| Violation Date |
Code |
Description |
| 2018-10-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings stored improperly on items for customer. |
| 2018-10-17 |
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. 6-501.11 floors, walls, and ceilings including the attach |
| 2018-10-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed shrimp thawing in bucket on the floor. |
| 2018-10-17 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed noodles stored in direct contact with to go bag. cdi-discarded. |
| 2018-10-17 |
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 handling already cooked noodles which may not be reheated to 165f. cdi-discarded. |
| 2018-06-05 |
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 cooling since 11:30 present in the walk in cooler, cooling was being done in a colander. items were observed to be |
| 2018-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic and oil mixture kept in an icebath in the prep area at 48f. ice had melted and slurry was not able to properly cold hold the tcs food item at 45f or less. ehs allowed e |
| 2018-06-05 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer spray bottle in the rear area testing at a concentration that was unreadable as it was rendering the strips bleached out. solution was diluted by pic to prop |
| 2018-06-05 |
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 chicken cooling in a tightly packed colander such that the center of the p |
| 2018-06-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths left on prep and storage surfaces throughout facility. provide a bucket or other such container to store wet wiping cloths in sanitizer solution to prevent pathog |
| 2018-06-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pots and pans in the dish area. |
| 2018-06-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed employee pocketbook, phone and other items stored on top of single service napkins and utensils in the front cash register area |
| 2018-06-05 |
45 |
4-501.11 maintain equipment in good repair. observed rust and damage to metal table legs/surfaces in the rear area, observed rust/damage to storage racks throughout facility, observed bus tubs and some other equipment |
| 2018-06-05 |
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. 6-501.11 floors, walls, and ceilings including the attach |
| 2018-01-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on prep tables and inside prep cooler next to or above foods. cdi- drinks removed. |
| 2018-01-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observeda couple pans with food residue on the outsides. cdi- dirty dishes placed in 3 comp sink for re-washing.4-501.114 maintain sanitizer at correct concent |
| 2018-01-26 |
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 foods made yesterday (egg rolls, and rangoons) that are kept more than 24 hrs that are not being date marked, observed no date mark |
| 2018-01-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees handling and cooking food without hats or hair restraints. cdi- employees put on hats. |
| 2018-01-26 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed lare rice gas cooking pot badly gouged and pitted, in poor condition, no longer c |
| 2018-01-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of raw chicken stored on floor in kitchen. cdi- chicken stored on crate above floor.3-307.11 protect food from contamination |
| 2018-01-26 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. restroom fixtures need better cleaning. |
| 2018-01-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed walls in restrooms in poor condition have major damage, walls have peeling pain |
| 2018-01-26 |
54 |
4-202.18 ventilation hood systems, filters - c hood vents need some cleaning of major grease build up. (repeat) |
| 2018-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks next to 3 comp sink with dust build up and some racks in walk in cooler with some build up needing cleaning. |
| 2017-11-30 |
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 sugar on wok rolling rack not labeled. |
| 2017-11-30 |
14 |
4-702.11 before use after cleaning - p food contact surfaces must be properly sanitized after cleaning. observed large pot washed at 3 comp sink, not sanitized before storing. cdi- pic corrected dish worker, pot properly sanitized.4-602.11 clean the equip |
| 2017-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. walls and fan cover in walk in cooler need cleaning of build up. gaskets on reach in cooler on cook line and stand up freezer need cleaning of build up. - 3 |
| 2017-11-30 |
49 |
5-205.15 maintain a plumbing system in good repair. 3 comp sink faucet is leaking from handles, needs repair. |
| 2017-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. containers and pans tight stacked while wet. |
| 2017-11-30 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed walls in restrooms in poor condition, walls have peeling pain and are have mois |
| 2017-11-30 |
54 |
4-202.18 ventilation hood systems, filters - c hood vents need some cleaning of grease build up. |
| 2017-11-30 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. restroom fixtures need better cleaning. |
| 2017-07-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table next to food. cdi- drink removed. |
| 2017-07-26 |
54 |
4-202.18 ventilation hood systems, filters - c hood vents need some cleaning of grease build up |
| 2017-07-26 |
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 walls in restrooms in poor condition, walls have peeling pain and are have moi |
| 2017-07-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. pans tight stacked while wet. |
| 2017-07-26 |
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 two large bowls of sweet and sour chicken cooling without cooling methods |
| 2017-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp and a large pan of lo mein noodles in make table at 58-60 degrees. they had just been cooked 1 hr earlier and placed on make table, make table should not be used to cool |
| 2017-07-26 |
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 a large bowl of sweet and sour chicken pieces cooling at room temp approx. 2 hrs 30 min without cooling methods at 78 degree |
| 2017-04-13 |
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 worker handling raw cut cabbage with bare hands. cdi- cabbage cooked above 165 and worker used plastic wra |
| 2017-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken strips in make table at 58 degrees. appears chicken had been cooked 3 hrs earlier and was cooling in make table. make table is for cold holding, not for cooling foods. c |
| 2017-04-13 |
37 |
3-307.11 protect food from contamination sources. observed raw chicken in prep at prep sink drain board and rice soaking on adjacent drain board. complete prep of one type of raw meat or prep in order by final cook temperature then wash and sanitize prep |
| 2017-04-13 |
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 5 gallon bucket of broth soup with onions cooling at 155 degrees in kitche |
| 2017-04-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. pans tight stacked while wet. |
| 2017-04-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed insides of stand up freezers needing cleaning of older food build up. |
| 2017-04-13 |
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 walls in restrooms in poor condition, walls have peeling pain and are have moi |
| 2017-03-14 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed large amounts of shredded cabbage for egg rolls stored in raw chicken boxes. cdi- cabbage disposed of, pic will use food grade containers for f |
| 2017-03-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of pans stored as clean with sticky residue and food residue on them. cdi- pic separated all dirty dishes for re-wash. |
| 2017-03-14 |
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 observed large amount of lo mein noodles cooling in tight wrapped bag in walk in cooler observed at 85 degrees 2.5 hrs since cooling |
| 2017-03-14 |
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 large tight wrapped bag of cooling lo mein, too deep and not properly vent |
| 2017-03-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees not wearing hats or hair restraints. |
| 2017-03-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. bucket of sanitizer observed at 0 ppm. cdi- sanitizer made to proper strength. |
| 2017-03-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several tubs of various dry goods stored on floor in kitchen. cdi- food stored off the floor. |
| 2017-03-14 |
45 |
4-502.11(a) maintain utensils in good repair. observed a number of in use food contianers that were badly damaged and cracked. need to be removed. observed a couple of the walk in cooler metal racks badly peeling and showing rust, need replacing. |
| 2017-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. outsides of equipment, food tubs, and racks in walk ins and fridges need cleaning of build up. sides of fryers, propane conduits and racks next to fryers nee |
| 2017-03-14 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. sinks and commodes in restrooms need better cleaning. |
| 2017-03-14 |
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 walls in restrooms in poor condition, walls have peeling pain and are have moi |
| 2017-03-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observedemployee personal food items stored co-mingled with restaurant foods. need to be stored in a designated area.4-202.18 ventilation hood sys |
| 2017-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several dishes being tight stacked while still wet. |
| 2016-12-19 |
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 deep tubs of cooked sweet and sour chicken, chicken wings, and noodles, al |
| 2016-12-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two open employee drinks stored on prep cooler next to food cooling. cdi- drinks removed. |
| 2016-12-19 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed egg rolls directly touching peeling rack baskets used to store egg rolls. cdi- egg rolls moved to food grade plastic tub for storage. |
| 2016-12-19 |
14 |
4-702.11 before use after cleaning - p all food contact surfaces must be washed, rinsed, and sanitized properly. observed dishes being washed in the prep sink, not being washed in 3 comp sink where they could be properly washed, rinsed, and sanitized. cdi |
| 2016-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped cabbage left out at room temperature over an hour with no temperature control. cdi- cabbage voluntarily disposed of by pic. |
| 2016-12-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed several foods cooked/ prepped 3 days ago that were not date marked inlcuding: egg rolls, sweet and sour chicken, and chopped cabbage. c |
| 2016-12-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed foods on steam table very close to un-clean steam table water water that could easily get into the food. cdi- food moved into proper sized pots with collars so that food |
| 2016-12-19 |
39 |
-304.14(d) maintain dry wiping cloths free of visible debris and soil. observed dingy looking wiping cloths in use. |
| 2016-12-19 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean aprons hung and stored in the can wash next to dirty mop water. |
| 2016-12-19 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed no. 10 cans re-used as soup pots in the steam table. cdi- soup disposed of, cans removed from use for food storage. |
| 2016-12-19 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer cloudy with food particles in 3 comp sink. cdi- sink cleaned and sanitizer re-made. |
| 2016-12-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food items stored co-mingled with restaurant foods. need to be stored in a designated area.4-202.18 ventilation hood sy |
| 2016-12-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees not wearing hats or hair restraints. |
| 2016-07-25 |
13 |
repeat3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken boxes stored on top of bulk dry rice during prep. cdi chicken removed. |
| 2016-07-25 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (outside surfaces of equipment, shelving throughout) |
| 2016-07-25 |
45 |
4-501.11maintain equipment in good repair.observed rusty shelving inside walk-in cooler; observed broken lids to dry food bins in need of repair/ replacing, observed plastic containers damaged in need of repair. |
| 2016-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved garlic / oil mixture stored inside prep cooler measuring 89 f; (mixture was out on prep table before inspection) cdi mixture discarded. observed raw chicken, cooked chicken, coo |
| 2016-05-02 |
53 |
6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (flooring |
| 2016-05-02 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout) |
| 2016-05-02 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2016-05-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed numerous containers of seasoning stored in 5 gallon buckets directly on floor of kitchen.3-305.11 food storage-preventing contamin |
| 2016-05-02 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large container of fried chicken cooling in walk-in cooler covered tightly |
| 2016-05-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved large containers of egg rolls cooked 2 days prior to inspection with no date marking. cdi egg rolls date marked. |
| 2016-05-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken thawing in prep sink with rice soaking in large container on same prep sink; cdi rice removed and stored in a safe location. |
| 2016-02-22 |
20 |
(repeat)3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved container of garlic / oil mixture placed inside prep cooler upon entering establishment, observed mixture measuring 76f, mixture was stored at room temp on prep surface. |
| 2016-02-22 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed dead roach inside dry food mixture that was uncovered (msg, sugar and spices). cdi mixture discarded by staff. |
| 2016-02-22 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed live and dead roaches in facility. obtained pest treatment receipts from previous treatment. (company was on site today 2/22/12 with mention on receipt of german roach presence) |
| 2016-02-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table in kitchen area. cdi drink discarded. |
| 2016-02-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed containers of dry food mixtures not covered exposed to contamination by premises. |
| 2016-02-22 |
53 |
6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (flooring |
| 2016-02-22 |
45 |
•4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting boards. |
| 2016-02-22 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (handles to bulk dry food bins, shelving throughout, inside bottom surfaces of rea |
| 2016-02-22 |
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 scoops for rice stored in containers with room temp water (72f). |
| 2016-02-11 |
53 |
6-501.11floors, 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 repair issues to physical facilities (flooring throughout, drains). |
| 2016-02-11 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (cooking equipment, kitchen equipment, handles on dry food bins, shelving througho |
| 2016-02-11 |
31 |
(repeat)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 large containers of cooked / fried chicken and rice and chicken chu |
| 2016-02-11 |
20 |
(repeat)3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved large container of egg rolls pulled from walk-in cooler prior to inspection and stored on prep table for service (approx 80) measuring 51-75f. cdi owner stated that roll |
| 2016-02-11 |
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 fried chicken cooling from 12:30 pm-2:30pm measuring 74-90f; cdi all fried chicken discarded by staff due to 2hr cooling wi |
| 2016-02-11 |
14 |
(repeat)4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with old food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2016-02-11 |
7 |
3-301.11 (c ) no bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee bare hand green peppers during prep that are going to be cooked throughout the week and not immediately added as ingredient. cdi peppers discarded. |
| 2016-02-11 |
6 |
(repeat)2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in three compartment sink; observed same staff wash hands in hand washing sink and turn faucet handles off with bare hands. cdi staff educated an |
| 2015-12-03 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands and recontaminate by turning faucet handles off with bare hands. cdi education, all staff properly washed their hands. |
| 2015-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved garlic / oil mixture stored on pre surfaces measuring 66 f at room temp; mixture placed into prep cooler. cdi |
| 2015-12-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed numerous large containers of cooked chicken cooling at room temp on top of |
| 2015-12-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with food debris / tape / tape residue stuck to surfaces. cdi containers placed into dirty dish pit. |
| 2015-12-03 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (surfcaces of cooking equipment throughout, shelving, equipment covered in old foil |
| 2015-12-03 |
45 |
(general comment) 4-501.11maintain equipment in good repair. observed damaged lids to bulk dry food bins in need of replacing; observed metal containers with holes in them held together with tape in need of discarding / replacing. |
| 2015-09-09 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hand sink temping only 86 f. vr |
| 2015-09-09 |
45 |
4-501.11 maintain equipment in good repair. observed all foods in prep unit at 45-50 f. |
| 2015-09-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ssutensils and pacakged food stored immediately adjacent to hand sink. cdi- |
| 2015-09-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked chicken cooling at 90 f after 1 hr. on prep table( air temp 80+f ). |
| 2015-09-09 |
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 multiple containers of cooked eggrolls, crab rangoon and cooked chicken at 43-45 f on day 5 . |
| 2015-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods in prep unit to be above 45 f. vr |
| 2015-09-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal and plastic pans stored as clean with excessive sticky residue on them. cdi- removed to clean |
| 2015-09-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage on food prep table. cdi- removed |
| 2015-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked wings, vegetable rolls, crab rangoon and shredded napa held at or near room temperature. see temp chart. cdi- reheated above 165 f or removed to cool below 45 rapidly |
| 2015-08-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in 3 compartment sink to be 0 ppm chlorine. cdi- remade to 100 ppm |
| 2015-08-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed frozen, not in original pacakging raw pork stored over cooked in facility wontons in reach in freezer. cdi- reorganized3-304.11 food shall only contact surfaces of properly cleaned |
| 2015-08-17 |
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 short ribs, vegetable rolls, spring rolls, cooked chicken and cooked pork with no date marking. instruction provided vr |
| 2015-08-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored on food prep surfaces in kitchen. repeat violation cdi- removed; instruction provided |
| 2015-08-17 |
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.-p2-301.14 wash hands after activities that contaminate them.-p observed m |
| 2015-08-17 |
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 hot n sour soup cooling in front of fan. cdi- cooling procedure changed |
| 2015-08-17 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to oversee proper cold holding and hot holding temperatures, proper santization of utensils, proper date marking and improper food handling with n |
| 2015-08-17 |
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 white powder rocks not labeled as well as multiple working containers of granular foods not labeled. label |
| 2015-08-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of carrots stored on floor in walk in cooler. cdi- removed from floor |
| 2015-08-17 |
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 rice serving utensils in hot water at 90 f. instruction provided |
| 2015-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed one reach in freezer not operational. |
| 2015-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple excessively food residue soiled handles throughout kitchen. in need of cleaning. |
| 2015-08-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed multiple dmaged walls and cove tile. in need of repair |
| 2015-08-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility in need of athin diameter probe; do not hanve one. vr |
| 2015-03-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. obserevd employee beverages stored on food prep surfaces and on shelf above ready-to-eat foods. cdi by relocating beverages. |
| 2015-03-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food residue/debris on pans stored as clean on the drying rack. cdi by wash,rinse,and sanitize.observed build-up inside ice machine on ice deflector. |
| 2015-03-17 |
19 |
.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked rice stored next to grill in collander < 135f. cdi by reheat to 165f. |
| 2015-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped lettuce stored of off temperature control on shelf in kitchen > 45f. cdi by voluntary discard by pic. (>4 hrs) |
| 2015-03-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food emplyee preparing food without hair restraint. |
| 2015-03-17 |
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 in-use utensils stored in container of water < 135f. |
| 2015-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans stored on the drying rack tight-stacked wet. |
| 2015-03-17 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed build-up on mens restroom toilet. clean |
| 2015-03-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being stored in soapy water inside buckets. |
| 2014-12-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken sitting out < 135f. cdi by moving chicken to walk-in cooler for rapid cooling.(<1hourpic). |
| 2014-12-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizing solution in 3 compartment sink testing 0ppm. cdi by adding chlorine bleach and testing at 200ppm.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sigh |
| 2014-12-02 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing at room temperature. cdi placed in cooler. |
| 2014-12-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces and above ready-to-eat food items on storage rack. cdi by discarding beverages. repeat violation |
| 2014-12-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service items stored in dirty container next to beverage station. |
| 2014-12-02 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. obserevd toilets and lavatories in need of cleaning in mens and womens restrooms. |
| 2014-12-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cooked chicken stored inside cardboard box. do not stored food in cardboard containers, use washable container. |
| 2014-08-07 |
47 |
4-602.13 nonfood contact surfaces - observed build up and debris on the bottom of the stand up freezers, build up on wire shelving, side of fryers and other equipment such as fans. |
| 2014-08-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on the floor under the handsink. advised pic to keep it on a lower self. |
| 2014-08-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraints in use by 3 of the 4 employees with hair. |
| 2014-08-07 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed employees take the cooked chicken wings that were sitting out, previously cooked chicken for general tso's c |
| 2014-08-07 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed 5 wire baskets of egg rolls with one date label on one basket. all cooked items and ready to eat food tcs foods must be date marked with a |
| 2014-08-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed cooked wings 98f and cooked rice 100f sitting out. if wings and rice are to be hot held, use appropriate equipment to kept items hot. if food is to be cooled for reheating lat |
| 2014-08-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two drinks, one on prep table while chicken was being cut and the other on a self over the fried rice steamer unit. both drinks moved to a lower surface. |
| 2014-05-08 |
4 |
2-401.11 eating, drinking, or using tobacco- employee beverages must be stored covered, and below food contact surfaces. observed employee beverages uncovered and stored on food contact surfaces. cdi by relocating employee beverages and covering. |
| 2014-05-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation- store ready to eat foods seperated from raw animal foods. obserevd cooked rice stored in contact with raw chicken and sitting in raw chicken juice. cdi by voluntary discard of r |
| 2014-05-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), -hot holding- maintain cold held tcs food items at 45f or below. observed rice and chicken wings stored on food prep tables < 135f. foods in cooling process mus |
| 2014-05-08 |
38 |
2-402.11 effectiveness-hair restraints- food employees must wear effective hair restraints during food prep. observed food employees handling food without hair restraint. cdi by adding hair restraints. |
| 2014-05-08 |
31 |
3-501.15 cooling methods- cool foods in shallow layers, in refrigeration. observed rice and chicken wings cooling in deep containers. cdi by palcing in shallow pans and placed in refrigeration. |
| 2014-01-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability- repair ceiling tiles in hallway as required on transitional permit. |
| 2014-01-07 |
41 |
3-304.12 in-use utensils, between-use storage- clean utensils must be stored on clean surface. do not store utensil in water unless water is 135f. observed utensil stored in room temperature water. |
| 2014-01-07 |
38 |
2-402.11 effectiveness-hair restraints- food employees must wear effective hair restraint. observed employee working at grill without hair restraint. |
| 2014-01-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all tcs ready to eat foods stored in refrigeration for more than 24hrs. must be date marked with date prepared. observed egg rolls and fried chicken |
| 2014-01-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- cold hold leafy greens at 45f or below. obsereved bok choy stored in reachin cooler at 56f. cdi by moving to walk-in cooler to rapid cool. |
| 2013-10-07 |
4 |
2-401.11 eating, drinking, or using tobacco- store employee beverages below work surfaces. observed employee beverages stored on work surfaces. cdi by moving beverages. |
| 2013-10-07 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in sanitizer when not in use. observed wet wiping cloths stored on food prep surfaces. |
| 2013-10-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all cold held tcs foods at 45 f or below. observed flip-top prep cooler internal temperature of 52 f. observed foods in cooler st |
| 2013-10-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- maintain all food contact equipment clean to sight and touch. observed build-up in tea dispenser nozzle. cdi by cleaning and sanitizing. observed microbial build-up in |
| 2013-10-07 |
8 |
6-301.12 hand drying provision- keep all handwash sinks supplied with hand drying device. observed mens restroom hand sink without hand towels. cdi by adding towels. |
| 2013-10-07 |
2 |
2-103.11 (m) person in charge-duties- employee health policy not in place and followed. pic has been given health policy documents in chinese. cdi by instruction. |