| Violation Date |
Code |
Description |
| 2018-10-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee sweater stored on dry goods rack and cell phone stored on food prep surface. repeat violation. |
| 2018-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surface of reach in shelves, walk in cooler, and handles of all units with debris build up. observed facility in need of cleaning. |
| 2018-10-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp wiping cloths on prep surfaces not held in sanitizer.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use |
| 2018-10-30 |
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 of the walk in cooler and boxes on the floor of the walk in freezer. cdi containers and bo |
| 2018-10-30 |
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 sauce bottles and spice containers by grill and sushi station not labeled with the common name. ensure to label to easily |
| 2018-10-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility without a thin probe thermometer. verification required within 10 days. |
| 2018-10-30 |
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 food items held for longer than 24 hrs with no date labels. items such as tofu, cooked chicken, spring rolls, cooked shrim |
| 2018-10-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed chemical dishmchine with a concentration of 0 ppm. pic stated that all equipment and utensils will be manually washed at |
| 2018-10-30 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed 3 containers of noodles not covered in the walk in cooler. repeat violation.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observe |
| 2018-10-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pan scrubber in the handsink. ensure to maintain access to hansinks at all times and only used for handwahing. cdi pic removed scrubber and placed at the 3 comp |
| 2018-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple foods not recorded in temp. (see chart). cdi- food discarded. |
| 2018-05-23 |
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 large bowl of cooked chicken cooling at prep table while wrapped. cdi- unwrapped and pla |
| 2018-05-23 |
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. scoop for rice stored in luk |
| 2018-05-23 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.multiple containers of egg rolls, broccoli, etc not covered in reach in/wic. |
| 2018-05-23 |
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. personal sweater stored on dry goods rack. |
| 2018-05-23 |
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 |
| 2018-03-28 |
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. cups used as scoops.. use a |
| 2018-03-28 |
33 |
3-501.13 use approved thawing methods. raw chicken and shrimo thawing in standing water. |
| 2018-03-28 |
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/pfsushi rice observed from yesterday wa |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved a cabbage head on counter below 45f (see chart). cdi- cooled down in wic. |
| 2018-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfmultiple knives observed with food debris. cdi- taken to dishwasher. |
| 2017-12-27 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -pobserved a damp cloth covering and laying on egg rolls in reach in cooler. cdi- cloth removed and egg rolls discarded. do not allow food to come in con |
| 2017-12-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfslicer had soiled food debris on blade. pic stated last use was last night. assure that fcs are cleaned every 4 hours. cdi- slicer cleaned. |
| 2017-12-27 |
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.food stored on floor in wif. |
| 2017-12-27 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. in use cloths stored on prep tables. keep cloths stored in sani. buckets. repeat. |
| 2017-12-27 |
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 |
| 2017-12-27 |
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. personal jackets/phones not stored in a designat |
| 2017-12-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed scarred cutting boards in need of replacement/re-surfacing. |
| 2017-09-25 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p bleach sanitizer recorded too strong. cdi- discarded and new batch was made. |
| 2017-09-25 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p raw chicken stored below raw beef. cdi- storage order changed. |
| 2017-09-25 |
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 and noodles cooling in wrapped bowls. cool cooked tcs foods using approv |
| 2017-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p chicken held above 45f. cdi- discarded. |
| 2017-09-25 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. multiple wet cloths stored on prep tables. repeat |
| 2017-09-25 |
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. rice scoop store in lukewar |
| 2017-09-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. sugar, msg, salt, not labeled. |
| 2017-06-23 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p employee was cutting cucumbers with bare hands. cdi- employee stopped, washed hands and donned g |
| 2017-06-23 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed some food stored in handsink. cdi- food removed and sink cleaned. repeat |
| 2017-06-23 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. multiple foods in wic not proetected by wrapping. assure all food in wic is wrapped/covered to protect from physical contaminants. |
| 2017-06-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p a container of rice was recorded below 135f (see chart). cdi- rice discarded. |
| 2017-06-23 |
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 cabbage in wic cooling in large tub and in silan wrap. cdi- product unwrapped. repeat |
| 2017-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. high volume of fly presence in back kitchen. pic stated his last pest control visit was 5/18. pic stated he is due for another one very soon.6-202.15(d) openings shall be protected |
| 2017-06-23 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee cutting cucumbers not wearing a hair restraint |
| 2017-06-23 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. multiple wet cloths stored on tables. keep wet cloths in sanitizer |
| 2017-06-23 |
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 |
| 2017-06-23 |
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. walls and floor |
| 2017-06-23 |
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. food was on the floor in wif |
| 2017-03-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf one large bowl blocking access to back handwash sink. repeat. |
| 2017-03-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken stored over rte shrimp in wic. cdi- storage order reversed. |
| 2017-03-24 |
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 shrimp and chicken in wic cooling wrapped in silan wrap. cdi- products unw |
| 2017-03-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p chicken and cabbage recorded greater than 45f (see chart). cdi- chicken discarded and cabbage moved to wic to cool down. |
| 2017-03-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build-up on exterior of various equipments in facility such as coolers, gaskets, handles, buckets etc. |
| 2017-03-24 |
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 multiple unlabeled bottles, flours, spices, etc. |
| 2016-12-21 |
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 a cup stored on a shelf above rte chic |
| 2016-12-21 |
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 two cups of water ( |
| 2016-12-21 |
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 chicken was cooling in flip top unit. cdi- chicken discarded. |
| 2016-12-21 |
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 chicken in flip top cooler was recorded at 75f. pic stated chicken was cooked at 11am that morning. temp. was recorded at 2pm. produ |
| 2016-12-21 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed build-up in ice machine. clean ice machine. |
| 2016-12-21 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed gloves in handwash sink. cdi- gloves removed.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no |
| 2016-09-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored above raw shrimp inside walk-in cooler. cdi all raw meats properly stored according to final cooking temp.3-302.11(a) separate raw animal foods from ready-to-eat f |
| 2016-09-22 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numeorus containers stored clean with old fod debrisd stuck to surfaces. cdi all containers pulled and placed into dirty dish pit. |
| 2016-09-22 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw pooled eggs stored on cook line measuring 74 f. when used for service and out of mechanical refrigeration use ice to maintain proper hold temp. cdi eggs discarded by s |
| 2016-09-22 |
53 |
repeat6-501.12floors, 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. (obs |
| 2016-09-22 |
47 |
repeat4-601.11 (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 all kitchen / cooking equipment). |
| 2016-06-01 |
31 |
repeat - 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 2 metal bowls of general tso chicken stacked on top of each other |
| 2016-06-01 |
14 |
general comment - 4-602.11 clean the equipment and utensils as required to avoid contamination. -pobserved some build-up on ice machine deflector inside kitchen ice machine. cdi - deflector was removed and cleaned on site. |
| 2016-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple food items inside make table > 45f (see temp chart). all tcs food items were removed from cooler and placed inside walk-in cooler on ice until make table can be repaired |
| 2016-06-01 |
36 |
general comment - protect outer openings of establishment from insect or rodent entry. observed screen torn on back door - repair/replace. |
| 2016-06-01 |
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 completely embedded inside ice inside ice machine in kitchen. |
| 2016-06-01 |
45 |
repeat - 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household toaster oven being used at sushi bar and household rice cooker stored on shelf where can area located. |
| 2016-06-01 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dried food debris build-up on cooler door handles of flip top coolers, outside of all dry good bins, and some shelving inside kitchen.obse |
| 2016-06-01 |
53 |
repeat - floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed paint coming up throughout kitchen floor.6-502.12 floors, walls, ceilings including the attachments such as soap, towel disp |
| 2016-03-02 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed several uncovered drinks stored improperly on and above prep surfaces throughout kitchen. cdi - all drinks discarded. |
| 2016-03-02 |
13 |
he to repeat - 3-302.11(a) separate the different types of raw animal foods. -pobserved raw pork stored below raw chicken in walk-in cooler. cdi - by rearranging items. observed raw chicken stored above raw beef inside walk-in freezer. cdi - by rearrangi |
| 2016-03-02 |
31 |
repeat - 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. -pfobserved 2 pans of lo mien noodles on sheet pans cooling at room temperatu |
| 2016-03-02 |
37 |
general comment - 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed several food items stored on the floor inside walk-in cooler. items moved off of the floor. |
| 2016-03-02 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed multiple wet wiping cloths stored on counter surfaces throughout kitchen while not in use. |
| 2016-03-02 |
41 |
repeat - 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 several plastic cups stored inside dry good bins. |
| 2016-03-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no certified food manager present. certified pic showed up 15 minutes later into the inspection. |
| 2016-03-02 |
45 |
repeat - general comment - 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.household rice cooker observed in facility but discarded on this inspection. chest freezer inside facilit |
| 2016-03-02 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed dried food debris build-up on cooler door handles of flip top coolers, outside of all dry good bins, and some shelving inside kitchen. |
| 2016-03-02 |
53 |
repeat - floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed paint coming up throughout kitchen floor.6-502.12 floors, walls, ceilings including the attachments such as soap, towel disp |
| 2016-03-02 |
54 |
general comment - 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed jackets stored on top of canned and dry good food at back. |
| 2016-03-02 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some metal wet stacked on shelf. improvement noted from last inspection. |
| 2015-11-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed bottled employee beverage stored on prep table next to lomein noodles and another stored on table at cook line. cdi - both were relocated. |
| 2015-11-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels at hand sink next to dish machine. cdi - paper towels provided. 5-205.11 maintain access to handsinks. handsinks may only be used for handw |
| 2015-11-18 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed escolar being advertised as white tuna on sushi menu. pic indicated that menus are going to be changed soon. cdi - by instruction to have menus changed to read es |
| 2015-11-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved 2 sheet trays of orange chicken stored on top of cooked chicken in walk-in freezer. observed some raw foods stored with cooked frozen food in chest freezer. cdi -all foods rearrange |
| 2015-11-18 |
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. -pfobserved lomein noodles and sesame chicken sitting out on counter cooling < 135f (se |
| 2015-11-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wet wiping cloths stored on counter while not in use. observed wet wiping cloths stored under cutting boards. |
| 2015-11-18 |
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 several plastic containers stored inside dry goods used for dispensing. o |
| 2015-11-18 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed deep freezer in use inside kitchen. could not verify that cooler was nsf/ansi certified.observed household rice cooker in k |
| 2015-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed grease build-up on hood filters above wok station. observed excessive debris and build-up under shelving at dry good storage area at back of kitchen, |
| 2015-11-18 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed paint coming up in kitchen throughout. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; lig |
| 2015-11-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans stacked on shelf above 3-comp sink wet. |
| 2015-07-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain.observed ice scoop handle laying on top of ice inside main ice machine inside kitc |
| 2015-07-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed two employee drinks stored on shelf above flip top cooler on main cook line. cdi - employee drinks relocated. |
| 2015-07-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed bleach sanitizer buckets stored on the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wet wiping cloths stored on prep surfa |
| 2015-07-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple food pans wet stacked on shelf above 3-compartment sink. |
| 2015-07-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved large container of rice blocking back handsink. cdi - rice container relocated. |
| 2015-07-29 |
45 |
.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed deep freezer in use inside kitchen. could not verify that cooler was nsf/ansi certified. |
| 2015-07-29 |
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 ojn hood system filters and fan inside kitchen. |
| 2015-07-29 |
44 |
3-304.15 (a). single-use gloves shall be used for only one task and discarded when soiled or damaged.observed employee rinse soiled glove off at pre-wash station of dish machine area then return back to fry station to continue cooking without changing glo |
| 2015-03-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage without a lid stored on a food preparation table. observed two employee beverages (covered with lids) stored next to the soda machine i |
| 2015-03-18 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee drinking a beverage and then preparing food without washing her hands in between. cdi by instruction. |
| 2015-03-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a bowl of raw shrimp stored directly over onions in the walk in cooler. cdi- storage rearranged. improvements made since last inspection. |
| 2015-03-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of onions stored on the floor in the walk in cooler, a container of raw chicken stored on the floor in the walk in c |
| 2015-03-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with dried food debris on it. cdi- item was set aside for recleaning. |
| 2015-03-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers above the 3 compartment sink on the clean equipment storage racks. |
| 2015-03-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a soiled dry storage shelf above a preparation table, soiled dry good storage containers, and soiled dry good storage container lids. |
| 2015-03-18 |
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. observed soiled wall behind a preparation table near the |
| 2015-03-18 |
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 plastic bowls (no handles) being used for scooping food out of cont |
| 2014-12-08 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic does not have ansi certification. points will not be deducted until after 02/25/2015 because the facility is under a transitional permit. |
| 2014-12-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee beverage stored on a preparation table next to an in-use cutting board. cdi- beverage discarded. |
| 2014-12-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the back of house hand sink. cdi-paper towels were replenished.5-205.11 maintain access to handsinks. handsinks may only be used for |
| 2014-12-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over sauces in the walk in cooler, raw chicken stored over sauces in the walk in cooler, raw squid stored over celery in the walk in cooler, raw shell eggs store |
| 2014-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a soiled can opener stored clean and visible black debris inside the ice machine. cdi by recleaning each item.4-501.114 maintain sanitizer at correc |
| 2014-12-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one sanitizer spray bottle not labeled. cdi- label added. |
| 2014-12-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several foods stored on the floor in the walk in cooler, the walk in freezer, and in the dry storage area. |
| 2014-12-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple pans stacked while wet above the 3 compartment sink. |
| 2014-12-08 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed unapproved glass reach in cooler being used to store potentially hazardous foods such as brown rice and tofu. the cooler |
| 2014-12-08 |
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. observed a wall behind the preparation table nearest the |
| 2014-12-08 |
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 being stored in-between a flip top cooler and a preparation |
| 2014-09-11 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handle dirty dishware and then handle clean dishware without washing their hands in between. observed another employee smoke a cigarette and come back inside and handle dry |
| 2014-09-11 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed acoustic ceiling tiles over the sushi preparation area. |
| 2014-09-11 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed contaminated water in the sanitizing basin of the 3 compartment sink. |
| 2014-09-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked equipment over the 3 compartment sink on the drying racks. |
| 2014-09-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet rags stored on counter tops. |
| 2014-09-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several food containers stored on the floor in the walk in cooler, the walk in freezer, and next to the dry storage racks by the |
| 2014-09-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle of detergent cleaner not labeled. cdi by adding a label. |
| 2014-09-11 |
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 facility using tphc on sus |
| 2014-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in the flip top cooler and foods being stored at room temperature above 45f (see chart). cdi by placing foods in the walk in cooler for rapid cooling. |
| 2014-09-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over raw shrimp in the walk in cooler, a box of raw chicken stored over cooked chicken in the walk in cooler, and pooled eggs stored over canned vegetables in the |
| 2014-09-11 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi certificate today. pic has until 2/25/2015 until points are deducted. |