| Violation Date |
Code |
Description |
| 2018-12-19 |
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 on the walk in cooler shelves, the blue shelves by the soups and on the gaskets on the cook line. |
| 2018-12-19 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the left door of the 2 door reach in cooler. replace gasket.observed rusty shelves in the walk in cooler. replace/resurface shelves; do not spray paint. |
| 2018-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-12-19 |
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 a spoon stored in 55f water. |
| 2018-09-12 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed labels missing on the containers of salt, sugar and msg on the chef's cart. |
| 2018-09-12 |
18 |
repeat violation 3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - observed rice in the walk in cooler at 60f. pic stated the rice was cooling from last night. cdi - the rice was di |
| 2018-09-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw pork stored above cooked shrimp in the reach in cooler by the ice machine. cdi - items were rearranged correctly.3-302.11(a) separate unwashed produce from ready-to-eat foods |
| 2018-09-12 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed 3 employee drinks stored above the soups on the cook line. cdi - drinks were removed. |
| 2018-09-12 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - pic with serv safe was not present during the inspection; pic arrived after the inspection. |
| 2018-06-11 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food on the top shelf of the walk in cooler. keep employee food below and away from facility food. |
| 2018-06-11 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the right door of the prep unit on the cook line and both doors of the reach in cooler by the ice machine. replace gaskets. |
| 2018-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cabbage and bean sprouts above 45f on the cook line. cdi - ice was added to the bean sprouts to cool. an ice bag was placed on the cabbage and then placed in the freezer to ra |
| 2018-06-11 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - observed 3 containers of rice cooling from last night above 45f in the walk in cooler. rice did not cool down in time; cdi - rice w |
| 2018-06-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic's certification expired in 2016 and the employee with a valid certificate is off today. |
| 2018-02-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p pans of raw beef thawing above cooked shrimp in reach in cooler. cdi - cooler rearranged with correct storage order. |
| 2018-02-26 |
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. spoons for scooping rice held in water at 80f. cdi- spoons and container sent t |
| 2018-02-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf shrimp cooling while tightly wrapped in reach in cooler. cdi - wrapping vented to a |
| 2018-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build from handle and door of reach in cooler by cook line. improvement noted from last inspection. |
| 2017-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from reach in cooler shelves, inside low prep coolers, the spice station at the cook line, and all cooking equipment. |
| 2017-11-27 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean knives stored in plastic tubs with build up and food debris inside. cdi - knives and tubs sent to dish area for pr |
| 2017-11-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths stored on counters. cdi - all relocated to laundry bin. these can also be held in sanitizing solution. |
| 2017-11-27 |
37 |
3-304.13 - food shall not be held in contact with linens or napkins. cloths used to cover fried chicken and spring rolls in walk in cooler. cdi - all cloths removed. recommended using deli paper instead. |
| 2017-11-27 |
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 spring rolls in reach in cooler with no date mark; filling made on a previous day. cdi - spring rolls correctly back dated. |
| 2017-11-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut nappa cabbage held off of temperature control. cdi - nappa cabbage discarded. repeat violation. |
| 2017-11-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken stored above buckets of sauces in walk in cooler. cdi - cooler rearranged with correct storage order. improvement from last inspection. |
| 2017-09-12 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food proteciton manager certification. pic plans to retake test soon. |
| 2017-09-12 |
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 food employee handling nappa cabbage with bare hands during prep. cdi - contaminated cabbage discarded; employee was |
| 2017-09-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw pork stored above cooked shrimp in reach in cooler. cdi - cooler rearranged with raw pork below cooked shrimp. |
| 2017-09-12 |
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 large tub of rice cooling in walk in cooler. separate in to thinner portions for ra |
| 2017-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut nappa cabbage held off of temperature control. |
| 2017-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut napa cabbage and beans sprout off temperature control and holding above 45f. cdi - both placed in low prep cooler for rapid cool down. |
| 2017-06-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken stored over raw beef in walk in freezer. cdi - rearranged with correct storage order. major improvement from last inspection. |
| 2017-06-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. black build up inside the ice machine. cdi - cleaned during the inspection. |
| 2017-06-06 |
37 |
3-304.13 linens and napkins may not be used in direct contact with food. egg rolls covered with napkins in steam well. cdi - napkins removed and covered with metal lid. |
| 2017-06-06 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. visible gap at bottom of screen door. replace weather stripping to prevent entrance of pests. |
| 2017-06-06 |
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. scoop stored with handle contacting sugar in sugar bin. cdi - scoop reinserted wi |
| 2017-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying rack. separated to allow air drying. |
| 2017-06-06 |
45 |
4-501.11 maintain equipment in good repair. chipping paint and rust on shelves in walk in cooler. replace. |
| 2017-03-16 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. certified manager arrived at conclusion of inspection. |
| 2017-03-16 |
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 line cook grab ready to eat vegetables with bare hands to transfer to wok; bare hands contacting portions t |
| 2017-03-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf only kitchen handsink blocked by handtrucks upon entry; hot water was cold and took several minutes to warm up. cdi - handtrucks relocated. |
| 2017-03-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p pan of raw beef sotred above pan of cook shrimp in reach in cooler. cdi - placed raw beef below cooked items. |
| 2017-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few metal food pans with food residue stored as clean on drying rack. cdi - all were sednt to dish area for reprocessing. |
| 2017-03-16 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p sanitizer in spray bottle testing above 200ppm; strip bleaching out. cdi - solution strength cut in half 5 times; solution testing at 200ppm chlorine. |
| 2017-03-16 |
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 three pans of cooked pork in reach in cooler and one pans of cooked pork in walk in cooler dated from 9 t |
| 2017-03-16 |
37 |
3-304.13 - linens and napkin may not be used in contact wioth food. chicken wings and spring rolls covered with cloths in walk in cooler. remove; facility can use deli paper as a substitute. |
| 2017-03-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths stored on counters and prep surfaces. cdi - all relocated to laundry bin; recommended facility uses sanitizer buckets to store cloths once wet. |
| 2017-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few metal food pans wet stacked. cdi - sent to dish for reprocessing due to food residue (see 14). |
| 2017-03-16 |
45 |
4-501.11 maintain equipment in good repair. replace damaged gaskets on two door reach in cooler. |
| 2017-03-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and debris from gaskets of low prep cooler doors and from stove top next to fryers. |
| 2016-11-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored above raw beef in walk in freezer. cdi - chicken relocated to bottom shelf. |
| 2016-11-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p one tea nozzle has dark build up. cdi - cleaned during the inspection. 4-702.11 utensils and food cantact surfaces shall be sanitized before use after cl |
| 2016-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut cabbage left off of temperature control from three hours ago. cdi -placed on tphc for today; recommended that facility keep cut cabbage in flip top by swithching cut cabbage out with |
| 2016-11-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf fried rice cooling in walk in cooler while tightly wrapped. cdi - wrapping vented. |
| 2016-11-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no available thin probe thermometer. vr - will return within 10 days. |
| 2016-11-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored o prep counters. cdi - wet wiping cloths placed in laundry bin. |
| 2016-11-17 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. replace weather stripping at bottom of back door to prevent entrance of pests. |
| 2016-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler door gaskets. |
| 2016-11-17 |
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. clean build up of grease from floors under cook line. |
| 2016-11-17 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. salt, sugar, and msg on spice table at cook line with no labeles. keep these labeled. |
| 2016-07-12 |
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 dust build-up on walls on cook line. observed dus |
| 2016-07-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on line top shelf (utensil storage). observed pink microbial build-up inside walk-in cooler. |
| 2016-07-12 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler ambient air temperature of 55 f. tcs food items removed from walk-in cooler and placed in upright cooler. freezer door on walk-in cooler will be left open to cool walk-in cooler as tempor |
| 2016-07-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed german cockroaches in kitchen. pest control company had just sprayed for pest prior to my arrival. observed invoice for services. |
| 2016-07-12 |
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 cooling in upright cooler in deep pan with plastic wrap cover. cd |
| 2016-07-12 |
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 fried chicken and fried chicken wings stored in walk-in cooler with incorrect date marking. chicken was date marked 7-10. cdi-chick |
| 2016-07-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food residue on knives stored as clean on the drying shelf. cdi by wash, rinse, and sanitize.4-602.11 clean the equipment and utensils used with nontc |
| 2016-03-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above ready-to-eat egg rolls in walk-in cooler. cdi by rearranging storage order of food items. |
| 2016-03-21 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed 85f hot water at handwash sinks. cdi- employee lit pilot light on hot water heater and observed 122f hot water prior to leaving establishment.owner is calling for repair service. |
| 2016-03-21 |
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 all ready-to eat foods marked with 3-21 date mark. most all foods were prepared prior to today. cdi by date marking with correct da |
| 2016-03-21 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. certified pic not present for duration of inspection. arrived 30 minutes after starting inspection. |
| 2016-03-21 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water 85f at 3 compartment sink. verification visit required within 10 days.cdi- employee lit pilot light on hot water heater and observed 122f hot water prior to |
| 2016-03-21 |
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 which quickly moves food particles to the drain. observed in-use utensils stored in water 68f. |
| 2015-12-08 |
54 |
6-303.11 intensity-lighting - observed light not working in dry storage room. |
| 2015-12-08 |
51 |
5-501.17 provide a covered waste bin in female restrooms. |
| 2015-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy dust build-up on line storage shelves above prep units. clean. |
| 2015-12-08 |
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 metal ice scoop to be cracked with exposed metal edges. cdi voluntary discard of |
| 2015-12-08 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed knife stored between prep cooler and wall. |
| 2015-12-08 |
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 dry food scoop handles in dry food. |
| 2015-12-08 |
37 |
in 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of produce stored on the floor in walk-in cooler. observed boxes of food stored on the floor of walk-in freezer. |
| 2015-12-08 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer in spray bottle testing > 200ppm. cdi by diluting to 100ppm. |
| 2015-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice, raw shell eggs, and cabbage stored > 45f. cdi by placing all food items in walk-in cooler for rapid cooling. |
| 2015-08-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine testing at 0ppm sanitizer. vr visit required. rehs will return within 10 days to verify compliance. |
| 2015-08-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried rice stored on line outsie of temperature control < 135f. cdi by moving rice to walk-in cooler. (pic<1hr). |
| 2015-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken, raw beef, shrimp, and pork stored in prep cooler on cook line > 45f. internal temperature of cooler observed at 53-58f. cdi by adding ice packs to tcs foods in cool |
| 2015-08-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored uncovered on utensil storage shelf. cdi by discard by pic. |
| 2015-08-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2015-08-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy dust build-up on line storage shelves above prep units. clean. |
| 2015-08-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of chemical cleaner. cdi labeled. |
| 2015-04-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor under cooking equipment and in dry stock room.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace burned out light inside kitchen. reseal hand sink to wa |
| 2015-04-07 |
47 |
4-602.13 nonfood contact surfaces - c: clean sides of cooking equipment and inside dish machine. clean shelving under containers of soy sauce. clean soy sauce containers. |
| 2015-04-07 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: discontinue storing bowls of food on top of uncovered foods in bowls. bowl of sesame chicken stored directly on top of cooked uncovered bowl of chicken wings. cdi-separated and stored p |
| 2015-04-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: cut cabbage(bok choy) on counter 71f. was told by owner that cabbage was cut at lunch time. cdi-placed in cooler |
| 2015-04-07 |
8 |
6-301.11 handwashing cleanser, availability - pf: no soap at hand sink. cdi-placed soap at hand sink |
| 2015-04-07 |
6 |
2-301.15 where to wash - pf: observed employee washing hands in 3 comp sink. all employees must wash hands in hand sink. cdi-employee washed hands in hand sink. |
| 2014-11-03 |
7 |
3-301.11 preventing contamination from hands - p,pf: observed employee handling cooked/ready to eat food with bare hand. must not handle cooked or ready to eat foods with bare hands. must wear gloves or uses tongs/utensils. |
| 2014-11-03 |
8 |
6-301.11 handwashing cleanser, availability - pf: soap not available at hand sink in kitchen near cooler door. cdi- placed pump hand soap at sink |
| 2014-11-03 |
18 |
3-501.14 cooling - p: observed eggrolls and chicken wings sitting in fryer baskets that per employees were being cooled. eggrolls were 119f. chicken wings were 148-167f. cdi-reheated eggrolls to 165f. explained that foods must be placed in cooler before g |
| 2014-11-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: bean sprouts held at 70f on counter. cdi-replaced with fresh sprouts and kept in cooler. raw beef 50f, cooked beef 48f, raw chicken 50 |
| 2014-11-03 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: hole in wall/baseboard in corner if 3 comp sink. visible light observed through hole. repairing during inspection.6-201.11 floors, walls and ceilings-cleanability - c: clean ceilings th |
| 2014-11-03 |
36 |
6-501.111 controlling pests - pf: eliminate flies and gnats from kitchen |
| 2014-11-03 |
45 |
4-101.19 nonfood-contact surfaces - c: rusted shelves in walk in cooler (where needed) needs to be resurfaced or replaced. reseal hand sink to wall near cooler. |
| 2014-11-03 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf: small prep cooler reading between 48-50f. cdi-temperature turned down to reach proper temperature. verification needed. |
| 2014-06-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed 2 containers of sesame chicken with incorrect dates on them. sesame chicken was cooked today and being cooled. containers need to be l |
| 2014-06-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: observed cut/shredded cabbage and bean sprouts 79f. must keep cut cabbage and bean sprouts at 45f or below when being held for food se |
| 2014-06-25 |
31 |
3-501.15 cooling methods - pf: observed containers of sesame chicken cooling improperly. completely covered. temperature 127-135f. cdi-told manager to vent all containers to allow air flow. |
| 2014-06-25 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean tea urn spouts. cdi-cleaned during write up of inspection |
| 2014-06-25 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors under cooking equipment and wall below dish machine. |
| 2014-06-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean inside top of dish machine. debris and build up present. |
| 2013-12-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be protected from cross contamination at all times. observed raw meats in flip top cooler that were being stored behind cooked meats. observed raw chicken in w |
| 2013-12-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. mechanical warewashing machines using bleach shall maintain a concentration between 50 and 200ppm. observed dish machine with 0 |
| 2013-12-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain all hot foods at 135f or above. observed steamed rice at 120f in a rice cooker. cdi by informing pic to keep all hot held foods at |
| 2013-12-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. all foods prepared within the establishment that are held for more than 24 hours shall bear a legible datemark. observed containers with old |
| 2013-12-18 |
33 |
3-501.13 thawing - c. potentially hazardous foods shall be thawed under running water or within a refrigeration unit. observed pan of raw chicken on prep. sink that employee said had been thawing since the morning. the chicken was not being thawed unde |
| 2013-12-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain all cold held foods at 45f or below. observed multiple foods in a flip top cooler that were out of temperature (see temp. l |
| 2013-12-18 |
45 |
4-101.19 nonfood-contact surfaces - c. nonfood contact surfaces shall be constructed of a corrosion resistant material. observed rusted shelving in the walk in cooler and two other cooling units.4-202.11 food-contact surfaces-cleanability - pfall food c |
| 2013-12-18 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be cleaned at a frequency to prevent soil accumulation. areas around the woks and around the frier and rice cooker have what appears to be greas buildiup. |
| 2013-12-18 |
53 |
6-501.12 cleaning, frequency and restrictions - c. physical facilities shall be cleaned as often as necessary to keep them clean. general cleaning is needed throughout facility. |
| 2013-12-18 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be held between use in a chemical sanitizer solution. observed multiple wet wiping cloths on countertops that were not being stored in sanitizer buckets properly. |
| 2013-09-30 |
1 |
2-102.12 certified food protection manager - cmust have a certified food protection manager on duty at all times during operation. observed pic upon arrival not certified. owner of facility who is certified was called into facility during inspection. c |
| 2013-09-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore foods in a manner to prevent cross contamination; raw animal foods shall be stored below vegetables and other ready to eat foods. observed flats of shell eggs stored ab |
| 2013-09-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pdish machine must properly sanitize utensils using 50-200ppm chlorine. observed dish machine dispensing 0ppm upon arrival. cdi by |
| 2013-09-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold foods 45f and below. observed two buckets of cabbage and container of bean sprouts on shelves near cook line stored w |
| 2013-09-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfall potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard da |
| 2013-09-30 |
31 |
3-501.15 cooling methods - pfrapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented. observed large deep bowl of cooked noodles tightly covered with plastic wrap in walk in cooler. cdi by uncovering and instruc |
| 2013-09-30 |
26 |
7-102.11 common name-working containers - pfproperly label all spray bottles with common name of cleaner to prevent accidental contamination. observed one spray bottle of cleaner unlabeled. cdi. |
| 2013-09-30 |
39 |
3-304.14 wiping cloths, use limitation - conce wet or dirty all cleaning towels must be stored in sanitizer in between uses. observed several wet/dirty towels on counters along cook line. |
| 2013-09-30 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore all utensils in a manner to prevent contamination. observed clean knife stored in crack between prep unit and wall on cook line. cdi by rem |
| 2013-09-30 |
45 |
. 4-501.12 cutting surfaces - cresurface/replace cuttting board at prep unit. observed with deep grooves and stains.4-202.11 food-contact surfaces-cleanability - pfreplace green metal wire baskets used to store egg rolls. observed with green coating pee |
| 2013-09-30 |
47 |
general cleaning needed of non-food contact surfaces throughout. observed heavy resdiue along piping and sides of wok line, shelving in prep unit and other refrigeration units, exterior of dry good containers etc. |
| 2013-09-30 |
53 |
general cleaning needed of floors, walls and ceilings throughout. observed with residue especially under wok line and shelves along walls etc.more shelving needed to facilitate storage off of floor; observed plastic crates being used for shelves. |
| 2013-09-30 |
36 |
6-501.111 controlling pests - pfcontinue to have facility treated for pests to eliminate presence from facility. observed several dead roaches throughout facility. |
| 2013-03-12 |
1 |
2-102.12;(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 throug |
| 2013-03-12 |
20 |
3-501.16. maintain potentially hazardous foods (tcs) foods for cold holding at 45f/below. observed phf's (tcs) including raw chicken; cooked beef & chicken; shrimp; etc. holding > 45f in flip top prep unit. it was determined that unit is old and needs to |
| 2013-03-12 |
26 |
7-204.11; chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940. observed bleach sanitizer spray bottles well above 200ppm (bleached out test strip). provide at 50-10 |
| 2013-03-12 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-03-12 |
43 |
(a) except as specified in ΒΆ (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamina |
| 2013-03-12 |
45 |
4-501.11. maintain equipment in a state of good repair and condition. observed toen gaskets on 2 door standing superior reach-in cooler. observed shelving throughout kitchen especially in walk-in cooler that was rusted/corroded. |
| 2013-03-12 |
39 |
properly store wet wiping cloths in chemical sanitizer in between uses. observed several wet wiping cloths stored throughout kitchen improperly. |
| 2012-12-12 |
13 |
3-302.11. properly store foods in correct storage order to prevent cross contamination. observed tubs of cooked breaded chicken stored below raw chicken in walk-in cooler. cdi-food rearranged. |
| 2012-12-12 |
45 |
maintain equipment in good repair. observed shelving corroded in walk-in cooler. observed damaged rubber gasket hanging inside of ice machine. repair. |
| 2012-12-12 |
41 |
3-304.12. always use utensils with a handle when dispensing food products to prevent hand contamination. observed employee scooping rice into another container with a bowl. |
| 2012-12-12 |
39 |
3-304.14-store wiping cloths properly in chemical sanitizer in between use. observed several wet wiping cloths stored improperly in kitchen. |
| 2012-12-12 |
20 |
3-501.16 (a)(2) and (b). maintain cold phf/tcs foods at 45f/below. observed several food items holding in prep cooler above 45f. items temporary moved to walk-in cooler to cool down down. maintenance has notified. vr visit required to ensure foods maintai |
| 2012-12-12 |
14 |
4-501.114. maintain equipment to sanitize properly. observed chemical dishmachine not sanitizing properly (0ppm). chemical company was called. cdi- owner got dishmachine to sanitize properly while typing up inspection report.4-601.11 (a) equipment food-co |
| 2012-12-12 |
8 |
5-205.11.(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf observed upon arrival trash can blocking access to handsink. cdi-trash can relocated. |