 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed light shield missing in walk in freezer and buffet line. replace6-305.11/6-501.110 designate and use an |
| 2016-12-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several containers of food on the floor of the walk in cooler. all food products must be stored at least 6 inches off of the flo |
| 2016-12-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken and shell eggs stored over fish and beef items in the walk in cooler. cooler was rearranged to have all poultry products on the lower shelves. |
| 2016-12-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present. |
| 2016-08-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2016-08-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed cup with lid present dripping orange liquid storerd on the walk in shelf above ready-to-eat foods. cdi -cup voluntarily discarded and cleaned the shelving. rep |
| 2016-08-04 |
13 |
h3-302.11(a) separate the different types of raw animal foods. -p observed raw shrimp stored below raw pork and raw chicken. cdi - storage order rearranged. -1.5- |
| 2016-08-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in the restrooms. replace these with cleanable ceiling tiles. repeat -.5-6-501.11 floors, walls, an |
| 2016-08-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed metal pan of raw chicken stored on the floor of the walk in freezer. cdi - pic moved to shelf. -0- |
| 2016-07-22 |
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 unlabeled spices on rolling rack by the wok stoves. cdi - pic labeled these with the common name of the food. -0- |
| 2016-07-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open beer can in reach in cooler over open box of chicken. cdi - pic voluntarily discarded the beer can. -1- |
| 2016-07-22 |
6 |
| 2-301.14 wash hands after activities that contaminate them.-p observed several food employees handling raw meat and then preparing items for the buffet without washing hands. cdi - all employees instructed to wash hands before handling foods for the bu |
| 2016-07-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one handsink in the kitchen blocked by food delivery boxes at the beginning of the inspection. cdi - pic moved boxes. -1- |
| 2016-07-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2016-07-22 |
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 observed freshly cut and wrapped cantaloupe and watermelon for the buffet wrapped a |
| 2016-07-22 |
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 employee cutting watermelon and honeydew melons with jade bracelet present on the arm. remove this bracelet prior to doing food |
| 2016-07-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed chicken being cleaned in a 2- comp sink and in a 3-comp sink with food debris present. clean the sinks between uses to avoid cross-contamination. cdi |
| 2016-07-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of grease on the outside of heat lamp bulbs. clean. observed buildup on the shelving in the kitchen and in the hood system. clean. -0- |
| 2016-07-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed soup kettle faucet dripping on the grease trap to the left of the stove. repair. -0- |
| 2016-07-22 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed heavy yellow and orange stains in the basins of the restroom handsinks. clean. -.5- |
| 2016-07-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in the restrooms. replace these with cleanable ceiling tiles. -0- |
| 2016-07-22 |
54 |
6-202.11 light bulbs, protective shielding - c light bulbs over food shall be shatter proof or shielded. observed light bulbs over the buffet bar that are not shielded or shatterproof. replace these with the appropriate type of bulb. -.5- |
| 2016-07-22 |
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 utensils at the buffet in a cup with food debris present in the bottom. cdi - pic removed this cup and placed a clean cu |
| 2016-04-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- repeat |
| 2016-04-22 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee with dried batter present from wrists to arms. cdi - pic instructed handwashing and use of tongs to dispense meats into fryer. -2- |
| 2016-04-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink in kitchen blocked by chicken thawing in boxes on the floor. cdi - pic instructed employee to move the boxes to the prep table and the walk in cooler. |
| 2016-04-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried pineapples and cooked potatoes on the buffet at 119-130f. cdi - items sent to the kitchen to reheat by pic. -3- repeat |
| 2016-04-22 |
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 observed freshly cut canteloupe and honeydew melons cooling on salad bar. cdi - pic |
| 2016-04-22 |
37 |
3-303.12 (b) storage or display of food in contact with water or ice - c do not store unpackaged food in direct contact with ice or water. observed cut lettuce in direct contact with water on the salad bar. cdi - pic took to the 3-comp sink and drained aw |
| 2016-04-22 |
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 employee refilling buffet containers with a jade bracelet prersent on the arm. -1- repeat |
| 2016-02-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- repeat |
| 2016-02-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several buffet items under 135f. cdi - pic instructed items removed from buffet and replace with food within temperature parameter. -1.5- repeat |
| 2016-02-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic refilling buffet items with jade bracelet on arm. remove during food prep. -.5- repeat |
| 2016-02-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled wet wiping cloth on wonton dumplings for protection and added moisture. cdi - pic discarded shells and instructed to use clean paper towel in contact with shells instead and |
| 2016-02-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed concrete floors that are uneven and missing baseboard moulding. repair so they are smooth and easily cleanable in kitchen a |
| 2016-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dark buildup on backsplash panel of ice cream machine. clean. -0- |
| 2016-02-02 |
49 |
5-205.15 maintain a plumbing system in good repair. observed pre-rinse spray hose not in service. repair and discontinue using spring-loaded hose for pre-rinse at dishwasher. observed leaky 3-comp sink faucet. repair. -0- |
| 2016-02-02 |
45 |
3-304.16 using clean tableware for second portions and refills - c observed sign asking patrons to use a clean plate during trips to the buffet on one side. provide another sign on the back side of buffet. -0- |
| 2015-10-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked pineapples and sweet and sour chicken hot holding on buffet at 110f and 118f, respectively. cdi - items reheated and pic instructed to actively stir buffet for temperatu |
| 2015-10-22 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2015-10-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink without cover on top of shelf at beginning of inspection. cdi - employee discarded drink. -1- |
| 2015-10-22 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee transporting food to refill buffet without washing hands and after cleaning tables. cdi - pic instructed that changing tasks requires handwashing prior to handling food. -2- |
| 2015-10-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one bus tube with raw chicken stored above raw fish in walk in cooler. observed chicken stored in flip top on both sides of pan of beef with shrimp in the same section. cdi - bus tu |
| 2015-10-22 |
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 observed tightly covered bus tub of rice cooling since 10am at 59f at 2pm. cdi - pi |
| 2015-10-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of cut lettuce on buffet at 53f. cdi - lettuce placed in walk in to cool. -0- |
| 2015-10-22 |
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 hand cart with spices and other working containers present at the wok stove. several products, including oil and sauce wi |
| 2015-10-22 |
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 employee with rubber bracelet on arm while cooking. cdi - bracelet removed and pic educated about removing arm jewelry before f |
| 2015-10-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans over the 3-comp sink on a shelf. cdi - pans separated and dish employee instructed not to wet stack. use pyramid stacking or other means to facilitate air |
| 2015-10-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lid inside dumpster. repeat. pic stated call has been placed to company servicing company, but repair/replacement has not been delivered yet. -0- |
| 2015-10-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket stored in cabinet on top of unprotected toilet paper and cup lids. 6-303.11 intensity-lighting - c observed light bulb mi |
| 2015-08-26 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee wash hands in 3-comp sink. cdi - pic had employee rewash hands in handsink. -2- |
| 2015-08-26 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed two spray bottles labeled sanitizer bleach. one was at 100 ppm and the other was over 200 ppm. pic voluntarily discarded the toxic solution and used only the solution a |
| 2015-08-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. -0- |
| 2015-08-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several bus pans of food and tea stored on floor of walk in cooler and on floor in wait station. keep off floor at least 6 inches |
| 2015-08-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food employees without hair restraints at beginning of inspection. employees placed head coverings on head. -. |
| 2015-08-26 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. -2- repeat |
| 2015-08-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cooling fan with dust debris, condenser fan cover, gasket of walk in freezer and cooler with buildup present. clean. -.5- |
| 2015-08-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed cardboard dumpster with damaged lids inside top of container. repair. -0- |
| 2015-08-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed uneven concrete floor in cooking area. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towe |
| 2015-08-26 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed lights over buffet without shield to protect them from shattering. replace with bulbs that are shatter-pro |
| 2015-08-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on stove top in kitchen. place in sanitizer solution. -0- |
| 2015-06-29 |
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 lo mein noodles in covered bus tub containers in the walk-in cooler abov |
| 2015-06-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed 3 in 1 oil store on shelf with dry foods and utensils. cdi by relocating oil bottle.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer over |
| 2015-06-29 |
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 dish washer handle soiled utensils and then clean utensils wit |
| 2015-06-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic (person in charge) on site. |
| 2015-02-11 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic has not received accredited training. |
| 2015-02-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found eggs in walk-in cooler above produce. cdi- eggs moved to bottom shelf. |
| 2015-02-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found one item, spicy chicken, above 135 fon buffet line. cdi- discarded item. |
| 2015-02-11 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p: found chlorine sanitizer too strong for food contact service. solution bleached out strip. cdi- emptied contents and made to proper concentration. repeat violatyion. |
| 2015-02-11 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in women's restroom. |
| 2015-02-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing wristbands while working with food. |
| 2015-02-11 |
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. towel dispenser at handsink missing front panel, exposing towels to contamination. obse |
| 2015-02-11 |
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 bus tubs of lo mein tightly covered with lid and plastic wrap, 58 f, afte |
| 2014-10-20 |
19 |
.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found one item, teryaki chicken below 135 f. |
| 2014-10-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic with no certified training. |
| 2014-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed ice machine with build-up on interior. cdi- cleaned on site. |
| 2014-10-20 |
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: observed foods that had been in freezer with no freeze or preparation date. foods bore labels when food removed from freezer. found egg fu |
| 2014-10-20 |
42 |
.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: observed cleaned trays on shelf, under shelf with dripping grease over top. |
| 2014-10-20 |
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 greasy residue on storage shelves, to the point grease is dripping from shelf. |
| 2014-10-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : found pure chlorine bleach in windex bottle. discard windex bottle. |
| 2014-07-31 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: observed build-up on shelves in freezer. |
| 2014-07-31 |
43 |
:| 4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c: protect single service cups in storage. observed stacked in dispenser sleeve with no protective cover. |
| 2014-07-31 |
41 |
3-304.12 in-use utensils, between-use storage - c: do not store utensils in water between uses unless water is 135 f or above. observed whisker for stirring tea in pitcher of water. |
| 2014-07-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: maintain potentially hazardous foods cold at 45 f or below. observed lettuce on buffet, eggs, napa cabbage in flip top above 45 f. cdi |
| 2014-07-31 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: potentially hazardous foods shall be held hot at 135 f or above. observed spicy grilled chicken and chicken brocolli below 135 f. cdi- items v |
| 2014-07-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: observed raw beef over potatoes in refrigerator. observed raw chicken over shrimp in walk-in cooler. cdi- foods rearranged to proper storage order. |
| 2014-07-31 |
1 |
2-102.12 certified food protection manager - c: the person-in- charge shall be a certified food protection manager from an accreited program. observed person-in-charge with no certified training. |
| 2014-04-17 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: food contact surfaces shall be cleaned with a frequency sufficient to preclude accumulation of molds and slimes. found soda nozzles with build-up on inerior surfaces. cdi- removed and se |
| 2014-04-17 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed pic on duty not certified. |
| 2014-04-17 |
31 |
3-501.15 cooling methods - pf: cool foods by approved methods to acheive required time/ temperature parameters. observed cooked pork cooling at room temperature 102 f. moved to freezer for cooling. |
| 2014-04-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods shall be kept cold at 45 f or below in holding. found multiple items out of temperature in walk-in cooler. cooked items disc |
| 2014-04-17 |
34 |
4-302.12 food temperature measuring devices - pf: a thin probe thermometer capable of taking temperatures of thin foods such as lettuce, chicken wings, chopped chicken, pork, beef, and vegetables shall be available in facility. found no appropriate thermo |
| 2014-04-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: keep coolers adjusted to temperatures sufficient for holding requirements. promptly repair coolers when in need of repair. obswerved two door reach-in refrigerator not in use. repair or replace tor |
| 2014-02-04 |
45 |
4-202.11 food-contact surfaces-cleanability - pf: replace splitting door gaskets of coolers as needed. observed some gaskets splitting. |
| 2014-02-04 |
39 |
3-304.14 wiping cloths, use limitation - c: observed several damp cloths on surfaces in kitchen. |
| 2014-02-04 |
38 |
2-402.11 effectiveness-hair restraints - c: observed employee at cook line not wearing hair restraint. |
| 2014-02-04 |
31 |
3-501.15 cooling methods - pf: cool foods by effective means to acheive cooling time parameters. observed two tubs of noodles tightly double covered in walk-in cooler at 63 f. found chicken in refrigerator tightly covered 100 f. cdi- uncovered foods. |
| 2014-02-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found cut lettuce and cheese on salad buffet 58 f. cdi- discarded. |
| 2014-02-04 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: observed significant food debris attached to slicer stored as clean. cdi- equipment moved to cleanin process. |
| 2014-02-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: observed raw shell eggs over broccoli in walk-in cooler. cdi- eggs moved to safer location. |
| 2014-02-04 |
4 |
2-401.11 eating, drinking, or using tobacco - c: observed employee drink with no cover and no straw on prep table while spring rolls being rolled. cdi- discard drink |
| 2014-02-04 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed pic not with accredited training. |
| 2013-10-09 |
1 |
2-102.12 certified food protection manager - c: the pic must be a certified food protection manager from an approved program. observed no accredited training. |
| 2013-10-09 |
18 |
3-501.14 cooling - p: properly cool foods within required time parameters. found bus tub of rice from previous day 48 f in walk-in. cdi- voluntarily discarded. |
| 2013-10-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods hot at 135 f or above. found one item on hot bar, mongolian chicken, at 122 f. reheated to 165 f. |
| 2013-10-09 |
45 |
observed many bus tubs containing food to be splitting. replace as needed. observed door gaskets of refrigeration units to be splitting. replace as needed. observed some shelving in kitchen to be heavily rusting. |
| 2013-10-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: properly date mark tcs ready-to-eat foods with date prepared. this includes foods placed in freezer. found cesmi chicken, eggrolss, noodles not |
| 2013-10-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found cut lettuce on salad bar 57 f. cut cabbage in prep cooler 48 f. cdi- lettuce discarded. |
| 2013-08-12 |
38 |
2-402.11 effectiveness-hair restraints: employees shall wear effective hair restraints while working with food. found employees in kitchen while working with food with no hair restraints. |
| 2013-08-12 |
31 |
3-501.15 cooling methods: do not cool foods at room temperature once they reach 135 f. found five trays of chicken cooling at room temperature. cdi- moved to walk-in cooler. |
| 2013-08-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: properly date mark tcs food with date of preparation. if placed in freezer, food still must be dated with date prepared, date placed into freezer, a |
| 2013-08-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs food hot at 135 f. observed one item on hot bar below 135 f; chicken nuggets. |
| 2013-08-12 |
18 |
3-501.14 cooling: cool tcs foods from 135 f to 70 f within two hours. found five trays of breaded chicken cooling at room temperature 90 f to 153 f. all chicken moved to walk-in cooler for cooling. |
| 2013-08-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation: separate raw animal foods from cooked ready-to-eat food. observed bean pods below raw eggs in walk-in cooler. cdi- produce moved. |
| 2013-08-12 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager. observed pic with no accredited training. |
| 2013-07-24 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager from an accredited program. pic is not certified. the pic shall be present during all times the facility is preparing food. pic was not present at start of in |
| 2013-07-24 |
2 |
2-103.11 (m) person in charge-duties: the pic shall ensure that all employees are informed of their responsibilities of reporting certain aspects of their health, as required by law. observed new employee with no health policy training. employee was given |
| 2013-07-24 |
8 |
5-205.11 using a handwashing sink-operation and maintenance: handsinks shall be readily accessible at all times. observed employee peeling carrots over trash can that was blocking handsink access. cdi- moved trash can. |
| 2013-07-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation: separate raw animal foods from ready-to-eat foods. found raw eggs on top shelf of cooler over bean pods. cdi |
| 2013-07-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils: utensils and equipment shall be properly cleaned and sanitized after use. observed employee rinse off cutting boards at prep sink and then store as clean. cdi- sent to |
| 2013-07-24 |
18 |
3-501.14 cooling: cool tcs foods from 135 f to 70 f within two hours. found cooked pork in refrigerator 105 f after three hours. pork voluntarily discarded. |
| 2013-07-24 |
19 |
. 3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods hot at 135 f or above. found several items on hot bar below 135 f. see temperature chart. |
| 2013-07-24 |
31 |
3-501.15 cooling methods: do not use refrigerators to cool hot foods. found cooked pork 105 f in refrigerator that had raised ambient temperature of interior to 53 f. use walk-in cooler and / or freezer to rapidly cool foods. |
| 2013-07-24 |
35 |
3-302.12 food storage containers identified with common name of food: label containers of foods at cook line cart, such as sugar, salt, etc. observed these containers not labeled. observed large bin of flour unlabeled. |
| 2013-07-24 |
36 |
6-202.15 outer openings, protected: observed screen door at rear to have openings in screen and to be partially open. |
| 2013-07-24 |
39 |
4-901.12 wiping cloths, air drying location: after cleaning, allow utensils to air dry before storing as clean. observed employee drying utensils with cloth after exiting dish machine.3-304.14 wiping cloths, use limitation: wiping cloths shall be stored b |
| 2013-07-24 |
45 |
. 4-205.10 food equipment, certification and classification: use equipment as specified by manufacturer. true beverage cooler at drink station for packaged products only. unit is being used to store cut melons. |
| 2013-07-24 |
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 cut cabbage, raw eggs, bean sprouts, cooked noodles, and lettuce over 45 f. foods moved to |
| 2013-07-24 |
33 |
3-501.13 thawing: thaw foods under cold running water, completely submerged. observed frozen shrimp thawing in prep sink, submerged in still water. |
| 2013-04-22 |
1 |
the person-in-charge shall be a certified food protection manager. no certification of accredited training observed. |
| 2013-04-22 |
19 |
keep potentially hazardous foods hot at 135 f or above. found several items at buffet below 135 f. items discarded. refer to temperature chart. |
| 2013-04-22 |
6 |
employees must wash hands before putting on gloves. observed employee begin to put on gloves without washing hands. stopped employee; directed to wash hands; and discussed. |
| 2013-04-22 |
7 |
bare-hand contact with ready-to-eat foods is not allowed. employee touched cooked rice with back of hand when asked about date rice was cooked. cdi- rice discarded. |
| 2013-04-22 |
18 |
cool foods from135 f to 70 f within two hours. found rice cooling in kitchen 104-143 in bus tubs. rice moved to walk-in cooler. |
| 2013-04-22 |
21 |
properly date mark potentially hazardous foods with earliest preparation date of ingredients or wneh packages are opened. observed date marking of most foods in facility. remember to date mark tubs of rice when they are put into the cooler for cooling. al |
| 2013-04-22 |
39 |
wiping cloths shall be kept in a container of sanitizer at an approved concentration in between uses. observed wet cloths on surfaces in kitchen. |
| 2013-04-22 |
43 |
properly store single-use items to prevent contamination. observed cups overstacked in wall dispenser. |
| 2013-04-22 |
45 |
food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredited certification program. observed cut melons stored in true beverage coo |
| 2013-04-22 |
31 |
do not cool foods at room temperature in kitchen. use freezer or walk-in cooler. observed rice cooling at room temperature. moved to walk-in cooler. |
| 2013-02-05 |
1 |
the person-in-charge shall be a certified food protection manager. no certification of accredited training observed. |
| 2013-02-05 |
2 |
food employees shall be informed of their responsibilities as to their health. observed employee health policy forms signed but employees could not say what form consisted of. . left spanish forms for use. cdi |
| 2013-02-05 |
20 |
keep foods at 45 f or below in cold holding. observed lettuce 62 f in salad bar. observed garlic / oil mixture 52 f in flip top. observed raw chicken; beef 50 f in refrigerator. cdi- all foods moved to walk-in cooler for rapid cooling. |
| 2013-02-05 |
21 |
date mark ready-to-eat potentially hazardous foods. found shredded cabage; cooked noodles; cooked eggrolls; rice; in walk-in cooler cooked previous day not dated. cdi- discussion. |
| 2013-02-05 |
31 |
do not cool foods at room temperature in kitchen. use freezer or walk-in cooler. observed ribs cooling at room temperature. |
| 2013-02-05 |
18 |
rapidly cool foods from 135 f to 70 f within two hours. found ribs cooling at room temperature 90-110 f. reheated to 175 f and cooling process begun again. |
| 2013-02-05 |
35 |
label working containers of food as to contents. observed some working containers of foods on cook cart not labeled. |
| 2013-02-05 |
41 |
observed in-use scoops with handles down in food. |
| 2013-02-05 |
43 |
properly store single-use items to prevent contamination. observed cups overstacked in wall dispenser. |
| 2013-02-05 |
45 |
observed several splitting door gaskets in several refrigerators and coolers. |
| 2013-02-05 |
34 |
install thermometers in all coolers. observed no thermometers in some refrigerators. external digital read-out broken in one cooler with no internal thermometer. cdi- fix by next inspection. |
| 2012-10-09 |
2 |
no employee health policy. left forms for use cdi. |
| 2012-10-09 |
45 |
observed several splitting door gaskets of refrigeration units. observed shelves in refrigeration units beginning to rust. observed card board lining some shelves in facility. |
| 2012-10-09 |
43 |
observed cups overstacked in wall dispenser. |
| 2012-10-09 |
41 |
found several scoops with handles down in food. |
| 2012-10-09 |
37 |
tub of cut broccoli uncovered in kitchen. |
| 2012-10-09 |
35 |
observed some working containers of foods on cook cart not labeled. |
| 2012-10-09 |
21 |
some items such as sweet / sour chicken in walk-in not date marked. cdi discussion. |
| 2012-10-09 |
20 |
found lettuce on salad station 54 f. cdi. |
| 2012-10-09 |
19 |
found multiple food items on hot buffet below 135 f. all reheated to 165 f or above. |
| 2012-10-09 |
13 |
observed raw animal foods over potatoes in refrigerator. cdi |
| 2012-10-09 |
1 |
no certification of training |