| Violation Date |
Code |
Description |
| 2018-11-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed cut cabbage, chicken, and wantans with no date in the walk in cooler. pic stated that the items were prepared last night. all items we |
| 2018-11-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. - observed chicken wings on the front line with a temperature range of 125-129f. cdi- pic reheated items to proper temperature. |
| 2018-11-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw beef stored above produce in the walk in cooler. cdi- pic rearranged items. |
| 2018-11-29 |
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. upon the arrival, a food employee was observed cutting carrots on a prep surface with no gloves. the intent was |
| 2018-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves in the walk in cooler. have cleaned. repeat. |
| 2018-09-25 |
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 the walk in cooler covered with plastic wrap. cdi-th |
| 2018-09-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings hot holding below 135f on the serve line. cdi-the wings were reheated to 180f. |
| 2018-09-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken and beef stored above vegetables in the walk in cooler. cdi-the vegetables were moved to another shelf. repeat. |
| 2018-09-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink sitting on top of a can of food product. cdi-the drink was removed. |
| 2018-06-22 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee move from dirty to clean dishes without a hand wash. |
| 2018-06-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over ready to eat chicken in the walk in. cdi-pic moved items to correct order.3-302.11(a) separate the different types of raw animal foods. -pf observed raw chi |
| 2018-06-22 |
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 items cooling in walk in with lids and plastic wrap on them. cdi-pic educa |
| 2018-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in kitchen. pic stated that they had pest control, but they had not made their monthly visit for the month yet and would call them. |
| 2018-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled gaskets and build up on shelving in facility. |
| 2018-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep surfaces. |
| 2018-06-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored above dry storage items on the shelves in the back area. |
| 2018-06-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sauce on the floor in containers at beginning of inspection. |
| 2018-02-20 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medication stored in walk-in cooler in direct contact with customer items. cdi medication relocated. |
| 2018-02-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw animal foods stored above ready-to-eat food in walk-in cooler. cdi items properly rearranged.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings |
| 2018-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage holding out of temperature control above 45f. cdi product voluntarily discarded. ehs recommends holding cabbage on tphc. pic stated cabbage will be cold held in flip |
| 2018-02-20 |
33 |
3-501.13 use approved thawing methods. observed beef thawing in standing water. cdi water turned on product. repeat violation. |
| 2018-02-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored in direct contact with grocery bags in reach-in freezer. |
| 2018-02-20 |
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. observed in-use utensils stored in water at 85f. |
| 2018-02-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food/spices stored in direct contact with facility food. |
| 2017-12-15 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site at time of inspection.repeat |
| 2017-12-15 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee recontaminate hands by closing faucet without using barrier. cdi, food empl |
| 2017-12-15 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed several heavily dented cans stored for use in facility. food employee re-located cans for discard. |
| 2017-12-15 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed all food in service line he |
| 2017-12-15 |
33 |
3-501.13 use approved thawing methods. observed chicken being thawed in standing water, directly in prep sink. thawing may be performed under running water. |
| 2017-12-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs.-pf observed several cooked foods in flip top and in walk in cooler not date marking in facility. improvement from last inspection, many foods in |
| 2017-12-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in use wet wiping cloths stored on counter. |
| 2017-12-15 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in woman's restroom. repeat |
| 2017-12-15 |
54 |
6-305.11 designation-dressing areas and lockers - c observed employee food stored amongst facility food. ensure designated area for employee food is used. |
| 2017-12-15 |
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 bracelets while working with food. |
| 2017-08-17 |
19 |
repeat non-compliance: observed one chicken wing holding at 118 degrees f. cdi - discarded3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -precommend using time as a public health control (tphc) for all products on serving line.**improv |
| 2017-08-17 |
1 |
observed no pic certified as a food protection manager on site at time of inspection.2-101.11 pic shall be present during all hours of operation. -pf |
| 2017-08-17 |
13 |
observed raw shrimp over cooked chicken in walk in cooler. observed raw chicken over cooked chicken in walk in cooler. cdi - reorganized.observed opened container of shrimp over ready to eat and cooked items in freezer, spring roll and pork.3-302.11(a) se |
| 2017-08-17 |
14 |
observed interior of ice machine collecting residue.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-08-17 |
21 |
repeat non-compliance: observed date mark on hangers not corresponding to the items that are above. date mark hangers have proven not to be an effective method of date marking for this facility. date marks must be placed directly on product container.3-5 |
| 2017-08-17 |
20 |
repeat non-compliance: observed oil and pepper mixture that is made with hot oil at room temperature for all day shift. observed sesame chicken sauce held on cart at 74 degrees. cdi - items discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45 |
| 2017-08-17 |
35 |
repeat non-compliance: observed msg, salt, sugar, oil, and other sauces on cart not labeled.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-08-17 |
37 |
observed frozen shrimp in plastic to go bag.3-303.12 storage or display of food in contact with water or ice - c use food grade bags for repackaging items. |
| 2017-08-17 |
45 |
observed caulk at splash guard at prep sink damaged an in need of replacement.4-501.11 maintain equipment in good repair. |
| 2017-08-17 |
51 |
observed no covered trash can in woman's rest room.5-501.17 provide a covered waste bin in female restrooms. |
| 2017-08-17 |
33 |
observed chicken thawing under 80 degree running water.3-501.13 use approved thawing methods. if water is used to thaw, it cannot exceed 70 degrees f. |
| 2017-05-30 |
20 |
observed oil and pepper mixture. pic stated that oil is poured over peppers hot. item is tcs and must be date marked and held at 45 or below. cdi - discarded3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-05-30 |
41 |
repeat non-complaince: observed scoop handles in contact with sugar and msg. cdi - removed3-304.12 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 th |
| 2017-05-30 |
35 |
observed oil, peper and oil, garlic and water, salt, sugar, and msg not labeled on cook line. cdi - dated.3-202.17 shucked shellfish, packaging and identification - pf |
| 2017-05-30 |
21 |
observed cabbage in flip top not labeled. observed tags in front of bus tubs in walk in. move dates to bus tubs as tubs are being moved and not in front of correct item cdi - items dated3-501.17 date mark/label all tcs foods that are ready-to-eat once ope |
| 2017-05-30 |
19 |
observed chicken wings at 122 on hot line. reccomend using time as a public health control for chicken wings and other items that are not holding temperature on display line. cdi - discarded.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or abov |
| 2017-05-30 |
18 |
observed rice in walk in cooler at 61 degrees f, 10 minutes later at 60.8. fried rice not cooling within required temperature parameter. cdi - reheated and placed on line.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a |
| 2017-05-30 |
14 |
observed residue collecting on pepsi nozzel. cdi - sent to dish area.observed interior of ice machine collecting residue on wall and door interior.observed food residue collecting one utensil. cdi - sent to dish area.4-602.11 clean the equipment and uten |
| 2017-05-30 |
1 |
observed no certified food safety manager present at time of inspection.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-02-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of degreaser not labeled. cdi bottle labeled. |
| 2017-02-09 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2017-02-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken cooling out of temperature control below 135f. cdi items placed |
| 2017-02-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two buckets of soy sauce stored on floor. |
| 2017-02-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken stored directly above beef in walk-in cooler. cdi items rearranged properly.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or pack |
| 2017-02-09 |
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 standing water. |
| 2017-02-09 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on walk-in cooler.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed white rice holding in rice cooker la |
| 2017-02-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored serving line. observed wet wiping cloths stored in water beside handsink. cdi wet wiping cloths placed in sanitizer. |
| 2016-09-14 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed food employees using cell phones at the beginning of the inspec |
| 2016-09-14 |
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 cooked chicken cooling on the counter in the kitchen with tight lid. -.5- |
| 2016-09-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed for five gallon buckets of sesame sauce stored on the floor of the kitchen. cdi - pic instructed food employee to place buckets i |
| 2016-09-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelet on food employee hand. cdi - pic instructed removal.2-402.11 use head coverings, beard guards and clothing to restrain bod |
| 2016-09-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pepper chicken hot holding at the front line at 127f. cdi - pic voluntarily discarded and reminded to actively stir food to evenly distribute heat to all parts. -0- |
| 2016-09-14 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracks in the food contact surface of two ladles at the front line stored as clean. cdi - pic voluntarily discarded these. -0- |
| 2016-09-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving with dishes stacked in direct contact and in the basin of the handsink. clean. -.5- |
| 2016-09-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed gunky caulking around the handsinks in the bathrooms and in the kitchen. replace with smooth caulking for cleaning. -0- |
| 2016-09-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the counters throughout the front line. keep in sanitizer between uses. -0- |
| 2016-06-21 |
42 |
n4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans on clean drainboard. |
| 2016-06-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed chicken being fried and placed in container soiled with food debris. cdi reheated and moved to clean container. 3-307.11 prote |
| 2016-06-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee wash gloved hand after handling raw chicken and then went back to working with cooked food. cdi by instruction.2-301.15 only wash hands in handwashing sink.-pf obs |
| 2016-03-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in stack of pans to be taken to hot bar. .-0 points- |
| 2016-03-24 |
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 rice, crab rangoon mix and breaded chicken with no date marks. cdi pic labeled. |
| 2016-03-24 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed fried noodles for soup in rear storage area uncovered from last night. cdi food covered . |
| 2015-11-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees scooping food without hair restraint. |
| 2015-11-20 |
54 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed vents and walk in unit soiled with dust and food |
| 2015-11-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed general tsao chicken, teriyaki chicken, mongolian chicken, bourbon chicken, sweet and sour chicken, and crab ragoons that was below 135f. cdi items reheated. repeat. verificat |
| 2015-08-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken stored over rte sauces. cdi items relocated. |
| 2015-08-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sesame chicken, ricem mixed vegetables, spicy chicken, egg drop soup, and bourbon chicken holding below 135f. cdi items reheated or discarded. repeat. hot holding issues from |
| 2015-08-19 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee preparing sauce in a bucket on the kitchen floor. cdi bucket moved from floor. |
| 2015-08-19 |
26 |
•7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed bucket with sanitizer labeled soapy water. cdi item relabeled. repeat. |
| 2015-05-15 |
14 |
4-602.11 (e) ice maker shall be cleaned to prevent accumulation of debris. observed ice machine soiled with black debris. cdi ice machine cleaned. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed me |
| 2015-05-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep doors, reach in freezer doors, reach in freezer floors, surface of grinder, and prep drains soiled with debris. |
| 2015-05-15 |
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 scoop stored in room temperature water. |
| 2015-05-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed upon entrance to facility all food employees in back without hair restraints. cdi employees put on hats before ent |
| 2015-05-15 |
33 |
3-501.13 use approved thawing methods: have foods thawing completely submerged under running water or in a refrigerated unit. observed raw chicken in prep sink thawing and not completely submerged under running water. cdi water added and continuous flow p |
| 2015-05-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed soapy water labeled as sanitizer, and two containers of sanitizer not labeled. cdi items labeled. repeat. |
| 2015-05-15 |
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 sweet and sour chicken and noodles that were made early in the week not dated. cdi items dated. |
| 2015-05-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed facility with bourbon chicken, sweet and sour chicken, general sao chicken, sesame chicken, and pepper chicken on hot bar below 135f. cdi items reheated. suggest facility use |
| 2015-05-15 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. observed employee wash hands and recontaminate them by turning off faucet without a barrier. cdi hands washed. |
| 2015-03-17 |
14 |
4-703.11 after cleaned food contact surfaces shall be sanitized. observed prep sink washed and rinsed without being sanitized. cdi prep sink sanitized. 4-602.11 clean the equipment and utensils as required to avoid contamination. -p. observed cleaning ute |
| 2015-03-17 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed employee handling money and go back to doing food prep, and em |
| 2015-03-17 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed beef steak and crab ragoons in reach in unit uncovered. cdi items covered. |
| 2015-03-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no one on staff with ansi accredited food certification. repeat. |
| 2015-03-17 |
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 bourbon chicken above 70f after two hours. cdi item discarded. |
| 2015-03-17 |
5 |
2-401.12 food employees that have discharge from eyes, nose and mouth may not work with exposed food, or clean equipment and utensils. observed employee with discarge from nose working with food. |
| 2015-03-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken wings, spring rolls, and sweet and sour chicken below 135f. repeat. cdi items discarded and reheated. |
| 2015-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed garlic and oil mixture and teriyaki sauce, that is heat treated sitting on counter above 45f. cdi items discarded and teriyaki put in cooler for cooling. |
| 2015-03-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed degreaser and sanitizer bottle not labeled. cdi items labeled. repeat. |
| 2015-03-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed lo mein tighly packed in a large plastic container, observed container of |
| 2015-03-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling food without hair restraint. |
| 2015-03-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths sitting on counter. |
| 2015-03-17 |
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 plastic bin and cover cracked. cdi items discarded. |
| 2015-03-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cabbage comingled with food for the facility. |
| 2014-12-23 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in men and womens bathroom soiled with debris. |
| 2014-12-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed container of soapy water not labeled. cdi container labeled. |
| 2014-12-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed crab ragoon and sweet and sour chicken below 135f. cdi items discarded. repeat. |
| 2014-12-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee filling up container in handsink. cdi had employee fill soapy water from 3 comp sink. |
| 2014-12-23 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p. observed employee wash hands for less than 10 seconds. cdi rewashed.2-301.14 wash hands after activities that contaminate them.-p. observed employee wiping hands on apron. cdi hand |
| 2014-12-23 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed no one on staff with ansi accredited certification. repeat. |
| 2014-09-02 |
1 |
2-102.12 certified food protection manager - c. 2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no one on staff that had ansi accredited food certification. repeat. |
| 2014-09-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed two bowls and ice machine soiled with debris. cdi items cl |
| 2014-09-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed foods hot holding below 135f. cdi items discarded or reheated. |
| 2014-09-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cabbage overstacked in prep unit at 61f. cdi some cabba |
| 2014-09-02 |
13 |
3-304.15 (a) gloves, use limitation - p. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee going in and out of cooler with gloves and return to food prep. cdi hands washed. |
| 2014-09-02 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths placed underneath cutting boards. |
| 2014-09-02 |
45 |
4-101.11 characteristics-materials for construction and repair - p. 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. obse |
| 2014-09-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 crab meat that was |
| 2014-05-12 |
1 |
2-102.12 certified food protection manager - c. one with an ansi accredited food protection certification shall be present during all hours of operation of the facility. observed no certified pic. repeat |
| 2014-05-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to final cook temperature. observed raw shrimp stored over ginger sauce in prep unit. cdi item rearranged. |
| 2014-05-12 |
7 |
3-301.11 preventing contamination from hands - p,pf. bare hand contact shall not occur when handling ready to eat foods. observed employee cutting broccoli using bare hands. cdi hands wash gloves put on. |
| 2014-05-12 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. chlorine sanitizer shall be at 50-200ppm. observed sanitizer bucket at 0ppm. cdi made sanitizer at proper concentration.4-601.11 |
| 2014-05-12 |
41 |
3-304.12 in-use utensils, between-use storage - c. food handles shall be stored up and out of food. observed food handles stored in food in various containers. |
| 2014-05-12 |
31 |
3-501.15 cooling methods - pf.foods shall be separated into smaller portions, and cooled uncovered in shallow metal containers. observed rice in cooler in a deep plastic container. cdi item discarded. |
| 2014-05-12 |
34 |
4-302.12 food temperature measuring devices - pf. a thin probe thermometer shall be provided to take temperatures of thin masses. observed facility with thermometer that was 30f off from actual temperature of bourbon chicken. verification required. |
| 2014-05-12 |
18 |
3-501.14 cooling - p. foods shall be cooled from 135f to 70f in 2 hours, and 69f-45f or below in 4 hours. observed rice cooled over night at 50f. cdi item discarded. |
| 2013-11-05 |
39 |
3-304.14 wiping cloths, use limitation. store wet wiping cloths in sanitizer. observed wet wiping cloths stored on counter. cdi- placed in sanitizer. |
| 2013-11-05 |
31 |
3-501.15 cooling methods. observed chicken sitting out at 100f cooling and rice at 115f cooling. cdi - both were cooked to 165f and used in a dish |
| 2013-11-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain cold food at 45f or lower. observed tofu and cooked tofu stored on top of the cold wells at 52f and 60f. cdi - moved to other |
| 2013-11-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain hot food at 135f or greater. observed 5 various chicken dishes on the hot line at 110-125f. cdi - voluntary discard - new product cook |
| 2013-11-05 |
6 |
2-301.14 when to wash. employees must wash their hands at the times specified in the rules including after eating personal food and after touching raw meat and before working with ready to eat food. observed an employee did not wash his hands when chang |
| 2013-11-05 |
4 |
2-401.11 eating, drinking, or using tobacco. observed an employee eating soup while working in the kitchen. soup was located on the prep table. cdi- employee was instructed to leave the kitchen to finish eating. employee drinks were uncovered as well. |
| 2013-11-05 |
1 |
2-102.11 demonstration. certified person in charge was not present. must be present during all hours of operation. pic today was not certified. cdi. |
| 2013-08-15 |
14 |
maintain sanitizer at approved levels. observed sanitizer in the 3 compartment sink was at 0 ppm chlorine. cdi. remade to 100 ppm. |
| 2013-08-15 |
21 |
facility must date mark ready to eat phf food and hold for no more than 7 days if held at 41f or below. observed egg rolls and noodles cooked previously were not date marked. cdi- corrected by manager. |
| 2013-08-15 |
31 |
use approved cooling methods. observed cooked chicken cooling on the counter at 117f. cdi - moved to the walk-in. |
| 2013-08-15 |
4 |
ice machine was being used as a shelf for employee drinks. handle and store drinks to prevent contamination to food, clean equipment, etc. |
| 2013-08-15 |
45 |
facility was lining shelves with cardboard. cardboard is not clean and easily cleanable. |
| 2013-08-15 |
42 |
air dry sanitized equipment and utensils. observed wet stacked grey plastic bins. cdi- corrected by the pic. |
| 2013-06-18 |
47 |
clean the shelf above the 3 compartment sink. |
| 2013-06-18 |
31 |
cool using proper methods. cooling egg rolls were tightly covered. cdi. |
| 2013-06-18 |
21 |
ensure all items are properly date marked. observed noodles from yesterday did not have a date. cdi. |
| 2013-06-18 |
20 |
maintain cold foods at 45f or below. observed garlic and oil at 71f. cdi by voluntary discard. |
| 2013-06-18 |
19 |
two dishes on the hot line; a chicken dish and the spring rolls; were observed at less than 135f. cdi by reheating to 165 . maintain hot dishes 135f or greater. cdi. |
| 2013-06-18 |
1 |
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. person in charge today is not certified. cdi by instruction. two point deduction begins 2 |
| 2013-01-28 |
1 |
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. person in charge today is not certified. cdi by instruction. two point deduction begin |
| 2013-01-28 |
1 |
person in charge needs to be more aware of kitchen procedures; such as sanitation which she was not aware of during this inspection. the person in charge presented a bottle of orange cleaner as sanitizer and was not aware of how surfaces are sanitized in |
| 2013-01-28 |
4 |
employee drinks must be covered and stored in areas to prevent contamination of exposed food; clean equipment; utensils; linens; and single service. observed the ice machine is used for storage of employee drinks. discontinue using the ice machine for s |
| 2013-01-28 |
13 |
to protect against cross contamination; raw animal food shall be separated from other types of raw animal food and ready to eat food during storage; preparation; holding; and display. observed raw chicken on a sheet pan; which was frozen today and not co |
| 2013-01-28 |
37 |
do not store food on the floor. observed two containers of sauce stored on the floor of the kitchen. cdi. |
| 2013-01-28 |
26 |
all working containers of chemicals shall be labeled as to their contents. observed a bottle of orange cleaner was unlabeled. cdi. |
| 2013-01-28 |
19 |
maintain hot held foods at 135f or greater. observed a container of rice at 105f. no one was actively working with this food. cdi by reheating. |
| 2012-11-07 |
6 |
employees must wash their hands as required by the rules to prevent the spread to contamination. observed an employee handle raw beef; wipe their hands on their apron; and then touch several stacks of clean dishes and buckets without ever washing their h |
| 2012-11-07 |
8 |
hand washing sinks shall only be used for handwashing. observed the front hand sink was being used to wash the facilities cloths. cdi by instruction. |
| 2012-11-07 |
2 |
facility must implement an employee health policy and inform their employees of their responsibilities under this policy. cdi by instruction. |
| 2012-11-07 |
21 |
facility must date mark ready to eat foods including cooked and cooled foods such as egg rolls and cooked chicken and must hold for no more than 7 days at 41f or under. cdi by instruction. |
| 2012-11-07 |
1 |
person in charge is not certified by an ansi accredited program. deducation of points will begin in 2014 if person in charge during all hours of operation is not certified. cdi by instruction. |