| Violation Date |
Code |
Description |
| 2019-01-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored amongst food used for customers. repeat. |
| 2019-01-18 |
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 cut lettuce cooling in flip top cooler. cdi-lettuce discarded. |
| 2018-07-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored on shelf with utensils. |
| 2018-03-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal bowls stored as clean with food debris. cdi-rewashed. |
| 2017-11-16 |
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. cleaning needed on floor around fryers and behind equipme |
| 2017-11-16 |
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 two tcs items dated and held past 7 days in walk in cooler. cdi-voluntarily discarded. |
| 2017-11-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed rice stored uncovered in walk in cooler. cdi-covered. |
| 2017-11-16 |
10 |
3-202.11 potentially hazardous food (time/temperature control for safety food) that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57c (135f) or above. observed rice noodles on c |
| 2017-07-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on prep surface. cdi-moved to bottom shelf. |
| 2017-07-13 |
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 fried tofu cooling in flip top unit. cdi-put into cooler below. |
| 2017-03-14 |
47 |
door 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on large bin for dry rice storage and in interior of microwave. |
| 2017-03-14 |
39 |
• 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on cutting boards. |
| 2017-03-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled chemical bottle. cdi-labeled. |
| 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. straighten up and clean items stored on shelving across from grill. |
| 2016-12-08 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed two small pots of items cooling and tightly covered in walk in. cdi-items left uncovered to vent. |
| 2016-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food items held above cold well in flip top unit and above 45f. ensure items are stored in cold well or in cooler below. cdi-items placed into cooler below. repeat |
| 2016-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in top of prep unit to be above 45 f (see temp chart) due to outlet being tripped and turning unit off. cdi-items out of temperature were voluntarily discarded and the ite |
| 2016-09-23 |
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 dry ingredients not easily recognized without labels on chef's cart. label. |
| 2016-09-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed clean cutting board stored directly behind 3 comp sink faucet. cdi- item was re-washed and instruction provided on proper storage. |
| 2016-09-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy debris build up in prep unit gaskets. clean. |
| 2016-09-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed employee tooth brushes stored near wrapped single service items. cdi- employee items were removed and instruction provided. |
| 2016-06-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee hats stored on stand mixer. |
| 2016-06-27 |
53 |
to '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 freezer floor. |
| 2016-06-27 |
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 boiled chicken cooling in walk and tightly covered. cdi-cover removed. |
| 2016-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in prep cooler above 45f due to pans not being placed down in cold well and over filled. cdi-all items placed into cooler below. also observed sauces on ice that w |
| 2016-03-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed large amount of employee items stored on shelving under prep table amongst items like plastic wrap and disposable gloves. |
| 2016-03-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment surfaces throughout including fans. replace stained and cracked caulking around sinks. |
| 2016-03-15 |
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 dumplings prepared, frozen and thawed with no date label on frozen or thawed product. cdi-labeled. |
| 2016-03-15 |
8 |
5-202.12 a self closing faucet shall provide a continous flow of water for 15 seconds without the need for re-activation. observed hand sinks in womens restroom needing re-activation after 7 seconds. |
| 2015-11-16 |
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 rehydrated noodles with date label of 16 days prior. pic stated that the date had not been ch |
| 2015-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items stored above cold well in flip top prep units above 45f. pic stated these items were put into cooler about 30 minutes prior. cdi-all items placed into cold hold be |
| 2015-11-16 |
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 chicken cooling in flip top prep unit and a pan of breaded and cook |
| 2015-07-27 |
45 |
4-501.11 maintain equipment in good repair. repair corroded shelving in walk in cooler. |
| 2015-07-27 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open and screen door in use with rips in mesh that may allow insect/rodent entry. |
| 2015-07-27 |
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 fried tofu cooling in flip top unit. cool foods in walk in cooler instead |
| 2015-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top prep unit holding above 45f. items stored in front row of unit closest to grill observed at 51-53f. items in back of unit measuring 42-44f. not all ite |
| 2015-07-27 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed washed lettuce stored in direct contact with box of spring rolls. cdi-lettuce rewashed. |
| 2015-03-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed both certified food protection managers not present today of inspection. no other person observed certified. |
| 2015-03-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and drink stored next to/with customer food and next to clean plates on cook line. cdi - items relocated. |
| 2015-03-12 |
6 |
u2-301.14 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 with gloves on handle soiled dishes then go over to |
| 2015-03-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed 0ppm chlorine sanitizer in one spray bottle. cdi - bottle dumped and refilled with 50ppm chlorine. |
| 2015-03-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build-up on walk-in cooler shelves. |
| 2015-03-12 |
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 no label on a few dry good containers in kitchen. |
| 2015-03-12 |
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 box of food stored on the floor in walk-in freezer. (removed during inspection).protect food from contamination sources not spe |
| 2015-03-12 |
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 fried tofu and sesame chicken > 45f cooling in top of flip top cooler (se |
| 2014-12-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. label storage shelf in kitchen on cook line to not confuse with customer items. |
| 2014-12-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a few wiping cloths not in use stored on prep table. |
| 2014-12-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pots of sauces cooling on dirty side of 3-comp sink. sauces moved to ice baths. |
| 2014-12-18 |
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 bags of rice noodles cooling on counter @ 115f. cdi - moved to walk-in to |
| 2014-09-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on shelves inside prep cooler and under microwave in kitchen. |
| 2014-09-04 |
45 |
4-501.11 maintain equipment in good repair. observed lots of equipment that is not being used stored at back area of kitchen. remove or store away unsued equipment. |
| 2014-09-04 |
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 utensils stored in containers with food debris at bottom. |
| 2014-09-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shell eggs and fried tofu that had been left out and placed back in top of prep cooler > 45f. items left out less than 1 hour. cdi - eggs placed in ice bath and fried tofu place |
| 2014-05-20 |
39 |
3-304.14 store wiping cloths in chemical sanitizer when not in use. observed wiping cloths laying on counter. |
| 2014-05-20 |
20 |
3-501.16 (a)(2) and (b) maintain tcs foods for cold holding at 45f/below. observed rice and shell eggs at wok station counter > 45f; fried tofu inside top of flip top cooler > 45f; rice noodles on counter > 45f. cdi, all items moved to walk-in and reach-i |
| 2014-05-20 |
14 |
4-501.114 maintain sanitizer at proper concentration. observed bleach sanitizer in bucket at 10ppm. cdi, bucket dumped and refilled with bleach sanitizer at correct strength (100ppm). |
| 2014-02-04 |
26 |
7-102.11. ensure all working containers of chemicals are properly labeled with common name. observed strong bleach solution stored in spray bottles improperly labeled as chlorine sanitizer . cdi, by labeling. |
| 2014-02-04 |
20 |
3-501.16 (a)(2) and (b) ensure all cold time/temperature control for safety foods (tcs) are maintained at ot below 45f. observed rice noodles sitting on counter at 52f. cdi, rice noodles moved to cooler to rapid cool. |
| 2014-02-04 |
42 |
4-901.11 properly air dry dishes and equipment before stacking. observed a few metal pans stacked wet on dish shelf. |
| 2013-10-31 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking. observed employee notebook tablet , jacket, newspaper, charger, etc. stored on shelf with food items. need to designate an area for employee personal belongings. |
| 2013-10-31 |
26 |
7-102.11 common name-working containers. observed two spray bottles of bleach sanitizer > 200ppm. cdi, bottle diluted and corrected to proper concentration during inspection. |
| 2013-10-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed a pan of red curry sauce sitting in ice bath with water melted and 2 containers of rice noodles sitting out on counter > 45f. cdi |
| 2013-10-31 |
7 |
3-301.11 preventing contamination from hands. observed employee touching head of lettuce for lettuce wraps with bare hands. cdi, directed to wear gloves or use utensils for handling ready to eat foods. |
| 2013-10-31 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager present at time of inspection. facility has until january 1, 2014 to comply. |
| 2013-07-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. maintain sanitizer available at correct strength. observed chlorine sanitizer in spray bottle at 0ppm. maintain at least 50ppm. cdi, |
| 2013-07-25 |
31 |
3-501.15 cooling methods. follow proper cooling methods for rapid cooling. observed rice noodles cooling in walk-in cooler in metal pan already pre wrapped & portioned in plastic bags with lid on and cooked chicken cooling with plastic tightly on. cdi, co |
| 2013-07-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed breaded chicken stored inside fli |
| 2013-07-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. ensure food is protected from cross contamination by separating types of raw animal foods in correct storage order such as beef, fish, lamb, pork, and poultry during storage, pr |
| 2013-07-25 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. maintain all handsink accessible at all times. observed boxes stacked on top of laundry bin blocking access to handsink in the kitchen. cdi, boxes relocated. |
| 2013-07-25 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-03-15 |
14 |
properly sanitize utensils after being washed and rinsed. observed utensils being washed; rinsed and put on the drain board of the 3 comp sink. instructed facility to sanitize untensils. this was done by seding them through the dish machine. |
| 2013-03-15 |
31 |
cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans;(2) separating the food into smaller or thinner po |
| 2013-03-15 |
13 |
store cooked foods over raw animal foods. observed cooked chicken for lettuce wraps under shelled eggs in the walk-in cooler. chicken was moved. |
| 2013-03-15 |
37 |
don't store food directly on wire shelves. observed cucumber stored on wire shelf in salad pre cooler. cucumber put into pan. |
| 2013-03-15 |
1 |
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 a t |