| Violation Date |
Code |
Description |
| 2018-12-26 |
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 cleaning needed to the floors of the facility, |
| 2018-12-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelving in the walk in cooler, and to the shelving and tables throughout the kitchen, and to the outsides of the white con |
| 2018-12-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2018-12-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the small reach in cooler holding food product above 45f. the owner stated that it was freezing the food so they turned it up this morning when they came in. cdi-the food ite |
| 2018-12-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the wonton soup hot holding below 135f in the steam table. cdi-the soup was reheated. repeat. |
| 2018-12-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on equipment stored on the clean equipment rack above the 3-compartment sink. cdi-the equipment was brought back to the dish machine for |
| 2018-09-21 |
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 dry storage shelving at the far end of the wok line, on top of the broiler oven, on top of the pork smoker, on shelving in t |
| 2018-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on walk in cooler door. |
| 2018-09-21 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed rice scoops being stored in a container of standing water near the rice |
| 2018-09-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of wonton soup hot holding below 135f (see chart). cdi- soup was promptly reheated to above 165f. |
| 2018-09-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a large metal bowl used for marinating raw chicken wings stored clean with visible food debris in the corners of the bowl. cdi- item was set aside f |
| 2018-09-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of raw chicken stored above cooked chicken in a flip top reach in cooler. cdi- storage rearranged. |
| 2018-06-22 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed an employee washing hands at the bar 3 compartment sink. cdi- discussion with employee. |
| 2018-06-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine operating at 0ppm chlorine concentration after several minutes of priming machine. vr required; pic contacted service technician for repairs during inspection. the dish ma |
| 2018-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items in a flip top cooler and in the walk in cooler cold holding above 45f (see chart). salted fish, bok choy, and rice noodles were observed being stored on pre |
| 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 sesame chicken and fried tofu being stored in a flip top reach in cooler |
| 2018-06-22 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed one hand sink in the kitchen without any soap. cdi- dispenser was refilled. |
| 2018-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed dish machine operating at 0ppm chlorine concentration, a split gasket on the walk in cooler door, and the walk in cooler and a flip top cooler unable to maintain foods at 45f or above. dish machine an |
| 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 debris accumulation on the speed rack shelving in the walk in cooler, on top of the broiler oven, and on top of the large upright oven. |
| 2018-06-22 |
37 |
3-304.13 linens and napkins, use limitations - c linens may not be used in direct contact with food unless used for service of foods (taking bread rolls to a table). observed facility storing cooked rice in hot pots while in linen bags. |
| 2018-03-16 |
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 sheet rock and paint behind the kitchen entrance and along the wall ne |
| 2018-03-16 |
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 faces of microwaves. -1- repeat |
| 2018-03-16 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on walk in cooler door, peeling caulk on walk in freezer door. repeat -2- |
| 2018-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the food contact surfaces of peeler, can opener, ice scoop and meat cleavers all stored as clean. cdi - pic sent all these items to the dis |
| 2018-03-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink at the entrance to the kitchen used as a dump sink with straw, metal can tab and ice present in the basin at the beginning of the inspection. -0- |
| 2017-12-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed cabbage stored on shelf above rte cut lettuce. -1.5- repeat3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken over raw beef on walk in s |
| 2017-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on egg bowl and spoon, rice spatula and blender. cdi - pic moved these to dish pit for cleaning. -0- |
| 2017-12-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed pain medication and other medicine stored directly over the top of red onions and soy sauce near back door. cdi - pic moved medicine and will use bin for storing them and preventing spills |
| 2017-12-19 |
33 |
3-501.13 use approved thawing methods. observed soup broth thawing at room temperature. cdi - pic moved these to walk in cooler for thawing. -0- |
| 2017-12-19 |
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 butcher's knives stored between two soiled prep table sides. -0- |
| 2017-12-19 |
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 throughout the facility. -.5- repeat |
| 2017-12-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the can wash faucet. -0- |
| 2017-12-19 |
54 |
6-305.11 designation-dressing areas and lockers - c employee items shall be stored in a manner so they are not a source of contamination. observed purses stored in direct contact with facility items on the dry storage shelf. -0- |
| 2017-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed splitting door to the walk in freezer with heavy ice buildup at the bottom. repeat -2-4-402.11 (a)(3)fixed equipment, spacing or sealing-installation - c in areas subject to moisture, equipment shall be |
| 2017-09-20 |
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 no date marking label on sweet and sour chicken prepared yesterday. cdi - pic voluntarily discarded. -0- |
| 2017-09-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed metal pot and spoon rinsed out and stored inside in basin of hand sink to the far left of the cook line. -2 repeat5-203.11 (a) handwashing sinks-numbers and ca |
| 2017-09-20 |
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 cooling sweet and sour chicken cooked two hours prior to beginning of the inspection cooling on the wok stove at 84f. second |
| 2017-09-20 |
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 sweet and sour chicken stored on the wok stove cooling. cdi - pic voluntar |
| 2017-09-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed cabbage and other produce stored above rte cabbage and curry sauce. -0- |
| 2017-09-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting board on the rear prep table. 4-402.11 (a)(3) fixed equipment, spacing or sealing-installation - c in areas subject to m |
| 2017-09-20 |
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 shelving to the far left of the cook line. -0- |
| 2017-09-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed caulking at wall tiles in the restroom that is not smooth.6-501.12 floors, wal |
| 2017-09-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a medical alert bracelet while plating food. -0- |
| 2017-06-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification during the inspection. -2- |
| 2017-06-29 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed food employee wash hands at the pre-rinse of the dish machine without soap or paper towels cdi - hands were properly washed in the handsink beside the dish machine. -0- |
| 2017-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed soiled metal pan and utensil stored in the handsink to the left of the cook line while facing the serving window. -1- |
| 2017-06-29 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed serving ladles, tongs and spoons left in tcs foods overnight without cleaning. cdi - pic pulled all serving utensils and cleaned and sanitized th |
| 2017-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken stored on top of the cooling grid of the flip top unit from last night. observed opened teriyaki on the dry storage shelf, as well as opened ketchup bottle stati |
| 2017-06-29 |
26 |
7-205.11 incidental food contact, criteria-lubricants - p lubricants that could potentially drip onto food contact surfaces shall be food-grade. observed singer sewing machine oil used to lubricated the large mixing bowl handle. cdi - pic voluntarily disc |
| 2017-06-29 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned cutting boards stored behind leaky faucet handles of prep sinks and cleaned wok pans stored behind walk stove on |
| 2017-06-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting board with dark buildup in the grooves on the prep table to the far right inside the cook line. 4-501.11 maintain equipm |
| 2017-06-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on the community dumpster. -0- repeat |
| 2017-06-29 |
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 buildup on the ceiling near the wok stove and du |
| 2017-06-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed flies in the corn starch left uncovered overnight. cdi - pic voluntarily discarded. -2- repeat |
| 2017-02-02 |
8 |
5-204.11 (a) handwashing sinks-location and placement - pf observed no handsink in the bar area in which dispensing of rice occurs. cdi - pic delegated rice service to kitchen employees. -0- |
| 2017-02-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hoisin sauce stating keep refrigerated stored on the dry storage shelf to the far right of the cook line. cdi - pic voluntarily discarded. repeat -1.5- |
| 2017-02-02 |
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 date marked cooked sauces that expired on 01/23/2017. cdi - sauces voluntarily discarded.3-501.1 |
| 2017-02-02 |
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 tightly tied cooked chickens cooling in the walk in at 56f. cdi - pic loos |
| 2017-02-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of soy sauce stored directly on the floor at the dish machine. keep at least six inches off the floor. -1- repeat |
| 2017-02-02 |
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 missing labels on rolling cart spices and reused tubs without label stating what is currently inside the containers. label |
| 2017-02-02 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c clean a warewashing machine at least once every 24 hours. observed dark buildup on the inside of the dish machine on the top surfaces. clean. -.5- |
| 2017-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dark buildup on the floor of the walk in freezer. clean. -0- |
| 2017-02-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lid inside dumpster and door open. repair lid and keep door closed. -0- |
| 2017-02-02 |
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 water damaged wall to the left of the women's restroom door. repair. -0- |
| 2017-02-02 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving throughout facility. either resurface or replace shelving.observed broken handle on the rice cooker held together by duct tape. repair. -0- repeat |
| 2016-12-20 |
45 |
4-501.11 maintain equipment in good repair. observed gasket damage at the bottom of the walk in freezer. repair. observed broken toilet paper dispenser in the women's restroom. repair. -0- |
| 2016-12-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee plating rice in the bar area without effective hair restraint. -1- repeat |
| 2016-12-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed three (3) buckets of duck sauce stored directly on the floor near the back door. elevate these at least 6 inches off the floor. - |
| 2016-12-20 |
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 tightly wrapped lo mein noodles abd cooked chicken in the walk in and pre |
| 2016-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed soy sauce on the shelf stating refrigerate after opening that is at room temperature of 70f. cdi - sauce voluntarily discarded. -0- |
| 2016-12-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed trash can blocking access to kitchen handsink. cdi - trash bin moved. -2- repeat5-203.11 (a) handwashing sinks-numbers and capacities - pf a handwashing sink sh |
| 2016-09-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large trash bin at the handsink to the left of the dish machine. cdi - pic removed trash bin. 5-204.11 (a) handwashing sinks-location and placement - pf employe |
| 2016-09-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed noodles stored in a plastic bin with previous date mark sticker present. cdi - pic reminded all employees to removed date mark sticker prior to washin |
| 2016-09-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed reheated rice hot holding in warmer at 127f and noodles reheating at room temperature at 89f. cdi - pic voluntarily discarded and placed new batch of |
| 2016-09-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed two date mark stickers on container of cooked tofu. one date mark was 9/13-9/15 and the secon |
| 2016-09-20 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing under running water at 84f. cdi - pic reminded that tap water is around 85f this time of year and to thaw in the walk in instead. -0- |
| 2016-09-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at alkaline line near dish machine. repair. -0- |
| 2016-09-20 |
37 |
3-303.12 storage or display of food in contact with water or ice - c food stored in direct contact with undrained ice or water must drain unless the product is received in undrained water or ice. cdi - pic stated drain pans will be used instead. -0- |
| 2016-09-20 |
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 employees wearing silver bracelet and watch while doing food prep. remove bracelet prior to food prep. 2-402.11 use head coveri |
| 2016-09-20 |
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 reused spice containers on the dry storage shelf with the original label not matching the current contents. label these w |
| 2016-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fried tofu stored inside the prep cooler for service at 68f. observed rice noodles left soaking in the prep sink at 77f at arrival. observed a sauce cooked with cut scallions st |
| 2016-06-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one small cambro of raw marinated beef stored over a container of sweet and sour sauce inside the prep cooler. cdi by moving to the sauce to the ready to eat side of the prep coole |
| 2016-06-07 |
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 kneading dough while wearing a bracelet. |
| 2016-06-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bucket of chicken stored on the floor of the walk in freezer. cdi by moving onto shelving. |
| 2016-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris around the prep cooler doors and gaskets. observed build up on the cookline dry storage shelving. |
| 2016-06-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee cell phone stored with dry food products such as canned goods. |
| 2016-03-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an opened employee bottle of juice stored on the top shelf of the dry storage shelving. |
| 2016-03-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap available at the left cookline handsink. cdi by supplying with hand soap. |
| 2016-03-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed a tied bag of raw beef stored inside a container of raw chicken inside the walk in freezer. cdi by removing the beef to properly store above the chicken.3-302.11(a) protect food in |
| 2016-03-23 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed build up inside the tea urn nozzle. |
| 2016-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked rice noodles stored on top of another bag of cooling rice noodles. the cooling bag of rice noodles increased the temperature of the bag to 51f. cdi by removing both bags |
| 2016-03-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed undercooked spicy tuna tataki offered under cooked on the special of the day menu missing a disclosure an |
| 2016-03-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a lidded rolling container of dry jasmine rice stored under a drain board with pooling water and raw meat debris on the lid from |
| 2016-03-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed quat sanitizer stored in a vinegar bottle. cdi by proper labeling. observed black shoe polish stored under a prep table with dry food products. cdi by remova |
| 2016-03-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing bracelets and watches while preparing food. |
| 2016-03-23 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed a cutting board stored behind the 3 comp sink faucet with other utensils subject to splatter and contamination. |
| 2016-03-23 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed plastic vinegar bottles re-used for sauces and chemicals. |
| 2016-03-23 |
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 upper shelving and walk in cooler shelving. |
| 2016-03-23 |
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 dried splatters and build up on the floor. obser |
| 2016-03-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a personal cell phone and personal food stored with customer products. |
| 2015-12-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed a bag of raw chicken stored on the same sheet pan with raw beef inside the walk in freezer (wrapped in plastic wrap). observed a sheet pan of raw chicken stored over a sheet pan of |
| 2015-12-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed items such as cooked chicken, fried tofu and cut leaf and diced lettuce stored inside the walk in cooler since cob sunday without d |
| 2015-12-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a few spice working containers at the chefs cart without labels. |
| 2015-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried carrot debris left on the vegetable slicer. cdi by removing to be re-washed. 4-602.11 clean the equipment and utensils used with tcs foods as r |
| 2015-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on the ouside of prep cooler and shleving over cookline. |
| 2015-12-29 |
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 build up on the floor under the cookline equipme |
| 2015-12-29 |
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 knives stored in between cookline equipment with build up. these |
| 2015-09-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal pans stored as clean with dried food debris. cdi by placing into wash vat to be re-washed. observed a knife being rinsed off and stored on the k |
| 2015-09-24 |
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 but no disclosure for the steak and pho soups on the take out menu. cdi by asterisking |
| 2015-09-24 |
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 items such as simple sugar, and colored sauce bottles not labeled. |
| 2015-09-24 |
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 employees with watches and a bracelet while preparing food. 2-402.11 use head coverings, beard guards and clothing to restrain |
| 2015-09-24 |
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 underside of the stand up mixer, shelf used to store clean metal pans and dry storage shelving. |
| 2015-09-24 |
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 broths that are frozen and removed to thaw for 24hrs and use over another 24hrs will be required to be date labeled. cdi by date labeling th |
| 2015-09-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. maintain dumpster doors closed. |
| 2015-09-24 |
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 splatters on the walls and build up on the floor |
| 2015-09-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employees personal cell phone on a bag of rice and cigarettes on a shelf with dry storage items near the back door. |
| 2015-09-24 |
49 |
5-205.15 maintain a plumbing system in good repair. the cookline corner handsink has a small leak. |
| 2015-04-02 |
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. floors under dry goods shelving in need of cleaning. |
| 2015-04-02 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of food debris on inside of deli slicer guards and wire shelving used for dry goods. clean all. |
| 2015-04-02 |
35 |
general comment3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2015-04-02 |
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 |
| 2015-04-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf build up of food debris on back of slicer blade. cdi - staff began cleaning during the inspection. |
| 2015-04-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw ground chicken stored above raw beef kabobs in walk in freezer. cdi - rearranged freezer with beef kabobs above ground chicken. |
| 2015-04-02 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands even if food will be cooked later. use suitable utensils, single-use gloves or dispensing equipment.-p employee preparing mushrooms with bare hands. cdi - instructed employee that glove |
| 2014-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed stacked metal pans above the 3 compartment sink were sticky to the touch. cdi - put back into the sink for cleaning. observed knives on the knife |
| 2014-12-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees putting on gloves to work with food without first washing their hands. cdi. 2-301.14 wash hands after handling soiled equipment or utensils and before food prepara |
| 2014-12-17 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet towels on tables. these need to be stored in satnizier between uses. |
| 2014-12-17 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed a steamer pot stored on the floor. cdi -moved. |
| 2014-12-17 |
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 the same spot on the floor, unde3r the shelving |
| 2014-08-28 |
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 the floor under the shelving by the back door w |
| 2014-08-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans. |
| 2014-08-28 |
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 soup that had been cooled with the lid on. observed cooked broccoli tha |
| 2014-08-28 |
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 soup at 49f that had been put in the walk-in the night before with the lid on. cdi - discarded. |
| 2014-08-28 |
14 |
4-701.10. after cleaning, utensils and equipment must be sanitized. observed an employee was washing metal food containers but not sanitizing before stacking. when asked what the next step was the pic went over and corrected. cdi - must be sanitized i |
| 2014-08-28 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed an employee in the kitchen cutting cabbage while holding it with their bare hands. cdi - put on gloves. |
| 2014-08-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed an employee in the kitchen did not wash his hands before putting gloves on to work with food, between glove changes, when going to the dish area and returning to food preparat |
| 2014-03-11 |
6 |
2-301.14 when to wash - p. employees must wash their hands when entering the kitchen to begin working with food, clean utensils, etc. observed the employees entered the kitchen from sitting at a table in the dining room without washing their hands. one |
| 2014-03-11 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. per the facilities permit the 3 compartment bar sink at the bar will be used as a handwashing sinks as their are no other sinks available. facility was observed to have no soap or paper t |
| 2014-03-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain equpment and utensils clean to sight and touch. observed many of the metal containers stored as clean above the 3 compatent sink were not clean. observe |
| 2014-03-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed wet noodles (packaged labeled keep refrigerated) and brocolli sitting on the counter at room temperature (76f.) these must |
| 2014-03-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. date mark potentailly hazardous foods kept for more than 24 hours. observed noodles and fried tofu not date marked. cdi - date marked foods |
| 2014-03-11 |
41 |
3-304.12 in-use utensils, between-use storage - c. observed knives stored in the gaps between equipment. do not store in this area because it is not a clean sanitized area. |
| 2014-03-11 |
26 |
7-102.11 common name-working containers - pf. label chemical bottles with the common name. observed one bottle of chemical without any labeling. cdi. |
| 2014-03-11 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry before stacking clean sanitied utensils/pans. observed wet stacked metal pans. |
| 2014-03-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c clean non-food contact surfaces such as the microwave. observed soiled. |
| 2014-03-11 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. facility cooks rib eyes to order for customers at the temperature of their choosing. this requires documentation that the beef is who |
| 2013-08-19 |
6 |
2-301.14 employees must wash hands as often as necessary to prevent contamination and before donning gloves. observed employee spray off dirty bowl at dishmachine then continue to food prep without washing hands. cdi by instruction- |
| 2013-08-19 |
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 not certified. deductions will begin january 1, 2014. |
| 2013-08-19 |
2 |
2-201.11 employees shall understand when to report illness, symptoms and exposure. no policy or documentation in place. pic given employee health handout. pic went over handout with staff and handout posted. cdi |
| 2013-08-19 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. cut tomatoes on counter at 76f. items were voluntarily discarded. |
| 2013-08-19 |
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. |
| 2013-08-19 |
54 |
6-403.11(a) employee drinks, phones, food, etc shall be kept in a designated area that will not contaminate food, equipment, utensils, and linens. employee drinks not in designated area. |
| 2013-08-19 |
35 |
3-302.12 once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed some food containers unlabeled. |
| 2013-03-11 |
54 |
6-501.14-intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed grease build up on hood. |
| 2013-03-11 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue on exteriors of equipment. |
| 2013-03-11 |
14 |
4-501.114-ensure proper sanitizer concentration. observed sanitizer bucket empty at dish machine sanitizer tested at 0ppm chlorine. cdi-sanitizer bucket was replaced tested at 50ppm chlorine. |
| 2013-03-11 |
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 a container of raw pooled shell egss stored above bean sprouts. cdi-eggs |
| 2013-03-11 |
8 |
6-301.12-each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device; pf or ( |
| 2013-03-11 |
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. |
| 2012-12-11 |
6 |
2-301.15-wash hands in hand sink only. observed employe prepping chicken then wash hands in prep sink. cdi-employee washed hands in hand sink. |
| 2012-12-11 |
39 |
3-304.14-store wet wiping cloths in a chemical sanitizer. observed wet wiping cloths stored on cutting boards. |
| 2012-12-11 |
37 |
3-306.11-protect food from possible contamination from consumers. observed unprotected pitchers of tea and water in dining area. cdi-pitchers wsere covered. |
| 2012-12-11 |
26 |
7-204.11-maintain sanitzer at proper concentration. observed a spray bottle of chlorine sanitizer at 200ppm chlorine. cdi-sanitizer was made to proper concentration. |
| 2012-12-11 |
21 |
3-501.17-ensure time/temperature control for safety foods are properly date marked. observed containers of meat sauce not date marked. cdi-containers were date marked. |
| 2012-12-11 |
19 |
3-501.16-hot holding of time/temperature control for safety food shall eb maintained at 135f or above. observed a wok full of cooked chicken at 125f. chicken was reheated to 165f. |
| 2012-12-11 |
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 chicken stored in the same container with raw calamari. cdi-chicken and |
| 2012-12-11 |
1 |
2-102.12-a certified food protection manager must be on site. observed no certified food protection. |