| Violation Date |
Code |
Description |
| 2018-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep counters. keep these in sanitizing solution once wet. |
| 2018-11-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxes of food on floor in freezer. move these to shelves or use racks to elevate above floor. |
| 2018-11-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p container of raw beef stored above containers of cooked chicken in glass reach in cooler. cdi - raw beef relocated to bottom shelf. |
| 2018-08-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelves in walk in cooler and shelves in dry goods area. |
| 2018-08-27 |
45 |
4-501.11 maintain equipment in good repair. replace rusty shelves in dry goods area. |
| 2018-08-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p steamed broccoli holding above 45f on top of pans in flip top and cut cabbage held off temperature control. cdi - both relocated to walk in cooler for rapid cool down. |
| 2018-08-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf coffee cup stored in hand sink. cdi - cup removed from hand sink. |
| 2018-04-11 |
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 employee recontaminated hands after washing by using bare hands to turn off water. cdi - instructed |
| 2018-04-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p small container of raw pork stored above ready to eat veggies in walk in cooler. cdi - raw pork relocated to to low shelf with other raw meats. |
| 2018-04-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p cooked chicken wings appear pink in spots as if not fulley cooked; chef indicated that these are only cooked the first time and |
| 2018-04-11 |
33 |
3-501.13 use approved thawing methods. frozen shrimp thawing in standing water. cdi - water faucet turned on to flow over product and drain. |
| 2018-04-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. chef cooking chicken with no hair restraint upon entry to facility. cdi - chef donned hat. |
| 2018-04-11 |
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. scoop stored with handle contacting dry rice in rice bin. cdi - scoop removed an |
| 2018-04-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean debris and build up from shelves in walk in cooler. |
| 2018-02-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2018-02-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over rte chicken wings and egg rolls in the front counter reach in cooler. cdi - pic moved raw beef to low shelf. -1.5- |
| 2018-02-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on all the squeeze bottles on the rolling cart for sauces. -0- |
| 2018-02-07 |
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 two unlabeled squeeze bottles of sauce at the cook line on rolling cart. points were not escalated today as this was a gre |
| 2018-02-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed drinks stored in the restroom on shelf less than 6 inches off the floor. pic stated these drinks are for personal use. pic advise |
| 2018-02-07 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed food employee cutting onions with bare hands and putting them in 5 gallon bucket without washing them. pic states these are washed immediately before dicing them for cooking. -0- |
| 2018-02-07 |
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 pot without handle down in the rice bin in the dry storage and bowl with |
| 2018-02-07 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelves and backsplash at the 3-comp sink. -0- |
| 2018-02-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed toilet out of service for customers. cdi - pic removed sign and placed restroom back in service for customers. -0- |
| 2017-10-27 |
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 buildup in the grout in the bathroom floor tiles |
| 2017-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on all equipment with buildup. -1- repeat |
| 2017-10-27 |
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 pot without handle down in the rice bin in the dry storage and bowl with |
| 2017-10-27 |
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 labels on the spices on the rolling rack at the wok stove. -0- |
| 2017-10-27 |
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 drink cooler being used to cool fried chicken, egg rolls on speed rack coo |
| 2017-10-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed glass stored in the basin of the counter handsink. -1- |
| 2017-08-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-302.11(a) separate the different types of raw animal foods. -pfobserved raw beef over raw shrimp and raw shrimp over rte pork. cdi - storage order reversed. -3- repeat |
| 2017-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage stored on the counter at 79f and cooked pork in the reach in placed in and out of the reach in and stored on prep table out of temperature control at 64f. cdi - prod |
| 2017-08-17 |
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 residential bug spray and tracking powder in the kitchen. cdi - bug spray and tracking powder rem |
| 2017-08-17 |
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 at room temperature on the speed rack at 89f from o |
| 2017-08-17 |
33 |
3-501.13 use approved thawing methods. observed frozen chicken thaswing at room temperature. -0- |
| 2017-08-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing jade bracelet since childhood. bracelet cannot be removed. repeat -0- |
| 2017-08-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thermometer in facility with dead battery. vr no later than 08/25/2017. -.5- |
| 2017-08-17 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed several food containers without handles in use for portioning food at th |
| 2017-08-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal bowls over the 3-comp sink. -0- |
| 2017-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease buildup on cooking equipment handles, door handles and buildup on the face of the microwave. repeat -1- |
| 2017-08-17 |
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 bathroom. -.5- repeat |
| 2017-08-17 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting under the hood system. -0- |
| 2017-04-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bottles and wiping cloths stored in the basin of the rear handsink. cdi - pic cleaned out handsink and reminded to maintain access. -1- repeat |
| 2017-04-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over rte chicken and noodles on shelf in the walk in cooler. cdi - storage order reversed. -3- repeat3-302.11(a)(4) protect food in storage using covered containers |
| 2017-04-30 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed door propped open leading into the dining room at the beginning of the inspection. cdi - pic closed door. -0- |
| 2017-04-30 |
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 markings on cut cabage and cooked chicken in the walk in cooler. cdi - pic date marked these today. -0- |
| 2017-04-30 |
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 shelving, caulking at the handsinks, faucets, walk in cooler gasket and on the handles of the duck roasting oven. clean. -1- repeat |
| 2017-04-30 |
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. pic states the ceiling tiles are on back order from the normal supplier. -0- repeat |
| 2017-04-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee plating food while wearing jade bracelet.2-402.11 use head coverings, beard guards and clothing to restrain body hair |
| 2017-03-10 |
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 rolls cooling at room temperature at 89f upon entry. cdi - pic |
| 2017-03-10 |
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 pic handling cooked egg rolls with bare hands while spreading them on sheet pan for cooling in walk in. cd |
| 2017-03-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rice cooker and stacked milk crates blocking the handsink. cdi - pic moved the stacked milk crates. -0- |
| 2017-03-10 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed cooked egg rolls stored directly on soiled reach in shelf. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed portion b |
| 2017-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken wings going straight from the walk in cooler to the front counter reach in at 63-67f. cdi - pic placed in walk in to cool and split portion in container in half. |
| 2017-03-10 |
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 non-commercial pest spray stored under the prep table at the front counter. pic stated this spray |
| 2017-03-10 |
33 |
3-501.13 use approved thawing methods. observed beef thawing at room temperature on a drying shelf. move to the walk in to thaw or thaw under running water below 70f. -1- |
| 2017-03-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food in buckets in the walk in on drink riser at 4.5 inches off the ground and rice and other foods stored on the floor near the |
| 2017-03-10 |
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 cleaned linen stored on the floor under the dry storage shelving at the rear of the facility. keep at least 6 inches off |
| 2017-03-10 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelves inside the prep cooler and in the reach in at the front of the store. resurface or replace these shelves. -1- repeat |
| 2017-03-10 |
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 throughout the facility and on the hood system. clean these areas. -.5- |
| 2017-03-10 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash on the ground all the way around the dumpster in the outside corral. clean. -0- |
| 2017-03-10 |
53 |
6-101.11 surface characteristics-indoor areas - c observed absorbent ceiling tiles in the restroom. replace these with nonabsorbent ceiling tiles. -0- repeat |
| 2016-11-22 |
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. replace these with nonabsorbent ceiling tiles. -0- |
| 2016-11-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on both dumpsters. keep doors closed. repeat -.5- |
| 2016-11-22 |
45 |
4-501.11 maintain equipment in good repair. observed peeling, rusty shelving in front counter reach in. repair or replace shelving. -0- |
| 2016-11-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on cutting board. keep inside sanitize when not in use. -.5- repeat |
| 2016-11-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled reuseable containers of spices on rolling cart and plastic tubs in walk in without label stating the contents. l |
| 2016-11-22 |
33 |
3-501.13 use approved thawing methods. observed raw beef thawing in standing water at 92f. cdi - temperature taken and no meat was in excess of 39f. meat moved to prep table for cutting.-.5- |
| 2016-11-22 |
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 cooked wonton and brown rice in the walk in cooler from over 24 hours. cdi - pic labeled these with the date mark sticker. -3- repe |
| 2016-11-22 |
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 food employee touching rte rice while filling to-go container. cdi - instructed food employee to place con |
| 2016-07-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed chair stored in front of hand wash sink. pic stated they sit in the chair to stir the rice and then move chair once finished. cdi-the chair was removed to ano |
| 2016-07-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed egg rolls, and ribs not properly date marked in the sliding reach in cooler at cash register. the pic stated that the products wer |
| 2016-07-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored on the counter. cdi-the cloths were moved to sanitizer buckets. |
| 2016-07-26 |
36 |
\6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in facility. keep door closed to prevent pests. |
| 2016-07-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup in between gaskets to reach in prep cooler, and residue buildup on hood vents (repeat). needs cleaning. |
| 2016-07-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both doors to outside dumpster open. cdi-the doors were closed. |
| 2016-05-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in restroom. replace these with cleanable tiles. -0- |
| 2016-05-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed hood with grease buildup. clean. -.5- |
| 2016-05-11 |
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 bowl for dispensing sweet and sour chicken. cdi - bowl r |
| 2016-05-11 |
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 spices on rolling rack without labels out of the original packaging. label these with the common name of the item. -0- |
| 2016-05-11 |
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 chicken and lo mien noodles cooling in deep bins and in reach in an |
| 2016-05-11 |
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 time used for sweet and sou |
| 2016-05-11 |
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 food cool from 62 to 60f in 20 minutes. cdi - food portion split into two containers and temp was after portions split. -3- |
| 2016-05-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed both handsinks blocked at beginning of inspection. front handsink had items in the basin. cdi - access restored to both sinks and employees reminded to maintain |
| 2016-05-11 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed small child in kitchen in food prep area at beginning of inspection. cdi - small child removed from kitchen. -2- |
| 2016-03-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs over cooked pork and chicken in lower prep unit. observed raw proteins over ready to eat pork in walk in . cdi reordered storage. |
| 2016-03-17 |
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 wings and breaded chicken in bus tubs in walk in cooling first observation was 61 degrees observed second time at |
| 2016-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings and breaded chicken from reach in on counter at 65 degrees bottom layer at 45t degrees. cdi placed in walk in to cool and discussed possibility of placing these |
| 2016-03-17 |
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 chicken, pork, lo mein, breaded chicken , wings and egg rolls with no date labels. cdi labeled all products. |
| 2016-03-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed small oven over prep line in need of cleaning. clean gaskets for prep unit. |
| 2016-03-17 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service trays stored on cook line with food surface up . cdi turned trays over to properly store. |
| 2016-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in lower prep unit in need of repair. |
| 2016-03-17 |
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 breaded chicken and wings cooling in large volume bus tubs move to sheet |
| 2015-12-21 |
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 spices and oils on cook station unlabeled . |
| 2015-12-21 |
9 |
3-201.11 use food from approved sources only.-p observed container of black fungus that was for employees only on shelf near cook station . instructed to put items for personal use in container labeled employees only . -0 points- |
| 2015-12-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed tray of raw chicken sitting on top of bucket of shrimp with no lid. cdi reordered to place chicken over other containers of raw chicken. |
| 2015-12-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service trays at cook line stored with food contact surface up . cdi inverted. |
| 2015-12-21 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed dumpster damaged at bottom preventing dumpster from preventing entry of pests. dumpster lids also need to be replaced. spoke with property manager who called dumpster |
| 2015-12-21 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed prep sink at rear of kitchen leaking at fixture and end of faucet. |
| 2015-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of food debris on surfaces of equipment . hot well that is not being used has accumulation of food debris and should be cleaned out. |
| 2015-08-31 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - floors shall be maintained in good repair. observed broken tiles at front near cash register. gave instruction to repair. |
| 2015-08-31 |
40 |
3-302.15 washing fruits and vegetables - c vegatables must washed before cutting. observed employees cutting celery before it was washed. redirected and gave instruction. |
| 2015-08-31 |
35 |
3-302.12 food storage containers identified with common name of food - c assure all dry products that are unidentifiable are labeled with the common name of food. |
| 2015-08-31 |
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 wings and chicken pieces in deep containers in walkin before th |
| 2015-08-31 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed egg rolls and chicken pieces in walkin without dates. food was made the previous day. gave instruction to properly date mark and |
| 2015-08-31 |
7 |
i3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employees cutting vegatables with bare hands. redirected to wash and were disposable gloves. |
| 2015-04-23 |
37 |
3-307.11 miscellaneous sources of contamination - c observed many food items in multiple refrigeration units without covering. raw chicken in freezer without wrap. vegatables, cooked chicken pieces, fried chicken wings, egg rolls, etc.3-307.11 miscella |
| 2015-04-23 |
6 |
2-301.15 where to wash - pf observed employee proceed to wash hands in prep sink. redirected and gave instruction. |
| 2015-04-23 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf handsink near rice cooker is partially blocked and risk for cross-contamination exists. rice cooker and roaster unit have gas connection fixed. possibility of injury from burns exists. the |
| 2015-04-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed uncovered, cooked chicken wings directly below buckets of raw chicken. items were relocated. |
| 2015-04-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed multiple items in front glass reachin at greater than 45 f. items were reported to be placed in unit from walkin less than |
| 2015-04-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed large # of egg rolls reported to have been made earlier in week without any date marking. large amount of pasta noodles & chicken pi |
| 2015-04-23 |
38 |
2-303.11 prohibition-jewelry - c observed employee with bracelet. gave instruction to remove. |
| 2015-04-23 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed plastic shelving mats in walkin in need of thorough cleaning. observed dry storage containers in need of thorough cleaning. gave instruction. |
| 2015-04-23 |
51 |
5-203.12 toilets and urinals - c observed one toilet closed to public and mens being used for both sexes. closed toilet is being used for storage. gave instruction to allow both toilets for public use. |
| 2015-04-23 |
52 |
5-501.15 outside receptacles - c observed garbage dumpster with broken lids. |
| 2015-04-23 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c observed grease in containers and other debris outside back door. gave instruction to thoroughly cleaned. |
| 2015-04-23 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in walkin refrigerator & freezer. |
| 2015-04-23 |
45 |
4-202.11 food-contact surfaces-cleanability - pf observed metal garbage can used for storage of bagged corn starch. use only containers approved for food. observed broken, cracked, and chipped plastic containers. replace as needed. |
| 2014-09-08 |
38 |
2-303.11 prohibition-jewelry observed staff member to have a green jade braclet which she states she is not able to remove. it can be pushed up her arm away from the wrist and hand. c. elmore directed the staff member to keep the braclet pushed up her |
| 2014-09-08 |
54 |
6-305.11 designation-dressing areas and lockers - c observed personal cups, bottles, and phone improperly stored around and above food prep surfaces. |
| 2014-09-08 |
47 |
4-602.13 nonfood contact surfaces - c observed prep cooler gaskets in need of cleaning. |
| 2014-09-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed damaged fryer baskets with the wires coming unattached. replace such fryer baskets. |
| 2014-09-08 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed scoop to be set into handsink basin. do not set items into handsinks. -cdi scoop was moved. |
| 2014-06-12 |
37 |
3-307.11 miscellaneous sources of contamination - c observed open container of dry goods foods, such as rice in an open bag. open dry goods foods shall be stored in a container with a lid or in a bag with a resealable closure. |
| 2014-06-12 |
38 |
2-303.11 prohibition-jewelry observed staff member to have a green jade braclet which she states she is not able to remove. it can be pushed up her arm away from the wrist and hand. c. elmore directed the staff member to keep the braclet pushed up her |
| 2014-06-12 |
26 |
7-201.11 separation-storage - p observed leak check fluid for the refrigeration system to be set on a table top next to food. this is not a safe place to have such a chemical. -cdi item was moved. |
| 2014-06-12 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed personal drink bottle stored on prep table next to food. do not store personal items next to food items. |
| 2014-06-12 |
39 |
3-304.14 wiping cloths, use limitation - c observed in-use wiping cloths set on table and also in container of 0ppm concentration sanitizer. keep in-use wiping cloths in containers of proper sanitizer. the containers shall be labeled and kept up off of |
| 2014-03-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw meat stored over cooked items and also over fully cooked items. -cdi items were moved. |
| 2014-03-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed soiled kinves stored as clean. -cdi items were removed for cleaning. |
| 2014-03-13 |
37 |
3-307.11 miscellaneous sources of contamination - c3-305.11 food storage-preventing contamination from the premises - c observed food items set on the floor of the walk-in cooler. observed food items stored uncovered in the walk-in freezer. store all f |
| 2014-03-13 |
38 |
2-303.11 prohibition-jewelry observed staff member to have a green jade braclet which she states she is not able to remove. it can be pushed up her arm away from the wrist and hand. c. elmore directed the staff member to keep the braclet pushed up her |
| 2014-03-13 |
39 |
3-304.14 wiping cloths, use limitation - c observed wiping cloths left out on the counter. keep in-use wiping cloths in the sanitizer bucket and make sure the sanitizer bucket is up off of the floor. |
| 2013-11-21 |
49 |
ensure that the drainline from the top of the walk-in freezer is directed into the floor drain. |
| 2013-11-21 |
39 |
3-304.14 wiping cloths, use limitation observed wiping cloths left out on the counters. observed no sanitizer in bucket. |
| 2013-11-21 |
38 |
2-303.11 prohibition-jewelry observed staff member to have a green jade braclet which she states she is not able to remove. it can be pushed up her arm away from the wrist and hand. c. elmore directed the staff member to keep the braclet pushed up her |
| 2013-11-21 |
37 |
3-307.11 miscellaneous sources of contamination observed staff member using food packages as liners for food rather than using plastic wrap or wax paper. do not use opened food wrappers as food contact surfaces as the outside of the wrappers may not be |
| 2013-11-21 |
31 |
3-501.15 cooling methods observed chicken set out at room temperature and below 135f. the chicken was cooling, but should already have been placed into a cooler. the chicken was placed into the walk-in cooler. -cdi |
| 2013-11-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking observed egg rolls made from previous day to not be date marked. -cdi c. elmore directed that the items be date marked. |
| 2013-11-21 |
4 |
2-401.11 eating, drinking, or using tobacco observed personal drink stored on food table near soups. -cdi drink was moved. do not store drinks improperly. keep them away from food and food prep areas. -cdi drink was moved. |
| 2013-07-02 |
38 |
except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. observed staff member handling food while wearing a bracelet. |
| 2013-07-02 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and (2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-07-02 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. observed dry goods foods to be stored in bags tied shut. open dry goods foods, such as pasta and nuts, shall be stored in contai |
| 2013-07-02 |
54 |
a) at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; (b) at least 215 lux (20 foot candles): (1) at a s |
| 2013-07-02 |
45 |
observed shelving in the walk-in cooler starting to rust. this was noted on the transitional permit. |
| 2013-07-02 |
35 |
.except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oil |