| Violation Date |
Code |
Description |
| 2018-12-17 |
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 restrooms. repeat -.5- |
| 2018-12-17 |
45 |
4-501.11 maintain equipment in good repair. observed peeling paint in bottom of reach in. repeat -2- |
| 2018-12-17 |
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 small bowls without handles stored inside rice and other dry goods. -0- |
| 2018-12-17 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed unwashed bean sprout being used without washing. declaration that product has been washed is not present on outer or inner packaging nor on invoice. -.5- |
| 2018-12-17 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed one dead insect inside soap dispenser at beginning of inspection. -0- |
| 2018-12-17 |
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 tphc procedure in use for c |
| 2018-12-17 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed wonton and raw meat in walk in freezer unwrapped. -0- |
| 2018-09-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee cleaning food thermometer under running water during inspection. cdi - pic went to 3-comp sink for cleaning thermometer. -0- |
| 2018-09-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of ice machine at the left wall inside and along splash guard inside. -1.5- |
| 2018-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods in flip top and prep unit at 47-57f. cdi - pic adjusted temperature down and cooled foods back down. staff reminded that any produce washed in cold running water this |
| 2018-09-11 |
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 ovstacked baby corn in flip top at 56f. cdi - pic split containers that ar |
| 2018-09-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to-go items stored over can wash at rear of facility. -0- |
| 2018-09-11 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelving throughout facility and inside reach in coolers. observed peeling surfaces inside reach in coolers at bottom sections. observed cracks in the bottom paneling inside reach in cooler clos |
| 2018-09-11 |
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 restrooms. -0- |
| 2018-06-07 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed cashier handling payments and then plating food without washing hands. cdi - pic educated on handshaking and when to wash hands. hands were washed. -2- |
| 2018-06-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed raw chicken on the handles and in the basin of the handsink at the beginning of the inspection. cdi - pic had handsink cleaned and sanitized and added as a regu |
| 2018-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tofu in flip top at 53f. cdi - pic voluntarily discarded. -0- |
| 2018-06-07 |
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 fried chicken wings stored |
| 2018-06-07 |
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 overstacked bean sprouts in flip top unit cooling. cdi - pic educated on u |
| 2018-06-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed cashier plating food at front line without hair restraint. -0- |
| 2018-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves in the dry storage. -0- |
| 2018-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the hood system and on vents throughout the facility. -1- repeat |
| 2018-06-07 |
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 floor in the kitchen and ceiling |
| 2018-06-07 |
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 containers of sauces and spices on rolling rack at the cook line without. -0- |
| 2018-03-14 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from faucet at 3 compartment sink. |
| 2018-03-14 |
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 clean equipment storage shelving above the 3 compartment sink. |
| 2018-03-14 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed 1 plastic food storage container with plastic peeling away from the inner walls |
| 2018-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic food storage containers stored clean and stacked while wet. |
| 2018-03-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked pork at ~45f in the walk in cooler stored in a large metal bowl st |
| 2018-03-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked chicken stored above broccoli and onions in the walk in cooler and pooled shell eggs stored above lo mein noodles in a flip top reach in cooler. cdi- storage rearranged. |
| 2018-03-14 |
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 an employee handling cooked pork in the walk in cooler without gloves on. cdi- food was discarded. |
| 2017-12-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one canister of butane fuel stored over foods on the dry storage shelving. cdi- storage rearranged. |
| 2017-12-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of raw chicken stored over cream cheese in the walk in cooler. cdi- storage rearranged. improvements made to storage order since last inspection. |
| 2017-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of pooled shell eggs being stored at room temperature next to the cook line. cdi- product was placed on tphc and was discarded within 4 hours. |
| 2017-12-15 |
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 observed shrimp and lo mein cooling in high volume containers (>3 inches) while co |
| 2017-12-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of fried rice hot holding below 135f (see chart). cdi- instructed pic to reheat product to 165f. |
| 2017-12-15 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed 4 large food storage containers in poor repair. cdi- containers were removed fr |
| 2017-12-15 |
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 shelving above the 3 compartment sink and the shelving in the walk in cooler. |
| 2017-12-15 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer solutions in buckets at proper concentrations. observed 1 sanitizer bucket at 0ppm chlorine concentration. |
| 2017-09-11 |
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 storage shelving above the 3 compartment sink. |
| 2017-09-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic food storage tubs stacked while wet above the 3 compartment sink. |
| 2017-09-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on counter tops while not in use.3-304.14 wiping cloths, use limitation - c maintain sanitizer at proper concentrations. observed 1 sanitizer bucket at |
| 2017-09-11 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medicine bottles stored above food containers on a shelving unit in-between the flip top coolers. cdi- storage rearranged. |
| 2017-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pooled liquid eggs being stored at room temperature and cold holding above 45f (see chart). cdi- container was transferred to flip top reach in cooler. |
| 2017-09-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed containers of raw chicken stored above raw pork in the walk in cooler. cdi- storage rearranged. improvements made to storage order since last inspection. vr to ensure the facili |
| 2017-05-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 employee beverages stored over foods in a reach in cooler. beverages were relocated during inspection. |
| 2017-05-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken being stored above raw shrimp in the walk in cooler. cdi- storage rearranged. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p uncooked pooled eggs |
| 2017-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items cold holding above 45f in a flip top cooler (see chart). cdi- items were placed on tphc and will be discarded if not sold within 4 hours. |
| 2017-05-30 |
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 damage to the wall underneath the handsink closest to the water heater. |
| 2017-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed the ambient temperature of a flip top reach in cooler at ~48f upon initial check. pic then lowered thermostat temperature and the unit had an ambient temperature of ~45f. instructed pic to montior te |
| 2017-05-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic food storage bins and metal containers stored clean and stacked while wet. |
| 2017-03-01 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed a failure to ensure foods are being properly stored to prevent contamination. management shall ensure food employees are aware of proper food storage order. |
| 2017-03-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed the handsink near the back door of the kitchen blocked by flour bags and a rolling speed rack. cdi- rack was relocated to allow access to handsink. |
| 2017-03-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed the following improperly stored food items in the walk in cooler: uncooked shrimp over vegetables, sliced beef over sauce buckets, and sliced chicken over sauce buckets. observed |
| 2017-03-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 unlabeled chemical spray bottles. cdi- bottles were labeled. |
| 2017-03-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings and fried tofu cold holding above 45f in flip top coolers (see chart). cdi- items were relocated to the walk in freezer for cooling. |
| 2017-03-01 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed large tears in the screen door at the back door of the kitchen. |
| 2017-03-01 |
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 shelving unit above the 3 compartment sink. improvements made since last inspection. |
| 2017-03-01 |
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 2 large plastic tubs being used to cool fried chicken and cooked chicken |
| 2016-12-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee beverage stored on a prep. table. beverage relocated during inspection. |
| 2016-12-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored on the prep. surface of a 1 compartment sink while broccoli was stored in the sink basin, raw chicken over napa in the walk in cooler, raw shrimp over sauce buc |
| 2016-12-02 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken wings that appeared to be partially cooked in a flip top cooler. the centers of some chicken wings had not ac |
| 2016-12-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on counter tops while not in use. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored |
| 2016-12-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed an out-of-use commercial mixer with debris accumulation in the bottom of the mixing bowl. cdi- instructed pic to clean mixing bowl and store it cove |
| 2016-12-02 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed 2 plastic food storage bins which had cracks in the bottoms. the containers wer |
| 2016-12-02 |
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 shelving units throughout the kitchen. |
| 2016-12-02 |
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 peeling baseboard and a deteriorating wall near the mop sink, missing paint o |
| 2016-12-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned food plastic food storage bins stacked while wet above the 3 compartment sink. |
| 2016-08-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the top racks above the 3-compartment sink, and inside the reach in coolers and gaskets. need thorough cleaning. |
| 2016-08-04 |
45 |
oh 4-501.11 maintain equipment in good repair. observed burned out hood lights. observed the tall reach in cooler not cold holding at 45f or below. the cooler needs to be fixed, and have the light bulb replaced. |
| 2016-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tall reach in cooler holding food at above 45f. cdi-the pork was discarded and all other products were moved to another cooler. do not use the unit until it has been fixed. |
| 2016-08-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed chicken stored on top shelf over cooked shrimp and noodles. cdi-the chicken was moved to another shelf and the cooked foods were moved to the top shelf. repeat. |
| 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 cooked sweet and sour chicken from the day before without date marking. cdi - date placed on all foods that were ready-to-eat and o |
| 2016-04-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee grab handles of faucet and paper towel dispenser handle with bare hands after was |
| 2016-04-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in use at 0 ppm. cdi - pic made bleach sanitizer to 100 ppm during inspection. -1.5- |
| 2016-04-19 |
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 tofu, scallion chicken and chicken wings either cooling in the prep |
| 2016-04-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed beef stored under chicken on speed rack in walk in cooler. cdi - pic rearranged storage order and reminded employees about proper storage order. -3- repeat |
| 2016-04-19 |
45 |
4-501.11 maintain equipment in good repair. observed rust on shelving near the back door and in the bottom of the reach in cooler. resurface or replace. -2- repeat |
| 2016-04-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed caulking needed around the handsink and toilet in the restrooms. install caulking. repeat -1-observed absorbent ceiling til |
| 2016-04-19 |
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 rolling cart with unlabeled oils and spaces. cdi - pic labeled these with the common name of the food. -0- |
| 2016-04-19 |
50 |
5-402.13 maintain sanitary sewage system.-p observed slow drain at the handsink in the front of the kitchen. repair. -0- |
| 2016-03-31 |
38 |
observed an employee handling soup and wontons that had painted and fake fingernails on- this employee must wear gloves while handling food if wearing fake/painted fingernails.2-302.11 (b) unless wearing intact gloves in good repair, a food employee may |
| 2016-03-31 |
39 |
observed the sanitizer bucket stored on the floor today- put on lid to correct.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. |
| 2016-03-31 |
42 |
observed clean dishes stored on a soiled rack today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-03-31 |
13 |
observed raw chicken stored over broccoli in the walk in cooler- moved to the raw chicken rack.observed raw chicken stored over lettuce in the bottom of the flip top table.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2016-03-31 |
45 |
observed the walk in cooler floor rusted today.4-501.11 maintain equipment in good repair. |
| 2016-03-31 |
53 |
observed cracked flooring in the kitchen today. observed holes in wall around the back handsink. observed caulking needed between the bathroom sinks and the wall and between the bottom of the toilet and the floor.6-201.11 floors, walls and ceilings shal |
| 2016-03-31 |
43 |
observed single use articles such as plates and to go boxes stored on a soiled rack.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2015-12-17 |
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 cracked floor tiles in kitchen and restrooms. repair. observed cracked ceiling |
| 2015-12-17 |
45 |
4-501.11 maintain equipment in good repair. observed floor of reach in rusty and floor of walk in with finishing on the floor wearing away. also observed rusty buildup in the corner of walk in cooler. -2- repeat |
| 2015-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked mixing bowls over 3-comp sink. separate these to air dry before stacking them. -0- |
| 2015-12-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed six wet wiping cloths on prep tables and on the stove. cdi - pic instructed to keep wet wiping cloths in sanitizer of proper strength between uses. -.5- |
| 2015-12-17 |
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 working containers of spices on rolling cart by stove without labels and large bin of rice without label. label these wit |
| 2015-12-17 |
26 |
mim 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer at over 200 ppm concentration. cdi - employee diluted sanitizer to 100 ppm. -0- |
| 2015-12-17 |
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 chicken wings cooked and cooled, held in the facility for over 24 hours without date marking. cdi - pic date marked all ready-to-ea |
| 2015-12-17 |
14 |
4-601.11(e) equipment food contact surfaces and utensils shall be clean to sight and touch. observed interior of ice machine around the door flap with pink and black buildup. clean. -1.5- |
| 2015-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of dust on shelving throughout facility. clean. -0- |
| 2015-09-23 |
14 |
. 4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer in bottle at less than 50 ppm. remade sanitizer to approved concentration. |
| 2015-09-23 |
6 |
2-301.15 only wash hands in handwashing sink.-pf 2-301.14 wash hands after activities that contaminate them.-p 2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee wash hands in 3-comp sink with water. gave in |
| 2015-09-23 |
31 |
m3-501.15 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 multiple items incorrectly cooling. items must be actively cooled afte |
| 2015-09-23 |
45 |
4-501.11 maintain equipment in good repair. observed floor of walkin and inside of upright with rust. observed rusted shelving in upright refrigeration. observed upright refrigerator which appeared to be holding marginally at 45 f. this unit may need s |
| 2015-06-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c 2 make table units appeared to not be holding cold on upper prep area. service was called. observed shelving for dry stock beginning to flake and rust. replace shelving as needed. |
| 2015-06-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed multiple items on top in 2 make table units greater than 45 f. items were discarded and contacted was made for servicing un |
| 2015-06-03 |
14 |
he 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed biofilm on top inside of ice machine,. gave instruction to provide 3-step cleaning. |
| 2015-06-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw chicken on sheet pans in upright freezer over rangoons & beef. gave instruction and chicken was relocated to bottom and instruction given on food storage ord |
| 2015-06-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed handsink at back blocked by 3 dry storage bins on rollers. owner states bins are moved out for access. bins were relocated and instruction was given to remove bins from blocking |
| 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 : found two containers of cooked shrimp tightly covered in walk-in cooler. found co |
| 2014-12-15 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on duty to not be certified as food protection manager. |
| 2014-12-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed back handsink blocked by three bins of dry goods. cdi- access provided. observed employee dump unidentiifed liquid into front handsink. |
| 2014-12-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed interior of ice machine with significant build-up. retuirn visit required.4-501.114 maintain sanitizer at correct concentrations. -p: found two bottl |
| 2014-12-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found one batch of rice holding below 135 f. cdi- discarded rice into trash. |
| 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. observed working containers of cook cart ingredients to be unlabeled. |
| 2014-12-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp cloths on surfaces in kitchen. |
| 2014-12-15 |
40 |
wash fruits and vegetables prior to use. observed employee removing onions from bag, peeling, cutting, chopping, withoput washing them. |
| 2014-12-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf: observed napa unlabled. cooked shrimp unlabeled. noodles unlabeled. |
| 2014-07-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw eggs stored on a shelf in the prep cooler over vegetable and lower cook temperature items. -cdi items were moved. |
| 2014-07-07 |
37 |
3-307.11 miscellaneous sources of contamination - c observed open bag of bread crumbs to be tied shut. open dry goods foods shall be stored in a container with a lid or in a bag with a resealable closure. |
| 2014-07-07 |
1 |
2-102.12 certified food protection manager - c facility now has a properly certified food protection manager. the individual was not present at the time of arrival, but arrived shortly after the inspection began. the certified individual must be presen |
| 2014-03-19 |
1 |
2-102.12 certified food protection managerpic does not have ansi approved food protection manager training. this became a 2 point deduction on january 1st 2014. a) at least one employee who has supervisory and management responsibility and the authority |
| 2014-03-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed staff member to clean a food container improperly, without going through the proper wash, rinse, sanitize process. the staff member then placed the clean |
| 2014-03-19 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed wet stacked plastic containers. observed staff member to be drying a plastic container with a paper towel. do not wet stack items. do not towel dry items. they must air dry. |
| 2014-03-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed chicken that had been left out at room temperature to be at 110f when checked. items must be kept at safe temperatures. col |
| 2013-11-22 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking observed a portion of orange (personal food) and personl clothing improperly stored. observed the orange to be on a food table and the clothing to be on a dry goods table. - |
| 2013-11-22 |
45 |
4-501.11 good repair and proper adjustment-equipment observed cold water knob on the handsink in the women's restroom to be stuck and not be able to be turned. repair the knob so that both the hot water and cold water knobs will turn. |
| 2013-11-22 |
39 |
. . 3-304.14 wiping cloths, use limitation observed soiled cloth set on food prep table. in-use wiping cloths must be kept in containers of proper sanitizer. the containers of sanitizer shall also be kept off of the floor. |
| 2013-11-22 |
31 |
3-501.15 cooling methods observed chicken at 107f to be cooling at room temperature. this is not a proper cooling method. c. elmore directed that the item be reheated. -cdi. |
| 2013-11-22 |
26 |
7-102.11 common name-working containers observed unlabeled container with bleach in it. the amount of bleach was small so the bottle was filled with water and converted to sanitizer. c. elmore directed that it be labeled properly. -cdi. label all bo |
| 2013-11-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils observed 2 soiled soda machine nozzles. observed 1 soiled knife stored as clean. -cdi items were removed for cleaning. |
| 2013-11-22 |
1 |
2-102.12 certified food protection managerpic with approved training was not present. -cdi pic was advised to get approved training before january 1st, 2014. a) at least one employee who has supervisory and management responsibility and the authority to d |
| 2013-08-13 |
1 |
2-102.12 certified food protection managerpic with approved training was not present. -cdi pic was advised to get approved training before the deadline. a) at least one employee who has supervisory and management responsibility and the authority to direct |
| 2013-08-13 |
8 |
6-301.12 hand drying provisionobserved hand drying towels to have run out at the back handsink. -cdi towels were provided. |
| 2013-08-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved chicken in reach-in cooler to be at 80f and above. observed chicken set out at room temperature to be at 115f and 103f. -cdi item |
| 2013-08-13 |
26 |
7-201.11 separation-storage observed packages of chemicals including wd-40 and drain cleaner stored on a shelf that was over a shelf of food items. do not store chemicals with or near food items. -cdi items were moved.7-102.11 common name-working contai |
| 2013-08-13 |
31 |
3-501.15 cooling methodsobserved fried chicken cooling in the walk-in cooler in deep plastic container with the lid closed. -cdi item was removed and reheated. |
| 2013-08-13 |
42 |
4-901.11 equipment and utensils, air-drying requiredobserved wet stacked plastic containers. do not wet stack items. do not towel dry items. items must air dry. |
| 2013-08-13 |
41 |
3-304.12 in-use utensils, between-use storageobserved plastic containers with no handles to be left inside the dry goods foods bins. do not use utensils with no handles to dispense foods. |
| 2013-08-13 |
45 |
4-205.10 food equipment, certification and classificationobserved a home-made utensil for use with the fried food to be stored in the facility. the item was made out of a tree limb. this is not a proper food contact utensil. such items shall not be use |
| 2013-08-13 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smokingobserved improperly stored food on shelf with customer service items. eating by staff members in the kitchen area is not allowed. |
| 2013-08-13 |
37 |
3-307.11 miscellaneous sources of contaminationobserved food set on the floor of the walk-in cooler. do not set food on the floor. observed ice build-up in the stand-up freezer to be impacting the packaged food items. do not let ice build-up impact the |
| 2013-06-06 |
1 |
pic with approved training was not present. -cdi pic was advised to get approved training before the deadline. a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service |
| 2013-06-06 |
13 |
observed raw chicken and meats to be stored over cream cheese in the walk-in cooler. -cdi guidance on proper storage was given. |
| 2013-06-06 |
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 |
| 2013-06-06 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. this was noted on the previous inspection. observed no cover for the trashcan in the women's room. |
| 2013-06-06 |
54 |
observed personal drink stored near commercial food items. keep personal drinks and food away from commercial food areas. |
| 2013-06-06 |
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 |
| 2013-03-06 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. the women's room needs a trashcan with a lid. |
| 2013-03-06 |
47 |
observed soiled cooler gaskets and soiled storage bin handles. keep all such areas clean. |
| 2013-03-06 |
45 |
observed wire fryer baskets to be damaged. do not use damaged fryer baskets. observed a section of a bottle used as a scoop. this is not a proper utensil and is cracked/damaged as well. do not use such items as utensils. |
| 2013-03-06 |
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 |
| 2013-03-06 |
37 |
observed containers of chicken set onto the floor while they are being worked on. do not set food containers on the floor. they may be set temporarily on crates or other supports so they are not set on the floor. |
| 2013-03-06 |
31 |
stored frozen foods shall be maintained frozen. observed the freezer to be malfunctioning and not to be operating. do not let the frozen food thaw. move it to the other freezer or get the freezer operational to avoid the thawing of the frozen food. |
| 2013-03-06 |
13 |
observed a case of raw beef stored over raw vegetables in the prep cooler. -cdi items were moved to proper storage pattern. |
| 2013-03-06 |
1 |
pic with approved training was not present. -cdi pic was advised to get approved training before the deadline. a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service |
| 2012-10-03 |
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 equipm |
| 2012-10-03 |
13 |
observed raw chicken to have been set on-top of raw thawing beef at the food prep sink. this is a cross contamination hazard. -cdi chicken was moved. |
| 2012-10-03 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed bottle labeled as sanitizer to have a |
| 2012-10-03 |
2 |
ensure that the employee health policy and documents are put in place. the pic was advised to use the sheets that were left on the previous inspection. |
| 2012-10-03 |
33 |
except as specified in ? (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed:(a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or at 7?c (45?f) or less as specified un |
| 2012-10-03 |
31 |
observed chicken wings at 102f in prep cooler. observed shrimp to be cooling in the walk-in cooler in deep metal pans tightly covered. this is not using proper cooling methods. -cdi shrimp were placed in shallower pans and vented. proper cooling metho |
| 2012-10-03 |
1 |
pic with approved training was not present. -cdi pic was advised to get approved training before the deadline. a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service |