| Violation Date |
Code |
Description |
| 2018-12-19 |
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 floor |
| 2018-12-19 |
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 |
| 2018-08-03 |
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 |
| 2018-08-03 |
45 |
4-101.19 nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. repeat violation. observed pap |
| 2018-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items. advised to allow items to air dry. |
| 2018-08-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed celery in box on floor in the walkin cooler. observed broccoli in box on floor in the main kitchen ar |
| 2018-08-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knives, peelers, dicers, and cooking equipment dirty with build up. cdi - brought to 3 compartment sink for a cleaning procedure. 4-501.114 maintain |
| 2018-08-03 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed unwashed mushrooms stored above ready to eat uncovered chicken and noodle. cdi - educated about proper storage order. relocated mushrooms to bottom of storage rack. |
| 2018-02-20 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed food employee washing off hands in prep sink. cdi - educated to only wash hands in a handsink. employee washed hands properly. |
| 2018-02-20 |
14 |
4-701.10 equipment food-contact surfaces and utensils shall be sanitized. observed food employee put on rubber gloves from dry storage rack, wash them off in prep sink (contaminated them), then move to handle ready to eat rice. cdi - discarded rice. educ |
| 2018-02-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed egg rolls with incorrect date. egg roll was cooked on sunday; egg rolls were dated for yester |
| 2018-02-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one fly in the back of the kitchen. advised to prevent pests from entering kitchen. |
| 2018-02-20 |
45 |
4-101.19 nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. observed dirty cardboard used a |
| 2018-02-20 |
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 |
| 2018-02-20 |
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 one broken tile at the can wash. advised to repair. |
| 2017-11-06 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee food stored with other custo |
| 2017-11-06 |
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 |
| 2017-11-06 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken opened up from commercial package and stored above raw beef in freezer. cdi - chicken moved to the bottom of the speed rack. |
| 2017-11-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels for the towel dispenser at the front handsink. cdi - provided towels to the handsink. 5-205.11(a) a handwashing sink shall be maintained s |
| 2017-11-06 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee bare handing dumplings when preparing the dumplings. the dumplings are not in ready to eat form. cdi - educated imp |
| 2017-08-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employees are doing better with wearing gloves, but don't understand to wash hands before putting on gloves. cdi - educated pic and food employees to wash hands before put |
| 2017-08-09 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispenser empty at the back handsink. cdi - pic provided soap to the handsink. |
| 2017-08-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed incorrect date marking. facility cooks chicken and pork in bulk on one day, freezes it, then |
| 2017-08-09 |
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 utensil stored on d |
| 2017-08-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid open. facility has shared dupmster with other stores. repeat violation. |
| 2017-08-09 |
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 |
| 2017-08-09 |
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 one tile broken at can wash. repeat violation. |
| 2017-08-09 |
45 |
4-101.19 nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. repeat violation. observed card |
| 2017-05-30 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee bare hand contacting food not in ready to eat form; employee bare handing cooked shrimp. the shrimp does not get se |
| 2017-05-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed brown sauce on the floor. cdi - educated to not store food on the floor. advised to store food off of |
| 2017-05-30 |
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 ladle handle stored |
| 2017-05-30 |
45 |
4-101.19 nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. observed cardboard used as nonfo |
| 2017-05-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed front handsink without papertowels in the dispenser. cdi - pic provided more papertowels to the dispenser. |
| 2017-05-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with lids open. educated to keep lids closed to the dumpster. |
| 2017-05-30 |
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 tile broken at the can wash area. advised to repair. 6-501.12 floors, walls, |
| 2017-05-30 |
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 |
| 2017-03-03 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed food employee wash hands in the prep sink. cdi - advised to wash hands with soap in a handsink and use papertowel to turn off faucets to prevent recontamination. educated importance of washing han |
| 2017-03-03 |
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 |
| 2017-03-03 |
36 |
6-202.15(d) openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. observed back screened door wide open. cdi - advised to leave screened door closed or to |
| 2017-03-03 |
33 |
3-501.13 use approved thawing methods. observed large amounts of chicken and pork thawing in standing water. cdi - provided running water to the containers. |
| 2017-03-03 |
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 chicken in cooling phase sitting out in container. observed dumplings on speed |
| 2017-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken (general chicken) in container sitting out next to wok burner. food employee keeps product there for service when orders are made. cdi - educated that this product i |
| 2017-03-03 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee bare hand contact lo mein not in ready to eat form. cdi - advised to wash hands in handsink then put gloves on befo |
| 2016-10-21 |
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 rice cooling down with plastic wrap covering product. cdi - educated about no |
| 2016-10-21 |
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 rice cooked last night and product is out of temperature. refer to temperature chart. rice did not meet cooling time/tempera |
| 2016-10-21 |
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, nonabsorbent, and withstand repeated warewashing. observed raw beef stored in trash bag |
| 2016-07-21 |
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 |
| 2016-07-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed msg in a metal container next to the stove without a food label with common name. cdi - pic provided a label stating 'msg |
| 2016-07-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed egg rolls that have exceeded time/temperature criteria by one day. cdi - educated importanc |
| 2016-07-21 |
14 |
4-702.11 utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. -p observed food employee wash colander, and then air dry without rinsing and sanitizing. cdi - created a proper chlorie sanitizer solution to sanitize |
| 2016-07-21 |
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. observed food employee's recont |
| 2016-05-12 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cabbage in the walkin cooler stored without protective covering. cdi - provided plastic wrap. |
| 2016-05-12 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the handsink in the back. cdi - provided handwashing sign. |
| 2016-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature in the walkin cooler. refer to temperature chart. cdi - food was cooked last night; discarded product. |
| 2016-05-12 |
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 repeat violation. observed cooked chicken cooling out at room temperature. cdi - educat |
| 2016-05-12 |
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 |
| 2016-05-12 |
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 floor |
| 2016-05-12 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee plates, spoons, and cell phon |
| 2016-05-12 |
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 rice dispensing spo |
| 2016-03-10 |
33 |
3-501.13 use approved thawing methods.observed raw chicken thawing in the back prep sink in standing water. cdi - educated pic about putting thawing product under running water; placed raw chicken under running water. |
| 2016-03-10 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken stored behind raw shrimp in the flip top cooler. the chicken would have to be brought over the shrimp to cook, thus resulting in possible cro |
| 2016-03-10 |
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 product in walkin cooler covered with plastic wrap. repeat violation. cdi - un |
| 2016-03-10 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf observed that facility does not have a thin probe thermomter. vr |
| 2016-03-10 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee touching raw chicken with bare hands and then go strait to prepping raw shrimp and touching the raw shrimp. cdi - educated employee and pic that employees need to wash |
| 2016-03-10 |
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, nonabsorbent, and withstand repeated warewashing. observed that broccoli is being stored |
| 2016-03-10 |
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 dust build up on top of the ice tea machine. in need of cleaning. |
| 2016-03-10 |
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 that facility is cooking with multiple white powders. instructed pic to label the msg. cdi - labeled msg |
| 2015-12-14 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed chicken behind shrimp in the flip top cooler. the chicken would be brought over the shrimp resulting in cross contamination. cdi - placed the chicken in a |
| 2015-12-14 |
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 rice in the walkin cooler] cooling with plastic wrap covering the product. cdi |
| 2015-12-14 |
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 napkins stored with |
| 2015-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed most of the equipment and utensils wet stacked on the air drying rack.4-903.11(b) clean equipment and utensils shall be stored in a self draining position that allows air |
| 2015-12-14 |
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 build up of dust on the walkin cooler fan. |
| 2015-12-14 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed a powerdrill with a whisk attachment. pic states that this equipment is not being used. |
| 2015-12-14 |
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 food employees re-using the same cardboard box for the broccoli |
| 2015-07-14 |
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. |
| 2015-07-14 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open and screen door used. repair rip at top of screen door to prevent insect entry. |
| 2015-07-14 |
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 dry ingredients. |
| 2015-07-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink can stored on shelf above prep unit. |
| 2015-02-24 |
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 scoops stored in room temperature water. |
| 2015-02-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink partially blocked by rice bins and soda crates. cdi-pic instructed to move. |
| 2015-02-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken and raw beef thawing in the same pan. cdi-items discarded.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pot of raw eggs stored on top of pan |
| 2015-02-24 |
53 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. cleaning and re-arranging of items in dry storage is needed to reduce clutter and prevent harborages for pests. |
| 2014-11-19 |
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. clean dust from menu board. |
| 2014-11-19 |
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 more items such as cooked pork and sweet and sour chicken in walk in cooler. date mark cooked items in small prep coo |
| 2014-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in flip top prep cooler holding above 45f. cdi-setting on cooler turned down. ambient air temperature of unit after 15 minutes lowered to 46f and dropping. pic stated tem |
| 2014-08-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large amount of ants around back door and can wash. pic will provide ehs with a copy of pest control invoice for the following week. vr |
| 2014-08-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed only a dial stem thermometer available that is insufficient to measure the mass of thin foods. vr |
| 2014-08-21 |
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 items cooling tightly covered with plastic wrap and in deep portions. coo |
| 2014-05-22 |
31 |
use proper cooling methods. (3-501.15) observed rice cooling tightly covered with plastic wrap. vent pan to allow cold air circulation and rapid cooling. |
| 2014-05-22 |
26 |
only those toxic materials that are required for operation and maintenance of food establishment shall be allowed in a food establishment. (7-202.11) observed a can of lye which pic stated was for unclogging drain in mop sink. can specifically states for |
| 2014-05-22 |
54 |
keep employee belongings separate from facility products to prevent contamination. (6-403.11) observed several sealed food products belonging to employeees stored amongst food for facility. designate an area for employee food storage. |
| 2014-05-22 |
13 |
properly store raw animal foods to prevent contamination (3-302.11) observed raw meats stored over ready to eat foods in two door cooler. cdi-rearranged to proper storage order. |