| Violation Date |
Code |
Description |
| 2019-01-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal bowls repeatedly wet stacked throughout inspection. cdi: bowls separated. repeat violation |
| 2019-01-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths in 50ppm quat sanitizer at server station. repeat violation some improvement from previous inspection. |
| 2019-01-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed several food items cooling in prep top and cooler drawers. cdi: items will |
| 2019-01-16 |
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 1/2 pan of duck in cooler drawer date marked 1/8. cdi: duck voluntarily discarded. repeat violat |
| 2019-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed items holding above 41f in prep top. cdi: items kept for lunch service and then discarded. observed flat noodles at wok station above 41f. cdi: ice added to product to rapidly |
| 2019-01-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed duck curry holding below 135f on flat top. cdi: product rapidly reheated above 165f. repeat violation some improvement from previous inspection. |
| 2019-01-16 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed tomatoes and wontons cooling at a rate of 0f/min. cdi: tomatoes discarded at end of lunch service. wontons for this ev |
| 2019-01-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken mix, and ground raw chicken stored over raw beef in walk in cooler. cdi: items reorganized. observed raw chicken and raw chicken mix stored outside of commercial packag |
| 2019-01-09 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. overall inconsistent control of kitchen as evidenced by cooling issues, improper sanitization of utensils, lack of knoweldge of health policy, and date marking issues. |
| 2019-01-09 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf through discussion employee did not know what illnesses and symptoms are food related. employee knew there was a poster on the |
| 2019-01-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dishes in 3-comp sink being sanitized in 0ppm quat sanitizer. sanitizer coming from dispenser was 50ppm quat. cdi: ecolab called. ecolab rep fixed the sanitize |
| 2019-01-09 |
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 41f. -p observed duck curry from yesterday cooling in walk in and still above 41f. cdi: product voluntarily discarded. observed stewed tomato |
| 2019-01-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several tcs sauces hot holding below 135f including green curry, red curry, and duck curry. cdi: items rapidly reheated to 165f. |
| 2019-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed eggplant double panned in prep top cooler holding above 45f. cdi: item rapidly cooled to 39f after 1 hour in reach in cooler. observed all noodles at cooking stations with ice i |
| 2019-01-09 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed clear liquid in two squeeze bottles. employee stated it was vinegar. cdi: bottles labeled. |
| 2019-01-09 |
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 stewed tomatoes cooling in prep top cooler. when employee was asked to cha |
| 2019-01-09 |
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 cooking food with bracelet on. |
| 2019-01-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets at 0ppm quat. sanitizer at sink dispenser was 50 ppm (see #14). observed wet cloth stored at the bar. cdi: buckets emptied and refilled with properly concentrated |
| 2019-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked bowls stored as clean. cdi: items rewashed. overall items are being stacked once dried throughout facility. |
| 2019-01-09 |
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 ground chicken, ground beef, and ground pork above 41f (below 45f) and more than 4 days from pre |
| 2018-10-30 |
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 red curry and coconut soup cooling at a rate of .02f/min and .06f/min respectively. items were in ice baths properly but sti |
| 2018-10-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager (cfm). observed no cfm on site during inspection. |
| 2018-10-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed employee sanitizing dishes in50ppm quat. dispenser is dispensing sanitizer at 50ppm quat. corrected during inspection (cdi): all dishes are going through the d |
| 2018-10-30 |
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 basil rolls (summer rolls) cooling in prep top cooler. cdi: item removed f |
| 2018-10-30 |
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 wonton mix thawing in the walk in cooler with date of 10/14. items pulled from frozen must be ma |
| 2018-10-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large bag of carrots stored on floor in walk in cooler. cdi: person in charge (pic) relocated carrots. |
| 2018-10-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored outside of sanitizer at server area. observed one wet cloth at prep area on shelf. cdi: cloth in server area moved to bucket. cloth in kitchen moved to dirty linen |
| 2018-10-30 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on far side of line prep top cooler on reach in door. repeat violation improvement from previous inspection. |
| 2018-10-16 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf through discussion, employees do not know health policy or where to find it in the facility. a poster is hanging up on the off |
| 2018-10-16 |
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 employees washing hands for less than 15 seconds and use bare hands to turn off faucet. c |
| 2018-10-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in handsink on line. cdi: ice melted. |
| 2018-10-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw duck stored over raw beef and pork in walk in3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over cooked chicken in reach in observed |
| 2018-10-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed employee sanitizing dishes in 50ppm quat. dispenser is dispensing sanitizer at 50ppm quat. cdi: all dishes are going through the dishwasher until sanitizer at |
| 2018-10-16 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed tomatoes cooling in prep top cooler at a rate of 0f/min. cdi: tomatoes placed on time today. pic stated they will cool |
| 2018-10-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings and sweet and sour soup holding below 135f. cdi: wings voluntarily discarded and soup rapidly reheated. |
| 2018-10-16 |
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 tomatoes done today were put into a container from tomatoes done on monday. the tomatoes were ou |
| 2018-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pad thai and pad seeu noodles at wok station with under no temperature or time control. cdi: noodles placed on tphc. form provided today via email along with inspection. observe |
| 2018-10-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed fried tofu cooling in prep top cooler. observed pad thai and pad seeu nood |
| 2018-10-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottle of clear liquid on rack at wok station unlabeled. |
| 2018-10-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets with sanitizer below 200ppm quat. see #14. observed two wet cloths stored outside of sanitizer. repeat violation |
| 2018-10-16 |
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 scoops for rice stored in a cup of water in kitchen. repeat violation |
| 2018-10-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor. |
| 2018-10-16 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on cooler drawer and reach in on line next to handsink. observed bar to be chipped along edge of counter. observed rusted ice maker deflector plate. repeat violation |
| 2018-10-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed cracked tile at dish area.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light |
| 2018-06-22 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed high temperature dish machine reaching a maximum temperature of 143f on thermoplate. cdi: maintenance contacted and fixed dish machine during |
| 2018-06-22 |
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 red sauce in walk-in cooler with date of 6/13. pic stated this was the make/freeze date. ehs did confirm that red sauce gets cooled |
| 2018-06-22 |
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 ehs observed that facility is using |
| 2018-06-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tomatoes that had been sliced and then placed directly into prep top unit |
| 2018-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth being stored above sanitizer line in bucket. ensure wet wiping cloths are submerged in sanitizer. |
| 2018-06-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed mix of raw chicken and shrimp being stored on speed rack above sauces in walk-in cooler. observed raw beef being stored over noodles in walk-in cooler. cdi: all items reorganized s |
| 2018-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed dishes being stacked while wet by dish machine. ehs demonstrated and advised pyramid stacking method. |
| 2018-06-22 |
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 employee wiping summer roll wraps with wet wiping cloth before |
| 2018-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed at the bottom of bar coolers. |
| 2018-06-22 |
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 room temperature water by summer roll station used for tongs. observed r |
| 2018-03-28 |
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 repeat observed line cook wash hands on two different occasions by scrubbing less than 15 second a |
| 2018-03-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several containers in walk-in cooler from a different day, already cooled without lids. ensure when food items are finished cooling (45f or below), t |
| 2018-03-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine sanitizer measure right around 50ppm chlorine. cdi: ehs advised pic to have company increase concentration of sanitizer because it was right o |
| 2018-03-28 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p repeat observed procedures onsite for par-cooked chicken and shrimp. observed logs that had not been filled out since 3/3/18 |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes in prep top and expo ice bath, cooked pepper sauce by grill, house sauce, and summer rolls holding above 45f. pic stated that all items are discarded after lunch |
| 2018-03-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat observed wonton soup (chicken broth made with chicken bones) and peanut sauce holding below 135f on stove top. section of stove was not on. cdi: employee lit flame and reheated s |
| 2018-03-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed yellow squeeze bottle of dish soap being stored by dish machine without a label. cdi: pic discarded squeeze bottle. |
| 2018-03-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed containers being stacked while wet at dish machine. |
| 2018-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed gasket ripping off of prep cooler #1. |
| 2018-03-28 |
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 build-up on ceiling in kitchen. observed cl |
| 2017-12-29 |
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 dishwasher wash hands for less than 15 seconds and then recontaminate hands by not using |
| 2017-12-29 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed chef touch celery in prep top cooler with bare hands. cdi: ehs explained to chef that food is not to be co |
| 2017-12-29 |
8 |
6-301.14 post a hand wash sign at each handsink. observed missing hand washing sign from bar hand sink. cdi: hand washing sign was provided. |
| 2017-12-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine running with 0 ppm chlorine. sanitizer and detergent was empty. cdi: sanitizer was replaced and primed to be running with 100 ppm chlorine bef |
| 2017-12-29 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed procedures onsite for par-cooked chicken and shrimp. observed that logs were being filled out but some days were mi |
| 2017-12-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed house sauce being held at room temperature by cook line. cdi: sauce was voluntarily discarded. ehs suggested using time as a public health control to keep product safe. ehs exp |
| 2017-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed wet wiping cloths being stored outside of sanitizer around kitchen. |
| 2017-12-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spices and squeeze bottles without labeling throughout kitchen. |
| 2017-12-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. repeat observed employees preparing food with watches on. |
| 2017-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes being wet stacked by dish machine. |
| 2017-12-29 |
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. repeat observed stairs to lower pantry with rust. |
| 2017-12-29 |
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 chicken and egg roll mix cooling with plastic wrapped around it. observed |
| 2017-09-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed two small containers of shredded lettuce at 53 f dated 9/13/17 and a large container of coconut soup at 51 f dated 9/13/17. most likely, this cold holding issue is due to coo |
| 2017-09-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a raw chicken product stored above produce. cdi product moved to a different location. |
| 2017-09-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris and sticker residue on some dishware and equipment. 4-702.11 before use after cleaning - p, 4-703.11 hot water and chemical-methods - p o |
| 2017-09-14 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf. at 9:40 am, a person in charge was not designated. staff advised they started working at 8:30 am. a designated person in charge shall be present during all hours of operation. cdi, per |
| 2017-09-14 |
16 |
3-401.14 -p. non-continous cooking procedures are not complete. the procedures provided only address chicken and shrimp is being partially cooked as well. containers of partial cooked chicken are labeled as cooked chicken. also, current procedure on |
| 2017-09-14 |
19 |
per nc dhhs and fda. the sauces that are being made in house and placed in jugs for storage without temperature control need to be tested to determine if they are a tcs food. this can be done with health department assistance with a ph meter or a privat |
| 2017-09-14 |
33 |
3-501.13 use approved thawing methods. observed duck thawing in the kitchen sink in 113 f hot water. cdi, product was at 41 f and was moved to the walkin cooler for storage. use cold running water to thaw products. also, do not thaw products at the di |
| 2017-09-14 |
49 |
5-202.11 (b) a plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. observed faucet handles at the bar and main cooking line damaged. replace the faucet handles. |
| 2017-09-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed lower dining room quat bucket with a wiping cloth stored in a 50 ppm quat solution. dining area was not in use at this time. cdi sanitizer replaced. |
| 2017-09-14 |
45 |
4-202.11 food 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 two damaged cutting boards with deep melted spots. cdi. equipment discarded. |
| 2017-09-14 |
46 |
4-204.120 equipment compartments, drainage - c observed condensation collecting inside the bar refrigerator and beer draining into a metal container. repair the refrigerator so that it is sloped to drain to an outlet. |
| 2017-09-14 |
52 |
5-501.113 covering receptacles - c. observed no covered trash can in the lower area restroom. provide a trash can with a lid in this restroom. |
| 2017-09-14 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed the stairs to the pantry area starting to rust again. keep the stairs in goo |
| 2017-09-14 |
38 |
2-402.11 effectiveness-hair restraints - c2-303.11 prohibition-jewelry - cobserved three servers enter the kitchen and scoop rice. servers were not wearing a hair restraints and two were wearing a bracelet. |
| 2017-04-21 |
8 |
6-301.11 handwashing cleanser, availability - pf. observed the soap dispenser not working in the upstairs mens restroom. corrected during inspection, dispenser made functional. |
| 2017-04-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed containers of spices stored uncovered across from the drink station. observed ice bins left open at drink stations. observed a container of fish l |
| 2017-04-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal containers and a whisk stored on the clean equipment shelf with sticker residue and food residue. corrected during the inspection. it |
| 2017-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed blanched broccoli and sliced tomatoes in the grill area at 55 and 54 f. both items had been prepared within the last 2 hours. allowed to use and discard after 4 hours for thi |
| 2017-04-21 |
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 half and half with the date label damaged. cdi, product re-labeled. |
| 2017-04-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a sanitizer container with damaged label. cdi, bucket removed from service. |
| 2017-04-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils stored together wet above the 3 compartment sink. observed the blender stored closed and with moisture inside the blender. |
| 2017-04-21 |
45 |
4-501.11 maintain equipment in good repair. observed two rice cooker lids damaged. keep all equipment in good repair. best practice is to take damaged equipment out of service until repaired. |
| 2017-04-21 |
53 |
observed a damaged floor tile in the dishwashing area and a missing vent cover at the mop sink. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-04-21 |
54 |
6-305.11 designation-dressing areas and lockers - c observed a personal hat stored with single service items in the lower dining area's bar area. |
| 2017-04-21 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water whichquickly moves food particles to the drain. observed rice scoops stored on top of the rice cookers. observed the top of the ri |
| 2017-03-28 |
37 |
3-305.12 food storage, prohibited areas - c observed the drain line for the beer tap hanging above washed fruits in the bar area refrigerator. cdi, pipe moved to prevent contamination. |
| 2017-03-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a personal drink stored above utensils at the beverage station. cdi. beverage moved to an approved location. |
| 2017-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one wire basket with residue. observed some pots and pans with stickers left on the items after cleaning and sanitizing. |
| 2017-03-28 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed marinated chicken cooling for 1.5 hours in the freezer with no decrease in temperature. product at 53 f during coolin |
| 2017-03-28 |
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 prepped raw protein products being cooled in plastic bags. see item #18 |
| 2017-03-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedone pan of flour not labeled in the prep area. observed a squeeze bottle with a yellow liquid not labeled in the bar refri |
| 2017-03-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, andutensils. observed on |
| 2017-03-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed rice noodles stored in a prep sink with raw chicken stored above the noodles at the same prep sink. use prep sink for either raw protein prep or vegetable prep, b |
| 2017-03-28 |
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 rice scoops stored on top of the rice cookers. observed the top of the |
| 2017-03-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed the metals stairs rusting. 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c observedminor corr |
| 2017-03-28 |
52 |
5-501.115 maintaining refuse areas and enclosures - c. the common dumpster area is collecting a lot of debris. clean the entire area. |
| 2017-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the green walk-in cooler shelving collecting dust. |
| 2017-03-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed wet cloths in quat sanitizer at 100 ppm. cdi. new sanitizer providedobserved a bucket of sanitizer s |
| 2017-03-28 |
42 |
observed cleaned glassware stored next to paper towels at the bar hand washing sink. use the paper towel dispenser at the sink so that water you staff hands does not drip onto cleaned glassware.4-903.11 store cleaned equipment, utensils, linens and packa |
| 2017-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed the inside of the food processor with a damaged plastic surface. observed a damaged plastic flour bin, wire basket, plastic container in the lower level refrigerator, damaged gasket at the freezer in |
| 2017-03-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sterno stored on the counter in frontof the grill. store sterno on a shelf below all food and food service equipment. product moved to a new location. observed fish oil supplement pills st |
| 2017-03-06 |
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 multiple staff wash their hands, turn off the knobs with bare hands, and then dry their |
| 2017-03-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed cooked mussels stored with raw fish. observed raw shrimp wraps stored above ready to eat foods. keep all raw protein products stored below ready to eat food produ |
| 2017-03-06 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed the bar dishwashing machine functioning at 0 ppm chlorine. cdi. corrected during the inspection4-602.12 (b) the caviti |
| 2017-03-06 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed prepared cabbage at 54 f at 11:30 am in a covered deep bowl. cabbage moved to another metal pan by staff. observed |
| 2017-03-06 |
19 |
observed wonton soup, coconut soup, and other liquid items on the grill at 125 f. observed warm noodles sitting out on the prep table at 125 f. cdi, soup and sauce products reheated to above 165 f. noodles rapidly cooled on ice. 3-501.16(a)(1) maintai |
| 2017-03-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed basil wraps in a prep refrigerator at 67 f. cdi, product placed in walk-in refrigerator for rapid cooling. observed rehydrated rice noodles at 68 f in the grill area. nood |
| 2017-03-06 |
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 some tcs items in the make unit missing date marking stickers. observed a tcs food product in the walk-in refrigerator marked wit |
| 2017-03-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed prepared cabbage at 67 f in the walk in cooler in a deep bowl covered wi |
| 2017-03-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spices at grill area not labeled. observed flour and sauce in tea jugs not labeled in the prep area. |
| 2017-03-06 |
33 |
observed a frozen stock sauce being thawed on top of the prep sink. thaw products in a walk-in refrigerator or under running water in the prep sink. 3-501.13 use approved thawing methods. |
| 2017-03-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of noodles stored on the floor in the walk-in cooler. observed a bag of rice stored on the floor. both items moved and p |
| 2017-03-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed |
| 2017-03-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes that were stored in front of the grill and were not stored in a sanitizing solution. |
| 2017-03-06 |
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 utensils stored in water that was not flushing away food particles. cd |
| 2017-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food service equipment stacked together wet. |
| 2017-03-06 |
45 |
4-501.11 maintain equipment in good repair. observed the prep table under the microwave rusting. observed a stone mixing bowl (used but covered in plastic when used), damaged. observed the inside of the food processor with damaged parts. |
| 2017-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the shelving in the walk-in refrigerator collecting residue. |
| 2017-03-06 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in the restroom at the lower dining room. |
| 2017-03-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed the metals stairs rusting. 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c observed minor c |
| 2016-12-30 |
18 |
cabbage mix did not reach 70 f within 2 hours. cdi. product discarded. 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 |
| 2016-12-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed the dish machine at the bar sanitizing dishes at 10 ppm chlorine. cdi. machine was primed and was functioning at 50 ppm chlorine by the end of the inspectio |
| 2016-12-30 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed an employee handle a pan of raw chicken and then remove her gloves and then proceed to put on new gloves without washing her hands. cdi. instructed staff person to wash their hand |
| 2016-12-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spices, flour, sugar, and liquid products in bottles not labeled. all products labeled during the inspection. |
| 2016-12-30 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf interview two employees had they had some knowledge of employee health. cdi educated staff on illnesses, symptoms and repor |
| 2016-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed half and half at 47 f. observed basil wraps, with heated rice wraps at 68f. observed bean sprouts at 53 f. cdi. half and half was discarded due to lack of date marking. basil |
| 2016-12-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an open personal drink stored next to the cutting boards and a personal drink stored on top of a microwave. cdi items discarded. |
| 2016-12-30 |
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 half and half and milk not date marked. cdi staff discarded both products. |
| 2016-12-30 |
45 |
4-202.11 food 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 knives with damaged surfaces. observed other cooking utensils damaged. cdi eq |
| 2016-12-30 |
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 cabbage mix in a bowl covered in plastic wrap. |
| 2016-12-30 |
37 |
3-304.13 linens and napkins, use limitations - c. observed an apron touching produce in the walk-in refrigerator. apron being used to cover the linen. linens and napkins may not be used in contact with food unless they are used to line a container for |
| 2016-12-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans in the dish washing area. |
| 2016-12-30 |
47 |
observed some shelving in the walking cooler and dish washing area collecting residue.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-12-30 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c observed minor corrosion and damage on handwashing sink faucet handles. replace the handles if damaged. |
| 2016-12-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sterno stored above rice on a shelf and on the counter in front of the grill. store sterno on a shelf below all food and food service equipment. all products moved to a new location. |
| 2016-09-08 |
45 |
4-501.11 maintain equipment in good repair. observed cold drawer and flip top cooler incapable of maintaining temperatures at 45f or below. verification required. |
| 2016-09-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. |
| 2016-09-08 |
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 squeeze bottles of oils and sauces and bulk bins of condiments not labeled as required.(repeat) |
| 2016-09-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes in flip top cooler #2 at 49f. observed raw chicken and beef in cold drawer since yesterday at 55f and ground chicken and beef cooked today at 53f in the cold drawer. |
| 2016-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticky label residue on clean pans on the drying rack. cdi-labels removed and pans washed. |
| 2016-04-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee change tasks without washing hands before donning a new pair of gloves. cdi-had employee wash hands thoroughly. |
| 2016-04-22 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed the bartender cutting limes for drinks and contacting the fruit with bare hand contact. cdi - instructio |
| 2016-04-22 |
14 |
.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer solution at warewash machine behind bar measuring at 0 ppm. found that there was no concentration of sanitizer in the container itself. cdi-replac |
| 2016-04-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed soup hot holding on the griddle below 135f.cdi-had employee turn the heat up on the unit for reheating the soup to 165f. |
| 2016-04-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler across from grill station not cold holding food product at 45f or below. the lettuce was at 55f, the steamed broccoli at 49f, the steamed broccoli in the reach in co |
| 2016-04-22 |
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 ceiling of reach in cooler downstairs. observed residue build up on racks in the dry storage room. clean as often as necessary to pre |
| 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 several containers of sauces in deep containers 65f in the walk in refri |
| 2016-04-22 |
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 multiple containers of food products that were not properly labeled indicating the product. have all containers labeling |
| 2016-04-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths on counters throughout the kitchen. needs to be stored in sanitizer containers with the correct concentration. |
| 2016-04-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed container of sterno fuel stored on top of counter in front of stove. cdi-the sterno fuel was moved to the floor underneath the handwash sink. ensure that toxic chemicals are stored away |
| 2015-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken and raw shrimp above 45f in flip-top cooler. observed sliced shrimp in prep cooler above 45f. cdi-chicken and shrimp were removed and placed in cooler to rapidly coo |
| 2015-11-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers and sticker residue on cleaned dishes placed on drying racks. dishes were stacked so that sticker residue was contacting food contact surface |
| 2015-11-17 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at handsinks behind upstairs and downstairs bar. cdi-ehs provided pic with 2 handwash signs to place at sinks. |
| 2015-11-17 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed containers of par cooked chicken in flip-top cooler and prep cooler not labeled as par coo |
| 2015-11-17 |
45 |
4-202.11 food 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 warped and cracked plastic containers on drying rack. observed chips on blade of |
| 2015-11-17 |
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 container of fish oil on dry storage rack not labeled to indiate contents. observed several clear squirt bottles not labe |
| 2015-07-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no quat sanitizer available for 3 compartment sink. verification required by 7/20/15. |
| 2015-07-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no disposable towels left at downstairs handwashing sink. cdi, operator provided towels during inspection. |
| 2015-07-10 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p - observed par cooked chicken not properly labeled after initial heat treatment as was stated in approved written procedures |
| 2015-07-10 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed food employees holding cu |
| 2015-07-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed basil wraps in covered containers and several containers of cooked shrim |
| 2015-07-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed raw chicken stored over raw shrimp and raw beef and chicken stored over ready to eat foods in flip top prep refrigerator. observed raw chicken removed from commercial packaging s |
| 2015-07-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths stored on counter and prep tables during inspection. |
| 2015-07-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans being wet stacked at warewashing area. repeat. |
| 2015-07-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed a damaged lid on white storage container for rice near office. replace. |
| 2015-07-10 |
33 |
3-501.13 use approved thawing methods. observed duck thawing at ambient room temperature near grill on cookline. observed shrimp thawing in prep cool under running water at 83 degrees f. cdi by instruction. |
| 2015-02-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observerd cut tomatoe cold held above 45 degrees f along cooklin |
| 2015-02-09 |
6 |
2-301.14 when to wash - pwash hands before handling clean equipment. observed dish washer handle clean equipment after handling soiled equipment without washing their hands. cdi by instruction. |
| 2015-02-09 |
7 |
3-301.11 preventing contamination from hands - p,pfgeneral comment: no bare hand contact with ready to eat foods. observed operator touch broccoli with their bare hands in walk-in cooler. cdi, operator voluntarily discarded broccoli. |
| 2015-02-09 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfhandwashing sinks shall be easily accessible for employee use. observed container of soiled utensils stored in handwashing sink near dish machine. |
| 2015-02-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw shrimp stored with containers of cooked shrimp in a cooler located in walk-in cooler. observed par |
| 2015-02-09 |
14 |
_4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed sanitizer vat of 3 compartment sink below proper concentration. cdi, operator |
| 2015-02-09 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory on menu if raw animal foods are offered undercooked or raw. observed current consumer advisory consistin |
| 2015-02-09 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed several metal containers behing wet stacked on clean drainboard of 3 compartment sink and on rack above 3 compartment sink.4-803.11 storage of soil |
| 2015-02-09 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool foods. observed cooked shrimp cooling in covered containers in walk in cooler. observed duck that operator stated was going to be placed in walk in unit to cool but in a large bulk amounts. observed |
| 2015-02-09 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from an accumulation of soil. observed soil accumulating over dish machine in kitchen. |
| 2015-02-09 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed damage to wooden shelf on prep area over rice cookers. repair. |
| 2015-02-09 |
26 |
7-204.11 sanitizers, criteria-chemicals - psanitizer shall be provided at proper concentration. observed chemical dish machine providing chlorine sanitizer above 100ppm as measured by test strips. cdi, operator cleaning glassware at main kitchen dish mach |
| 2015-02-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed rusty shelving in walk in cooler. observed split gaskets on low reach in refrigerator along cookline. observed damage to lid of rice cooker.4-101.11 characteri |
| 2014-09-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on a microwave and on dish machine in kitchen. cdi, operators relocated drinks for proper storage. |
| 2014-09-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed current consumer advisory consisting of a reminder but not disclosure statement for steak items identifie |
| 2014-09-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw chicken and raw shrimp stored over noodles and other ready-to-eat foods in flip top prep cooler 2. |
| 2014-09-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p provide sanitizer at proper concentration. observed a bucket and spray bottle of quat sanitizer below proper concentration. chemic |
| 2014-09-22 |
16 |
3-401.14raw animal foods using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. observed partially cooking their chicken, cooling it, and then fu |
| 2014-09-22 |
31 |
3-501.15 cooling methods - pfuse proper methods and equipment to cool foods. observed a container of rice cooling in prep cooler and tightly covered. observed noodles cooling in wrapped packaging and cooling in prep cooler. observed shrimp that was recent |
| 2014-09-22 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.general comment: observed clean linen stored inside a reach in refrigerator. observed clean cutting board slip-resistant mats stor |
| 2014-09-22 |
45 |
general comment: 4-501.11 maintain equipment in good repair.observed plastic container lid with a crack in it. replace4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 1 of 8 cutting boards in |
| 2014-09-22 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed black residue accumulating on edges of prep sinks. observed water accumulating on bottom of beverage cooler behind bar near dish machine. |
| 2014-09-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a container of pinneapple stored on ground in office. cdi, operator relocated foods for proper storage. |
| 2014-03-26 |
1 |
2-102.12 certified food protection manager - cat least one person in a managerial capcity shall be on site at all times and be an ansi accredited certified food protection manager. observed nobody on site at time of inspection with certification. cdi by i |
| 2014-03-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw chicken stored over sauce bread and raw beef in walk in freezer. observed raw shell egg stored ove |
| 2014-03-26 |
16 |
3-401.14raw animal foods using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. observed partially cooking their chicken, cooling it, and then fu |
| 2014-03-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazarouds food that is ready-to-eat and held in establishment over 24 hours. observed cooked duck in walk- |
| 2014-03-26 |
24 |
3-801.11 (a), (b), (c), (e) and (g) pasteurized foods, prohibited re-service, and prohibited food - pgeneral comment: provide proper consumer advisory for any animal food that is offered undercooked. observed current consumer advisory on menu consisting o |
| 2014-03-26 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed a large bowl of peanuts cooling on prep table and operator stated that they leave it on table to cool. observed large covered pot of chicken stock cooling in walk-in cooler. cdi, opera |
| 2014-03-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed chemical dish machine not supplying proper concentration of sanitizer. cdi, ope |
| 2014-03-26 |
39 |
3-304.14 wiping cloths, use limitation - cstore wet wiping cloths in sanitizer in between uses. observed several wet wiping cloths stored on prep tables along cookline and in kitchen. |
| 2014-03-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean equipment shall be stored in a clean, dry area. observed several clean utensils stored in soiled bucket below dish machine. observed clean 2 |
| 2014-03-26 |
45 |
4-101.11 characteristics-materials for construction and repair - pgeneral comment: materials used in construction of food contact surfaces shall not allow migration of deleterious substances or impart colors or taste to food and be safe and durrable. obse |
| 2014-03-26 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be free from accumulation of debris. observfed shelving in kitchen accumulating debris and tape residue sticking to dish machine door in kitchen. |
| 2014-03-26 |
37 |
3-305.11 food storage-preventing contamination from the premises - cgeneral comment: store food 6 inches off of the ground. observed 2 containers of frying oil stored on ground near office. |
| 2013-03-25 |
18 |
observed soups in walkin cooler that were above 45 degrees for greater that 18 hours. items were discared. see parameters:a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57şc (135şf) |
| 2013-03-25 |
20 |
observed soups in walkin cooler that were above 45 degrees for greater than 24 hours. items were discarded. cdi |
| 2013-03-25 |
31 |
items in walkin cooler were greater than 45 degrees and exceeded the six hour limit. ensure to use one or more of the following methods when cooling foods. methods: a) cooling shall be accomplished in accordance with the time and temperature criteria spec |
| 2013-03-25 |
21 |
general comment: all items that are ready to eat and/or that have been cooker or prepared must be date marked. if able to hold at 41 degrees or below items may be held for 7 days; if between 42-45 degrees items may be held no longer than 4 days. |
| 2013-03-25 |
37 |
general comment: a few items noted in walkin freezer that were sitting on the floor in plastic container. ensure that all items are a minimum of 6 inches off floor at all times |
| 2013-03-25 |
33 |
observed duck thawing in warm water. also do not thaw foods in the dish sink area. when thawing in sink water must be running at all times during the thawing process. other methods as follows: except as specified in ? (d) of this section; potentially haza |
| 2012-12-20 |
6 |
(a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ? 2-403.11(b); p(d) except as spe |
| 2012-12-20 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf observed no test strips available for quaternary ammonia. |
| 2012-12-20 |
36 |
(a) except as specified in ?? (b); (c); and (e) and under ? (d) of this section; outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along floors; walls; and ce |
| 2012-12-20 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed chemical bottle not labled. chemical s |
| 2012-12-20 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2012-12-20 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |