| Violation Date |
Code |
Description |
| 2019-01-14 |
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 cleaning needed to the floors of the facility. |
| 2019-01-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the sides of the fryer and cooking equipment, and to the inside of the glass reach in cooler. have cleaned. repeat. |
| 2019-01-14 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged plastic drawer in the walk in freezer. have replaced. |
| 2019-01-14 |
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 observed rice sitting out on the shelf cooling below 135f. cdi-the rice was plac |
| 2019-01-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a bowl and a strainer with food buildup stored on the clean equipment rack. cdi-the pans were put back into the 3-compartment sink for proper washin |
| 2018-11-05 |
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 cleaning needed to the floors underneath they f |
| 2018-11-05 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak to the plumbing at the 3-compartment sink. have repaired. repeat. |
| 2018-11-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the outsides of the cooking/frying equipment and the hoodvents. the manager stated that the hoodvents are scheduled to be clea |
| 2018-11-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed dead frogs in the corner behind the water heater. cdi-the corner was properly swept. |
| 2018-11-05 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed thermometer onsite. the manager stated that they purchased a new thermometer and left it at home. a verif |
| 2018-11-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minor buildup on two pans that were stored above the 3-compartment sink. cdi-the two pans were brought back to the cleaned and sanitized. |
| 2018-11-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above cooked pork in the prep cooler. cdi-the shrimp was moved to the walk in cooler. |
| 2018-07-19 |
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 the egg rolls incorrectly date labeled. cdi-the egg rolls were relabeled with the correct |
| 2018-07-19 |
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. observed a cup being stored in the sauce container. the cup did not have a ha |
| 2018-07-19 |
45 |
4-501.11 maintain equipment in good repair. observed damaged stainless steel door frames to the walk in cooler and freezer. stainless steel can be installed around the door frames. have repaired. repeat. |
| 2018-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the shrimp, pork and cabbage cold holding above 45f in the flip top cooler. cdi-the product was discarded. ensure that food product is not being kept out of temperature. |
| 2018-07-19 |
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 cleaning needed to the floors underneath the co |
| 2018-07-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the prep sink. have repaired. repeat.*the leaks noted from the last inspection have been repaired. points decreased.* |
| 2018-04-10 |
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 cleaning needed to the floors and walls of the |
| 2018-04-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the hand washing sink, and to two faucets at the cook line area. have repaired. repeat. |
| 2018-04-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the hood vents, the glass reach in cooler, the wooden carts (heavy cleaning needed), and to the cook line area. have cleaned. |
| 2018-04-10 |
45 |
4-501.11 maintain equipment in good repair. observed damaged stainless steel door frames to the walk in cooler and freezer. stainless steel can be installed around the door frames. have repaired. repeat. |
| 2018-04-10 |
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 red bowls being stored in the chicken containers. cdi-the bowls were |
| 2018-01-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -observed chicken cooling in the glass reach in today that is used frequently.- cdi- mo |
| 2018-01-31 |
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 bowls being used to scoop flour and chicken- use a scoop with a handle th |
| 2018-01-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.build up on spoon and fork bins. |
| 2018-01-31 |
45 |
4-501.11 maintain equipment in good repair.metal missing from the front of the walk in cooler and freezer. replace wooden tables in the kitchen as they are not easily cleanable. |
| 2018-01-31 |
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, salamander, fryer, wooden tables, reach in rack and fan. |
| 2018-01-31 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash on the ground around the dumpster. |
| 2018-01-31 |
50 |
5-402.13 maintain sanitary sewage system.-p sewage is backing up into the facility from the floor drains when water is run. facility has voluntarily closed. |
| 2018-01-31 |
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 exposurefood splatter present on walls throughout.6-201.11 floors, |
| 2018-01-31 |
54 |
6-303.11 intensity-lighting - ctwo lights are out on the cookline.more lighting is needed in back where dry goods are stored. |
| 2018-01-31 |
49 |
5-205.15 maintain a plumbing system in good repair. two wok spigots are continually running- repair. |
| 2017-10-04 |
45 |
4-501.11 maintain equipment in good repair.missing metal at entrance of the walk in cooler and the walk in freezer. |
| 2017-10-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfbuild up on tong set up as clean today-cdi sent to be rewashed. |
| 2017-10-04 |
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 sides of equipment, fryers inside and out, wok system, dry goods bins, shelving, front counter, door knobs, handles to equipment. |
| 2017-10-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved cooked pork sitting on top of raw eggs- cdi pork moved to the top shelf. |
| 2017-10-04 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.6-303.11 intensity-lighting - cobserved a light on the hood unit not sheilded and on in the glass reach in.observed |
| 2017-10-04 |
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 |
| 2017-06-21 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed adulterated bread crumbs in two locations- discarded to correct. |
| 2017-06-21 |
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 pork that had cooled overnight and still had not reached 45f- discarded to correct. |
| 2017-06-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfdate marking looked much better today but the garlic and oil had been made two days ago and still was not date marked. date mark these produ |
| 2017-06-21 |
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. -pfobserved pork that had cooled overngiht in a colander but it was in a deep portion a |
| 2017-06-21 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - cobserved dead pests today.6-202.15 protect outer openings of establishment from insect or rodent entry.observed holes in the screen door. |
| 2017-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs items in the glass reach in holding at >45f. pic stated they fill this cooler up in the morning from the walk in cooler- products moved to freezer so they would start to c |
| 2017-06-21 |
51 |
5-501.17 provide a covered waste bin in female restrooms.observed no covered trash can in the women's room. |
| 2017-06-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed a hole in the wall at the kitchen entrance and 2 absorbant ceiling tiles. thank you for the baseboard and grouting the tile |
| 2017-06-21 |
54 |
6-303.11 intensity-lighting - cobserved <10 foot candles in the kitchen prep area- many lights in the ceiling and hood unit are burnt out- repair |
| 2017-06-21 |
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 floor fan, fryers, pipes at wok, salamander, and table near smoker. |
| 2017-03-22 |
8 |
observed a cleaner brush stored on the handsink- moved to correct today.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2017-03-22 |
14 |
observed build up on the lettuce container- lettuce discarded and container sent to be wrs.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2017-03-22 |
21 |
observed cooked pork that was made >7 days prior- discarded during inspection to correct.observed garlic and oil made 2 days ago without a date mark and rehydrated black beans, back dated during inspection.3-501.17 date mark/label all tcs foods that are r |
| 2017-03-22 |
26 |
observed personal ointments and lysterine stored over gloves today- moved to the back, to a bottom shelf to correct.7-201.11 store toxic materials to avoid contamination. -p |
| 2017-03-22 |
34 |
observed two thermometers not operational due to no batteries. repair within 10 days.4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. |
| 2017-03-22 |
36 |
observed a hole in the screen door today- repair.6-202.15 protect outer openings of establishment from insect or rodent entry. |
| 2017-03-22 |
45 |
observed a chest freezer that is for household use only.observed wood shelving in the back that has worn paint- repaint shelving.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.4-5 |
| 2017-03-22 |
38 |
observed an employee handling food with a bracelet on today.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2017-03-22 |
50 |
observed floor drain not draining fast enough and it is backing up into the floor.5-401.11 capacity and drainage - c |
| 2017-03-22 |
51 |
observed no covered trashcan in the women's room.5-501.17 provide a covered waste bin in female restrooms. |
| 2017-03-22 |
52 |
observed an open garbage dumpster.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2017-03-22 |
53 |
observed no baseboard at entrance to kitchen. observed damaged wall near the back door. observed cracked tile under wok system. replace absorbant ceiling tile with vinyl ceiling tiles that are easy to clean.6-201.11 floors, walls and ceilings shall be d |
| 2017-03-22 |
54 |
observed many lights in the kitchen not operational today- repair.observed the light in the glass reach in cooler without a shield.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or singl |
| 2017-03-22 |
47 |
observed build up on hood, fryers, wok system, shelving system,dry good containers, under shelving etc.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-12-21 |
20 |
observed garlic and oil mixture double panned on the make table today- moved below make table to quickly chill.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-12-21 |
41 |
observed a scoop with no handle stored in sauce today- removed to correct.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. |
| 2016-12-21 |
47 |
observed build up on the pipes behind the wok and on light switches.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-12-21 |
50 |
observed the floor drain for the wok system stopped up today and not functioning. repaired during inspection.observed the toilet leaking at the base today in the women's room- sign put up that it was out of order. vr within 10 days.5-402.13 maintain sa |
| 2016-12-21 |
53 |
observed missing baseboard where wall looks damaged.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-12-21 |
54 |
observed the light burnt out in the glass reach in cooler.6-303.11 intensity-lighting - c |
| 2016-12-21 |
52 |
observed dumpster overflowing today and the lids were open.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2016-09-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee drink stored on top of prep table in kitchen. cdi - relocated to low shelf. 6-303.11 - the light instensity shall be at least 20 foot c |
| 2016-09-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wiping cloths stored on prep surfaces. keep these in sanitizing solution once wet. |
| 2016-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked shrimp stocked above the fill line and holding above 45f in the flip top cooler. cdi - out of temp portion placed in walk in cooler for rapid cool down. |
| 2016-06-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-302.11(a) separate the different types of raw animal foods. -p pan containing a cracked raw egg stored on top of a pan of cut cabbage; one pair of tongs in raw meat section of flip top. d |
| 2016-06-15 |
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 one employee recontaminated hands after washing by touching the faucet handles with bare hands to |
| 2016-06-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels available in rest rooms. cdi - stocked during the inspection. |
| 2016-06-15 |
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 shrimp cooked today and placed in flip top to cool; raw and cooked shrimp in walk |
| 2016-06-15 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light sheild missing at front of kitchen near register. repeat violation. 6-303.11 - the light instensity shall be |
| 2016-06-15 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler shelves becoming rusty and difficult to clean. repaint or replace |
| 2016-06-15 |
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 buildup of grease from floor behind cook line. |
| 2016-06-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on counter. cdi - relocated into santizing solution. |
| 2016-03-23 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light sheild missing at front of kitchen near register. repeat violation. 6-303.11 - the light instensity shall be |
| 2016-03-23 |
45 |
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. walk in cooler and walk in freezer floors becoming rusty and difficult to clean. remove |
| 2016-03-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on counter near handsink. cdi - placed in sanitizer. |
| 2016-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked shrimp and pork overstocked in flip top and top portions holding above 45f. cdi - out of temp portions discarded. |
| 2016-03-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in spray bottle testing at 0ppm chlorine. cdi - bottle dumped and refilled from the three comp sink sanitizer basin. |
| 2015-12-03 |
45 |
4-501.11 maintain equipment in good repair. wire shelving in walk in cooler becoming rusty and difficult to clean. repaint or replace. |
| 2015-12-03 |
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. walk in cooler and walk in freezer floors becoming rusty and difficult to clean. remove |
| 2015-12-03 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light sheild missing at front of kitchen near register. repeat violation. 6-303.11 - the light instensity shall |
| 2015-08-05 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. shield missing from light near cash register. replace. |
| 2015-08-05 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. floors and back walls behind fryers and cook line in need |
| 2015-08-05 |
35 |
general comment3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. containers of salt, sugar, and msg not labeled at the cook line. label items like these that are not easily identif |
| 2015-08-05 |
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 pork cooing in deep plastic tub. cdi - pork was spread out on sheet pan to aid in |
| 2015-08-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf scrub brush stored in hand sink. cdi - removed. no papertowels at handsink |
| 2015-03-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: observed package of pork spare ribs stored above box of oranges and beside bowl of fruits. cdi- removed. |
| 2015-03-13 |
18 |
3-501.14 cooling - p: observed shrimp and lo mein at 64f. was told by manager that items was cooked this morning. items were placed in cooler upon entry for inspection. |
| 2015-03-13 |
31 |
3-501.15 cooling methods - pf: discontinue cooling foods on counter. all foods must be placed inside walk in cooler, freezer, or in an ice bath to achieve proper cooling. |
| 2015-03-13 |
43 |
4-502.12 single-service and single-use articles, required use - p: discontinue using bowls as scoops. |
| 2015-03-13 |
47 |
4-602.13 nonfood contact surfaces - c: clean sides of cooking equipment. clean inside small cooler in front. |
| 2015-03-13 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace rusting shelves inside walk in freezer and small cooler in front. replace burned out lights.6-201.11 floors, walls and ceilings-cleanability - c: clean floors under eq |
| 2014-10-29 |
49 |
5-202.13 backflow prevention, air gap - p. a two inch air gap shall be present for all water fixtures that are drained invertly. observed no 2 inch air gap beneath the two compartment sink and the three compartment sink. cdi by instruction. |
| 2014-10-29 |
45 |
.4-402.12 fixed equipment, elevation or sealing - c. all sealing shall render a easily cleanable surface. observed the caucking above the three compartment sink to be cracking.general comment: 4-202.16 nonfood-contact surfaces - c. all non-food contact su |
| 2014-08-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c all floors shall be easily cleansable. observed a cracked floor in the walk in cooler. observed missing tiles beside the walk in cooler. r. |
| 2014-08-07 |
47 |
4-602.13 nonfood contact surfaces - c. observed rusty shelving on the interior of all the cooling devices. |
| 2014-08-07 |
31 |
3-501.15 cooling methods - pf. observed cooked chicken wings cold holing at 45f without a cover over the chicken. cdi- saran wrap was placed over the cooked chicken wings. |
| 2014-08-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. all food contact surfaces shall be clean to sight and touch. observed deep, black grooves on the cutting board at the prep cooler. cdi- pic stated that a new prep c |
| 2014-03-06 |
1 |
2-102.12 certified food protection manager - c. observed no servsafe or equivalent. cdi by instruction. |
| 2014-03-06 |
6 |
2-301.15 where to wash - pf. employees shall wash their hands in designated handwashing sinks only. observed an employee wash his hands in the 3 compartment sink. cdi- employee was directed to wash his hands in the handwashing sink. |
| 2014-03-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed no date marking in the facility. pic stated that cooked ribs were prepared yesterday. the cooked ribs had no date marking. cdi by inst |
| 2014-03-06 |
53 |
general comment: all floors shall be smooth and easily cleanable. observed tiles missing by the walk in cooler. |
| 2014-03-06 |
47 |
4-602.13 nonfood contact surfaces - c. non-food contact surfaces shall be clean to sight and touch. observed build up on the handles of the fryer baskets. observed rusty shelving and food debris on the interior of the reach in coolers. |
| 2014-03-06 |
39 |
4-901.12 wiping cloths, air drying location - c. wet wiping cloths shall be stored in sanitizing solution between uses. observed three wet wiping cloths on the food prep table upon arrival. cdi- wet wiping cloths were removed and placed in sanitizer. |
| 2014-01-21 |
13 |
all foods shall be separated by final cook temperature. observed raw chicken being stored over raw pork in the walk in cooler. cdi- chicken was moved to the chicken shelf. |
| 2014-01-21 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2014-01-21 |
14 |
all chlorine solution sanitizers shall be maintained at a concentration of 50-200ppm chlorine. observed a bottle labeled sanitizer with 0ppm chlorine. cdi- bleach was added to the water to yield a concentration of 50ppm chlorine. |
| 2014-01-21 |
54 |
all employee drinks shall be stored in a designated area to prevent cross contamination. observed an employee drink being stored with consumer foods in the reach in cooler below the prep table. cdi- drink was voluntarily discarded. |
| 2014-01-21 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed two wet wiping cloths on the food prep table upon entering the facility. cdi- wet wiping cloths were removed from the food prep tables. |
| 2014-01-21 |
21 |
all potentially hazardous ready to eat foods shall be date marked if cold held more than 24 hours. observed egg rolls that had been cold holding for over 24 hours without a date marking. cdi by instruction. |
| 2013-12-09 |
54 |
all employee foods shall be stored in a designated area. observed employee foods and drinks being stored on the food prep table upon arrival. cdi- employee foods were moved to designated area. |
| 2013-12-09 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed a wet wiping cloth being stored on the food prep table. cdi-wet wiping cloth was removed. |
| 2013-12-09 |
34 |
a thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. r. |
| 2013-12-09 |
11 |
all foods shall be safe an unadultered. observed a dented can of water chestnuts being stored with the undented cans. cdi- can of water chestnuts was removed and voluntarily discarded. |
| 2013-12-09 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2013-07-15 |
1 |
an ansi accredited food protection manager shall be on site at all times. observed no servsafe or equivilant. cdi by instruction. |
| 2013-07-15 |
8 |
a handwashing sign shall be provided at all handwashing sinks. observed no handwashing sign at the handwashing sink in the kitchen. cdi- handwashing sign was given to pic. |
| 2013-07-15 |
21 |
all potentially hazardous ready to eat foods shall be properly date marked. observed no date marking in the facility. cdi by instruction. |
| 2013-07-15 |
34 |
a thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2013-07-15 |
53 |
all physical facilities shall be kept in good repair. observed cracked tiles underneath the fryer. |
| 2013-07-15 |
54 |
all employee drinks shall be stored in a designated area. observed an employee drink being stored with consumer goods in the reach in cooler. |
| 2013-07-15 |
39 |
wet wiping cloths shall be stored in sanitizing solution when not in use. observed two wet wiping cloths on the food prep table. cdi- wet wiping cloths were removed. |
| 2013-05-13 |
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 |
| 2013-05-13 |
8 |
a hand drying provision shall be provided at each handwashing sink. cdi. |
| 2013-05-13 |
21 |
all ready to eat potentially hazardous foods held for more than 24 hours shall be date marked. observed no date marking in the facility. cdi by instruction. |
| 2013-05-13 |
38 |
(a) except as provided in ΒΆ (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contactin |
| 2013-05-13 |
39 |
wet wiping cloths shall be stored in sanitizing solution when not in use. observered several wet wiping cloths on the food prep line. |
| 2013-05-13 |
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 fi |
| 2013-03-27 |
53 |
keep floors; walls and ceilings clean; observed flooring underneath all cooking equipment collecting large amounts of food debris in need of cleaning. |
| 2013-03-27 |
47 |
keep non-food contact surfaces clean; observed surfaces of all cooking equipment collecting heavy food debris in need of immediate cleaning. |
| 2013-03-27 |
37 |
cover all food products during storage to prevent contamination; observed numerous containers of food inside walk-in cooler not covered exposed to contamination; all food not cooling was covered. |
| 2013-03-27 |
21 |
properly date mark rte phf products; observed numerous containers of rte phf cooked earlier during the week stored in walk-in cooler not date marked. all rte phf products all date marked during inspection. |
| 2013-03-27 |
8 |
provide hand wash signs at all employee hand sinks; observed no sign posted at employee hand wash sink in kitchen area.provide hand drying device or/and towels at hand washing sinks; observed no towels available at hand washing sink in kitchen area; towel |
| 2012-11-12 |
21 |
3-501.17 properly date mark rte phf products; observed numerous rte phf products not date marked inside walk-in and stand-up refrigerator. all rte phf products date marked during inspection. |
| 2012-11-12 |
53 |
keep floors clean; observed flooring underneath cooking equipment collecting debris in need of general cleaning. |
| 2012-11-12 |
47 |
keep food and non-food contact surfaces clean; observed sides of cooking equipment collecting large amounts of food debris in need of general cleaning; observed hood filters in need of cleaning in kitchen area. |
| 2012-11-12 |
45 |
keep food and non-food contact surfaces in good repair; observed gouged/stained cutting boards in use in kitchen area; observed busted wire on fryer baskets in need of replacing. |
| 2012-11-12 |
36 |
keep facility free of pest; observed live roach in kitchen area. |
| 2012-11-12 |
7 |
3-301.11 prevent contamination from bare hands; observed employee using bare hands to prepare lettuce; employee was cutting lettuce in bulk and using bare hands to place cut lettuce into large pile. employee used gloves and discarded touched lettuce. |