| Violation Date |
Code |
Description |
| 2018-12-15 |
45 |
4-501.11 maintain equipment in good repair. observed out of service beverage cooler at front counter with condenser blade stored inside. pic states owner of equipment is scheduled to pick this unit up from facility. -0- |
| 2018-12-15 |
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 unlabeled oils and sauces on rolling cart at wok stove. -0- |
| 2018-12-15 |
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 egg rolls that were frozen and thawed with date marking 12/4/2018. cdi - pic educated staff to p |
| 2018-12-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried rice hot holding at 130f in rice warmer. pic stated rice was cooked at 1pm. cdi - pic reheated rice in wok to over 165f. -1.5- |
| 2018-12-15 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed no wrappings or lids on spices and sauces stored on rolling cart at wok stove. repeat -3- |
| 2018-07-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food in facility on top of and mixed in with facility food. cdi - pic designated shelf in walk in cooler for employee food. -.5- |
| 2018-07-25 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling in restrooms. -0- |
| 2018-07-25 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed no backflow preventer on hose bib outside at can wash. -0- vr no later than 08/03/2018. |
| 2018-07-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving and sink handles on 3 comp sink. -0- |
| 2018-07-25 |
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 in walk in cooler 4 inches off floor. -0- |
| 2018-07-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lo mein pan in prep unit for lo mein with buildup from previous day. cdi - pic educated to clean between uses by washing, rinsing and sanitizing. -0- |
| 2018-07-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed no wrappings on seasoning, spices and sauces on rolling cart at cook line. -1.5- |
| 2018-04-04 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2018-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from cooler door handles, faucet handles, and equipment surfaces throughout. |
| 2018-04-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf nappa cabbage cut today cooling in flip top. cdi - relocated to walk in cooler for |
| 2018-01-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dark build up from walk in cooler door gasket. |
| 2018-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p egg rolls and pork holding above 45f in flip top. cdi - out of temp products discarded. reminded pic that the cold holding requirement will change to 41f on january 1st, 2019. |
| 2018-01-22 |
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 floors around edges by floor wall joints throughout |
| 2017-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean handles of doors in kitchen, prep cooler door handles, faucet handles, and all other hand contact areas to eliminate build up and prevent cross contam |
| 2017-10-30 |
45 |
4-502.11(a) maintain utensils in good repair. plastic food tubs with a lot of wear and surfaces that are no linger smooth and easy to clean still in use. replace as needed. |
| 2017-10-30 |
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 lo mein noodles cooling in prep cooler with ambient air temp near 45f. cdi - reloc |
| 2017-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf plastic tubs stored as clean with dried food debris. cdi - sent to dish area for processing. improvement from last inspection. |
| 2017-10-30 |
8 |
6-301.14 post a handwash sign at each handsink. no handwashing sign posted at back handsink. cdi - adhesive handwashing sign left with pic to post at hand sink. |
| 2017-07-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on whisk and veggie chopper stored as clean. cdi - sent to dish area for repocessing. |
| 2017-07-10 |
47 |
n4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from wire shelf in dry goods area. |
| 2017-07-10 |
45 |
4-501.11 maintain equipment in good repair. repaint or replace rusty shelf with chipping paint in walk in cooler. |
| 2017-04-04 |
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 floors under equipment. major improvement from last |
| 2017-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up in low prep cooler gaskets and cooler handles and sink faucet handles throughout. |
| 2017-04-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on counter nest to rice steamers; no sanitizer bucket available to store in. cdi - cloth placed in laundry bin. |
| 2017-04-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few small ants on floor near grease trap at back door. continue working with pest control service provider to eliminate pests. |
| 2017-04-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf raw shrimp and cooked pork placed in the flip top to cool after prep. cdi - both i |
| 2017-04-04 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf egg rolls that have been cooked, frozen, and thawed out two days prior with no date marks. cdi - back dated today; discussed that items cook |
| 2017-04-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf only handsink in kitchen blocked by painting supplies. cdi - supplies relocated to allow access to handsink. |
| 2017-02-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p egg rolls overstocked in flip top and pork in flip top holding above 45f. cdi - both relocated for rapid cool down. |
| 2017-02-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer in bucket testing 0ppm chlorine. cdi - solution dumped and remade at correct concentration. |
| 2017-02-07 |
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 floors and clean build up of dust and grease from c |
| 2017-02-07 |
47 |
as 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe out drips and crumbs from inside low prep cooler. |
| 2016-10-10 |
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 and spider webs fom walls near ceiling in kitc |
| 2016-10-10 |
45 |
4-501.11 maintain equipment in good repair. paint chipping on ends of shelves in low prep cooler. repaint ends so that they are smooth and easily cleanable. |
| 2016-10-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. couple of wet wiping cloths stored on prep surfaces in kitchen. cdi - chef relocated wiping cloths into sanitizing solution. |
| 2016-10-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf food debris on a few pans stored as clean. cdi - all sent to dish area for reprocessing. |
| 2016-07-01 |
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 faucet handles of three comp sink and wall behind t |
| 2016-07-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed house flies in kitchen. continue working with pest control service provider to eliminate pests. |
| 2016-07-01 |
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 pork cooling in flip top. cdi - relocated to walk in freezer for rapid cool down. |
| 2016-04-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. spider webs behind cooking equipment at cook line. no live pests noted. remove these and continue working with pest control service provider to eliminate and prevent pests. |
| 2016-04-13 |
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 cooked pork cut 1 hour prior and placed in flip top to cool. cdi - pork relocated |
| 2016-04-13 |
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 chef used bare hands to transfer cooked chicken from large bowl to sheet pan for cooling. cdi - chicken discarded. |
| 2016-01-11 |
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 chicken wings and lo mein noodles cooked yesterday with no date mark. all other items in facility are date marked. cdi - these items back da |
| 2016-01-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. spider webs behind cooking equipment at cook line. no live pests noted. remove these and continue working with pest control service provider to eliminate and prevent pests. |
| 2016-01-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p fried rice holding below 135f in rice warmer. pic indicated that fried rice is cooked then cold sauce and veggies are added to the hot rice. cdi - rice was reheated to 165f+. suggesete |
| 2016-01-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. heavy build up of food debris on faucet handles and spout at three comp sink. clean these as they can be a major source of cross contamination. |
| 2015-10-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-302.11(a) separate the different types of raw animal foods. -p raw chicken above raw pork in walk in freezer; raw shrimp and raw beef above ready-to-eat sauces in flop prep cooler. cdi - |
| 2015-10-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in bucket at 0ppm chlorine; all others at correct concentration. cdi - bucket dumped and remade at correct concentration. |
| 2015-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sesame chicken holding above 45f in flip top. cdi - chicken pulled to walk in cooler for rapid cool down. repeat violation. |
| 2015-10-13 |
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. floors under three comp sink near cook line in need of cl |
| 2015-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed rust on low shelves in walk in cooler. repaint or replace. |
| 2015-10-13 |
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 cooked pork and sweet and sour chicken in low prep cooler with no date mark. cdi - correctly back dated. overall improvement in date marking |
| 2015-07-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p boxes of unwashed celery and unwashed bell peppers stored above five gallon buckets of sauces that are ready to eat. cdi - rearranged to correct today; chef indicated that facility will beg |
| 2015-07-20 |
53 |
general comment6-501.11 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. walk in cooler floor needs resealing or repainting. |
| 2015-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. when told to date mark items in walk in cooler, staff made paper labels, and dipped label in a small bowl of liquid cornstarch to adhear label to food contai |
| 2015-07-20 |
42 |
general comment4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. discussion with chef indicated that food pans are dried with a cloth before storing. discontinue. |
| 2015-07-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. upon entering kitchen, observed multiple wet wiping cloths stored on cutting board. keep these in sanitizing solution or place in laundry once wet. |
| 2015-07-20 |
35 |
general comment3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. dry goods such as salt, sugar, and msg unlabled at cook line. label. |
| 2015-07-20 |
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 items such as egg rolls and sweet and sour chicken are cooked in batches, then frozen and pulled |
| 2015-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sesame chicken holding at 60f in flip top unit. cdi - pan on chicken discarded; instructed chef not to overstock items in the flip top. |
| 2014-08-08 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. pic stated that all in use utensils were sanitized every night. cdi by instruction. |
| 2014-08-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed raw chicken being stored over soy sauce in the walk in cooler. cdi- chicken was moved to the bottom shelf. |
| 2014-08-08 |
2 |
general comment: 2-103.11 (m) person in charge-duties - pf. observed no health policy present. cdi- employee health policy template given to pic (chinese). |