| Violation Date |
Code |
Description |
| 2019-01-16 |
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 damaged floor tiles at rear of kitchen. |
| 2019-01-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed roasted onions stored uncovered in metal collander on floor . cdi discarded. repeat violation . |
| 2019-01-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed broth on burner cooled in too great of volume and without mechanical refr |
| 2019-01-16 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed claritin, alieve and mucinex stored above clean plates in kitchen. cdi moved to box behind counter. -0 points- |
| 2019-01-16 |
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 smaller container of broth left to cool on burner overnight with no temperature control at 65 degrees. cdi discarded. |
| 2019-01-16 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer , knives and utensils at wok used and left overnight without washing , rinsing and sanitizing. |
| 2019-01-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw pork over raw shrimp and raw pork and beef over fish balls in reach in 1 . cdi reordered storage.3-302.11(a)(4) protect food in storage using covered containers, intact wrappi |
| 2018-11-13 |
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. observed damage to floors and ceilings. |
| 2018-11-13 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in need of replacement. |
| 2018-11-13 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed roasted ginger and onions in metal colander stored on floor . cdi discarded. |
| 2018-11-13 |
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 tripe cooling in too great of volume cdi moved to two containers and coo |
| 2018-11-13 |
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 beef , tripe, and noodles cooling in various pieces of equipment at insufficient rate to meet cooling parameters. cdi meth |
| 2018-11-13 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handling raw beef and then handling rte vegetables without hand wash or glove change. cdi instructed on proper procedure to go between raw and ready to eat food and employ |
| 2018-07-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tofu and pork in reach in held at greater than 45 degrees cdi both products discarded. |
| 2018-07-17 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open without screening. 6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen and dining room. |
| 2018-07-17 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in need of replacement throughout the facility. |
| 2018-07-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general cleaning needed on faces of equipment due to buildup of food debris. |
| 2018-07-17 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed backflow prevention device needed on can wash facility. 10 day verification required. |
| 2018-07-17 |
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 and wall with food debris in handwash ar |
| 2018-05-30 |
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 floor in disrepair on cookline .6-501.12 floors, walls, ceilings including th |
| 2018-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. general cleaning needed in gaskets of prep unit and faces of equipement. |
| 2018-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement.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, dura |
| 2018-05-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2018-05-30 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door propped open with no screen. |
| 2018-05-30 |
33 |
3-501.13 use approved thawing methods. observed seafood being thawed under running water measuring 78 degrees. cdi moved to prep unit to thaw. |
| 2018-05-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with visible food debris . cdi took to rewash. |
| 2018-02-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2018-02-12 |
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. -pobserved two containers of chicken broth that had been cooling overnight and still had not reached <45f- cdi both discarded. |
| 2018-02-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken broth and spicy soup holding at 165f on the stove.if holding these hot, then a steam table needs to be purchased or it needs to be kept on the stove with the burner on. |
| 2018-02-12 |
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 lettuce, cabbage, and sprout |
| 2018-02-12 |
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 onions cooling at room temperature today- cdi moved into cooler.observed ch |
| 2018-02-12 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.build up on clean dish rack that is to the left of the 3 comp. sink. small amount of build up in silverware trays. |
| 2018-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved a few tcs items at >45f in the make table today- cdi moved to the 1 door where they fell quickly in temperature(very small portions). |
| 2018-02-12 |
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 wok system(water arm especially), flip top doors, burners for soups, fryer and metal racks. |
| 2018-02-12 |
49 |
5-205.15 maintain a plumbing system in good repair. wok water arm is continously leaking. |
| 2018-02-12 |
50 |
5-401.11 capacity and drainage - c sink drain was stopped up today and backing up into the kitchen- staff unclogged it during the inspection to correct. |
| 2018-02-12 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2018-02-12 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed unapproved rice cooker and chest freezer upstairs today.4-501.11 maintain equipment in good repair.flip top cooler is corro |
| 2017-11-15 |
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. -pobserved an employee handle sprouts and jalepenos with bare hands. cdi food discarded. |
| 2017-11-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw eggs stored over cooked tripe and raw pork stored over broth. cdi- both the raw pork and the raw eggs were placed on the bottom shelf of the cooler. |
| 2017-11-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cooked ginger stored at room temperature today. beef at >45f on the make table due to being above the cold line- cdi top of product discarded and all of the cooked ginger was d |
| 2017-11-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved tripe and 2 different types of cooked beef made 2 days ago that did not have dates on them- cdi both dated during inspection to cor |
| 2017-11-15 |
33 |
3-501.13 use approved thawing methods.observed raw pork thawing in hot water today. cdi- cold water run over pork.use refrigeration, microwave, cooking process, or continually running/draining cold water to thaw potentially hazardous foods. |
| 2017-11-15 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved no thermometer onsite for use today. provide a thin probe thermometer that reads 0f-220f.vr on 11/22. |
| 2017-11-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed salt bags with a lot of build up on the bags where people have set their feet on them. |
| 2017-11-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up on the inside of the boboa tea mixer lid today and on the noodle container being used to soak noodles. cdi- noodles and container discarded a |
| 2017-11-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain.observed a knife stored between equipment where the area cannot be cleaned and san |
| 2017-11-15 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.build up today on the clean dish rack. |
| 2017-11-15 |
45 |
4-501.11 maintain equipment in good repair.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 nonabsorbent.observed a cracked bowl used t |
| 2017-11-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up today on wok system, gas burners, gasket, exterior of refrigerators, and exterior of slicer and mixer. |
| 2017-11-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.114 ensure drain plug on dumpsters, waste containers is in place.oberved no drainplug on the dumpster and the top lid was open. |
| 2017-11-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2017-11-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.oberved many wet towels stored on counters and on knives. |
| 2017-08-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris on the inside of the boboa tea blender lid-sent to be washed. |
| 2017-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved onions and ginger that was cooked last night and stored out of refrigeration- discarded to correct.once these have been heated, they are a tcs product that must be kept hot or k |
| 2017-08-30 |
21 |
/3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pobserved beef jerky that is purc |
| 2017-08-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved raw meat offered on the menu and a consumer advisory but there is no disclosure of what foods are offered |
| 2017-08-30 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.observed the back door open with a screen door that is not attached and clearly has gaps- repair screen door or keep door closed. |
| 2017-08-30 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.4-501.11 maintain equipment in good repair.the three freezers upstairs are approved for household use only, not commercial or restau |
| 2017-08-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.114 ensure drain plug on dumpsters, waste containers is in place.dumpster top lid was open today and it is missing a drainplug. |
| 2017-08-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed gapped flooring on the cookline and missing baseboard near the 2 door reach in and ice machine.6-501.12 floors, walls, ceili |
| 2017-08-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a bag of rice stored on the floor today. |
| 2017-06-06 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.observed a screen door that is not attached to the door frame- attach it and provide a self closure. |
| 2017-06-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved an employee using the handsink to fill a customer's water glass. that drink was taken to be dumped into the 3 comp sink(that was soiled at the time). drink then |
| 2017-06-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved chlorine santiizer at >200ppm today- dumped and refilled so that it was 50-200ppm to correct. |
| 2017-06-06 |
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 cabbage, lettuce, sprouts, a |
| 2017-06-06 |
26 |
7-102.11 common name-working containers - pfobserved a bottle of sanitizer not labeled- pic labeled bottle during inspection. |
| 2017-06-06 |
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. -pfobserved tcs items(cut fish balls, fried fish balls, cut beef etc) that were in the |
| 2017-06-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed an employee plating herbs with a wrist watch on. |
| 2017-06-06 |
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 outlets, non food contact portions of the slicer, pipes, gas gridles, caulk along the sink. |
| 2017-06-06 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed build up on the clean dish air dry rack today. |
| 2017-06-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed straws stored in a soiled container. |
| 2017-06-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed the round cutting board with dark grooves in it today. |
| 2017-06-06 |
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.observed scoops with no handle stored in pepper, rice, and fish sauce. |
| 2017-06-06 |
52 |
5-501.111 keep storage areas and bins for waste in good repair.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed an open cardboard dumpster today that is leaking in teh back. front dumpster is missing |
| 2017-06-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed missing flooring along the cookline. |
| 2017-03-13 |
4 |
observed an open employee coffee on the prep table while food was being handled- drink moved today to correct.be sure all employee drinks have a lid and are stored on a bottom shelf where if the drink spills, no restaurant items will be contaminated by it |
| 2017-03-13 |
13 |
observed raw beef stored over cooked beef today- cooked beef moved to an upper shelf.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-03-13 |
14 |
observed food debris on dishes stored as clean- dishes sent to soak in the 3 comp. sink to correct. through discussion it was found that the clean in place parts of the slicer are only being cleaned with warm water- the slicer must be washed, rinsed, and |
| 2017-03-13 |
19 |
observed broth holding in two pots at 165f during inspection to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-03-13 |
20 |
observed some items on the flip top holding at >45f today(see chart). do not store these out of the cold hold unit during lunch and be sure to keep pans in top of unit to keep cold air in.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. |
| 2017-03-13 |
21 |
observed cooked beef tendon, pork rice, and open sausage with out dates today- back dated to correct.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-03-13 |
22 |
observed cabbage and sprouts timed today but in discussion it was found that if there are any left over after the 4 hours then the food is cooled back down. if the foods are timed, then the food must be thrown away after the 4 hours is up. sprouts disca |
| 2017-03-13 |
26 |
observed degreasor in a spray bottle without a label- labeled during inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2017-03-13 |
27 |
observed homemade yogurt onsite today- discarded to correct.only store bought yogurt is allowed to be served. a haccp plan and variance from the state is required before fermenting yogurt.contact ehs if wanting to pursue homemade yogurt through the state |
| 2017-03-13 |
36 |
observed gnats in the facility. let pest manangment know about this issue, seal off crevices, and increase cleaning. remove dead pests as discussed and found on duct tape.6-501.111 keep the premises free of insects, rodents, and other pests.6-501.112 rem |
| 2017-03-13 |
41 |
observed a couple scoops with no handles stored in food(fish sauce and rice).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. |
| 2017-03-13 |
42 |
observed build up on the clean dish air dry rack.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-03-13 |
43 |
observed skewers stored with a paint brush in a soiled cup- skewers discarded today to correct.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2017-03-13 |
47 |
observed build up on gaskets, reach in racks, onion rack, fryer, sink piping, sink caulking etc.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-03-13 |
53 |
observed build up on the floor and the floor is in very bad repair in some areas of the kitchen. observed build up in floor drain.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-12-13 |
6 |
observed an employee handle raw beef and then handle raw basil. employee stopped to take off gloves and wash hands before continuing.2-301.14 wash hands after activities that contaminate them. -p |
| 2016-12-13 |
13 |
observed raw pork stored over cooked beef in the reach in cooler today- pork placed on the bottom shelf to correct.3-302.11(a) separate the different types of raw animal foods. -p |
| 2016-12-13 |
4 |
observed an open employee drink stored on the prep table today. keep employee drinks stored on a low shelf where there is no restaurant storage and they must have a lid on them.2-401.11 cover and store employee drinks to prevent contamination of food or |
| 2016-12-13 |
20 |
observed cabbage and sprouts stored out of temperature today- put on ice and ice added to quickly cool3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-12-13 |
21 |
observed many tcs foods no dated that were made >24 hours prior. ex. peanut sauce and other onion sauce, cooked tendon/muscle, cooked shrimp and broth. all back dated during inspection to correct.3-501.17 date mark/label all tcs foods that are ready-to- |
| 2016-12-13 |
31 |
observed chicken broth that had been cooling all night in a very deep portion, tightly covered,and in a small reach in unit. there is not enough refrigeration to cool large batches of broth.recommend faclilty to use ice baths for this product and do not |
| 2016-12-13 |
18 |
observed chicken stock that had been made last night still at >45f. both buckets discarded today to correct.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 |
| 2016-12-13 |
41 |
observed multiple scoops with no hanldes stored in products. use a scoop with a handle that can be stored out of the product or wash scoop after use.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water |
| 2016-12-13 |
43 |
observed cups stored on the floor leading up to the attic and on the attic floor.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-12-13 |
47 |
observed build up on stand alone racks, reach in rack, microwave, toaster, light switches etc.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-12-13 |
53 |
observed food build up on floors under cook line. observed the kitchen floor in bad repair in many areas.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, cei |
| 2016-12-13 |
36 |
observed gnats and ants in the faclity today. keep pest managment company making visits, seal off crevices in the facility, and clean more. remove dead pests that were observed.6-501.111 keep the premises free of insects, rodents, and other pests.6-501. |
| 2016-09-14 |
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 pic used the back of his hand to chech the temperature of some cooked beef. cdi - verbal correction; beef discarded. |
| 2016-09-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. clean dark build up from internal surfaces of ice machine. |
| 2016-09-14 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p roasted onions and ginger left out to cool overnight and still above 45f. cdi - discarded. |
| 2016-09-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce, beans sprouts, and cut cabbage all holding above 45f in insufficiant ice baths. cdi - corrected the method; suggested using tphc on these items for the lunch rush. |
| 2016-09-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf chicken and pork both cooked on 9-12 in reach in cooler with no date mark. cdi - correctly back dated. |
| 2016-09-14 |
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 lettuce and toamtoes cut today and cooling while tightly wrapped up in reach in co |
| 2016-09-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths sotred on prep surfaces throughout. cdi - all placed in sanitizing solution. |
| 2016-09-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. boxes of single service cups and lids on floor of up stairs dry goods room. |
| 2016-09-14 |
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 in gasket of low prep cooler and food crumbs and debris inside low prep cooler. |
| 2016-09-14 |
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. |
| 2016-06-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. clean |
| 2016-06-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p large stock pot of chicken broth and cooked ginger holding below 135f off of temperature control. cdi - broth reheated to 165f+. ginger placed in reach in cooler for rapid cool down. |
| 2016-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p bean sprouts and cut cabbage in ice baths and sliced pork in flip top all holding above 45f. cdi - all relocated into reach in cooler for rapid cool down. |
| 2016-06-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf beef tendon and raw shrimp cooling in reach in coolers while tighlty wrapped. cdi - |
| 2016-06-30 |
33 |
3-501.13 use approved thawing methods. beef tenderloins thawing in sink basin without running water. cold water turned on to aid in thawing. |
| 2016-06-30 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. instal |
| 2016-06-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep counters. cdi - wet wiping cloths relocated into sanitizing solution. |
| 2016-06-30 |
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 carbon on stove top burners and food debris from shleves under prep tables. |
| 2016-06-30 |
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 of grease and dust from walls, soap dispen |
| 2016-06-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed mulitple house flies in kitchen. continue working with pest control service provider to eliminate pests. |
| 2016-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p fish balls and crab sticks holding above 45f in flip top. cdi - items discarded today. |
| 2016-03-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. work toward gaining certification. information about classes left with pic. |
| 2016-03-14 |
4 |
2-401.11 employees may only eat, drink, and use tobacco in designated areas where food and clena equipment are not exposed. several cigarette butts and ashes found in upstairs dry storage room and one cigarette stored on top of ceiling support beam by sta |
| 2016-03-14 |
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 pic touched whole grilled onion and whole piece of grilled ginger with bare hands to check temperature and remove ou |
| 2016-03-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p chicken stock finished cooking at 8pm on previous day and still at 58f in center. cdi - discarded. explained that rules require cool |
| 2016-03-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf cooked shaved beef with no date mark in reach in cooler and cooked on 3-12-16. cdi - back dated today. |
| 2016-03-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. clean. |
| 2016-03-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. one live roach in kitchen; improvement noted from last inspection. continue working with pest control service provider to eliminate pests. |
| 2016-03-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. cooked onions and ginger place in metal bowls on floor to cool. cdi - bowls relocated. |
| 2016-03-14 |
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 chicken stock left on counter in kitchen overnight to cool and finally placed in r |
| 2016-03-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths on prep surfaces in kitchen. keep these in sanitizer or place in laundry bin once wet. |
| 2016-03-14 |
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. scoop with no handle stored in rice bin. replace with handled scoop. |
| 2016-03-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee's car keys and loose change stored on plate above clean dishes intended for facility use. cdi - employee items relocated. |
| 2015-12-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. pic advised he is scheduled to take the class in the upcoming month. |
| 2015-12-09 |
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 two employees recontaminate hands after washing by touching faucet handles with bare hand |
| 2015-12-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw beef stored above cooked pork in reach in freezer. cdi - rearranged with correct storage order. |
| 2015-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p crab sticks, fish balls, and shaved beef holding above 45f in flip top. cdi - all items moved to reach in freezer for rapid cool down as these items were recently stocked. |
| 2015-12-09 |
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 shrimp and cooked shaved beef not date marked in flip top or reach in cooler. cdi - items back dated today. advised pic that any item |
| 2015-12-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roach in kitchen. noted improvement since last inspection. continue working with pset control service provider to eliminate pests. |
| 2015-12-09 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. multiple wet wiping cloths stored on prep surfaces in kitchen. keep these in sanitizing solution onc |
| 2015-12-09 |
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 rice bin. scoop discarded. |
| 2015-12-09 |
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 nonabsorbent. remove cardboard used to line shleves under microwave. |
| 2015-08-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. manager with food protection certification not present during the inspection. a manger with food protection ceritification must be present during all hours of operation. |
| 2015-08-19 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed chef wipe sweat from hid forehead with his hand, then go on to handle food without washing hands. cdi - reminded chef to wash hands once they are contaminated; hands rewashed. |
| 2015-08-19 |
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 chef touching noodles with one gloved hand and one bare hand to prepare an order. cdi - reminded chef that bare hand |
| 2015-08-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up on interior surfaces of ice machine; especially around chute. clean. |
| 2015-08-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p beef broth and red broth are off temperature control and holding below 135f. cdi - reheated. |
| 2015-08-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p bean sprouts holding above 45f in an inadequate ice bath. cdi - ice filled to teh top of the prep sink to reach the top of the bean sprout container. keep ice baths even with the produc |
| 2015-08-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf two spray bottles of cleaners with no label under handsink. cdi - staff labeled during the inspection. |
| 2015-08-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. boxes of single-service cups and paper goods stored on floor in attic. move boxes onto pallets to elevate above the floor. |
| 2015-08-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple live roaches in the kitchen. staff produced invoices from pest control service from yesterday. continue working with pest control service provider to eliminate this p |
| 2015-08-19 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths on counters in kitchen. 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. ice scoop stored directly on top of the ice machine. cdi - ice scoop sent to dis |
| 2015-08-19 |
54 |
general comment6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light sheild missing from lights above reach in cooler. replace sheild. |
| 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 cooked noodles cooling on counter top while tightly wrapped. cdi - noodles unwrap |
| 2015-07-27 |
16 |
3-401.11 raw animal foods-cooking - p,pf: employee stated that beef is partially cooked when asked if food was stored raw or cooked and that it would be finished cooking upon ordering. did not observe the process. explained that a variance would be requir |
| 2015-07-27 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. |
| 2015-07-27 |
4 |
2-401.11 eating, drinking, or using tobacco - c: observed employee smoking a cigarette while handling raw shrimp. |
| 2015-07-27 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: observed employee not washing hands properly. |
| 2015-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: bean sprouts 75f, cut lettuce 75f, cut cabbage 75f, cooked chicken 53f. repeat. cdi- placed in ice |
| 2015-07-27 |
31 |
3-501.15 cooling methods - pf: discontinue cooling noodles tightly wrapped. cdi-vented |
| 2015-07-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. eliminate roaches. repeat |
| 2015-07-27 |
43 |
4-502.12 single-service and single-use articles, required use: discontinue using plastic thank you bags for storage. discontinue using a plastic bowl as a scoop. scoops must have a handle. |
| 2015-07-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor between coolers and where needed. repeat |
| 2015-07-27 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: provide and area for employees to store personal items and to smoke. |
| 2015-07-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed black mold/damage to wall above 3-compartment sink. observed floors and walls soiled. clean. |
| 2015-07-09 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed plastic grocery bags storing meat. discontinue. |
| 2015-07-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed cockroaches in facility. eliminate. |
| 2015-07-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce and bean sprouts on counter above 45 f. cdi- items were placed in reach in cooler. |
| 2015-07-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked noodles on prep counter and cooked rice in hot holding unit also below 135. cdi-noodles were placed into reach in cooler to properly cool and rice was reheated. |
| 2015-07-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine to be dirty. clean. |
| 2015-07-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed shell eggs above ready-to-eat foods in the reach in prep cooler and raw beef above ready-to-eat in the standing reach in cooler. cdi-items were moved below ready-to-eat foods. |
| 2015-07-09 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed pic not present during inspection. a certified food protection manager shall be present at all times. |
| 2015-02-13 |
8 |
6-301.13 handwashing aids and devices, use restrictions - c. handwashing sinks shall be used for handwashing only. observed a food employee washing a wiping cloth in the handwashing sink upon arrival. cdi- food employee took the wet wiping cloth to the th |
| 2015-02-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. all foods shall be stored in order of final cook temperature. observed raw chicken being stored above raw shrimp in the reach in meat freezer. cdi- chicken was moved to the |
| 2015-02-13 |
42 |
4-901.11 equipment and utensils, air-drying required - c. all dishes shall be air dried before being stacked. observed wet stacking of dishes. cdi by instruction. |
| 2015-02-13 |
47 |
4-602.13 nonfood contact surfaces - c. all non-food contact surfaces shall be clean to sight and touch. observed black residue on the back splash of the three compartment sink. r. |
| 2015-02-13 |
52 |
general comment:5-501.15 outside receptacles - c. all outdoor receptacles shall be kept closed. observed the door to the outdoor receptacle to be open. |
| 2015-02-13 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. all floors shall be smooth and easily cleanable. observed missing tiles beneath the grill. |
| 2015-02-13 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. all employee drinks shall be stored in a designated area. observed employee drinks being stored above consumer drinks in the reach in display drink cooler in the dining r |
| 2014-09-18 |
54 |
6-303.11 intensity-lighting - c. observed less than 50ft candles of lighting at the bubble tea station. |
| 2014-09-18 |
47 |
4-602.13 nonfood contact surfaces - c. observed black residue on the wall above the three compartment sink. |
| 2014-09-18 |
31 |
3-501.15 cooling methods - pf. observed cooked onions cooling on the food prep table. cdi- cooked onions were placed in the reach in cooler to properly cool. |
| 2014-09-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed raw eggs being stored over ready to eat foods in the reach in cooler. cdi-eggs were moved to the bottom shelf. |
| 2014-05-07 |
31 |
3-501.15 cooling methods - pf. observed cook pork and broth cooling on the food prep table at 123f. cdi by instruction. pork and broth were covered and placed in the reach in cooler. |
| 2014-05-07 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed no consumer advisory present on current menu for raw/undercooked food items. cdi- person in charge stated that new menus have |
| 2014-05-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed raw eggs, cut cabbage, and cut lettuce cold holding at 67f. cdi-eggs were voluntarily discarded. person in charge stated that |
| 2014-05-07 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. person in charge stated that all in use utensils are cleaned and sanitized every night. cdi by instruction. |
| 2014-05-07 |
8 |
general comment: 6-301.14 handwashing signage - c. observed no handwashing sign at the handwashing sink in the kitchen. cdi- handwash sign was given to the person in charge (english). |
| 2013-10-23 |
23 |
a consumer advisory shall be present to warn consumers of potential risks associated with consuming raw animal foods. observed no consumer advisory for raw beef being served in the pho. cdi by instruction. |
| 2013-10-23 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2013-10-23 |
36 |
there shall be no pests or insects present in the facility. observed a roach in the kitchen. |
| 2013-10-23 |
37 |
all food shall be protected from contamination during storage. observed the ice chest open. observed the spices (msg, salt, sugar) uncovered. cdi- all foods were properly covered.all food shall be stored at least 6 inches off the floor. observed jasmine r |
| 2013-10-23 |
35 |
all food shall be properly labeled with a list of ingredients. observed yogurt for sale without a list of ingredients. r. |
| 2013-10-23 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed wet wiping cloths throughout the facility. cdi by instruction. |
| 2013-10-23 |
54 |
all employee personal items and foods shall be stored in a designated area. observed cigarettes on the food prep table. observed an employee drink in the reach in beverage cooler above consumer drinks. cdi- cigarettes and drinks were voluntarily removed. |
| 2013-10-23 |
38 |
an effective hair restraint shall be worn by all food employees. observed no hair restraints being worn by food employees. cdi by instruction. |
| 2013-08-20 |
39 |
all wet wiping cloths shall be stored in sanitizing solution when not in use. observed two wet wiping cloths on the food prep table upon entering the establishment. cdi- cloths were removed. |
| 2013-08-20 |
38 |
all food employees shall wear a hair restraint while working with food. observed a food employee slicing meat without a hair restraint. cdi by instruction. |
| 2013-08-20 |
37 |
food shall be protected from contamination while in storage, with scoops of food kept upright with handles up and out of the food. observed the handle of the ice machine in the ice. cdi-scoop was turned upright. |
| 2013-08-20 |
36 |
no insects or pests shall be present in the establishment. observed roaches underneath the sink and flies throughout the facility. r. |
| 2013-08-20 |
21 |
all potentially hazardous ready to eat food shall be date marked. observed no date marking in the facility. cdi by instruction. |
| 2013-08-20 |
13 |
all food shall be separated by final cook temperature. observed raw eggs being stored over ready to eat foods in the reach in refrigerator. cdi- eggs were moved to the bottom shelf. |
| 2013-08-20 |
8 |
observed no handwashing sign at the sink in the kitchen. cdi- handwashing sign was provided. |
| 2013-08-20 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-05-07 |
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 |
| 2013-05-07 |
13 |
food shall be protected from contamination by storing food in order of final cook temperature in both refidgeration and cooling units. observed raw eggs being stored over ready to eat foods. cdi eggs were moved to the bottom shelf. |
| 2013-05-07 |
14 |
food contact surfaces shall be clean to sight and touch. observed rusted knifes in the knife drawer. pic stated that they are not used and will be discarded. |
| 2013-05-07 |
21 |
all ready to eat potentially hazardous foods shall be date marked if held more than 24 hours. observed no date marking in the facility. cdi by instruction. |
| 2013-05-07 |
53 |
physical facilites shall be maintained in a state of good reapir and be easily cleanable. observed missing tiles under the stove. |
| 2013-05-07 |
54 |
employee d rinks shall be stored in a designated area. observed an employee drink on the food prep table. drink was voluntarily discarded. |
| 2013-05-07 |
41 |
in use utensils shall be stoed with their scoop up and out of the food in order to prevent contaminiation. observed a cup in the ice machine and the spoon handle of the dried onions in the dried onions. cdi by instruction. |
| 2013-04-25 |
34 |
(b) a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish f |
| 2013-04-25 |
2 |
the person in charge shall inform food employees and conditional employees of their responsibility to report any illness that may be transmissable through food. observed no employee health policy in place. cdi- manager stated he had a copy of the the empl |
| 2013-04-25 |
13 |
food shall be separated by final cook temperature. observed raw beef and raw chicken being stored with eachother in the reach in freezer. cdi by instruction. |
| 2013-04-25 |
14 |
food contact surfaces shall be clean to sight and touch. observed several soiled utensis being stored in a rusted utensils drawer. cdi by instruction. |
| 2013-04-25 |
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 |
| 2013-04-25 |
21 |
all rte potentially hazardous foods shall be date marked if held cold for over 34 hours. observed no date marking in the facility. cdi by instruction. |
| 2013-04-25 |
33 |
food shall be thawed by placing the food in the refidgerator or placing the food under running water. observed raw shrimp thawing in a bowl of water on the counter. cdi- shrimp was placed under running water. |
| 2013-04-25 |
36 |
the premisis shall be free of pests and insects . observed live roaches under the handwashing sink. pic provided proof that the pests are being treated. |
| 2013-04-25 |
1 |
the person in charge shall be certified as a food protection manager. observed no servsafe or equivialnt. pic stated that he is going to take the classes online asap. |
| 2013-04-25 |
39 |
wet wiping cloths shall be stored in sanitizing solution between uses. observed wet wiping cloths throughout the facility. cdi by instruction. |
| 2013-04-25 |
41 |
in use utensils shall be stored in a manner that prevents contamination. observed a knife being stored between uses between the food prep table and the prep cooler. observed the handle of the sugar scoop in the sugar. cdi by instruction. |
| 2013-04-25 |
42 |
utensils shall be stored in a manner that prevents contamination. observed a pot in the can wash and pot tops on the floor. cdi by instruction. |
| 2013-04-25 |
45 |
equipment shall be maintained in a state of good repair observed the reach in refidgerator and the rep cooler not working. will continue to monitor these units to ensure that they are working properly. |
| 2013-04-25 |
52 |
oustide garbage refuse areas shall be kept clean and free of litter. observed litter around the garbage refuse area. cdi by instruction. |
| 2013-04-25 |
53 |
physical facilities shall be installed and maintained clean. observed no tiling under the grills. observed debris and grease build up on the lack of flooring under the grills. |
| 2013-04-25 |
54 |
employee beverages shall be stored in a designated area. observed employee tea being stored in the clean dish area. cdi by instruction |
| 2013-04-25 |
37 |
food shall be protectee from contamination during storage by storing the food at least 6 inches off the floor. observed onions in a box on the floor. cdi onions were placed on top of a crate. |
| 2013-03-20 |
8 |
provide hand wash signs at employee hand sinks; observed no hand wash sign posted at employee hand sink in kitchen area. |
| 2013-03-20 |
20 |
properly cold hold phf products; observed cut lettuce stored at room temperature measuring 60 degrees f; lettuce placed into refrigerator. |
| 2013-03-20 |
36 |
keep facility free of pest; observed roaches in kitchen area. |
| 2013-03-20 |
13 |
properly store raw meats; observed raw beef stored above rte foods in reach-in and stand-up refrigerator. raw meats properly stored according to final cooking temperature. |
| 2013-03-20 |
53 |
keep floors clean; observed flooring throughout kitchen area in need of cleaning. |
| 2013-03-20 |
47 |
keep equipment clean; observed surfaces of cooking equipment collecting food debris in need of cleaning. |
| 2012-12-18 |
53 |
keep floors clean; observed flooring underneath equipment in need of cleaning; observed flooring upstairs and around base boards throughout estbalishment in need of cleaning. |
| 2012-12-18 |
47 |
keep non-food contact surfaces clean; observed inside bottom surfaces of stand up refrigerator units collecting debris in need of cleaning; observed sides of equipment collecting debris in need of cleaning. |
| 2012-12-18 |
41 |
properly store in use utensils; observed scoop handles stored down in dry food products in kitchen area; observed knives stored between dirty wall and shelf mount. |
| 2012-12-18 |
21 |
properly date mark rte phf products; observed no rte phf products date marked. all rte phf products properly date marked during inspection. |
| 2012-12-18 |
14 |
provide sanitizer at proper concentration levels; observed sanitizer available measuring to high bleaching out test strips; sanitizer corrected to safe concentration level chlorine. |
| 2012-12-04 |
31 |
3-501.15 use proper cooling methods to cool phf products; observed cooked noodle (3 gallons) measuring 78-80 degrees f cooling at room temperature; noodle placed into stand up refrigerator. |
| 2012-12-04 |
13 |
3-302.11 properly store food to prevent contamination; observed raw meat being prepared in three compartment prep sink basin while the other two basins were full of vegetables being prepared. the preparation of raw meat must be separate from vegetable pre |
| 2012-12-04 |
6 |
2-301.14 properly wash hands (e) after handling soiled equipment or utensils; observed employee handling dirty dishes and then touch clean dishes from dish machine; wash hands before touching clean dish ware and/or utensils. employee properly washed hands |
| 2012-12-04 |
14 |
4-501.114 provide sanitizer during operation; observed no sanitizer available during inspection. sanitizer made during inspection. |
| 2012-12-04 |
20 |
3-501.16 properly cold hold phf products; observed cut lettuce on prep table measuring 71 degrees f; lettuce discarded. |
| 2012-12-04 |
33 |
3-501.13 properly thaw phf products; observed cooked beef stored on shelf of prep table thawing at room temperature; observed raw beef thawing in three compartment sink with 110 degree water running over it. raw beef cooked and cooked beef placed into ref |
| 2012-12-04 |
53 |
keep floors; walls and ceilings clean and in good repair; observed flooring underneath cooking equipment collecting large amounts of grease and food debris in need of cleaning. |
| 2012-12-04 |
36 |
keep facility free of pest; observed live ants crawling around in can wash; observed large amounts of dead roaches throughout establishment. |
| 2012-12-04 |
37 |
3-305.11 keep food stored in ways to prevent contamination by premises; observed numerous dry food bins not covered/sealed exposed to contamination; observed large bag of spice upstairs open not sealed/covered exposed to contamination. |
| 2012-12-04 |
47 |
4-601.11 keep equipment clean; observed large amounts of grease/food debris collected on sides and surfaces of gas burners dripping onto floor in need of cleaning. |
| 2012-12-04 |
54 |
6-403.11 provide areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination.observed employee cigarettes/cell phone/lighter st |
| 2012-12-04 |
34 |
provide thermometers that are calibrated; observed stem thermometer available measuring 122 degrees to high when measured against thermocouple. |
| 2012-11-13 |
14 |
4-501.114 provide sanitizer during operation hours; observed no sanitizer during inspection; sanitizer made during inspection.4-601.11 (a) properly wash; rinse and sanitize utensils and equipment; observed numerous stacks of plates and utensils stored cle |
| 2012-11-13 |
53 |
keep floors; walls and ceilings clean; observed flooring throughout establishment in need of immediate cleaning. |
| 2012-11-13 |
50 |
properly dispose of waste water; observed waste water from three compartment sink backing up onto floor of kitchen. clog needs removal; staff working on clog during inspection. |
| 2012-11-13 |
47 |
keep non-food and food contact surfaces clean; observed hood filters in need of general cleaning; observed sides of cooking equipment collecting debris in need of general cleaning; observed prep table surface underneath slicer collecting heavy food debris |
| 2012-11-13 |
45 |
keep cutting surfaces in good repair; observed gouged/stained cutting boards in use in kitchen area in need of resurfacing. |
| 2012-11-13 |
42 |
properly air dry; observed numerous customer soup bowls stacked wet in kitchen area.properly store clean utensils; observed clean pots/pans stored on top of dirty grease trap. |
| 2012-11-13 |
41 |
properly store in use utensils; observed numerous scoops buried in dry food products throughout establishment. |
| 2012-11-13 |
37 |
3-305.11 a) except as specified in ¶¶ (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 |
| 2012-11-13 |
36 |
keep facility free of pest; observed live roaches in kitchen area and upstairs dry storage. |
| 2012-11-13 |
35 |
keep dry food bins labeled and properly sealed; observed dry food bins throughout establishment not labeled and not sealed. |
| 2012-11-13 |
13 |
3-302.11 separate the processing of raw meats and vegetables to prevent cross contamination; observed raw beef processed in three compartment prep sink at same time vegetables were being prepared in three compartment sink. raw meat and vegetables separate |