| Violation Date |
Code |
Description |
| 2018-11-01 |
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. observed floors and walls throughout in need of cleaning.6- |
| 2018-11-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors and lidsopen. |
| 2018-11-01 |
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 shelvingthroughout. |
| 2018-11-01 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep cuts and stains, board no longer effectively cleanable. |
| 2018-11-01 |
33 |
3-501.13 use approved thawing methods. observed many boxes of chicken thawing on counters, out of refrigeration. |
| 2018-11-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed tightly covered container of lettuce and sushi cooling. cdi, lettuce uncovere |
| 2018-11-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knifes with dried food debris, stored as clean. cdi, knifes removed to be cleaned. |
| 2018-11-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork and raw chicken stored above ready to eat chicken and produce. cdi, items reversed. |
| 2018-11-01 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and drywithout re-contaminating hands. -p observed food employee re-contaminate hands by closing faucet without barrier. observed food emplo |
| 2018-07-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored above flip top. cdi, drinks moved. |
| 2018-07-19 |
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 food employee re-contaminate hands by closing faucet without barrier. cdi, food employee |
| 2018-07-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer below 50ppm chlorine at sani bucket. cdi, sanitizer refreshed. |
| 2018-07-19 |
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 several items in reach in cooler without date mark. pic stated food was prepared 7/18. cdi, items such as chicken, pork, and egg ro |
| 2018-07-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tightly covered container of lettuce cooling. cdi, lettuce uncovered and p |
| 2018-07-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors and lids open. |
| 2018-07-19 |
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 shelving throughout. observed build up of dust and residue on storage counters. |
| 2018-07-19 |
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 floors and walls throughout in need of cleaning. |
| 2018-07-19 |
54 |
6-305.11 designation-dressing areas and lockers - c observed employee belonging stored with establishment foods, and above establishment food. ensure personal items are properly stored to avoid contamination. |
| 2018-07-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels stored on counters. |
| 2018-05-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pan stored in hand washing sink in the back. cdi, pan removed. |
| 2018-05-09 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed repeated violations in past inspections such as cooling procedures and cooling perimeters, air drying. observed pic and food employees communicate with diffic |
| 2018-05-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -p observed food employee re-contaminate hands by closing faucet and dispensing paper towels using b |
| 2018-05-09 |
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 45f. -p observed several foods such as cut cabbage, fried chicken, and fried egg rolls prepared and cooked on 5/8 above 45f. pic stated items |
| 2018-05-09 |
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 food employee handle ready to eat desserts with bare hands. cdi, food employee corrected by instruction. d |
| 2018-05-09 |
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 working containers without identifying label. |
| 2018-05-09 |
37 |
3-305.14 food preparation - c observed food employee drop raw chicken on the floor, employee picked up chicken and continued to slice the chicken for use. food employee corrected by instruction. |
| 2018-05-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several cups stacked while wet. repeat |
| 2018-05-09 |
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 several large plastic tubs used to cool foods in walk in cooler. observed |
| 2018-02-22 |
42 |
repeat: 1 pt -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food tubs and metal containers wet stacked on back dish shelf. *****continue to work on this issue.******* consider utilizing other areas of kitchen for air d |
| 2018-02-22 |
31 |
repeat: 1 pt -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 6 inch containers of dumplings and bourbon chicken co |
| 2018-02-22 |
20 |
repeat: 1.5 pts -3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed various tcs items inside turbo air cooler measuring above 45 deg f (see temp chart). all items were removed and stored inside walk-in cooler. repair company no |
| 2018-02-22 |
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. 1.5 pts - observed large container of bourbon chicken measuring 55 deg f and large container of dumplings measuring 53 deg f that ha |
| 2018-02-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 1.5 pts - observed food debris left inside rice cooker from last night. cdi: rice cooker was cleaned on site. observed food debris remaining on clean side of |
| 2017-12-07 |
6 |
repeat: 2 pts.2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p. observed employee not washing hands in between handling |
| 2017-12-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. 1 pt. observed utensils stored inside handsink basin at back prep line. cdi: utensils removed. |
| 2017-12-07 |
20 |
repeat: general comment: 0 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed one container of chicken wings stored inside 2-door cooler cook line at 53f. all other food in cold holding was observed in compliance. cdi: wing |
| 2017-12-07 |
13 |
repeat: 1.5 pts.3-302.11(a) separate the different types of raw animal foods. -pf. observed raw shrimp, chicken, and beef being prepped at the same time at 2-comp sink used for preparation. cdi: had employees prep one food item type and store other food i |
| 2017-12-07 |
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. 0.5 pts. observed food items in cooling including wontons, spare ribs, and dumpli |
| 2017-12-07 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked on drainboard of 3-comp sink. |
| 2017-12-07 |
26 |
general comment: 0 pts. 7-207.11 store labeled, employee medications to prevent contamination. -p. observed employee's cold medicines stored on shelf above prep cooler on cook line. cdi: medicines relocated to designated area. |
| 2017-09-12 |
47 |
general comment: 0 pts.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 outsides and inside surfaces of dry good bins. |
| 2017-09-12 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacking of metal pans on front prep line and shelf at back above 3-comp sink. |
| 2017-09-12 |
21 |
repeat: 3 pts.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved incorrect dates on a few items stored inside of walk-in cooler. observed date of 9/12 placed on products that should h |
| 2017-09-12 |
20 |
general comment: 0 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved mutiple items inside walk-in cooler measuring at borderline temperature of 45f. cdi: service company was contacted immediately; service rep will be out to |
| 2017-09-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 1.5 pts. observed debris remaining on pans and knives stored as clean at back prep area. observed slicer that had not been used today with visible food debri |
| 2017-09-12 |
13 |
general comment: 0 pts.3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw pork stored above green beans inside walk-in cooler. cdi: storage order rearranged.3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserv |
| 2017-09-12 |
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 - 2 pts. observed employees using bare hands to turn off faucet handles. cdi: education provided; |
| 2017-06-14 |
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 - 0.5 pts.observed bourbon chicken at 92f on counter cooling, lo mein at 49f in fli |
| 2017-06-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.- 1 pt.observed employee drinks stored improperly on prep table and above food items throughout kitchen. cdi: all drinks were relocated to bottom shelf. |
| 2017-06-14 |
21 |
repeat: 3 pts.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several food items inside walk-in cooler with dates not legible to read and some with incorrect dates placed (year and |
| 2017-06-14 |
37 |
general comment: 0 pts.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed beef and shrimp being prepared on back prep table over a bin of cornstarch that was uncovered. cdi: cornsta |
| 2017-06-14 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 0.5 pts.observed trash outside dumpster and around dumpster enclosure. continue to work together on shared dumpster to ensu |
| 2017-06-14 |
53 |
general comment: 0 pts.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 concrete damaged at can wash area. |
| 2017-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. observed multiple metal pans wet stacked on back shelf and front cook line. |
| 2017-03-20 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -pobserved metal pans being stored in direct contact with food in prep and 2-door reach-in cooler. cdi: pans removed from food.3-302.11(a) separate raw ani |
| 2017-03-20 |
53 |
general comment: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.repair wall/baseboard tiles at dish machine area. |
| 2017-03-20 |
47 |
general comment: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 shelving inside walk-in cooler and kitchen cooking equipment. |
| 2017-03-20 |
45 |
general comment:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed stained cutting board on prep table cooler. |
| 2017-03-20 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans wet stacked on shelf at back prep area. |
| 2017-03-20 |
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 items uncovered inside walk-in cooler and 2-door reach-in cooler. cdi: items covered by staff. observed boxes of food from |
| 2017-03-20 |
21 |
repeat:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several foods inside 2-door cooler including bourbon chicken, wings, and breaded chicken without a date. according to manager |
| 2017-03-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer used earlier stored with visible food debris remaining. cdi: removed and cleaned. observed metal pans and large white food container stored on s |
| 2016-12-28 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. wash solution was dirty. |
| 2016-12-28 |
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 handle of one scoo |
| 2016-12-28 |
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 salad bar containing lettuc |
| 2016-12-28 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed containers of chicken, pork, egg roll (with cabbage) and lo mein with no date mark. facility is writing date on silan |
| 2016-12-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p two food items in buffett area were recorded below 135f (chart). pic stated food items at buffett table typically did not last more than one hour on table before a new batch of product |
| 2016-12-28 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observe employee prepping dumplings with bare hands. cdi- employee washed hands and donned gloves |
| 2016-09-28 |
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 items in the walk in cooler all date marked, but products placed into smaller portions were not properly date marked. ensure that |
| 2016-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths sitting on the prep counter. cdi-the cloths were placed into sanitizer buckets. |
| 2016-09-28 |
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 a spoon stored in imitation crab container in the sliding glass door co |
| 2016-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed three fruit flies in facility. |
| 2016-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the floors in the walk in cooler and freezer and on the cooking equipment. needs thorough cleaning. |
| 2016-09-28 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed one ceiling tile near the water heater that needs replacing. |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed all shelving units in the walk in cooler, and on the clean equipment rack to be rusted. needs replacing. |
| 2016-06-30 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed less than 20 foot candles of light inside the reach in cooler. replace the blown light. -0- |
| 2016-06-30 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed water damaged ceiling tiles in the dining room and in the restrooms. replace a |
| 2016-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the top and corners of the dish machine interior. clean. observed grease buildup on the exterior of the ice machine. clean. -0- |
| 2016-06-30 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed bucket of sanitizer wiping cloths stored on the floor. keep off the floor when wiping cloths are in the solution. -0- |
| 2016-06-30 |
37 |
3-303.12 (b) storage or display of food in contact with water or ice - c do not store food in direct contact with ice that is not draining away from the food. observed hibachi meats stored on the cold line front with ice on top that is not draining away. |
| 2016-06-30 |
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 cooked foods with incorrect date markings and no date marking being labeled at the beginning of the inspection. date mark these whe |
| 2016-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed too many foods cold holding in the reach in at the entrance to the cook line at 47-49f and the ambient air in the reach in is 47f. cdi - foods moved to walk in cooler and reach |
| 2016-06-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on tongs set on rolling cart for buffet dispensing. cdi - pic pulled these off the cart and cleaned them. 4-501.114 maintain sanitizer at |
| 2016-06-22 |
4 |
general comment - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee drink stored on cart next to food items on main cook line. cdi - drink relocated to bottom shelf. |
| 2016-06-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved spare ribs stored below raw chicken in walk-in cooler. cdi - chicken rearranged. |
| 2016-06-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved bleach sanitizer at 3-compartment sink at 0ppm. cdi - bleach added and corrected to 50ppm during inspection. |
| 2016-06-22 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a few metal pans on drainboard of 3-comp sink wet stacked. improvement has been shown since past inspection. |
| 2016-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed flies inside kitchen especially at back prep area. continue with effective pest control especially throughout summer months. |
| 2016-03-16 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved plastic containers and metal pans stacked on dish shelf with food debris remaining. cdi - set aside for recleaning. |
| 2016-03-16 |
53 |
repeat - 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.continue to work on repairing/replacing damaged tile at back of kitchen. some w |
| 2016-03-16 |
45 |
general comment - 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. -pfobserved some cracked plastic containers stored in kitchen. |
| 2016-03-16 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans wet stacked on shelf at back of the kitchen. |
| 2016-03-16 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth underneath cutting board.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed sanitizer buckets stored on the floor. |
| 2016-03-16 |
26 |
general comment - 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved chlorine sanitizer buckets not labeled. cdi - labeled during inspection. |
| 2015-12-17 |
20 |
general comment - 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce and a small container of tomato stored inside turbo air cooler > 45f (see temp chart). cdi - cooler thermostat turned down and items transferred to walk |
| 2015-12-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a pan of bourbon chicken uncovered in walk-in.observed a white container of chicken being stored on the floor at back prep area. p |
| 2015-12-17 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved bus tubs and white plastic food containers stored on shelf above prep table with dried food debris. |
| 2015-12-17 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed mutiple wet wiping cloths being stored throughout kitchen that were not in use. |
| 2015-12-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved employee rinsing off towel in hand sink close to dish machine. cdi - by instruction to discontinueobserved scrub brush stored in hand sink at back prep line. cdi |
| 2015-12-17 |
45 |
general comment- 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household rice cooker in use at grill station and buffet. provide documentation that verifies rice cooker |
| 2015-12-17 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed hood filters over grill station and wok with grease accumulation.observed outside of dry good container at back prep area with food debris |
| 2015-12-17 |
53 |
repeat - 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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel |
| 2015-12-17 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed mutiple dishes at back shelf above prep area and on drainboard of 3-comp sink wet stacked. |
| 2015-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved a pan of raw salmon stored above cooked spare ribs in reach-in cooler located at grill station. cdi - raw salmon relocated to bottom shelf. |
| 2015-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved bus tubs stored on shelf above 3-comp and prep sink at back of kitchen with dried food debris and greasy residue. cdi - removed from shelf and cleaned. |
| 2015-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wet wiping cloths stored on counter and on shelf at back preparation area. |
| 2015-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed bus tubs stored on back shelf wet stacked. |
| 2015-09-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed two bottled drinks stored on shelf on cook line above flip top cooler. cdi - drinks relocated to bottom shelf. |
| 2015-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed hood filters at grill station and fan covers inside walk-in cooler with grease and dust build-up. |
| 2015-09-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids cracked to shared dumpster. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and |
| 2015-09-28 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed a few absorbent ceiling tiles above grill at grill station.6-501.11 floors, walls, and ceilings including the attachments such as soa |
| 2015-09-28 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household rice cooker located at grill station that is used for personal uses. 4-101.11 food contact surfaces shall be mad |
| 2015-05-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a dry storage rack above dry goods and a second employee beverage can stored next to a container of cut napa and onions on a p |
| 2015-05-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer bucket at 0ppm chlorine concentration. cdi- bucket was refilled to proper concentration. |
| 2015-05-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed butter shrimp on the buffet line below 135f. cdi- shrimp was discarded. tphc documentation provided. |
| 2015-05-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths stored on counter tops while not in use. improvements made since last inspection. |
| 2015-05-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a glass reach in cooler that were above 45f (see chart) and large batches of raw meat in the back of the kitchen that were above 45f and were not actively bein |
| 2015-05-28 |
45 |
4-501.11 maintain equipment in good repair. observed a glass reach in cooler operating at 62f. repair technician arrived on site during the inspection. observed shelving in the walk in cooler and walk in freezer beginning to rust. |
| 2015-05-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on white plastic bucket lids in the walk in cooler, food debris on shelving in the walk in cooler, and debris accumulation on |
| 2015-05-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet above the 3 compartment sink and near the dish machine. |
| 2015-02-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 5 wet wiping cloths stored on or near the wok line while not in use. |
| 2015-02-13 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee cleaning dishes and then handling cleaned dishes with |
| 2015-02-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pork stored at room temperature in the smoking oven above 45f (see chart). pic stated the pork was cooling down and would be diced after it had fully cooled. cdi- pork was pl |
| 2015-02-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cases of broccoli stored on baking sheets not elevated enough from the floor. |
| 2015-02-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked while wet. |
| 2015-02-13 |
45 |
4-501.11 maintain equipment in good repair. observed shelving beginning to rust in the walk in freezer. |
| 2015-02-13 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed soiled water being used in the wash and rinse basins of the 3 compartment sink. |
| 2015-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in the walk in cooler and near the teriyaki chicken grill. |
| 2015-02-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed detached dumpster lid and one door propped open while not in use. |
| 2014-10-23 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed three dusty ventilation covers above the wok line in the kitchen. |
| 2014-10-23 |
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 food debris and grease buildup behind the wok l |
| 2014-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food/grease buildup on top of the bbq pork smoker. |
| 2014-10-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on one flip top cooler |
| 2014-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items being held at room temperature throughout the restaurant (see chart). cdi items were placed back into refrigeration or employees began preparing them. |
| 2014-10-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked chicken wings stored underneath raw chicken in the walk in cooler and containers of mayonnaise underneath a preparation table that raw chicken was being processed on, and r |
| 2014-07-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. store raw meats separate from ready to eat foods. observed raw meat above lo mein and vegetables in a flip top cooler and cooked chicken stored below raw chicken in the wa |
| 2014-07-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat, potentially hazardous foods that are prepared and held in the establishment for more than 24 hours shall be datemarked. observe |
| 2014-07-24 |
35 |
3-302.12 food storage containers identified with common name of food - c. foods removed from their original containers that are not easily recognized shall be labeled with their common name. observed sauce bottles and granulated food ingredients near th |
| 2014-07-24 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches above the floor. observed one sauce container being stored on the floor in the walk in cooler. |
| 2014-07-24 |
42 |
4-901.11 equipment and utensils, air-drying required - c. equipment and utensils shall be dried before being stacked. observed 6 pans stacked while wet above the 3 compartment sink. |
| 2014-07-24 |
52 |
5-501.113 covering receptacles - c. receptacles for recyclables shall be kept covered with tight fitting lids or doors if kept outside the foot establishment. observed recycle receptacle with missing lid and doors open. |
| 2014-07-24 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. intake and exhaust air ducts shall be cleaned so they are not a source of contamination by dust, dirt, and other debris. observed 3 heavily soiled exhaust vents above the coo |
| 2014-07-24 |
39 |
3-304.14 wiping cloths, use limitation - c. wet cloths used for cleaning shall serve no other purpose. observed one wiping cloth being stored under a cutting board. |
| 2014-02-18 |
20 |
3-501.16(a)(2)- foods being held cold shall be at 45f or lower. observed cut tomato on buffet line at 50f. cdi by recooling in walk in cooler. also observed crab meat on prep. counter at 58f. cdi by placing in walk in cooler. |
| 2014-02-18 |
8 |
5-205.11(b)- a handsink shall be used for no other purpose. observed an employee wash a rag in a handsink. cdi by informing pic. |
| 2014-02-18 |
7 |
3-301.11- food employees may not contact ready to eat food with their bare hands. observed employee use bare hands on cooked lo mein noodles to place them in a wok. cdi by instruction. |
| 2014-02-18 |
14 |
4-601.11(a)(1)- food contact surfaces shall be cleaned to sight and touch. observed dirty meat slicer stored clean. cdi by recleaning. |
| 2014-02-18 |
19 |
3-501.16(a)(1)- foods being held hot shall be maintained at 135f or greater. observed fried fish at buffet line at 118f. also observed chicken wings out of temp. cdi by discard. |
| 2014-02-18 |
37 |
3-305.11- food shall be stored at least 6 inches from the floor. observed multiple containers of food stored on floor. 3-306.13(b),(c)- food for self service operations shall be monitored at all times. self service operations shall be provided with suit |
| 2014-02-18 |
13 |
3-302.11- food shall be protected from contamination by separating raw food from ready to eat food. observed box of mushrooms on table next to raw chicken. cdi by relocating mushrooms.3-302.11(a)(1)- separate raw animal foods based on final cook tempera |
| 2014-02-18 |
45 |
4-501.12- cutting boards shall be resurfaced or replaced when no longer able to be effectively sanitized. observed 2 cutting boards with deep scoring. |
| 2014-02-18 |
49 |
5-202.14- proper backflow prevention required for continuous pressure. observed no backflow device installed for continuous pressure. cdi by adding backflow preventer for continuous pressure or disconnect hose after each use. |
| 2014-02-18 |
51 |
5-501.17- a toilet room used by females shall be provided with covered receptacles. observed individual trash receptacles in each stall that had no lids. |
| 2014-02-18 |
52 |
5-501.116- outside areas for refuse shall be free of unnecessary items and be kept clean. observed dumpster and surrounding area full of litter. |
| 2014-02-18 |
42 |
4-901.11- before stacking, cleaned pots and pans shall be set out to dry. observed several pots above 3 comp. sink stacked wet. |
| 2013-12-03 |
8 |
| 5-204.11 handwashing sinks-location and placementgeneral comment: handwashing sinks shall be located so that it is easily accessible for employee use. observed a large bin blocking handwash sink near dish machine. cdi, operator relocated bin. |
| 2013-12-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationraw animal food shall be stored so that cross contamination is prevented. observed raw chicken removed from commercial packaging and stored over beef and fish on a speed rack in w |
| 2013-12-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f or above. observed bourbon chicken below 135 degrees f at buffet. cdi ,operator reheat |
| 2013-12-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed cut cabbage stored above 45 degrees f at prep line. cdi, op |
| 2013-12-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed 1 large container of cook |
| 2013-12-03 |
37 |
3-305.11 food storage-preventing contamination from the premisesstore food 6 inches from the ground. observed a container of sugar stored on ground in kitchen. observed container of soy sauce stored on ground in walk-in cooler.3-306.13 (b) and (c) consume |
| 2013-12-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces shall be cleaned to site and touch. observed meat grinder and slicer stored as clean but soiled with dried meat and food debris. cdi, equipment relo |
| 2013-12-03 |
41 |
3-304.12 in-use utensils, between-use storageuse proper methods to stored in-use utensils. observed several large spoons stored in soiled grill area near woks. observed ice cream utensils stored in dipping well that was not turned on. |
| 2013-12-03 |
45 |
4-202.11 food-contact surfaces-cleanabilitymultiuse food contact surfaces shall be free from cracks and be smooth and easily cleanable. observed 2 of 5 fryer basekts in poor repair. observed 1 cracked plastic container. improvment made since last inspecti |
| 2013-12-03 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed debris collecting inside several gaskets of reach-in refrigeration units and debris collecting on bbq unit along prep line. |
| 2013-12-03 |
53 |
6-501.12 cleaning, frequency and restrictionsphysical facilities shall be cleaned as often as necessary to keep them clean. observed ice accumulating on floor of walk-in freezer. observed floor of walk-in freezer and cooler in need of cleaning. observed s |
| 2013-12-03 |
39 |
3-304.14 wiping cloths, use limitationgeneral comment: wet wiping clothes shall be stored in sanitizer in between uses. observed 1 wet wiping cloth used to stabalize cutting board. improvement made since last inspection. |
| 2013-09-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees or above. observed cooked shrimp and grilled chicken below 135 degrees f at buffet. cdi, |
| 2013-09-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food being cold held shall be at 45 degrees f or below. observed cut lettuce and cut melon overstacked at buffet above |
| 2013-09-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready-to-eat and held for over 24 hours. observed several dates on containers that opera |
| 2013-09-11 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed a covered container of chicken and lettuce cooling in reach-in unit. cdi, lettuce and chicken brought to walk-in to rapidly cool and cover removed. |
| 2013-09-11 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral comment: label working containers of food or ingredients that are not easily identifyable. observed 1 container of sugar not labeled. cdi by instruction. |
| 2013-09-11 |
42 |
4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed several wet stacked pans and containers in facility. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use art |
| 2013-09-11 |
45 |
4-501.12 cutting surfacescutting surfaces with heavy scarring or scoring shall be replaced or resurfaced. observed 3 cutting boards with heavy scarring. cdi, operator removed cutting boards from use.4-202.11 food-contact surfaces-cleanabilityfood contact |
| 2013-09-11 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitizer in between uses. observed 3 wet wiping clothes located on equipment shelves. |
| 2013-06-11 |
35 |
general comment: 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; suc |
| 2013-06-11 |
21 |
date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed no foods being date marked. cdi by instruction. |
| 2013-06-11 |
26 |
general comment: 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. observed bucket of sanitizer not |
| 2013-06-11 |
19 |
potentially hazardous foods being hot held shall be at 135 degrees f or above. observed pork dumpling between 111-122 degrees f; and crab fungoon between 110-129 degrees f at buffet. cdi; operator reheated food to proper temperature. |
| 2013-06-11 |
37 |
food on display shall be protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. observed side food guards missing from several buffet bars. cdi; operator reinstalled |
| 2013-06-11 |
39 |
containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; line |
| 2013-06-11 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried observed wet stacking of several plastic buckets and metal containers. |
| 2013-06-11 |
45 |
general comment: keep equipment in good repair. observed rusty shelving in walk-in cooler. |
| 2013-06-11 |
37 |
consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. consumer self-service operations such as buffets and salad bars shall be monitored b |
| 2013-03-20 |
1 |
maintain pic with certificate on-site at all times. |
| 2013-03-20 |
2 |
need employee health policy. information given in english; spanish; and chinese. |
| 2013-03-20 |
13 |
maintain proper raw meat storage. observed raw chicken stored over fish and beef in walk in cooler. corrected |
| 2013-03-20 |
21 |
general comment- maointain proper date marking. information given. |
| 2013-03-20 |
20 |
maintain all cold foods <45f degrees. observed sushi on buffet at 63f degrees. time as a public health control information given. sushi removed. |
| 2013-03-20 |
39 |
general comment- do not use wet cloths under cutting boards. use non-absorbant materials. |
| 2013-03-20 |
42 |
maintain proper air drying. observed wet stacked customer cups. |
| 2013-03-20 |
45 |
general comment- maintain all equipment approved and in good repair. observed tape on soap dispensers and cooler door. also maintain no potentially hazardous foods in clear front beverage cooler in kitchen. |
| 2013-03-20 |
37 |
gacility may not maintain ice cream self-use by customer. provide pre-portioned cups or employee to scoop out ice cream. |
| 2012-12-28 |
37 |
observed green beans on the floor in the kitchen upon entering for inspection. except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed |
| 2012-12-28 |
14 |
observed the interior of the ice machine accumulating mold. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2012-12-28 |
21 |
obserrved no date marking of potentially hazardous ready to eat foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; |
| 2012-12-28 |
35 |
observed bulk food containers not labelled. 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 |
| 2012-12-28 |
37 |
observed self service of ice cream. either preportion ice cream for service or use attendant. consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from conta |
| 2012-12-28 |
39 |
observed wet soiled wiping cloths on the rack of the warewash area. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. |
| 2012-12-28 |
54 |
observed men's room vent collecting excessive dust. intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. |
| 2012-12-28 |
42 |
observed wet stacking of pans. after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for us |
| 2012-12-28 |
45 |
observed an upright cooler made for prepackaged foods only; being used for cut vegetables and non-prepackaged items. |
| 2012-12-28 |
53 |
observed walk in cooler floors collecting debirs. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2012-12-28 |
13 |
observed shelled eggs stored on the bottom shelf of the walk-in cooler under raw chicken. this is a repeat violation. eggs moved. also observed raw chicken stored towards the rear of the flip top cooler behind mixed vegetables and beef. chicken moved to t |
| 2012-12-28 |
41 |
observed scoops stored with handle touching in some of the dry goods containers. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: except as specified under ? (b) of this section; in the food with t |
| 2012-12-28 |
2 |
observed no employee health policy in place. violation codes(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they |