| Violation Date |
Code |
Description |
| 2018-12-18 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed light blown in beverage reach in cooler at front counter. -0- |
| 2018-12-18 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in bottom of first prep cooler to the right inside kitchen. -0- |
| 2018-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic cups stored at the front counter. -0- |
| 2018-12-18 |
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 cut lettuce leaves cooling in flip top at 64f, cooked pork in reach in coo |
| 2018-09-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lid damaged on the outside dumpster and one door open on the other dumpster. -0- |
| 2018-09-26 |
46 |
4-204.115 warewashing machines, temperature measuring devices - pf a mechanical warewashing machine shall have a working temperature measuring device. observed exterior thermometer of dish machine not working today, displaying 54f for all cycles during op |
| 2018-09-26 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed cardboard boxes reused for storing meat and bones used for soups. -.5- |
| 2018-09-26 |
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 handles of boba tea powder scoops touching the powders. -.5- |
| 2018-09-26 |
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 boba pearls cooling in front counter beverage cooler with lid in pl |
| 2018-06-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory with com dae biet that has an egg cooked to order that does not state the egg can be co |
| 2018-06-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraint on food employee. -0- |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hoisin sauce on tables from can stating refrigerate after openiing. cdi - pic stated new cans of hoisin will be opened and refrigerated. these containers will be taken to table |
| 2018-06-20 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel |
| 2018-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in cooler. -0- |
| 2018-03-16 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed minor dust accumulation on some ceiling tiles i |
| 2018-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked pork drippings being stored in an oven while the oven was turned off. pic explained that the food would later be used to make a sauce after resting for several hours at |
| 2018-03-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw animal foods such as shrimp and chicken in the top portion of a flip top cooler while vegetables were being stored below. |
| 2018-03-16 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi managers food safety certification. |
| 2017-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation in-between the cook line equipment. |
| 2017-11-17 |
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 4 unlabeled sauce bottles. |
| 2017-11-17 |
33 |
3-501.13 use approved thawing methods. observed pork loin and beef tripe thawing at room temperature at a prep. sink. the pork loin was above 45f at the outer edges of the food. |
| 2017-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce being stored (unattended over an extended period) in a prep. sink at ~75f and beef tripe being stored in a flip top cooler cold holding above 45f (see chart). cdi- let |
| 2017-11-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee handling uncooked shrimp with gloves on then change gloves without washing hands before putting a new pair on. cdi by instruction, employee washed hands. |
| 2017-11-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2017-08-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of lettuce being stored above the cold holding line in a flip top cooler (see temp. chart). cdi- product was discarded. |
| 2017-08-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2017-08-28 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility holding cooked no |
| 2017-08-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the sides of equipment along the cook line. |
| 2017-08-28 |
45 |
4-501.11 maintain equipment in good repair. observed 1 torn gasket on a glass front reach in cooler. |
| 2017-05-24 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris accumulation on some ceiling tiles to th |
| 2017-05-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the sides of cook line equipment. |
| 2017-05-24 |
33 |
3-501.13 use approved thawing methods. observed beef and tripe thawing on the drying board of a preparation sink. submerge products that are thawing in running water or place into mechanical refrigeration. |
| 2017-05-24 |
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 tripe cooling in a flip top cooler at 60f. pic indicated the prod |
| 2017-05-24 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one sanitizer spray bottle with a chlorine concentration >200ppm. cdi- bottle contents were diluted to ~200ppm. |
| 2017-05-24 |
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 cooked rice noodles being |
| 2017-05-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2017-03-03 |
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 the facility holding cooke |
| 2017-03-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers food safety certification. |
| 2017-03-03 |
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 large cuts of beef (2-3 pounds) cooling in a covered metal bowl in the re |
| 2017-03-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a dry storage shelving unit above the kitchen handsink and on the side of the oven. |
| 2016-12-07 |
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 peeling paint at the door frame in the kitchen and at the back screen door.6- |
| 2016-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a portable fan near the expo window and at the equipment gap between the stove top and oven. |
| 2016-12-07 |
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 the facility storing 2 con |
| 2016-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce stored above the equipment line in a flip top cooler and cold holding above 45f (see chart). cdi- lettuce relocated to reach in portion of flip top cooler. |
| 2016-12-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have food safety certification. |
| 2016-08-12 |
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 container of cooked ginger and onions cooling in the reach in cooler tigh |
| 2016-08-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed manager not certified as a food protection manager. repeat. |
| 2016-04-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2016-04-19 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed handsink without water. cdi - pic stated handsink handle is stripped. provide water door handwashing at all times. -1- |
| 2016-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce at 57f on top of the grid. cdi - pic placed lettuce in the reach on to cool. -0- |
| 2016-04-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed stew that is ready to eat in the facility without date marking. cdi - pic date marked ready to eat foods. -1.5- |
| 2016-03-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed blue wiping cloth folded on side of utensil sink. gave instruction. |
| 2016-03-23 |
31 |
3-501.15 quickly cool foods. use methods such as uncovered/vented shallow pans. cold air must flow around product to remove the heat. -pf observed pan of chicken cooling covered with plastic wrap. uncovered and timed cooling. |
| 2016-03-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed bottle marked sanitizer with 0 ppm. remade to approved concentration. |
| 2016-03-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. owners are not certified. they are vietnamese and no local classes are available. |
| 2015-11-09 |
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 roasted shallots and ginger cooling at room temperature for less than |
| 2015-11-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified pic. gave instruction. |
| 2015-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee drying bowls with cloth. gave instruction to allow to air dry. |
| 2015-07-13 |
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 pork chops covered while cooling. removed lid and gave instruction. |
| 2015-07-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. manager does not have certification. discussed that language is a barrier on the written part of the training and no classes are given in charlotte area for vietnamese. |
| 2015-02-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p 2-301.14 wash hands before donning gloves and between gloves uses.-p |
| 2015-02-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf6-301.14 post a handwash sign at each handsink. observed no paper towels in women's restroom for use. observed no hand sign at the front handsink where drinks are |
| 2015-02-09 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed linen covering dry noodles. use a food grade material for coverage. cdi |
| 2015-02-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer with food residue left from last use. cdi- cleaned and sanitized |
| 2015-02-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked green onions at 98f. cdi- start time log for the product. emailing time as a public health control form for hydrate noodles and cooked green onions |
| 2015-02-09 |
53 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. |
| 2015-02-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved milk for coffee with no label. cdi-labeled |
| 2015-02-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside top of the microwave in need of cleaning. |
| 2015-02-09 |
49 |
5-202.11(b) maintain plumbing fixture repair so that it is easily cleanable. observed men's toilet seat needs to be replaced. |
| 2015-02-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site. |
| 2015-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooler at 67f underneath the prep area. cooler had recently been stocked with cold foods from storage. cdi- items moved and repairman called and responded while inspectot was |
| 2014-08-18 |
26 |
7-102.11 common name-working containers - pf observed unlabled container of sanitizer. -cdi items was labeled. label all chemical containers. |
| 2014-08-18 |
1 |
a) 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 who has shown proficiency of required information through passing |
| 2014-08-18 |
31 |
3-501.15 cooling methods - pf observed chicken and pork cooilng at room temperature. one item was still 135f, but the other had dropped to 116f. items below 135f cannot be cooling at room temperature. -cdi item was moved to a cooler. |
| 2014-05-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw chicken to be stored over top of vegetable items. this is not proper storage. items were moved. storage guide was provided. |
| 2014-05-21 |
7 |
3-301.11 preventing contamination from hands - p,pf observed staff members bare-hand contacting garnishes and vegetable product that does not get cooked. this is not allowed. items that do not get cooked must be handled with utensils or with gloves. - |
| 2014-05-21 |
1 |
a) 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 who has shown proficiency of required information through passing |
| 2014-03-19 |
1 |
a) 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 who has shown proficiency of required information through passing |
| 2013-11-18 |
39 |
3-304.14 wiping cloths, use limitation observedin-use wiping cloths set out on counters. observed sanitizer for wiping cloths to be at 0ppm. keep all in-use wiping cloths in containers of proper sanitizer at proper strength. store containers of saniti |
| 2013-11-18 |
1 |
a) 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 who has shown proficiency of required information through passing |
| 2013-08-21 |
23 |
the facility serves some rare beef items. a menu with proper consumer advisory has been create, but has not yet been printed for use. it must be printed and put into use. |
| 2013-08-21 |
1 |
a) 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 who has shown proficiency of required information through passing |
| 2013-08-21 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyobserved slicer to have been left soiled from the previous day. food contact items must be washed, rinsed, and sanitized within 4 hours of being used. -cdi item was marked for cleaning. |
| 2013-08-21 |
41 |
3-304.12 in-use utensils, between-use storageobserved rice utensil to be stored in room temperature water. the utensils may only be stored in water if the water is 135f or hotter. |
| 2013-08-21 |
38 |
2-402.11 effectiveness-hair restraintsobserved staff member to be working with food and not be wearing a hair restraint. all staff handling food must wear a hair restraint. |
| 2013-06-11 |
23 |
a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2013-06-11 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2013-06-11 |
1 |
a) 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 who has shown proficiency of required information through passing |
| 2013-03-13 |
1 |
a) 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 who has shown proficiency of required information through passing |
| 2013-03-13 |
45 |
observed a large plastic container to be repaired with twist ties. replace the basket. do not use twist ties to repair. |
| 2013-03-13 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ¶ (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2013-03-13 |
21 |
observed items from previous day not properly date marked. -cdi items were date marked. further improperly date marked items will be discarded. ensure that all items are properly date marked if required. |
| 2013-03-13 |
14 |
observed chlorine sanitizer to be too weak to be effective. -cdi bottle was removed to be remade. observed staff member to wash and rinse pot; then move to return it to the clean utensil area without sanitizing it or putting it through the dish machine. |
| 2012-12-28 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands.observed staff member to have braclets on while working with food. |
| 2012-12-28 |
37 |
observed spring rolls/egg rolls to be stored in freezer in cardboard tomato box top. do not re-use such containers as food contact surfaces. |
| 2012-12-28 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-12-28 |
1 |
a) 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 who has shown proficiency of required information through passing |