| Violation Date |
Code |
Description |
| 2019-01-10 |
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 cracked floor tiles. |
| 2019-01-10 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in walkin cooler, under prep tables and on walkin cooler floor. repeat violation. |
| 2019-01-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer in bucket was less than 50 ppm chlorine. increased to 100ppm chlorine. |
| 2019-01-10 |
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 bottled sauces in prep unit without labels. pic agreed to label. |
| 2019-01-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p see temperature chart. many foods in prep units temped above 41f. educated pic on new 41f cold holding requirements. observed lettuce at 51f in prep unit top. it was stacked above the f |
| 2019-01-10 |
13 |
3-302.11 separate the different types of raw animal foods and separate raw animal foods from ready-to-eat foods. -p observed prepped raw chicken above prepped raw beef in walkin freezer. observed prepped raw beef above ready to eat foods in same freezer. |
| 2018-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food and soap residue on the non food contact surfaces of the slicer. repeat |
| 2018-10-10 |
45 |
4-501.11 maintain equipment in good repair. observed some rusting on the shelving in the walk in cooler. shelving can be re dipped or replaced. repeat |
| 2018-10-10 |
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 container of raw chicken on the floor of walk in cooler. cdi- pic relocated container of chicken to a shelf in walk in cooler. |
| 2018-10-10 |
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 container of shrimp that was tightly covered, at 64f in the reach in uni |
| 2018-10-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a red degreaser under prep areas in a jug and a spray bottle not labeled. cdi- pic labeled degreaser. |
| 2018-07-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p : observed employee putting on gloves to begin cooking without washing hands. cdi- directed to was hands and this was done correctly. |
| 2018-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found chopped cabbage from previous day 57 f in prep top. cdi- cabbage was voluntarily discarded. |
| 2018-07-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer bucket holding cloths measured 0 ppm chlorine. |
| 2018-07-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. found personal food on shelf in prep cooler stored over retail food; horizontal separation not clearly defined in same coolerbetween personal and |
| 2018-07-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food residue on non-food contact surfaces of slicer. interiors of prep coolers with spillage. |
| 2018-07-11 |
45 |
4-501.11 maintain equipment in good repair. shelves in walk-in cooler showing increasing rust. replaceor have professionally epoxy dipped. |
| 2018-01-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee beverage stored with lid and straw stored in beverages and mixers cooler at bar area over bottled facility beverages. cdi- pic corrected |
| 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. labels and label residue on the exterior of containers that were just washed in dish machine. dried residue on exteriors of containers. cleaning is needed. r |
| 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. 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 inc |
| 2018-01-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. sliced raw beef stored over opened sauces in prep cooler. cdi- pic zhi zhang corrected storage. |
| 2017-08-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee plating and preparing salads/ seaweed salads not wearing hair restraint. provide hair restraint. repeat |
| 2017-08-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. dried debris on inner compartment of meat grinder stored as clean. cdi- pic zhi zhang had grinder cleaned. |
| 2017-08-02 |
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. two scoops at rice warmers stored in room temperature water. pic removed immediat |
| 2017-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris in gaskets/ seal areas of cooler units and reach in freezer, and lower shelving in storage areas. cleaning is needed. |
| 2017-08-02 |
45 |
4-501.11 maintain equipment in good repair. some rusting/ peeling of shelving in walk in cooler. repair/ replace shelving. (0pts) repeat |
| 2017-08-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. five metal pans on wire rack over multi-compartment sink wet stacked together. cdi- pans separated. improvement noted from previous inspection. repeat |
| 2017-05-11 |
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. 4-501.11 maintain equipment in good repair. one small counter top cutting board heavily s |
| 2017-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans on wire shelving over multi-comp sink stacked tightly while wet. cdi- pans separated |
| 2017-05-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee cutting vegetables with no hair restraint on. provide hair restraint for all employee's preparing foods. repeat. |
| 2017-05-11 |
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. raw marinated chicken in prep cooler tightly covered during cooling process. cdi- |
| 2017-05-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. container of cooked lo mein noodles in prep cooler bottom of the unit not under temperature control. lettuce in salad prep cooler not under temperature control. cdi- noodles were remove |
| 2017-02-02 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. employee observed using bowl at cook line, then taking to multi-compartment sink and wipe out bowl using hands under running water. employee then took bo |
| 2017-02-02 |
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 raw chicken in walk in cooler and noodles in prep tightly covered during cooling pr |
| 2017-02-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee |
| 2017-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue on shelving in walk in coolers; dust build up on ceiling fan in prep area. cleaning is needed. |
| 2016-10-25 |
42 |
. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. three metal pans stacked tightly together while wet. cdi- corrected to allow for air drying. |
| 2016-10-25 |
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. pan of noodles cooling in walk in cooler tightly during cooling, container of bean |
| 2016-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. shredded lettuce and pulled lettuce in prep cooler not under temperature control. pic zhi zhang had note on cooler with today's date to not put any hazardous foods in cooler today. pic |
| 2016-06-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found several items in prep cooler tops above 45 f. most temperatures above 45 f were apparently due to overstacking of compartments. all moved to walk-in cooler or freezer and new prod |
| 2016-06-17 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: pic not present at start of inspection, with food prep in progress. cdi- pic arrived during inspection. |
| 2016-06-17 |
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: on entry observed employee cutting carrots with bare hand contact. pic stated carrots willbe cooked at a later date |
| 2016-06-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf: bleachand oven cleaner in unlabeled bottles. |
| 2016-06-17 |
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 : found cooked shrimp cooling in prep cooler designed for holding. shrimp moved to |
| 2016-06-17 |
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 bottles of cooking oils and water notlabeled as to contents. |
| 2016-06-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live adult german cockroach. control pests or professional treatmentmay be required. |
| 2016-06-17 |
46 |
.4-501.15 operate a warewashing machine in accordance with data plate. observed low temp dish machine not reaching 125 f as required on data plate. maximum temperature was 118 f with wide fluctuations. cdi- plumber called while on site to evaluate plumbin |
| 2016-03-29 |
52 |
5-501.15 outside receptacles - c observed some trash around dumpster and on ground. keep area around dumpster cleaned up and dumpster doors closed. |
| 2016-03-29 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in female restroom. |
| 2016-03-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. : observed small tongs for seafood salad laying down in salad and kim chi. utens |
| 2016-03-29 |
31 |
3-501.15 cooling methods - pf observed fried tofu double stacked in flip top. **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. cdi-discussion |
| 2016-03-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed no date marking on squid salad or kim chi. **3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared an |
| 2015-12-16 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: 2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p:several languages spoken in fa |
| 2015-12-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p : observed employees donning gloves without handwash. 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils a |
| 2015-12-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed sprouts, napa, at cook line above 45 f. observed lomein, egg roll mix at prep area unattended for extended amount of time in temperatures over 45 f. refer to temperature chart. |
| 2015-12-16 |
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 sesme chicken date marked 12/9 in walk-in cooler. observed chili sauce in walk in cooler dated |
| 2015-12-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : found several containersof unlabeled degreaser. some containers had been labeled but was wearing off. keep labels legible. |
| 2015-12-16 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf: facility has 3-compartment sink but all equipment cannot fit easily into sink. remove large marinating bowl and replace with smaller. |
| 2015-12-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelves in walk-in cooler, soiled non food contact surfaces of slicer, soiled interior of prep coolers especially at cook line. |
| 2015-12-16 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in female restroom. |
| 2015-12-16 |
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 small tongs for seafood salad laying down in salad. |
| 2015-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: bean sprouts in flip top 47 f. cdi- ice added. |
| 2015-08-21 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: observed two signed employee he |
| 2015-08-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed slicer last used previous day that was stored with food residue attached. cdi- slicer broken down and moved to dish machine. |
| 2015-08-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf: sesme chicken, egg rolls, chili paste sauce, dumplings in freezer, pho broth not date marked. allowed to date. |
| 2015-08-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. rolling cart items not labeled. repeat violation. |
| 2015-08-21 |
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. sugar scoop with handle down in sugar. |
| 2015-08-21 |
46 |
4-301.12(b) -pf: facility has a 3-compartment sink but compartments are not large enough to accomodate the largest utensils / equipment. |
| 2015-08-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. powerdink with screww top on shelf of walk-in cooler over retail food. |
| 2015-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior of cooler on wok line had spills and dried food debris in center section. observed racks in walk in cooler needed better cleaning. |
| 2015-03-20 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on line cooler. |
| 2015-03-20 |
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 rolling tray of food items in front of wok line. items were in working containers which were not labeled. label with com |
| 2015-03-20 |
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 covered pan of noodles in walk in cooler. noodles measured 71 and had been |
| 2015-03-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee coffee was covered but cup was stored on middle shelf of dry goods area, above items for use in facility. cdi - cup moved. |
| 2014-11-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed overstacked egg rolls in pan in upper section of prep cooler on wok line. |
| 2014-11-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pan of food nested directly into pan of cut cabbage. cdi - explained issue to pic, who removed foods. |
| 2014-11-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp wiping cloths on prep tables. cdi - removed to buckets of sanitizer. |
| 2014-08-12 |
45 |
4-401.11 equipment, clothes washers, dryers and storage cabinets, contamination prevention- location - c. do not locate equipment under areas where dripping condensation from above can contaminate it. observed air duct in kitchen was dripping with condens |
| 2014-08-12 |
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 covered pans of cooling cooked chicken in walk in cooler. chicken ha |
| 2014-08-12 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p. observed bottle of allergy medicine stored above sugar, rice, and vinegar. cdi - moved to shelf away from food and utensils and equipment. |
| 2014-08-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed no date marking on cooked squid, cut watermelon. cdi - dated yesterday. |
| 2014-03-11 |
54 |
6-501.110 using dressing rooms and lockers - c. observed jacket hanging from corner of dry goods rack. keep in designated area. |
| 2014-03-11 |
45 |
4-205.10 food equipment, certification and classification - c. observed rice cooker in use for brown rice was labeled for household use only. pic stated he would remove and purchase approved cooker. |
| 2014-03-11 |
34 |
4-302.12 food temperature measuring devices - pf. thin probe thermometer needed for measuring temperature of thin foods such as shredded cabbage. no thin probe thermometere observed today. vr. verification required. |
| 2014-03-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed cooked egg rolls in freezer with no date. observed cooked egg rolls thawing in walk in cooler and with only the made date, not the pul |