| Violation Date |
Code |
Description |
| 2018-06-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee water bottle on prep surface. |
| 2018-06-07 |
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 of debris on shelving and in reach in units in facility. |
| 2018-06-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no quat strips in facility during inspection. cdi-pic was able to provide test strips for facility by end of inspection. |
| 2018-06-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 1 food employee with bracelet. |
| 2018-06-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thermometer with no thin probe and dial read on site. vr |
| 2018-06-07 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed house made kimchi on menu and container of kimchi in reach in. through discussion with pic able to observed kimchi located in 2nd floor walk in and 2 packs of rop kimchi. cdi-pic discarded |
| 2018-06-07 |
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 items without freeze date or pull date from freezer. observed ailoli dated 4/17 and fruit that h |
| 2018-06-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed food employees unable to discuss reportable symptoms and illnesses. cdi-pic educated on the big 5 of illnesses and sy |
| 2017-03-22 |
45 |
observed one plastic container damaged and one lid damaged.4-502.11(a) maintain utensils in good repair. |
| 2017-03-22 |
35 |
observed sugar not labeled.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-03-22 |
21 |
observed cowgirl triple cheese not dated. observed asian bbq and date catsup dated with freeze date only. cdi - dates properly marked.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2016-05-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed bar utensils used the night before stored soiled. cdi- removed to clean |
| 2016-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken pate and pork bbq hold held at 50 and 49 f respectively. cdi- discarded |
| 2016-05-10 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed oster oven in punch facility. back labeled for household use only4-501.11 maintain equipment in good repair. observed cold |
| 2015-10-09 |
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 ceiling excessively stained. |
| 2015-10-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed facility has raw eggs for gin fizz(egg whites) but no consumer advisory. vr |
| 2014-09-24 |
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 cleaned cutting boards stored propped up behind sink faucets. do not store any type of utensil in this area. cdi - remo |
| 2014-09-24 |
8 |
6-301.14 post a handwash sign at each handsink. observed one hand sink without signage. cdi - left signage. |
| 2013-10-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-06-20 |
23 |
a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2013-06-20 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple foods out of date in refigerator; cooked shrimp 6 days at 47 f; smoked salmon; feta cheese spread; rte sashimi tuna( improperly da |
| 2013-06-20 |
8 |
each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap.pf observed no hand cleanser at bar hand sink. cdi- stocked |
| 2013-06-20 |
7 |
(a) food employees shall wash their hands as specified under ยง 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; re |
| 2013-06-20 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |