| Violation Date |
Code |
Description |
| 2018-12-28 |
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 loose door handle to men's restroom. 6-502.12 floors, walls, ceilings includi |
| 2018-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticky residue on shelf above flip top coolers where single-use bowls are stored. |
| 2018-12-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed an employee towel drying plastic cups. |
| 2018-12-28 |
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 observed portioned pasta bags cooling in a flip top cooler while above 45f (see ch |
| 2018-07-13 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed water dripping from ceiling near the hand sink in the back of the kitchen. |
| 2018-07-13 |
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 an opened container of feta cheese with a discard date of 7/31 in the walk in cooler. pic indi |
| 2018-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on 6 bowls/ramekins that were stored clean. cdi- items were set aside for recleaning. facility has improved upon cleaning of fc |
| 2018-03-01 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelves in the walk in an front counter prep unit. -0- |
| 2018-03-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed baskets used for reheating noodles with buildup on the insides and outsides. cdi - pic stated facility has just implemented a new cleaning process for |
| 2017-10-18 |
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 food employees cleaning out cooking pans with soiled wiping cl |
| 2017-10-18 |
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 replenished cooked dumplings in low boy overstacked in the plastic |
| 2017-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed soy sauce at room temperature stating keep in chiller after opening. cdi - pic provided product information stating product is shelf-stable based on water activity and ph, but n |
| 2017-10-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards hanging on peg to the immediate left of the drying rack. cdi - pic placed new cutting boards on the new monthly o |
| 2017-10-18 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled wiping cloths used throughout lunch rust with soil present and used for wiping out s |
| 2017-07-07 |
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 vent over the dry goods shelf and |
| 2017-07-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open today. -0- |
| 2017-07-07 |
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 walk in shelving. -0- |
| 2017-07-07 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed the dish machine running in short, incomplete cycles, less than the 56 seconds on the data plate for a cycle. -.5- |
| 2017-07-07 |
45 |
4-502.11(a) maintain utensils in good repair. observed pitted ice scoop at the ice machine in the kitchen. -0- |
| 2017-07-07 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. observed buildup on the wiping cloths at the wok stoves used for wiping out pans between uses. -1- repeat |
| 2017-07-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed cooking pans wiped out with soiled wiping cloths between dishes. cdi - pic sent pans to dish machine for washing and educated employees on soiled |
| 2017-05-30 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soil buildup on wiping cloths at the cook line. -.5- |
| 2017-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spring mix in an ice bath at the beginning of the inspection at 51-58f. cdi - pic put spring mix to walk in cooler to cool and replaced item with cold back stock. -0- |
| 2017-05-30 |
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 cooling foods placed on cooling rack from the bottom up, causing the colde |
| 2017-05-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans and lids in the rear on the drying rack and steam table prep table. cdi - pic moved these items to dish machine for re-washing. -.5- |
| 2017-05-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed tomato seeds on the outsides of to-go bowls stacked on top of out of service prep cooler. -0- |
| 2017-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit out of service during the inspection. repeat -2- |
| 2017-05-30 |
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 dust buildup on vent covers over the dry storage |
| 2017-05-30 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed buildup in the exhaust duct over the rear stem table. -0- |
| 2017-02-01 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in the women's restroom. provide covered trash bin. -0- |
| 2017-02-01 |
45 |
4-501.11 maintain equipment in good repair. observed out of service prep unit that has been broken for a week. cdi - foods placed in ice baths and in adjacent reach in to cool. observed peeling shelving near 3-comp sink. repair.-1- |
| 2017-02-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelets on arms of several employees. remove these prior to beginning food service. repeat -0-2-402.11 use head coverings, beard g |
| 2017-02-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tightly lidded containers of cooling pasta in the walk in at 52f. cdi - li |
| 2016-10-13 |
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 incorrect date labels on portioned noodles and mixed cabbage. observed no date on portioned noodles with raw vegetables. observed |
| 2016-10-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed diced tomatoes container tightly covered, diced tomatoes on make top un |
| 2016-10-13 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - 0pts - pic did not have cfpm certification. gm with certification arrived to inspection. |
| 2016-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed some cleaning needed on overhead shelving and lower areas of prep tables. |
| 2016-10-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - 0pts - observed employee with elaborate ring. |
| 2016-07-13 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dust build-up on the exhaust vent in women's restroom. |
| 2016-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on one door gasket of reach-in cooler. |
| 2016-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed salad bowls stacked wet. allow to properly air dry. |
| 2016-07-13 |
35 |
35 3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cookies and ri |
| 2016-04-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing floor grout in various areas of the kitchen. repairs are required to prevent standing water and debris that could |
| 2016-04-27 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf quat test strips observed water damaged. vr required. |
| 2016-04-27 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cookies and rice |
| 2016-04-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up behind the panel inside the ice machine. clean and sanitize as needed to prevent build-up. |
| 2016-03-04 |
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 tomatoes and bagged cooked chicken observed placed in the flip top of the prep |
| 2016-03-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -observed a soiled bowl and soiled sauce ramekin dish at the front area stored as clean. ensure to properly wash. cdi- returned to the dish area for proper w |
| 2016-03-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a small container of paint stored on the shelf above dry food and single service items in the back area. cdi- paint was removed and placed in another location to prevent contamination. |
| 2016-03-04 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cookies and rice |
| 2016-03-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed manager preparing food with no hair restraint. |
| 2016-03-04 |
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 ice scoop stored directly on the top surface of the ice machine. stor |
| 2016-03-04 |
45 |
4-501.11 maintain equipment in good repair. observed beverage air on the cook line not operational. cooler is not in use and will be repaired soon. |
| 2016-03-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on the shelving in the walk-in cooler. clean regularly. repeat. |
| 2016-03-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing floor grout in various areas of the kitchen. repairs are required to prevent standing water and debris that could |
| 2015-12-18 |
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 food debris on shelving in walk in . |
| 2015-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-12-18 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed rice crispy trea |
| 2015-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up of food debris on pans in clean dish area. cdi placed back in dirty dish line to be rewashed. |
| 2015-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on wire shelving at cook line where clean bowls are stored. clean. |
| 2015-09-24 |
1 |
2-102.12 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 1st 2014. |
| 2015-07-06 |
1 |
2-102.12 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. |
| 2015-07-06 |
2 |
general comment2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic has limited knoweldge of the health policy and unable to find a hard copy at first. cdi - pic later found ha |
| 2015-07-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no papertowels available a handsink next to prep station. cdi - paper towels placed at handsink. |
| 2015-07-06 |
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 udon noodles cooling in walk in cooler while tightly lided and another container o |
| 2015-07-06 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored in containers with no sanitizer at cok line. keep wiping cloths in sanitizer once wet. |
| 2015-02-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2015-02-18 |
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 lettuce cooling in container while tightly lidded. cdi - lids removed to v |
| 2015-02-18 |
14 |
general comment4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one food container stored as clean with label residue. cdi - sent back to dish area for reprocessing. |
| 2015-02-18 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p broccoli in original box stored above lettuce that had been washed and cut. cdi - cooler rearranged with broccoli not above any ready to eat items. |
| 2014-10-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal bowls. air dry before stacking. |
| 2014-10-02 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cookies and cake |
| 2014-10-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed hot holding of meatballs at 120f. cdi - reheated. |
| 2014-10-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed a plate in a stack of plates, stored as clean on a shelf, was not clean to sight and touch. cdi- taken to the dish area and cleaned. |
| 2014-10-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed the person in charge during the inspection was not certified. |
| 2014-04-15 |
1 |
2-102.11 demonstration - c. the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approv |
| 2014-04-15 |
35 |
3-602.11 food labels - pf food labels must include 1) the common name of the food; 2) if made from two or more ingredients, a list of ingredients in descending order of predominance by weight; 3) an accurate deceleration of the quantity of the contents ( |
| 2014-04-15 |
39 |
3-304.14 wiping cloths, use limitation - c. store sanitizer buckets off the floor. |
| 2014-04-15 |
45 |
replace badly torn gaskets.4-501.11 good repair and proper adjustment-equipment - c |
| 2014-01-17 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. multi-use food contact surfaces shall be smooth, free of cracks, and easily cleanable. observed cracked plastic bin, and tongs with cracked handle covering with food debris on the inside. cdi pic discarded |
| 2014-01-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. equipment and utensils shall be stored in a self drying position that allows air drying. observed wet stacking of steal bowls in front line and i |
| 2014-01-17 |
35 |
3-602.11 food labels - pf. food packaged in the food establishment shall be labeled with the common name of food, list of all ingredients (if made of 2 or more ingredients), the net weight, the name and address of manufacturer, and list of food allergens. |
| 2014-01-17 |
26 |
7-101.11 identifying information, prominence-original containers - pf. all chemical containers shall have common name of toxic substance. observed an unlabeled bottle of windex in the front kitchen area. cdi placed label on bottle. |
| 2014-01-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall clean to sight and touch. observed oily spatulas stored as clean. cdi pic removed spatulas for washing. |
| 2014-01-17 |
8 |
5-202.12 handwashing sinks, installation - pf. slow closing faucets shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. observed faucet in men's bathroom hold for only 7 seconds. suggest readjusting faucet so i |
| 2013-08-05 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. sanitizer buckets must be labeled and off the floor. observed wet wiping cloths on counter. some buckets stored on floor. |
| 2013-08-05 |
35 |
3-302.12 once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed food containers unlabeled. |
| 2013-08-05 |
2 |
2-201.11 employees shall understand when to report illness, symptoms and exposure. no policy or documentation in place. pic given employee health handout. verification required to ensure pic has discussed policy and handout is signed by employees. |
| 2013-08-05 |
1 |
2-102.12 a certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. certified employee not present. advised pic that deductions for non-compliance take effect january 1, 2014 |
| 2013-05-22 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed incomplete knowledge of employee health policy; cdi by instruction. |
| 2013-05-22 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee handling dirty then clean dishes without washing hands; employee putting on gloves without first washing hand |
| 2013-05-22 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2013-05-22 |
35 |
ensure all food is properly labeled; observed bottle of cooking oil not labeled. |
| 2013-03-12 |
47 |
4-601.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue on bulk food bin lids and shelving. |
| 2013-03-12 |
39 |
3-304.14-ensure proper wet wiping cloth storage. observed wet wiping cloth stored in a container with no sanitizer. cdi-wet wiping cloth was put in a container of sanitizer. |
| 2013-03-12 |
26 |
7-201.11-ensure proper storage of cleaning chemicals. observed a bottle of stainless steel polish stored on same shelf as bulk food items. cdi-stainless steel polish was moved to the the chemical storage area. |
| 2013-03-12 |
21 |
3-501.17-ensure proper date marking. observed cooked pasta's in bins and opened bags of cooked steak not date marked in walk-in cooler. cdi-pasta and steak were date marked. |
| 2013-03-12 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed dried food residue on knives and cutting boards stored as clean. cdi-knives and cutting boards were cleaned and sanitized.observed pink mold in ice machine |
| 2013-03-12 |
2 |
2-103.11- 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 |
| 2012-12-12 |
41 |
3-304.12-store utensils to prevent paoosible contamination of food produce. observed ice scoop handle in contact with ice. |
| 2012-12-12 |
42 |
4-901.11-after cleaning and sanitizing utensils shall be air dried. observed metal food storage pans wet stacked for storage. |
| 2012-12-12 |
39 |
3-304.14-store wet wiping cloths in a container of chemical sanitizer. observed wiping cloths stored on cutting boards. |