| Violation Date |
Code |
Description |
| 2018-11-27 |
47 |
4-601.11 (c ) 4-602.13 keep 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 and kitchen equipment throughout). |
| 2018-11-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2018-11-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2018-11-27 |
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 metal spatulas stored in standing room temp water at grill station. |
| 2018-11-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed stock flavoring powder stored not sealed exposed to contamination in dry storage area. |
| 2018-11-27 |
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 large bins of white powders not labeled in dry storage area. |
| 2018-06-29 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed staff handwash in 3-comp sink. hand sinks to be used for hand washing. cdi-through instruction |
| 2018-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf repeat: observed spatulas stored in hand sink. the hand sink is to be accessible at all times, without having to move anything. cdi-spatulas sent to 3-comp sink |
| 2018-06-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed shell eggs stored above cooked broccoli. keep shell eggs below ready to eat foods. cdi-eggs relocated |
| 2018-06-29 |
26 |
7-102.11 repeat: label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 spray bottles of purple liquid in kitchen. label anything not in its original container. cdi through instruction |
| 2018-06-29 |
35 |
3-302.12 food storage containers identified with common name of food - c observed squirt bottle on line not labeled (oil?). label foods not readily identifiable that have been removed from their packaging. |
| 2018-06-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored in air drying spot with clean dishes. |
| 2018-06-29 |
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 in use spatulas stored in hand sink. |
| 2018-06-29 |
47 |
4-602.13 nonfood contact surfaces - c observed shelving in back of house greasy. deep clean more frequently. |
| 2018-06-29 |
54 |
6-202.12 heating, ventilation, air conditioning system vents - c observed very dusty air vents in bathrooms |
| 2018-06-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 5 gallon bucket of margarine and garlic stored on wic floor. |
| 2018-03-14 |
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 one employee wash hands for about 3 seconds and then turn faucets off with bare hands. cd |
| 2018-03-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf repeat observed pic state that employees are still using front hand sink to rinse spatulas. cdi: ehs explained again to pic that we must figure out another option for ut |
| 2018-03-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed chopper used for raw zucchini being stored as clean on back shelf with food debris left in blades. cdi: pic took chopper to three compartment sin |
| 2018-03-14 |
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 repeat observed cabbage cooling at a negative rate. cdi: cabbage was relocated to walk-in cooler and left uncovered to quickly cool. |
| 2018-03-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle with clear liquid and no label. pic stated bottle was bleach. cdi: bottle was properly labeled. |
| 2018-03-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed large container of teriyaki sauce made with beef bone without date sticker. cdi: container was labeled with day dot and pic stated they |
| 2018-03-14 |
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 container without a handle being stored in bulk supply of salt. ehs |
| 2018-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed plastic lids for dry storage items with cracking in need of repair or replacement. |
| 2018-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed on the can opener blade. cdi: pic took can opener to be properly washed. observed cleaning needed on the exterior of ginger c |
| 2018-03-14 |
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 observed cut cabbage cooling stacked under other containers in reach-in cooler. ehs |
| 2017-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed front unit holding foods above 45f including cut cabbage, egg rolls, crab, chicken, beef, noodles, and shrimp. cdi: pic stated foods had just been placed in unit after lunch. eh |
| 2017-12-19 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic children in kitchen area. persons unnecessary to the food establishment operation are not allowed in food preparation, food storage, or ware washing areas |
| 2017-12-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed pic state that prep surfaces are cleaned using soapy water and hot rinse water only. pic stated that facility does not currently use sanitizer on |
| 2017-12-19 |
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 blanched broccoli cooling at a rate of 0.07 deg/min. proper cooling rate for foods going from 70f to 45f is 0.12 deg/min. cd |
| 2017-12-19 |
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 broccoli cooling in large bus tubs, covered and stacked in walk-in cooler. |
| 2017-12-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed meat cleaver used to chop raw chicken being stored in the back hand sink upon arrival. observed two spatulas being stored in the front hand sink upon arrival. o |
| 2017-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed facility wet-stacking dishes. |
| 2017-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler drawers under grill holding foods above 45f. verification required to ensure unit is working properly. |
| 2017-12-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test kit onsite for bleach sanitizer. pic stated they would discontinue the use of bleach in facility. |
| 2017-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth being stored in bleach sanitizer that was more than 200 ppm chlorine. ehs explained that this was too high and to use test strips. facility has test strips for quat but |
| 2017-12-19 |
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 on can opener blade. |
| 2017-08-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat observed raw shell eggs being stored above box of zucchini and broccoli in walk-in. pic stated eggs were for employees. cdi: eggs were relocated above raw chicken. ehs informed pic t |
| 2017-08-23 |
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 one container of cabbage with missing day dot label in reach-in cooler. cdi: pic properly dated cabbage. |
| 2017-08-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of sugar being stored on the ground by reach-in cooler. cdi: pic relocated sugar to wooden pallet. |
| 2017-08-23 |
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 stirrer for boba tea being stored in a glass of water. cdi: pic was educ |
| 2017-08-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed two thermometers onsite, neither of which were thin-probe thermometers. verification required to ensure thin-probe thermom |
| 2017-08-23 |
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 on shelving throughout facility. observed debris and build-up on the exterior of food storage containers in the walk-in and dry stor |
| 2017-08-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drinks being stored above onions in walk-in cooler. ehs suggested creating a space on a bottom shelf for employee personal food |
| 2017-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers that had been wet-stacked on shelf above three compartment sink. |
| 2017-04-25 |
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 white powder labeled as white rice. pic stated that it was corn starch. observed white granular with no label. pic stated |
| 2017-04-25 |
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 blanched broccoli on line t |
| 2017-04-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken stored in 1/3 pan between flat tops at 116f. cdi: chicken reheated. new chicken was in process of being cooked upon arrival. the newly cooked chicken was stored on the |
| 2017-04-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over cabbage. cdi: raw chicken relocated.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee handl |
| 2017-04-25 |
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 wash hands and then turn off faucet with barehands, therefore recontaminating th |
| 2017-04-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf through discussion, employee was unable to identify any illnesses or symptoms which he should not come to work with. pic show |
| 2017-03-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no disclosure portion of statement on menu board or paper menu. verification required |
| 2017-03-01 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic stated that he does not read much english. paper copy of health policy was in spanish and english. pic provided with chi |
| 2017-03-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bubble tea supplies stored directly on floor in closet. observed sugar where fried rice had fallen into the container. cdi: suga |
| 2017-03-01 |
54 |
6-305.11 designation-dressing areas and lockers - c observed employee food stored on top of customer food in walk in. cdi: employee food discarded. |
| 2017-03-01 |
45 |
4-501.11 maintain equipment in good repair. observed shredded gaskets on cooler drawers. repeat violation |
| 2016-10-17 |
45 |
4-501.11 maintain equipment in good repair. observed drawers under grill with damaged gaskets (all four drawers) and gaskets in reach in cooler at rear of facility in need of replacement. |
| 2016-10-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-10-17 |
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 working containers of oils and spices at grill unlabled. -0 points- |
| 2016-10-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed visible food debris on pans stored as clean. cdi took to rewash. |
| 2016-08-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish rack. |
| 2016-08-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with food debris on food contact surfaces. cdi took to rewash. |
| 2016-08-01 |
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 employee report to work and begin working with food contact su |
| 2016-04-15 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on refrigerated drawers, bottom of freezer door, and in reach in unit in need of replacement. |
| 2016-04-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minimal wet nesting of clean pans in storage area. -0 points- |
| 2016-04-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed utensils stored in raw chicken and beef stored with handles touching |
| 2016-04-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label working containers of oils and spices at grill area. |
| 2016-04-15 |
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 hands not being washed after handling scoops which were stored |
| 2016-02-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed spatulas in handwash sink . repeat violation. corrected by instruction. 6-301.14 post a handwash sign at each handsink. observed handwash in grill area wi |
| 2016-02-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored with utensils near three compartment sink. cdi corrected by instruction. |
| 2016-02-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in 3 compartment sink not at proper strength while being used to sanitize utensils. cdi remixed sanitizer to proper strength and re-sanitized utens |
| 2016-02-04 |
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 at grill area are not labeled. -0 points- |
| 2016-02-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-10-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microwave, racks in walk in unit and vents soiled with debris. repeat. |
| 2015-10-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked above 3 compartment sink wet stacked. |
| 2015-10-15 |
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 handles stored in food throughout the facility. |
| 2015-10-15 |
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 spring mix where original batch was prepared saturday dated as prep date for wenesday. cdi date |
| 2015-10-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed prep sinks, prep tables, and mixer bowls soiled with debris. cdi items cleaned. |
| 2015-10-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee rinsing spatulas in handsink. cdi employee stopped action. |
| 2015-07-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken stored over onions, raw beef over crab ragoons, and raw chicken stored over cut cabbage. cdi items relocated. |
| 2015-07-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed 3 comp sink sanitizer at 100ppm and tablet container says it should be 200-400ppm. cdi more tablets added for proper sanitizing. |
| 2015-07-02 |
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 cooked mushrooms not dated, teriyaki sauce with wrong date. cdi mushroom discarded and teriyaki |
| 2015-07-02 |
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 employee walk in to work and put on gloves without handwashing |
| 2015-07-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed exterioir of ice machine and undersides of mixer soiled with grease like build up and walk in fanscovered with dust.. cdi items cleaned. |
| 2015-07-02 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed rice warmer that is on counter that says it is for household use only. repeat. |
| 2015-02-05 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a rice warmer labeled for household use only. |
| 2015-02-05 |
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 a non easily identifiable dry good in a ziplock that was not labeled. |
| 2015-02-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed shrimp that were cooling in a covered container in the walk-in. shrimp |
| 2015-02-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers that had been cleaned were still dirty. cdi - rewashed. |
| 2015-02-05 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed produce being washed at the 3 compartment sink that was set up for dish washing and contained chemicals and dirty dishes. cdi - moved to one |
| 2015-01-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed the walk-in refrigerator was holding tcs foods such as shrimp, cooked sauce, noodles, beef at 48-49f. all items that were tcs were moved to other refrigerator. the facility |
| 2015-01-28 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. the pic left in charge while the main pic was out was not familiar with many of the procedures and requirements and was not in control of the operation of the restaur |
| 2015-01-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on prep surfaces in the front uncovered. cdi - discarded. |
| 2015-01-28 |
6 |
2-301.15 only wash hands in handwashing sink.-pf . observed the first untrained pic wash his hands in the prep sink in the back. cdi - corrected. prep sink desiganted for wash, rinse, and sanitzation. hands washed in the correct sink. |
| 2015-01-28 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed several foods in the walk-in freezer that were uncovered. keep covered when not in the cooling process. cdi. |
| 2015-01-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed the cdi. mixer, bowls, plastic containers, etc that were stored as clean were soiled. cdi - rewashed.4-702.11 before use after cleaning - p - obser |
| 2015-01-28 |
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 teriyaki sauce at 109f that had been prepared approximately 3 hours before and was put in a tightly covered container in t |
| 2015-01-28 |
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 the facility has procedur |
| 2015-01-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout is in need of cleaning. |
| 2015-01-28 |
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 cooked carrots sitting on the counter at 109f cooling. also teriyaki sa |
| 2015-01-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels in several areas were not held in sanitizer. observed a sanitizer bucket for towels wa |
| 2015-01-28 |
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 70f water. observed scoops in equipment without ha |
| 2015-01-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked utensils throughout the clean utensil area. |
| 2015-01-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups on the front counter for customers were not protected. |
| 2015-01-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed sanitizer in the green bucket with a faded label for soap and soap in a red bucket with a faded label for sanitization. observed a spray bottle of chemica |
| 2014-11-17 |
31 |
3-501.15 cooling methods - pf. 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 carrots sitting on the counter ful |
| 2014-11-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled plastic containers, metal containers, and knives. c |
| 2014-11-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 squid salad not da |
| 2014-11-17 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed soapy water in container labeled sanitizer. cdi item dumped. |
| 2014-11-17 |
33 |
3-501.13 thawing - c. 3-501.13 use approved thawing methods. observed salmon on counter thawing. thaw items in refrigerated unit or fully submerged under running water. |
| 2014-11-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microwave and underside of mixer soiled with debr |
| 2014-11-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed handles st |
| 2014-11-17 |
46 |
. 4-501.18 warewashing equipment, clean solutions - c. 4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer in 3 comp sink with food debris. |
| 2014-11-17 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soy sauce stored on floor. |
| 2014-08-05 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to prevent accumulation of debris. observed reach in door soiled. |
| 2014-08-05 |
41 |
3-304.12 in-use utensils, between-use storage - c. in use utensils shall be stored where handle is up and above food. observed bowls and utensil handles stored in food containers. repeat. |
| 2014-08-05 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in a sanitixer bucket in between uses. observed wet cloth on prep table. |
| 2014-08-05 |
26 |
7-102.11 common name-working containers - pf. toxic chemicals shall be labeled with the common name of material. observed bottles of pine sol and bleach in kitchen unlabeled. cdi bottles labeled. |
| 2014-08-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to final cook temperature. observed chicken stored above teriyaki sauce in cooler, and chicken stored on top of broccoli container in reach in |
| 2014-08-05 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. handwashing sinks shall be free and easily accesble to employees at all times. observed utensil stored in front hand sink. repeat. |
| 2014-04-14 |
6 |
2-301.14 when to wash - p. handwashing shall occur before donning gloves for working with food. observed employee change gloves without handwashing. cdi hands wash gloves changed. |
| 2014-04-14 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. handwashing sink shall be used for handwashing and nothing else. observed soiled utensils and scissors stored in both handsinks. cdi items moved. |
| 2014-04-14 |
13 |
3-304.15 (a) gloves, use limitation - p. single use gloves shall be used for only one task such as working with rte or raw foods, and discarded when damaged, soiled, or interruption in operation. observed employee use gloves to cash register then start h |
| 2014-04-14 |
14 |
4-702.11 before use after cleaning - p. utensils and food contact surfaces shall be sanitized before use after cleaning. observed facility cleaning trays and not sanitizing. cdi sanitizer made and items rewashed. |
| 2014-04-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. foods that are prepared in the facility for 24 hours or more shall be dated. foods that are 41f or below have a 7 day shelf life, foods that ar |
| 2014-04-14 |
26 |
7-102.11 common name-working containers - pf. toxic chemicals shall be labeled with the common name of chemical. observed unlabeled bottle of windex. cdi bottle labeled. |
| 2014-04-14 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be protected form contamination by storing food atleast 6 inches above the floor. observed teriyaki sauce, seasoning, and soy sauce on floor in kitchen. |
| 2014-04-14 |
42 |
4-901.11 equipment and utensils, air-drying required - c. after cleaning and sanitizing equipment and utensils shall be air dried before being stacked. observed large plastic bins wet stacked. |
| 2014-04-14 |
45 |
4-101.11 characteristics-materials for construction and repair - p. materials used as a food contact surface shall be safe, durable, corrosion resistent, and nonabsorbant. observed plastic bags in freezer to store beef and chicken pieces. verification req |
| 2014-04-14 |
52 |
5-501.16 storage areas, rooms and receptacles, capacity and availability - c. if disposable towels are used at handwashing sink a trash bin shall be provided. observed fron handsink with no trach can. |
| 2014-04-14 |
41 |
3-304.12 in-use utensils, between-use storage - c. food dispensing equipment shall be stored with the handles abbove the top of the food and the container. observed food handles stored in food on cook line and bulk containers. |
| 2013-10-24 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed multiple employee beverages stored on food prep surfaces.cd |
| 2013-10-24 |
31 |
3-501.15 cooling methodsrules require tcs foods be cooled using proper methods.observed facility cooling in walk in cooler in closed bus tubs.cdi- cooling procedure changed from plastic to metal |
| 2013-10-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-10-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed beef and chicken cold held |
| 2013-10-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above.observed cooked broccoli and mushrooms held in |
| 2013-10-24 |
18 |
3-501.14 cooling3-501.14 ensure all time/temperature control for safety (tcs) foods are cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f.observed cooked beef at 71 f after 2.5 hours. pic voluntarily discarded |
| 2013-10-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding |
| 2013-10-24 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi - ehp given |