| Violation Date |
Code |
Description |
| 2018-11-29 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep unit 2 and freezer in need of replacement. -0 points- |
| 2018-11-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed roast pork cooled in to great of volume and covered with plastic. cdi di |
| 2018-11-29 |
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 roast pork cooled from last night at 47 degrees . cdi discarded. |
| 2018-11-29 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed reheated rice in hot holding at 119 degrees second reheat at 130 degrees . cdi fried rice reheated to 165 degrees. repeat violation. |
| 2018-09-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on prep units in need of cleaning and shelving in walk in cooler in need of cleaning due to buildup of food debris. |
| 2018-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg rolls and breaded chicken made yesterday held at greater than 45 degrees. cdi discarded. |
| 2018-09-12 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed fried rice in warmer after reheating at 128 degrees . cdi reheated to 167 degrees. |
| 2018-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan blowing on cook line cage in need of cleaning. |
| 2018-05-25 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing under running water measuring 79 degrees. water used for thawing should be no greater than 70 degrees. |
| 2018-05-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bucket of sanitizer at dish machine diluted to point it would not register on indicator strips when being used in dish machine. cdi changed sanitizer bucket |
| 2018-03-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed can and bag of food stored in chicken in flip top with direct contact with chicken. |
| 2018-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed dry wiping cloths on cook line. observed no sanitizer bucket for in use wiping clothes. repeat |
| 2018-03-21 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed rinse compartment of 3 compartment sink with food debris on the bottom of the compartment. |
| 2018-03-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink and black build up in ice machine. |
| 2018-03-21 |
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 minor build up on wall at 3 compartment sink are |
| 2018-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in unit with food debris build up on bottom of unit and on shelving. observed handles and gaskets of reach in under flip top with debris and r |
| 2017-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed rust build up on the rear prep table's lower surface. some areas of the prep table have been resurfaced and sanded smooth. no points will be deducte due to facility efforts to rectify problem. |
| 2017-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet wiping cloth stored on a table surface on the prep line. such cloths should be returned to sanitizer after each use. |
| 2017-12-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of cleaning chemical not labelled in the dish machine area. item was labelled by pic. |
| 2017-12-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a white cutting board stored in the clean dish area with sticky substance present on the exterior surfaces. item was re-washed by employee. ensure t |
| 2017-12-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw teriyaki chicken stored above beef and shrimp items in the walk in cooler. do not store raw chicken products above other meats, ready to eat foods, or unwashed vegetables.3-302 |
| 2017-09-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed the pair of tongs designated for raw shrimp stored with ready to eat carrots in the flip top cooler. cook had placed the tongs into the wrong basin. carrots were discarded volunt |
| 2017-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a cut head of lettuce stored above the storage bins in the flip top cooler. item was not receiving adequate cold air to provide a less than 45f temperature. item was observed |
| 2017-09-18 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer bucket with brown, dirty sanitizer present underneath the prep sink in the prep |
| 2017-09-18 |
45 |
4-501.11 maintain equipment in good repair. observed rust build up on the rear prep table's lower surface.4-502.11(a) maintain utensils in good repair. observed several tongs with damage to the plastic portions of the handles. |
| 2017-09-18 |
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 slight water build up at the rear can wash area. |
| 2017-09-18 |
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 rice storage container with a scoop buried in the food product. ite |
| 2017-05-08 |
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 fried chicken in the walk in cooler, cooled from last night, at 50f. item was cooled in a large plastic tub, while covered. |
| 2017-05-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dish rags stored in the front handsink at time of inspection. items removed by employees. handsinks are to be used solely for handwashing, and not for any oth |
| 2017-05-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw egg mix container stored above raw pork in the reach in cooler. item moved to the lower shelves. observed tongs with raw chicken present being used to dole out raw beef to the |
| 2017-05-08 |
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 facility observed cooling large batch of fried chicken in a deep, covered plastic c |
| 2017-05-08 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed front door open at beginning of inspection. door was open due to employees mopping the dining floor. ensure that the door is closed during all prep/service times to p |
| 2017-05-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pan in the dish area. cdi by ehs demonstrating pyramid stack procedure. |
| 2017-05-08 |
45 |
4-502.11(a) maintain utensils in good repair. observed several utensils with cracked plastic handles. ensure these items are kept in good repair, such that a smooth surface is maintained. remove the burnt plastic to provide a bare, cleanable metal surfac |
| 2017-05-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sides of equipment on the wok line in need of cleaning. |
| 2017-02-20 |
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. |
| 2017-02-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a plastic pan with a sticker still attached to the bottom. ensure that stickers are removed during the wash/rinse/santize process. |
| 2017-02-20 |
45 |
4-502.11(a) maintain utensils in good repair. observed a pair of metal tongs with a broken/damaged plastic handle. plastic handle should be removed/replaced such that he surface is easily cleanable. |
| 2017-02-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans in the rear area. |
| 2017-02-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. |
| 2017-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet wiping cloth left on the front cutting board |
| 2017-02-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soy sauce containers stored on the rear floor. |
| 2017-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and cabbage left out of cold holding in the prep area. these items are potentially hazardous and must be kept either hot or cold. items were observed to be higher than |
| 2017-02-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a seafood noodle dish hot holding in a rice cooker. item was observed to be less than 135f. pic stated that it is for just employees and not sold in the restaurant. all food |
| 2016-11-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine dispensing less than 50ppm of chlorine sanitizer. dish machine had not been primed. cdi by ehs demonstrating how to use the priming button to in |
| 2016-11-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked beef stored on the rack above the wok line in the grill area at a temperature less than 45f, as noted in the temp log. item had been cooked already and was waiting to b |
| 2016-11-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle of chlorine sanitizer labelled as a degreaser. cdi by employee relabelling item. |
| 2016-11-30 |
33 |
3-501.13 use approved thawing methods. observed pork thawing under running water, item had already reached temperatures above 45f, as indicated by temp chart. insure that thawing items are monitored to insure that they do not exceed cold hold temperature |
| 2016-11-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed corn flour mix stored on the floor. cdi by pic moving item to a shelf. |
| 2016-11-30 |
45 |
4-501.11 maintain equipment in good repair. observed racks and storage areas b;elow prep tables rusted/in disrepair. |
| 2016-07-05 |
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 the handles of tongs on top of the raw beef in the prep top unit. cd |
| 2016-07-05 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed garlic and oil in the prep top at 53f. mixture was double panned. employee stated it was placed in there an hour ago. cdi - garlic and oil was taken to the wa |
| 2016-07-05 |
7 |
repeat violation 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 an employee cutting onions with bare hands. employee stated it was going to be placed in |
| 2016-06-06 |
1 |
repeat violation 2-101.11 pic shall be present during all hours of operation.-pf - pic with certification was not present upon ehs arrival. |
| 2016-06-06 |
4 |
repeat violation 2-401.11 eating, drinking, or using tobacco - c - observed an employee eating in the kitchen upon arrival. observed personal food on prep surfaces in the kitchen. cdi - explained where to eat and proper storage. food was discarded. |
| 2016-06-06 |
7 |
repeat violation 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 an employee touch cooked chicken wings with barre hands. cdi - chicken wings were volunt |
| 2016-06-06 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed an employee's cell phone sitting directly on top of a head of cabbage. cdi - cabbage was voluntarily discarded. explained proper personal sto |
| 2016-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the chute of the ice machine. cdi - ice machine was cleaned during the inspection. pic stated they clean the ice machine out every |
| 2016-06-06 |
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 chicken in the prep top at 77f. employee stated he cooked it at 12pm. chicken was 77f at 1:52 pm. employee placed the chi |
| 2016-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items in the 3 door prep unit above 45f. ambient air temp was 54f. cdi- maintenance fixed during inspection. ambient air temp was 42f. see temp chart. all items above |
| 2016-06-06 |
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 3 trays of chicken cooling at room temp. chicken was 102f and 100f. cdi |
| 2016-06-06 |
26 |
general comment 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed one unlabeled bottle of degreaser. cdi - employee labeled during inspection. |
| 2016-06-06 |
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 items on the chef's cart not labeled. cdi - items were labeled during the inspection. |
| 2016-06-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed a head of cabbage on the floor upon arrival cdi - cabbage was voluntarily discarded.observed several crates of soda stored on t |
| 2016-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed bowls and containers stacked wet. |
| 2016-06-06 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on a prep unit, the walk in cooler door and the walk in freezer. replace gaskets.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste c |
| 2016-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed general cleaning needed on and inside equipment, gaskets, the hood and fans. |
| 2016-06-06 |
49 |
general comment 5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p - no backflow prevention on the hose used to clean in the kitchen. provide backflow.5-302.16 hose, const |
| 2016-06-06 |
52 |
general comment 5-501.17 provide a covered waste bin in female restrooms. |
| 2016-03-30 |
1 |
2-102.12, ensure the person in charge(pic) is a certified food protection manager (cfpm) . observed no cfpm in theestablishment. pic serve safe expired. repeat violation. |
| 2016-03-30 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employees eating in kitchen at start of inspection. cdi- pic corrected employees, said they have a designated table at back door that they are to eat at. |
| 2016-03-30 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf use suitable utensils, single-use gloves or dispensing equipment. observed employees cutting and handling cabbage and carrots with bare hands. these vegetables |
| 2016-03-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a bracelet, did not remove bracelet when instructed by pic. |
| 2016-03-30 |
40 |
3-302.15 raw fruits and raw vegetables shall be thoroughly washed to remove soil before cutting, preparing, and cooking.observed employee cutting cabbage before washing the product. cdi- pic washed the product after cutting. |
| 2016-03-30 |
45 |
4-502.11(a) maintain utensils in good repair. observed a couple fryer baskets with broken metal spokes, baskets need replacing asap. observed a few food tubs that were cracked and/or had cracked lids, need replacing. |
| 2015-11-16 |
1 |
2-102.12, ensure the person in charge(pic) is a certified food protection manager (cfpm) . observed no cfpm in the establishment. pic serve safe expired. repeat violation. |
| 2015-11-16 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf. observed food employees handle cabbage and broccoli that was not in ready to eat form. cdi - educated the pic about the risks of bare han |
| 2015-11-16 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed rice case lids in the handsink in the back of the kitchen. cdi - removed lids from the sink and put them into the 3 compartment sink for i |
| 2015-11-16 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw animal product above ready to eat food in the flip top/reach in cooler. cdi - placed the raw animal product in a proper location and advised to put a lid on the ready to ea |
| 2015-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many products in the flip to cooler (refer to the temperature chart) out of temperature. cdi - moved the product to the freezer to cool down quickly to the proper temperature. |
| 2015-11-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked noodles in the walkin cooler cooling down with plastic wrap coveri |
| 2015-11-16 |
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 rice scooper placed |
| 2015-11-16 |
40 |
3-302.15 raw fruits and raw vegetables shall be thoroughly washed to remove soil before cutting, preparing, and cooking. observed employee cutting cabbage before washing the product. cdi- pic washed the product after cutting. |
| 2015-11-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed all three fans in the kitchen with dust built up on them. |
| 2015-11-16 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee food in the walkin cooler, sh |
| 2015-11-16 |
35 |
3-602.11(a) food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(pf). observed tea packaged in the establishment withou |
| 2015-04-14 |
53 |
(general comment)6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring underneath kitchen equipment collecting debris in need opf general cleaning. |
| 2015-04-14 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed hood filters collecting debris in need of cleaning; observed gaskets on cooling units collecting debrisi n ne |
| 2015-04-14 |
42 |
(general comment) 4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed several containers stacked wet in kitchen area. |
| 2015-04-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinwse and sanitize food contact surfaces; observed numerous containers stored clean wit old stickers and sticker residue stuck to surfaces; observed |
| 2015-04-14 |
1 |
2-102.12 certified food protection manager - c; ensure that pic is a certified food protection manager; observed pic on site not a cfpm. |
| 2015-01-21 |
4 |
2-401.11 eating, drinking, or using tobacco - c; properly store employee drinks; observed employee drinks stored on prep tables in need of removal. |
| 2015-01-21 |
34 |
4-204-112 temperature measuring devices-functionality - pf; provide thermometers that functionality meets kitchen needs; observed only dial thermometers used in kitchen; provide thin probe digitral thermometers. cdi facility provided thin probe thermomeme |
| 2015-01-21 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c; properly air dry ; observed numerous metal containers stacked wet in kitchen area. |
| 2015-01-21 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed sides of cooking equipment collecting debris in need of cleaning; observed tape stuck to prep table surfaces in need of removal; observed handles on bulk dry food bins c |
| 2014-07-17 |
47 |
(general comment)4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed shelving throughout in need of cleaning. |
| 2014-07-17 |
31 |
3-501.15 cooling methods; use approved methods when cooling; observed large sheet pans of cooked chicken cooling on storage shelf at room temperature measuring 90-125 degrees f. cdi chicken placed in walk-in cooler to rapidly cool. |
| 2014-07-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly cold hold phf products; observed numerous raw proteins and cooked proteins stored in cold holding unit measuring 51-55 degrees f; |
| 2014-07-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; keep food contact surfaces properly washed, rinsed and sanitized; observed numerous large containers stored clean with food debris stuck to surfaces; cdi containers pul |
| 2014-04-25 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed surfaces of all kitchen/cooking equipment collecting debris in need of cleaning. |
| 2014-04-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation; properly store/ prepare raw meats to prevent contamination; observed raw chicken stored above raw shrimp in walk-in cooler; observed raw chicken stored above raw beef on prep t |
| 2014-04-25 |
1 |
2-102.12 certified food protection manager; ensure that pic is a certified food protection manager; observed pic on site not a cfpm. |
| 2014-01-27 |
47 |
keep non-food contact suraces clean; observed old tape on surfaces of two food storage units creating a surface that collects food and not easily cleaned; observed underneath surfaces of fryers collecting debris in need of cleaning; observed sides of equi |
| 2014-01-27 |
45 |
(general comment) keep equipment in good repair; observed cutting boards heavily stained and in need of resurfacing. |
| 2014-01-27 |
1 |
ensure pic on site has taken and passes a accredited food safety program/course; observed pic on site with no food safety training. |
| 2013-10-07 |
37 |
properly store food to prevent contamination; observed large bag of orange hull/peelings stored exposed to contamination in kitchen area; orange peels placed into cooler covered to prevent contamination. |
| 2013-10-07 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-10-07 |
8 |
(general comment) provide employee hand was signs at all hand washing sinks; observed one hand washing sink in kitchen area missing hand wash sign. |
| 2013-10-07 |
47 |
keep non-food contact surfaces clean; observed underneath surfaces of fryers collecting heavy food debris in need of cleaning; observed piping behind fryers collecting debris in need of cleaning. |
| 2013-07-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking; observed rte phf products stored in walk-in cooler not properly date marked; staff stated that cooked egg rolls and chicken were cooked on sunday wh |
| 2013-07-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding; observed cooked eggs rolls, cooked chicken wings, cooked breaded chicken all stored inside cold holding unit measuring 60-61 degrees f; it |
| 2013-07-02 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees; observed employees having no knowledge of employee health policy; handouts given to staff and management regarding health policy. |
| 2013-04-12 |
47 |
keep equipment clean; observed inside underneath surfaces of fryers collecting debris in need of general cleaning. |
| 2013-04-12 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-04-12 |
2 |
provide/have in place approved employee health policyl; observed staff having no knowledge of employee health policy and/or requirements; handouts given to staff and management. |
| 2013-01-09 |
47 |
keep non-food contact surfaces clean; observed surfaces underneath fryers collecting heavy debris in need of cleaning; observed sides of cooking equipment collecting heavy debris in need of general cleaning. |
| 2013-01-09 |
26 |
properly label all chemicals; observed chemicals stored in non-marked spray bottles in kitchen area. bottles properly labeled. |
| 2013-01-09 |
13 |
properly store raw meat; observed raw chicken stored on and above 5gal bucket of rte sauce in walk-in cooler. raw chicken properly stored. |
| 2012-10-10 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. observed fruit flies in kitchen area. |
| 2012-10-10 |
53 |
keep floors; walls and ceilings clean; observed flooring underneath equipment and in hard to reach locations in need of general cleaning. |
| 2012-10-10 |
47 |
keep non-food contact surfaces clean; observed shelving throughout establishment in need of general cleaning. |
| 2012-10-10 |
45 |
(a) multiuse food-contact surfaces shall be: (1) smooth; pf (2) free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; pf(3) free of sharp internal angles; corners; and crevices; pf(4) finished to have smooth welds and joi |
| 2012-10-10 |
21 |
ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises. observe |