| Violation Date |
Code |
Description |
| 2018-10-24 |
51 |
6-202.14 a toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. repeat violation. observed the bathroom door not a self closing door. |
| 2018-10-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-24 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at the reach in unit. advised to replace gasket. 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. mat |
| 2018-10-24 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed cardboard egg carton being used to store items on. cdi - educated to n ot re-use egg cartons. discarded egg cartons. |
| 2018-10-24 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ladle used for food |
| 2018-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in temperatue danger zone on counter top. observed many containers of items in the walkin cooler in temperature danger zone. refer to temperature chart. product has been l |
| 2018-10-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer solution in 3 compartment sink at 0 ppm. advised to use test strips when creating solution. 4-703.11 after being cleaned, equipment food-contact surfaces and utensils |
| 2018-10-24 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed one pair of tongs in the flip top to dispense raw chicken, raw beef, and shrimp. cdi - provided more tongs to the flip top to prevent cross contaminatio |
| 2018-10-24 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during the |
| 2018-06-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee bottle and can drinks stored on prep table next to rice warmer. cdi- drinks removed. |
| 2018-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes and food tubs stored as clean with food particles left on them. due to repeat priority violation, will follow up that dishes are be |
| 2018-06-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no employees wearing hats or hair nets. |
| 2018-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed a couple rusted racks in walk in cooler needing replacing or re-coatingsoon. observed main prep table across from prep sink with rusted shelf needing replacing or surfacing soon. observed rustedrolling |
| 2018-06-15 |
51 |
6-501.19 closing toilet room doors - c restroom doors need self closing devices.5-203.12 toilets and urinals - c women's commode is cracked and commode seat is in poor condition.6-501.18 maintain handwashing sinks, toilets and urinals clean. women's commo |
| 2018-06-15 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. some areas of floors in corners and behind/ under equipment |
| 2018-03-13 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. wall at 3 comp sink needs cleaning.some areas of floors in |
| 2018-03-13 |
51 |
6-501.19 closing toilet room doors - c restroom doors need self closing devices.5-203.12 toilets and urinals - c women's commode is cracked and commode seat is in poor condition.6-501.18 maintain handwashing sinks, toilets and urinals clean. women's commo |
| 2018-03-13 |
45 |
4-501.11 maintain equipment in good repair. observed a couple rusted racks in walk in cooler needing replacing or re-coatingsoon. observed main prep table across from prep sink with rusted shelf needing replacing or surfacing soon. observed rustedrolling |
| 2018-03-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pots, pans, andutensils stored as clean with food residue and greasy residue on them. (repeat) cdi- dishes re-washed. |
| 2018-03-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table. cdi- drink removed. |
| 2017-11-17 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at women's restroom handsink. cdi- soap provided. |
| 2017-11-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pots, pans, and plastic tubs stored as clean with food residue and greasy residue on them. cdi- pic re-washed all dirty dishes during inspecti |
| 2017-11-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 5 gallon bucket of chicken and 5 gallon bucket of pork stored on floor of walk in freezer. (repeat) cdi- food stored off the floo |
| 2017-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed a couple rusted racks in walk in cooler needing replacing or re-coatingsoon. observed main prep table across from prep sink with rusted shelf needing replacing or surfacing soon. observed rusted rolling |
| 2017-11-17 |
51 |
6-501.19 closing toilet room doors - c restroom doors need self closing devices.5-203.12 toilets and urinals - c women's commode is cracked and commode seat is in poor condition.6-501.18 maintain handwashing sinks, toilets and urinals clean. women's commo |
| 2017-11-17 |
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. stainless steel wall across from 3 comp sink needs cleani |
| 2017-11-09 |
6 |
2-301.15 where to wash - pf observed employee washing hands in the 3 compartment after handling raw chicken using dish so65ap. cdi- employee corrected, washed hands at designated handsink. |
| 2017-11-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at kitchen handsink by back door. cdi- towels provided. |
| 2017-11-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed employee wash a tub that had raw chicken in it at 3 comp sink. did not sanitize the food tub and stored the tub with raw chicken debris on the outside |
| 2017-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed of tub sesame chicken in front counter fridge at 63 degrees, pic said they had been left out during service for approx. an hour before being put back in fridge. minimize time fo |
| 2017-11-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed various foods, egg rolls, noodles, oil and garlic mix etc. that are prepped and stored more than 24 hrs in walk in cooler that were |
| 2017-11-09 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed strainers ofcooked chicken stored on previously used egg crate which is a source of potential contamination. cdi- chicken cooked above 165at wo |
| 2017-11-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open buckets of cooked pork stored on floor of walk in freezer. cdi- food buckets stored on drink crates 6 off the floor. |
| 2017-11-09 |
45 |
4-501.11 maintain equipment in good repair. observed a couple rusted racks in walk in cooler needing replacing or re-coatingsoon. observed main prep table across from prep sink with rusted shelf needing replacing or surfacing soon.4-501.12 resurface or re |
| 2017-11-09 |
51 |
6-501.19 closing toilet room doors - c restroom doors need self closing devices.5-203.12 toilets and urinals - c women's commode is cracked and commode seat is in poor condition.6-501.18 maintain handwashing sinks, toilets and urinals clean. women's commo |
| 2017-11-09 |
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. stainless steel wall across from prep sink needs some cle |
| 2017-11-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of glass cleaner not labeled. cdi- bottle labeled. |
| 2017-09-06 |
51 |
6-501.19 closing toilet room doors - c restroom doors need self closing devices.5-203.12 toilets and urinals - c women's commode is cracked and commode seat is in poor condition.6-501.18 maintain handwashing sinks, toilets and urinals clean. women's commo |
| 2017-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed a couple rusted racks in walk in cooler needing replacing or re-coating soon.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed circular cut |
| 2017-09-06 |
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 fried sweet and sour chicken cooling in very deep amount in large collande |
| 2017-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg rolls at 70 degrees that were placed in fridge when i entered kitchen. pic said they are left out at room temp until ordered. need to cold hold or use tphc for tcs foods. cd |
| 2017-09-06 |
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 large collander of fried sweet and sour chicken in walk in cooler at 90 degrees 1 hr and 45 min since cooling began. cdi- fo |
| 2017-09-06 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed strainers of cooked chicken stored on previously used egg crate which is a source of potential contamination. cdi- chicken cooked above 165 at |
| 2017-09-06 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no soap at customer restroom handsink. cdi- soap provided. |
| 2017-06-07 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed strainers of cooked chicken and raw onions stored on previously used egg crates which are a source of potential contamination. cdi- items cooke |
| 2017-06-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed pan of raw shrimp stored on top of open trash can, pontential for contamination. cdi- shrimp washed in sink, pan washed in dish area. |
| 2017-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods being removed from walk in left out approx. 30 minutes awaiting reheating including egg rolls at 60 degrees, and gen. tso chicken at 56 degrees. cdi- foods moved to prep c |
| 2017-06-07 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. workers informed of a rain leak behind fryer hood vents that need repair. 6-201.11 floor |
| 2017-06-07 |
51 |
6-501.19 closing toilet room doors - c restroom doors need self closing devices.5-203.12 toilets and urinals - c women's commode is cracked and commode seat is in poor condition.6-501.18 maintain handwashing sinks, toilets and urinals clean. women's commo |
| 2017-05-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap in either customer restrooms. cdi- soap provided. |
| 2017-05-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes stored as clean with a greasy residue on outsides and several containers with food residue on them (repeat). cdi- dishes placed in |
| 2017-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods overstacked in make table above chill line not able to stay cold including: chopped pork at 58, noodles at 47, bok choi at 58, and cabbage at 53. cdi- items had been in ma |
| 2017-05-23 |
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 tub of fried chicken cooling with tight plastic wrap. cdi- chicken properl |
| 2017-05-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several open 5 gallon buckets of various types of foods stored on floor of walk in freezer. cdi- workers moved buckets off of flo |
| 2017-05-23 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed egg rolls stored in peeling metal rack basket, some egg rolls directly touching the peeling enamel from basket. (repeat) egg rolls touching bas |
| 2017-05-23 |
45 |
4-502.11(a) maintain utensils in good repair. 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 a number of food t |
| 2017-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of many and various food contianers and food tubs with mold and or food build up on the outsides. observed mold growth on sauce container l |
| 2017-05-23 |
51 |
6-501.19 closing toilet room doors - c restroom doors need self closing devices.5-203.12 toilets and urinals - c women's commode is cracked and commode seat is in poor condition.6-501.18 maintain handwashing sinks, toilets and urinals clean. women's commo |
| 2017-05-23 |
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. workers informed of a rain leak behind fryer hood vents that need repair. observed ceil |
| 2017-05-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no food workers wearing hats or hair restraints. |
| 2017-03-10 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed cooked egg rolls stored in raw chicken storage box after they were just cooked, potentially contaminating cooked egg rolls. cdi- egg rolls re-c |
| 2017-03-10 |
51 |
6-501.19 closing toilet room doors - c restroom doors need self closing devices.5-203.12 toilets and urinals - c women's commode is cracked. |
| 2017-03-10 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p need to have a back flow prevention device installed on outside canwash hose bib. |
| 2017-03-10 |
45 |
4-502.11(a) maintain utensils in good repair. 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 wire rack baskets |
| 2017-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans tight stacked while still wet. |
| 2017-03-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several buckets of various sauces stored on floor of walk in freezer. cdi- food stored off the floor. |
| 2017-03-10 |
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 large amounts of sweet and sour chicken and egg rolls actively cooling at |
| 2017-03-10 |
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 ribs date marked for 4 days ago that were frozen and then thawed 1day ago but did not have a date of thaw on them. cdi- ribs d |
| 2017-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes stored as clean with a greasy residue on outsides and several containers with food residue on them. cdi- dishes placed in 3 comp si |
| 2016-10-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored above cooked beef in walk-in cooler. cdi all raw meats properly stored. |
| 2016-10-26 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved containers of fried chicken and egg rolls stored on prep table pulled from cold holding measuring 74-78f to use during service. cdi items placed into walk-in cooler to pro |
| 2016-10-26 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous stacks of containers, utensils all stored clean with old food debris stuck to surfaces. cdi all dishes pulled and placed into dirty dish |
| 2016-10-26 |
47 |
no points deducted4-601.11 (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. (kitchen / cooking equipment) |
| 2016-07-28 |
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 ceiling tiles to be heavily stained. |
| 2016-07-28 |
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 plastic containers stored at 3-comp sink as clean that were severely cracked.4-2 |
| 2016-07-28 |
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 scoop handle in food product at grill. cdi: handle moved out of produc |
| 2016-07-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door to establishment to not protect facility adequately from pests. there is a large gap under the door leading to the outside. |
| 2016-07-28 |
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 shrimp cooling in flip top cold holding unit. cdi: shrimp moved to wic t |
| 2016-07-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of unknown clear liquid. pic stated that liquid was for cleaning tables. |
| 2016-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage stored on top of cooler at room temperature. cdi: product rapidly cooled in wic. |
| 2016-07-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 0ppm sanitizer in 3-comp sink. cdi: sanitizer made to proper concentration. |
| 2016-04-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. pans of raw chicken stored over cooked pork in walk in cooler. cdi- pic corrected storage. 3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensil |
| 2016-04-04 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. three bowls on shelving over 3 comp sink stored as clean |
| 2016-04-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. containers of chicken, egg rolls, and cabbage not under temperature control. see chart for temperatures. cdi- discussed using time as a method of control for food items. pic advised all |
| 2016-04-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. pic assisting at fryers, not wearing hair restraint. cdi- verbal correction, hair restraint required when assisting with co |
| 2016-04-04 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. 4-501.11 maintain equipment in good repair. 4-502.11(a) maintain utensils in good repair. large upright freezer not ansi approved, |
| 2016-04-04 |
52 |
.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door open on shared dumpster. maintain doors closed. |
| 2016-04-04 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. toilets in men's and women's restrooms soiled. cleaning is needed. |
| 2016-04-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels at only handsink in back kitchen prep area. cdi- pic xiaoling chen replaced. |
| 2016-04-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. closed employee beverages stored on express area counter. cdi- storage corrected. |
| 2016-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris on lower shelving, exteriors of equipment, large storage containers, and hard to reach areas under prep sinks and equipment. sticky residue |
| 2016-01-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed powdered yellow food coloring stored uncovered in rear stock area. cdi-pic covered. |
| 2016-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg rolls holding in true refrigeration unit above 45f. (see temperature chart) pic states egg rolls were taken out for an order. cdi-pic placed on ice for rapid cooling. |
| 2016-01-25 |
8 |
6-301.11 provide soap for hand washing at each handsink. -pf. observed no soap at hand washing sinks in male or female restrooms. cdi-pic stocked with soap.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observ |
| 2016-01-25 |
35 |
3-302.12 laebl all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. several in use oils and spices not labeled as required. cdi-verbal instruction |
| 2016-01-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior surface of flip top refrigeration unit in need of cleaning.observed reach-in refrigeration unit door tracks in need of cleaning. |
| 2016-01-25 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed white upright freezer being used in the facility that is not ansi certified.4-501.11 maintain equipment in good repair. |
| 2016-01-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. several wiping cloths observed lying around on countertops throughout facility. cdi-verbal instruction |
| 2015-09-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. chlorine sanitizer in 3 comp sink and in bucket at the front testing at 0ppm for chlorine. pic xiaoling chen corrected. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to |
| 2015-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. two large containers of egg rolls in walk in cooler not under temperature control. pic advised that they have action plan, but her writing in english is not good per pic statement. insp |
| 2015-09-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . squeeze bottle of soap not labeled. cdi- pic had labeled. 7-201.11 store toxic materials to avoid contamination. -p. small packets of unlabeld and unknown substance |
| 2015-09-21 |
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 . one container of cooked chicken and container of cooked broccoli (both at cook st |
| 2015-09-21 |
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. more than four large containers of egg rolls not labeled per rule. pic advised that they were all prepared on the same two dates, but could |
| 2015-09-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. 3-307.11 protect food from contamination sources not specifically noted by code.one bowl in prep cooler used to store food directly nested |
| 2015-09-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. upright freezer is not ansi/ nsf. 4-501.11 maintain equipment in good repair.shelving in storage area and coolers is rusted and pee |
| 2015-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue on walk in cooler shelving, dried food debris in door tracks of glass cooler and dry storage area. cleaning is needed. |
| 2015-09-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. two flies observed at back prep area (no active prep in area). pic advised that employee had just entered back door, and flies came in. cdi- pic was advsied to provide/ implement bette |
| 2015-08-20 |
38 |
2-402.11(a)food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn effectively to keep their hair from containing exposed food and equipment. pic plating to go foods and one employee at cook line prepa |
| 2015-08-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. metal mixing bowls stored as clean over the 3 comp. bowls had greasy residue on the interior and exterior. |
| 2015-08-20 |
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 . two containers of noodles in walk in cooler tightly covered found to at cooling temperature of 79f at 3:00p. per pic xiaoling, nood |
| 2015-08-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. cooked and container of cooked broccoli on prep tables not under temperature control. cdi- both moved to walk in cooler for rapid cooling. return by august 30, 2015 as pic is now bein |
| 2015-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. cut cabbage not under temperature control at prep table. cut cabbage at 74f. garlic in oil in prep cooler at 100f not under temperature control. identical to previous inspections. cdi- |
| 2015-08-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use oils, dry mixes, and seasoning at cook line not labeled per the rule requirement. cdi- verbal correction to label all. |
| 2015-08-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. two metal pans stacked wet at 3 comp sink utensil storage area. pans removed |
| 2015-08-20 |
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 . container of cooked shrimp tightly covered in the walk in cooler during the cooli |
| 2015-08-20 |
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. 4-501.11 maintain equipment in good repair. more than ten food containers damaged/ cracke |
| 2015-08-20 |
46 |
4-501.16 do not use a warewashing sink for handwashing. employee observed washing hands, arms, face, and placed head under running water of 3 comp sink. cdi- verbal correction, 3 comp sink may only be used for utensil washing. |
| 2015-08-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue, and dust on shelving throughout facility. area under steam table area previously used for soup kettles with dried food debris, dust, and stor |
| 2015-08-20 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. area at back storage area at multi use sink with unused equipment and items cluttered on shelving and floor. area is not easily accessible fo |
| 2015-08-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee closed beverage bottles and closed food containers stored co mingled with facility items and prep tables. cdi- storage corrected. |
| 2015-08-20 |
43 |
.4-904.11 display and handle single-use and single-service articles to prevent contamination. three stacks of single service containers not properly stored/ inverted at prep area. cdi- storage corrected. |
| 2015-04-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings 120f and sesame chicken 115f on prep table upon arrival. items reheated to above 165f. rice 91f in the steamer was discarded. egg rolls 91f were cooling and p |
| 2015-04-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage 79f on prep table. cabbage put in the walk-in to cool. cut leafy greens must be kept cold. |
| 2015-04-10 |
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 no date marking system in place, 10 day verification required. date marking handout provided. |
| 2015-04-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of unlabeled cleaner. labeled during inspection. |
| 2015-04-10 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed old cardboard msg containers in use for tables or seats. these containers have rusted metal rings around the top and bottom and are not cleanable. please remove from facility |
| 2015-04-10 |
45 |
4-501.11 maintain equipment in good repair. rusted and corroding shelving throughout facility. baskets used to store rolls have peeling paint. replace all damaged shelving and containers.4-205.10 ensure equipment other than toasters, mixers, microwaves, |
| 2015-04-10 |
51 |
6-501.19 closing toilet room doors - c no self closers present on either restroom door |
| 2015-04-10 |
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 debris on the floors under equipment and severa |
| 2015-04-10 |
54 |
6-303.11 intensity-lighting - c observed lights out in above fixtures and lighting not adequate. repair lights and add more lighting if necessary. |
| 2015-04-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. heavy build up of ice in upright reach freezer at cook line. cleaning is needed on sides of equipment, shelving and outsides of containers. |
| 2014-12-01 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. long sheet pans being used to store cooked chicken lined with to-go menus. cdi- verbal correction; paper removed. operator xin gao was advised that only liners that are food |
| 2014-12-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p two pans of cooked chicken stored under raw chicken in walk in cooler. cdi- storage corrected. |
| 2014-12-01 |
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 . multiple food items being cooled at prep tables, tightly covered in glass cooler, |
| 2014-12-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels provided in women's and men's restrooms. cdi- operator was advised, papertowels replaced. |
| 2014-12-01 |
36 |
6-202.15 outer openings, protected - c. screened metal back door damaged/ gaps underneath. repair damaged door/ provide door sweep. |
| 2014-12-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee preparing foods with no hair restraint on. cdi- employee put on hat. |
| 2014-12-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. all in use sauces, seasonings, and dry mixes at cook line/ wok stations and large containers of stored dry mixes in the back prep |
| 2014-12-01 |
45 |
4-501.11 maintain equipment in good repair. 4-502.11(a) maintain utensils in good repair. rusted and corroding shelving throughout facility. baskets used to store rolls are peeling. replace all damaged shelving and containers. 4-205.10 ensure equipment ot |
| 2014-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. heavy build up of ice in upright reach freezer at cook line. cleaning is needed. |
| 2014-12-01 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. toilets in both men's and women's restroom soiled. men's and women's restroom in need of detail cleaning. improvement noted from previous inspection. |
| 2014-12-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. personal beverages and personal foods stored co-mingled with facility items in prep cooler and walk in cooler. cdi- storage corrected. general co |
| 2014-12-01 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 4-904.11 display and handle single-use and single-service articles to prevent contamination. metal single service containers at cook lin |
| 2014-08-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. raw chicken stored over raw pork in walk in cooler. cdi- storage order corrected. |
| 2014-08-29 |
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 multiple food items being cooled on prep table. cdi- corrected. |
| 2014-08-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. operator provided dial/ stem thermometer. thermometer not calibrated. also thin tip probe thermometer is required per the rule bas |
| 2014-08-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use dry seasonings, oils, and mixes at the cook line and large stored containers of white dry seasoning not labeled. cdi- verba |
| 2014-08-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 7-201.11 store toxic materials to avoid contamination. -p. container of unlabeled orange cleaner stored on upper shelving with condiments and to go items. glass clean |
| 2014-08-29 |
43 |
4-502.13 single-use and single-service articles may not be reused. some single service items at cook line not protected during storage. cdi- operator corrected. |
| 2014-08-29 |
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. plastic general use storage bins and containers being used in direct con |
| 2014-08-29 |
51 |
5-501.17 provide a covered waste bin in female restrooms. 6-501.18 maintain handwashing sinks, toilets and urinals clean. no covered trash bin in women's restroom. provide covered trash bin. toilets in both the men's and women's restrooms are heavily soil |
| 2014-08-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. large container of raw beef stored on the floor of the walk in freezer, frozen foods in the walk in freezer stored uncovered, mop handle s |
| 2014-06-04 |
45 |
general comment- .observed back dry storage shelving heavily soiled/ rusted. maintain clean and in good repair. |
| 2014-06-04 |
37 |
maintain storage of foods in food grade materials. observed dry products in direct contact with to-go grocery bags and one large bag of bread crumbs not sealed.3-307.11 miscellaneous sources of contamination |
| 2014-06-04 |
35 |
general comment- label working containers of dry products on cook line. observed unlabeled.3-602.11 food labels |
| 2014-06-04 |
31 |
maintain proper cooling methods. observed container of cooked chicken covered with plastic wrap in walk in cooler at 60f degrees. pic stated that employee had cooked chicken and placed into walk in cooler at approximately 6am this morning. chicken was unc |
| 2014-06-04 |
26 |
maintain proper storage of chemicals. observed spray bottle of window cleaner and another spray bottle unlabeled with orange liquid stored on front counter beside condiments, fortune cookies, and customer to-go and single service items.7-201.11 separation |
| 2014-06-04 |
20 |
maintain all cold foods stored below 45f degrees. observed egg rolls behind front counter in sliding door beverage cooler at 48-52f degrees. pic stated that they were placed into cooler previous night from the freezer. instructed pic to discard 4 rubermai |
| 2013-11-07 |
19 |
maintain proper hot holding temperatures of above 135f degrees. observed chicken wings cooked to proper temperatures but sat on fryer during whole inspection and last checked temperature of 126f degrees. facility has no not holding capabilities and cannot |
| 2013-11-07 |
13 |
maintain proper storage of raw meats with chicken stored on the bottom. observed raw squid and shrimp stored over top of sauces in walk in cooler. also observed raw chicken stored over top of shrimp in walk in cooler. pic rearranged during inspection. |
| 2013-11-07 |
14 |
maintain all food contact surfaces properly washed, rinsed, and sanitized. observed dirty pan with coloring agent stored with clean dishes on clean drainboard of sink. observed several utenils stored as clean with food debris and grease residue. pic remov |
| 2013-11-07 |
4 |
general comment- maintain employee foods separate from customer food items. observed raw squid in walk in cooler mixed with customer foods. also observed raw eggs and rice in water for employee lunch on prep counter top. pic removed these items. |
| 2013-11-07 |
20 |
maintain proper cold holding temperatures of below 45f degrees. observed egg rolls in front beverage sliding door cooler at 51-53f degrees. pic removed and placed into walk in cooler. |
| 2013-11-07 |
35 |
general comment- maintain all dry foods properly labeled. observed dry foods throughout not labeled including working containers. |
| 2013-11-07 |
26 |
maintain chemicals properly stored. observed bottle of soap stored with eggs on drainboard of sink and bottle of window cleaner stored above walk in cooler over top of preperation table. |
| 2013-11-07 |
39 |
general comment- observed wet wet wiping cloths throughout. maintain all wet rags in sanitizer, not on preperation surfaces. |
| 2013-11-07 |
53 |
general comment- maintain physical facilities clean and in good repair. observed cleaning needed on floors under equipment. also observed wll damage in dry storage areas. |
| 2013-11-07 |
21 |
general comment- maintain proper date marking of all ready to eat foods. observed foods throughout walk in cooler without dates. all foods must be date marked and held for no more than 7 days when temperatures are 41f degrees or below. with foods are held |
| 2013-02-08 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-02-08 |
8 |
(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf observed handwashing sink slow draining. |
| 2013-02-08 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed utensils and food containers stored as clean were not clean to sight and touch. |
| 2013-02-08 |
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 |
| 2013-02-08 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2013-02-08 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. observed shelving in walk-in heaviliy cor |
| 2013-02-08 |
53 |
physical facilities shall be maintained in good repair. walls in need of repair in back of kitchen. (a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors and walls under and behind equipment in need of cleaning |
| 2013-02-08 |
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 bottles with window cleaner labeled on |
| 2012-10-25 |
8 |
(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf observed handwashing sink draining slowly. sink fills up with water and takes time to drain completely. manager instructed to have maintenance done on si |
| 2012-10-25 |
51 |
plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them clean. restroom fixtures need cleaning. |
| 2012-10-25 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. observed rusting shelving in the walk-in |
| 2012-10-25 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-10-25 |
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 |
| 2012-10-25 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2012-10-25 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |