| Violation Date |
Code |
Description |
| 2018-12-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings comingled with items/food for customers. repeat. |
| 2018-12-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes stored on floor of walk in freezer. repeat. |
| 2018-12-07 |
33 |
3-501.13 use approved thawing methods. observed items thawing on counter. repeat. |
| 2018-12-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed breaded chicken cooling on counter. item met cooling parameters according |
| 2018-08-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over raw beef in walk in cooler. cdi-rearranged to proper storage order. |
| 2018-08-30 |
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 did not observe any date marking on tcs foods such as noodles, egg rolls, etc. cdi-labeled. |
| 2018-08-30 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in sink but not under running water. |
| 2018-08-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a can of wd-40 stored above ice machine. cdi-relocated. |
| 2018-08-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes stored on floor of walk in freezer. |
| 2018-08-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings comingled with items/food for customers. |
| 2018-08-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label spices/seasonings. |
| 2018-06-28 |
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 several food storage containers broken and in disrepair.4-501.12 resurface or re |
| 2018-06-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored in cardboard boxes for multiple uses in walk-in cooler. food must be stored in a container that is easy to wash, ri |
| 2018-06-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles of sanitizers not labeled. observed pump sprayer not labeled. cdi all containers labeled. |
| 2018-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of hydrated noodles holding out of temperature control. observed two types of chicken in flip top cooler above 45f. see temperature chart for temperature obser |
| 2018-06-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris on inside surfaces. |
| 2018-02-27 |
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 employees eating and return to kitchen without washing hands. |
| 2018-02-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf date marking needed on seaweed salad, tofu and dumplings. cdi-dated. |
| 2018-02-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on counters. |
| 2018-02-27 |
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 wall peeling where ice bin is located. repeat. |
| 2018-02-27 |
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 throughout kitchen. store employee belongings in one place away from clean utensils and food for cu |
| 2017-11-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed breaded chicken stored on counter below 135f. cdi-placed into shallow open container in walk in to cool rapidly. |
| 2017-11-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-taken out of service. |
| 2017-11-27 |
33 |
3-501.13 use approved thawing methods. observed frozen raw chicken thawing at room temperature on counter. |
| 2017-11-27 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed broken thermometer for measuring amient air temperature in small one door cooler on end of prep line. |
| 2017-11-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed broccoli stored uncovered beside prep line. observed ice bin stored uncovered and not in continuous use. cdi-items covered. |
| 2017-11-27 |
45 |
4-501.11 maintain equipment in good repair. observed slicer with rubber bands on dial.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. remove domestic crockpot from facility. did n |
| 2017-11-27 |
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 wall peeling where ice bin is located. |
| 2017-11-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rag stored on counter. |
| 2017-08-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food and belongings stored amongst items for customers. |
| 2017-08-18 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sterilite containers being used in direct contact with food. co |
| 2017-08-18 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed a large amount of |
| 2017-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs items above 45f in flip top units due to pans being over filled. cdi-excess product removed and discarded. |
| 2017-08-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over zucchini in cooler. cdi-rearranged to proper storage order. |
| 2017-08-18 |
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 handling soiled utensils and begin to put cleaned sani |
| 2017-06-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2017-06-01 |
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 large amount of unlabeled dry ingredients and sauces. |
| 2017-06-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed rags stored on counters throughout. repeat |
| 2017-06-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees preparing food without hair restraints. |
| 2017-06-01 |
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 ice scoop handle stored down in ice. repeat. |
| 2017-06-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed large amount of employee food stored throughout kitchen. |
| 2017-02-23 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. cleaning needed on walls. |
| 2017-02-23 |
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 the outside of food containers throughout. |
| 2017-02-23 |
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 scoop without handle being used to ladle tea. observed ice scoop handl |
| 2017-02-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed rags stored on counters throughout. |
| 2017-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic in oil above 45f and several containers of raw meat stored in flip top unit above 45f due to pans being overfilled. cdi-garlic put into cooler and excess product removed |
| 2017-02-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two spring rolls stored below 135f. cdi-discarded. |
| 2017-02-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw steak stored in same pan as raw chicken. cdi-steak discarded.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork stored above produce in walk in |
| 2016-11-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef. cdi-rearranged to proper storage order. |
| 2016-11-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on pans stored as clean. cdi-taken to be re-washed. |
| 2016-11-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical bottled unlabeled. cdi-labeled.7-207.11 store labeled, employee medications to prevent contamination. -p observed employee vitamins stored on s |
| 2016-11-08 |
33 |
3-501.13 use approved thawing methods. observed cooked vegetables thawing on counter at room temperature. observed pork thawing in prep sink under an insufficient velocity of water. |
| 2016-11-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters throughout. repeat. |
| 2016-11-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without a hair restraint. |
| 2016-11-08 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed bowls being used as scoops. |
| 2016-11-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food items stored on floor of freezer and walk in cooler. |
| 2016-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed food out of temperature in the small flip top cooler. refer to temperature chart. cdi - moved product to the walkin cooler to cool down. advised to get cooler f |
| 2016-07-19 |
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 food employee go outside, then come back inside and about to s |
| 2016-07-19 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed the inside of the ice machine with mold build up inside. advised to clean and sanitize more often. |
| 2016-07-19 |
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 observed lettuce not date marked in the walkin cooler. cdi - advised to provide a date to the product; educated employees on |
| 2016-07-19 |
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. repeat violation. observed sanitizer rags stored outside of the sanitizer buckets. cdi - placed rag |
| 2016-07-19 |
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 |
| 2016-07-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed vent |
| 2016-07-19 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed food stored in the |
| 2016-04-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on slicer. repeat violation. facility began cleaning. |
| 2016-04-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. . observed employee items scattered throughout the facility including in the walkins and above ice machine. provide greater lighting above prep si |
| 2016-04-11 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in prep unit and walkin cooler rusted and in poor repair. |
| 2016-04-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on tables. moved to sanitizer bucket. repeat violation. |
| 2016-04-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thermometer no longer working. return visit required to ensure a working thermometer is on site. |
| 2016-04-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter sitting out at 47f and noodles in reachin at 50f. butter was moved to cooler and noodles were moved to walkin cooler. |
| 2016-04-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed used coffee cup on prep surface. moved to 3 compartment sink. |
| 2016-03-30 |
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 egg rolls, breaded chicken, cut lettuce in walkin cooler without dates. directed to date. return visit required. |
| 2016-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cabbage and butter sitting out at room temperature. moved to refrigeration. return visit required. |
| 2016-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with debris. directed to clean. |
| 2016-03-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed noodles cooling in reachin cooler in a plastic container with tight fitt |
| 2016-03-30 |
6 |
2-301.11 keep hands and arms clean.-p2-301.12. 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 sneeze in hands and i had to direct to wash |
| 2016-03-30 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed raw chicken stacked too high in walkin cooler without a lid and it was touching the shelf above it. directed to decrease amount and cover.do not use |
| 2016-03-30 |
33 |
3-501.13 use approved thawing methods. observed raw chicken sitting in water in the prep sink while thawing. showed how to proper thaw in sink by running cold water cover product continuously. |
| 2016-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in reachin and in walkin with severe buildup. observed black cabinet in need of cleaning. clean all. |
| 2016-03-30 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed unhandled scoops in all types of foods including foods in make unit and |
| 2016-03-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils stacked wet. separate to air dry. |
| 2016-03-30 |
45 |
4-501.11 maintain equipment in good repair. shelving in walkin and reachin is rusted. |
| 2016-03-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on prep table. store in sanitizer. |
| 2016-03-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee items are spread throughout the facility above prep surfaces and ice machine, etc. allocate one area for employee items. |
| 2015-12-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed the racks throughout the reach in coolers and the walkin cooler dirty with rust and debris; observed the non food conta |
| 2015-12-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violtation: observed the equipment and utensils wet stacked on the storage rack. |
| 2015-12-10 |
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. observed the cooked chicken |
| 2015-12-10 |
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 observed cooked chicken and egg rolls that were prepared and held in the establishment for over 24 hrs. cdi - allowed to put a |
| 2015-12-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature (refer to the temperature chart). cdi - brought back to the freezer to cool quickly. |
| 2015-12-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a blender with food old food debris left inside. cdi - advised to clean it. 4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency |
| 2015-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage on counter above 45f. cdi-discarded. repeat also observed garlic in oil and noodles soaking in water above 45f due to being left out too long but both out under 4 ho |
| 2015-07-10 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in standing water in prep sink. |
| 2015-07-10 |
38 |
2-302.11 food employees shall keep their fingernails trimmed. observed two employee with long fingernails. ehs explained importance of getting nails trimmed. |
| 2015-07-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed several foods not properly stored such as raw shrimp and raw eggs stored over ready to eat food in small coolers and walk in cooler. cdi-items properly stored. |
| 2015-07-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed large amount of employee food stored amongst food used for customers. designate a special area for employee food. |
| 2015-07-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked together while wet. |
| 2015-02-23 |
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 cutting lemons for drinks with bare hands and also observed another employee placing lemons on cus |
| 2015-02-23 |
13 |
+3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed bag of herbs unwashed and in grocery bag stored in direct contact with egg rolls. cdi-bag removed. 3-302.11(a) separate the different types of |
| 2015-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage stored above 45f on counter. cdi-cabbage discarded. |
| 2015-02-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed only large diameter probe thermometer available at facility that is not suitable for measuring thin food such as small pie |
| 2015-02-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of spices without labels. |
| 2015-02-23 |
40 |
wash fruits and vegetables prior to use. observed unwashed herbs stored in prep unit for immediate use. |
| 2015-02-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed large amount of wet wiping cloths stored on counters throughout kitchen. |
| 2015-02-23 |
45 |
4-501.11 maintain equipment in good repair. observed slicer controls held together with rubber bands. |
| 2015-02-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on shelving in walk in cooler. observed facility using cardboard to soak up grease on equipment surfaces but not discarding after use. |
| 2015-02-23 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. no trash can provided near hand sink. |
| 2015-02-23 |
54 |
6-303.11 light intensity shall be adequate in food preparation areas. observed dim lighting where prep areas with slicer, grinder and prep sinks are located.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and po |
| 2015-02-23 |
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 handle of ice scoop and salad tongs stored down in food product. also |
| 2014-11-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items on counter above 45f including cut cabbage, raw egg, and garlic in oil. cdi-all items put into refrigeration. repeatalso observed walk in cooler running warm. item |
| 2014-11-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed egg rolls and cooked breaded chicken without any dates. pic stated items were made yesterday. cdi-items labeled with date. repeat |
| 2014-11-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled bottle of oven cleaner. cdi-labeled, |
| 2014-11-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on cutting boards throughout kitchen. |
| 2014-11-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of broccoli stored on the floor. pic stated broccoli was to be washed and put away but no active prepping observed during i |
| 2014-11-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet. |
| 2014-11-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean greasy reside and food debris from equipment throughout. clean dried food debris on non food contact surface of slicer. clean build up from underneath |
| 2014-11-14 |
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 ice scoop stored down in ice. |
| 2014-09-15 |
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 employee handle money and begin to cook without first washing h |
| 2014-09-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready to eat food in two door cooler and walk in cooler. also observed unpackaged meats improperly stored in freezer. cdi-all items rearranged to proper |
| 2014-09-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed heavy build up on soda nozzles, interior of ice machine and food debris on pans stored as clean. cdi-all items cleaned and sanitized. |
| 2014-09-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed spring roll in fry basket below 135f. cdi-reheated. |
| 2014-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic in oil at room temperature. also observed egg rolls, breaded chicken and cut cabbage above 45f in flip top cooler due to being double panned and held above cold hold line |
| 2014-09-15 |
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 breaded chicken cooling out at room temperature and below 135f. also obse |
| 2014-09-15 |
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 did not observe any date marking on any items in facility. cdi-a few items needed labeling were made the day before-dates put on items. |
| 2014-09-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on floor of walk in cooler and freezer. |
| 2014-09-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without hair restraint. |
| 2014-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on counter tops throughout kitchen. |
| 2014-09-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2014-09-15 |
45 |
equipment shall be used in accordance with manufacturer's specifications. (4-205.10) observed glass front superior cooler specified for intended for display of pre-packaged or bottled items holding potentially hazardous food such as cut leafy greens. disc |
| 2014-06-23 |
20 |
store tcs foods cold at 45f or below. (3-501.16) observed items in small flip top cooler above 45f. ambient air temperature at 47f. items removed and put into refrigeration. vr for unit. |
| 2014-06-23 |
13 |
properly store raw animal foods to prevent contamination. (3-302.11) observed raw shell eggs stored over rte foods. cdi-rearranged. food shall not be stored in direct contact with soiled utensils. (3-304.11) observed containers of lemons stored in ice use |
| 2014-06-23 |
21 |
properly date mark ready to eat, refrigerated, ph foods. (3-501.17) observed items such as soup, eggrolls, chicken without date label. cdi-labeled. |
| 2014-06-23 |
34 |
food thermometer shall be calibrated. (4-502.11) observed thermometer not calibrated. cdi-calibrated. |
| 2014-06-23 |
41 |
properly store in use utensils. (3-304.12) observed bowls used for scooping stored down in food product. |
| 2014-06-23 |
39 |
.properly store wet wiping cloths. (3-304.14) observed wet wiping cloths stored under cutting board. |
| 2014-06-23 |
45 |
.equipment shall be in good repair. (4-501.11) observed rubber bands on slicer handle. repair slicer and cooler (see violation #20). |
| 2014-06-23 |
38 |
food employees shall wear hair restraints. (2-402.11) observed employee preparing food with hair restraint. |
| 2014-01-14 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p observed inadequate verbal/written employee health policy. sample employee health policy provided at inspection. |
| 2014-01-14 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed some dust on the ceiling around air vents, clean more often. |
| 2014-01-14 |
46 |
4-501.16 warewashing sinks, use limitation - c observed shrimp being thawed under running water in the 3 comp utensil sink. wash rinse and sanitize sink after this use and use. facility does have a 2 comp prep sink. |
| 2014-01-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed rubber bands on the slicer handle and adjustment handles. repair or replace slicer. |
| 2014-01-14 |
26 |
7-201.11 separation-storage - p observed a can of wd-40 stored on top of the ice machine. item moved to chemical shelf.7.202.11 restriction-presence and use - pf observed can of ant and roach spray labeled for household use in kitchen. pesticides must |
| 2014-01-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed no date marking. handout provided. |
| 2014-01-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed large metal bowl with build up around the handles. bowl is too large to fit into 3 comp sink or dish machine. remove from facility and use utensil that w |
| 2014-01-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw chicken, beef and seafood stored over rte (ready to eat) foods in the walk-in cooler and line prep cooler. all items rearranged according to final cook tempera |
| 2014-01-14 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf observed rancid smelling raw chicken breast in the back of the line prep cooler. item discarded. |
| 2014-01-14 |
1 |
2-102.12 certified food protection manager - c observed pic (person in charge) without food protection manager's certification. facility has until 8-5-2014 for compliance or 2 points will be deducted. |