| Violation Date |
Code |
Description |
| 2018-12-12 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the prep sink and 3-compartment sink faucets leaking water at the base. the manager explained that they have the parts to repair to faucets, it just needs to be completed. have repaired. |
| 2018-12-12 |
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 inside of the tall reach in cooler, and to the outsides of the white bins holding the flour and sugar. have cleaned. repe |
| 2018-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket to the right door of the flip top cooler. have replaced. |
| 2018-12-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of cooked chicken stored ontop of a second container of cooked chicken in the walk in cooler. both containers were |
| 2018-12-12 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thin probed thermometer with dead batteries. a verification visit will be made within 10 days to ensure that the facilit |
| 2018-12-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during inspection. |
| 2018-09-18 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p metal food pans stored as clean with sticker residue. cdi - pans pulled to dish area for processing. |
| 2018-09-18 |
37 |
3-304.13 linens or napkins may not be used in contact with food. rice noodles covered with damp napkin in walk in cooler. suggested facility use plastic wrap. |
| 2018-09-18 |
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. spoon handle in contact with chicken in low prep cooler. cdi - spoon removed fro |
| 2018-09-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. house flies in kitchen. continue working with pest control service provider to eliminate pests. |
| 2018-09-18 |
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 dust from fan guards in walk in cooler; clean dust |
| 2018-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean food debris from low prep cooler door gaskets; clean build up from walk in cooler shelves; clean dark build up from walk in cooler door gasket. |
| 2018-05-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a cell phone stored on top of napkins which were stored on a stack of clean plates. |
| 2018-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed water leaking from fan inside the reach in cooler nearest the walk in cooler door. |
| 2018-05-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed water like substance dripping from fan inside a reach in cooler onto the food containers below. |
| 2018-05-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed facility cooling fried tofu at room temperature after the product had dro |
| 2018-05-30 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic indicated the sliced chicken is cooked using non-continuous methods during the initial cooking process. ehs observed the c |
| 2018-05-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer spray bottle at 0ppm chlorine concentration. cdi- bottle contents were discarded.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch |
| 2018-05-30 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee cracking eggs then proceed to handle clean plates without first changing gloves; and another employee was observed drinking from her wate |
| 2018-05-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee rinsing out a wiping cloth in the hand sink. cdi by instruction. |
| 2018-02-20 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed dishwasher spraying off hands at the pre-rinse sink before handling cleaned dishes in the dish pit. cdi - pic instructed handwashing only in the handsink. -2- |
| 2018-02-20 |
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 cooked tcs foods in reach in cooler without date marking. cdi - pic placed dates on the shelf reflecting the prep date for the smal |
| 2018-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed flip top off prep cooler and next to the reach in coolers. -0- |
| 2018-02-20 |
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 deep metal pans of yellow curry cooling from lunch at 100f. cdi - pic inst |
| 2017-12-07 |
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 handle of the pre-rinse sprayer and on the gasket of the walk in cooler. -0- |
| 2017-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal bowls stored over the 3-comp sink. repeat -1- |
| 2017-12-07 |
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 small tubs used for storing chicken and onions without a label stating what is inside the container and brown sauce at the |
| 2017-12-07 |
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 observed large pans of curry cooling at room temperature under prep table at 134 an |
| 2017-12-07 |
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 cut cabbage date marked 12/01 at 44f, cooked chicken and other tcs foods at the cook line and in |
| 2017-12-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed rice paddle used during lunch at room temperature with buildup present during dinner service. cdi - pic moved to dish pit for washing and placed |
| 2017-12-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed green leaf lettuce, whole cabbage heads and unwashed spices over rte sauces stored on walk in shelf. cdi - pic moved rte foods to separate shelf and moved washed produce o |
| 2017-09-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids open on dumpster. -0- |
| 2017-09-22 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed plastic shopping bags used to store spices. -0- |
| 2017-09-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups in the kitchen near the tea urns. -1- repeat |
| 2017-09-22 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed several dented cans on the dry storage shelf over intact cans and with intact cans. cdi - pic moved the |
| 2017-09-22 |
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 squeeze bottles at the cook line. -0- |
| 2017-09-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken slow simmered to 119f for cooling in walk in cooler. cdi - pic instructed to capture the next temperature 15 se |
| 2017-06-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one roach near wall hanging in the kitchen. -1- repeat |
| 2017-06-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed plastic baggie of cut lettuce full of water. cdi - pic voluntarily discarded. -1- |
| 2017-06-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed serving spoons left in place in food for several days in the prep unit. cdi - pic pulled all these utensils and washed them and reminded food emp |
| 2017-06-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans over the 3-comp sink. -1- repeat |
| 2017-06-09 |
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 high shelf over the hot serving line and on the gaskets of the walk in cooler and handles of the reach in coolers. -1- repeat |
| 2017-06-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the 3-comp faucet. repeat -1- |
| 2017-06-09 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. repeat -1-6-501.12 floors, walls, ceilings including the attachments such as soap, to |
| 2017-05-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification at beginning of the inspection. -2- |
| 2017-05-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over rice noodles. cdi - unwashed produce moved to lower shelf. -3- repeat |
| 2017-05-26 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed cooked rice noodles and ground beef from the night before cooling in walk in and prep cooler at 47f and 57f, respectively. c |
| 2017-05-26 |
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 rte cut cabbage and lettuce and cooked curry sauces in the walk in cooler without date marking. cdi - pic instructed employees to d |
| 2017-05-26 |
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 squeeze bottles of peppers in the kitchen without labels. -0- |
| 2017-05-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roaches in the kitchen and restrooms. -1- |
| 2017-05-26 |
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 tightly wrapped rice noodles and overstacked ground beef cooling overnight |
| 2017-05-26 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed one box of single-use gloves stored under the sink drain. -0- |
| 2017-05-26 |
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 shelving in the kitchen. -1- repeat |
| 2017-05-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at 3-comp sink faucet. -0- |
| 2017-05-26 |
53 |
6-101.11 surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. -1- repeat |
| 2017-05-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups at the tea urns. repeat -1- |
| 2017-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce under prep table at 67f from 10:30a. cdi - pic voluntarily discarded lettuce at 2:55p. observed cooked peanut sauce stored at room temperature at 77f. pic states thi |
| 2017-03-14 |
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 employees washing hands without using enough soap to create a lather and turning off fauc |
| 2017-03-14 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at front counter handsink. cdi - handwashing sign sent to pic today. -0- |
| 2017-03-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed bean sprouts over rte cabbage, lettuce and bean sprouts. cdi - pic moved unwashed bean sprout to different shelf with other unwashed produce. -1.5- repeat |
| 2017-03-14 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed buildup inside the microwave. clean and inspect for pitting. -0- |
| 2017-03-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked curry sauce under the prep table cooling at 115f. cdi - pic moved |
| 2017-03-14 |
35 |
3-602.11 (b) food packaged for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed desserts packaged at a co |
| 2017-03-14 |
42 |
4-904.13 (a) preset tableware - c preset tableware shall be protected by being wrapped, covered or inverted. observed preset tableware for dinner service. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plast |
| 2017-03-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards. resurface or replace.4-501.11 maintain equipment in good repair. observed split gasket on reach in cooler and in |
| 2017-03-14 |
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 shelving throughout the kitchen. observed buildup on the gaskets of prep coolers and walk in door. clean these items.-.5- |
| 2017-03-14 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceiling shall be nonabsorbent. replace absorbent ceiling tiles in the restrooms. -.5- repeat |
| 2016-12-08 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c floors, walls and ceilings in toilet rooms shall be nonabsorbent. install nonabsorbent ceiling tiles. -0- |
| 2016-12-08 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed missing backflow preventer on the outside hose bib. install backflow preventer. vr required no later than 12/16 |
| 2016-12-08 |
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 gasket of the walk in cooler and in the bottom of the beverage reach in cooler. clean these. -0- |
| 2016-12-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups at the beverage station. separate these and allow to air dry prior to stacking. -0- |
| 2016-12-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in the back between the dish machine and the ice machine. maintain and increase as necessary regularly scheduled pest control. -0- |
| 2016-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled spoon in cut garlic overnight and soiled cutting board. cdi - cutting board cleaned and flipped and spoons replaced with a clean spoon. -1.5- |
| 2016-12-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed leaf lettuce on top shelf over rte sauces. cdi - lettuce moved to low shelf with unwashed cabbage. -0- |
| 2016-12-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employees enter facility to begin work without handwashing. cdi - hands were washed. -2- |
| 2016-07-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice sitting in the handwash sink. do not dump drinks or food into the hand wash sink. cdi-the ice was melted down upon washing hands. |
| 2016-07-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw eggs stored above raw meat and shrimp. cdi-the eggs were moved to the bottom shelf. repeat |
| 2016-07-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored on counter top. cdi-the cloth was moved to a sanitizer bucket. |
| 2016-07-28 |
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 two scoops stored with the handles in the food product. cdi-the handle |
| 2016-07-28 |
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 missing ceiling tiles above the reach in freezers. pic stated that they had |
| 2016-07-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep cut marks in the cutting board. have shaved down or replaced. |
| 2016-07-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean storage rack. allow pans to fully air dry before stacking. |
| 2016-05-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored between ready-to-eat foods in flip top. cdi - raw eggs moved to the extreme left and ready-to-eat food grouped together on the right. -1.5-observed raw eggs stored |
| 2016-05-25 |
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 cooling sauces at room temperature and cut cabbage in the prep un |
| 2016-05-25 |
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 plastic containers reused in the facility without label denoting the contents that differ from product labeling. -0- |
| 2016-05-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee preparing chicken at the prep sink with tow bracelets present. cdi - pic instructed removal of bracelets. observed foo |
| 2016-05-25 |
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 linen stored on shelf in direct contact with soiled boiler plate. cdi - pic instructed employees to use as wiping |
| 2016-05-25 |
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 cooked tofu, cooked sauces made in the facility and other tcs foods without labeling. cdi - pic instructed employees to label these |
| 2016-05-25 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on the reach in beside the walk in. replace. -0- |
| 2016-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the high corners of the dish machine. clean. observed buildup on shelving on which spices, canned goods and other items stored. clean.obs |
| 2016-05-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing ceiling tiles over the reach in coolers where pic stated there was hvac repair work being done. make sure these are |
| 2016-05-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed uncovered lips on to-go cups stacked on the shelf beside register. cdi - pic moved plastic covering up to protect the cup lips. repeat -0- |
| 2016-03-18 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed paper towels and toilet paper stored under sink drains in both restrooms. move these away from sewer lines. -0- |
| 2016-03-18 |
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 observed tightly covered tcs foods cooling in walk in cooler. cdi - pic vented cont |
| 2016-03-18 |
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 no date marking for items. cdi - labels placed on those items that have a verifiable prep date. -0- |
| 2016-03-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bean sprouts, cut cabbage and fried tofu at 49-64 in flip top. cdi - pic moved these to walk in to cool. -1.5- |
| 2016-03-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed stop stopper present in basin of handsink with food buildup present. use only for handwashing. cdi - pic removed the stopper. -1- |
| 2016-03-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no pic with certification at the time of the inspection. -2- |
| 2015-12-18 |
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 working containers of spices and sauces in squeeze bottles without labels. label these with the common name of the item. |
| 2015-12-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed tomatoes stored over cooling chicken without cover. cdi - chicken moved to another shelf. -1.5- |
| 2015-12-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one bucket of sanitizer at 0 ppm concentration under front line counter. cdi - pic remade sanitizer to proper concentration. repeat -3- |
| 2015-12-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths near the tea dispenser, on the prep tables and in the wait station on the counter. keep in sanitizer between uses. -.5- |
| 2015-12-18 |
54 |
6-303.11 intensity-lighting - c observed blown lights at the entrance of each restroom. replace light bulbs. -0- |
| 2015-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving with buildup present near the dish washer. clean. -0- |
| 2015-12-18 |
45 |
4-501.11 maintain equipment in good repair. observed floor of walk in cooler in need of resurfacing. repair. -0- |
| 2015-08-14 |
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. observed large deep pot with soup made yesterday. all foods on make table should be t |
| 2015-08-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. observed no chlorine sanitizer (0 ppm) in dishmachine. it appeared the product in the container had gotten too low and had lost prime. container full of product was primed to unit and chlorine was |
| 2015-08-14 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. observed employee working with lettuce with bare hands. redirected and gave instruction.. |
| 2015-08-14 |
4 |
2-401.11 cover and store employee drinks below food contact areas or clean utensils to prevent contamination of food or utensils. do not use screw top bottles or sports cups to prevent mouth to hand contamination. observed various drinks on shelf above cl |
| 2015-03-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food in walk-in cooler and 3 door freezer. separate employee food from customer food. facility may put all items in a bus tub |
| 2015-03-05 |
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 probe thermometer available. the two on site did not have a thin probe. 10 day vr (verification required) |
| 2015-03-05 |
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 cooked duck being de-boned and wrapped to freeze. this item should be date marked so it is held under refrigeration for no more t |
| 2015-03-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed bowl of marinating beef for skewers stored on a bus tub with separate pans in the bus tub of beef, scallops and shrimp. bowl of beef removed for skewering and scallops and shrim |
| 2014-09-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed the undersides of some of the walk-in cooler shelving becoming soiled. ensure that it is kept clean. |
| 2014-09-22 |
7 |
3-301.11 preventing contamination from hands - p,pf observed staff member making spring rolls, that are not cooked, with bare hand contact. this is not allowed for ready-to-eat foods and foods that are not cooked. -cdi items were discarded and the staf |
| 2014-06-25 |
16 |
observed chicken to be cooked using a non-continuous cooking process. this is not allowed for raw meats or poultry without a cooking plan for the items approved by the local health department. items must be cooked all the way through in a continuous pro |
| 2014-06-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed staff member to be rinsing out condiment bottle tops without using the proper wash, rinse, and sanitize process. obser |
| 2014-06-25 |
31 |
3-501.15 cooling methods - pf observed items left out on the counters, such as noodles, rolls, and cut leafy vegetables, to be cooling at room temperature. these items should be cooled using proper cooling methods. no matter what temperature an item is |
| 2014-06-25 |
46 |
4-302.14 sanitizing solutions, testing devices - pf4-204.113 warewashing machine, data plate operation specifications - c4-204.117 warewashing machines, automatic dispensing of detergents and sanitizers - pf observed the dish machine to have an emtpy bot |
| 2014-06-25 |
45 |
. 4-501.11 good repair and proper adjustment-equipment - c observed damaged fryer baskets. these have broken wires that present a physical hazard if they break off and end up in the food. replace the damaged fryer baskets. |
| 2014-06-25 |
39 |
3-304.14 wiping cloths, use limitation - c observed wiping cloths not stored in sanitizer, but left out on the counter. cloths shall be stored in containers of proper sanitizer and the containers shall be stored up off of the floor. |
| 2014-03-21 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed personal items stored commingled with commercial items in the walk-in cooler. keep personal items separate from commercial items. |
| 2014-03-21 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed wall damage in the men's toilet room. repair the hole in the wall. |
| 2014-03-21 |
39 |
3-304.14 wiping cloths, use limitation - c observed wiping cloths not stored in sanitizer, but left out on the counter. cloths shall be stored in containers of proper sanitizer and the containers shall be stored up off of the floor. |
| 2014-03-21 |
38 |
2-303.11 prohibition-jewelry - c observed staff member to be working with the food while wearing a bracelet. food handlers shall not wear any items from the elbow down except for simple metal band rings with no gems, in-lays, cut-outs. |
| 2014-03-21 |
34 |
4-302.12 food temperature measuring devices - pf observed the facility not to have a stem type thermometer for food. provide a stem type thermometer with a narrow-gauge (thins to a needle-like point) probe and a temperature range of 0f-220f. -vr |
| 2013-11-21 |
53 |
observed a hole in the wall in the men's bathroom. repair the wall so that it is smooth and easily cleanable. |
| 2013-11-21 |
39 |
.3-304.14 wiping cloths, use limitation observed in-use wiping cloths left out on drinks counter. observed spray bottle of sanitizer used with cloths to be at 0ppm chlorine. keep cloths in the containers of sanitizer and keep all sanitizer at the prope |
| 2013-11-21 |
4 |
2-401.11 eating, drinking, or using tobacco observed staff member to be eating inside the kitchen. staff members may no longer eat food inside the kitchen. -cdi staff member stopped eating food. -repeat |
| 2013-11-21 |
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 |
| 2013-07-30 |
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 |
| 2013-07-30 |
4 |
2-401.11 eating, drinking, or using tobacco observed improperly stored drink set on a food prep table. do not store personal drinks on food prep surfaces or with the food items. observed staff members eating it the kitchen. food can no longer be eaten |
| 2013-07-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved the reach-in cooler to have an air temperature of 56f-57f. observed cut tomatoes to be at 57f, scallops at 53f. observed cut leaf |
| 2013-07-30 |
35 |
3-302.12 food storage containers identified with common name of foodobserved the flour, sugar, and other dry goods food items not properly labled. label all such food items. |
| 2013-07-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingensure that all ready-to-consume refrigeration required items that are kept for more than 24 hours are properly date marked. this includes cooked rice |
| 2013-07-30 |
41 |
3-304.12 in-use utensils, between-use storage observed knife stored in the space between the food prep table and the reach-in cooler. do not store utensils in this manner. observed rice utensils stored in a container of room temperature water. do not |
| 2013-07-30 |
54 |
6-305.11 designation-dressing areas and lockersobserved personal medication left sitting out on a table next to a piece of equipment. do not store personal items in this manner. |
| 2013-07-30 |
39 |
in-use wiping cloths shall be stored in containers of proper sanitizer and the containers of sanitizer shall be kept up off of the floor.3-304.14 wiping cloths, use limitation |
| 2013-05-21 |
54 |
a) dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. (b) lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.observed personal |
| 2013-05-21 |
49 |
a plumbing system shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the food establishment; including on a hose bibb if a hose is attached or on a hose bibb if a hose is not |
| 2013-05-21 |
45 |
observed torn cooler gaskets in the freezer door. replace torn cooler gaskets. |
| 2013-05-21 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2013-05-21 |
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 |
| 2013-05-21 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed staff member to be wearing a ring with a jewel in it. |
| 2013-05-21 |
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 |
| 2013-05-21 |
18 |
a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less as s |
| 2013-05-21 |
13 |
observed raw shell eggs stored over ready to eat sauces. -cdi items were moved to proper storage pattern. |
| 2013-05-21 |
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 |
| 2013-01-10 |
21 |
observed rice kept for longer than 24hrs to be without date mark. -cdi item was marked; corrected by instruction. |
| 2013-01-10 |
45 |
observed shelving in the walk-in cooler to be rusty. do not paint rust shelving; it shall be professionally re-coated or replaced. |
| 2013-01-10 |
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 |