| Violation Date |
Code |
Description |
| 2019-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelves with food debris in walk in cooler. |
| 2019-01-09 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint in walk in cooler. |
| 2019-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic food tubs wet stacked on drying rack. separate to allow air drying. |
| 2018-09-10 |
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 walk in cooler shelves. points not elevated as all other areas in need of cleaning on previous report are clean today. |
| 2018-09-10 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on low prep cooler door. |
| 2018-09-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked. |
| 2018-09-10 |
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. scoop with no handle stored in container of cooked chicken. cdi - bowl removed. u |
| 2018-09-10 |
37 |
3-304.13 linens and napkins may not be used in direct contact with food. damp paper towel stored in container of sliced bell peppers. cdi - paper towel removed. |
| 2018-09-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. cdi - cleaned during the inspection. ehs educated staff on how to remove top cover of ice machine to ease the cleaning p |
| 2018-09-10 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p snap peas laying on front counter while being prepared. cdi- peas moved to permitted kitchen space. |
| 2018-05-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on prep table. cdi - relocated. |
| 2018-05-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken stored above spring rolls and cooked chicken in walk in freezer. cdi - freezer rearranged with correct storage order. improvement from last inspection. |
| 2018-05-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. black build up inside ice machine. cdi - cleaned during the inspection. |
| 2018-05-18 |
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 crab rangoons, egg rolls, spring rol |
| 2018-05-18 |
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. -pf shrimp cooked today and placed in the flip top to cool. cdi- relocated to the reac |
| 2018-05-18 |
49 |
5-205.15 maintain a plumbing system in good repair. repair leaking cold water faucet handle at three comp sink. |
| 2018-05-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic tubs and metal bowls wet stacked on drying rack above sink. separate to allow air drying. |
| 2018-05-18 |
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 coolers, faucet handles, walk in cooler door gasket, and walk in cooler fan guards. |
| 2018-05-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on meat slicer. cdi - relocated to laundry bin. |
| 2018-03-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one container of raw shrimp stored below raw chicken in the walk in cooler. cdi- storage rearranged. |
| 2018-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of cleaned pans/containers above the cook line. improvements made since last inspection. |
| 2018-03-13 |
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 egg rolls, sesame chicken, |
| 2018-03-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings (coat, cigarettes, etc.) being stored on dry storage shelving above dry foods/restaurant items. |
| 2017-12-12 |
53 |
6-101.11 surface characteristics-indoor areas - c-observed absorbent ceiling tiles inside both restrooms-need non absorbent ceiling tiles in restrooms |
| 2017-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal and plastic containers stacked while wet. |
| 2017-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on cleaned plastic food storage containers. cdi- items were set aside for recleaning. |
| 2017-12-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw meats stored in the top portion of a flip top cooler while vegetables and other rte foods were stored below (no partition). observed one sheet pan of raw pork stored in conta |
| 2017-09-22 |
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.-observed wall cleaning needed 6-101.11 surface characteri |
| 2017-09-22 |
37 |
3-304.13 - linens and napkins may not be used in contact with food. after being cooked, egg rolls and chicken wings are place on a cloth napkin. discontinue this process. |
| 2017-09-22 |
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 egg rolls, spring rolls, and crab ra |
| 2017-09-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. heavy pink and black build up inside the ice machine. cdi - staff began cleaning during the inspection. |
| 2017-09-22 |
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 over white sauce in walk in cooler; raw chicken over raw beef in walk in freezer. cdi - both rearranged with raw |
| 2017-06-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.-observed employee drink stored with cover not secured and on prep table-cdi-drink secured and removed from prep table |
| 2017-06-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p-observed one container of raw chicken next to cook chicken inside reachin next to wok area-cdi-raw chicken was removed |
| 2017-06-13 |
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 chicken and leafy greens not date marked and held longer than 24 hours-cdi-all items were date marked |
| 2017-06-13 |
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 corn starch and flour not marked-better thatn last inspection-cdi-all items marked |
| 2017-06-13 |
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 peeling paint on floors and wall cleaning needed6-101.11 surface characteristi |
| 2017-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.-observed a little buildup of debris on storage shelving and walkin shelving-much better than last inspection |
| 2017-06-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.-observed both side of dumpster lids open5-501.114 using drain plugs - c-dumpster missing plug |
| 2017-06-13 |
45 |
4-501.11 maintain equipment in good repair.-observed cracked gaskets on reachin in front of wok area |
| 2017-03-01 |
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 lettuce in walkin not date marked-cdi-lettuce was dated marked, not sure if this product is used within 24 hours. explained if read |
| 2017-03-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf-observed slice with buildup-cdi-slicer was cleaned and sanitized. observed food contact surfaces being washed, sanitized and rinsed-cdi-food contact surfaces w |
| 2017-03-01 |
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 flour and starch not labeled. |
| 2017-03-01 |
38 |
2-402.11 effectiveness-hair restraints - c-observed cook and front line served without hair restriants |
| 2017-03-01 |
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 over 3 comp sink. clean clean gaskets on prep unit and inside line prep unit. |
| 2017-03-01 |
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 walls near prep sink in need of cleaning. floors witgh peeling paint especiall |
| 2017-03-01 |
54 |
6-303.11 intensity-lighting - c-observed light over 3 comp sionk without bulbs-cdi-bulbs placed in light.6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.-obs |
| 2016-10-28 |
14 |
observed build up on veggie peelers, base of a meat cutting knife, and on the slicer- all washed rinsed, and sanitized during inspection to correct.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved bo |
| 2016-10-28 |
20 |
observed all tcs items in the walk in cooler. temperature gauge had been moved earlier from cleaning and was moved back. foods checked at end of inspection and all had fallen to 45f or less. observed lettuce in the flip top cooler at 46f- do not keep th |
| 2016-10-28 |
22 |
observed tcs foods stored at room temperature and were timed for expiration at 2pm and it was 2:08- they were back timed to correct.keep these foods for four hours only- discard after that. if bringing new items out then change the times.3-501.19 provide |
| 2016-10-28 |
13 |
observed raw shrimp and scallops stored over noodles and sauce packs in the low boy today- raw seafood placed on the bottom shelf to correct. observed cooked chicken stored in a raw chicken top on the counter today- chicken dropped in fryer again to achi |
| 2016-10-28 |
43 |
observed eggroll covers and disposable plates stored in a fridge mounted container that had crumbs inside- clean.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-10-28 |
45 |
observed a tea nozzle and rice crock pot bowl that were in bad repair. tea nozzle replaced during inspection. rice pot shall not be used.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, cre |
| 2016-10-28 |
42 |
observed a clean bucket, clean containers stored on a soiled rack.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-06-08 |
47 |
observed build up on walk in cooler racks today and gaskets.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-06-08 |
39 |
observed the sanitizer bucket up front stored on the floor.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. |
| 2016-06-08 |
21 |
observed garlic and oil mixture without a date today- keep this product dated being that it lasts >24 hours after making it.discard this product after 4 days just like all other tcs foods.3-501.17 date mark/label all tcs foods that are ready-to-eat once o |
| 2016-06-08 |
20 |
observed lettuce and cabbage stored at >45f in the flip top cooler today- cooled down during inspection to correct.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-06-08 |
13 |
observed raw eggs stored over cabbage in the flip top cooler today-raw eggs moved to the bottom shelf during the inspection to correct.observed raw pork stored over a cooked ham- ham moved to above the raw meats during inspection.3-302.11(a) separate raw |
| 2016-02-24 |
14 |
observed cut carrots and cut cabbage stored in a soiled container today(black on the inside of the plastic container).new containers were taken down, veggies washed, and put into new containers.4-601.11(a) equipment food contact surfaces and utensils shal |
| 2016-02-24 |
6 |
observed an employee handle raw chicken wings, wash chicken dish, and then go to put new gloves on without washing hands. employee stopped to wash hands today to correct before putting on new gloves.2-301.14 wash hands after activities that contaminate |
| 2016-02-24 |
7 |
observed lettuce being handled with bare hands by employee- outside of lettuce thrown away. employee washed hands and put on gloves to correct.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves |
| 2016-02-24 |
22 |
observed crab rangoon without a start or stop time on them today- back timed to correct.observed chicken not timed and eggrolls not timed today.sheet given to pic to fill out for these products and discussed wtih staff how to time products correctly and d |
| 2016-02-24 |
13 |
observed peeled and washed onions and cut celery not covered in the walk in cooler today- lids provided during inspection.3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved raw egg stored over lettuce |
| 2016-02-24 |
47 |
observed build up on the walk in cooler racks today and walk in door gasket.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-02-24 |
45 |
observed cracked plastic containers in walk in cooler in use- discard these as they are not easily cleanable. discard container with tape holding it together. containers were changed out for better ones today to correct.4-202.11 food contact surfaces s |
| 2016-02-24 |
51 |
observed no covered recepticle in the women's bathroom-provide a covered trashcan.5-501.17 provide a covered waste bin in female restrooms. |
| 2016-02-24 |
54 |
provide a shielded light above the steam table upfront.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2015-11-18 |
14 |
observed dishes being washed, rinsed and airdried without a sanitizer step. sanitizer made during the inspection and dishes were sanitized to correct.4-702.11 before use after cleaning - pobserved build up in the ice machine(top and bottom). wash, rinse |
| 2015-11-18 |
20 |
observed cabbage stored out of the refrigerator today upon entrance to the kitchen and it was at 47-50f- product discarded today.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2015-11-18 |
31 |
observed chicken cooling at room temperature today- moved to the walk in cooler to correct.observed chicken stock cooling in a very deep portion and in a plastic container- sent to be hot held instead of cooled down.3-501.15 quickly cool foods. use metho |
| 2015-11-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed 2 buckets of chicken stock and a bucket of soy sauce that were stored on the floor uncovered today- chicken stock taken to be hot |
| 2015-11-18 |
13 |
observed cut onions, washed and peeled onions, cut celery, chicken bones, and cooked chicken uncovered in the walk in cooler and walk in freezer. products had lids put on them today to correct.3-302.11(a) protect food in storage using covered containers, |
| 2015-11-18 |
47 |
observed build up on the walk in racks, dry good container, and seasame seed dispenser.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-11-18 |
54 |
observed an employee jacket, lysterene, and cologne stored over restaurant dishes today- employee items moved to the bottom shelf.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. |
| 2015-11-18 |
41 |
observed scoops in dry goods with no handles to store out of the product- these scoops were discarded today.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 fo |
| 2015-08-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored over restaurant food today- employee food moved to the bottom shelf to correct. |
| 2015-08-06 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed napkins stored in the women's room today- moved to the front service area. |
| 2015-08-06 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pfobserved roach and ant killer spray onsite for use that is for household use only. pic said he will take th |
| 2015-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce, cabbage, and garlic/oil mixture stored at room temp.lettuce had not been out long and was put back into the refrigerator.cabbage and garlic/oil mixture were discarded to |
| 2015-08-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up on a couple drink nozzles today. |
| 2015-08-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved 4 boxes of raw eggs stored over cabbage and lemons today.eggs moved to the bottom shelf. |
| 2015-01-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf all ready to eat foods that are not used within 24 hours must be date marked for safety. observed chicken pieces without date. food was recen |
| 2015-01-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2014-09-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed eggs over beef and chicken over beef. reorganized and gave instruction. 3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p ass |
| 2014-09-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. assure all containers of food are stored off the floor and covered when cooled. observed buckets of soy sauce, chicken bones, boxes of |
| 2014-09-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. - p. observed egg rolls and chicken wings in frier baskets at less than 135 f. discussed requirements for using time as a control for safety on these items. |
| 2014-09-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee mug on prep table. removed and gave instructon. |