| Violation Date |
Code |
Description |
| 2018-12-05 |
45 |
4-501.11 maintain equipment in good repair. observed rusted/damaged shelving and prep tables in facility kitchen and walk in coolers. |
| 2018-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic containers in the clean dish area. items must be allowed to air dry after wash/rinse/sanitize process concludes. |
| 2018-12-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soy sauce buckets stored directly on the floor of the walk in freezer. observed employee items such as tobacco products stored a |
| 2018-12-05 |
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 food items kept longer than 24 hours in the walk in cooler not date marked. facility had pre-prepared chicken, noodles, and various |
| 2018-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stacked plastic containers in the clean dish area with slight food residue present on the food contact surfaces. items were taken for re-processing. |
| 2018-12-05 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed two large containers of beef items not covered in the prep area while not being actively used. items had been taken out of the walk in cooler for us |
| 2018-09-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored intermingled with food service items. items were removed by pic. |
| 2018-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler covered with aluminum foil. such shelving must be either repaired or replaced with a smooth, easily cleanable surface. |
| 2018-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet nested containers in the kitchen area. |
| 2018-09-26 |
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 two knives stored between the gap of prep tables. items may not be stor |
| 2018-09-26 |
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 facility attempting to cool foods while the foods are covered with plastic |
| 2018-09-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabelled bottle of chemical table cleaning liquid. item labelled by pic during inspection.7-208.11 store labeled, first aid supplies to prevent contam |
| 2018-09-26 |
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 cooked shrimp and noodles cooling while tightly covered with plastic wrap in the walk in cooler. items had been prepared 1.5 |
| 2018-06-21 |
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 noodles left to cool overnight in a reach in cooler unit at 65f. item was discarded voluntarily. cooling of foods should b |
| 2018-06-21 |
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 covered noodles left in a reach in cooler unit overnight to cool, item was |
| 2018-06-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed multiple large white buckets used for sanitizer/cloth storage placed directly on the floor. |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several potentially hazardous foods at 47-49f in a reach in cooler unit. unit was not functioning properly. potentially hazardous items were removed from the interior of the u |
| 2018-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cooler gaskets, sides of equipment such as prep coolers, and ventilation hood with grease/residue accumulation. |
| 2018-06-21 |
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. observed a large cleaver stored in the area between a prep table and a prep sink, |
| 2018-01-26 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. repeat violation. |
| 2018-01-26 |
54 |
4-204.11 ventilation hood systems, drip prevention - c observed hood system collecting heave grease residue.6-303.11 intensity-lighting - c observed lighting in kitchen not meeting proper intensity. |
| 2018-01-26 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. observed grout deeply grooved in several areas of kitchen; backdoor area, dish machine area. repeat violation. |
| 2018-01-26 |
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 facility cutting plastic containers to make homemade utensils. repeat violation |
| 2018-01-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cigarettes stored above food in flip top cooler. cdi cigarettes removed from kithcen.3-307.11 protect food from contamination s |
| 2018-01-26 |
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 rice cooling in bus tub container above 45f prepared on previous day. cd |
| 2018-01-26 |
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 prepared yesterday in walk-in cooler at 57f. cdi rice voluntarily discarded. verification required. |
| 2017-11-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout and tiles heavily broken in dish machine area. |
| 2017-11-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris; walk-in cooler floor, walk-in freezer floor, handles of equipment, shelves in reach-in |
| 2017-11-29 |
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 employees cutting plastic containers to create scoop and sesame seed shaker. cd |
| 2017-11-29 |
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 items on buffet not being |
| 2017-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice, cabbage and chicken holding out of temperature control. see temperature chart for temperature observations. cdi all items voluntarily discarded. |
| 2017-11-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken stored directly above raw pork in walk-in cooler. observed raw pork stored above ready-to-eat sauces in walk-in cooler. cdi pic rearranged items properly. |
| 2017-11-29 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2017-09-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed tofu in reach-in cooler not covered/protected. observed wings, lobster and two containers of pork in walk-in freezer not covered/protected. cdi it |
| 2017-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed reach-in cooler not holding products below 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. observed chicken under cold running wate |
| 2017-09-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two containers of pork stored directly on floor in walk-in freezer. |
| 2017-09-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed heavily rusted/peeling shelves in walk-in cooler. repeat violation. observed reach-in cooler not holding products below 45f, water collecting in bottom of cooler. |
| 2017-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed shelves heavily rusted/peeling. facility covered shelves with laminate flooring. covering must be removed. replace/resurface shelves.4-501.12 resurface or replace cutting surfaces that can no longer be |
| 2017-06-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sauces and boxes of packet sauces stored directly on floor.3-304.13 linens and napkins, use limitations - c observed linen in di |
| 2017-06-27 |
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 tightly covered in plastic bus tub containers in reach-in |
| 2017-06-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed employee sanitizing dishes in greater than 200 ppm. cdi dishes washed, rinsed and sanitized in correct concentration. |
| 2017-06-27 |
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 observed rice, watermelon, cabbage and tofu not date marked. cdi items labeled. repeat violation. verification required. |
| 2017-06-27 |
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 noodles prepared last night above 45f. see temperature chart for temperature observations. cdi noodles voluntarily discar |
| 2017-06-27 |
13 |
3-302.11 (a) seperate the different types of raw animal foods. -p observed raw chicken and raw beef stored directly above ready-to-eat sauces in walk-in cooler. cdi items properly stored. repeat violation. verification required.3-302.11(a)(4) protect f |
| 2017-06-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee beverages improper stored above customer food items. cdi items properly relocated. |
| 2017-03-09 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no employee health policy on site. pic did not have adequate knowledge of ehp. cdi policy emailed to pic. repeat |
| 2017-03-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw pork belly stored directly above ready-to-eat sauces and vegetables. cdi items rearranged properly.3-302.11 packaged and unpackaged food-separation, packaging, and segregation |
| 2017-03-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine not sanitizing. cdi 3 compartment sink set up. verification required. |
| 2017-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice holding out of temperature control. see temperature chart for temperature observation. cdi rice voluntarily discarded. |
| 2017-03-09 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in standing water. observed chicken thawing on sheet pans out of temperature control. repeat violation. |
| 2017-03-09 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door stored open. |
| 2017-03-09 |
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 ready-to-eat products held long than 24 hours in facility not date marked; chicken, tofu, pork, egg rolls, etc. cdi items labeled |
| 2017-03-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored under cuttingboards. repeat violation. |
| 2017-03-09 |
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 employees using cups as scoops, cups stored directly in product. |
| 2017-03-09 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler. repeat violation. |
| 2017-03-09 |
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 hole in wall under prep sink. observed wall coving missing throughout facili |
| 2017-03-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sauces, rice and chicken in buckets stored directly on floor. |
| 2016-11-21 |
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 spices, bottles and sauces on cook line not labeled. |
| 2016-11-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no employee health policy on site. cdi policy emailed to pic. |
| 2016-11-21 |
13 |
to 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed crispy noodles in storage not covered.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p obs |
| 2016-11-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ice machine collecting black and pink debris on inside surfaces. |
| 2016-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage holding out of temperature control. see temperature chart for temperature observations. cdi cabbage voluntarily discarded. |
| 2016-11-21 |
33 |
3-501.13 use approved thawing methods. observed raw chicken raw on drainboard of 3 compartment sink. |
| 2016-11-21 |
37 |
3-304.13 linens and napkins, use limitations - c observed linen in direct contact with carrots, chicken wings and crispy noodles. |
| 2016-11-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored under cuttingboards. |
| 2016-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed rusted and peeling shelves in walk-in cooler. repeat violation. |
| 2016-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris. |
| 2016-11-21 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2016-05-23 |
11 |
3-101.11food shall be safe for consumption, unadulterated and honestly presented.observed three large containers of dry rice, flour and bread crumbs adulterated with rice weavels. cdi all adulterated products discarded by staff. (ensure all dry food conta |
| 2016-05-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved dish machine not properly sanitizing during rinse cycle. vr (staff will use 3 comp setup until repair is made). |
| 2016-05-23 |
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 handles stored down in dry food products. |
| 2016-05-23 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed live rice weavels and dead roaches in kitchen area. |
| 2016-05-23 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of kitchen e |
| 2016-05-23 |
53 |
6-501.12floors, 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.observed cleaning issues to physical facilities. (flooring |
| 2016-05-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-02-24 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (cooking equipment, kitchen equipment throughout) |
| 2016-02-24 |
45 |
4-501.11maintain equipment in good repair. observed both prep cooler and walk-in cooler having compressor leaks leaking water into units. vr |
| 2016-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved container of cut lettuce stored in large plastic containers stored in top of prep cooler measuring 53f; cdi container placed inside walk-in to cool down to properly holding temp |
| 2016-02-24 |
13 |
(repeat)3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored above rte foods (sauce inside walk-in cooler), cdi all raw meats properly stored according to final cooking temp. |
| 2016-02-24 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink and turn faucet handles off with bare hands. cdi staff educated and all staff properly washed hands. |
| 2015-12-04 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (surfaces of cooking equipment throughout, shelving, equipment covered in old foil) |
| 2015-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers / cups stacked wet in kitchen area.4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the f |
| 2015-12-04 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved buffet completely missing side shields leaving food products exposed to customer contamination , sneeze spray. vr |
| 2015-12-04 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed large container of panko (breader) infested with rice weevils. cdi panko was immediately discarded. observed no other food products infested. |
| 2015-12-04 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing on sheet pans on drain board of prep sink; observed frozen crab meat thawing at room temp o prep table. cdi chicken and crab placed into walk-in cooler. |
| 2015-12-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored above rte bread in walk-in cooler (various rte sauces); cdi chicken moved to approved location. |
| 2015-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table in kitchen area. cdi drink discarded. |
| 2015-09-24 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed pic with food protection certification not present. |
| 2015-09-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rear hand sink blocked by rolling container. |
| 2015-09-24 |
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 multiple containers of cooked chicken and vegetables not properly date marked. cdi- date marked |
| 2015-09-24 |
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 cooked chicken, noodles and rice cooling covered in walk in cooler. cdi- u |
| 2015-09-24 |
45 |
4-101.19 nonfood-contact surfaces exposed to food preparation shall be non-absorbent. observed multiple non-food contact surfaces in kitchen of unfinished wood. advised to remove paint multiple coats of oil based paint to make washable. |
| 2015-09-24 |
47 |
. ! 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple soiled non-food contact surfacesincluding but not limited to grease accumulation on equipment handles and doors. |
| 2015-08-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple pieces of equipment with excessive residue, sticky, greasy accumulation. vr |
| 2015-08-31 |
45 |
4-501.11 maintain equipment in good repair. observed all foods in cold hold prep unit to be 48 f or higher. vr repair |
| 2015-08-31 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe diameter probe. |
| 2015-08-31 |
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 cooked pork and rice and raw shrimp cooling in prep units above 60 f. cdi- |
| 2015-08-31 |
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 cut napa. cooked chicken , cooked noodles and cut watermelon not date marked. vr |
| 2015-08-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw eggs, cooked pork, noodles, shrimp and rice/vegetables cold held in prep unit atbove 49 f. cdi- discarded or placed on temporary tphc repeat violation |
| 2015-08-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine soiled slightly inside and grooves around cutting board to have 1/4 inch deep old food debris accumulation. dug out with spoon to demonstr |
| 2015-08-31 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed dead blue crabs in walk in cooler. cdi- discarded |
| 2015-08-31 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand towels in mens room. cdi- restocked5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee wa |
| 2015-08-31 |
7 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed employee enter kitchen grab lemons, rinse in hand sink and cut with bare hands. cdi- discarded ; start over correctly |
| 2015-08-31 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed pic not present at time inspection begun. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to: ensure proper cooling (co |
| 2015-08-13 |
20 |
. . . 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken and vegetable rolls in prep area above 70 f. observed raw egg and cooked pork above 48 f in prep unit. cdi- removed to flash cool |
| 2015-08-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed excessive rust on non-approved screw in ice machine. vr for replacement and cleaning 4-701.10 and 11 properly sanitize cleaned utensils. observed food |
| 2015-08-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork over ready to eat spring rolls with cooked vegetables inside. cdi- reorganized3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and ute |
| 2015-08-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen and kitchen door left open. |
| 2015-08-13 |
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.-p2-301.14 wash hands after activities that contaminate them.-p observed |
| 2015-08-13 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic , with valid servesafe, does not test dish machine(does not know where test strips are or how to test), did not know where thermometer was, does not know |
| 2015-08-13 |
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 observed cooked eggrolls, chicken, pork, rice,spring rolls and crab salad not date marked. vr |
| 2015-08-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rear hand sink blocked off be supplies; not in use. cdi- unblocked |
| 2015-08-13 |
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 buffet placed on tphc witho |
| 2015-08-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee run get hat and donn upon inspector entry. |
| 2015-08-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility does not have one. vr |
| 2015-08-13 |
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 container of flour. |
| 2015-08-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed ice for consumption with employee beverage stored in it. cdi- discarded |
| 2015-08-13 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed cleaned utensils stored on hand sink. cdi- removed |
| 2015-08-13 |
46 |
[4-603.14 must effectively wet clean soiled utensils. observed improper washing, no detergent.4-603.16 must effectively rinse cleaned utensils- c observed rinse of improperly washed utensil. |
| 2015-08-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple soiled non-food contact surfaces. |
| 2015-08-13 |
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 observed cooked noodles and rice in walk in cooler cooling in high volume plastic c |
| 2015-03-10 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2015-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sauce cooling in 5 gallon bucket < 135f on kitchen floor. cdi by placing in more shallow containers and placing in freezer for rapid cooling. |
| 2015-03-10 |
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 ready to eat foods in walk-in cooler prepared day/days prior to inspection. rvr required within 10 days to verify compliance. |
| 2015-03-10 |
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 written procedure for tphc not avail |
| 2015-03-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of food stored on the floor in walk-in cooler and kitchen floor. rvr required within 10 days. |
| 2015-03-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food prep tables.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer container stored on the floor. |
| 2015-03-10 |
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 sauce containing cooked onions stored in a deep layer inside 5 gallon buc |
| 2015-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stored on the drying shelf tight-stacked wet. |
| 2015-03-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 cutting boards with non-cleanable cutting surfaces. cdi discarded. |
| 2015-03-10 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash and rinse solutions to be heavily soiled. |
| 2015-03-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on ice bin lid at soda fountain. observed equipment in need of better cleaning in kitchen. |
| 2015-03-10 |
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 knife stored behind table between equipment. |
| 2014-12-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment with food debris/residue. clean |
| 2014-12-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees working in kitchen without wearing hair restraint. repeat violation |
| 2014-12-09 |
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 bulk containers of flour and sugar without labels. |
| 2014-12-09 |
33 |
3-501.13 use approved thawing methods. observed raw shrimp thawing on drainboard of 3 compartment sink. |
| 2014-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed crabmeat salad and sliced melon on buffet stored > 45f. repeat violation. cdi by voluntary discard by pic. |
| 2014-12-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot held foods on the buffet stored below 135f. (all buffet food items with the exception of soups). vr visit required within 10 days to verify compliance. implemented tphc pro |
| 2014-12-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored above food contact surfaces. repeat violation. cdi by moving beverages below work surfaces. |
| 2014-09-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed dead cockroaches in beverage station area. continue measures to eliminate insects. |
| 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 cooling food items in walk-in cooler tightly covered in plastic wrap. all |
| 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 food employees preparing food without hair restraints. cdi by adding hair restraints. |
| 2014-09-15 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed crab salad and sliced canteluope melon on the buffet stored > 45f. cdi by removing and discarding voluntarily. |
| 2014-09-15 |
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 on top of ice machine. top of ice machine was dirty. c |
| 2014-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizing solution. cdi stored in sanitizer bucket. |
| 2014-09-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored above work contact surfaces. store below work surfaces. cdi moved below work surfaces. |