| Violation Date |
Code |
Description |
| 2018-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets in reach in units in need of cleaning. repeat. |
| 2018-12-21 |
45 |
4-501.11 maintain equipment in good repair.observed split gaskets in reach in cooler located upon entering kitchen. gaskets need to be replaced. |
| 2018-12-21 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility re-using cardboard egg cartoons for clean utensil storage. cdi- egg cartoons were thrown away and spoke to pic about cross contamination occuring by reusing egg cartoons. |
| 2018-12-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. food employee was working at cash register but also preparing customers orders with no hair restraint. |
| 2018-12-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles of oils and sauces not labeled, and also salt and sugar. cdi- items were labeled. |
| 2018-12-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf cabbage in walk in cooler was tightly packed inside of large containers. cdi- cabba |
| 2018-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pin walk in cooler, observed two large containers of cabbage that had temperatures ranging from 44-51f. pic stated cabbage was cut and placed in walk in cooler last night. cdi- cabbage was |
| 2018-12-21 |
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.-pobserved food employee wash, rinse, and sanitize soiled equipment and the |
| 2018-04-13 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken bowl used to dispense raw chicken commingled with raw beef and shrimp. cdi - educated to not commingle raw animal foods. advised that all tem |
| 2018-04-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw chicken utensils commingled with other animal products in the flip top unit. food employee cooked items in the wok |
| 2018-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product stored on counter tops not under refrigeration. observed shrimp over stacked in the flip top unit. cdi - rapidly cooled everything down in the freezer. product is curre |
| 2018-04-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed bulk bag of raw unpeeled onions stored on the floor. repeat violation. observed food in freezer stored |
| 2018-04-13 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at the handsink in the back of the kitchen. |
| 2018-04-13 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility re-using cardboard egg carton for food and item storage. cdi - threw the egg cartons away. educated this can lead to raw egg cross contamination. |
| 2018-04-13 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-04-13 |
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 at the raw chicken station, at the 3 compartmen |
| 2018-04-13 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed food employees usin |
| 2017-11-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw chicken in the walk-in and broccoli in the food prep area stored directly on the floor. cdi-product relocated to a shelf. |
| 2017-11-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm sanitizer in 3 compartment sink. cdi-sanitizer adjusted to correct concentration of 50ppm chlorine. |
| 2017-07-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles of oils, sauces and spices not labeled as required. |
| 2017-07-13 |
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 large dense bowl of chicken wings at 98fn cooling in the walk-in cooler. c |
| 2017-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked noodles sitting in a small bowl above the fill line in the flip top cooler holding above 45f. pic states these items are only held there during the lunch rush for an ho |
| 2017-01-17 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed grill hood with moderate grease build-up. |
| 2017-01-17 |
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 large dense bowl of chicken wings at 117f cooling in the walk-in cooler. |
| 2017-01-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed noodles, cooked broccoli and lettuce sitting in small bowls above the fill line in the flip top cooler holding above 45f. pic states these items are only held there during the l |
| 2017-01-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken wings cooked to 117f. per pic wings are par cooked and then finished once an order is placed to save time. cdi- |
| 2016-07-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with food debris stuck to surfaces. cdi containers pulled and placed into dirty dish pit. |
| 2016-07-20 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed numerous containers of sauce (soy) stored directly under |
| 2016-07-20 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (outside surfaces of dry food bins) |
| 2016-07-20 |
53 |
6-501.12floors, 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 issues to physical facilities. (observed |
| 2016-04-07 |
53 |
(no points deducted)6-201.11floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed raw wood shelf used to hang utensils in need of sealing. |
| 2016-04-07 |
45 |
(no points deducted)4-501.11maintain equipment in good repair. observed split/torn gaskets on reach-in cooler doors in need of repair. |
| 2016-04-07 |
31 |
(repeat)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 container of cooked chicken covered cooling in walk-in measur |
| 2016-04-07 |
20 |
(repeat)3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved garlic and oil mixture stored on prep table measuring 73f, observed cooked chicken (sliced) overstocked in prep cooler measuring 51 f, cdi chicken protioned into separat |
| 2016-04-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed numerous employee drinks stored on prep tables in kitchen area. cdi drink discarded. |
| 2016-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw shrimp overstocked in container stored in prep cooler measurng 50f, cdi shrimp properly portioned out to maintain uniform temp. out of temp product was placed underneath uni |
| 2016-01-27 |
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 numerous large covered containers of cooked chicken, egg rolls, chicken win |
| 2016-01-27 |
45 |
(no points deducted)4-501.11maintain equipment in good repair. observed broken plastic bins in use in need of discarding and or replacing. observed split / torn gasket on reach-in cooler unit door in need of repair. |
| 2016-01-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed large open container of breader used to coat raw chicken exposed to customer contamination. |
| 2015-10-14 |
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 cooling in large plastic bus tubs covered, and in high volume to surface a |
| 2015-10-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed working container of cleaning solution not labeled. cdi- labeled |
| 2015-10-14 |
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 multiple containers of cooked spare ribs, fried chicken, boiled shrimp and vegetable rolls not date marked. cdi- date marked |
| 2015-10-14 |
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 cooked rice placed in walk in overnight to cool, pulled out and temped at 55 f. cdi- discarded 3-501.14(b) quickly cool tcs |
| 2015-10-14 |
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 pic with food safety manager certification bare hand cut napa to verify temp when inspector alerted it had |
| 2015-10-14 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed staff enter/re-enter facility and begin to work with food without washing hands. cdi-instruction provided |
| 2015-05-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on work surfaces. |
| 2015-05-14 |
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 prep cooler door gaskets. |
| 2015-05-14 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved containers of lemo |
| 2015-05-14 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed utensil sink being used for preparation of raw chicken then changed over to utensil washing without properly cleaning utensil sink. cdi by wash, rinse, and sanitizin |
| 2015-05-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed containers stored in handwash sink. cdi by removing containers. |
| 2015-01-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed utensils and gloves stored on the handwash sink. cdi by removing items. |
| 2015-01-28 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved containers of tea |
| 2015-01-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed new employee present during inspection. all employees had not reviewed and signed ehp form. cdi by directing new emplo |
| 2015-01-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of cooked pork stored on the walk-in cooler floor. cdi by placing on shelf in walk-in cooler. |
| 2014-11-13 |
9 |
3-201.11 use food from approved sources only.-p observed mushrooms stored in bulk plastic container labeled as garlic powder. pic stated that mushrooms were for personal use only. cdi by advising pic that mushrooms were not from an approved source due to |
| 2014-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shrimp on prep table at 63f. too much food product being prepped at one time. shrimp is peeled and sitting off of temperature control for extended period of time. cdi- shrim |
| 2014-11-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizing solution. |
| 2014-07-10 |
41 |
3-304.12 in-use utensils, between-use storage- store in -use utensils on a clean surface when not in use. observed egg crates being used for utensil storage next to fryers. cdi stored on clean surface. |
| 2014-07-10 |
31 |
3-501.15 cooling methods- foods cooling in refrigeration must be loosely covered, or uncovered if protected from overhead sources of contamination. observed noodles cooling in walk-in cooler tightly covered with plastic wrap. cdi by uncovering cooling noo |
| 2014-07-10 |
26 |
7-102.11 common name-working containers- list common name of toxic chemicals in spray bottles. observed 1 unlabeled spray bottle filled with chlorine bleach. cdi by labeling. |
| 2014-03-24 |
35 |
3-602.11 food labels- food labels for grab and go food items must contain the following information. 1. common name of food item (green tea)2. list of ingredients in descending order including artificial color and chemical preservatives if contained in th |
| 2014-03-24 |
31 |
3-501.15 cooling methods- cooling foods must not be covered during cooling process (unless stored under possible cross contamination source). observed several tcs food items in cooling process tightly covered with plastic wrap and/or lid. (chicken, dumpli |
| 2013-11-14 |
26 |
7-102.11 common name-working containers- label all containers of toxic chemical. observed one unlabeled spray bottle of drain cleaner. cdi by labeling. |
| 2013-11-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all cold held tcs foods at 45f or below. obsevred pork stored in prep cooler > 45f. cdi by placing pork in walk-in cooler for rap |
| 2013-07-18 |
39 |
3-304.14 wiping cloths, use limitation- observed several wet wiping cloths stored throughout on prep tables. store wet wiping cloths in sanitizer when not in use. |
| 2013-07-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all potentially hazardous ready-to-eat foods must be date marked in refrigeration (>24hrs). obsreved noodles, egg rolls cooked yesterday according t |
| 2013-03-11 |
31 |
foods in cooling process should be loosely covered; or uncovered if protected from overhead contamination as specified under subparagraph 3 305.11. observed several foods items in walk-in cooler tightly covered with plastic wrap. cdi by venting plastic wr |
| 2013-03-11 |
21 |
- refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the pre |
| 2012-11-27 |
41 |
do not store utensils between equipment and wall. observed knives stored between drainboard and wall. |
| 2012-11-27 |
39 |
containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor. |
| 2012-11-27 |
54 |
exhaust vent in restrooms need cleaning. |
| 2012-11-27 |
8 |
(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (b) a handwashing sink may not be used for purposes other than handwashing. pf observed rubber gloves stored on handwash sink at front counter.cdi- glove |