| Violation Date |
Code |
Description |
| 2018-12-26 |
53 |
general comment. 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 crack floor tiles in back area near dry storage area and also |
| 2018-12-26 |
45 |
repeat violation. 4-501.11 maintain equipment in good repair.observed a split gasket in the bottom portion of the first prep cooler on the cook line. gasket needs to be replaced. *improvement on split gaskets from last inspection*4-205.10 ensure equipment |
| 2018-12-26 |
39 |
repeat violation. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet cloth being stored on cutting board. cdi- cloth was removed and placed in sanitizer. |
| 2018-12-26 |
34 |
verfication required. 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pffacility has no thin prope thermometer. will be back within 10 days to make sure facility has purchased one. |
| 2018-12-26 |
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 see temperature chart above, foods were not cooled at the proper rate. rate within the first two hours is 1.2 and rate within the las |
| 2018-09-11 |
47 |
repeat violation 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 shelving on the cook line, dry storage, in the coolers and in the walk in cooler. cleaning needed on the outsi |
| 2018-09-11 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on both doors of the reach in cooler and on the walk in cooler. replace gaskets. |
| 2018-09-11 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-09-11 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet cloth stored on a cutting board. |
| 2018-09-11 |
26 |
repeat violation 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed 2 bottles of oven cleaner unlabeled. cdi - bottles were labeled. |
| 2018-09-11 |
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 an employee rinse hands in the hand sink for approximately 2-5 seconds. the employee di |
| 2018-06-05 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - observed an employee crack raw shell eggs then touch a pot and spatula and continue to work. cdi - stopped employee and explained that after cracking the eggs he needs to wash his hands. cd |
| 2018-06-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a santiizer bucket unlabeled. cdi - bucket was labeled. observed soap stored in a bottle that was labeled yellow egg dye; cdi - bottle was labeled soap. |
| 2018-06-05 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the walk in cooler door and the right door of the reach in cooler. replace gaskets. |
| 2018-06-05 |
47 |
repeat violation 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 dry storage shelves and walk in cooler shelves. |
| 2018-06-05 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed personal food stored above facility food in the walk in cooler. observed hats stored on the dry storage shelf beside th |
| 2018-02-05 |
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. clean build up from floors and walls by cook line. 6-501. |
| 2018-02-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of grease and dust from shelves in walk in cooler, cooler door handles, surfaces of equipment, and wire rack used to store rice warmers. |
| 2018-02-05 |
46 |
4-603.14 equipment food contact surfaces shall be effectively washed to remove soils by using wetting agents and emulsifiers (soap and water). employee cleaned soiled prep table by wiping off with wet wiping cloth; no wash step. cdi -educated staff; tabl |
| 2018-02-05 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust in walk in cooler; replace split gaskets on low prep cooler doors. |
| 2018-02-05 |
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. scoop with no handle stored in contact with diced onions in walk in cooler. cdi |
| 2018-02-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on cutting board; observed employee used damp wiping cloth to wipe crumbs from a prep table then rinse the cloth under running water in prep sink and hang to dry on |
| 2018-02-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up on internal parts of ice machine. clean. als |
| 2018-02-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on top to the ice machine upon entry to facility. cdi - drink relocated to designated area. |
| 2017-11-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine; build up on metal pans |
| 2017-11-03 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p chicken drumstick cooked to 159f. cdi - chicken dropped back into oil and finished cooking at 187f. |
| 2017-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw burger, raw steak, and raw beef teriyaki kabob holding above 45f in low prep cooler. cdi - all tcs foods discarded. cooler could not be adjusted to hold temp (ambient air temp 50f). |
| 2017-11-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf cooked shrimp and cooked pork placed in flip top cooler to cool. cdi - relocated t |
| 2017-11-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked and one knife stored with blade between prep cooler and table. cdi - all sent to dish area for processing. |
| 2017-11-03 |
45 |
4-501.11 maintain equipment in good repair. chipping paint on walk in cooler shelves. improvement noted form last inspection. also, observed split gaskets on reach in coolers and low prep coolers. replace all as needed. |
| 2017-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and debris fromwalk in cooler shelves, inside reach in cooler, wire shelving by rice warmers, and cooler gaskets throughout. |
| 2017-11-03 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. repair broken floor tiles in walk in freezer. 6-502.12 floors, walls, ceilings including |
| 2017-07-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee food stored on prep table. cdi - relocated to low shelf. |
| 2017-07-31 |
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. repair broken floor tiles in walk in freezer. 6-502.12 floors, walls, ceilings includin |
| 2017-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and debris from walk in cooler shelves, inside reach in cooler, wire shelving by rice warmers, and cooler gaskets throughout. |
| 2017-07-31 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust in walk in cooler. replace damaged gaskets on low prep cooler by fryers. |
| 2017-07-31 |
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 lo mein noodles placed in flip top to cool; lo mein noodles and shrimp cooling in |
| 2017-07-31 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. cleaned during the inspection. |
| 2017-07-31 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p scoop stored in lo mein noodles was not cleaned properly and has build up around handle. cdi - scoop sent to dish area; noodles discarded. |
| 2017-07-31 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. pic plans to attend class soon. |
| 2017-05-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. two employee drinks with screw top lids on counter top stored on prep table. cdi - discarded. |
| 2017-05-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf bottle of pump soap stored in hand sink. cdi - relocated. |
| 2017-05-16 |
14 |
4-702.11 after cleaning, utensils and food contact surfaces shall be sanitized before use. utensils being washed and rinsed but no step to sanitize. cdi - explained process to employees; dishes sanitized. |
| 2017-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked shrimp, cooked pork, and beans sprouts holding above 45f in flip top. cdi - all relocated to walk in cooler for rapid cool down. |
| 2017-05-16 |
33 |
3-501.13 use approved thawing methods. pork ribs thawing in standing water in prep sink. cdi - placed in walk in cooler for slow thaw. |
| 2017-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves, surfaces of equipment, and equipment handles throughout. |
| 2017-05-16 |
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. rice and flour scoops stored with handles contacting food. |
| 2017-05-16 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets and shelving with rust and chipping paint in walk in cooler. |
| 2017-05-16 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean floors throughout especially under rack in freezer |
| 2017-05-16 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. replace damaged weather stripping at back door. 6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple of live roaches in kitchen. continue wo |
| 2017-03-06 |
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. one scoop stored with handle contacting rice. cdi - scoop reinserted with handle |
| 2017-03-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf large plastic tubs with food debris stored as clean. cdi - sent to dish are for reprocessing. |
| 2017-03-06 |
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 kung pow chicken cooling in flip top. cdi - relocated to walk in cooler for rapid c |
| 2017-03-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple containers of sanitizing solution testing at 0ppm chlorine. cdi - chlorine added; testing at 100ppm. |
| 2017-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. large plastic tubs wet stacked together on drain board. cdi - sent to dish area for reprocessing. |
| 2017-03-06 |
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. clean floors under equipment and under shelves in walk i |
| 2017-03-06 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. rinse compartment filled with heavily soiled water and soiled wiping cloths. remove wiping cloths; wash, rinse and sanitize sink basin. |
| 2017-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of grease and food debris from surfaces of equipment, handles, and shelves throughout. |
| 2017-03-06 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and non absorbent. 4-501.11 maintain equipment in good repair. card board used to line she |
| 2016-11-21 |
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 date mark missing from fried wings in reach in cooler; date has been accidentally erased from date mark tag. cdi - correctly re-dated with o |
| 2016-11-21 |
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. one scoop stored with handle contacting rice. cdi - scoop reinserted with handl |
| 2016-11-21 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. food pans wet stacked on drying rack. also, meat cleav |
| 2016-11-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p bowl of raw chicken stored above raw shrimp in walk in cooler. cdi - cooler rearranged with raw chicken on the bottom shelf. |
| 2016-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves throughout, especially walk in cooler shelves and wire rack holding rice steamers. |
| 2016-11-21 |
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. replace water damaged ceiling tile in kitchen area. hole in wall under handsink in rest |
| 2016-11-21 |
45 |
4-501.11 maintain equipment in good repair. split gasket on walk in cooler door and reach in cooler door. replace. also, chipping paint and rust on wire shelving in walk in cooler and reach in cooler. repaint or replace. |
| 2016-08-11 |
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. replace water damaged ceiling tile in kitchne area. hole in wall under handsink in rest |
| 2016-08-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves throughout, especially walk in cooler shelves and wire rack holding rice steamers. |
| 2016-08-11 |
45 |
4-501.11 maintain equipment in good repair. split gasket on walk in cooler door and reach in cooler door. replace. also, chipping paint and rust on wire shelving in walk in cooler and reach in cooler. repaint or replace. |
| 2016-08-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one line chef working without hair restraint. verbal correction. |
| 2016-08-04 |
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 employee preping cooked pork, portioning pork into bags, then tying bags closed bef |
| 2016-08-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 6-301.11 provide soap for handwashing at each handsink. -pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels a |
| 2016-08-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up on inner surfaces of ice machine. clean. |
| 2016-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked chicken and shrimp stocked above the chill line and holding above 45f. cdi - top portions discarded; remainder below 45f. also, flip top prep cooler 2 holding all contents above 4 |
| 2016-08-04 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf thin probe thermometer wil not power on. vr - will return within 10 day to verify correction. |
| 2016-08-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw pork stored aboved cooked pork in walk in cooler. cdi - cooked pork relocated to shelf above raw items. |
| 2016-08-04 |
45 |
4-501.11 maintain equipment in good repair. split gasket on walk in cooler door and reach in cooler door. replace. also, chipping paint and rust on wire shelving in walk in cooler and reach in cooler. repaint or replace. 4-501.12 resurface or replace cutt |
| 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. clean build up from shelves throughout, especially walk in cooler shelves and wire rack holding rice steamers. |
| 2016-08-04 |
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. hole in wall under handsink in restroom; facility has covered hole with cardboard. repa |
| 2016-08-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roach near the floor drain at the cook line; foul odor present at this area as well. clean floor drains and continue working with pest control service provider to elimina |
| 2016-05-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw shrimp stored below raw chicken in walk in cooler. cdi - cooler rearranged with correct storage order. |
| 2016-05-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. minor build up inside the ice machine. cdi - cleaned during the inspection. |
| 2016-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked shrimp overstocked in flip top and holding above 45f. cdi - top half of shrimp removed and discarded. remaining portion is in temp. |
| 2016-05-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on ledge in front of cook line, not in sanitizing solution. |
| 2016-05-02 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed a visible gap between the bottom of the screen door at the back and the floor. cdi - heavy door closed for today; install weather stripping at the bottom of the screen |
| 2016-05-02 |
45 |
4-501.11 maintain equipment in good repair. split gasket on walk in cooler door and reach in cooler door. replace. also, chipping paint and rust on wire shelving in walk in cooler and reach in cooler. repaint or replace. 4-501.12 resurface or replace cu |
| 2016-05-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves throughout, cooler handles, inside gaskets of cooler doors, and front of all equipment. |
| 2016-05-02 |
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. hole in wall under handsink in restroom; facility has covered hole with cardboard. repa |
| 2016-02-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. uncovered employee drink stored on top of bin of corn starch. cdi - drik discarded. |
| 2016-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced pork stocked above the chill line and holding at 55f in the flip top. cdi - out of temp portion discarded. |
| 2016-02-01 |
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 egg rolls and fried chicken in low prep cooler with no date mark. cdi - items discarded. |
| 2016-02-01 |
33 |
3-501.13 use approved thawing methods. raw chicken thatwing in standing water. cdi - chicken discarded due to contamination violation (see 37). |
| 2016-02-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. raw chicken being prepped in wash basin of three comp sink; dirty dishes in prep sink. cdi - chicken discarded. soiled dishes relocated to |
| 2016-02-01 |
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. hole in wall under handsink in restroom; facility has stuffed wire scouring pad into ho |
| 2016-02-01 |
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. scoop stored with handle contacting rice in rice bin. cdi - scoop reinserted with |
| 2016-02-01 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards on both flip top prep units becoming dark with deep scoring. resurface or replace. 4-501.11 maintain equipment in good repair. bottom wi |
| 2016-02-01 |
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 gasktes of low prep coolers, handles and doors of coolers throughout, and on wire shelving in walk in cooler. clean all. |
| 2016-02-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on drain board of prep sink and in dry bucket with no solution. cdi - chlorine sanitizer made in bucket and all wet wiping cloths placed in solution. |
| 2015-10-26 |
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 cooked chicken in reach in cooler and cooked chicken and cooked pork in low prep cooler have no date marks. items back dated. again, recomme |
| 2015-10-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in three comp sink and sanitizer bucket testing at 0ppm chlorine. cdi - chlorine added to each until concentration within accepatble limits. |
| 2015-10-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf cooked chicken, cooked pork, and cut napa cabbage all prepared today and placed in |
| 2015-10-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. salt, sugar, and msg not labeled at cook line. cdi - pic labeled all during the inspection. |
| 2015-10-26 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. rice scoop stored with handle contacting rice. rice scoop reinserted with handle |
| 2015-10-26 |
45 |
4-501.11 maintain equipment in good repair. replace or repaint rusty shelving in walk in cooler. |
| 2015-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. grease build up on wire shelving at rice warmers; dried food debris on shelving in walk in cooler and back side of cooler handles throughout. |
| 2015-10-21 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. 2-101.11 pic shall be present during all hours of operation.-pf pic left to deliver take out orders while facility still open and operating. no one present with food prote |
| 2015-10-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at any handsink. cdi - restocked. |
| 2015-10-21 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. cans of pineapple dented on hermetic seals and stored for later use. cdi - cans marked for return to vender and segregated. |
| 2015-10-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish washer wash and rinse plastic tub then stack on drying rack without sanitizing. cdi - explained dish washing process to staff; un-sanitized tub placed back on dirty drain board for p |
| 2015-10-21 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p raw chicken skewer cooked to 155f for an order. cdi - staff redropped in fryer; chicken reached 206f. use digital thermometer |
| 2015-10-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p shrimp and broccoli cooked last night and placed on top of pans in flip top; holding at 51f. cdi - discarded. |
| 2015-10-21 |
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 no date mark on egg rolls and cooked chicken in low prep cooler, cooked chicken in reach in cooler, or cooked pork in walk in cooler. cdi - |
| 2015-10-21 |
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 facility operating without papertowels and no alternate method to turn off water without recontami |
| 2015-10-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. food pans and tubs wet stacked. separate to allow air drying. |
| 2015-10-21 |
45 |
4-501.11 maintain equipment in good repair. rust on shelves in walk in cooler. repaint or replace. |
| 2015-10-21 |
46 |
4-501.17 during washing, the wash compartment of the warewashing sink must contain an approved wash solution. pf - observed employee washing plastic food tub with no wash solution in sink. cdi - rule explained to staff; tub sent back to dirty side of sin |
| 2015-10-21 |
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, dust, and dried food debris on surfaces of equipment, handles of equipment, faucet handles, wire shelving in walk in cooler, wire shelvi |
| 2015-10-21 |
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. clean floors under cook line. 6-501.11 floors, walls, an |
| 2015-10-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one of the cooks not wearing hair net while working with food in the kitchen. employee must wear a hat or hair net. |
| 2015-08-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. two employee drinks on prep counters in kitchen. cdi - relocated to low shelves to prevent contamination. |
| 2015-08-19 |
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 lo mein noodles tightly wrapped while cooling in the walk in cooler. cdi - vented |
| 2015-08-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on counter top. keep these in sanitizing solution or place in laundry bin once wet. |
| 2015-08-19 |
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. handle of flour scoop contacting flour. cdi - scoop reinserted with handle up. |
| 2015-08-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe out crumbs and debris from inside reach in freezer and clean build up of grease from wire shelves holding the rice warmers. |
| 2015-08-19 |
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. repair holes in wall under the sink in the restroom. |
| 2015-08-19 |
45 |
general comment4-501.11 maintain equipment in good repair. observed a split gasket on door of reach in freezer. replace gasket. |
| 2015-08-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw chicken preped and held in a large metal bowl next to cook line; chicken holding at 58f. cdi - chicken separated into smaller portions and placed in the walk in cooler for rapid cool |
| 2015-08-13 |
6 |
general comment2-301.12. 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 recontaminate hands after washing by touching faucet handles with |
| 2015-08-13 |
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 two staff members cutting up broccoli that has already bee washed without gloves on. cdi - informed staff that they |
| 2015-08-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels in restroom. cdi - restocked. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf facility has installed a pur |
| 2015-08-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored above raw beef and raw shrimp in the walk in freezer. cdi - rearranged with correct storage order. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unw |
| 2015-08-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dark build up on interior surfaces of ice machine. clean regularly. |
| 2015-08-13 |
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 most tcs food in the walk in are date marked but there are no date marks on anything in the reach in cooler or the flip top units. also, sw |
| 2015-08-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust on shelves above flip top, build up on cooler door handles. clean all. |
| 2015-08-13 |
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 lo mien noodles cooking while tightly wrapped in the walk in cooler. cdi - vented |
| 2015-08-13 |
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. no label on salt, sugar, and msg at cook line. keep these labeled as they can be difficult to distinguish. |
| 2015-08-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service foil pans stored with right-side up. keep these inverted to prevent contamination. |
| 2015-08-13 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. place bags of trash on ground around dumpster into the dumpster. |
| 2015-08-13 |
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. multiple missing or borken tiles throughout kitchen and coping missing around walk in f |
| 2015-08-13 |
26 |
general comment7-204.11 provide sanitizer at correct concentrations, diluting as required.-p sanitizer tested above 200ppm chlorine; test strip bleached out white. cdi - diluted to 200ppm. |
| 2015-04-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: observed raw chicken box being used for raw vegetable storage. cdi-discarded and explained the potential with reusing raw chicken boxes for food storage. observed container |
| 2015-04-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: cooked shrimp, cooked pork, cooked chicken on right side of prep cooler 50f. cdi-discarded |
| 2015-04-08 |
41 |
3-304.12 in-use utensils, between-use storage - c: tongs for fryer hanging on shelf in front of rice warmers. area has high traffic and is does not protect tongs from contamination. repeat. discontinue storing cutting boards behind faucets of prep sink an |
| 2015-04-08 |
31 |
in 4-301.11 cooling, heating, and holding capacities-equipment - pf: top right side of prep unit across from wok's not holding proper temperatures. advised not to use that side. left side holding temperatures at 40f. verification needed. |
| 2015-04-08 |
47 |
4-602.13 nonfood contact surfaces - c: clean all shelving throughout including inside walk in cooler, reach in cooler, and storage shelves. clean counter under rice warmers. clean door gaskets on small prep cooler and big walk in cooler and freezer. clean |
| 2015-04-08 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: replace all cracked/ broken floor tiles throughout. standing water under tiles.6-201.16 wall and ceiling coverings and coatings - c: replace water damaged ceiling tiles in kitchen and r |
| 2015-04-08 |
43 |
4-502.12 single-service and single-use articles, required use - p: discontinue reusing raw chicken boxes. boxes are single use only. |
| 2014-11-07 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. all ventilation systems shall be kept clean. observed heavily dusted vents above the cold holding prep unit. |
| 2014-11-07 |
45 |
4-202.16 nonfood-contact surfaces - c. all non-food contact surfaces shall be clean to sight and touch. observed build up on the interior of the gaskets inside of the reach in prep coolers and at the freezer and walk in cooler. |
| 2014-11-07 |
41 |
3-304.12 in-use utensils, between-use storage - c. all utensils shall be stored in a manner that prevents cross contamination. observed the fryer tongs being stored on the rick cooker rack. |
| 2014-11-07 |
39 |
4-901.12 wiping cloths, air drying location - c. all wet wiping cloths shall be stored in sanitizer between uses. observed two wet wiping cloths outside of sanitizing solution. |
| 2014-11-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. all food contact surfaces shall be clean to sight and touch. observed deep groves on the cutting board across from the fryer. cdi by instruction. |
| 2014-05-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. observed a bucket of rice being stored on the floor. cdi- rice was moved to the dry storage shelf. |
| 2014-05-02 |
14 |
general comment: 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed some deep groves on the cutting board. |
| 2014-05-02 |
34 |
4-302.12 food temperature measuring devices - pf. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2014-05-02 |
41 |
3-304.12 in-use utensils, between-use storage - c. observed the handle of the ice scoop in the ice. observed the handle of the rice scoop in the rice. cdi- both ice scoop and rice scoop were turned upright with their handles up and out of the food(s). |
| 2014-05-02 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. observed heavy grease buildup on the grease hood. |
| 2014-05-02 |
47 |
4-602.13 nonfood contact surfaces - c. observed food debris on the interior of the reach in freezer. observed food debris build up around the wok station. |
| 2014-05-02 |
45 |
general comment: 4-101.19 nonfood-contact surfaces - c. observed rusty shelving inside the reach in cooler closest to the wok. |
| 2013-10-16 |
54 |
all employee drinks shall be stored in a designated area in order to prevent cross contamination. observed an employee drink being stored on the food prep table. cdi- employee drink was moved to designated area. |
| 2013-10-16 |
45 |
equipment shall be smooth and easily cleanable. observed rusted shelving in the dry dish area. |
| 2013-10-16 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed a wet wiping cloth being stored outside of solution. |
| 2013-10-16 |
38 |
all food employee shall wear a hair restraint in order to prevent contamination. observed a food employee without a hair restraint. cdi- food employee was told to wear a hat to work. |
| 2013-10-16 |
20 |
all potentially hazardous foods shall be cold held at 45f. observed cooked shrimp, cooked chicken, and cooked pork cold holding at 49f in the prep cooler. pic stated that meats had only been there since 12:00pm. cdi- cooked shrimp, chicken, and pork were |
| 2013-10-16 |
18 |
all food shall be cooled properly. observed cooked chicken being cooled on the food prep table at 113f. cdi- cooked chicken was placed in the walk in cooler to properly cool. |
| 2013-10-16 |
14 |
all in use utensils shall be cleaned and sanitized every 4 hours. food employee stated that chicken cutting knife was only cleaned at 3pm and at night. cdi by instruction. |
| 2013-09-06 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-09-06 |
26 |
all toxic substances shall be labeled. observed a bucket of sanitizer without a label. cdi by instruction.all chemicals shall be stored at least 6 inches off the ground. observed toxic substances and chemicals being stored on the ground by the handwash si |
| 2013-09-06 |
34 |
a thin probed metal stemmed thermometer shall be used for taking the temperature of thin massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2013-09-06 |
39 |
all wet wiping cloths shall be stored in sanitizing solution when not in use. observed wet wiping cloths throughout the facility. cdi- wet wiping cloths were placed in the sanitizing bucket. |
| 2013-09-06 |
51 |
a covered receptacle shall be used for the disposal of sanitary napkins. observed no covered receptacle in the bathroom for the disposal of sanitary napkins. |
| 2013-09-06 |
47 |
all non-food contact surfaces shall be clean to sight and touch. observed heavy buildup on the gaskets of the reach in refrigerators. overall cleaning of the facility is needed. |
| 2013-09-06 |
54 |
all employee beverages and personal belongings shall be stored in a designated area. observed employee cell phones, medication, and drinks being stored with the food on shelves and on the food prep table. cdi-all employee belongings and beverages were rem |
| 2013-09-06 |
45 |
all equipment shall be easily cleanable. observed rusted shelving throughout the facility. |
| 2013-06-19 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-06-19 |
13 |
food shall be stored in order of final cook temperature. observed raw chicken being stored above the raw shrimp. cdi- chicken was moved to the bottom shelf in the walk in cooler. |
| 2013-06-19 |
20 |
potentially hazardous ready to eat foods shall be cold held at 45f. observed cooked shrimp cold holding at 50f. cdi- cooked shrimp was voluntarily discarded. |
| 2013-06-19 |
34 |
(a) food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. pf(b) a temperature measuring device with a suitable small-diameter probe tha |
| 2013-06-19 |
21 |
all potentially hazardous ready to eat foods (such as milk and egg rolls) shall be properly date marked. observed milk and egg rolls in the reach in coooler without date marking. cdi by instruction. |
| 2013-06-19 |
47 |
non-food contact surfaces shall be clean to sight and touch. observed heavy grease build up between the fryer and the stove. |
| 2013-06-19 |
53 |
except as specified under ยง 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth |
| 2013-06-19 |
54 |
employee drinks and food shall be stored in a designated area. observed an employee drink on the food prep tabe. observed employee food being stored with consumer foods. cdi- both employee drink and employee foods were placed in the designated employee dr |
| 2013-06-19 |
39 |
wet wiping cloths shall be stored in sanitizing solution when not in use. observed two wet wiping cloths on the food prep table. cdi- wet wiping cloths were stored in sanitizing solution. |
| 2013-03-21 |
1 |
the person-in-charge shall be a certified food protection manager. observed no approved training by pic. |
| 2013-03-21 |
2 |
the person in charge shall inform employees of their responsibilities as to their health. observed no employee health policy. cdi-left forms in chinese. |
| 2013-03-21 |
4 |
an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not r |
| 2013-03-21 |
14 |
sanitizers for cleaning food contact surfaces shall be of an approved concentration. observed bottle of sanitizer measure 0 ppm chlorine. cdi-made to proper concentration. |
| 2013-03-21 |
20 |
keep potentially hazardous foods cold at 45 f or below. observed many foods in flip top cooler above 45 f. moved to walk-in to cool. |
| 2013-03-21 |
26 |
label containers of poisonous materials. observed degreaser not labeled. cdi |
| 2013-03-21 |
21 |
date mark potentially hazardous foods with date of preparation or date containers are opened; such as milk; cream; half and half; salad dressings; mayonnaise; cooked chicken; etc. observed these items not date marked. |
| 2013-03-21 |
33 |
thaw foods under refrigeration at 45 f or below; or under running water completely submerged. observed thawing meats and mussells at room temperature or not submerged in water. |
| 2013-03-21 |
37 |
do not store food on the floor. observed buckets of sauce on floor. |
| 2013-03-21 |
39 |
wiping cloths shall be stored in sanitizer between uses. observed wet cloths on surfaces in kitchen. |
| 2013-03-21 |
51 |
except during cleaning and maintenance operations; toilet room doors as specified under ? 6 202.14 shall be kept closed. observed employee restroom door open; does not close on its own. |
| 2013-03-21 |
53 |
keep floors; walls and ceilings clean; observed floors in need of cleaning underneath cooking equipment. keep floors in good repair; observed floor inside walk-in freezer busted/damaged in need of repair |
| 2013-03-21 |
31 |
rapidly cool potentially hazardous foods from 135 f to 45 f within two hours. observed eggrolls cooling at room temperature 117-126 f. moved to walk-in cooler. keep cooling foods vented or uncovered until they reach 45 f or below. observed tightly covered |
| 2012-11-26 |
34 |
4-502.11 (b) (b) food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. pf observed stem thermometer available not calibrated measuring 30 degrees f to low when measu |
| 2012-11-26 |
53 |
keep floors; walls and ceilings clean; observed floors in need of cleaning underneath cooking equipment. keep floors in good repair; observed floor inside walk-in freezer busted/damaged in need of repair. |
| 2012-11-26 |
51 |
provide self-closing doors on restrooms; observed employee restroom door not self-closing. |
| 2012-11-26 |
47 |
keep non-food and food contact surfaces clean; observed sides of equipment in need of cleaning throughout establishment; observed inside bottom surfaces of stand refrigerators collecting food debris in need of general cleaning; observed hood filters in ne |
| 2012-11-26 |
45 |
keep non-food and food contact surfaces in good repair; observed gouged/stained cutting boards in use in kitchen area in need of resurfacing. |
| 2012-11-26 |
37 |
keep dry food containers sealed to prevent contamination from premises. observed numerous containers not sealed exposed to contamination. |
| 2012-11-26 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. p observed employee touching rte food products with |