| Violation Date |
Code |
Description |
| 2018-11-05 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed 2 unshielded lights in the reach in coolers. cover lights or replace with shatterproof b |
| 2018-11-05 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the inside and outside of the reach in coolers and freezers. observed cleaning needed on the shelves above the |
| 2018-11-05 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-11-05 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up on the shield in the ice machine. cdi - shield started to be cleaned during the inspection. |
| 2018-11-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp stored above bean sprouts in the reach in cooler and above sauces in the prep unit. cdi - items were rearranged correctly.3-302.11(a) separate unwashed produce from re |
| 2018-05-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black residue accumulation on the ice machine shield. |
| 2018-05-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of sanitizer solution not labelled during inspection. re-labelled by pic. |
| 2018-05-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the kitchen and dining area. |
| 2018-05-30 |
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 several dry goods scooping devices stored with the handles of the utensi |
| 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 brown rice cooling for 1 hour at 85f in a covered bus tub, item was moved |
| 2018-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease/food residue accumulation on metal surfaces of equipment throughout facility. |
| 2018-05-30 |
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 damaged ceiling tiles in the bathrooms/hallways.6-501.12 floors, walls, ceilin |
| 2018-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed damaged/rusty equipment throughout kitchen area. |
| 2018-03-06 |
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 facility not using available backflow prevention device on outside can wash hose bib. cdi- worker placed proper backflow |
| 2018-03-06 |
45 |
4-501.11 maintain equipment in good repair. observed main sliding door fridge with condensation leak piped into a pan, needs tobe properly piped through an outlet pipe. |
| 2018-03-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knife and other utensils not used today stored as clean with food debris on them, had not been properly cleaned. cdi- items moved to dish sink for cle |
| 2018-03-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed a pan of raw chicken stored on top of several sealed packages of raw sides of beef. cdi- packages of beef still in tact, were rinsed off and chicken removed from sink. observed raw |
| 2017-11-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes stored as clean with food particles and/ or residue on them. cdi- dirty dishes re-washed.4-602.11 clean the equipment and utensils |
| 2017-11-03 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed employee wash hands at 3 comp sink and dry hands on apron, did not use soap or hand towels then proceed to fry foods on cook line. cdi- employee corrected, properly washed and dried hands with pap |
| 2017-11-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf kitchen handsink blocked by recent delivery of foods and container of sanitizer stored in sink. cdi- items cleared from handwash sink to make usable.6-301.12 provide pap |
| 2017-11-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed boxes of raw chicken stored above box of leafy greens in kitchen. observed raw chicken stored above rte foods in prep cooler. cdi- vegetables separated from raw chicken, foods in r |
| 2017-11-03 |
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 6 large jars of fresh garlic and oil mixtures that are kept up to 3 days that were not date marked. cdi- items date marked. points |
| 2017-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in sliding door fridge needing cleaning of black build up. observed outsides of equipment, shelving, cooking equipment, etc. needing better cl |
| 2017-11-03 |
45 |
4-501.11 maintain equipment in good repair. observed main sliding door fridge with condensation leak piped into a pan, needs to be properly piped through an outlet pipe. observed rice warmer repaired with duct tape and with peeling surface inside. pic rem |
| 2017-11-03 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee personal food being stored co-mingled with restaurant foods in fridge. (repeat) |
| 2017-11-03 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door screen door with large gaps at bottom of door, need to install a better door sweep at bottom to prevent pests from entering facility. |
| 2017-08-25 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee personal food being stored co-mingled with restaurant foods in fridge. need to store personal items and/or personal food separate and to prevent contamin |
| 2017-08-25 |
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 floors uner fryers needing cleaning of grease bui |
| 2017-08-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of equipment, shelving, cooking equipment, etc. needing better cleaning through out facility. |
| 2017-08-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans being tight stacked while wet. |
| 2017-08-25 |
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 lo mein in make table of prep cooler at 78 degrees and in deep sealed cont |
| 2017-08-25 |
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 facility cooks onion brown sauce, is keeping it for 2 days and not date marking. cdi- reviewedproper date marking, sauce date marked. |
| 2017-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods inside prep cooler at 48-50 degrees including but not limited to: bean sprouts, cooked shrimp, diced pork, raw egg, garlic and oil mix, cabbage, and sweet and sour |
| 2017-05-31 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. ice machine needs cleaning of build up on ice guard and bin walls. |
| 2017-05-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee personal bottle drink stored in box with raw lettuce in fridge. cdi- drink removed, lettuce to be washed. |
| 2017-05-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef being thawed at prep sink while raw brocoli was in prep on sink drain board, subject to possible cross contamination. use sink for one food type at a time, be sure sink is |
| 2017-05-31 |
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 facility is making fresh garlic and oil mixtures and cooked onion brown sauce, keeping for 2 days and not date marking. cdi- reviewed proper |
| 2017-05-31 |
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 outside can wash y hose with no backflow prevention device. will follow up that device is installed. |
| 2017-05-31 |
37 |
3-307.11 protect food from contamination sources. observed a trash can lid resting on rice cooker lid while rice being cooked. cdi- trash can removed, rice cooker lid cleaned at 3 comp sink. |
| 2017-05-31 |
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 exposure. observed stainless steel backsplash of hood system walls |
| 2017-05-31 |
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 a few dry goods at rolling wok cart not labeled ie. sugar, salt, msg, etc. |
| 2017-03-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a fewemployee personal food items stored in fridge units co-mingled with restaurant food, need to store items separate and to preventcont |
| 2017-03-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed non approved acoustic ceiling tiles from 3 comp sink to back door that need replacing with approved ceiling tiles. |
| 2017-03-06 |
37 |
3-307.11 protect food from contamination sources. observed a trash can lid overlapping side of prep sink above raw shrimp being thawed. cdi- trash can removed, side of sink cleaned. |
| 2017-03-06 |
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 working pans of salt, sugar, msg at wok not labeled. observed several large bulk bins on various dry goods not label |
| 2017-03-06 |
13 |
3-302.11(a) separate raw animal foods from ready to eat foods. -pf observed raw shell eggs stored above cooked chicken broth soup in fridge. cdi- soup stored on top shelf of fridge above raw eggs by final cook temperature. |
| 2017-03-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pan of cabbage stored in handsink, handsink not usable. cdi- cabbage removed. |
| 2017-03-06 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed main cook, arranging cooked brocoli on customers takeout container by using bare hands. cdi- food was re-cooked in wok above 165 to eliminate potentia |
| 2016-12-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored above bean sprouts in fridge and raw eggs stored above bamboo chips in prep cooler. cdi- food properly stored by final cook temperature. |
| 2016-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few knives and a few food pans stored as clean with some food debris stuck to them. cdi- items re-washed.4-602.11 clean the equipment and utensils u |
| 2016-12-22 |
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 used rice tubs stored on top of clean flat pans in dish storage area. cdi- tub placed in dish sink. |
| 2016-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed door way frame of large fridge unit repaired with duct tape, need to properly repair, duct tape should not be used as it is not cleanable. observed shelving with damage that are no longer smooth and eas |
| 2016-12-22 |
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 tub of corn starch and a few various sauces not labeled. |
| 2016-12-22 |
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 dirty and degraded caulk on 3 comp sink needing re-caulking, observed. 6-501.1 |
| 2016-12-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a few employee personal food items stored in fridge units co-mingled with restaurant food, need to store items separate and to prevent co |
| 2016-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. outsides of cooking equipment, splash guard as wok, shelving, and gaskets of coolers need better cleaning. |
| 2016-08-04 |
53 |
no points deducted6-501.12floors, 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 issues to physical faci |
| 2016-08-04 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing.4-501.11maintain equipment in good repair.observed faucet handle on pr |
| 2016-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce stored in prep cooler measuring 53 f; cdi lettuce pulled and placed into reach-in cooler unit. observed lettuce down to 45f and below at end of inspection. |
| 2016-08-04 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved untensils stored clean with old food debris stuck to surfaces (carrots). cdi utensils pulled and placed into dirty dish pit. |
| 2016-08-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shrimp stored above rte shrimp sauce in reach-in cold holding unit. cdi all raw meats proeprly stored according to final cooking temp./ |
| 2016-04-20 |
53 |
6-501.12floors, 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 issues to physical facilities. (flooring |
| 2016-04-20 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, surfaces of kitchen equipment, shelving throughout |
| 2016-04-20 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting boards in need of resurfacing / replacing4-501.11maintain equipment in good repair.observed broken utensil held |
| 2016-04-20 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed raw meat prep within splash zone of hand washing sink in |
| 2016-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with food debris stuck to surfaces, cdi containers pulled and placed into dirty dish pit. |
| 2016-02-03 |
35 |
3-302.12 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed numerous white powders stored in large un-marked containers. |
| 2016-02-03 |
13 |
.3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shrimp stored above rte sauce inside reach in cooler. cdi all raw meats prperly stored according to final cooking temp. |
| 2016-02-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area. |
| 2016-02-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table in kitchen area. cdi drink discarded. |
| 2016-02-03 |
53 |
6-501.12floors, 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 issues to physical facilities. (flooring |
| 2016-02-03 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. ( shelving throughout, sides of cooking equipment, handles on bulk dry food bins ) |
| 2015-11-20 |
53 |
6-501.12floors, 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 issues to physical facilities. (flooring |
| 2015-11-20 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (shelving, surfaces of cooking equipment, handles on dry food bins) |
| 2015-11-20 |
45 |
4-501.124-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting boards.4-501.11maintain equipment in good repair. observed broken handle on rice coooker held together |
| 2015-11-20 |
37 |
3-30511 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed food prep taking place within 6-8 inches from hand washing |
| 2015-11-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved sanitizer in spray bottles measuring zero ppm. cdi sanitizer made at proper concentration levels. |
| 2015-08-20 |
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.-p observed cook bare hand contact cooked shrimp held cold in top of prep unit. cdi- instuction provided |
| 2015-08-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two soiled graters hung up as clean. cdi- removed to clean |
| 2015-08-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed brown rice hot holding in turned off rice cooking pot at 129 f. cdi- reheated above 165 f |
| 2015-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage and raw eggs cold held above 45 f. see temp chart cdi- discarded |
| 2015-08-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple pieces of equipment with excessive accumulation on outsides. |
| 2015-08-20 |
53 |
6-201.15 floor coverings, mats and duckboards shall be smooth and easily cleanable. observed facility using cardboard as no -slip mats. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleana |
| 2015-08-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed multiple containers of cooked chicken and cooked shrimp not date marked. cdi- date marked with new system repeat violation |
| 2015-02-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken and beef stored on shelf next to grill < 135f. pic stated that food was cooling, but was being used as in service food. pic stated < 1hour. cdi by moving to cooler for |
| 2015-02-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up inside ice machine on ice deflector. cdi by wash, rinse, sanitize. |
| 2015-02-23 |
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 ribs in freezer without date mark. pic stated they were prepared the day prior. cdi by date marking. |
| 2015-02-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored uncovered. observed employee beverages stored on shelf above ready-to-eat foods. cdi by storing beverages covered and in designated a |
| 2015-02-23 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.floors and walls need better cleaning in kitchen area. flo |
| 2015-02-23 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed build-up on toilet. clean. |
| 2014-12-03 |
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 utensils stored in water < 135f. |
| 2014-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in utensil wash sink and prep sink. |
| 2014-12-03 |
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 ready-to-eat food with bracelet on wrist. |
| 2014-12-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cooked egg rolls stored in cardboard box. grease had soaked into box. use washable containers for storing food. cdi placed in pla |
| 2014-12-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed egg rolls and fried chicken prepared the previous day without date marking. cdi by date marking with yesterdays date. |
| 2014-12-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils stored as clean with food debris and residue. cdi by wash, rinse, and sanitize.observed can openers with dried food residue. cdi by wash, rin |
| 2014-09-02 |
13 |
separate raw eggs from vegetables by providing space between theses items (while in refrige). observed vegetables touching raw egg containers while in storage in reach-in. cdi: vegetables relocated to veg. reach-in. 3-302.11 (a). |
| 2014-09-02 |
14 |
cleaning & sanitizing needed for ice machine. observed build-up on interior of ice machine. return visit required. 4-601.11 (a). |
| 2014-09-02 |
20 |
maintain temperature of all tcs (time/temp. control for safety) foods in cold holding at or below 45f. observed shredded cabbage at 50f. cdi: cabbage relocated to tall reach-in for quick cooling. 3-501.16 (a)(2). |
| 2014-09-02 |
31 |
use proper methods to cool cooked foods - keep food uncovered until temperature reaches 45f & cool in the tall reach-in units. observed cooked chicken & beef tightly covered in prep. unit - mgmt. stated they were cooling. cdi: items relocated to tall re |
| 2014-09-02 |
33 |
thaw all foods under cool (70f), running water (or in refrigerator). observed large bowl of frozen shrimp sitting on prep. sink drain board while chicken was thawing under water. cdi: shrimp relocated to refrig. 3-501.13. |
| 2014-09-02 |
47 |
cleaning needed for shelving surfaces, around & under cooking & frying equipment & miscellaneous surfaces throughout kitchen to remove build-up , grease, etc. & to assist w/ pest control. |
| 2014-09-02 |
42 |
air-dry all equipment before stacking. observed tubs & hotel pans wet-stacked. cdi: items pulled apart. 4-901.11 (a). |
| 2014-09-02 |
48 |
adjust water heater to provide hot water at 120f at sinks. observed water temperature = 112f. |
| 2014-09-02 |
54 |
cleaning needed for fans to remove build-up. |
| 2014-09-02 |
36 |
.continue pest control efforts to eliminate roach presence. observed live roaches (restroom & dining room). mgmt. advised pest operators sprayed 09/01 & will return in 3 days for follow-up. suggest to remove all unnecessary storage & eliminate card boa |
| 2014-06-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food),cold holding- maintain all cold held tcs food items at 45f or below. observed raw beef stored at prep sink > 45f. during prep process, limit time foods are held |
| 2014-06-03 |
4 |
2-401.11 eating, drinking, or using tobacco- keep employee beverages stored covered and below work surfaces and surfaces containing food. observed uncovered employee beverages stored on shelf with uncovered food items. cdi by discarding beverages and volu |
| 2014-06-03 |
45 |
4-202.11 food-contact surfaces-cleanability- observed damaged utensil in use that was not easily cleanable. utensil was held together with rubber band. discarded by pic. |
| 2014-06-03 |
53 |
6-501.12 cleaning, frequency and restrictions- better cleaning needed in restrooms on doors, light switch plates, ceilings. |
| 2014-06-03 |
48 |
5-103.11 capacity-quantity and availability- observed hot water temperature at 3 compartment sink of 110f. hot water must be maintained at 120f. hot water heater adjusted. |
| 2014-02-28 |
53 |
6-501.12 cleaning, frequency and restrictions- observed floors to dirty under and around equipment. better cleaning needed. |
| 2014-02-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation- observed shredded cabbage stored underneath raw eggs and raw shrimp. store ready to eat food items above raw animal foods. cdi by rearranging order of food items. |
| 2014-02-28 |
4 |
2-401.11 eating, drinking, or using tobacco- observed employee beverage stored on food prep table. keep employee beverages stored below work contact surfaces. cdi by moving drink below table top. |
| 2013-12-03 |
53 |
6-501.12 cleaning, frequency and restrictions- observed need for better cleaning of floors underneath and around equipment in kitchen area. |
| 2013-12-03 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in sanitizing solution when not in use. observed wet wiping cloths stored at cooking area and on prep cooler cutting board. cdi by placing wiping cloths in sanitizer. |
| 2013-12-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- all tcs foods must be held below 45 f or above 135f. observed cooked chicken and beef steak stored on table without temperature control. p |
| 2013-12-03 |
14 |
4-501.115 manual warewashing equipment, chemical sanitization using detergent-sanitizers- utensils must receive sanitize step when cleaning. observed just cleaned utensils on the drying rack testing 0ppm chlorine with test strip. cdi by sending all utensi |
| 2013-09-26 |
39 |
3-304.14 wiping cloths, use limitation- store wet wiping cloths in sanitizer when not in use. observed wet wiping cloth stored on prep sink. |
| 2013-09-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- all cold held foods must be held at 45 f or below. observed chicken wings sitting out on prep table at 54 f. pic stated that wings were ge |
| 2013-09-26 |
4 |
2-401.11 eating, drinking, or using tobacco- employee beverages must be stored covered and below work contact surfaces, food storage. obsevred uncovered employee beverage stored on storage rack in kitchen above utensils, and sauces. repeat violation. cdi |
| 2013-05-21 |
21 |
all tcs foods kept in refrigeration for more than 24 hrs must be date marked with date prepared. observed chicken in cooler with sticker marked as 11. rehs could not determine dates prepared by method being used. advised pic to mark foods with dates not n |
| 2013-05-21 |
4 |
employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; observed employee beverage stored on cutting |
| 2013-05-21 |
19 |
observed rice and beef sitting out; off of temperature control and < 135 degrees f. cdi by instruction and continuing cooling process by placing food in cooler. |
| 2013-05-21 |
20 |
all tcs foods kept cold in refrigeration must be maintained 45 degrees f. cdi by instruction and placing food in cooler. |
| 2013-05-21 |
31 |
observed foods cooling tightly covered with plastic wrap and sitting off of temperature control when already < 135 degrees f. |
| 2013-05-21 |
41 |
observed utensils stored in a container with room temperature water. |
| 2013-05-21 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed juices from meat accumulating on bottom of upright freezer. |
| 2013-05-21 |
53 |
observed floor tiles missing @ 3 compartment sink. advised pic that floor will need to be repaired as a condition of the transitional permit issued. expiration date is june 4; 2013. |
| 2013-05-21 |
54 |
observed insufficient lighting in mens restroom. repair. |
| 2013-03-19 |
53 |
observed floors in need of repair in kitchen and in mens restroom. |
| 2013-03-19 |
34 |
observed broken thermometer in small cooler next to ice machine in front area. |
| 2013-03-19 |
21 |
refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premi |
| 2013-03-19 |
20 |
maintain all cold held foods at or below 45 degrees f. observed raw chicken in large containers on prep sink at 58 degrees f. cdi by moving chicken to cooling unit. |
| 2013-03-19 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device; pf or (d) a hand |
| 2013-03-19 |
4 |
observed employee beverages uncovered in kitchen and stored on food prep surfaces. |
| 2013-03-19 |
1 |
certified person in charge not present at time of inspection. |
| 2012-12-27 |
21 |
date label all ready to eat foods kept for more than 24 hrs. |
| 2012-12-27 |
34 |
replace thermometer in small reach-in cooler in front area. |
| 2012-12-27 |
4 |
do not store employee beverages with kitchen related items. store below on bottom shelf. |
| 2012-12-27 |
53 |
repairs needed on floors in kitchen and restrooms. reattach baseboards to walls in hallway. |
| 2012-12-27 |
37 |
keep all lids tightly covered on dry food containers. observed open lids and open bag of corn starch on top shelf in dry storage. |
| 2012-12-27 |
1 |
person in charge must be present and certified in food safety management. cdi by instruction. |