| Violation Date |
Code |
Description |
| 2019-01-07 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee food stored over customer items. |
| 2019-01-07 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - observed clean drain board stored with soap bottle and soiled knife sharpener. |
| 2019-01-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 damaged fryer baskets. observed soap dispenser in poor repair at corner handwashing sink. 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can mig |
| 2019-01-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on counter surface. |
| 2019-01-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of fish stored on ground in walk in freezer. |
| 2019-01-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed chicken recently prepared and cooling at prep area and inside reach in r |
| 2019-01-07 |
13 |
3-302.11 packaged and unpackaged food-sepadration, packaging, and segregation - p- observed raw fish removed from commercial packaging and stored over ready to eat food and raw chicken stored over spring rolls in walk in freezer. cdi, foods relocated for |
| 2019-01-07 |
6 |
2-301.14 when to wash - p - observed food employee touch wiping cloth with gloved hand then handle clean equipment without removing their gloves and washing their hands in between. cdi by instruction. repeat. |
| 2019-01-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site upon arrival for inspection. certification of pic on-site upon arrival expired in 2018. cdi by instruction. |
| 2018-07-23 |
6 |
2-301.14 when to wash - p - observed employee touch garbage can then clean equipment without washing their hands in between. cdi by instruction. |
| 2018-07-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken removed from commercial packaging stored over raw fish in walk in freezer. observed raw chicken stored over raw beef in walk in freezer. |
| 2018-07-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed knives, sheet pans and stored as clean but soiled with food debris. cdi, items relocated for cleaning. |
| 2018-07-23 |
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 container of pork with a date of preparation of 7/16. cdi, operator voluntarily discarded pork |
| 2018-07-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed chemicals stored next to clean single-service articles in corner of kitchen. cdi, chemicals relocated. |
| 2018-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soil accumulating on gaskets of prep refrigerators. |
| 2018-07-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic bins and storage containers stored above warewashing sink wet stacked. |
| 2018-07-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed a split gasket on low reach in prep refrigerator and 2 damaged fryer baskets. observed soap dispenser in poor repair at corner handwashing sink. 4-101.11 food contact surfaces shall be ma |
| 2018-07-23 |
52 |
5-501.13 receptacles - c - observed some damage to outdoor dumpster. replace as needed. |
| 2018-07-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed chicken cooling in deep containers and covered container in kitchen and |
| 2018-01-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken on the counter above 45f. cdi-the chicken was moved to the walk in cooler. repeat. |
| 2018-01-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed employees not using sanitizer after washing and rinsing equipment. the employees were using the cutting boards to cut raw chicken and then went to wash the c |
| 2018-01-18 |
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 chicken wings cooling on the counter below 135f. cdi-the wings were pla |
| 2018-01-18 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. have replaced. do not paint. |
| 2018-01-18 |
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 shelves in the walk in cooler, and the prep cooler, the outside containers holding the cashew and peanuts, and minor cleani |
| 2018-01-18 |
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 prepped on a cutting board, then it is being placed onto a sheet pan stored on the garbage can. cdi-the pan was r |
| 2017-10-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a small leak at the faucet of the hand sink. have repaired. |
| 2017-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed small buildup on the walls behind the cooking area. have cleaned. |
| 2017-10-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed cups with not handles stored in the food product. cdi-the two cups w |
| 2017-10-23 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed the back door open. cdi-the door was closed.6-501.111 keep the premises free of insects, rodents, and other pests. observed two small flies in the facility. |
| 2017-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken and chicken wings on the counter above 45f. cdi-the containers were placed into the walk in cooler. |
| 2017-08-16 |
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 box of noodles stored on the floor in the walk in cooler. cdi-the box was placed onto the shelf. |
| 2017-08-16 |
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 two metal cans used as scoops in the dry storage product, and two scoo |
| 2017-08-16 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed thermometer in the facility. their thermometer had been broken and they discarded it. a verification vis |
| 2017-08-16 |
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 three large pans of chicken and egg rolls cooling on the counter below 1 |
| 2017-08-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed several types of raw product stored above ready to eat food. cdi-all of the raw products were moved to the correct location. repeat. |
| 2017-08-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a spoon stored in the hand sink. cdi-the spoon was removed. |
| 2017-08-16 |
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 put hands into container of shrimp and water with con |
| 2017-06-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed beef stored above ready to eat vegetables. cdi-the beef was moved to another shelf. |
| 2017-06-17 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed noodles cooling with a tightly covered lid. cdi-the wrapping was removed. also observed chicken cooling in a thick container |
| 2017-06-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed yellow gloves in the hand washing sink. cdi-the gloves were removed. |
| 2017-06-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a fly in the kitchen. increase pest control measures. |
| 2017-06-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored with facility food on racks, inside the walk in cooler, and reach in coolers. designate an area specifically for |
| 2017-06-17 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed plastic containers with no handles stored in the sauce containers. c |
| 2017-06-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. have replaced.also observed a burned out light bulb in the hood vents. have replaced. |
| 2017-06-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soda stored underneath the hand washing sink. cdi-the bottles were moved to another location. |
| 2017-03-20 |
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 single use containers and scoops with their handles stored in the foo |
| 2017-03-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of soy sauce stored on the floor in the walk in cooler. cdi-the container was placed onto the shelf. repeat. |
| 2017-03-20 |
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 wings cooling on the counter top, and product cooling in the walk in coo |
| 2017-03-20 |
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 using mop and then proceed to put a new pair of glove |
| 2016-12-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rubber gloves stored in the hand wash sink. cdi-the gloves were removed. |
| 2016-12-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over vegetables in the walk in cooler. cdi-all of the beef products were moved to another shelf to allow for proper storage. repeat. |
| 2016-12-20 |
33 |
3-501.13 use approved thawing methods. observed frozen shrimp thawing in a container of water. cdi-the container was placed under cold running water. |
| 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 many items stored on the floor in the walk in cooler and sauce sitting on the ground upon entering facility. cdi-all items were |
| 2016-12-20 |
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 hood vents and along the stove. have cleaned. |
| 2016-12-20 |
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 plastic cups with no handle stored in the salt container, soy sauce c |
| 2016-12-20 |
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 on the walls of the facility. |
| 2016-12-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth sitting on the prep counter. cdi-the cloth was removed to a sanitizer bucket. repeat. |
| 2016-09-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food that was stored with food for the facility. |
| 2016-09-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee using gloves to go in and out of walk in unit then return to food prep. cdi hands wash and gloves changed. repeat. 3-302.11(a)(4) protect fo |
| 2016-09-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed containers that were stacked on top of eachother with leftover stickers and soda nozlzes with debris. cdi items moved for cleaning. |
| 2016-09-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths that were sitting on counter outside of a sanitizer bucket. |
| 2016-09-07 |
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 walls in kitchen in need of cleaning. |
| 2016-09-07 |
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 broccoli, lo mein, shrimp, mixed vegetables, tofu, cabbage, and rice noodles that was not dated |
| 2016-05-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in unit for dry storage, racks, hoods, and walls soiled with debris. |
| 2016-05-04 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed facility actively washing dishes with 76f water. cdi hot water added. |
| 2016-05-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soiled apron stored on top of raw broccoli in walk in unit. cdi apron moved. |
| 2016-05-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed noodles packed in to one pan and chicken cooling in deep plastic containe |
| 2016-05-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed hibachi shrimp and steak meal on menu board without a consumer advisory. repeat. cdi facility order diff |
| 2016-05-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed two containers of hot and sour soup that was sitting on top of hot well to maintain temperature below 135f. cdi items discarded. |
| 2016-05-04 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. observed thermometer that was stored soiled with debris. cdi thermometer cleaned. observed tongs, strainers, scoops, and cutting boards that were not cle |
| 2016-05-04 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee going in an out of walk in with gloves and continue food prep. cdi hands washed gloves changed.3-302.11(a) separate raw animal foods from re |
| 2016-05-04 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed employee handle egg rolls with bare hands and place in walk in unit. cdi egg rolls put on grill for frying. |
| 2016-03-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed raw chicken, raw pork, raw beef, spring rolls and dumplings that were uncovered. cdi items covered.3-302.11(a) separate the different types of raw an |
| 2016-03-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored throughout reach in and walk in unit. cdi items relocated in a proper location. |
| 2016-03-16 |
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 handle soiled dishes then go to handle food without h |
| 2016-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed knives, fryer baskets, pots on cook line, strainers, and utensils on cook line that were soiled from the night before. cdi items placed in sink for c |
| 2016-03-16 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed raw chicken wings cooked to 151f. cdi wings finish cooking at 179f. observed hibachi steak that was order well done an |
| 2016-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p-. observed won ton soup that was sitting out and at 74f. cdi item discarded. |
| 2016-03-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed hibachi steak that can be served rare to well done without a consumer advisory on menu. verification req |
| 2016-03-16 |
46 |
4-603.16 rinsing procedures - c. rinse after washing and before sanitizing. observed facility wash 3 comp sink and poor sanitizer on soapy water. |
| 2015-11-30 |
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 of rust and food debris on shelving in walk in. |
| 2015-11-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service trays stored on cook line without being inverted. |
| 2015-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-11-30 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed cleaver stored between two prep units . |
| 2015-11-30 |
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 unlabeled oils and spices at cook line. |
| 2015-11-30 |
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 cooling in large volume bus tub. cdi split pork into two shallow co |
| 2015-08-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored aboved shrimp cdi correctly orderered raw proteins in walk in cooler. |
| 2015-08-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitzer bucket for cloths with no measurable chlorine cdi new sanitizer mixed at proper strength. |
| 2015-08-14 |
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 two tubs of breaded chicken at 72 and 90 degrees greater than two hours old. cdi pic discarded. |
| 2015-08-14 |
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 dumplings at 65 degrees less than two hours old tightly covered to cool c |
| 2015-08-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in use wiping cloths on counter throughout kitchen.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizer bucket stored on the floor near three |
| 2015-08-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen and dining room. -0 points- facility had just received two deliveries and door open for extended period of time. |
| 2015-08-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up of food debris and black mold on gaskets of lower prep units. |
| 2015-08-14 |
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 working containers of spices at grill no lables. repeat violation. |
| 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 multiple containers of egg rolls, spring rolls, and breaded cooked chicken with no date marks in the low prep cooler. items were back dated |
| 2015-05-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken on top of raw pork in walk in cooler and walk in freezer. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shrimp stored in bowls on top of buckets |
| 2015-05-15 |
14 |
general comment4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf sticker residue and entire labels left on outside of pans that have been washed and stored as clean. cdi - all pans with sticker residue sent to |
| 2015-05-15 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p chlorine sanitizer reading above 200ppm via test strips. cdi - solution diluted to 150ppm. |
| 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. build up of grease and food debris on many frequently handled surfaces such as low prep cooler door handles, soap dispensers, and handsink faucet handles. c |
| 2015-05-15 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on counter. cdi - placed in sanitizer. |
| 2015-05-15 |
45 |
general comment4-501.11 maintain equipment in good repair. gaskets of low prep coolers damaged and in need or replacing. |
| 2015-05-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. dry goods at cook line not labeled. this is a repeat violation. recomended that each container be stacked inside a second one, th |
| 2014-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up on wire shelving throughout. clean regularly. repeat violation. |
| 2014-12-15 |
45 |
general comment4-501.11 maintain equipment in good repair. wire shelving in walk in cooler badly rusted. repair or replace. |
| 2014-12-15 |
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. multiple knives stored with blade between prep unit and counter. cdi - all such k |
| 2014-12-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. dry goods at cook line not labeled. repeat violation. |
| 2014-12-15 |
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 cooked chicken and cook shrimp cooling in flip top. cdi - items were placed in low |
| 2014-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked breaded chicken and cooked egg rolls held above 45f on shelf next to fry station since 9 am. cdi - items were discarded. discussed with pic that tcs food must be held on temperatu |
| 2014-12-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored on top of container of raw pork in walk in cooler. cdi - walk in cooler rearranged with chicken over chicken and beef over pork. repeat violation. review food storage char |
| 2014-09-25 |
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 egg rolls prepared yesterday not date marked in walk in cooler; few items in walk in cooler have date marks. cdi - all tcs foods held more t |
| 2014-09-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in three compartment sink reading at 0 ppm. cdi - discharged water and remade sanitizer at correct strength, verified via test strips. |
| 2014-09-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. large container of flour in dry storage and containers of salt, sugar, and msg at cook line, all not labeled. repeat violation. |
| 2014-09-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored above raw shrimp in walk in cooler. cdi - rearranged cooler with chicken on bottom shelf and shrimp above chicken. |
| 2014-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of grease and dust on wire rack at end of cook line. clean frequently. repeat violation. |
| 2014-09-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths throughout the facility stored on counters and prep surfaces not in sanitizer. repeat violation. |
| 2014-05-06 |
6 |
2-301.14 when to wash - p. food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles including before putting on single use gloves |
| 2014-05-06 |
13 |
3-304.15 (a) gloves, use limitation - p. observed an employee touching food with his gloved hands, then go to the walk-in, open the door, and come back to working with ready to eat food with his gloved hands without ever stopping to change gloves. cdi - |
| 2014-05-06 |
31 |
3-501.15 cooling methods - pf. use proper cooling methods. do not cool products by setting them out at room temperature. observed soup cooling at room temperature. cdi. |
| 2014-05-06 |
35 |
label all dry goods. observed container of salt unlabeled. cdi.3-302.12 food storage containers identified with common name of food - c |
| 2014-05-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held f |
| 2014-05-06 |
39 |
3-304.14 wiping cloths, use limitation - c. store wiping cloths in sanitizer between uses. store the wiping cloths in sanitizer off the floor. observed wet wiping cloths on prep tables and the wiping cloth bucket on the floor. cdi. |
| 2014-05-06 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. general cleaning of non-food contact surfaces is needed such as shelving and equipment. |
| 2014-05-06 |
53 |
keep the and walls clean. observed general cleaning needed of floors and walls needed around the cook line and in areas towards the back of the restaurant. |
| 2014-05-06 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. store all food at least 6 inches off the floor. observed a container of food on the floor in the walk-in freezer. |
| 2013-10-15 |
37 |
ensure all food is stored off floor, observed bag of onions stored on floor. |
| 2013-10-15 |
14 |
.ensure sanitizer is available at all times of operation. observed no sanitizer available, cdi. |
| 2013-10-15 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display. observed raw shrimp over vegetables in reach-in, cdi, repeat |
| 2013-07-18 |
14 |
ensure sanitizer is available at all times during operation. observed no sanitizer made in facility in buckets, bottles, or sink, cdi by making. |
| 2013-07-18 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display. observed raw chicken and shrimp over rice noodles, raw bacon |
| 2013-07-18 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed egg rolls, cooked ribs, cooked chicken with no date marking, incorrect date marking on cooked shrimp, vr to check proper date |
| 2013-07-18 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves without washing hands, cdi by washing hands. |
| 2013-07-18 |
34 |
.4-302.12 provide properly sized thin probe thermometer for use in thin food products. observed thick probe dial thermometer available for use, vr to check thermometer. |
| 2013-07-18 |
31 |
ensure proper methods are used for cooling tcs foods. observed shrimp, chicken, dumplings, etc. cooling while tightly covered, cdi by uncovering. |
| 2013-01-11 |
31 |
use approved methods for cooling potentially hazardous foods. observed container of chicken cooling at room temperature; cdi by placing in cooler. |
| 2013-01-11 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed some items in walk-in cooler with date marking; but mulitple containers of cooked shrimp; noodles; dumplings; egg rolls; cut |
| 2013-01-11 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cabbage being held at room temperature; cdi by placing in cooler; repeat violation. |
| 2013-01-11 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage; preparation; holding; and display. observed raw shrimp over vegetables in prep cooler; cdi by m |
| 2013-01-11 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee answer phone and return to food preparation without changing gloves; employee cha |
| 2013-01-11 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2012-10-09 |
6 |
ensure food employees are properly washing hands in handsink. food employees may not clean their hands in a sink used for food preparation or warewashing. observed employee take trash to dumpster and return to kitchen to wash hands in three compartment |
| 2012-10-09 |
7 |
ensure there is no bare hand contact with ready-to-eat foods. observed employee handling celery; other vegetables with bare hands; cdi by instruction. |
| 2012-10-09 |
13 |
ensure food is protected from cross contamination by separating raw foods from ready to eat foods. observed raw shrimp stored over vegetables in prep cooler; cdi by moving. |
| 2012-10-09 |
20 |
ensure all potentially hazardous cold foods are maintained 45f or below. observed cabbage being held at room temperature; cdi by cooling. |
| 2012-10-09 |
21 |
ensure all foods that are potentially hazardous and ready-to-eat are properly date marked. observed multiple foods; including cabbage; noodles; dumplings; egg rolls; cooked chicken; soup; etc. with no date marking; cdi by instruction. |
| 2012-10-09 |
31 |
ensure proper methods are being used for cooling potentially hazardous foods. observed container of egg drop soup cooling tightly covered in prep cooler; container of dumplings tightly covered in walk-in cooler; cdi by instruction. |
| 2012-10-09 |
45 |
ensure all equipment except for toasters; mixers; microwave ovens; water heaters; and hoods is nsf listed or equivalent. observed immersion blender used for mixing shrimp sauce not nsf listed. |
| 2012-10-09 |
39 |
ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2012-10-09 |
46 |
ensure wash water in three compartment sink is maintained at 110f or above at all times. observed wash water 78f in three compartment sink; cdi by refilling. |
| 2012-10-09 |
54 |
ensure that separate facilities are provided for the storage of employee items. observed employee food; medicines stored on shelves with other food items. |
| 2012-10-09 |
4 |
ensure employee beverages are stored in a manner to prevent contamination to food and food contact surfaces. observed open; uncovered employee beverage stored on prep table used for cutting chicken; storing cabbage and broccoli. |
| 2012-10-09 |
37 |
ensure foods are protected from contamination by storing the food at least 6 inches above the floor. observed bag of onions; buckets with mayonaise stored on floor. |
| 2012-10-09 |
2 |
ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |