| Violation Date |
Code |
Description |
| 2018-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving inside the walk in cooler and on the inside of the ice machine door. |
| 2018-12-14 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed a metal pot being used for food portioning with jagged/sharp edges where the han |
| 2018-12-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sauce buckets stored on the floor in the kitchen and food containers stored on the floor in the walk in cooler. |
| 2018-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on the back side of the deli slicer blade. pic indicated the slicer had not been used today. cdi- item was recleaned. |
| 2018-12-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked chicken and egg rolls stored in the bottom portion of a flip top cooler while raw proteins (chicken, beef, shrimp) were stored in the top portion directly above. cdi- stor |
| 2018-09-26 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed hot water had been turned off at handsink . cdi hot water turned back on and reached 105 degrees. |
| 2018-09-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over cabbage in prep unit. cdi reordered storage . repeat violation. |
| 2018-09-26 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed prescription medication on shelf above prep unit. cdi moved to employee area. -0 points- |
| 2018-09-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unwrapped straws in use for dine in customer without dispenser . -0 points- |
| 2018-09-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed test kit expired. -0 points- |
| 2018-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with accumulation of debris and in need of cleaning. |
| 2018-09-26 |
49 |
5-205.15 (b) system maintained in good repair - c observed faucets at three compartment sink leaking . repeat violation. |
| 2018-09-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed caulking at three compartment sink with buildup |
| 2018-06-22 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one with managers ansi food safety certification was on site until 45 minutes after inspection began. |
| 2018-06-22 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee handling soiled glassware/plates then proceed onto other tasks without first washing hands. cdi- discussion with employee about hand washing; employee washed hands. |
| 2018-06-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee cleaning a wiping cloth in the bar hand sink. cdi- discussion with employee about usage of hand sinks. |
| 2018-06-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken over shell eggs in the walk in cooler, a container of raw chicken behind beef in a flip top cooler, and raw scallops behind vegetables in a flip top cooler. cdi- stora |
| 2018-06-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer blade stored clean with visible debris behind the blade guard. |
| 2018-06-22 |
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 tofu, wontons, sesame chicken, dumplings, and chicken wings in the walk in cooler without datemarks. pic indicated these items we |
| 2018-06-22 |
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 scoops used for rice being stored in room temperature standing water. |
| 2018-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on some shelving in the walk in cooler and in-between the fryer and the wok line. previous items listed under this violation h |
| 2018-06-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the faucet at the 3 compartment sink. |
| 2018-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup at the back wall of the wok stove. -1- repeat |
| 2018-03-31 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lips of to-go cups exposed at the bar. -0- |
| 2018-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans over the 3-comp sink. -.5- repeat |
| 2018-03-31 |
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 two handles in rice and corn starch with handle touching the food. -0- |
| 2018-03-31 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one food employee cooking with no hair restraint and another plating rice without hair restraint. -0- |
| 2018-03-31 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed cut napa cabbage and cooked |
| 2018-03-31 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw pork on walk in shelf to the right. cdi - pic placed raw pork on shelf over raw chicken. -1.5- repeat |
| 2018-03-31 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification at the beginning of the inspection. -2- repeat |
| 2017-12-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic at beginning of inspection without certification. -2- |
| 2017-12-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken stored over raw shrimp and raw pork over raw shrimp in the make table at the cook line. cdi - pic rearranged food. -0- |
| 2017-12-05 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed more than 24 between cleaning the slicer. cdi - pic disassembled slicer and cleaned. -1.5- |
| 2017-12-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed rice in bin being used as prep table for raw chicken, exposed orange peels on low shelf that are used as an ingredient in food an |
| 2017-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans over the 3-comp sink. -0- |
| 2017-12-05 |
45 |
4-501.11 maintain equipment in good repair. observed no cooling curtain at the entrance of the walk in cooler. points noto escalated today because only one item was out of compliance. -0- repeat |
| 2017-12-05 |
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 sliding handle of the slicer and on shelving in the kitchen. -1- repeat |
| 2017-12-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. -0- |
| 2017-12-05 |
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. repeat -1- |
| 2017-09-08 |
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 -.5- |
| 2017-09-08 |
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 shelving in the walk in cooler. repeat -1- |
| 2017-09-08 |
45 |
4-501.11 maintain equipment in good repair. observed no cooling curtain in stalled in the walk in cooler. -0- |
| 2017-09-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed to-go black trays at the cook line with the food contact surface faciling up. -0- |
| 2017-09-08 |
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 opened container of oyster sauce with soy sauce inside without label indicating the current contents. cdi - pic labeled du |
| 2017-09-08 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee wiping hands on wiping cloht around waist instead of washing hands, especially after cracking raw shelled eggs at the wok stove. cdi - pic educated food employee on whe |
| 2017-06-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. began inspection today with pic without certification. -2- |
| 2017-06-28 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed handsink in the kitchen without hot water. faucet handle is broken. vr no later than 07/07/2017. -1-6-301.14 handwashing signage - c provide handwashing sign at all handsinks. observed no han |
| 2017-06-28 |
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 cooked tofu and dumpling in the walk in cooling. cdi - wra |
| 2017-06-28 |
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 rolling cart of spices at the cook line without labels in metal pans and reused oyster sauce jug with soy sauce inside sti |
| 2017-06-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed spider on ceiling near rear entrance. -0- |
| 2017-06-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility not fully cooking wings without approved procedure. cdi - noncontinuous cooking information sent today via ema |
| 2017-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the rolling carts and on the interior of the dish machine. -.5- repeat |
| 2017-06-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the doors of the dumpster open. -.5- repeat |
| 2017-06-28 |
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 restroom. -0- |
| 2017-06-28 |
45 |
4-502.11(a) maintain utensils in good repair. observed pitted ice scoop in use. observed broken hot water faucet handle on the kitchen handsink. -0- |
| 2017-03-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed dispensing bowls crossed up and used for both beef and chicken., cdi - pic used three bowls for portion control - one for shrimp, one for beef and one for chicken to prevent mixing |
| 2017-03-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm chlorine sanitizer in the dish machine. cdi - pic used 3-comp sink and purged chlorine line. service machine if sanitizer concentration is not maintained |
| 2017-03-01 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed cut cabbage and mushrooms i |
| 2017-03-01 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed one can of residential pesticide in chemical storage near restrooms. cdi - removed this from the f |
| 2017-03-01 |
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 unlabeled spices and other foods on rolling cart in metal pans and squeeze bottles. label these with the common name of th |
| 2017-03-01 |
37 |
3-303.12 storage or display of food in contact with water or ice - c food shall not contact undrained water or ice. observed wonton in ice water that is not drained on the prep table for the whole inspection. cdi - pic used drain pan to move water away fr |
| 2017-03-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored over cooking woks and on prep sinks. keep in sanitizer between uses. -0- |
| 2017-03-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lip area on styrofoam cups exposed behind the bar. keep the lip area of the cups protected. -0- |
| 2017-03-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy buildup at the side panel on the wok stove. facility is using cans to line the edges, but heavy buildup is present. clean. repeat -1- |
| 2017-03-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak around the hot water and faucet of the 3-comp sink. repair. -1- repeat |
| 2017-03-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open doors on the dumpster. keep doors closed. -0- |
| 2017-03-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked glasses in the bar. separate these and allow to air dry prior to stacking. -0- |
| 2016-10-20 |
33 |
3-501.13 use approved thawing methods. observed shrimp being thawed under running water measuring 76 degrees. cdi by instruction. |
| 2016-10-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken in container stored inside container of raw pork. cdi by instruction. |
| 2016-10-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris at edges of flip top prep unit. |
| 2016-10-20 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed fermented rice being made in 5 gallon bucket outside the walk in . pic stated this was for his own use and was not sold to public. cdi advised to remove from facility and keep at home. |
| 2016-10-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed fauctet at 3 compartment sink leaking. |
| 2016-10-20 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in womens restroom. -0 points- |
| 2016-08-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris between prep unit and prep table and on shelving in walk in . |
| 2016-08-05 |
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 observed chicken cooling in large volume container and covered . cdi moved to shee |
| 2016-08-05 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed drain cleaner stored on shelf with oils , mushrooms, and sauces. cdi moved to chemical storage area. |
| 2016-08-05 |
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 chicken not cooling at proper rate. cdi method changed and proper cooling rate achieved see temperature chart above. muc |
| 2016-08-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils from last night stored at grill should be washed every four hours. observed knife stored as clean with food debris. cdi took all soiled eq |
| 2016-05-23 |
14 |
4-501.113 chlorine used for sanitizing utensils in dishwashers shall be greater than 50 ppm available chlorine. observed dishwasher not primed and chemical sanitizer not at appropriate strength. cdi primed dishwasher and correct concentration reached. |
| 2016-05-23 |
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 large container of cabbage cooling from last night at 60 degrees also observed tofu cooling in prep unit at rate of .10 de |
| 2016-05-23 |
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 cabbage cooled in large volume covered. cdi discarded product repeat vi |
| 2016-05-23 |
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 food coloring in container marked curry powder. cdi labeled container. -0 points- |
| 2016-05-23 |
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 food debris on shelving in walk in . -0 points- |
| 2016-01-06 |
8 |
6-301.14 post a handwash sign at each handsink. observed hand wash sink in rear of kitchen with no sign posted . -0 points- cdi provided handwash sign. |
| 2016-01-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dispenser hose for sanitizer on dishwasher clogged could not get proper sanitizer concentration. cdi hose unclogged sanitizer concentration within standards. |
| 2016-01-06 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed cooked cabbage from yesterday in walk in at 63 degrees . cdi discarded product. |
| 2016-01-06 |
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 chicken wings , open tofu , lo mein, singapore noodles without date marking in walk in. cdi labeled products. |
| 2016-01-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed pump up sprayer of floor cleaner under dish washer unlabled. cdi labeled. -0 points- |
| 2016-01-06 |
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 cabbage for spring rolls cooled in large volume container and covered. |
| 2016-01-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-01-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed flip top prep unit in need of cleaning. |
| 2016-01-06 |
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 wall in men's room cracking. -0 points- |
| 2015-10-26 |
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 caulking by 3 comp sink and dish machine covered |
| 2015-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior of prep and microwave soiled with debris. |
| 2015-10-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed potato peeler, dicer, metal pans, pots and plates soiled with debris. cdi items moved for cleaning. |
| 2015-10-26 |
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 employee chop onions that were not going to be cooked immediately after chopping. cdi onion tossed and glo |
| 2015-10-26 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed employee handle cell phone and go back to food prep without ha |
| 2015-07-16 |
52 |
5-501.17 provide a covered waste bin in female restrooms. observed uncovered waste bin in women's restroom. |
| 2015-07-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. clean ice machine on a weekly basis. observed ice machine soiled with derbis. cdi cleaning started. |
| 2015-07-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw chicken stored over raw eggs in walk in. cdi items relocated. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw scallops and raw pork stored over |
| 2015-07-16 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed employees handle vegetables with bare hands that was not going to be immediately cooked, and employee grabbing food from a food containers with bare h |
| 2015-03-12 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p. observed employee wash hands without soup. cdi hands rewashed with soap. |
| 2015-03-12 |
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 employee use bare hands to handle rte food. cdi employee provided scoop to handle food. |
| 2015-03-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p.. observed raw egg stored over peppers, and raw chicken stored over rte food. cdi items rearranged. repeat. |
| 2015-03-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed knives, plastic bowl, ladle, slicer soiled with food debris. cdi items moved to sink for cleaning. repeat. 4-501.114 maintain sanitizer at correct co |
| 2015-03-12 |
16 |
3-401.11 raw animal foods shall be cooked to their corresponding final cook temperatures. observed facility using metal bowls to preportion foods before cooking. employee used bowl to place raw beef inside bowl to cook then immediately placed precooked ch |
| 2015-03-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility raw egg mix, raw chicken, tofu, and raw shell eggs sitting out on the counter above 45f. cdi items placed in cooler to bring down temperature. facility hold wontons ou |
| 2015-03-12 |
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 milk, rehydrated noodles, cut cabbage,and tofu not dated in the facility. cdi items dated. 3-501.18 discard the food requiring dat |
| 2015-03-12 |
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 3 dented cans comingled with cans in good condition. cdi items placed in a separate area. 3-305.14 dur |
| 2014-12-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw eggs stored over rte food, and soybeans stored below raw eggs in reach in. cdi items relocated |
| 2014-12-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed facility with soiled metal containers, plastic containers, and slicer. cdi items moved to sink for cleaning.4-501.114 maintain sanitizer at correct c |
| 2014-12-01 |
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 facility with milk, half and half, and noodles not dated. cdi milk discarded and items dated. |
| 2014-12-01 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed pic enter facility after inspection started. |
| 2014-12-01 |
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 have grilled chicken cooling in a pan at room temperature. cdi i |
| 2014-12-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf. observed oven cleaner and detergent not labeled. cdi bottle labeled. |
| 2014-07-31 |
45 |
4-101.11 characteristics-materials for construction and repair - p. materials used in the construction of utensils or equipment shall be safe and durable. observed facility using plastic bags to hold food in cooler and freezer. verification required. |
| 2014-07-31 |
41 |
3-304.12 in-use utensils, between-use storage - c. utensils shall be stored with handles above food, and on a clean portion of the food preparation station. observed bowls used as scoops stored in food containers, and knife stored between the wall and pre |
| 2014-07-31 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in a sanitizer bucket in between uses. observed wet cloth on prep surface. repeat. |
| 2014-07-31 |
33 |
3-501.13 thawing - c. food shall be thawed completely submerged under water with running water. observed shrimp thawing on prep table in water. |
| 2014-07-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf.phf/rte foods that are prepared or opened shall be dated. foods that are 41f or below have a 7 day shelf life, 42-45f have a 4 day shelf life. o |
| 2014-07-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. food that is cold held shall be 45f or below. observed eggs on counter at 72f. cdi eggs placed in reach in for cooling. |
| 2014-07-31 |
1 |
2-102.12 certified food protection manager - c. atleast one person with ansi accredited food certification shall be available during all hours of operation. observed pic enter facility 15 minutes after inspection started. |
| 2014-04-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to final cook temperature. observed raw beef stored below rawe chicken, broccoli stored below raw beef on racks and vegetables stored below ra |
| 2014-04-21 |
26 |
7-102.11 common name-working containers - pf. toxic bottles shall be labeled with the common name of the chemical. observed unlabeled chemical bottle in facility. cdi item discarded. |
| 2014-04-21 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in a labeled sanitizer bucket or stored away to be laundered. observed wet cloth on prep table. |
| 2013-10-28 |
26 |
7-201.11 separation-storage. chemicals shall be stored so they can not contaminate food, utensils, single service, equipment, etc. observed chemicals stored on the prep sink. cdi - removed. |
| 2013-10-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. facility had date marked all required items except the noodles. cdi - dated. |
| 2013-10-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. maintain separation of raw and ready to eat foods and store by final cook temperature with foods requiring a higher cook temperature on the bottom and ready to eat on top. obs |
| 2013-07-23 |
45 |
observed a bucket being used to hold a rice warmer off the floor. find an approved area such as a table. |
| 2013-07-23 |
41 |
3-304.12 in-use utensils, between-use storage. do not store utensils in room temperature water. store dry or in 135f+ water. observed rice scoop and other utensils in 75f water. also, do not store utensils in areas not easily cleaned. observed a knif |
| 2013-07-23 |
39 |
3-304.14 wiping cloths, use limitation. store wet wiping cloths in sanitizer between uses. observed wet wiping cloths on prep tables in the kitchen. |
| 2013-07-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. no date marking system was in place. potentially hazardous foods including cooked and cooled foods required date marking and to be discarded after |
| 2013-07-23 |
13 |
.3-304.11 food contact with equipment and utensils. food shall only contact surfaces that have been cleaned and sanitized. observed vegetables being cut on the dish sink which contained dirty dishes. an additional sink is required by the transitional p |
| 2013-07-23 |
7 |
bare hand contact with ready to eat food is no longer permitted. observed an employee cutting vegetables and handling them with their bare hands. cdi. |
| 2013-07-23 |
2 |
keep a copy of the employee health policy on site or memorize it. observed the pic knew about employee health policy but not enough to be able to reference a copy. cdi. |
| 2013-04-12 |
13 |
cover food while in storage. observed several containers of food uncovered in the walk-ins. |
| 2013-04-12 |
13 |
store foods by final cook temperature in order to avoid cross contamination. observed raw chicken over other types of raw meats in the walk-in. cdi. |
| 2013-04-12 |
21 |
date marking is correct in the walk-in; but shall follow items during their entire lifespan. observed items prepared on previous days on the line were not date marked. cdi by instruction. |
| 2013-04-12 |
26 |
maintain sanitizer within required concentration levels. observed quat sanitizer concentrate had been poured into a spray bottle without having been diluted as directed on the bottle - 1 oz per gallon of water. cdi; sanitizer was remade to 200 ppm. |
| 2013-04-12 |
2 |
person in charge needs to review employee health policy with all staff as required by the rules. all persons who work in the facility must be aware of their responsibilities. cdi by instruction. |
| 2013-04-12 |
34 |
facility has only a dial stem thermometer. facility needs to obtain a thin diameter probe thermometer (most digital thermometers are acceptable) that is capable of reading the temperatures of thin foods such as small pieces of cooked meat. cdi by instru |
| 2013-04-12 |
37 |
several food items were observed to be stored on the floor; such as a container of sauce in the walk-in; onions and vinegar in the dining room. cdi. do not store food on the floor. |
| 2013-04-12 |
33 |
thaw or slack foods using proper methods such as under cool running water or in a refrigerator. if foods are left out to slack; they shall not exceed 45f. observed a tray of raw chicken left out to slack/thaw. parts of the chicken were 56f while parts |
| 2013-04-12 |
1 |
according to the pic; he has passed servsafe but has not yet received his certificate. cdi by instruction. two point deduction begins 2014. |