| Violation Date |
Code |
Description |
| 2018-12-21 |
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 restrooms. repeat -1- |
| 2018-12-21 |
49 |
5-205.15 maintain a plumbing system in good repair.observed one out of service toilet in women's restroom. -0- |
| 2018-12-21 |
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 faucets and faucet handles on prep and 3-comp sinks. -0- |
| 2018-12-21 |
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 egg foo young gravy, sesame chicken and fried rice cooling at room |
| 2018-12-21 |
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 fried rice held at room tem |
| 2018-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked freshly refilled sesame chicken, fried wings and lo mein cold holding at 40-56f in flip top. cdi - pic separated these containers and placed half in walk in to cool. |
| 2018-12-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed spices and sauces at cook line without wrapping or covering that are not in use. -1.5- |
| 2018-09-13 |
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 water damaged ceiling tiles in restrooms and in dining room. 6-501.12 floors, |
| 2018-09-13 |
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 deep, large wash pan of raw marinating pork cooling overnight at 45f when |
| 2018-09-13 |
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 sweet and sour chicken, cut cabbage and other rte foods in cook line and in walk in cooler without date marking left in faci |
| 2018-09-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed large wash pan of raw pork in direct contact with raw chicken in walk in cooler. cdi - pic separated these items. -1.5- |
| 2018-04-12 |
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 cleaning hands and then turning off faucet without using a barrier. cdi - pic i |
| 2018-04-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the exterior of stacked bus tubs used for food storage. the outsides are touching the food contact surface of the bus tub above. cdi - pic |
| 2018-04-12 |
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 one bus tub of cooked fried rice cooling at room temperature at 105f for o |
| 2018-04-12 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed no self closure on screen door at the rear entrance. door is left open when employees enter and exit. -0- |
| 2018-04-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of chicken stored directly on the floor in the walk in freezer and sauces on soda crates at 4.5 inches off the ground i |
| 2018-04-12 |
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 scoop with no handle used to dispense seasoning. -1- repeat observed mis |
| 2018-04-12 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed to-go cups on the front counter with the lip area exposed. -0- |
| 2018-04-12 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no dumpster drain plug on dumpster to the left. -0- |
| 2018-04-12 |
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 water damaged ceiling tiles in the dining room. repeat -.5-6-101.11 (a)(3) sur |
| 2017-12-15 |
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/missing floor tiling and baseboard in the back of the kitchen. |
| 2017-12-15 |
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 utensils stored in sesame chicken with the handles in direct contact wi |
| 2017-12-15 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed one sanitizer bucket at 0ppm chlorine concentration. |
| 2017-12-15 |
33 |
3-501.13 use approved thawing methods. observed facility thawing frozen chicken wings in standing water in a prep. sink. |
| 2017-12-15 |
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 egg rolls in the walk in cooler not dated. cdi- product dated. 3-501.18 discard the food requiring date labels once time/tempera |
| 2017-12-15 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handing cell phone then proceed onto other tasks without first washing his hands. cdi by instruction, employee washed hands. |
| 2017-09-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic with managers food safety certification did not arrive on site until approximately 1 hour after inspection had started. |
| 2017-09-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer with debris accumulation on the back side of the blade. the pic indicated the slicer had not been used today. cdi- item was set aside |
| 2017-09-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried rice and sesame chicken being stored above the wok line hot holding below 135f (see chart). cdi- products were discarded. |
| 2017-09-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of raw pork stored above dressing bottles in the walk in cooler. cdi- storage rearranged. |
| 2017-09-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed foods being stored in previously used cardboard boxes. |
| 2017-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in the flip top cooler stacked above the fill line and cold holding above 45f (see chart). cdi- items were transferred to the walk in cooler for cooling. |
| 2017-09-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on counter tops while not in use. |
| 2017-06-15 |
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 debris accumulation on the floor of the walk in |
| 2017-06-15 |
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 the wok line, in-between the wok line and the fryers, on a shelf below a prep. surface in the back of the kitchen, and on th |
| 2017-06-15 |
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 a butcher knife being stored in-between an equipment gap. |
| 2017-06-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 5 buckets containing food being stored on the floor in the walk in cooler and 3 sauce bottles stored on the floor below the wok |
| 2017-06-15 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several food storage bins with lids removed. cdi- lids were placed onto bins. 3-302.11(a) separate the different types of raw animal foods. -p ob |
| 2017-03-08 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee cracking shell eggs then proceed onto other tasks without washing his hands in-between. cdi by instruction. |
| 2017-03-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the back kitchen hand sink. cdi- dispenser refilled. |
| 2017-03-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 food storage containers and 1 can opener stored clean with visible food debris on them. cdi- items set aside for recleaning.4-602.11 clean the equ |
| 2017-03-08 |
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 a butchers knife being stored in-between the gap of a prep. table and a |
| 2017-03-08 |
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 the top of the pork smoker. improvement made since last inspection. |
| 2017-03-08 |
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, chicken broth, sliced chicken, lo mein, fried chicken, and tofu in the walk in cooler without datemarks on the containe |
| 2016-12-07 |
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 lo mein cooling in a large plastic bin while covered in the walk in coole |
| 2016-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in the walk in cooler cold holding above 45f and one container of sesame fried chicken in a flip top cooler above 45f (see chart). cdi- freezer door was propped |
| 2016-12-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- bottle was labeled. |
| 2016-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pot stored above the wok line at room temperature and another container stored at room temperature at the side of the wok line. both containers were below 135f (see chart |
| 2016-12-07 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in standing water in a food prep. sink. |
| 2016-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet above the 3 compartment sink. |
| 2016-12-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 scored cutting boards on site.4-501.11 maintain equipment in good repair. observed the facilities walk in cooler cold holding with an ambi |
| 2016-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on sauce buckets in the walk in cooler, sauce buckets on the metal storage rack, at the equipment gap between the fryers and th |
| 2016-12-07 |
40 |
3-302.15 wash fruits and vegetables prior to use. pic indicated the broccoli is not washed prior to being cut or cooked. |
| 2016-08-15 |
53 |
observed tile pulling away from the wall on the cook line today.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-08-15 |
47 |
observed build up between cooking equipment.observed food debris on soy sauce buckets.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-08-15 |
43 |
observed build up on the metal shelf along the cookline where the to-go boxes are stored.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-08-15 |
37 |
observed flour and other dry goods that were in opened bags but were not stored in a covered container for protection.3-305.11 food storage-preventing contamination from the premises - c |
| 2016-08-15 |
36 |
observed drain flys and ants in the facility today.pest management needs to make a visit, dirty dishes left out at night contribute to pests, opening in back door allows them in, and mop water needs to be dumped at night.6-501.111 keep the premises free o |
| 2016-08-15 |
11 |
observed mites in tempura batter- discarded today to correct.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. |
| 2016-08-15 |
1 |
observed no certified food protection manager upon arrival and during first prep.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-05-04 |
21 |
observed eggrolls that were pulled from the freezer 2 days ago, some pulled yesterday, wontons pulled yesterday, and pork pulled yesterday from the freezer wtihout dates on them. the date they were pulled from the freezer was applied to these foods to co |
| 2016-05-04 |
13 |
observed cooked chicken used for stock stored in the freezer without a lid- covered during inspection to correct.observed raw chicken stored over raw pork in the walk in cooler- pork moved up the shelf so that it was over the chicken.observed carrots in t |
| 2016-05-04 |
14 |
in discussion it was found that the rice scoops, that are stored out of the rice, are only washed nightly- be sure these and other utensils(such as cutting boards), that are stored at room temperature, are washed, rinsed, and sanitized every 4 hours.4-60 |
| 2016-05-04 |
26 |
observed oven cleaner stored in a bottle labeled as sanitizer- relabeled during inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-05-04 |
1 |
observed no certified food protection manager onsite today during the beginning of the inspection.2-101.11 pic shall be present during all hours of operation.-pf |
| 2016-05-04 |
42 |
observed a knife stored between coolers today where it is not clean- knife sent to the 3 comp. sink.observed clean dishes stored on two racks with build up.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at lea |
| 2016-05-04 |
52 |
observed a leaking dumpster today- get replaced.5-501.15 provide dumpster, waste containers that are of sound construction. |
| 2016-05-04 |
38 |
observed one employee with wrist watch on today.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-02-02 |
53 |
observed a tile missing from under the 3 comp. sink-replace and fill in grout.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.dust ceili |
| 2016-02-02 |
45 |
observed raw wood on the lower counter up front- seal wood with paint or stain. be sure there are no gaps in wood(caulk gaps if needed so they are smooth and easily cleanable).4-501.11 maintain equipment in good repair. |
| 2016-02-02 |
26 |
observed degreasor in spray bottle not labeled- labeled during inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-02-02 |
7 |
observed an employee handling raw broccoli today with no gloves on. employee put gloves on during inspection to correct and broccoli will be washed.3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf |
| 2015-10-05 |
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 the hood and spray arms today.observed dust build up on the portable fan. |
| 2015-10-05 |
45 |
4-501.11 maintain equipment in good repair.observed raw wood that is gapped and not secured around the drink area.must be smooth, non-absorbant and easily cleanable. |
| 2015-10-05 |
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 a single use scoop stored in dry goods today. |
| 2015-10-05 |
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 smoked pork that was taken oult of the freezer on 9/29 and was stored at 43f today- discarded |
| 2015-09-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved eggrolls, cream cheese wontons, and fried chicken not date marked today- back dated to correct.observed some foods with the made on |
| 2015-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved eggrolls stored at >45f today on the make table due to them being stacked too high- those eggrolls on top were discarded.observed flounder and raw shrimp that had been thawing im |
| 2015-09-24 |
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 shrimp and fried chicken that had been cooked 2 hours or more prior and had still not fallen below 70f. products dis |
| 2015-09-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved the grinder today stored with build up- sent to be rewashed, rinsed and sanitized.4-702.11 before use after cleaning - pin discussion with the pic, it |
| 2015-09-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an open employee drink stored on the slicer today- drink discarded. |
| 2015-09-24 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed worms in dry rice that staff states is for their use- rice discarded today. |
| 2015-09-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels in the women's restroom today- restocked during the inspection.5-205.11 maintain access to handsinks. handsinks may only be used for handwas |
| 2015-09-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved glass cleaner stored on rolling cart with to-go lids today- moved to be stored with chemicals.7.202.11 restriction-presence and use - pfobserved motor oil and anti-freeze for vehicles store |
| 2015-09-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored over cornstarch and raw shrimp stored on a flour container today- both moved to be stored with raw foods to correct.3-302.11(a) separate unwashed produce from re |
| 2015-09-24 |
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 shrimp and chicken cooling in a deep portion and covered up today- both di |
| 2015-09-24 |
37 |
3-307.11 miscellaneous sources of contamination - cobserved a construction drill used to mix batter- there must be a shield to protect the food from contamination from that unapproved drill. |
| 2015-09-24 |
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 unlabeld dry mixture, msg, and sugar today. |
| 2015-09-24 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single use bowl being used as a rice scoop today.use a scoop that has a handle. |
| 2015-09-24 |
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 cutting board with deep grooves- discarded today.4-501.11 maintain equipment in |
| 2015-09-24 |
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 the walk in cooler shelves, the line handles(fryers and make tables). |
| 2015-09-24 |
49 |
5-205.15 maintain a plumbing system in good repair. observed toilet not in good repair today in the women's room. |
| 2015-09-24 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.observed cleaning needed in the restroom. |
| 2015-09-24 |
53 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal food stored over restaurant food today. provide a container labeled employee food and store on a bottom shelf. |
| 2015-09-24 |
33 |
3-501.13 use approved thawing methods. observed fish thawing at room temperature in the prep sink today. use continually running/draining cold water, refrigeration, microwave, or during the cooking process. |
| 2015-09-24 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed the sanitizer bucket stored on the floor. |
| 2015-06-03 |
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 chef touch cooked rice with bare hands while placing into a to go box. cdi by voluntary reheat to above 165 |
| 2015-06-03 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed cooked chicken wings cooling inside the flip top cooler. cdi by moving into the walk in cooler. 3-501.15 quickly cool foods. u |
| 2015-06-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal pans, plastic food containers and strainers with a greasy film or visible food debris stored as clean. cdi by removing to be re-washed a |
| 2015-06-03 |
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 cut bok choy not date labeled. observed cooked egg rolls date labeled with a 9 day hold time. cdi by proper date labeling. |
| 2015-06-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label chefs cart seasoning containers. |
| 2015-06-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the mop sink area observed food debris and other build up. |
| 2015-06-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food, coats and hats stored on dry storage shelving or with clean utensils. |
| 2015-06-03 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a bucket of sanitizer stored on the floor near the cook line. |
| 2015-01-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c slicer and prep table need thorough wash rinse and sanitize. thorough cleaning needed behind and around this table. |
| 2015-01-12 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - observed chopping knife stored between equipment. removed to wash. observed unused utensils and pans stored beneath table for slicing chicken. g |
| 2015-01-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed items in refrigeration without date marking. manger had stickers for date marking but they would not stick. recommend buying masking |
| 2015-01-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed slicer cleaned only with sanitizer after use slicing raw chicken. gave instruction to use 3-step wash, rinse, and sanitize process for cleaning food cont |
| 2014-09-15 |
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 shelving in walkin and on outside of some food storage bins. gave instruction. |
| 2014-09-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed sleeve not pulled all the way up on cups for self service. gave instruction. |
| 2014-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloths on prep areas. made up container of sanitizer and used for holding cloths.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. gave in |
| 2014-09-15 |
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 dented can on can rack. removed and gave instruction.protect food from contamination sources not spe |
| 2014-09-15 |
36 |
6-501.111 controlling pests - pf observed flies on front line. gave instruction to enhance fly protection. |
| 2014-09-15 |
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 cooked pork in bags in freezer without date. prepared egg rolls need date to hold over 24 hours. gave instruction and example. |
| 2014-05-09 |
33 |
3-501.13 thawing - use approved thawing methods. observed frozen chicken slices thawing on sheet pan at room temperature. gave instructiton and moved frozen chicken to walkin to finish thawing. |
| 2014-05-09 |
3 |
2-201.11 (d) and (f) responsibility of permit holder, person in charge, and conditional employees-responsibility of the pic to exclude or restrict - person in charge must assure employee with burn wound on wrist is restricted or properly bandaged to wo |
| 2014-05-09 |
31 |
3-501.15 cooling methods - use only approved cooling methods. observed recently cooked breaded chicken pieces cooling on sheet pans at room temperature. the pieces were stacked too deep on sheet pans and the food had dropped below 135 f. chicken should |
| 2014-05-09 |
46 |
4-501.14 warewashing equipment, cleaning frequency - provide compartments of 3-comp sink clean to sight and touch. observed slight build up in sanitizing compartment. gave instruction to begin thorough cleaning. |
| 2014-05-09 |
35 |
3-302.12 food storage containers identified with common name of food - working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato fla |
| 2013-10-28 |
1 |
2-102.12 certified food protection manager - c certified food protection manager required on duty. no certified employee. gave instruction and list of approved classes. reminder of january 1, 2014 compliance date. |
| 2013-10-28 |
6 |
2-301.14 when to wash - p employees must wash hands between task or glove changes and before donning gloves. observed employee change task without proper handwash. gave redirection and instruction. |
| 2013-10-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf date mark all ready to eat foods which will not be used within 24 hours. observed ready to eat foods where time till use is not known. gave in |
| 2013-10-28 |
26 |
7-206.13 tracking powders, pest control and monitoring - p use only approved pesticides. use only pesticides approved for use in commercial kitchens. observed residential pest spray for ants. gave instruction to discontinue use and remove product. . |
| 2013-10-28 |
4 |
2-401.11 eating, drinking, or using tobacco - c employee drinks must be stored and consumed in a sanitary manner. use cup with straw and lid, no screw top bottles or sports cups permitted. observed employee drink in can with straw on shelf over make tab |
| 2013-10-28 |
47 |
4-602.13 nonfood contact surfaces - c thorough cleaning needed for grease around friers. gave instruction. |
| 2013-10-28 |
49 |
5-205.15 system maintained in good repair - p keep drain pipes free flowing. observed slow draining handsink. gave instruction to unclog. maintain plumbing without leaks. observed standing water under wok line at 3-comp sink end. gave instruction to rep |
| 2013-10-28 |
45 |
4-205.10 food equipment, certification and classification - c all equipment shall meet requirements. observed domestic blender. gave instruction to label for personal use or remove. |
| 2013-07-02 |
2 |
maintain employee health agreement. no agreement. gave instruction. |
| 2013-07-02 |
45 |
maintain equipment in good repair. observed condensation leak in walkin. called repair service. |
| 2013-07-02 |
37 |
prevent cross-contamination. observed condensation leak in walkin dripping on food coverings. moved food & called repair. |
| 2013-07-02 |
36 |
control flies. observed flies in kitchen. gave directive to enhance pest control. |
| 2013-07-02 |
31 |
use proper cooling methods. egg rols & chicken pieces cooling at room temp. gave instruction and demonstration of proper method with speed rack. corrected |
| 2013-07-02 |
21 |
provvide date marking for ready to eat foods which will not be used within 24 hrs. observedsome items not date marked. gave instruction. |
| 2013-07-02 |
13 |
keep all refrigerated foods covered if not cooling. observed some items in walkin uncovered. covered items. |
| 2013-07-02 |
1 |
no accreditation - must have certification of food safety accreditation. gave instruction & compliance date 1/1/14. |