| Violation Date |
Code |
Description |
| 2019-01-08 |
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 cleaning needed to the floors of the facility. |
| 2019-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves, fan covers, and floors of the walk in cooler, the shelves in the flip top cooler, the shelves in the sliding glass |
| 2019-01-08 |
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 equipment stored ontop of a dirty shelf. the shelving needs cleaning. repeat. |
| 2019-01-08 |
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 container of water holding rice spoons. the water was holding at 7 |
| 2019-01-08 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed a damaged thin probed thermometer. a verification visit will be made within 10 days to ensure that a working thermometer |
| 2019-01-08 |
33 |
3-501.13 use approved thawing methods. observed pork thawing on the counter. cdi-the pork was moved to the walk in cooler. |
| 2019-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed lettuce, noodles, and chicken stored on the counter above 41f, also observed egg rolls and steak holding above 41f in the flip top cooler. cdi-all items were removed and place |
| 2019-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on two pieces of equipment stored on the clean equipment rack. cdi-the pans were brought back to the dish machine for proper cleaning and sa |
| 2019-01-08 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed no handwashing occurring between the two employees in the back |
| 2019-01-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored on counter tops when entering the kitchen. also observed employee lunch stored on same counter where food for the restaurant w |
| 2018-08-10 |
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 employee not use soap to wash their hands. cdi-stopped and instructed to use the soap t |
| 2018-08-10 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed molded food in the walk in cooler. the manager stated that the food was for personal use. cdi-the product was discarded. |
| 2018-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food buildup on the meat slicer, the large pot on the stove, the spatula, and several bowls. cdi-all items were brought to the 3-compartment sink fo |
| 2018-08-10 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medication stored in the sliding glass cooler with facility food product. cdi-the medication was removed to another location. |
| 2018-08-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed mouse droppings in the facility. management provided copies of their pest control paperwork to review. the pest control company is spraying for roaches, and not rodents. s |
| 2018-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves, fan covers and floors of the walk in cooler, the shelves in the flip top cooler, the shelves in the sliding glass |
| 2018-08-10 |
45 |
4-501.11 maintain equipment in good repair. observed a burned out light bulb in the ceiling. the owner stated that they are having it repaired today. have replaced.*the gasket and shelves have been replaced. no points taken. |
| 2018-08-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the 3-compartment sink plumbing. have repaired. |
| 2018-08-10 |
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 cleaning needed to the floors of the facility. |
| 2018-08-10 |
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 three large containers that store clean equipment in need of cleaning. have cleaned. |
| 2018-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the bean sprouts in the cooler cold holding above 45f. cdi-the sprouts were put into the walk in cooler. |
| 2018-04-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy onsite. a copy of the employee health policy was emailed with the inspection report. have |
| 2018-04-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a bowl being stored in the hand washing sink. cdi-the bowl was moved. do not store anything in the hand washing sink. |
| 2018-04-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork stored above cooked beef. cdi-the pork was moved to another location. |
| 2018-04-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a dirty meat slicer. cdi-the owner properly cleaned the slicer. |
| 2018-04-25 |
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 no date marking on the food in the walk in cooler. cdi-all of the cooked food was date labeled. |
| 2018-04-25 |
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 shelves in the walk in cooler, and on the cooking equipment. have cleaned. repeat. |
| 2018-04-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed eggs and ginger stored on the ground in the walk in cooler. cdi-the food was put onto the shelf. |
| 2018-04-25 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the door of the flip top cooler. have replaced. observed a rusted shelf in the walk in cooler. have replaced. do not paint. |
| 2018-04-25 |
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 a damaged wall underneath the 3-compartment sink. have repaired.6-501.12 flo |
| 2018-04-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several small fruit flies. increase pest control. |
| 2017-11-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pffacility is not aware of an employee health policy and does not have a written policy. repeat |
| 2017-11-15 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfobserved a wet sponge in handsinks. cdi- sponge removed. do not store anything in handsinks. |
| 2017-11-15 |
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 noodles sitting in reach in cooler at 100f. pic stated cooling began 3 hours ago, thus failing to properly cool to 7 |
| 2017-11-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved some knives and plates soiled with food debris. cdi- taken to dishwaher. |
| 2017-11-15 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed several soiled cloths holding on counters, etc. |
| 2017-11-15 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-11-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf cooked noodles at 100f (see # 18) were cooling in a tightly wrapped plate in a reach in |
| 2017-06-28 |
20 |
observed lettuce in flip top at 54 degrees. cdi - discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-06-28 |
1 |
observed no certified food protection manager on site at the time of the inspection.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-06-28 |
2 |
pic had knowldge of symptoms but no knowldge of illnesses or exculstion policy. it is the responsability of the pic to inform staff of the 5 reportable illnesses and 5 reportable symptoms and keep a record of how staff are trained. cdi - gave handout an |
| 2017-06-28 |
13 |
observed cilantro stored uncovered, racks above collecting residue in wialk in cooler. observed raw meat stored over oil in walk in cooler.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.3-302.11(a) separate |
| 2017-06-28 |
18 |
observed rice in walk in cooler ate 54 degrees, cooled from previous night. cdi - discarded.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**verification required |
| 2017-06-28 |
21 |
observed milk, , rice, opened bags of lettuce not labeled or dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf**verification required |
| 2017-06-28 |
6 |
observed employee not remove gloves and wash hands between handling raw meat and going to ready to eat items. cdi - instructed on when to wash hands and when to change gloves.2-301.14 wash hands after activities that contaminate them. -p |
| 2017-06-28 |
35 |
observed red and yellow bottels not labled with brown liquid inside. observed salt and sugar not labeled. observed brown liquid in clean containers not labeled ind 3 door glass front refrigerator.3-302.12 label all working containers of food (oils, spices |
| 2017-06-28 |
45 |
observed freeser chest not ul or nsf listed. observed domestic fryer present. observed split refrigerator gasket on 2 door reachin infront of fryer.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certifie |
| 2017-06-28 |
47 |
observed freezer chest gasket collecting residue. observed interior of 2 door flip top in front of stove collecting water.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-06-28 |
31 |
observed large amount of pasta cooling in walk in cooler in bulk container. cdi - move to shallow sheet pan.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 |
| 2017-06-28 |
53 |
observed residue on walls and ceiling tiles stained. oberved wall damaged near walk in cooler. observed absorbent ceiling tiles at cook line.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cl |
| 2017-06-28 |
54 |
observed light sheild over kitchen area not secure.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-11-10 |
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 fan grates and walls inside walk-in cooler. |
| 2016-11-10 |
37 |
3-306.12 condiments, protection - c observed pepper sauce on tables in containers open to consumers. condiments shall be protected from contamination by being kept in dispensers designed to provide protection |
| 2016-11-10 |
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 no datemarking system in place. verification required. |
| 2016-11-10 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed produce stored directly on the shelf in the walk-in cooler. cdi-produce placed on sheet pan. |
| 2016-11-10 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. (repeat)servsafe.com |
| 2016-06-30 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-06-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up on the ice shield in the ice machine. |
| 2016-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items in the prep unit above 45f (see temp. chart) cdi - pic voluntarily discarded the food.observed rice noodles, rice and garlic and oil out on the counter above 45f |
| 2016-06-30 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed drain flies in the drink area and in the restroom. get rid of pests; call pest management company to help. |
| 2016-06-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed boxes of eggs, ginger and broccoli on the floor in the walk in cooler. do not store food on the floor. |
| 2016-06-30 |
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 2 rice scoops stored in 83f water. water must be at least 135f. obser |
| 2016-06-30 |
43 |
general comment 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed a box of napkins stored on the floor. |
| 2016-06-30 |
45 |
repeat violation 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed 2 non nsf table top fryers in use. remove these items and replace with nsf approved ones.4-501.11 main |
| 2016-06-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food commingled with facility food throughout. observed 2 jackets hanging on a storage racked used for the facility. designat |
| 2015-11-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed 3 non nsf table top fryers and a non nsf rice warmer in use. do not use this equipment because it is not nsf or ansi ap |
| 2015-11-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed rice in the rice warmer at 81f. cdi - rice was reheated to 187f and 211f. |
| 2015-11-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken stored above cooked shrimp, squid and pork in the walk in cooler. observed raw chicken stored above cooked pork and broccoli in the prep unit. cdi - chicken was place |
| 2015-11-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a blender in the front handsink and a plate in the back handsink. do not store anything in the handsinks. |
| 2015-11-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an open employee drink stored in the second shelf in the prep unit above food used for the facility. observed personal food commingled with facility food thr |
| 2015-11-19 |
1 |
general comment 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic has an online food handler certificate. cdi - explained that a food manager certification is needed and that an online one is not acceptable. search fo |
| 2015-04-01 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p; provide sanitizer during operation hours; observed sanitizer available in spray bottles measuring to strong bleaching out test st |
| 2015-04-01 |
36 |
6-501.111 controlling pests - pf; keep facility free of pest; obsered numerous fruit flies in kitchen area near ice machine. |
| 2015-04-01 |
37 |
3-305.11 food storage-preventing contamination from the premises - c; properly store food to prevent contamination. observed large bags of rice stored on floor opened, exposed to contamination by premises. |
| 2015-04-01 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring underneath cooking equipment collecting debris in need of cleaning. |
| 2015-04-01 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep all equipment clean; observed sides of equipment collecting debris in need of cleaning. |
| 2015-04-01 |
45 |
4-501.12 cutting surfaces - c; keep cutting surfaces in good repair; observed cutting boards stained / gouged in need of resurfacing. |
| 2014-12-09 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring in need of cleaning throughout establishment. |
| 2014-12-09 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed cooking equipment collecting food debris in need of cleaning; observed shelving throughout collecting debris in need of cleaning. |
| 2014-12-09 |
45 |
4-501.12 cutting surfaces - c; keep cutting surfaces in good repair observed stained/ gouged cutting boards in kitchen area in need of resurfacing. |
| 2014-12-09 |
36 |
6-501.111 controlling pests - pf; keep facility free of pest; observed flies in kitchen area near ice machine. |
| 2014-12-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; obsered containers and utensils stored clean with food debris stuck to surfaces. cdi containers pulled and |
| 2014-07-25 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep floors, clean; observed flooring underneath all cooking equipment in need of cleaning. |
| 2014-07-25 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed sides of cooking equipment collecting food debris on surfaces in need of cleaning in kitchen area. |
| 2014-07-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces. cdi containers pulled and placed |
| 2014-07-25 |
1 |
2-102.12 certified food protection manager; ensure that pic is a certified food protection manager; observed pic on site not a cfpm. |
| 2014-04-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly cold holding phf products; observed cold holding unit not functioning properly holding at 53 degrees f; observed cooked proteins, |
| 2014-04-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking; properly date mark phf rte food products; observed numerous cooked noodles and proteins stored in walk-in cooler not date marked; cdi all rte phf pr |
| 2014-04-03 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep floors, walls and ceiling clean; observed flooring underneath cooking equipment in need of cleaning. |
| 2014-04-03 |
45 |
4-501.12 cutting surfaces; keep cutting surfaces in good repair; observed stained / gouged cutting boards in use in kitchen area in need of resurfacing. |
| 2013-11-26 |
53 |
keep floors, walls and ceilings clean; observed flooring underneath all equipment collecting debris in need of cleaning. |
| 2013-11-26 |
47 |
keep non-food contact surfaces clean; observed surfaces of all equipment in kitchen area collecting debris in need of cleaning. |
| 2013-11-26 |
45 |
keep equipment in good repair; observed stained / gouged cutting boards in use in kitchen area in need of replacing / resurfacing. |
| 2013-11-26 |
41 |
properly store in use utensils; observed knives stored between prep table and cold holding unit on surfaces that can not be cleaned. |
| 2013-11-26 |
14 |
provide sanitizer during operation; observed sanitizer in spray bottle measuring 0ppm chlorine; sanitizer corrected during inspection. |
| 2013-09-05 |
45 |
keep non-food contact surfaces in good repair; observed split gaskets on cold holding unit doors in need of repair; observed stained/gouged cutting boards in need of repair in kitchen area. |
| 2013-09-05 |
53 |
keep floors, walls and ceiling clean and in good repair; observed floors inside walk-in coolers in need of cleaning; observed raw wood at front bar in need of sealing. |
| 2013-09-05 |
14 |
keep food contact surfaces cleaned and sanitized; observed numerous metal containers stored clean with food debris on surfaces. containers pulled and placed into dirty dish pit. |