| Violation Date |
Code |
Description |
| 2019-01-14 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c clean dishes were being stored in soiled containers. ensure that all clean utensils are stored in cleaned containers. cdi- dishes were moved out of soi |
| 2019-01-14 |
39 |
3-304.14 wiping cloths, use limitation - c observed wiping cloth being stored in mini reach in unit directly under raw chicken storage. also observed soiled wiping cloth being stored on the food cook's waist. ensure that wiping cloths are not stored in wa |
| 2019-01-14 |
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 spring mix was cooling at a dense amount inside of metal bowl in slide door refrige |
| 2019-01-14 |
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 cooked dumplings, coconut milk, cooked chicken and cooked noodles were all observed lacking a date mark. this has been repeated on past ins |
| 2019-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p raw chicken located in the reach in 2 door unit, cut cabbage and raw shrimp located in the flip top cold hold unit etc. were all being cold held >41 degrees. cdi- foods were placed in fr |
| 2019-01-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken being stored over raw beef inside of freezer unit. cdi- foods were rearranged during the inspection. repeat- no escalation of points due to overall better compliance wi |
| 2019-01-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee wash gloved hands, remove gloves that were washed and insert new gloves prior to returning to food prep. ensure that hands are washed without gloves and new glove |
| 2018-10-02 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed water pitchers stored inside of front hand sink basin. pic stated that they do not fill water up from hand sinks. they use prep sinks instead. cdi- water pitcher was removed from si |
| 2018-10-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken being stored over noodles in reach in, observed raw chicken sticks being stored directly above raw eggs and raw beef in 1 door glass cooler. also observed several foods |
| 2018-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw chicken and raw beef was being cold held above 45 degrees. cdi- these foods were moved to the freezer unit where it chilled down below 45 degrees. 0 points. |
| 2018-10-02 |
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 cooked coconut soup and other sauces in the prep unit without date marking. cooked dumplings were being stored in freezer withou |
| 2018-10-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - p one chlorine sanitizer bucket out of several checked was registering below 50 ppm. cdi- sanitizer bottle was remade to proper concentration. 0 points. |
| 2018-10-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster doors and lids were opened. keep dumpster doors and lids closed. 0 points. |
| 2018-10-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. several squeeze bottles and dry ingredient containers lacked common name and was not easily distinguishable. -0 points |
| 2018-03-08 |
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 cooked coconut soup and other sauces in the prep unit without date marking. cdi - pic date marked these during the inspection. -3- |
| 2018-03-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wait staff filling water pitchers for customer drinks in the handsink at the beginning of the inspection. cdi - pic mandated water pitchers filled in the kitche |
| 2018-03-08 |
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 detailed rings without gloves and watch.2-402.11 use head coverings, beard guards and cloth |
| 2018-03-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the gaskets of cold holding equipment. -1- repeat |
| 2018-03-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to go boxes with aluminum foil sheets present with food contact surface facing upward. cdi - pic inverted these. -0- |
| 2017-11-08 |
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 gaskets of the reach in freezer. -1- repeat |
| 2017-11-08 |
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 cooked red curry and yellow curry sauce, cut napa cabbage and bean sprouts opened over 24 hours without date marking. cdi - pic dat |
| 2017-11-08 |
4 |
2-401.11 (a)eating, drinking, or using tobacco - c eat in designated areas, away from areas that may lead to cross-contamination. observed two employees eating fried wonton over prep surfaces. -0- |
| 2017-08-16 |
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 missing vent covers with filters in place and rusty shelving in dish pit. -0- |
| 2017-08-16 |
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 gaskets of cooling equipment throughout the kitchen. -.5- |
| 2017-08-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed basil stored in direct contact with plastic grocery bags. -1- repeat |
| 2017-08-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed overstacked broccoli and other foods in flip top stored above the cooling |
| 2017-06-07 |
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 unlabeled squeeze bottles of oil and spice containers on the shelf under the prep table near the fryers. -0- |
| 2017-06-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed fresh roll filling spoon and rice paddles left in service overnight. cdi - pic moved these to dish room for cleaning. -1- repeat |
| 2017-06-07 |
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 cooling cut cabbage and other tcs foods in flip tops overstacked beyond th |
| 2017-06-07 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed box of single-use gloves stored directly under the sink drain in the women's restroom. -0- |
| 2017-06-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open box of shelled cashews in dry storage. -0- |
| 2017-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving to the right of the clean drain board of the dish machine. -1- repeat4-402.11 (a)(3) fixed equipment, spacing or sealing-installation - c seal the gap between equipment and the wall if th |
| 2017-06-07 |
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 freezer gaskets. -0- |
| 2017-06-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the pre-rinse fill faucet. -0- |
| 2017-01-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed knife and grater at the cook line from the day before. clean at least every 4 hours for equipment used for tcs foods.4-602.11 clean the equipment |
| 2017-01-26 |
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 one pan date marked with three different dates. cdi - date marking sticker corrected and pic rem |
| 2017-01-26 |
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 portions of curry sauce and overstacked prep cooler items. reduce the |
| 2017-01-26 |
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 curry cooked and cooled the previous night in the prep unit at 52-56f. cdi - pic voluntarily discarded. -1.5- |
| 2017-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving to the right of the dish machine. either resurface or replace. -0- |
| 2017-01-26 |
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 on the lower wall under the dish machine |
| 2017-01-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep tables and cutting boards. keep in sanitizer between uses. -0- |
| 2016-11-04 |
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 near the dish machine and on the inside of the dish machine. clean these. -.5- repeat |
| 2016-11-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef and pork stored over raw seafood. cdi - storage order reversed and seafood placed on top. -1.5- |
| 2016-11-04 |
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 handling rice noodle that are rte with bare hands. cdi - noodles voluntarily discarded. -3- |
| 2016-11-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2016-07-15 |
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 freshly fried rice noodles that are ready-to-eat with bare hands. cdi - pic voluntar |
| 2016-07-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- repeat |
| 2016-07-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on the prep table at the beginning of the inspection. cdi - pic instructed removal of drink to reach in designated employee area. -0- |
| 2016-07-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce in small bowl at room temperature. cdi - pic placed in reach in to cool and instructed to keep at or below 45f. repeat -0- |
| 2016-07-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty buildup on the shelving throughout. clean. -0- |
| 2016-07-15 |
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 paring knife held on dry storage shelf between uses. cdi - pic placed i |
| 2016-07-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee plating food and passing it through service window without hair restraint. wear effective hair restr |
| 2016-05-26 |
52 |
5-501.116 cleaning receptacles - c observed excessive amount of grease in can wash. keep can wash clean and make sure plumbing still drains. |
| 2016-05-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed flat noodles at 104. cdi disposed of noodles. discussing tphc for flat rice noodles. gave pic copy to fill out and have ap |
| 2016-05-26 |
6 |
2-301.12 cleaning procedure - p observed several employees turn off water with hands after hand wash. turn off water with paper towel or other approved method. cdi - through verbal correction and demonstration. |
| 2016-05-26 |
1 |
2-102.12 certified food protection manager - c observed no certified food protection manager on site. |
| 2016-01-07 |
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 cooked chicken in the prep cooling at 54f. cdi - pic moved item to reach i |
| 2016-01-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed brown buildup around ice chute. cdi - pic instructed employee to clean. -0- |
| 2016-01-07 |
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 curry coconut cream soup at 48f from last night. cdi pic voluntarily discarded soup. -1.5- repeat |
| 2016-01-07 |
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 containers of cooked tofu, cooked vegetables and other ready-to-eat foods without date marking. cdi - pic instructed employees to d |
| 2016-01-07 |
33 |
3-501.13 use approved thawing methods. observed beef and chicken thawing at room temperature in baggies on the drain board of the 3-comp sink. cdi - pic placed into separate pans and put in reach in to cool. -0- |
| 2016-01-07 |
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 dust buildup on ceiling vent over reach in freez |
| 2016-01-07 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed rolls of toilet tissue stored under sink drain in women's restroom. move these to storage cabinet in corner. -0- |
| 2016-01-07 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic rice cooker used for preparing brown rice. facility recently purchased new commercial rice cookers. use one of th |
| 2016-01-07 |
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 gasket of the reach in cooler. clean. -0- |
| 2016-01-07 |
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 spices on rack beside stove without labels. label these with the common name of the foods. -0- |
| 2015-10-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in reach in units and vents in bathrooms soiled with debris. |
| 2015-10-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roach crawling on wall, on dish machine table, on wall in dining area and inside of container of rice. cdi rice discarded. suggest facility increase pest control frequency to |
| 2015-10-28 |
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 noodles being rehydrated on back prep sink in tall plastic container. cdi |
| 2015-10-28 |
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 milk, half and half not dated and noodles that were in facility for over 7 days. cdi items date |
| 2015-10-28 |
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 orange curry, coconut soup, and yellow curry that was cooled over night and not at 45f or below. cdi items discarded. |
| 2015-10-28 |
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 employee handle cut cabbage with bare hands, employee place shredded cabbage on plate without gloves, and |
| 2015-10-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee with chicken stored with food for the facility. cdi item relocated. keep personal food stored in employee fridge. |
| 2015-07-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed two reach in coolers with raw unwashed vegetables stored above ready-to-eat filling for spring rolls and egg rolls. cdi - shelf rearranged with raw unwashed produce stored under re |
| 2015-07-27 |
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 spinach open since 07/25/2015 without date marking. cdi - item was labeled to reflect the correct open date. -3- |
| 2015-07-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roach on wall at back door above handsink. use commercial strength insecticide approved for use in food service establishment. -1- |
| 2015-07-27 |
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 wall behind dish machine with heavy buildup pres |
| 2015-07-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one food employee with a gold bracelet on while plating and cooking food. cdi - pic instructed employee to remove jewelry while cook |
| 2015-01-12 |
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 tongs with handle down in spring roll mix. other utensils with handles |
| 2015-01-12 |
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: found spring roll mix, that had been in freezer lacking dates removed from freezer. observed cooked chicken and cooked dumplings in freezer |
| 2015-01-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found noodles holding on counter 100 f. noodles are p[ortioned and kept in refrigeration until portions are removed, placed to microwave to thaw, then held awaiting orders. change proc |
| 2015-01-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed handsink behind front counter being used as a dump sink. ice in bowl of sink. also observed employee dump water from service pitcher in handsink. cdi- sink cle |
| 2014-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found multiple items in flip top prep cooler above 45 f. cooked chicken had been placed in bottom of prep cooler to cool. hot chicken was bringing all foods and ambient temperature of p |
| 2014-10-02 |
1 |
. 2-103.11 (g),(l)person-in-charge-duties - pf: the person in charge shall ensure that : employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. |
| 2014-10-02 |
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: found no prepared foods in refrigerator date marked, spring rolls, cooked duck, cooked chicken, boiled eggs. refer to inspections from febr |
| 2014-10-02 |
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 : found cooked chicken in bottom of prep cooler 89 f. pic stated had been cooked at 11:00 am. unclear when food reached 135 f. moved |
| 2014-10-02 |
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. found cooked chicken in bottom of prep cooler at 89 f. chicken was bringing ambie |
| 2014-10-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. found bojangles chicken in refrigerator. found employee drinks in drink cooler at front counter. there is a refrigerator in kitchen for employee f |
| 2014-10-02 |
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: found roach spray in facility where directions for use explicitly say to not use in food handling establis |
| 2014-08-13 |
45 |
4-501.11 maintain equipment in good repair. observed 3-door refrigerator holding food at 50-53 f. interior thermometers showed 53 f. ehs thermometer showed 50 f ambient. cdi- service technician called for. |
| 2014-08-13 |
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 : found chopped garlic / water chestnut mixture dated in july. cdi- discarded.3-501.17 date mark/label al |
| 2014-08-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed many foods in 3-door refrigerator, prep cooler top, and raw protein flip top to be above 45 f. cdi- move items in prep coolers to larger refrigerated units. items in 3-door di |
| 2014-08-13 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed thermometer for taking food temperatures sticky to touch. cdi- taken to cleaning process. |
| 2014-08-13 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed mangos rotting in box of intact mangos. cdi- disposed of rotting food. |
| 2014-04-30 |
7 |
3-301.11 preventing contamination from hands - p,pf: ready0to-eat foods shall not be contacted by bare hands. observed salad ingredients being prepared with bare hand contact. cdi- rewash ingredients and discussion with pic. |
| 2014-04-30 |
16 |
3-401.11 raw animal foods-cooking - p,pf: poultry shall be cooked to an internal temperature of 165 f with no interruption in the cooking process. found chopped chicken lightly seared in reach-in cooler. cdi- direction to discontinue practice and cooked |
| 2014-04-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below when holding. found multiple items above 45 f in flip top of small prep cooler. cdi- moved items |
| 2014-04-30 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: hand washing sinks shall be used for no other purpose than for washing hands. found significant amount of ice in front handsink. do not use handsinks as dump sinks. cdi- cleared sink. |
| 2014-04-30 |
38 |
2-302.11 maintenance-fingernails - pf: employees that wear nail polish must wear gloves when working with food. observed employees working with broccoli at prep table with nail polish on nails and no gloves. cdi- discussion. |
| 2014-04-30 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: observed employee eggs, soup in refrigerator with retail food. facility has refrigerator solely for employee food. |
| 2014-04-30 |
31 |
3-501.15 cooling methods - pf: do not rely on small volume coolers to adequately cool foods. found chicken cooling in prep cooler 92 f. chicken was bringing temperatures of other foods up above 45 f. cdi- removed chicken and cooked thoroughly. |
| 2014-02-18 |
53 |
6-501.12 cleaning, frequency and restrictions - c: keep walls and floors clean. observed floors under equipment in need of cleaning. walls under equipment and around conduits on wall in need of cleaning. |
| 2014-02-18 |
47 |
4-602.13 nonfood contact surfaces - c: non food contact surfaces shall be clean. observed shelving in facility in need of cleaning. |
| 2014-02-18 |
45 |
4-205.10 food equipment, certification and classification - c: use equipment as specified by manufacturer. observed potentially hazardous, unpackaged foods held in refrigeration not approved for such use. |
| 2014-02-18 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: store utensils so accidental contamination cannot occur. stacks of plates in dining room have food contact surfaces exposed. implement system whe |
| 2014-02-18 |
34 |
4-302.12 food temperature measuring devices - pf: a thin-probe thermometer shall be obtained to measure temperatures of thin foods such as cut greens or cut chicken. observed no appropriate thermometer in facility. verification needed. |
| 2014-02-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: tcs foods shall be date marked with date of earliest preparation of any ingredient. this applies to cooked foods, raw cut tomatoes, sprouts. al |
| 2014-02-18 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p: the pic shall ensure that food employees are informed of their responsibilities of reporting certain aspects of their health, as required by la |
| 2013-10-04 |
7 |
3-301.11 preventing contamination from hands - p,pf: ready to eat food shall not be contacted with bare hands. observed employee plating food and adding greens with bare hands. cdi- discarded plate of food. |
| 2013-10-04 |
45 |
4-205.10 food equipment, certification and classification - c: use equipment as specified by manufacturer. observed potentially hazardous, unpackaged foods held in refrigeration not approved for such use. |
| 2013-10-04 |
33 |
3-501.13 thawing - c: thaw foods by approved methods. observed meat thawing on prep drainboard in water. thaw meats under running, cold, water; completely submerged. |
| 2013-10-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: hold potentially hazardous foods cold at 45 f or below. found large volume of eggs, tofu in refrigerator for some days 53 f. all poten |
| 2013-10-04 |
13 |
3-304.15 (a) gloves, use limitation - p: when used, single use gloves shall be used for one task only. observed employee come in from outside with gloves on and procedd to wash hands with gloves on. cdi- employye removed gloves and washed hands.3-302.11 p |
| 2013-10-04 |
6 |
2-301.12 cleaning procedure - p: wash hands with approved prodecures. observed employee rinse hands then leave sink to go back to work. cdi- return to sink and properly wash, dry hands. |