| Violation Date |
Code |
Description |
| 2018-12-11 |
53 |
6-501.12 cleaning, frequency and restrictions - c- observed heavy grease accumulation and soil underneath cooking equipment and behind cooking equipment. |
| 2018-12-11 |
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 1 fryer basket with corner wires broken. cdi, operator removed item from use. |
| 2018-12-11 |
42 |
4-803.11 storage of soiled linens - c - observed several soiled towels stored around waist of food employee. observed wet cloth stored under cutting board. |
| 2018-12-11 |
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 utensil stored in hot water at 72 degrees f. |
| 2018-12-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed onions stored on ground in kitchen and egg roll wrapper stored on ground in boxes inside walk in freezer. observed storage rack o |
| 2018-12-11 |
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 containers of dry food ingredients not labeled by common name. repeat. |
| 2018-12-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed 1 container of cut cabbage in tall prep refrigerator not date marked and operator could not de |
| 2018-12-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- observed raw beef stored over sauce in walk in cooler. observed raw chicken removed from commercial packaging stored over tray of cheese rangoon. observed raw pork stored ov |
| 2018-12-11 |
6 |
2-301.14 when to wash - p- observed food employee touch soiled towel around waist but not wash hands after contamination before handling clean equipment. |
| 2018-09-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed washed and prepared cabbage stored on box of unwashed produce. observed raw chicken stored in container with raw beef in flip top prep refrigerator. observed raw c |
| 2018-09-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed 2 containers of noodles with incorrect date of preparation as communicated by pic. cdi, noodle |
| 2018-09-20 |
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 chicken cooling in deep covered bowl in walk in cooler. cdi, operator tr |
| 2018-09-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a couple dry food storage containers not labeled as required at cook line. |
| 2018-09-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed door open and only screen door left at rear exit. ensure proper weather stripping used around door to prevent insects from entering food establishment. |
| 2018-09-20 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed rack next to hand washing sink with dry curry powder. relocate storage rack 12 inches from hand washing sink or provide splash guard at hand washing sink to prevent contamination of food and e |
| 2018-09-20 |
42 |
4-803.11 storage of soiled linens - c - observed soiled towels stored around waist of food employee. observed soiled towels stored in cardboard box near hand washing sink. |
| 2018-06-07 |
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 wire strainer and fryer basket in poor repair and damaged wiring. cdi, items re |
| 2018-06-07 |
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 below 135 degrees f at front steam well |
| 2018-06-07 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing under running water at 75 degrees f. |
| 2018-06-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce including peppers and oranges stored over rte bean sprouts and other cooked foods. observed spring rolls removed from commercial packaging and sto |
| 2018-05-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on-site. cdi by instruction. |
| 2018-05-25 |
6 |
2-301.14 when to wash - p - observed food employee touch trash can and soiled utensils then proceed to handle food without washing their hands in between. cdi by instruction. repeat. |
| 2018-05-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed food employee wash towel at handwashing sink. cdi by instruction. |
| 2018-05-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed cabbage and other foods in walk in unit not covered or protected. observed raw pork over cooked chicken. raw chicken stored with raw pork. observed raw shell egg s |
| 2018-05-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed cutting board, and large metal pot and container stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. |
| 2018-05-25 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed large bin of cooked chicken and noodle with date of preparation of 5/14. cdi, operator volunta |
| 2018-05-25 |
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 bowl with no handle used as scoop in sauce and rice utensil stored in wa |
| 2018-05-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a watch. |
| 2018-05-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet cloths on counter surfaces. |
| 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 grease accumulating on fryer unit door and under frying equipment. |
| 2018-05-25 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed food employee use same utensils for raw beef after raw chicken. cdi by instruction. |
| 2018-02-12 |
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 floors at prep units damaged and in need of repair. |
| 2018-02-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpsters open and in area in need of cleaning. -0 points- |
| 2018-02-12 |
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 cleaver stored between prep unit in visible debris. |
| 2018-02-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken cooled from last night cooled in large mass. cdi instructed pic |
| 2018-02-12 |
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 observed chicken cooked last night and in walk in cooling at 49 degrees . cdi discarded. |
| 2018-02-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over ready to eat chicken . cdi reordered storage. repeat violation |
| 2018-02-12 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee working with trash and then go back to work with food without handwash . cdi instructed employee on proper handwashing and he washed his hands. |
| 2017-11-13 |
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 a container of chicken in walk in cooler and a bag of lettuce in reach in unit with no date marks to indicate when products were co |
| 2017-11-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no pic on site during inspection with a food protection manager certification. |
| 2017-11-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw eggs stored beneath raw beef, chicken and shrimp. cdi: shelving for raw meats and eggs were swapped, placing eggs over raw meats. repeat. |
| 2017-11-13 |
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 two deep, plastic pans of fried chicken and two large metal bowls of grilled chicken cooling in walk in between 50f and 70f. |
| 2017-11-13 |
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 multiple cooked food items cooling in densely packed, covered containers a |
| 2017-11-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed frozen meats stored directly on floor in walk in freezer. |
| 2017-11-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth for front counter stored directly on counter. cdi: cloth placed in sanitizer bucket. repeat. |
| 2017-11-13 |
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 tongs for raw beef stored with handle in contact with cooked chicken in |
| 2017-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans wet stacked along drying rack above three compartment sink. cdi: demonstrated pyramid stacking procedure for employees. |
| 2017-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue on handles of reach in units on cook line and on shelving in units throughout facility. repeat. |
| 2017-08-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shell eggs stored beneath raw chicken and raw fish. cdi: storage order corrected. |
| 2017-08-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some large plastic tubs with minor food debris on them while stored as clean. cdi: tubs sent for re-washing. |
| 2017-08-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed three egg rolls in hot holding area holding at 124f. cdi: egg rolls voluntarily discarded. |
| 2017-08-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabelled chemical spray bottle beneath three compartment sink. cdi: labelled as grill cleaner. |
| 2017-08-07 |
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 observed noodles and cabbage mix cooling in prep top unit designated for holding at |
| 2017-08-07 |
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 some unlabelled working containers of food on cook line. improvement has been shown since the last inspection, as some ite |
| 2017-08-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on back prep table outside of sanitizer bucket. observed front sanitizer bucket reading 0 ppm chlorine. cdi: front bucket was dumped and replaced with saniti |
| 2017-08-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed two stacks of single service cups behind register displayed with lip contact surface exposed to air. repeat. |
| 2017-08-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue on handles of reach in units on cook line, in floor of walk in freezer, and on shelving in walk in cooler and freezer. repeat. |
| 2017-05-10 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed chicken wings and wontons in lower portion of line cold holding units that had been prepared/opened the day before that had not bee |
| 2017-05-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed shrimp and egg rolls cooling in walk in in tightly covered containers. cdi |
| 2017-05-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple containers of spices and squeeze bottles of oil on cook line that had not been labelled. repeat. |
| 2017-05-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored on cook line outside of a sanitizer bucket. repeat. |
| 2017-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all foods in left cold holding unit between 48f and 53f. items included sweet and sour chicken, raw beef, chicken, and egg rolls. pic stated that items were placed in the unit a |
| 2017-05-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service plates on expo line displayed with the food contact surface up, exposing it to the air. |
| 2017-05-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food residue on the handles of lower portion of line prep units and buildup in gaskets on line uits and walk in cooler. cleaning needed throug |
| 2017-05-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans on the drying rack that had been stacked wet. |
| 2017-02-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - employee health policy not signed by all employees. although other languages were left for pic they were not used. pic must |
| 2017-02-22 |
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 no date marking on pork strips prepared, frozen, and thaw. cdi - dated. |
| 2017-02-22 |
35 |
3-302.12 food storage containers identified with common name of food - c - repeat - observed containers on the line with no label holding ingredients (salt, sugar, msg). ensure that all containers are labeled. |
| 2017-02-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed only bucket in use reading 0 ppm. cdi- replaced with fresh reading 100 ppm chlorine. |
| 2017-02-22 |
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. - 0pts - observed utensils stored in water reading 120f. cdi- changed. |
| 2017-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed noodles reading 67f and eggs reading 57f. cdi - items discarded. discontinue leaving product out of temperature control. |
| 2017-02-22 |
49 |
5-205.15 maintain a plumbing system in good repair.- observed floor drain slow to drain causing a build up of water that could potential cause a sewage problem. floor drain must be assessed and repaired immediately to ensure compliance. after speaking wit |
| 2017-02-22 |
52 |
5-501.115 maintaining refuse areas and enclosures - c - observed refuse around cardboard receptacle. clean.5-501.113 covering receptacles - c- observed doors open at dumpster. |
| 2017-02-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - repeat -floors - detailed floor cleaning needed throughout particularly under and behind equipment. base boards need detailed cleaning and some areas missing. walls - observed build up on walls in mai |
| 2017-02-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed cleaning needed in - reach in units for water build up, lid of units for sticky residue, and all internal components - gaskets throughout |
| 2016-11-14 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - repeat - floors - floor cleaning needed throughout under and behind equipment. walls - observed some minor build up on walls in main kitchen area. |
| 2016-11-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed cleaning needed in - reach in units for water build up - gaskets - shelving of walk in cooler and reach in units - storing shelving - ext |
| 2016-11-14 |
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. - 0pts - observed one scoop in contact with ingreident. |
| 2016-11-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- 0pts - observed front line emploiyee placing rice on plates wihtout hair restraint. |
| 2016-11-14 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed containers on the line with no label. observed white bins with no labels. ensure that all containers are labeled. |
| 2016-11-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw beef stored over brown sauce. observed chicken stored over raw beef. cdi- items moved. |
| 2016-11-14 |
8 |
6-301.14 handwashing signage - c - 0pts - handwashing sign missing at front hand sink. cdi- provided. note: provided pic jun with spanish and chinese versions of employee health policy to ensure that all employees are aware of employee health policy, |
| 2016-11-14 |
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 employee wash hands for less than 5 seconds total, touch hand sink handles with clean h |
| 2016-08-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled spray bottle of cleaner. label all bottles to ensure proper use. cdi- bottle labeled during the inspection. repeat |
| 2016-08-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on the table mounted can opener. clean and sanitize after each use. |
| 2016-08-09 |
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 the shelving in the walk-in cooler. |
| 2016-08-09 |
1 |
1 2-101.11 pic shall be present during all hours of operation.-pf: no certified food manager for this facility. person in charge must have an ansi accredited food protection manager certification. repeat |
| 2016-08-09 |
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 floor tiles in the kitchen in poor repair. observed water damaged ceiling til |
| 2016-08-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed clogged floor drain near the walk-in cooler door. drain is not backing up, but has a slow drain and shall be properly maintained. |
| 2016-04-22 |
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 excessive grease build-up at the hood. clean and needed to prevent build-up. |
| 2016-04-22 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed warewashing sink used for hand washing. use hand sinks for all hand washing needs. |
| 2016-04-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of chicken stored on the floor in the kitchen and food observed stored on the floor in the walk-in freezer. |
| 2016-04-22 |
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 bulk containers with salt, sugar, flour etc not properly labeled as required. |
| 2016-04-22 |
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 walk-in cooler in metal pans covered and stacked. |
| 2016-04-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabeled spray bottles. one contained cleaner and the other was sanitizer. label all bottles to ensure proper use. cdi- bottles were labeled during th |
| 2016-04-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pooled eggs on the cart at the wok outside of temperature control at 60 f. pic stated they are taken out during lunch and that the product has only been out for an hour. cdi- |
| 2016-04-22 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed rice scoops with excessive build-up of rice sticking to the spoons stored in a dry container next to the rice. pic stated they are washed before |
| 2016-04-22 |
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 employee rinsing with water only hands in the rinse compartment of the 3-compartmnet sink |
| 2016-04-22 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: no certified food manager for this facility. person in charge must have an ansi accredited food protection manager certification. repeat |
| 2016-01-06 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. |
| 2016-01-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: need paper towels in men's room.5-205.11 using a handwashing sink-operation and maintenance - pf: discontinue storing metal scrub pad in hand sink. hand sinks are |
| 2016-01-06 |
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 lo mein and sweet and sour chicken stored in walk in cooler not dated. any potentally hazardous foods cooked and kept longer than |
| 2016-01-06 |
49 |
5-205.15 maintain a plumbing system in good repair. floor drain clogged under back hand sink and middle of floor. repair. |
| 2016-01-06 |
45 |
4-501.11 maintain equipment in good repair. reseal gasket on small prep cooler door. split. |
| 2015-12-17 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf: small prep unit near wall holding 58-60f. verification needed.3-501.15 cooling methods - pf: observed lo mein cooling covered with lid. |
| 2015-12-17 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. |
| 2015-12-17 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: employees must wash hands after handling raw foods before starting any other tasks. |
| 2015-12-17 |
8 |
5-204.11 handwashing sinks-location and placement - pf: observed hand sink not conveniently located to cook line. facility has a sink near cook line that is being used and counter space/drainboard. |
| 2015-12-17 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p: observed raw shrimp being prepped in prep sink that was not cleaned properly. sink was soiled with noodles, veggies, and other food produsts. must clea |
| 2015-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed can opener hanging on side of hand sink. observed 1 pair of tongs being used for all products in prep unit (raw nad cooked). suggested using a separate to |
| 2015-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: cooked shrimp 60f, cut veggies 60f. bean sprouts 60f in small prep unit near wall. cdi- all discarded. must keep all cold foods cold at 45f or below. |
| 2015-12-17 |
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. discontinue storing in use utensils in cracks between equipment. |
| 2015-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelving throughout facility. clean fans in walk in cooler and near cook line. clean shelving in walk in cooler. clean sides of cooking equipment. |
| 2015-12-17 |
43 |
4-502.13 single-use and single-service articles may not be reused. remove soiled aluminum foil from racks and under cooking equipment. |
| 2015-12-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving in walk in cooler. repair/replace. replace cutting boards. |
| 2015-12-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed orange water running from faucet at back hand sink. floor drain unback hand sink slow draining. clogged slightly. |
| 2015-12-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. clean floors throughout facility.6-201.17 walls and ceilings, attachments - c: attach an effective door sweep on back door so that t |
| 2015-12-17 |
54 |
4-202.18 ventilation hood systems, filters - c: clean hood filters. 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. personal items must be stored seperately from food and food items. |
| 2015-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. must allow dishes to air dry completely before use. observed employee towel drying utensils. |
| 2015-09-11 |
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. general cleaning of floors and walls need espcially the |
| 2015-09-11 |
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 items taken from prep unit to cool tightly covered . cdi advised pic to |
| 2015-09-11 |
20 |
is 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lo mein , breaded chicken, chicken and chicken wings all above 45 degrees see temperature chart above. cdi all items moved to walk in to cool. |
| 2015-09-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef and scallops stored in same containers and drainage comingling. cdi discarded. |
| 2015-09-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed not certified food protection manager on duty. |
| 2015-05-05 |
21 |
general comment3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf one container of cooked chicken wings and 2 containers of lo mein noodles in walk in cooler with no date mark; other items su |
| 2015-05-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p 3-302.11(a) separate the different types of raw animal foods. -p observed unwashed broccoli and unwashed cabbage above ready-to-eat items such as sauces, fried chicken wings, cooked noodles |
| 2015-05-05 |
20 |
b3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sweet and sour chicken stacked high in flip top unit and holding above 45f. cdi - out of temp portion discarded; educated pic about not stacking product above the chill line. |
| 2015-05-05 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on prep table in back; all others stored correctly in sanitizer. cdi - placed in sanitizer. |
| 2015-05-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. this became a 2 point deduction january 1st 2014. |
| 2015-05-05 |
49 |
general comment5-205.15 maintain a plumbing system in good repair.-p drain pipe from handsink discharging at edge of floor drain and running along floor in front of walk in cooler. cdi- drain pipe adjusted to direct discharge flow into floor drain beneath |
| 2015-05-05 |
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 heavy build up of grease on floors under the coo |
| 2015-05-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy accumulation of food debris on wire shelves in walk in cooler. clean these frequently. repeat violation. |
| 2014-12-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the shelving. |
| 2014-12-23 |
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 utensils held in room temperature water in the back. |
| 2014-12-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed shrimp was 54f in the cold holding unit. cdi - placed in the walk-in to cool. |
| 2014-12-23 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed a couple open bags of rice. cdi. |
| 2014-12-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic is not certified. |
| 2014-09-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic was not certified as required. |
| 2014-09-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths were not being held in sanitizer between uses and were instead on tables and cutting boards. |
| 2014-09-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed the glass cleaner was unlabeled. |
| 2014-09-18 |
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 an in-use knife on the line is stored in the gaps between equipment be |
| 2014-04-08 |
53 |
clean the floors under and behind equipment. |
| 2014-04-08 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. clean non food contact surfaces throughout. |
| 2014-04-08 |
39 |
3-304.14 wiping cloths, use limitation - c. store wet wiping cloths in sanitizer. observed they were not stored in sanitizer. |
| 2014-04-08 |
35 |
3-302.12 food storage containers identified with common name of food - c. observed dry goods such as cornstarch etc were not labeled. |
| 2014-04-08 |
26 |
7-102.11 common name-working containers - pf. working containers of chemicals must be labeled with the common name. observed 2 containers of chemicals without the common name. |
| 2014-04-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held |
| 2014-04-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed a knife with dried food debris on it. cdi - cleaned. |
| 2014-04-08 |
1 |
2-102.12 certified food protection manager - c2-102.11 demonstration - c. the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the |
| 2014-02-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2014-02-04 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2014-02-04 |
6 |
2-301.15 where to wash observed food employee washing hands in rinse compartment of 3 comp sink. cdi- stopped in progress; instruction provided by ehs food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility |
| 2014-02-04 |
35 |
3-602.11 food labelsrules require packaged foods available for self service be properly labeled by fda standadrs. observed cooked noodlews bagged for self service at counter.cdi- facility does not want to get labels so has removed to behind counter where |
| 2014-02-04 |
34 |
4-302.12 food temperature measuring devices observed facility has no thin diameter probe for measuring thin foods. vr a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be p |
| 2013-08-30 |
42 |
.4-903.11 (a) utensils must be stored in a manner to prevent contamination. knife stored between prep top coolers where it is not easily cleanable. |
| 2013-08-30 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-08-30 |
34 |
4-302.12 provide a thin probe thermometer capable of measuring thin products. facility has thick probe thermometer. recheck in 10 days. |
| 2013-08-30 |
1 |
2-102.12 a certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. pic on site not certified. deductions will begin january 1, 2014 |
| 2013-05-09 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-05-09 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2013-05-09 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed cooked chicken; noodles; cut cabbage; etc. with no date marking; cdi by instruction. |
| 2013-05-09 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on oven cleaner bottle; cdi by labeling. |
| 2013-05-09 |
13 |
ensure food is only in contact with clean utensils and single service utensils. observed cabbage stored in plastic grocery bags; cdi by instruction. |
| 2013-05-09 |
34 |
4-302.12 provide properly sized thin probe thermometer for use in thin food products. observed thick probe dial thermometer available for use; cdi by instruction. |
| 2013-05-09 |
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. |
| 2013-05-09 |
42 |
store utensils in a clean place where they are not exposed to contamination. observed knife stored between coolers in an area that is not easily cleanable. |
| 2013-05-09 |
31 |
ensure that approved methods are used for cooling tcs foods. observed broccoli and shrimp cooling in deep containers in top of prep cooler; cdi by instruction/moving. |
| 2013-02-19 |
53 |
6-501.12-physical facilities shall be cleaned as often as necessary to keep them clean. observed food residue on wall behind fryer. cdi-wall was cleaned and sanitized. |
| 2013-02-19 |
39 |
3-304.14-cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution. observed wet wiping cloths stored on counter. cdi-wiping cloths were pu |
| 2013-02-19 |
13 |
3-302.11-food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. observed raw eggs stored above noodles in reach-in cooler. cdi-eggs were moved to a b |
| 2013-02-19 |
1 |
2-102.12-at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. observed no cedrtified food protection manager. instructi |
| 2012-11-21 |
2 |
2-103.11-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 relate to diseases that are transmissible through food. |
| 2012-11-21 |
41 |
3-304.12-utensils shall be stored with their handles above the top of the food within the containers. observed scoop handles in contact with food. cdi-scoop handles were removed from food product. |
| 2012-11-21 |
39 |
3-304.14-wiping cloths shall be stored between uses in a sanitizer solution. observed wiping cloths stored on cutting bored. cdi-wiping cloths were stored in sanitizer. |
| 2012-11-21 |
21 |
3-501.17-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; |
| 2012-11-21 |
6 |
2-301.14-wash hands after engaging in activities that contaminate the hands. observed employee leave cook line and touch reach-in cooler door handle with bare hands and go back to cook line to start prepping food without washing hands. cdi-employee was |
| 2012-11-21 |
1 |
2-102.12-at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. observed no certified food protection manager. instructio |