| Violation Date |
Code |
Description |
| 2018-10-25 |
53 |
general comment:6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors in kitchen area in need of regrouting. observed some cracked floor tiles at front cook line and back |
| 2018-10-25 |
45 |
general comment:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed small white cutting boards in use that were worn and with stains. |
| 2018-10-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on back prep table not in use. |
| 2018-10-25 |
33 |
general comment:3-501.13 use approved thawing methods. observed diced pork thawing on shelf above 3-comp sink. cdi: moved to walk-in cooler to thaw properly. |
| 2018-10-25 |
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 lo mein noodles cooling in large batch inside walk-in cooler. cdi: |
| 2018-10-25 |
13 |
repeat:3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw steak stored above cooked foods inside reach-in cooler at front counter area. cdi: storage order rearranged. |
| 2018-07-25 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. some personal drinks stored in higher areas with potential to contaminate. |
| 2018-07-25 |
13 |
-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. ered containers, intact wrappings, or packaging.rice, chicken, egg rolls, not covered on shelf (on tphc) or in reach in cooler. repeat.3-302.11(a)(8) separate |
| 2018-07-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf rice cooling in large tub. cdi- portioned out into 3 shee trays. when cooling any cooke |
| 2018-07-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.some flies in back kitchen. monitor. |
| 2018-07-25 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed one damaged can. cdi- discarded. |
| 2018-03-08 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed multiple soiled cloths througout kitchen. keep in sani. buckets. |
| 2018-03-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.containers of egg rolls, rice, etc not covered in wic. |
| 2018-03-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observe employee wash slice raw beef with gloves on, discard gloves but fail to wash hands. cdi- directed employee to wash hands. |
| 2017-12-01 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pobserved employee prepping peas and plucking them fom pod with bare hands. pic stated peas were |
| 2017-12-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pwon ton soup recorded below 135 (see chart). re-heated to 185f |
| 2017-12-01 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfobserved 3 containers of pork in wif undated. cdi- pic knew date and dated accordingly. |
| 2017-12-01 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-12-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.one spider observed on door. keep all insects out. maintain a clean facility (see # 47) |
| 2017-09-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door to dumpster was open with a lot of trash on ground. did not note any trash on ground that belonged to facility but rather neighboring facilities. spoke |
| 2017-09-08 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. spoon was stored in water r |
| 2017-09-08 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. back screen door was ope |
| 2017-09-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cooked shrimp cooling in large bowl with a tight-wrapped silan wrap. cdi- shr |
| 2017-09-08 |
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 no begin times for foods on |
| 2017-09-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed rice, egg rolls, and chicken all held under tphc in plastic tubs with no covering to protect from physical contamination. cdi- covers provided. |
| 2017-09-08 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf pic dumped water into handsink. do not dump anything in sink. cdi. |
| 2017-06-23 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf some cooked foods that were pulled from freezer were not dated. cdi- foods dated. |
| 2017-06-23 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. food employee did not use a barri |
| 2017-06-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. cooking wine, lemon juice, etc not labeled. |
| 2017-06-23 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. multiple in-use wet wiping cloths observed. |
| 2017-06-23 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. handled in chicken touching |
| 2017-06-23 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors to dumpster was open and there was a lot of garbage outside of dumpster, |
| 2017-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacking of metal bins. cdi- bins un-stacked. |
| 2017-03-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed a large volume of rice cooling in a large plastic tub in wic. cdi- cooling met |
| 2017-03-13 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. egg rolls, rice, and chicken all held under tphc were left unprotected/uncovered. cdi- pic covered with lids. repeat |
| 2017-03-13 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm) pic's certication is expired. pic stated he has a new appointment lined up. |
| 2016-11-02 |
2 |
~ 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: found that hispanic staff in kitchen has signed employee health agreement that was in chinese. owner stated he was not fluen |
| 2016-11-02 |
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 rolling egg rolls with bare hands. discussed risks of bare-hand contact even if food is to be coo |
| 2016-11-02 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed some uncovered containers of food in reach-in coolers. observed food held on tphc (chicken, egg rolls, and rice) uncovered in kitchen holding areas. |
| 2016-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found one item, raw shell eggs in top of prep top stacked past chill line. eggs above chill line measured 50 f. eggs above chill line voluntarily discarded. |
| 2016-11-02 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: observed no thin probe thermometer for use in facility. obtain within 10 days. |
| 2016-11-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers of cooking wines not labeled. |
| 2016-11-02 |
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 many bags of cooked shrimp, roast pork, beef in freezer without date marking. cooked foods must be date marked with date prepared, an |
| 2016-11-02 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed slow cooker near cook line for household use only. |
| 2016-11-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors to dumpsters open. repeat. |
| 2016-11-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some base tiles and floor tiles cracked and damaged in kitchen. |
| 2016-11-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. found personal items stored throughout facilty. designate and label areas for employee possessions. |
| 2016-11-02 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed flies in establishment. rear door screen is loose and allowes for pest entry. re-attach screen for effective pest exclusion. cdi- facility has terminex as pest control |
| 2016-08-24 |
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 some cracked floor and baseboard tile in need of repair. |
| 2016-08-24 |
52 |
repeat - 5-501.15 provide dumpster, waste containers that are of sound construction. observed one shared dumpster rusted out on bottom; needs replacing.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary t |
| 2016-08-24 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household use only slow cooker stored on side shelf on cook line. 4-501.12 resurface or replace cutting surfaces that can |
| 2016-08-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed multiple wiping cloths stored under cutting boards inside kitchen. |
| 2016-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris inside large metal rice bowls stacked on shelf above 3-compartment sink. cdi - by removing from shelving and setting aside for cleaning. |
| 2016-06-03 |
52 |
repeat - 5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug to one of the shared dumpsters missing.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation |
| 2016-06-03 |
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. -pfobserved a bowl of cooked chicken and lo mein noodles in walk-in cooler tha |
| 2016-06-03 |
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/pfobserved written procedures had been |
| 2016-06-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved various items inside make table and some items inside walk-in cooler measuring borderline 45f to > 45f (see temp chart). cdi - items from make table and walk-in cooler were remov |
| 2016-02-22 |
13 |
repeat - 3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored above raw beef inside walk-in cooler. cdi - meat rearranged to bottom shelf. |
| 2016-02-22 |
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 a large bowl of rice that had been placed directly in walk-in freezer to c |
| 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 utensils for scooping rice stored in room temp water. |
| 2016-02-22 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. continue to work on cleaning. observed can rack with debris, hood filters with grease, and shelf at wok station with debris. |
| 2016-02-22 |
52 |
repeat - 5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug to one of the shared dumpsters missing. 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids to on |
| 2015-11-23 |
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 areas around wok/cook station where baseboard tiles and floor tiles were missin |
| 2015-11-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one dumpster with lids open and another with one lid missing. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are n |
| 2015-11-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed shelving at end of wok station and hood filters at hood system with grease build-up.observed shelving covering inside walk-in cooler with debrisobser |
| 2015-11-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed gouged cutting boards stored on bottom of can rack. |
| 2015-11-23 |
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/pfobserved a bus tub of fried rice and |
| 2015-11-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved two bus tubs of egg rolls not dated in walk-in cooler. pic indicated that egg rolls were made yesterday and will be used by wednesda |
| 2015-11-23 |
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. -pobserved a bus tub of fried rice at 55f that had cooled overnight in walk-in cooler. cdi - fried rice was voluntarily discarded. |
| 2015-11-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved chlorine sanitizer in spray bottle 0ppm. cdi - dumped and changed to proper concentration by pic.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. |
| 2015-11-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw shredded chicken stored above raw beef inside walk-in freezer. cdi - chicken rearranged. |
| 2015-11-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from hand sink at back of kitchen. cdi - by providing towels. |
| 2015-09-04 |
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 multiple containers of egg rolls in walk-in cooler not dated. pic indicated that egg rolls will be used within 2-3 days. cdi - egg r |
| 2015-09-04 |
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. -pfobserved foods items including large container of sesame chicken and rice cooling |
| 2015-09-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed several flies in kitchen. facility has regular monthly pest treatment. |
| 2015-09-04 |
37 |
protect food from contamination sources not specifically noted by code.observed raw chicken that was marinating in 3rd vat of 3-compartment sink with dirty dishes in other two vats of sink. observed employee rinsing off dishes at same sink where chicken w |
| 2015-09-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed side doors open to shared dumpster and lids missing.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessa |
| 2015-09-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed shelving at end of wok station and hood filters at hood system with grease build-up.observed shelving covering inside walk-in cooler with debris. |
| 2015-09-04 |
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 areas around wok/cook station where baseboard tiles and floor tiles were missin |
| 2015-09-04 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed household rice cooker in kitchen. rice cooker was not being used at the time. |
| 2015-05-27 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash debris buildup around the shared dumpster enclosure.5-501.113(b) keep dumpster, outside waste containers co |
| 2015-05-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several plastic container lids being reused for food storage with food debris accumulation on them, dry good storage lids with food debris accumula |
| 2015-05-27 |
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 2 large metal pans (24 inch diameter) with pitting and dents which was causing fo |
| 2015-05-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned containers stacked while wet above the 3 compartment sink. |
| 2015-05-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 2 buckets of soy sauce stored on the floor near the back door and one food container on the floor in the walk in freezer. pic s |
| 2015-05-27 |
11 |
3-202.15 package integrity - pf food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. observed 4 severely dented cans of water chestnuts on the can s |
| 2015-02-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed rice noodles stored directly below raw shrimp in walk in cooler. cdi- storage rearranged. |
| 2015-02-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed several large pans and containers being used to cool egg rolls, rice, and |
| 2015-02-11 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observe water at handsinks in mens and women's restrooms below 100f after several minutes of testing. vr on 2/20/15. |
| 2015-02-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in the walk in cooler, soiled fan coverings in the walk in cooler, soiled dry storage bin lids, and soiled dry storage shelving. |
| 2015-02-11 |
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 food buckets stored on the floor in the kitchen, walk in cooler, and walk in freezer. |
| 2014-10-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one dumpster missing its lids. |
| 2014-10-24 |
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 two plastic containers on the rack above the 3 compartment sink that were no lon |
| 2014-10-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three wiping cloths stored on counter tops while not in use. |
| 2014-10-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one sauce container on the floor in the walk in cooler and one container of rice on the floor underneath a preparation table. |
| 2014-10-24 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one bleach sanitizer bucket with a concentration greater than 200ppm. cdi by diluting to the required concentration. |
| 2014-10-24 |
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 pork made 10/23 not dated and egg rolls made 10/23 not dated in the walk in cooler. cdi by adding datemarks. |
| 2014-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of fried rice cooling at room temperature while below 135f. cdi by relocating rice to the walk in freezer. |
| 2014-10-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken wings stored directly over brown sauce in the walk in cooler. cdi by rearranging storage. |
| 2014-10-24 |
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 one employee touch diced pork with their bare hands. cdi by instruction. |
| 2014-10-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage uncovered on a dry food storage rack near the back door and another employee beverage uncovered on a preparation table next to diced por |
| 2014-07-31 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. bleach sanitizer shall have a concentration between 50-200ppm. observed one sanitizer spray bottle and one sanitizer bucket wit |
| 2014-07-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat, potentially hazardous foods prepared in the facility shall be datemarked if held for more than 24 hours. observed one container |
| 2014-07-31 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches above the floor. observed bag of frozen pork being stored on the floor. |
| 2014-07-31 |
26 |
7-102.11 common name-working containers - pf. toxic materials removed from their original containers shall be labeled with their common name. observed one bottle of lubricant not labeled. cdi by adding a label. |
| 2014-07-31 |
52 |
5-501.113 covering receptacles - c. waste receptacles shall be kept covered with tight fitting lids and doors if kept outside. observed 3 waste receptacles all with doors open and one with a missing lid. |
| 2014-07-31 |
39 |
3-304.14 wiping cloths, use limitation - c. when not in use, wet wiping cloths shall be stored in sanitizer buckets. observed 3 wet wiping cloths being stored on counter tops. |
| 2014-03-10 |
52 |
5-501.113 covering receptacles - c. waste receptacles for refuse and recyclables shall be kept covered with tight fitting lids. observed caved in lid on recycling receptacle and open sliding door on waste receptacle.5-501.15 outside receptacles - c. ou |
| 2014-03-10 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be free of smooth and free of cracks, chips, and similar imperfections. observed one cracked plastic container used for chicken storage. cdi by discarding.4-501.12 cutting su |
| 2014-03-10 |
42 |
4-901.11 equipment and utensils, air-drying required - c. after cleaning, equipment and utensils must be air dried before being stacked. observed 3 pots and pans stacked while wet. |
| 2014-03-10 |
41 |
3-304.12 in-use utensils, between-use storage - c. food utensils shall be stored in the food container with their handles above the top of the food surface. observed a plastic condiment dish with no handle being used to scoop mustard out of a container. |
| 2014-03-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed one dirty butcher knife stored clean and two dirty pans stored clean. cdi by placing each ite |
| 2014-03-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. separate unwashed fruits and vegetables from ready to eat foods. observed unwashed produce in cardboard boxes stored above cut up, ready to eat produce. cdi by rearrangin |
| 2013-11-12 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed a large batch of rice cooling in walk-in cooler that operator stated was placed in walk-in an hour ago at 126 degrees f. cdi, operator placed rice in smaller batches on a baking sheet to ra |
| 2013-11-12 |
52 |
5-501.15 outside receptaclesoutside garbage dumpsters shall be designed and constructed to have tight-fitting lids, and doors, and be nonabsorbant. observed drain plug missing and several lids missing from outside dumpster. |
| 2013-11-12 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces shall be free from accumulation of soil. observed dust and soil accumulating on top of beverage air cooler and other equipment in kitchen. |
| 2013-11-12 |
45 |
4-202.11 food-contact surfaces-cleanabilitygeneral comment: muliuse food contact surfaces shall be free of cracks and be smooth and easily cleanable. observed 2 spoons with cracks and in poor repair stored above 3 compartment sink. cdi, operator discarded |
| 2013-11-12 |
41 |
3-304.12 in-use utensils, between-use storageuse proper methods to store in-use utensils. observed several spoons and other utensils stored directly on soiled area of food prep line. |
| 2013-11-12 |
39 |
3-304.14 wiping cloths, use limitationgeneral comment: wet wiping clothes shall be stored in sanitizer in between uses. observed 1 wet wiping cloth stored on counter surface in kitchen. |
| 2013-11-12 |
34 |
4-204-112 temperature measuring devices-functionalitygeneral comment: hot hold or cold hold equipment used to store potentially hazardous food shall be supplied with a temperature measuring device to measure ambient air temperature. observed a broken ther |
| 2013-11-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsgeneral comment: food contact surfaces shall be cleaned to site and touch. observed 1 large bowl stored as clean but soiled with food residue. cdi, operator relocated bow |