| Violation Date |
Code |
Description |
| 2019-01-22 |
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 floors around make line in need of cleaning. inc |
| 2019-01-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above spring roll wraps, cooked steak, and cooked shrimp in walk in cooler. observed raw steak stored above spring roll wraps and cooked noodles in walk in coole |
| 2019-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed black, multi-use dishwasher gloves stored as clean with build up and debris. pic stated employees use gloves to mix rice. observed knives stored as cl |
| 2019-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in cold holding draw located on the grill line holding at 45f. cdi - employees relocated items to walk in cooler to cool rapidly. |
| 2019-01-22 |
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 spring rolls located in cold hold unit without date mark. pic stated spring rolls had been opened or prepared the previous day. cdi |
| 2019-01-22 |
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 teryaki sauce without prop |
| 2019-01-22 |
26 |
7-202.12 conditions of use - p,pfobserved orthene pco pellet pesticide that is not labeled for a food establishment and only to be used by professional applicators used in house to treat pest issue, and bug stop pesticide used in house. cdi items moved fr |
| 2019-01-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed carrots holding in pot on stove without heat being provided for hot holding. carrots holding at 86f. cdi - pic reheated cooked carrots to 202 on stove. |
| 2019-01-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed bug crawling across floor in front of grill located in the front area. |
| 2019-01-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of sauce stored on floor in walk in cooler. cdi - pic provided pallet to store bucket 6 inches above the floor. |
| 2019-01-22 |
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 tongs stored with handles in noodles in cold draw at make line. observed |
| 2019-01-22 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in cold hold draws splitting. replace gaskets for good repair.4-101.19 nonfood-contact surfaces - c observed cardboard being used to line bottom shelf on prep table. cardboard was soiled with sp |
| 2019-01-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves on prep tables with food debris build up. observed gaskets in cold hold draws with food debris build up. increase cleaning frequency of non- |
| 2019-01-22 |
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 all sauces, oils and seasonings at make line without identifying labels. observed dry goods in back area with labels rubbi |
| 2018-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dark build up ongaskets. observed shelving in need of cleaning. |
| 2018-11-06 |
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 observed cooked carrots cooling from night prior to inspection in tightly covered c |
| 2018-11-06 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed cooked carrots in walk in cooler at 50f. pic stated carrots were set to cool on 11/5 at night. carrots did not reach 45f wit |
| 2018-11-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above ready to eat carrots, observed raw fish stored above produce. cdi, items reversed. 3-302.11(a)(4) protect food in storage using covered containers, intact |
| 2018-11-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employees use handwashing sink as dump sink, as well as to get water for sanitizer bucket as well as to fill hot well. cdi, food employees corrected by ins |
| 2018-07-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer below 50ppm chlorine at sanitizer bucket. cdi, sanitizer refreshed to 100ppm chlorine. |
| 2018-07-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks and food stored above establishment food. items moved. |
| 2018-07-25 |
6 |
2-301.14 when to wash - p observed food employee not wash hands when re-entering kitchen, employee handled clean utensils, from dining room. cdi, food employee corrected by instruction, food employee washed hands. |
| 2018-07-25 |
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 shrimp stored on the floor in walk in freezer. |
| 2018-07-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer below 50ppm chlorine in sanitizer container. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer container stored on the f |
| 2018-07-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. |
| 2018-07-25 |
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 cups stored without protection, with sleeve at the bottom of stack of cups. |
| 2018-07-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dark build up on gaskets. observed improvement with cleaning of equipment. |
| 2018-07-13 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed pic not present during inspection. pic arrived at the end of inspection. observed hand washing violations, cold holding violations as well as storage order violations. |
| 2018-07-13 |
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 food employee wash hands without using soap, for less than 15 seconds, and closed faucet |
| 2018-07-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above ready to eat produce in walk in cooler. cdi, items reversed. |
| 2018-07-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer container with concentration of less than 50ppm chlorine. cdi, sanitizer re-done. |
| 2018-07-13 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed cooked beef in walk in cooler set to cool at 11am, beef was observed above 70f. cdi, item discarded. |
| 2018-07-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked mushrooms and carrots hot holding below 135f. cdi, items discarded. |
| 2018-07-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cabbage cooling in extra-large plastic container, tightly covered in walk |
| 2018-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken, raw scallops, raw shrimp, and cooked beef stored at under counter cooler with temperatures above 45f. food employee stated items were placed in walk in cooler at 3 |
| 2018-07-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working container without identifying label. |
| 2018-07-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters, not in sanitizer. |
| 2018-07-13 |
45 |
4-501.11 maintain equipment in good repair. observed under counter drawer cooler holding temperature at 60f. ensure cooler is fixed, cooler can not be used until it is able to hold tcs food temperatures of 45f or below. |
| 2018-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy residue on shelving throughout, including in the walk in cooler/freezer. |
| 2018-07-13 |
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 floors in need of cleaning throughout establishm |
| 2018-07-13 |
54 |
6-305.11 designation-dressing areas and lockers - c observed personal phone chargers stored among establishment food. |
| 2018-03-08 |
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 food employee recontaminate hands by closing facet with bare hands, not using a barrier. |
| 2018-03-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer solution with concentration less than 10ppm chlorine. pic stated facility was out of bleach and was only washing, and rinsing utensils and equipment. |
| 2018-03-08 |
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 cabbage at main cook line |
| 2018-03-08 |
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 shakers without identifying label. |
| 2018-03-08 |
54 |
6-305.11 designation-dressing areas and lockers - c observed employee belonging stored along with facility goods in dry storage. observed phone stored amongst single service articles. |
| 2018-03-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenan |
| 2018-03-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters. |
| 2017-11-01 |
54 |
no points deducted6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in kitchen area in need of cleaning abover 3 compartment sink. |
| 2017-11-01 |
53 |
no points deducted6-501.11 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 broken floors tiles near grill in need of repair. |
| 2017-11-01 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (hood system, surfaces of equipment). (points not increased due to improvem |
| 2017-11-01 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-11-01 |
41 |
repeat3-304.12 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 scoop handle stored down in fried rice. |
| 2017-11-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw fish stored above rte imitation crab meat inside walk-in cooler; cdi raw meats properly stored. |
| 2017-11-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf in walk-in cooler above rte foods. |
| 2017-08-14 |
7 |
3-301.11 (c ) no bare hand contact with (rte) ready to eat foods.-pf observed employee bare hand rte foods (cutting raw broccoli with bare hands that is not used as immediate ingredient). cdi items discarded and employee washed hands and wore gloves to to |
| 2017-08-14 |
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 large metal scoop stored in room temp water. |
| 2017-08-14 |
42 |
y4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-08-14 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (shelving at spices). |
| 2017-08-14 |
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 cups stored with no protection, exposed to contamination / sneeze spray at front checkout area. |
| 2017-05-25 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, handles to large bulk food containers inside |
| 2017-05-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-05-25 |
35 |
3-302.12 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed numerous white powders stored in large un-marked 5 gallon containers. |
| 2017-05-25 |
31 |
repeat3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large container of cooked vegetables stored on prep table to cool mea |
| 2017-03-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large sealed/covered container of cooked beef cooling in walk-in cooler mea |
| 2017-03-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked egg rolls hot held on steam table measuring 117f. cdi egg rolls discarded. (utilize lids / covers to maintain uniform temp). |
| 2017-03-09 |
53 |
6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (observed |
| 2017-03-09 |
47 |
ho 4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (handles on bulk food containers inside walk-in cooler; observed flooring insid |
| 2016-11-21 |
53 |
no points deducted6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical faci |
| 2016-11-21 |
52 |
5-501.15provide dumpster, waste containers that are of sound construction. observed dumpster with trash on ground in need of cleaning.5-501.113(b)5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors |
| 2016-11-21 |
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 cups stored with no protection, exposed to contamination / sneeze spray at front counter. |
| 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. observed scoop handles stored down in dry food products. |
| 2016-11-21 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed several flies in kitchen area. observed live juvenile roach in kitchen area. |
| 2016-11-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored above pepper sauce inside walk-in cooler. cdi raw meats properly stored. |
| 2016-08-29 |
47 |
general comment - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build-up on shelves and fan cover inside walk-in cooler. |
| 2016-08-29 |
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 damaged, cracked food pans stored on back shelf above 3-comp. 4-501.11 maintain e |
| 2016-08-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed bus tub food containers wet stacked on shelf at back of kitchen. |
| 2016-08-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain.observed utensils at grill area stored in water of 86f. cdi - water dumped out. |
| 2016-08-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved bus tub containers used for food storage with food debris remaining on shelf above 3-comp sink. cdi - by removing and storing aside to be cleaned. |
| 2016-08-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from dispenser at back handsink. cdi - by restocking. |
| 2016-06-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of soybean oil stored on the floor in kitchen. cdi: pic relocated items. |
| 2016-06-08 |
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 mixed vegetables (including |
| 2016-06-08 |
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 handles to cups, scoops, and utensils in products throughout facility. |
| 2016-06-08 |
45 |
4-501.11 maintain equipment in good repair. observed damaged and torn gasket on wic.4-502.11(a) maintain utensils in good repair. observed container lids on products in wic that were damaged and cracked. observed one cup used as a scoop in dry good that |
| 2016-06-08 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed ss plastic bags covering food in reach in cooler at front line. bags were torn and damaged. pic stated that the bags are used for a few days and then discarded. cdi: pic direct |
| 2016-06-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed missing lid on dumpster as well as dumpster doors open. cdi: dumpster doors closed. pic advised to call landlord about dumpster lid missing. dumpste |
| 2016-03-03 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed white tubs used for vegetables wet stacked on back dish shelf above 3-compartment sink. |
| 2016-03-03 |
41 |
repeat - 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 handles in white rice and noodles inside grill cooler.observed s |
| 2016-03-03 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wet wiping cloths stored on counter tops in front and back area of kitchen. |
| 2016-03-03 |
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. -pfobserved a large container of diced steak at 70f in center inside walk-in cooler th |
| 2015-11-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved splatter and debris on large mixer and grease and debris on white containers and black bus tubs at back of kitchen. cdi - items set aside for recleaning |
| 2015-11-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fried rice stored in rice cooker at 116f. cdi - rice reheated to 165f. |
| 2015-11-13 |
33 |
3-501.13 use approved thawing methods.observed salmon wrapped in plastic thawing on counter at seafood sink with no running water over top. moved to the walk-in cooler to finish properly thawing. |
| 2015-11-13 |
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 bag of cabbage stored on the floor at back of kitchen and box of beef stored on the floor inside walk-in freezer. |
| 2015-11-13 |
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 spoon stored in water at 91f.observed cups being stored in seasonings bei |
| 2015-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed white containers and black bus tubs wet stacked on dish shelf at back. **repeat |
| 2015-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed debris and build-up on shelving inside walk-in cooler, shelving above 3-comp sink, and both prep sinks. |
| 2015-11-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths not in use stored on prep counters at back of kitchen. ***repeat |
| 2015-07-27 |
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/pfobserved incorrect time written on dr |
| 2015-07-27 |
4 |
2-401.11 cover and store employee drinks and food to prevent contamination of food or utensils. observed employee bowl of food stored with rice inside rice cooker on front line. cdi - food relocated. observed frozen drink stored on top shelf above food st |
| 2015-07-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large batch/container of cabbage mix in cooling stage inside walk-in coole |
| 2015-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on shelves above dish area and fan stored at back of kitchen. |
| 2015-07-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips with sleeves pulled down at register area. (sleeves were pulled up to protect cups).4-502.13 single-use and single-service articles |
| 2015-07-27 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed faucet leaking at meat prep sink. |
| 2015-07-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed multiple wiping cloths stored on counter surfaces. |
| 2015-03-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored over dry goods on a storage rack near the back of the kitchen. observed another employee beverage stored on a preparation table. |
| 2015-03-18 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed two ventilation screen covers above the food preparation sinks in the kitchen covered with grease |
| 2015-03-18 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash buildup inside the dumpster enclosure. dumpster is shared by multiple businesses. |
| 2015-03-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris buildup on the grill cooler gaskets. |
| 2015-03-18 |
45 |
4-205.10 food equipment, certification and classification - c equipment shall be used in accordance with the manufacturer's intended use. observed a glass pepsi cooler being used to store cut cabbage. the pepsi cooler date plate states 'for packaged pr |
| 2015-03-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several cleaned containers stored over the 3 compartment sink and the preparation sinks stacked while wet. |
| 2015-03-18 |
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 spoons stored in food containers with their handles in the foods. |
| 2015-03-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one sauce pot stored on the floor in the kitchen. |
| 2015-03-18 |
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 facility using time withou |
| 2015-03-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked carrots being stored in a container on the stove with the burner off. the carrots were 106f. cdi- carrots reheated to over 165f (see chart). |
| 2014-11-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle that was not labeled. cdi- label was added. |
| 2014-11-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored on a food preparation sink counter directly next to cooked beef. cdi- food storage was rearranged. |
| 2014-11-14 |
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 several sauce bottles near the grills that were not labeled. |
| 2014-11-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee beverages stored over foods on a dry storage rack near mop sink. beverages were relocated. |
| 2014-11-14 |
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 several bowls without handles being used as scoops and stored in food c |
| 2014-11-14 |
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 facility was using tphc for cut cab |
| 2014-11-14 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed cut cabbage stored in a reach in cooler that had 'bottled products only' written on the data plate.4-501.12 resurface or |
| 2014-11-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outside dumpster with doors left open while not in use. |
| 2014-11-14 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed greasy ventilation covers above the food preparation sinks. |
| 2014-11-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 3 wet stacked metal pans above the food preparation sinks and two wet stacked plastic tubs over the 3 compartment sink. |
| 2014-07-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. store raw animal foods so they can not contaminate cooked, ready to eat foods. observed raw scallops stored above cooked chicken in a grill pull out cooler. cdi by placin |
| 2014-07-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods being held hot shall be maintained at 135f or above. observed fried mushrooms being stored next to grill at 122f. cdi by keeping cook |
| 2014-07-15 |
26 |
7-102.11 common name-working containers - pf. toxic materials removed from their original containers shall be labeled with the common name of the product while in working containers. observed one sanitizer spray bottle without a label. cdi by adding la |
| 2014-07-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be maintained at 45f or below. observed several foods in the grill pull out cooler |
| 2014-07-15 |
41 |
3-304.12 in-use utensils, between-use storage - c. utensils stored in food shall have their handles stored above the surface of the food and the container. observed a bowl without a handle being used to scoop sauce in the walk in cooler and two utensils |
| 2014-07-15 |
45 |
4-205.10 food equipment, certification and classification - c. equipment shall be used only for its intended purpose. observed two glass coolers with vegetables and sauces being stored in them. the cooler tags say for the display and use of packaged pr |
| 2014-07-15 |
35 |
3-302.12 food storage containers identified with common name of food - c. foods removed from their original containers that are not easily recognized shall be labeled with a common name. observed several sauce bottles near grill that are not labeled. |
| 2013-12-04 |
1 |
2-102.12 certified food protection managerat least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site at time of inspection with certification. cdi by instruction. • |
| 2013-12-04 |
4 |
2-401.11 eating, drinking, or using tobaccoemployees shall drink from covered beverages if handled so that contamination of equipment and hands will not occur. observed several employee beverages stored on prep tables in kitchen and without a straw. cdi b |
| 2013-12-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationraw animal food shall be stored so that cross contamination is prevented. observed raw beef stored in used chicken boxes in walk-in freezer. cdi |
| 2013-12-04 |
18 |
3-501.14 coolingpotentially hazardous food shall be cooled from 135 degrees f to 70 degrees f in 2 hours and from 70 degrees f to 45 degrees f in 4 hours. observed 20 gallon white container of house made teriaki sauce made with heat treated cabbage and c |
| 2013-12-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed 6 containers of cut cabbage along prep line at 61 degrees f |
| 2013-12-04 |
26 |
7-204.11 sanitizers, criteria-chemicalsprovide sanitizer at proper concentration. observed chlorine sanitizer at 3 compartment sink above 200ppm. cdi, operator diluted sanitizer concentration properly.7-102.11 common name-working containersworking contain |
| 2013-12-04 |
33 |
3-501.13 thawinguse proper methods to thaw food. observed chicken thawing in non running water at prep sink. cdi by instruction. |
| 2013-12-04 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed house made teriaki sauce made from cooked cabbage and other potentially hazardous food cooling in a covered 20 gallon white container in walk-in cooler. cdi, food was discarded, see item # |
| 2013-12-04 |
39 |
3-304.14 wiping cloths, use limitationgeneral comment: wet wiping clothes shall be stored in sanitizer in between uses. observed 1 wet wiping cloth stored on prep surface near handsink. |
| 2013-12-04 |
41 |
3-304.12 in-use utensils, between-use storagestore in-use utensils correctly. observed 2 handles of dispensers laying in product of dry spices. observed in-use utensil stored in water below 135 degrees near grill. |
| 2013-12-04 |
42 |
4-901.11 equipment and utensils, air-drying requiredgeneral comment: allow equipment to air dry after cleaning. observed employee hand dry metal container with towel after cleaning. cdi by instruction. |
| 2013-12-04 |
45 |
4-501.12 cutting surfacescutting surfaces shall be free from cracks and scarring. observed 2 heavily scared cutting boards 4-202.11 food-contact surfaces-cleanabilitymultiuse food contact surfaces shall be free from cracks. observed 1 heavily chipped cont |
| 2013-12-04 |
46 |
4-501.14 warewashing equipment, cleaning frequencywarewashing machines shall be cleaned as often as necessary to keep them clean. observed soil accumulating in corners and on top of drainboards of warewashing sink. |
| 2013-12-04 |
53 |
6-501.12 cleaning, frequency and restrictionsgeneral comment: phyiscal facilities shall be cleaned as often as necessary to keep them clean. observed corners of floor in need of cleaning in kitchen. |
| 2013-12-04 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral comment: working containers of food and ingredients that are not easily identifyable shall be labeled by common name of food. observed 2 bottles of oil and sauce without a label t |
| 2013-07-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal food below ready-to-eat food. observed raw beef removed from commercial packaging stored above ready-to-eat food in walk-in freezer. cdi, operator relocated food |
| 2013-07-31 |
39 |
3-304.14 wiping cloths, use limitationcontainers used to store sanitizer shall not be located where they can contaminate equipment. observed 3 spray bottles of sanitizer stored above prep sinks and hanging from 3 compartment sink. cdi, operator relocated |
| 2013-07-31 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed cooked beef cooling in low 4 door cold hold prep unit under grill at 68 degrees f. cdi, operator relocated beef to walk-in cooler to rapidly cool. |
| 2013-07-31 |
45 |
4-202.11 food-contact surfaces-cleanabilitygeneral comment: food contact surfaces of equipment and utensils shall be free from chips and scarring. observed 1 knife with a heavy chips but stored as clean. cdi, operator discarded knife. |
| 2013-07-31 |
41 |
3-304.12 in-use utensils, between-use storagegeneral comment: store in-use utensil handles out of product. observed 1 handle of tongs stored on shrimp in 4 drawer cold hold unit under grill. cdi, operator removed tongs. |
| 2013-04-26 |
54 |
intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed dust buildup on ventilation system in men's an women's restroom. |
| 2013-04-26 |
43 |
knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. observed single service forks not properly presented so that only the handles are |
| 2013-04-26 |
21 |
date mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. observed several ready to eat foods not being date marked properly. cdi by instruction. |
| 2013-04-26 |
19 |
potentially hazardous food shall be hot held at 135 degrees f or above. observed carrots on shelf between 69-72 degrees f. cdi; operator voluntarily discarded carrots. |
| 2013-04-26 |
14 |
provide sanitizer at proper concentration. observed sanitizer concentration below 50 ppm at 3 compartment sink and in spray bottle. cdi; operator refilled sink and spray bottle to proper concentration. |
| 2013-04-26 |
2 |
implement and follow a proper employee health policy. observed operator understand what the employee health policy was but not able to find forms provided that were signed. cdi by instruction. |
| 2013-04-26 |
1 |
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 a t |
| 2013-02-27 |
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 |
| 2013-02-27 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-02-27 |
21 |
(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control |
| 2013-02-27 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed handsink and cabinet at front cookline in need of cleaning. |
| 2013-02-27 |
2 |
a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional empl |