| Violation Date |
Code |
Description |
| 2018-12-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food items stored above food in walk in cooler and personal coats etc. stored above containers of rice on storage rack. |
| 2018-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few plates being tight stacked while wet. |
| 2018-12-14 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed server wrapping rice utensils with plastic wrap to dip rice but handled the plastic wrap food contact item with bare hands. cdi- utensil switched out, worker put on |
| 2018-12-14 |
33 |
3-501.13 use approved thawing methods. observed box of raw chicken thawing at room temp, had warmed to 46 degrees during thawing. cdi- pic moved chicken to walk in cooler. |
| 2018-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs peanut sauce being left out at room temp during lunch service at 52 degrees. either add this item to the tphc foods being time marked or cold hold the item. cdi- sauce place |
| 2018-12-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed mushrooms, potatoes, and green onions stored above washed and cut bagged veggies in walk in cooler. cdi- unwashed produce moved below washed rte produce. |
| 2018-12-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2018-09-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2018-09-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee bottle drink stored on main prep table cutting board. cdi- drink removed, table cleaned. |
| 2018-09-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -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 food employee handle |
| 2018-09-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. -p observed 4 pieces of grilled chicken being removed from grill at a final cook temperature of 150 degrees and fried duck being removed from fryer with a final cook temperature of 153. poultry must |
| 2018-09-19 |
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 observed no foods being date marked including: cut cabbage, opened bag of spinach, cut lettuce, cut tomatoes. all foods that were not date m |
| 2018-09-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer spray bottle too strong, bleaching test strip. cdi- bottle removed. |
| 2018-09-19 |
33 |
3-501.13 use approved thawing methods. observed raw frozen scallops left out at room temp to thaw. need to thaw under cool running water or use other effective thawing method. cdi- scallops moved to walk in cooler. |
| 2018-09-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few plates being tight stacked while wet. |
| 2018-09-19 |
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 facility uses tphc for a few foods o |
| 2018-06-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed green curry holding below 135 f on stovetop. cdi- discarded green curry. |
| 2018-06-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after activities that contaminate them.-p: upon entry observed employees working with raw chicken. employees gathered up chicken and made several trips to walk-in co |
| 2018-06-27 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p: observed napa cabbage in direct contact with walk-in shelves. cdi- moved napa from direct contact with shelves. |
| 2018-06-27 |
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: facility could not produce written |
| 2018-06-27 |
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: found many containers of peanut sauce not date marked in prep cooler. |
| 2018-06-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee working with raw chickenwhile wearing wrist watch. same employee later was cooking with wrist watch on wrist. |
| 2018-06-27 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled wiping cloth on surfaces and cutting boards in kitchen. |
| 2018-06-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed tablet charging on shelf in dish pit. tablet in contact with paprika containers. |
| 2018-03-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored on work surfaces. |
| 2018-03-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employee cooking food with watch on arm. |
| 2018-03-29 |
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 dry food containers without labels. |
| 2018-03-29 |
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 chopped cabbage and leaf lettuce in upright cooler without date mark.cdi by date marking. |
| 2018-03-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -pobserved employees changing gloves without washing hands.2-301.14 when to wash - pobserved employee return from outside and went back to work without washing hands.cdi by employee washin |
| 2018-03-29 |
4 |
2-401.11 eating, drinking, or using tobacco - observed employee eating in the kitchen.observed employee beverage uncovered and stored in prep cooler.cdi by beverage discard. discussed employees eating in kitchen with pic. employees will eat in dining room |
| 2017-11-30 |
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 an employee cutting tomatoes with bare hands. cdi - tomatoes were discarded and explained that gloves ne |
| 2017-11-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp stored above lettuce and cooked chicken in the prep unit by the fryers. observed raw duck stored on top of a box of lettuce in the walk in cooler. cdi - items were rea |
| 2017-11-30 |
22 |
repeat violation 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 cabbage, |
| 2017-11-30 |
33 |
3-501.13 use approved thawing methods. - observed raw shrimp and raw chicken thawing out on the prep sink. cdi - items were placed under cold running water to thaw. |
| 2017-11-30 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a bottle of bleach sanitizer too strong and bleaching out the test strip. observed another bottle of bleach sanitizer below 50 ppm. cdi - both bottles were re-made at |
| 2017-09-22 |
54 |
repeat violation 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's keys, lanyard and a lighter stored on top of a plate on the shelf next to the cook line. cdi - items wer |
| 2017-09-22 |
22 |
repeat violation 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 - times were marked |
| 2017-09-22 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed chicken and shell eggs above 45f on the cook line. cdi - chicken was taken to the walk in to cool and ice was added to the eggs. |
| 2017-06-21 |
22 |
repeat violation 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 items he |
| 2017-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed pink and black build up behind the shield in the ice machine. observed a deli slicer stored as clean with food debris on it on the dry storage shelf |
| 2017-06-21 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed bleach sanitizer too strong and bleaching out the test strip. cdi - demonstrated how to mix the sanitizer in the 3 comp. sink and then fill the sanitizer bottles from |
| 2017-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cabbage at 50f in the reach in cooler and tomaotes at 61f in the prep top. cdi - cabbage was moved to the walk in cooler to cool. the top layer of tomatoes was voliuntarily di |
| 2017-06-21 |
45 |
4-501.11 maintain equipment in good repair. - observed a reach in cooler with an ambient air temperature of 50f. maintenance has been contacted and will be out later today to check it. pic is not storing tcs items in it until it is repaired. verification |
| 2017-06-21 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's cell phone on a plate. |
| 2017-03-23 |
54 |
repeat violation 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's ipad stored on the dry storage shelf and employee food stored with facility food. cdi - items were remov |
| 2017-03-23 |
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 dry storage shelves and the walk in cooler shelves. |
| 2017-03-23 |
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 the handle of the scoop down in a bin of corn starch and a spoon handl |
| 2017-03-23 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 4 squeeze bottles without labels. |
| 2017-03-23 |
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 while tightly closed in a bag and another covered with a |
| 2017-03-23 |
22 |
repeat violation 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 cabbage, |
| 2016-12-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed a personal drink on a prep table and 2 on the top shelf of the dry storage rack. cdi - drinks were moved to a correct location. |
| 2016-12-16 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed the facility having issues with the hot water heater. maintenance is currently working on it. handsinks are only reaching 52f. facility has a high temp. dish machine that has its own booste |
| 2016-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed pink and black build up behind the shield in the ice machine. |
| 2016-12-16 |
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 chicken, cabbage, fried t |
| 2016-12-16 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in cooler by the hot water heater. replace gasket.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certifi |
| 2016-12-16 |
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 other items stored with facility items throughout. separate personal and facility items. |
| 2016-07-22 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single-use 'to-go boxes' stored on a dirty rack with the |
| 2016-07-22 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf the facilities thermometer is not a thin probe thermometer, thus an inaccurate reading when taking temperatures of cut cabbage, tomatoes, chicken, etc. vr |
| 2016-07-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation consistent issues with cold holding. product is out of temperature in prep unit along with the stand up refrigerator by the walkin cooler. advised to use thermometer mo |
| 2016-07-22 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed handsink with a nsf water purifier attachment on the sink. cdi - advised that handwashing sinks are only for handwashing, not filling up customers cups with water. soap and ot |
| 2016-07-22 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, and rinse using running warm water -p 2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or simi |
| 2016-07-22 |
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 issues with employee handwashing. so it would be best safe practices if employee's wore gloves during food preparation and on the |
| 2016-01-06 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. pic was not present at start of inspection. facility was in active food prep. |
| 2016-01-06 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed facility has symptoms and reportable diseases posted but pic could not locate signed copies of employee health policy. cdi- through instruction. copy |
| 2016-01-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items stored on prep unit top above 45 f (see temp chart). pic stated items had be out less than 1 hour. cdi- items were placed in the walk in freezer to properly cool. |
| 2016-01-06 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p observed employee medcine stored in dry storage area of facility. cdi- item was moved. |
| 2015-07-14 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in bottom of prep cooler on cook line. repeat. |
| 2015-07-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. label containers of sanitizer. see item # 26. repeat |
| 2015-07-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed wiping cloth container to be unlabeled. cdi by labeling as sanitizer. |
| 2015-07-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items stored at prep cooler on cook line > 45f. sliced tomatoes, cabbage, bean sprouts, and pre-cooked chicken. cdi by moving food items to walk-in cooler (<1hrpic). mai |
| 2015-07-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one covered employee beverage stored on work surface prep table. cdi by removed and stored correctly. |
| 2014-12-09 |
52 |
5-501.115 maintaining refuse areas and enclosures - cobserved a build up of boxes around the recycling dumpster. |
| 2014-12-09 |
45 |
4-501.11 maintain equipment in good repair.observed duct tape used to repair the broken ice machine lid. observed evidence of a leak inside the prep cooler on the cook line, observed standing water in the bottom of the unit. |
| 2014-12-09 |
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 an in use knife stored in between two pieces of equipment. |
| 2014-12-09 |
39 |
3-304.14 wiping cloths, use limitation - clabel sanitizer buckets used to store wiping cloths. |
| 2014-12-09 |
4 |
2-401.11 eating, drinking, or using tobacco - cobserved an employee eating lunch on the cutting board on top of a prep table. cdi- pic asked employee to eat in dining area. |
| 2014-07-10 |
37 |
3-305.11 food storage-preventing contamination from the premises - cmaintain food off of the floor. observed boxes of raw chicke stored on the floor of the walk in cooler. cdi by moving onto shelving. |
| 2014-07-10 |
13 |
3-304.15 (a) gloves, use limitation - pemployees are required to change gloves when changing tasks. observed employees handling raw food, then handling dishes, then attempting to cook food with the same gloves. observed gloves being rinsed off in some cas |
| 2014-07-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all foods at a safe temperature. observed several items stored out on the cutting board or the cook line at arrival above 45f, |
| 2014-07-10 |
38 |
2-402.11 effectiveness-hair restraints - cwaitresses who prepare food are considered food employees and must wear hair restraints while handling food. observed a waitress place rice and spring rolls onto plates without a hair restraint.2-303.11 prohibitio |
| 2014-07-10 |
6 |
2-301.14 when to wash - pproperly wash hands when contaminated. observed an employee handle raw scallops, then go to wash dishes and then to handle food without washing hands in between. observed another waitress come into the kitchen without washing hand |
| 2014-07-10 |
51 |
5-501.17 toilet room receptacle, covered - cprovide a covered trash receptacle for the womens restroom. |
| 2014-07-10 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - crepair the wall behind the wait station handsink. |
| 2014-07-10 |
39 |
3-304.14 wiping cloths, use limitation - cobserved wiping cloths still in use stored on the prep tables. wiping cloths should be stored in sanitizer only. observed cloths in soapy sanitizer water. |
| 2014-07-10 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - pthe pic must provide documentation or otherwise demonstrate knowledge of an employee health policy. observed the pic unaware of any symptoms exce |