| Violation Date |
Code |
Description |
| 2018-12-26 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c - observed open container of personal items that was for personal use according to pic stored on clean drain board of 3 compartment sink. |
| 2018-12-26 |
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 wooden containers used for food contact according to pic with some splitting of |
| 2018-12-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed bowls being wet stacked above 3 compartment sink.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed cle |
| 2018-12-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counter surfaces throughout kitchen. repeat. |
| 2018-12-26 |
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 - observed cooked vegetable cooling in deep bowls below prep table. repeat. cdi, fo |
| 2018-12-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed mushrooms and produce stored over ready to eat foods in walk in unit. cdi, foods relocated for proper storage. |
| 2018-08-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 1 light out under hood ventilation system. |
| 2018-08-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored at prep line near woks. observed wet wiping cloth used to stabilize cutting board. |
| 2018-08-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed mushrooms cooling in deep pan on prep table. cdi, mushrooms relocated to |
| 2018-08-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 1 container of cooked vegetable chicken overstacked in flip top prep unit at 51 degrees f. cdi, food relocated to rapidly cool. |
| 2018-08-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed food employee begin to wash hands at 3 compartment sink. cdi by isntruction to ensure that handwashing sinks are only used to wash hands.6-301.14 handwashing |
| 2018-08-29 |
6 |
2-301.14 when to wash - p - observed food employee return to kitchen from outside and not wash hands. cdi by instruction. |
| 2018-03-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed produce such as mushrooms, lettuce being stored over rte (cooked sauces and vegetables). cdi provided the pic a storage chart and it was rearranged by end of inspection. |
| 2018-03-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles containing aqueous solutions, oils and spices not labeled. make sure to label all working containers of fo |
| 2018-03-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed three boxes of single service cups being stored on floor near bathroom. pic stated that they were for a customer to pick up and |
| 2018-03-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food comingling/stored over food establishment food and under shelves in freezer. make sure to have a designated area for employ |
| 2018-03-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-201.18 walls and ceilings, studs, joists, and rafters - c studs, joist, and rafters shall not be exposed to areas subject to moistu |
| 2017-11-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed near door to kitchen with lip contact surfaces exposed. repeat. |
| 2017-11-21 |
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 three unlabelled spice shakers throughout cook line area. cdi: labelled. |
| 2017-11-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed some cooked plant proteins cooling in covered containers. cdi: containers |
| 2017-11-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled spray bottle of sanitizer under three compartment sink. cdi: bottle labelled as sanitizer. repeat. |
| 2017-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed large amounts of food residue on cook line area. |
| 2017-09-19 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed in expo area with lip contact surface exposed. |
| 2017-09-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical spray bottle (sanitizer) on chemical shelf beneath three compartment sink with no labels to indicate contents. cdi: labelled as sanitizer. |
| 2017-06-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed pic wash her hands and then proceed to turn off faucet with bare hands. cdi: corrected th |
| 2017-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs overstacked in prep unit across from grill line reading over 45f. observed container of lettuce reading 59f in reach in. cdi: pic had excess eggs removed from prep unit and |
| 2017-06-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several unlabelled containers of spices and a squeeze bottle of oil on cook line. repeat. |
| 2017-06-16 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing from cardboard dumpster behind facility. obtain replacement from property management. |
| 2017-06-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored on clean drainboard of three compartment sink at back of facility. keep employee food away from food prep areas and |
| 2017-03-29 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c - observed a spread of employee food stored on prep tables with utensils in bowls. discontinue maintaining food on prep areas. all eating should occur in dinning area. |
| 2017-03-29 |
52 |
5-501.12 outdoor enclosure - c5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.5-501.113 covering receptacles - c- observed lids missing from both receptacles. observed high |
| 2017-03-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0 pts - repainting needed on wood shelving. |
| 2017-03-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - repeat - observed several containers with no label throughout. |
| 2017-03-29 |
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 - 0 pts - observed egg rolls and spring rolls not labeled in reach in. observed garlic and oil being dated for 7 days reading 43f. cdi- date |
| 2017-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0pts - observed rice left out at room temperature after cooing causing some cold spots of 117-131f. cdi - reheated. |
| 2017-03-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - repeat - observed raw shell eggs and raw scallops over ready to eat foods in reach in. cdi- moved. |
| 2016-11-10 |
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 employees grabbing noodles with bare hands from stored batch. noodles remaining in batch are being store |
| 2016-11-10 |
14 |
4-702.11 before use after cleaning - p - 0pts - observed one pot being washed and rinsed but not sanitized. cdi- properly sanitized. |
| 2016-11-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed garlic and oil (53f), cooked broccoli (49f), and shrimp (51f) stored in containers on top of food in make top units. this food is not under any temperature control an |
| 2016-11-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - 0 pts, observed eggs over ready to eat foods in reach in. cdi- moved. |
| 2016-11-10 |
40 |
3-302.15 wash fruits and vegetables prior to use. - observed broccoli cut and placed back in original box. discontinue this practice. |
| 2016-11-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0 pts - observed several containers with no label throughout. |
| 2016-07-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone and car keys on prep table. cdi items relocated. |
| 2016-07-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees who were scooping soups and frying egg rolls and chicken working without a hair restraint. |
| 2016-07-20 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf. observed cans that were dented stored with cans in good condition. cdi bnad cans relocated. |
| 2016-07-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed bbq ribs and bbq pork sitting on counter while cooling. cdi items placed |
| 2016-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed garlic/oil and broccoli sitting above chill line in reach in unit, ribs, sliced pork, noodle, dumpling, stew chicken, shrimp, and wontons all out of temperature. cdi some items |
| 2016-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed stove, wok line, utensil holder, and rice warmer holder soiled with food debris. |
| 2016-04-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep counters throughout kitchen. |
| 2016-04-04 |
18 |
los 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 facility with rice from overnight at 47f. cdi items discarded. |
| 2016-04-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed facility with ice machine soiled with debris. repeat.4-702.11 food contactg surfaces shall be sanitized before use and after cleaning. observed e |
| 2016-04-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed bowl used for raw beef and raw chicken. cdi bowl moved. instructed facility to use separate bowls if food is not all cooked to 165f or above. 3-302.11(a) separate raw animal foods |
| 2016-01-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal and plastic dishes soiled with food debris and left date stickers. cdi items moved for cleaning.4-602.11 clean the equipment and utensils used |
| 2016-01-19 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor near prep table. repeat. |
| 2016-01-19 |
45 |
4-502.11(a) maintain utensils in good repair. observed homemade wood piece with nails inside used to prepare food. cdi item discarded. |
| 2016-01-19 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed dumpster that was corroding at the bottom and causing holes appearing. repeat. |
| 2015-10-12 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed dumpster have corroded through in numerous places dumpster needs to be replaced. -0 points- |
| 2015-10-12 |
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 of debris in gaskets of food prep unit. -0 points- |
| 2015-10-12 |
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 125 degrees. |
| 2015-10-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor. |
| 2015-10-12 |
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 all items datemarked for 7 days in walk in and all temps between 41-45 see chart above all items should be labeled for 4 days. cd |
| 2015-10-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed basket of chicken being held on shelf over woks at 101 degrees must be held 135 degrees or over. cdi discarded. |
| 2015-10-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed no measurable sanitizer concentration. cdi remixed sanitizer. |
| 2015-07-01 |
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 rice in prep unit at 86 degrees f greater than two hours after removing from heat. cdi pic discarded rice. |
| 2015-07-01 |
35 |
.4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer bucket used to clean food contact surfaces at 0 ppm chlorine cdi pic drained and refilled bucket. |
| 2015-07-01 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed 7 containers of breaded cooked chicken stored in walk in at proper temperature but not covered or shielded. cdi containers covered |
| 2015-07-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed wontons in prep unit tightly covered at 53 degrees f greater than 2 hours |
| 2015-07-01 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed rice scoops stored in container beside steamer other in use utensils st |
| 2015-07-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths being held in bucket with no sanitizer. cdi pic refilled buckets with sanitizer at proper concentration. |
| 2015-02-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a couple of wet wiping cloths left out in the kitchen. cdi - placed back in sanitizer since they were not in use. |
| 2015-02-25 |
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 containers of sauce on the floor as well as a container of chicken on the floor by the stove where it was waiting to be |
| 2015-02-25 |
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 an unlabeled container of flour. cdi - labeled. |
| 2015-02-25 |
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 the facility had not date marked several containers of chicken. cdi - discarded or dated depending on circumstances. |
| 2015-02-25 |
14 |
4-501.114 . wash, rinse, and sanitize as required by the rules. p. observed the facility was using a 3 compartment sink to process dishes and was using the middle department as the wash compartment and the next compartment as the rinse. there was no sa |
| 2015-02-25 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed containers of cooked chicken and egg rolls were uncovered in the walk-in refrigerator while in cold storage. cdi - covered. |
| 2015-02-25 |
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 an employee prepping vegetables and dumplings with their bare hands. cdi - process stopped. pic said t |
| 2014-11-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw chicken in prep sink at 60f; cooked chicken at cook line at 108f. cdi - items were moved to walk in freezer to rapidly cool. repeat violation. vr - will return with in 10 days to ver |
| 2014-11-12 |
4 |
general comment2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink cup stored on prep counter. cdi - discarded during the inspection. |
| 2014-11-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf reusable rubber gloves and wet wiping cloth stored in handsink near register. cdi - items relocated during the inspection. |
| 2014-11-12 |
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. rice in walk in cooler still at 51f from the previous day. cdi - rice was discarded. |
| 2014-11-12 |
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 no date marks on tcs food throughout facility. cdi - pic correctly dated items. vr - will return within 10 days to verify correction. |
| 2014-11-12 |
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 rice cooling in large, deep bowls. cdi - rice cooling from yesterday discarded; ric |
| 2014-11-12 |
37 |
general comment3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. several bags forozen chicken stored on floor of walk in cooler. cdi - relocated |
| 2014-11-12 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep surfaces throughout. cdi - wet wiping cloths placed in sanitizer bucket. |
| 2014-11-12 |
41 |
general comment3-304.12 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. knife stored with blade in crack between prep counter and prep coo |
| 2014-11-12 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food accumulating on handles of handwashing sink. clean regularly. |
| 2014-08-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observe containers of spices at cook line , and container of baking soda in dry storage with no label. |
| 2014-08-14 |
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 observed two large bowls of rice cooling. cdi - rice separated into thinner portion |
| 2014-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple bowls of cooked sweet and sour chicken above 45f on prep counter. cdi - chicken moved to walk in cooler as it had been cooked less than 1 hour ago. |
| 2014-03-13 |
47 |
clean the build up on the cookline. observed grease and food debris at the end of the line. |
| 2014-03-13 |
41 |
store utensils dry, in water at or above 135f or in the food product. observed utensils stored in room temperature water. |
| 2014-03-13 |
35 |
label all dry good working containers. observed large white containers no longer legible and small containers of spices not labeled. |
| 2014-03-13 |
14 |
food contact equipment must be clean to the sight and touch. observed food debris left on large metal bowls and small metal pans. cdi by washing and sanitizing. |
| 2014-03-13 |
13 |
properly separate all raw meats. observed a sheet pan of raw beef (steaks) stored under a sheet pan of wonton with raw pork inside the walk in freezer. cdi by moving to the correct location. |
| 2013-08-27 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display. observed shell eggs over rice in prep cooler, cdi by moving. |
| 2013-08-27 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed garlic in oil 49f, cdi by cooling, ensure garlic in oil is not stacked on top of cooler to ensure it remains in temperature control. |
| 2013-08-27 |
54 |
ensure adequate facilities are available for storage of personal belongings. observed multiple areas of kitchen with personal items being stored. |
| 2013-08-27 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed cabbage, dumplings, shrimp, etc. in walk-in cooler with no date marking. facility marking some items with expiration date an |
| 2013-03-05 |
54 |
ensure that separate areas are provided for storing employee belongings. observed multiple personal items; bikes; etc. stored throughout kitchen area and stored with food; equipment; utensils; etc. |
| 2013-03-05 |
31 |
use only approved methods for cooling tcs foods. observed deep containers of rice; chicken cooling in walk-in cooler and prep cooler; cdi by spreading. |
| 2013-03-05 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking on lettuce; sprouts; date marking system that exceeds 7 days on egg rolls; chicken; rice; etc; cdi by instruc |
| 2012-12-11 |
6 |
2-301.12 ensure that employees are using correct procedure for washing hands. hands must be washed using soap and warm water for at least 20 seconds; rinsed; dried with a paper towel. observed employee rinsing hands with gloves on instead of hand washin |
| 2012-12-11 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2012-12-11 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed facility working on date marking system; some items such as lettuce; cooked chicken; egg rolls; bbq still not date marked; cd |
| 2012-12-11 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed employee handling carrots with bare hands; |
| 2012-12-11 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting on gloves before washing hands; cdi by instruction. |
| 2012-12-11 |
1 |
2-103.11 the person in charge is responsible for ensuring that persons unnecessary to the food service operation are not allowed in food preparation areas. observed children's bikes stored in kitchen; children are not allowed to be in kitchen; cdi by ins |