| Violation Date |
Code |
Description |
| 2018-12-04 |
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 tile/baseboard damage in various areas of the kitchen, observed water damaged |
| 2018-12-04 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptacle in the womens restroom |
| 2018-12-04 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed large bulk flour storage container non-nsf, observed multiple plastic food containers non-nsf certified. |
| 2018-12-04 |
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 bowls used as rice scoops stored in product without a handle. items wer |
| 2018-12-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple sauce buckets, food boxes, and bags of onions stored on the floor of the walk in cooler. items moved to proper storage |
| 2018-12-04 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medications stored above food items in the rear dry storage area. items were moved to a lower shelf by pic. |
| 2018-12-04 |
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 cut cabbage products and cooked chicken items not dated in the walk in cooler that had been held over from prior service. any poten |
| 2018-09-26 |
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 lo mein noodles cooling for 1.5 hours in the walk in cooler at 80-85f. noodles were cooling in a deep, packed container wit |
| 2018-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed facility preparing a large amount of shrimp on a prep table, and a large amount of chicken in a prep sink, both food products were above 45f as they had been in process for a lo |
| 2018-09-26 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medicine and vaping liquid container stored above food products in the rear dry storage rack area. items were moved by pic to a designated location. |
| 2018-09-26 |
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 facility cooling noodles in a deep, tightly packed plastic container store |
| 2018-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. non food contact surfaces of much of the cooking equipment and prep area tables have accumulated dust/flour/food residue present. |
| 2018-09-26 |
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 rear wall and can wash area in need of cleaning. |
| 2018-09-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth left on a prep area table. wet cloths must be returned to sanitizer after each use. cdi by pic removal. |
| 2018-06-07 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee handling raw chicken move to wash hands in the three compartment sink wash vat, |
| 2018-06-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage containers stored above prep areas and above food items in the dry storage areas. items were placed on nearby, low shelving with no utensils |
| 2018-06-07 |
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 cabbage not time-stamped fo |
| 2018-06-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed bell peppers stored above rte noodles and cut cabbage. bell peppers were moved to the lower shelf, below the rte items. |
| 2018-06-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a spider web in the lower corner of the mop sink with numerous small spiderlings present. |
| 2018-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed one plastic container with sticker debris present on the exterior surface stored as clean. remove all such debris during the wash section of the wa |
| 2018-06-07 |
33 |
3-501.13 use approved thawing methods. observed facility thawing frozen shrimp under cold running water, however the shrimp internal temperature had risen to 50f. monitor thawing food temperature to ensure that cold foods do not exceed 45f. items were p |
| 2018-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several container stacked wet. |
| 2018-03-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed onions stored on floor in walk-in cooler. observed several buckets of chicken stored on floor in walk-in cooler. observed flou |
| 2018-03-29 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in standing water. shrimp 54f. |
| 2018-03-29 |
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 cabbage holding on tphc no |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked broccoli in flip top cooler at 62f. observed shrimp thawing in standing water; shrimp above 45f. see temperature chart for temperature observations. cdi broccoli volu |
| 2018-03-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above ready-to-eat noodles in reach-in cooler. cdi cooler properly rearranged. |
| 2017-10-11 |
53 |
6-501.11 floors and walls shall be maintained in good repair. observed wall coving missing/broken behind grill cook line.6-501.12 floors shall be clean. caution should be used to minimize food exposure. observed heavy debris collecting on floor under g |
| 2017-10-11 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed facility using homemade scoops made from gallon plastic contai |
| 2017-10-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed ice used for customer beverages stored on floor in walk-in freezer. observed sauce packets being stored in cardboard box as mul |
| 2017-10-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed rangoon's in walk-in freezer stored uncovered/unprotected. cdi rangoon's container covered. |
| 2017-10-11 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed two employees wash hands for less than 15 seconds and turn of faucet with bare hands. c |
| 2017-06-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of sanitizer not labeled. cdi bucket labeled. repeat violation. |
| 2017-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage, raw shrimp, cooked shrimp and 4 containers of chicken above 45f. see temperature chart for temperature observations. cdi cabbage, raw shrimp and one container of chi |
| 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 observed 3 containers of chicken cooling out of temperature control. observed coo |
| 2017-06-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee beverages stored above food items at soup hot holding area. |
| 2017-06-28 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed fly strips stored hanging directly over prep surface with dead flies attached. cdi strips removed, surfaces cleaned.6-501.111 keep the premises free of insects, roden |
| 2017-06-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored directly on floor. |
| 2017-06-28 |
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 facility using bowls as scoops stored directly in dry good containers a |
| 2017-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed several gaskets torn and in disrepair. gasket on reach-in unit behind front counter held together with tape. observed shelves heavily rusted and peeling in walk-in cooler. |
| 2017-06-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of onions stored directly on floor under handsink plumbing. cdi onions relocated to approved location. |
| 2017-03-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage, blanched broccoli and garlic/oil mixture holding out of temperature control. cdi items voluntarily discarded. pic stated items will be held in flip top cooler goi |
| 2017-03-24 |
45 |
4-501.11 maintain equipment in good repair. observed gasket broken and taped on reach-in unit. |
| 2017-03-24 |
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 facility using bowl as scoop in rice hot holding unit. cdi bowl remove |
| 2017-03-24 |
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 dry good containers not labeled. |
| 2017-03-24 |
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 noodles cooling tightly covered in large plastic container in walk-in coo |
| 2017-03-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of sanitizer not labeled. cdi bucket labeled. |
| 2016-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked broccoli holding out of temperature control. observed noodles holding in reach-in unit above 45f. see temperature chart for temperature observations. cdi cooked brocc |
| 2016-12-13 |
14 |
4-702.11 before use after cleaning - p observed employee washing dishes with no sanitizer prepared. when questioned employee had no knowledge of sanitizing requirements. cdi ehs helped facility prepared sanitizer and tested at proper concentration. al |
| 2016-12-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored directly above ready-to-eat sauces in walk-in cooler. cdi raw chicken relocated to approved location. 3-304.11 food shall only contact surfaces of properly clea |
| 2016-12-13 |
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 noodles cooling in plastic container tightly covered in reach-in cooler. |
| 2016-12-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage stored above customer food items in walk-in cooler. cdi beverage voluntarily discarded by pic. |
| 2016-12-13 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2016-12-13 |
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 employee washing dishes then return to preparing eggrolls wit |
| 2016-12-13 |
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 three containers of rice not date marked. cdi rice date marked.3-501.18 discard the food requiring date labels once time/temperat |
| 2016-12-13 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing out of temperature control. cdi chicken placed in walk-in to thaw. |
| 2016-12-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers of spices, oils and sauces not labeled at wok area. |
| 2016-12-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soy sauce at wok, sauces in walk-in and pork and ice in walk-in freezer stored on floor. observed two bags of onions stored dir |
| 2016-12-13 |
41 |
3-304.12 in-use utensils, between-use storage - c observed rice scoops stored in soiled standing water between uses. |
| 2016-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in reach-in and walk-in coolers.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cuttingboard deeply scored. |
| 2016-12-13 |
52 |
5-501.15 outside receptacles - c observed outside dumpster area collecting rubbish and various unnecessary items; shelves, doors, boxes, etc. 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpste |
| 2016-08-23 |
52 |
5-501.15provide dumpster, waste containers that are of sound construction. observed dumpster with trash on ground in need of cleaning.5-501.113(b)5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors |
| 2016-08-23 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (outside surfaces of cooking equipment, hood filters) |
| 2016-08-23 |
45 |
repeat4-501.11maintain equipment in good repair.observed split / torn gaskets on reach-in cooler door in need of repair / replacing. observed plastic lids to bulk dry food s damaged in need of replacing.observed rusty shelving inside walk-in cooler in nee |
| 2016-08-23 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed numerous containers of sauce (soy) stored directly on flo |
| 2016-08-23 |
36 |
-6-501.111keep the premises free of insects, rodents, and other pests.observed ants in back kitchen area in need of removal. |
| 2016-08-23 |
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 2 large containers of cooked chicken bits stored on shevling in back of kit |
| 2016-08-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored above rte egg rolls inside walk-in cooler. cdi raw meats properly stored. |
| 2016-04-06 |
20 |
(repeat).3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved garlic and oil mixture stored on prep table measuring 53f, cdi mixture placed into prep cooler to cool back down to required holding temp. observed mixture at 45 f at e |
| 2016-04-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed container of oil used at wok station stored directly on floor of kitchen, observed two large bags of onions stored directly on flo |
| 2016-04-06 |
45 |
(repeat)-4-202.11food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed unsafe design, construction, ill-repair in use for fcs. (electrical drill |
| 2016-04-06 |
53 |
6-501.11floors, 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 repair issues to physical facilities (damaged floor tiles behind cook line)6-501 |
| 2016-01-19 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside surfaces of walk-in cooler / freezer; hood filters) |
| 2016-01-19 |
45 |
4-501.11maintain equipment in good repair. observed rusted shelving in walk-in cooler; observed damaged faucets at 3 comp sink and prep sink in need of repair. |
| 2016-01-19 |
41 |
3-304.12 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 rice scoops stored in standing water at room temp; observed kn |
| 2016-01-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved garlic and oil mixture held at room temp on prep table measuring 55f; cdi mixture placed into prep cooler. |
| 2016-01-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with food residue stuck to surfaces. cdi containers placed into dirty dish pit. |
| 2015-10-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken/shrimp stored over ready to eat noodles. cdi-reorganized |
| 2015-10-21 |
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 multiple colsed containers of vegetable rolls cooling from yesterday in walk in cooler at 52 f. cdi- discarded |
| 2015-10-21 |
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 only a few cooked foods not date marked. cdi-date marked ; repeat violation but no points taken due to dramatic improvement. |
| 2015-10-21 |
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 vegetable rolls placed into closed p[lastic containers before properly coo |
| 2015-10-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive debris accumulation on multiple equipment handles. clean daily to avoid build up |
| 2015-10-06 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to monitor : employees effectively cleaning hands(d), cooking temperatures(f) or rapid cooling of tcs foods(g). |
| 2015-10-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle on front right prep table. cdi- instruction provided; removed |
| 2015-10-06 |
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.-p2-301.14 wash hands after activities that contaminate them.-p observed f |
| 2015-10-06 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed raw cut leafy greens washed, then handled with bare hands and loaded into tubs and placed in walk in cooler. observed another food employee handle cook |
| 2015-10-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked chicken and shrimp placed in top of prep unit in front of raw shrimp. cdi- reorganized |
| 2015-10-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple containers of cooked rice, chicken and chicken wings held off time/temperature control at 90-106 f. cdi- reheated |
| 2015-10-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked noodles, pork and chicken cold holing at 50-71 f in bottom of prep unit. cdi-removed to walk in to cool |
| 2015-10-06 |
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 multiple containers of cooked pork, eggrolls, chicken and ribs with no date marking. vr |
| 2015-10-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of raw onions stored on floor under hand wash sink. cdi- removed from floor |
| 2015-10-06 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in use utensils stored on soiled 5 gallon buckets. |
| 2015-10-06 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single service metal cans re-used for food service. |
| 2015-10-06 |
47 |
.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple handles and non-food contact surfaces to have excessive residue accumulation. |
| 2015-10-06 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floors under equipment to have excessive debris |
| 2015-03-20 |
54 |
6-303.11 maintain sufficient lighting in cooking area. hood lights were off. |
| 2015-03-20 |
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. observed utensils stored in water < 135f. observed knife stored between equipme |
| 2015-03-20 |
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 incomplete food l |
| 2015-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped cabbage stored on table top > 45f. cdi by returning to cooler. (< 1hr pic) repeat violation |
| 2015-03-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above ready to eat dumplings. cdi by rearranging food order. |
| 2015-03-20 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed food employee wash hands in warewashing sink. cdi by directing employee to wash hands in hand wash sink. |
| 2014-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on work surface. cdi by discarding. |
| 2014-12-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed utensils not receiving sanitizing step of wash, rinse, sanitize process. sanitizer tested at 0ppm. cdi by wash, rinse, and sanitize.4-602.11 clean the equipment and utensils as required t |
| 2014-12-04 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped cabbage stored on food prep table > 45f. cdi by voluntary discard. |
| 2014-12-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food contact surfaces. |
| 2014-12-04 |
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 packaged tea prod |
| 2014-12-04 |
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 knife stored between equipment at prep cooler. |
| 2014-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue build-up on microwave oven. observed food debris build-up under equipment on prep tables. |
| 2014-12-04 |
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.hood system needs cleaning, observed heavy grease build-up |
| 2014-09-25 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed drill with mixing attachment. remove drill. |
| 2014-09-25 |
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 packaged tea cont |
| 2014-09-25 |
26 |
•7-201.11 store toxic materials to avoid contamination. -p observed chemical cleaners stored on drainboard of 3 compartment sink containing food items. cdi by removing cleaners. |
| 2014-09-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed utensils stored in handwash sink. observed handsinks being used as dump sinks. cdi by removing utensils and advising pic that handwash sinks are for handwashing |
| 2014-09-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on top of food prep surface in kitchen. cdi stored below work surface. |
| 2014-06-13 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in sanitizing solution when not in use. observed wet wiping cloths stored in table top. cdi placed in sanitizer. |
| 2014-06-13 |
33 |
3-501.13 thawing- thaw raw frozen meats under running water, in microwave, in cooler, or as part of cooking process. observed frozen chicken wings thawing in standing water at prep sink. cdi by putting under running water. |
| 2014-06-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food),cold holding- cold hold all tcs food items at 45f or below. observed raw cut cabbage stored on prep table at >45f. (<4 hours). cdi by placing cabbage in cooler. |
| 2014-06-13 |
4 |
2-401.11 eating, drinking, or using tobacco- store employee beverages covered and below work surfaces. observed uncovered employee beverage stored on work surface. cdi by removing drink and placing below table, covered. |
| 2014-03-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- ensure date marking is accurate. observed cooked chicken that pic stated was cooked yesterday (3-16) marked as 3-9. cdi by correctly marking contain |
| 2014-03-17 |
31 |
3-501.15 cooling methods- observed cooling foods covered with lid and plastic wrap. leave cooling foods uncovered during cooling process. repeat violation. |
| 2014-03-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- cold hold all tcs food items at 45f or below. observed raw cut cabbage stored on prep table at >45f. (45f. (<2 hours) chicken moved to wal |
| 2014-03-17 |
39 |
3-304.14 wiping cloths, use limitation- observed wet wiping cloths to be soiled and stored on cutting board. store all wet wiping cloths in sanitizer. repeat violation. |
| 2014-03-17 |
35 |
3-602.11 food labels- food items offered as 'grab and go' must be labeled as required by food code. observed containers of sweet tea in drink cooler without proper labeling. gave pic information for labeling sweet tea containers. |
| 2013-11-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all cold held refrigerated foods at 45f until service. observed raw chicken in prep sink marinating > 45f. observed garlic and oi |
| 2013-11-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- date mark all tcs ready to eat refrigerated foods. observed cooked chicken in walk in cooler without date mark. cdi by date marking. |
| 2013-11-07 |
31 |
3-501.15 cooling methods- move foods in cooling process to refrigeration once the temperature drops below 135f. observed cooked chicken cooling on countertop at 118f. cdi by placing in walk-in. |
| 2013-11-07 |
35 |
3-302.12 food storage containers identified with common name of food- dry food products must be stored in labeled containers. observed dry food containers unlabeled. |
| 2013-11-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- maintain all food contact surfaces clean to sight and touch. observed food residue on can opener, storage containers on drying rack, inside of microwave, and utensils s |
| 2013-11-07 |
47 |
4-602.13 nonfood contact surfaces- all non food contact surfaces must remain clean to sight and touch. observed dry food storage containers with food residue build-up on exterior. non-food contact surfaces need better cleaning throughout ktichen. |
| 2013-11-07 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition- observed excess grease build-up on hood system. clean |
| 2013-11-07 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in sanitizing solution when not in use. observed wet wiping cloths stored on food prep surfaces. repeat. |
| 2013-07-18 |
39 |
store all wet wiping cloths in sanitizer when not in use. observed wet wiping cloths stored on prep table with cutting boards. |
| 2013-07-18 |
21 |
date mark all potentially hazardous 'ready to eat' foods stored in refrigeration. observed cooked chicken stored in walk-in cooler without date marking. cdi by date marking. |
| 2013-07-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- maintain chemical sanitizer with wiping cloths at required sanitizing strength. observed sanitizer testing 0ppm chlorine. cdi by adding chlorine. |
| 2013-01-23 |
13 |
store raw meats in order of final cook temperature and away from ready to eat foods and beverages. observed raw chicken stored above cups of sweet tea and raw beef. cdi by rearranging food items. repeat |
| 2013-01-23 |
39 |
observed wet wiping cloths stored on food prep surface. repeat. |
| 2013-01-23 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. do not use shopping bags for food storage. |
| 2013-01-23 |
21 |
all foods ready to eat foods prepared and stored for more than 24 hrs. must be date labeled. observed egg rolls in walk-in cooler without proper date label. cdi by date labeling. |
| 2013-01-23 |
19 |
maintain all hot held food items at 135 degrees f or above. observed sweet and sour soup stored at 118 degrees f on steam table. cdi by reheating to 165 degrees f. |
| 2013-01-23 |
2 |
employee health policy must be in place and followed. cdi by instruction and gave ehp handout in chinese. |