| Violation Date |
Code |
Description |
| 2018-12-05 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean cutting boards stored behind the faucets of the three compartment sink. items shall not be stored in such a manne |
| 2018-12-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of oven/grill degreaser not labelled. pic labelled during inspection. |
| 2018-12-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed items held longer than 24 hours not date marked in the walk in cooler. items included cooked chicken, shrimp and beef products, as |
| 2018-12-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a rice scoop stored in a prep area handsink. inspection began as facility began operation, scoop had been left from the night prior. item was discarded by pic |
| 2018-09-10 |
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 cabbage products and cooked noodles present in the walk in cooler without dates. pic stated that the items were prepared saturd |
| 2018-09-10 |
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 plastic food container used as a scoop for rice products and stored in |
| 2018-09-10 |
45 |
4-501.11 maintain equipment in good repair. obseved split gasket present on a reach in cooler door. |
| 2018-09-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle containing fryer cleaner not labelled. item was labelled by pic during inspection. |
| 2018-09-10 |
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 slight grease/residue accumulation in areas of t |
| 2018-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in cooler door gaskets collecting black residue. gaskets must be maintained clean. |
| 2018-06-04 |
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 one dry goods container with the scoop handle stored in contact with the |
| 2018-06-04 |
33 |
3-501.13 use approved thawing methods. observed frozen shrimp thawing under no temperature controls in the rear prep area. item was moved to the walk in cooler to thaw under refrigeration. |
| 2018-06-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed cleaner chemical bottle not labelled in the kitchen area. sticker had faded beyond legibility. re-marked during inspection. |
| 2018-06-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage stored outside of a flip top cooler at 51f. cabbage had been cut this morning and was being used in multiple dishes. ehs recommended that instead of cold holding t |
| 2018-06-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored above customer foods in the walk in cooler. item was moved to a lower shelf. all employee foods and beverages should be kept separat |
| 2018-03-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic oil mixture holding out of temperature control. see temperature chart for temperature observations. cdi item placed in reach in cooler. |
| 2018-03-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scoop and towel stored in handsink in back prep area. cdi items relocated to approved location. |
| 2018-03-19 |
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, cooked shrimp, rice, noodles, pork and breaded chicken not date marked all items prepared on saturday. cdi items |
| 2018-03-19 |
53 |
6-501.12 floors, walls, ceilings shall be clean. caution should be used to minimize food exposure. observed floors and wall in cook line area collecting heavy food and grease debris. |
| 2018-03-19 |
50 |
5-402.12 grease trap - c observed heavy odor coming from grease trap. pic made appointment to have grease trap pumped within 10 days. email invoice to [email protected] |
| 2018-03-19 |
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 bowls used as in-use utensils stored directed in two containers of cook |
| 2018-01-25 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed food stored in grocery bags throughout walk-in freezer. |
| 2018-01-25 |
33 |
3-501.13 use approved thawing methods. observed chicken wings thawing out of temperature control. |
| 2018-01-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed two bus-tub containers of chicken prepared greater than 24 hours prior, not date marked. cdi items labeled. |
| 2018-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage holding out of temperature control above 45f. see temperature chart for temperature observations. cdi cabbage voluntarily discarded. ehs recommends holding cabbage i |
| 2017-10-09 |
54 |
4-202.18 ventilation hood systems, filters - c observed heavy grease debris collecting on hood system. |
| 2017-10-09 |
45 |
4-501.11 maintain equipment in good repair. observed reach-in cooler not holding products below 45f. maintenence contacted. |
| 2017-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in reach-in cooler above 45f. observed noodles hydrating out of temperature control. see temperature chart for temperature observations. cdi items voluntarily discarde |
| 2017-06-20 |
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 noodles, tofu and general tso chicken in need of date marking in walk-in cooler. cdi items labeled. |
| 2017-06-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shrimp stored directly above ready-to-eat products in walk-in cooler. cdi items propery rearranged. |
| 2017-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage holding out of temperature control. cdi cabbage voluntarily discarded. pic stated cabbage will be held in flip top cooler going forward. |
| 2017-06-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed several containers of egg drop soup cooling out of temperature control. |
| 2017-06-20 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed facility cutting plastic containers to make scoop. cdi homema |
| 2017-06-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bucket of sanitizer at 0ppm. |
| 2017-06-20 |
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 facility using bowls as scoops, bowls stored directly in product. |
| 2017-06-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed chicken stored on unapproved crates in walk-in cooler, not 6 inches above floor. cdi chicken relocated. |
| 2017-03-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken and raw beef stored directly above carrots in walk-in cooler. |
| 2017-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of rice and cut cabbage holding out of temperature control. cdi rice placed in walk-in cooler to rapidly cool. cabbage voluntarily discarded. pic stated cabba |
| 2017-03-07 |
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 ready-to-eat products in walk-in cooler not date marked. cdi items labeled. |
| 2017-03-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer used for holding wet wiping cloths at 0ppm. cdi sanitizer refilled at proper concentration. |
| 2017-03-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cooking oil stored directly on floor upon entry. |
| 2017-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris; gaskets, shelves, inside equipment, sides of wok, etc. |
| 2017-03-07 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c observed ice machine nonfunctional stored in facility.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shal |
| 2017-03-07 |
54 |
6-501.110 using dressing rooms and lockers - c observed personal items and employee personal food stored improperly throughout facility.4-202.18 ventilation hood systems, filters - c observed ventilation hood collecting heavy grease residue. |
| 2017-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler. |
| 2016-11-21 |
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 two containers of ready-to-eat chicken, pork, tofu and noodles prepared days prior without date mark. cdi items labeled. |
| 2016-11-21 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed pic and employee with no knowledge of how to prepare sanitizer in 3 compartment sink to sanitize dishes. cdi ehs educated employees and helped prepared 3 compartment sink to pr |
| 2016-11-21 |
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 rice prepared this morning in plastic containers above 70f. see temperature chart for temperature observations. cdi rice |
| 2016-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice, cabbage and garlic/oil mixture holding out of temperature control. see temperature chart for temperature observations. cdi items voluntarily discarded. |
| 2016-11-21 |
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 rice cooling in plastic bus tubs out of temperature control. cdi rice pla |
| 2016-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food debris. |
| 2016-11-21 |
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 oils, spices and sauces not labeled on cook line. |
| 2016-11-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed oil stored on floor. |
| 2016-11-21 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed facility using a cut bottle as a rice scoop. cdi bottle disca |
| 2016-11-21 |
33 |
3-501.13 use approved thawing methods. observed several bags of chicken thawing out of temperature control. cdi chicken placed in walk-in cooler. |
| 2016-08-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with old food debris stuck to surfaces in need of cleaning. |
| 2016-08-11 |
13 |
repeat3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw beef stored above cases of broccoli in walk-in cooler; observed small container of raw beef stored above rte foods in walk-in cooler. cdi all raw meats properly stored. |
| 2016-08-11 |
42 |
no points deducted4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-08-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed large container of cooling rice on top of a large dry food bin containing uncooked rice butted up against hand washing sink. cdi r |
| 2016-08-11 |
47 |
repeat4-601.11 (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. (outside surfaces of equipment, shelving throughout, handles on dry food bin |
| 2016-08-11 |
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. (observed |
| 2016-04-22 |
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 |
| 2016-04-22 |
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. (hood filters, surfaces of equipment throughout) |
| 2016-04-22 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed infestation of moth flies in back kitchen area; pest management receipts requested and a vr visit will be made to ensure compliance. |
| 2016-04-22 |
20 |
(repeat)3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved garlic and oil mixture stored on prep table and was quickly placed into reach-in cooler as rehs walked into establishment, mixture observed at 69f the current ambient te |
| 2016-04-22 |
13 |
(repeat)3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken , raw shrimp stored above rte sauce and vegetables inside walk-in cooler. cdi all raw meats properly stored according to final cooking temp. |
| 2016-02-12 |
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 |
| 2016-02-12 |
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, kitchen equipment, hood fiklters, wooden stand use |
| 2016-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved container of garlic / oil mixture pulled from prep cooler and stored on prep table for service, observed mixture measuring 51f, cdi mixture placed into prep cooler to cool back |
| 2016-02-12 |
13 |
(repeat)3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shrimp stored above rte proteins inside walk-in cooler. cdi all raw meats properly stored according to final cooking temp. |
| 2015-12-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved tongs used for raw chicken also used in raw beef, shrimp; observed raw chicken tongs covered in raw chicken juice and pieces stored in container of raw beef. cdi raw beef and other f |
| 2015-12-02 |
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 numerous large containers of cooked chicken and cooked rice cooling at room |
| 2015-12-02 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands and recontaminate by turning faucet handles off with bare hands. cdi education, all staff properly washed their hands. |
| 2015-12-02 |
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 |
| 2015-12-02 |
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. (surfcaces of cooking equipment throughout) |
| 2015-08-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of onions on floor in dish wash area. cdi- removed off floor |
| 2015-08-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility has no thin diameter probe thermometer. vr |
| 2015-08-13 |
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 no date marking of applicable foods like cooked chicken, rice and noodles. must date mark all open, ready to eat tcs foods. |
| 2015-08-13 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed no direct bare hand contact violations but observed no gloves in kitchen. it is recommended to use gloves whenever directly handling food. cdi- instruc |
| 2015-08-13 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed food employee wash hands in 3 comp sink. cdi-moved to hand sink to wash |
| 2015-03-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above raw broccoli. cdi by rearranging order. |
| 2015-03-09 |
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 tcs ready to eat foods prepared the day prior to inspection without date marking. (rice, noodles, egg rolls). cdi by date marking. |
| 2015-03-09 |
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 obserevd cooling food items in refrigeration covered with plastic wrap. cdi by ven |
| 2015-03-09 |
33 |
3-501.13 use approved thawing methods. observed frozen foods thawing on table top and sink drainboard. cdi placed in cooler. |
| 2015-03-09 |
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 water < 135f. |
| 2015-03-09 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water temperature of 116f. vr visit required. pic adjusted hot water heater settings. rehs will return within 10 days to verify compliance. |
| 2015-03-09 |
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 obserevd damged canned products not being stored seperately. cdi by designating an area for storage. |
| 2014-12-15 |
8 |
2-301.15 only wash hands in handwashing sink.-pf observed food debris in handwash sink. cdi by instructing pic to use handwash sink for handwashing only. |
| 2014-12-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed empl;oyee beverage stored on food prep surface next to raw chicken. cdi by placing on bottom rack of table. |
| 2014-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked rice sitting out < 135f. pic stated that rice was cooling. cdi by placing rice in walk-in cooler. |
| 2014-12-15 |
52 |
5-502.11 frequency-removal- grease trap must be cleaned at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects or rodents. observed heavy smell coming from floor drain or grease trap. s |
| 2014-12-15 |
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 excess grease build-up on hood system filters. |
| 2014-12-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed food items stored in shopping bags. store in food grade bags only. repeat |
| 2014-09-25 |
52 |
5-502.11 frequency-removal- grease trap must be cleaned at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects or rodents. observed heavy smell coming from floor drain or grease trap. s |
| 2014-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue buildup on handles of bulk dry food containers. clean. |
| 2014-09-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed food items stored in shopping bags. use food grade bags for food storage. cdi by removing from bags. |
| 2014-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken stored in walk-in freezer >45f. observed cooked chicken stored beside fryers > 45f. cdi by placing both food items in cooler. advised pic to limit time foods are hel |
| 2014-09-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above carrots in walk-in cooler. cdi rearranged order. |
| 2014-05-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation- store raw meats in order of final cooking temperature, and seperate raw animal foods from ready to eat food items. observed raw chicken stored over eggs and cooked rice. cdi by |
| 2014-05-15 |
52 |
5-502.11 frequency-removal- grease trap must be cleaned at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects or rodents. observed heavy smell coming from floor drain or grease trap. s |
| 2014-05-15 |
45 |
4-202.11 food-contact surfaces-cleanability- utensils must be constructed and used for their intended purpose. observed half oil jug being used as rice scoop. discard. |
| 2014-05-15 |
41 |
3-304.12 in-use utensils, between-use storage- when storing scoops inside dry foods, ensure scoop handle is not contacting food product. observed scoop handle in dry food product. cdi by removing scoop. |
| 2014-05-15 |
8 |
5-205.11 using a handwashing sink-operation and maintenance- use handwash sinks for handwashing only. do not store utensils in handwash sink. observed rice scoop stored in handwash sink. cdi by removing rice scoop. |
| 2014-01-09 |
33 |
3-501.13 thawing- thaw frozen foods submerged under running water, in refrigeration, or as part of the cooking process. observed raw chicken thawing on prep table. cdi by moving to refrigeration. |
| 2014-01-09 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing- store scoops in dry foods with handle up and out of food product. do not use bowls or cups for scooping. use scoop with handle. obsevred scoop handle |
| 2014-01-09 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- maintain all non-food contact surfaces clean to sight and touch. observed grease build-up on sides of deep fryers. clean. |
| 2014-01-09 |
54 |
4-204.11 ventilation hood systems, drip prevention- hood system must be maintained in clean condition to prevent contamination of food items. observed excess dust/dirt build-up on hood system filters. clean. |
| 2013-10-09 |
38 |
2-402.11 effectiveness-hair restraints- hair restraints must be worn be food employees during food handling. observed employee without hair restraint. cdi by adding hair restraint. |
| 2013-10-09 |
33 |
3-501.13 thawing- thawing must be done under running water, in microwave , or as part of cooking process. observed shrimp thawing in 3 comp sink in standing water. cdi by adding running water. |
| 2013-10-09 |
8 |
5-205.11 using a handwashing sink-operation and maintenance- handwash sink must be used for handwashing only. observed plastic container and food debris in handwash sink. cdi by removing from handwash sink. |
| 2013-06-27 |
37 |
3-305.11 food storage-preventing contamination from the premises- store all open packages of dry food in sealed containers to prevent contamination. observed open bags of rice and flour. |
| 2013-06-27 |
8 |
5-205.11 using a handwashing sink-operation and maintenance- a handwashing sink may not be used for purposes other than handwashing. observed utensils stored in handwash sink. cdi by removing utensils. cdi |
| 2013-06-27 |
38 |
2-402.11 effectiveness-hair restraints- observed food service employee without proper hair restraint. |
| 2013-06-27 |
2 |
2-103.11 (m) person in charge-duties- person in charge must exhibit knowledge of employee health policy. no employee health policy observed. cdi by instruction and gave pic handout in chinese. |
| 2013-06-27 |
45 |
4-501.11 good repair and proper adjustment-equipment- observed torn/damaged cooler gaskets. replace. |
| 2013-06-27 |
53 |
6-501.12 cleaning, frequency and restrictions- observed dust build-up on ceiling in food prep area. clean. |
| 2013-06-27 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in sanitizer buckets. |
| 2013-06-27 |
1 |
2-102.12 certified food protection manager- no certified person -in-charge present for inspection. |