| Violation Date |
Code |
Description |
| 2018-11-06 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2018-11-06 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the walk in cooler and freezer; replace gaskets.observed shelves starting to rust in the walk in cooler. resurface/replace shelves; do not spray paint. |
| 2018-11-06 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cabbage, rice and raw chicken above 45f. cdi - rice and cabbage were taken to the freezer to cool and the chicken started to be prepped for cooking; see tempe |
| 2018-08-14 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2018-08-14 |
39 |
repeat violation 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed a sanitizer bucket stored on the floor. cdi - bucket was placed on the shelf under the prep table. |
| 2018-08-14 |
37 |
general comment 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 chicken stored on the floor. cdi - chicken was moved to the walk in cooler shelves. |
| 2018-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed noodles, cabbage and rice above 45f. cdi - items were placed in the freezer to rapidly cool; see temperature chart. |
| 2018-08-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a barrel blocking the back hand sink. cdi - barrel was moved. |
| 2018-04-05 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee vitamins stored on the 3rd shelf in the reach in cooler. cdi - items were moved to the bottom shelf away from |
| 2018-04-05 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2018-04-05 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. replace gasket. |
| 2018-04-05 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed a sanitizer bucket stored on the floor. |
| 2018-04-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a sanitizer bucket in use without a label. cdi - bucket was labeled. |
| 2018-02-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf no date mark on items that are batch cooked to last multiple days such as egg rolls or fried chicken. cdi -items correctly back dated. |
| 2018-02-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf nappa cabbage cooling with tightly wrapped in walk in cooler. cdi - wrap vented. |
| 2018-02-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. tubs of raw chicken stored on floor in freezer. cdi - relocated to shelf |
| 2018-02-07 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on walk in cooler door. |
| 2018-02-07 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. floating debris in three comp sink sanitizer. cdi - solution dumped and basin filled with clean solution. |
| 2018-02-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dark build up from walk in cooler door gasket and heavy grease build up from walk in cooler door handle and surfaces of equipment. |
| 2018-02-07 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean build up of grease from wall throughout kitchen. |
| 2017-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of food debris from walk in cooler shelves. |
| 2017-11-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf tub of rice cooling in reach in cooler with lid on. cdi - lid removed and rice rel |
| 2017-11-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one spray bottle of bleach with no label. cdi - labeled during the inspection. |
| 2017-11-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw beef stored over ready to eat won tons in walk in cooler. cdi - cooler rearranged with raw beef on low shelf. |
| 2017-11-03 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed fly land on fried rice while cooling near back door and foreign matter in rice that was sucked in through the screen door due to the hood system. cdi - rice dis |
| 2017-08-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf egg rolls placed in flip to cool; noodles cooling while tightly wrapped in walk in |
| 2017-08-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. rice scoops stored in water at room temp. cdi - water dumped and new scoops plac |
| 2017-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. large metal bowl wet stacked. pic separated to allow air drying. |
| 2017-08-23 |
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 dust from ac vent in ceiling above three comp sink. |
| 2017-08-23 |
45 |
4-501.11 maintain equipment in good repair. shelves in dry goods area becoming rusty. paint or replace. |
| 2017-05-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of bleach with no label in kitchen. cdi - labeled during the inspection. |
| 2017-05-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw ground pork stored above ready to eat items in walk in cooler. cdi - rearranged with raw ground pork on bottom shelf. |
| 2017-05-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p egg rolls and chicken cooked today and holding below 135f on counter. cdi - both placed in walk in cooler to finish cooling. |
| 2017-05-23 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. weather stripping missing on back door. replace weather stripping. |
| 2017-05-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored in container with cut vegetables in flip top. cdi - relocated. |
| 2017-05-23 |
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. sanitizer cloudy with floating food particles. cdi - dumped and remade. |
| 2017-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler fan guards. |
| 2017-05-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. no food workers wearing hair restraints. ensure hair restraints are worn at all time of operation. |
| 2017-03-08 |
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. scoop stored with handle in fried rice. cdi - reinserted with handle above rice. |
| 2017-03-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths on prep surfaces. |
| 2017-03-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxes of food on floor of walk in freezer. relocate to shelves. |
| 2017-03-08 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. visible gap under screen door at back of kitchen. pic has installed plastic base board in place of weather stripping. install weather stripping to eliminate gap. |
| 2017-03-08 |
33 |
3-501.13 use approved thawing methods. container frozen pork thawing on back of three comp sink. cdi - relocated to walk in cooler. |
| 2017-03-08 |
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 noodles cooling in walk in cooler while tightly wrapped. cdi - wrapping removed to |
| 2017-03-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in three comp sink and spray bottle testing at 0ppm chlorine. cdi - chlorine added; tested at 50ppm. |
| 2016-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sesame chicken and shredded cabbage left off of temperature control and holding above 45f. both relocated into the walk in cooler fro rapid cool down. |
| 2016-11-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf fried rice and sweet and sour chicken left to cool off of temperatue control in dr |
| 2016-11-18 |
33 |
3-501.13 use approved thawing methods. raw shrimp thawing in standing water. cdi - wate dumped and raw shrimp placed into walk in cooler to thaw. |
| 2016-11-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer; only dial stem themometer available. vr - will return within 10 day to verify. |
| 2016-11-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. no labels on salt, sugar, and msg at cook line. keep these labeled. |
| 2016-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from low prep cooler door gaskets and walk in cooler shelves and fan guards. |
| 2016-11-18 |
39 |
s3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths on prep surfaces throughout. keep in sanitizer or place in laundry bin once wet. |
| 2016-11-18 |
45 |
4-501.11 maintain equipment in good repair. repaint or replace rusty shelves in walk in cooler. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board has deep dark scoring. flip cutting boa |
| 2016-11-18 |
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. |
| 2016-11-18 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. install new weather stripping at bottom of screen door at back to prevent pest entry. |
| 2016-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef and raw chicken stored over ready-to-eat noodles and egg rolls in upright cooler. cdi by rearranging storage order of food items.3-304.11 food shall only contact surfaces |
| 2016-09-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored uncovered on top of food prep table in ware washing area. cdi by discrad of beverage. repeat violation |
| 2016-09-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizing solution in 3 compartment sink testing 0-10ppm. cdi by adding bleach to solution and testing at 100ppm. repeat violation |
| 2016-09-28 |
54 |
6-303.11 intensity-lighting - c observed all lighting in kitchen turned off, while cooking. keep lighting turned on so cook can see if food has physical contamination, spoilage, etc. repeat violation |
| 2016-09-28 |
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 prep cooler door gaskets. |
| 2016-09-28 |
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 egg rolls and noodles without proper date marking. cdi by date marking by pic. |
| 2016-06-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored uncovered and above condiments on table. |
| 2016-06-24 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handling raw chicken then immediately after picked up wiping cloth and began to wipe down prep table without first washing hands. wiping cloth did not contain sanitizer. cdi |
| 2016-06-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked fried chicken sitting on cart < 135f. cdi- moved to walk-in cooler to continue cooling process. |
| 2016-06-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked rice sitting on cart > 45f. cdi moved to cooler. |
| 2016-06-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer solution in 3 compartment sink testing 10 ppm. cdi added chlorine bleach and retest at 50ppm. |
| 2016-06-24 |
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 prep cooler door gaskets. |
| 2016-06-24 |
52 |
5-501.115 maintaining refuse areas and enclosures - c observed lots of garbage on ground around dumpster. keep garbage picked up. repeat |
| 2016-06-24 |
54 |
6-303.11 intensity-lighting - c observed all lighting in kitchen turned off, while cooking. keep lighting turned on so cook can see if food has physical contamination, spoilage, etc. repeat6-202.11 shield the lights or provide shatter-resistant bulbs in a |
| 2016-06-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on table tops outside of sanitizer solution. |
| 2016-03-23 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed brown rice not under temperature control. keep all tcs food above 135f for hot holding. cdi-disposed of food. |
| 2016-03-23 |
1 |
2-102.12 certified food protection manager - c observed pic/food protection manager not present until after finished inspection. ** pic shall demonstrate knowledge by being a certified food protection manager. pic also makes food deliveries. recommend |
| 2016-03-23 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employees had made their lunch and it was sitting on prep table with food (hadn't started eating it yet). cdi-food moved to dining room to eat. |
| 2016-03-23 |
6 |
can 2-301.12 cleaning procedure - p observed hand used to turn off water at faucet, no barrier, recontaminated hand several times. turn off water with paper towel. cdi-spoke with pic about proper hand washing procedures. |
| 2016-03-23 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed weak or 0 ppm sanitizer. **4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p cdi- |
| 2016-03-23 |
37 |
3-304.13 linens and napkins, use limitations - c observed dirty linen napkin used to cover brown rice. linens should not be in contact with food.3-307.11 miscellaneous sources of contamination - c observed prepped food on 3 comp sink drainboard. keep |
| 2016-03-23 |
54 |
6-303.11 intensity-lighting - c observed all lighting in kitchen turned off, while cooking. keep lighting turned on so cook can see if food has physical contamination, spoilage, etc. repeat |
| 2016-03-23 |
42 |
4-802.11 specifications-laundering frequency - c4-803.11 storage of soiled linens - c observed dirty wet wiping cloth on counter. put into soiled linen bag when cleans areas where raw meat has been prepped or are visibly soiled. |
| 2016-03-23 |
46 |
4-501.18 warewashing equipment, clean solutions - c observed multi-use utensils washed in cold, dirty water. make sure wash, rinse and sanitizer is clean and wash water is at least 110f. 4-501.19 manual warewashing equipment, wash solution temperature - |
| 2016-03-23 |
52 |
5-501.115 maintaining refuse areas and enclosures - c observed lots of garbage on ground around dumpster. keep garbage picked up repeat |
| 2016-03-23 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed hood and fire suppression system excessively greasy. put on regular cleaning schedule. |
| 2016-03-23 |
38 |
2-402.11 effectiveness-hair restraints - c observed no hair restraint on employee cooking food. repeat |
| 2015-12-15 |
54 |
6-202.11 light bulbs, protective shielding - observed unshielded light bulb under hood.6-303.11 intensity-lighting - observed lights out under hood, leave on when cooking food. |
| 2015-12-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid open and garbage on the ground. |
| 2015-12-15 |
45 |
4-501.11 maintain equipment in good repair. resurfae or replace bottom shelf on rusted food prep tables. |
| 2015-12-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling food without hair restraint. repeat |
| 2015-12-15 |
35 |
3-302.12 food storage containers identified with common name of food - observed unlabeled bulk containers of dry food. |
| 2015-12-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed egg rolls stored in walk-in cooler that were cooked 2 days prior per pic. cdi by date marking egg rolls. repeat violation |
| 2015-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped cabbage stored on prep table > 45f. repeat violation. cdi by moving cabbage to refrigeration. observed cabbage at48f prior to departure. observed raw shrimp on prep tabl |
| 2015-08-20 |
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 egg rolls stored in walk-in cooler that were cooked 2 days prior per pic. cdi by date marking egg rolls. |
| 2015-08-20 |
33 |
3-501.13 use approved thawing methods. observed chicken and shrimp thawing on prep sink drainboard. cdi moved to cooler. |
| 2015-08-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: sanitizer in 3 comp set up 10 ppm. cdi-added more bleach to correct concentration 50ppm. |
| 2015-08-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. obserevd build-up on prep cooler door gaskets. |
| 2015-08-20 |
52 |
5-501.115 discard items and litter stored in the waste areas. observed trash on the ground around garbage dumpster. |
| 2015-08-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling food without hair restraint. repeat |
| 2015-04-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: rice 54f cut cabbage(bok choy) 54f on counters. cdi-placed on counter for lunch time. advised owner to keep foods refrigerated until n |
| 2015-04-09 |
34 |
4-502.11 (b) good repair and calibration - pf: replace probe thermometer. thermometer is rusted. must have a small diameter thin probe thermometer. verification needed. |
| 2015-04-09 |
38 |
2-402.11 effectiveness-hair restraints - c: employees must wear proper hair restraints such as hats or hair nets. |
| 2015-04-09 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: sanitizer in 3 comp set up 10 ppm. cdi-added more bleach to correct concentration 50ppm. |
| 2015-04-09 |
47 |
4-602.13 nonfood contact surfaces - c: clean goor gaskets on all cooling units. |
| 2015-04-09 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair or replace rusting shelves and counters.6-201.11 floors, walls and ceilings-cleanability - c:clean floor drains under sinks. |
| 2015-04-09 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf: wash water temperature 94f. must be 110f when in use. cdi-added hot water.4-603.16 rinsing procedures - c: dishes must be rinsed of detergent before placed in sanitizer. all dishes mus |
| 2014-12-11 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor under equipment near fryer and where needed. |
| 2014-12-11 |
45 |
4-101.19 nonfood-contact surfaces - c: observed cutting boards with deep stains and cuts. must resurface or replace. all food contact surfaces must be smooth and easily cleanable. |
| 2014-12-11 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not store pan of raw beef on floor uncovered under shelf in walk in cooler. must keep food 6 inches off of floor. |
| 2014-12-11 |
31 |
3-501.15 cooling methods - pf: observed improper cooling methods being used. must cool foods in a 4 inch shallow pan inside cooler, ice bath, or freezer. do not cool foods at room temperature. |
| 2014-12-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: sesame chicken 70f and bok choy 50f on counter. cdi-placed in cooler. must keep foods cold at 45f or below or hot at 135f or above. |
| 2014-12-11 |
18 |
3-501.14 cooling - p: improper cooling of rice. rice 128f cdi-placed in cooler |
| 2014-12-11 |
3 |
2-201.11 (d) and (f) responsibility of permit holder, person in charge, and conditional employees-responsibility of the pic to exclude or restrict - p: observed employee with a bandage on his finger without a glove covering handling food. cdi-instructed t |
| 2014-07-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: sesame chicken observed cooling on table. 120f. cdi-placed in freezer. bok choy 80f. cdi-discard • |
| 2014-07-23 |
6 |
2-301.15 where to wash - pf employee observed washing hands in 3 comp sink. cdi-employee told to wash hands in hand sink only. |
| 2014-07-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf : observed cooked pork, shrimp, and beef inside walk in cooler without dates. any potentially hazardous foods cooked and being kept for longer t |
| 2014-07-23 |
53 |
general comment: keep front door closed. |
| 2014-07-23 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: food stored on floor inside walk in cooler. all food must be stored 6 inches up off of floor. |
| 2014-07-23 |
31 |
3-501.15 cooling methods - pf: foods must not be cooled at room temperature. must cool foods in cooler, freezer, or ice bath with continuous stirring. |
| 2014-04-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: small prep cooler not working properly. maintenance man called and coming out this afternoon to repair. call renada @ 704-617-2984 as soon as cooler is repaired. do not use cooler until it is repai |
| 2014-04-11 |
39 |
3-304.14 wiping cloths, use limitation - c: keep all wet wipe cloths inside sanitizer buckets when not in use. |
| 2014-04-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark cooked pork inwalk in cooler. cooked day prior. cdi- properly marked |
| 2014-04-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: shrimp 62f, raw beef 62f, cooked chicken 62f, cut carrots, onions,peas, mushrooms, lettuce 62f in small prep cooler. cdi-discarded. |
| 2014-04-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: observed dishes not being washed, rinsed, and sanitized properly. cdi-had dishes re-washed during inspection. clean inside broccoli container. |
| 2014-04-11 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: observed plastic container stored in hand sink at beginning of inspection. cdi-removed |
| 2013-12-12 |
18 |
3-501.14 cooling - p: cool tcs foods from 135 f to 70 f within two hours, and from 70 f to 45 f within four hours. found tub of rice in walk-in cooler cooked previous day 52 f. cdi- rice voluntarily discarded. |
| 2013-12-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: properly date mark ready-to-eat tcs foods with date of earliest preparation. found no date-marking system in place. verification visit needed. |
| 2013-12-12 |
31 |
3-501.15 cooling methods - pf: cool foods by approved and effective means to acheive temperature / time requirements. found large dense tub of rice in walk-in cooler 52 f from overnight. cdi- discussion and discard. |
| 2013-12-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: separate raw animal foods from each other to prevent accidental cross contamination. found raw chicken over beef and shrimp in walk-in cooler. cdi- items moved to proper loc |
| 2013-12-12 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not store food on the flor. observed boxes of food on floor of cooler and at dry storage area. |
| 2013-12-12 |
54 |
6-303.11 intensity-lighting - c: provide adequate lighting in facility as required by the rules. observed inadequate light throughout facility. |
| 2013-12-12 |
33 |
3-501.13 thawing - c: thaw foods by approved methods; under running cold water completely submerged. found shrimp thawing submerged but water not running. |
| 2013-03-11 |
4 |
2-401.11. (a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and sing |
| 2013-03-11 |
13 |
3-302.11. properly store rte foods and other foods according to final cook temperature to prevent cross contamination. observed cooked chicken stored below raw shrimp and raw chicken and raw shrimp stored below raw chicken. cdi-by relocating items. |
| 2013-03-11 |
21 |
3-501.17. once opened or prepared and held under refrigeration more than 24 hours tcs phf's must be date marked. observed no date marking system in place for egg rolls held in walk-in cooler more than 24 hours. cdi-by instruction to have in place by next |
| 2013-03-11 |
6 |
2-301.15; food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for |
| 2013-03-11 |
39 |
3-304.14. store wiping cloths properly in chemical sanitizer in bewteen uses. observed several wet cloths laying on prep surfaces. |
| 2013-03-11 |
45 |
4-501.12; surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed several worn |
| 2013-03-11 |
37 |
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 inches) above the floor. observed boxes of chicken stored on the f |
| 2012-11-29 |
4 |
2-401.11. properly store employee drinks to prevent contamination. observed uncovered drink and 2 bottled employee drinks stored on food contact surfaces in kitchen. cdi-drinks discarded. |
| 2012-11-29 |
45 |
maintain all utensils and equipment in good repair. observed damaged/worn cutting boards in need of replacing. remove paper to go menus from underneath egg rolls in walk-in cooler. paper is aborbent and cannot be cleaned. provide approved nsf/ansi equipme |
| 2012-11-29 |
42 |
4-901.11. properly air dry dishes before stacking. observed metal sheet trays and grey bus tubs wet stacked on shelf above dish sink. |
| 2012-11-29 |
37 |
3-305.11. store foods above the floor at least 6 inches on approved shelving where it is not exposed to splash; dust; etc. observed containers and tubs of foods stored on crates less than 6 inches above the floor in walk-in freezer and cooler. |
| 2012-11-29 |
13 |
3-302.11. store foods in correct storage order to prevent contamination. observed uncooked shrimp stored below raw chicken in walk-in cooler. cdi-foods rearranged. |
| 2012-11-29 |
8 |
6-301.11. provide soap at each handsink. observed soap missing from front handsink. cdi-restocked. 6-301.12. provide paper towels at each handsink. observed towels missing from front handsink. cdi-restocked. |
| 2012-11-29 |
2 |
2-201.11 (a). provide written/verbal knowledge of proper employee health policy. observed no employee health policy in place. cdi-by instruction; gave handout. |