| Violation Date |
Code |
Description |
| 2018-12-13 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting over paper product storage near restrooms and light missing in new reach in cooler. -0- |
| 2018-12-13 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed piled up cardboard and oil containers all around back door and outside of waste enclosure. -0- |
| 2018-12-13 |
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 corn starch scoop completely submerged in food. -.5- |
| 2018-12-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed heavy buildup on probe of food thermometer. cdi - pic cleaned with alcohol swab during inspection. ehs advised cleaning thermometer before and after e |
| 2018-12-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over rte chicken and pork in flip top. cdi - pic moved these and put rte foods on top. -3- repeat3-302.11(a)(4) protect food in storage using covered containers, in |
| 2018-09-27 |
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 water damaged ceiling tiles in hallway over paper products. repeat -.5- |
| 2018-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed tape over beverage cooler handle in dining room. observed beverage dispenser not working in dining room. repeat -1- |
| 2018-09-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraint on middle cook in cook line. -0- |
| 2018-09-27 |
33 |
3-501.13 use approved thawing methods. observed frozen peas and carrots thawing on top of cooling grid. -0- |
| 2018-09-27 |
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 cooked chicken on cook line shelf and on speed rack cooling at room temp a |
| 2018-09-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef over rte shrimp in flip top. cdi - pic moved rte behind raw beef. -1.5- |
| 2018-09-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed chair positioned in front of front counter handsink. cdi - pic moved chair. -1- |
| 2018-06-12 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed pic unable to locate employee health policy today. cdi - pic given visual learner poster for employee health and emai |
| 2018-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed portions of tartar sauce at 71f. cdi - pic voluntarily discarded. -1.5- |
| 2018-06-12 |
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 no labels on spices and sauces out of the original container at the cook line. -0- |
| 2018-06-12 |
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 in-use tongs hanging on soiled side of wok stove. -0- |
| 2018-06-12 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed containers of spices and sauces stored at the cook line between uses without covering. -0- |
| 2018-06-12 |
45 |
4-501.11 maintain equipment in good repair. observed broken, taped handle on the dining room beverage cooler, split gasket on prep and clumpy caulking at the cook line. -0- |
| 2018-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the back side of cooking equipment. -1- repeat |
| 2018-06-12 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup on ceiling vents in both restrooms. -0- |
| 2018-06-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper products such as paper plates and aluminum pans used for food stored on shelf in hallway under leaking a/c pan. pic state |
| 2018-03-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on some shelving in the walk in cooler, on the back sides of cooling equipment door handles, and on gas knobs connected to the |
| 2018-03-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned food storage containers stacked while wet. |
| 2018-03-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on 1 plastic food storage container stored clean; and several food storage containers with datemarking sticker residue on them. |
| 2018-03-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed 2 containers of raw pork stored above sauces in the walk in cooler and raw shrimp stored behind cooked shrimp in a flip top cooler. cdi- storage rearranged. |
| 2018-03-15 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed an employee rinse hands in a food prep. sink. cdi- discussion about proper handwashing; employee washed his hands. |
| 2017-12-18 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed 7 uncovered food containers in the walk in cooler. cdi- products were covered. |
| 2017-12-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed 3 unlabeled bulk dry storage food containers. |
| 2017-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned food storage containers stacked while wet. |
| 2017-12-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 heavily scored cutting boards in the facility. |
| 2017-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the backs of cook line equipment handles. |
| 2017-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths stored on counter tops while not in use. |
| 2017-09-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed 2 bulk food storage containers not labeled. |
| 2017-09-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lo mein cooling in a high volume container in the walk in cooler, lo mein |
| 2017-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage and sesame chicken being stored at room temperature and cold holding above 45f (see chart). cdi- items were relocated to the walk in cooler for cooling. |
| 2017-09-15 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee slicing raw chicken then proceed to handle a tray of cooked lo mein noodles without washing his hands in-between. cdi by instruction, employee washed his hands. |
| 2017-09-15 |
4 |
2-401.11 cover and store employee drinks/food to prevent contamination of food or utensils. observed employee food items being stored in a prep. sink in the kitchen. items were relocated to the dining area of the establishment. |
| 2017-06-28 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed one canister of 'residential use only' pesticide in the facility. cdi- product removed from faci |
| 2017-06-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed one container of spare ribs dated 5/19 in a reach in cooler. pic indicated this was incorrect |
| 2017-06-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above cooked chicken in the walk in cooler, shell eggs stored sauce buckets in the walk in cooler, and cooked sesame chicken stored in direct contact with raw p |
| 2017-06-28 |
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. observed debris accumulation on the floor underneath a r |
| 2017-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving above the preparation sinks and on sauce buckets in the walk in cooler. |
| 2017-03-22 |
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. observed debris accumulation on the floor along the cook |
| 2017-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on walk in cooler shelving, inside cooler equipment gaskets, and on the backsides of cooler equipment door handles. |
| 2017-03-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one white cutting board with a large crack in it. item was discarded during inspection. |
| 2017-03-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic tubs and buckets stacked while wet. |
| 2017-03-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on counter tops while not in use. |
| 2017-03-22 |
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 shrimp cooling in a high volume low surface area container in the |
| 2017-03-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of uncooked chicken wings stored above sauce buckets in the walk in cooler. cdi- storage rearranged. |
| 2017-03-22 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed a child behind the front counter of the kitchen upon entry to the facility. |
| 2016-12-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the handsink nearest the 3 compartment sink. cdi- paper towels supplied. |
| 2016-12-21 |
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 chicken wings cooling in a high volume metal pan stored at room temperatu |
| 2016-12-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on countertops while not in use. |
| 2016-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic food storage tubs stacked while wet above the preparation sinks. |
| 2016-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving above the preparation sinks. improvements made since last inspection. |
| 2016-12-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking faucets at the 3 compartment sink. |
| 2016-12-21 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris accumulation along the floor behind the |
| 2016-12-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one scored/cracked white cutting board stored along the wok line. |
| 2016-09-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of orange peels stored on underneath a pipe. cdi-the orange peels were discarded. |
| 2016-09-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front handwash sink blocked by chair upon entering the kitchen. cdi-the chair was removed to allow proper access to the sink. |
| 2016-09-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knife stored on dirty stove top. cdi-the knife was brought back to the 3 compartment sink. |
| 2016-09-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken wings cooling on counter at room temperature. cdi-the product w |
| 2016-09-26 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee turn off faucet with bare hands after washing hands. cdi-explained to employee t |
| 2016-09-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multped spices on spice rack with no label. cdi-the products were individually labeled. |
| 2016-09-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on the counter throughout the facility. cdi-all cloths were placed into a sanitizer bucket with the correct concentration of sanitizer. |
| 2016-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the gaskets of all coolers, and residue buildup on the outside of equipment. needs thorough cleaning. |
| 2016-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed damaged lid to the rice container, and damaged gaskets to the walk in cooler door. needs replacing. observed burned out lights upon entering the facility. employee fixed majority of the lights. all |
| 2016-09-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the faucets leaking at the 3-compartment sink. needs repair. |
| 2016-09-26 |
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 walls behind the cook stove and 3-compartment s |
| 2016-09-26 |
54 |
6-303.11 intensity-lighting - c observed not enought lighting in facility. 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food and equipment scattered around facility. ne |
| 2016-09-26 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed two to-go containers stored on the counter that had been used previously. cdi-the containers were discarded. |
| 2016-04-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed non continuously cooked chicken wings stored over ready to eat foods in the walk in cooler. cdi - pic rearranged shelf storage. repeat -3- |
| 2016-04-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dark buildup present on two cutting boards stored as clean. cdi - food employee placed newly purchased cutting boards in service. repeat -3- |
| 2016-04-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed non continuously cooked chicken wings in the walk in and on one shelf. cdi - pic instructed to either cook chicken wing |
| 2016-04-27 |
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 facility using reach in cooler to cool chicken wings. cdi - wings moved to |
| 2016-04-27 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing under water at 71f. cdi - pic moved shrimp to walk in to thaw. -0- |
| 2016-04-27 |
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 sticky floor near the walk in door. clean. -0- |
| 2016-04-27 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all food prep areas. hood system missing 6 of 12 lights. replace these bulbs. -0- |
| 2016-04-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup present on the shelving in the walk in cooler and blood buildup in the bottom of the hot line prep cooler. clean. -0- |
| 2016-03-31 |
35 |
hobserved sugar, spice mixture, flour, and wine/water mixture not labeled today.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2016-03-31 |
13 |
observed raw chicken stored over soy sauce in the walk in cooler- chicken moved to a lower shelf to correct.observed raw egg stored over ready to eat food in the lower part of the flip top cooler- egg moved to bottom shelf.3-302.11(a) separate raw animal |
| 2016-03-31 |
14 |
observed 10ppm chlorine in the spray bottle- bleach added so that it was between 50-100ppm.bleach does not seem to be full strength in the bottle-recommend getting new bleach.4-501.114 maintain sanitizer at correct concentrations. -pobserved build up on t |
| 2016-03-31 |
37 |
observed breading flour stored under prep sink drain today. it was moved onto the larger blue container that was under the prep sink drainboard to correct.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches |
| 2016-03-31 |
47 |
observed build up on walk in cooler racks and on piping around the wok system.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-03-31 |
39 |
observed wiping clothes on counters today- bleach bucket made and they were placed in this until they were needed for wiping.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-03-31 |
54 |
observed multiple areas of employee food that were stored over restaurant food and not labeled. label all of these areas and keep restaurant food and supplies separate and/or above these foods/supplies.recommend placing employee food into labeled contain |
| 2015-11-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken on sheet pan over raw beef. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken next to and above cooked chicken wings in upright. |
| 2015-11-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried rice in cooker at 108 f. rice reportedly had been cooked in morning and was fried then transferred to rice steam unit. the rice was quickly reheated to 165 f then place |
| 2015-11-19 |
21 |
to 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 multiple cooked foods in walkin and upright freezer without date marking. frozen items were dated with current date as they |
| 2015-11-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed 3 containers of white seasoning on wok cart without labels. gave instruction. |
| 2015-11-19 |
37 |
3-305.12 food storage, prohibited areas - c observed flour for breading chicken in pan directly under drain for prep sink. removed pan to area not under discharge pipes. |
| 2015-11-19 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed limited refrigeration for cooling of large quanities of egg rolls and chicken products. no cooling violation was noted but r |
| 2015-11-19 |
45 |
4-501.11 maintain equipment in good repair. 4-502.11(a) maintain utensils in good repair. observed upright refrigeration without door handle, area covered with tape. observed rough wood being used as shelf under prep sink. 4-501.12 resurface or rep |
| 2015-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed plastic liners for carts with greasy build up and plastic wrap on metal cart. liners shall be washed regularly to avoid grease and food debris fr |
| 2015-11-19 |
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. observed chicken drippings on walkin floor. areas unde |
| 2015-11-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed rice cooker for household use only on shelf in kitchen. pic reports unit is for employee use only and so instruction was given to labe |
| 2015-11-19 |
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 clean cutting board behind faucet of prep sink. removed to clean utensil shelf. |
| 2015-07-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed biofilm inside ice machine over vertical ice tray. gave instruction to give thorough 3-step cleaning. |
| 2015-07-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open cup and screw top bottle on shelf with single serve items. removed and gave instruction. do not use screw top bottles or sports cups that require hands |
| 2015-07-17 |
6 |
2-301.11 keep hands and arms clean.-p 2-301.12. follow the cleaning procedure to adequately wash your hands.-p 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwr |
| 2015-07-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front handsink blocked by 2 shelves. gave instruction to re-organize the shelving to permit easy access to handsink for handwash. |
| 2015-07-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed chicken with loose plastic wrap over beef and noodle product. gave instruction that chicken and raw meats must be organized by final cook temperatures, with chick |
| 2015-07-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in upright above 45 f. it was reported that these items were put in the unit from the walkin less than 2 hours prior. minimal cold air flow was felt throughout |
| 2015-07-17 |
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 chicken wings cooling below wok line at 110 to 120 f. wings were transf |
| 2015-07-17 |
34 |
/4-203.12 temperature measuring devices, ambient air and water-accuracy - observed ambient thermometer reading 20 f in the upright that was not holding temperatures. assure that internal, ambient thermometers are functioning properly. |
| 2015-07-17 |
36 |
6-501.111 controlling pests - pf observed heavy flies outside back door due to empty chicken and food boxes. boxes were taken to dumpster. |
| 2015-07-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed upright refrigeration unit not holding foods at approved temperatures. the unit was reported to have been repaired 5 days prior. employee adjusted thermostat but temperature did not appe |
| 2015-07-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed greasy build up on shelving and outside of equipment. provide thorough cleaning of equipment and shelves. |
| 2015-07-17 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c separate employee personal items from restaurant operations. this includes non-approved rice cooker, personal food, drink cups, and personal items like purses or phones. |
| 2015-02-09 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee rinse his hands at the prep sink where raw chicken was present after cooking sesame chicken in the wok. 2-301.14 wash hands after activities that contaminate them.-p hands should be wa |
| 2015-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler and contents at 47f. service call made, ice bags used to aid in cold holding until repairs are made and unit maintains 45f of less. vr (verification required in 1 |
| 2015-02-09 |
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 bus tub overfilled with cooked sesame chicken in the in the walk-in cool |
| 2015-02-09 |
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 unlabeled containers of sugar, salt and msg on dry food rack. |
| 2015-02-09 |
37 |
protect food from contamination sources not specifically noted by code. observed 2 door freezer in the dining area, door has a lock on it but can be partially opened. also noted single service items stored in the hallway outside the restroom doors. a |
| 2015-02-09 |
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 wok line handles, piping under woks and sinks, wire shelving/plastic rack in walk-in cooler, light switch covers, dry storage shelvin |
| 2015-02-09 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed build up on the toliet seat in men's room and the door area around the handles. |
| 2014-09-19 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed stand-up freezer interior to be soiled. keep cooler interiors clean. |
| 2014-09-19 |
37 |
3-306.11 food display-preventing contamination by consumers - p keep the stand-up freezer in the customer area locked to prevent tampering. -cdi freezer was locked. |
| 2014-09-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed knives, pots, and utensils to be stored as clean while still soiled. clean all ittems properly. |
| 2014-06-18 |
19 |
observed rice at the stove to be at 118f. observed chicken at 95f hot hold items shall be at 135f or hotter.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p -cdi items were moved ot the coo |
| 2014-06-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw beef items set over lower cook temperature items in a refrigeration unit. -cdi items were moved to proper storage. -repeat |
| 2014-06-18 |
36 |
6-501.111 controlling pests - pf observed roach nymph at the handsink. facility must show proof of extermination service. -rvr |
| 2014-06-18 |
1 |
2-102.12 certified food protection manager - c the facility has a ansi certified food protection manager, but the individual is not on-duty today. this is a violation as the person who is certified must be present at the facility during all times of ope |
| 2014-06-18 |
31 |
3-501.15 cooling methods - pf observed cooked chicken and noodles to be set out at room temperature while being 79-95f. this is not a proper cooling method. items below 135f must be cooled using a proper cooling method, such as placement into the walk-i |
| 2014-06-18 |
54 |
6-202.11 light bulbs, protective shielding - c observed uncovered light bulb in stand-up cooler.6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed personal drink improperly stored. |
| 2014-06-18 |
39 |
3-304.14 wiping cloths, use limitation - c observed the faciltiy to have several in-use wiping cloths left sitting out on the counter. in-use wiping cloths shall be stored in labeled containers of sanitizer that are in proper strength. these containers |
| 2014-06-18 |
37 |
3-307.11 miscellaneous sources of contamination - c observed cut greens to have a hair in the food. item was discarded. observed open bags of salt and flour. open dry goods foods shall be kept in containers with lids or in bags with resealable closure |
| 2014-03-24 |
37 |
3-307.11 miscellaneous sources of contamination - c observed non-food contact paper being used for a food contact surface with cooked chicken. the paper was from bags that used to house small cardboard boxes. use only materials made for food contact as |
| 2014-03-24 |
31 |
3-501.15 cooling methods - pf observed cooked chicken to be set out at room temperature while being 107f-120f. this is not a proper cooling method. items below 135f must be cooled using a proper cooling method, such as placement into the walk-in cooler. |
| 2014-03-24 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed noodles to be date marked with 3/17/14 still in the prep cooler. this is beyond the date they are allowed to be kept as the date of ins |
| 2014-03-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw pork mix to be in a container set ontop of cooked chicken. -cdi items were moved to proper storage pattern. |
| 2013-11-22 |
31 |
3-501.15 cooling methods observed chicken to be set out at 79f and above, but below 135f. observed egg rolls at 126f set out. these items were cooling at room temperature, but were not above 135f. items below 135f must be cooled using a proper cooling |
| 2013-11-22 |
37 |
observed staff member working with food at the three compartment sink. use the food sink for working with food. working with food at the three compartment utensil sink may cause cross contamination. also keep raw foods and cooked foods separate. -cdi |
| 2013-11-22 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy observed two air reading thermometers in the walk-in cooler to read 40f with the air temperature was measured at 49f. the devices were removed and replaced with an accurate thermomet |
| 2013-11-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils observed rice and grease debris to be soiling an area of the stove. enhance the general cleaning of the kitchen. |
| 2013-09-11 |
45 |
4-501.11 good repair and proper adjustment-equipment observed shelving in the walk-in cooler starting to rust. do not use rusty items in the food service. do not paint the shelving. it must be replaced or professionally recoated. -cdi by instruction |
| 2013-09-11 |
39 |
3-304.14 wiping cloths, use limitation observed sanitizer in the wiping cloth bucket to be at 0ppm. keep the sanitizer at the correct concentration in the bucket and store the bucket up off of the floor. |
| 2013-09-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking observed old date mark lables left on containers (egg rolls, cut leafy vegetables, cooked meat) such that it confuses when the items were actually m |
| 2013-09-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding observed noodles to be set out at room temperature and to be 77f. observed fried chicken to be at 91f set out at room temperature. obser |
| 2013-09-11 |
1 |
2-102.12 certified food protection manager observed no documentation of approved training. the person in charge must have ansi approved food safety training. this will become a 2 point deduction on january 1, 2014. |
| 2013-05-30 |
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 |
| 2013-05-30 |
13 |
observed raw shell eggs improperly stored over vegetables. -cdi items were moved to proper storage. -cdi |
| 2013-05-30 |
21 |
observed most items properly date marked; but several items were found not to be properly date marked as required. -cdi items were discarded. always date marke all items properly. |
| 2013-05-30 |
47 |
b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other |
| 2013-05-30 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. observed a leak or discharge in the stand-up freezer in the customer area. repair this and do not let the discharge impact the |
| 2013-05-30 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2013-03-18 |
54 |
observed pan of personal raw meat stored within a pan of raw shrimp. keep personal food separated from commercial food. |
| 2013-03-18 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-03-18 |
21 |
observed facility to not be date marking items properly. -cdi date marking instruction sheet was given. this violation was noted on the previous inspection. observed many containers of egg rolls and other items made on previous days not to be properly dat |
| 2013-03-18 |
20 |
observed numerous items to be out of temperature in the walk-in cooler. most items were 47f. the air temperature in the walk in cooler was found to be 44f. several items in the stand-up cooler were found to be at 48f-50f; including cooked chiken. cut |
| 2013-03-18 |
19 |
a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3 501.19; and except as specified under ¶ (b) and in ¶ (c ) of this section; potentially hazardous food (time/temperature control for |
| 2013-03-18 |
14 |
observed tea nozzles to be soiled and moldy. -cdi item was removed for cleaning. |
| 2013-03-18 |
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 |
| 2012-12-26 |
20 |
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 equipment |
| 2012-12-26 |
13 |
observed raw fish stored in a container over vegetable items. -cdi c. elmore directed that the item be moved. -cdi |
| 2012-12-26 |
21 |
observed facility to not be date marking items properly. -cdi date marking instruction sheet was given. this violation was noted on the previous inspection. |
| 2012-12-26 |
4 |
observed improperly stored personal drink in screw-top lid stored on food cooler. -cdi item was removed. drink shall be in cups with lids and straws; and also be stored below food prep/storage areas |
| 2012-12-26 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-12-26 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2012-12-26 |
37 |
the freezer must be locked whenever a staff member is not actually taking items in or out of it. observed a bike-lock type lock on the door; but it was not able to be properly locked at required. provide a proper lock. observed chicken bones that are repo |
| 2012-12-26 |
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 |