| Violation Date |
Code |
Description |
| 2018-12-05 |
53 |
6-501.12 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 build-up on floor in kitchen throughout.heavy bui |
| 2018-12-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris and residue build-up on equipment throughout kitchen. |
| 2018-12-05 |
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. -pfobserved broken/worn surface on meat cleaver. cdi by discard. |
| 2018-12-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed box of single service cups on the floor. |
| 2018-12-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved unlabeled sanitizer spray bottles. cdi by labeling. observed unlabeled spray bottle of bleach.7-204.11 provide sanitizer at correct concentrations, diluting 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. -pfobserved cooked beef in walk-in cooler and freezer without date mark. observed chopped cabbage in walk-in without date mark.cdi by date marki |
| 2018-12-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved bean sprouts stored in ice bath > 45f.observed rice in warmer > 45f.observed cooked chicken on prep table > 45f.cdi- bean sprouts cooled down to below 45f. rice discarded. chicke |
| 2018-12-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved food stored in handsink. observed utensils stored in handsink.cdi - all items removed from handsink. |
| 2018-12-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2018-09-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple employee beverages stored above storage and work surfaces.cdi by moving all beverages to one central location in bevearge station area. |
| 2018-09-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved chicken thawing in handsink in kitchen.observed utensils stored in handsink in bar area.cdi items removed. pic reminded not to store items in hansinks. |
| 2018-09-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed german cockroaches in kitchen. pic stated that exterminator was due to arrive today.pic will maintain invoices from all pest control service.verification within 10 days. |
| 2018-09-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed dry foods stored in bulk containers without lids.observed containers of food stored on the floor of walk-in cooler and freezer. |
| 2018-09-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked containers on the drying rack. |
| 2018-09-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved dried raw food debris on manual meat tenderizer tool.observed food debris on containers stored as clean on the drying rack.observed food debris bu |
| 2018-09-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed heavy grease build-up on hood system filters and equipment stored under hood.observed residue build-up on top shelf of cook line shelving. (with sing |
| 2018-09-11 |
49 |
5-205.15 maintain a plumbing system in good repair.observed water leak at bar handsink. |
| 2018-09-11 |
53 |
6-501.12 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 food debris build-up on floors in kitchen. |
| 2018-09-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfno chlorine test strips provided during inspection.verification required within 10 days. |
| 2018-06-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pfobserved raw chicken stored over raw beef and raw scallops in walk-in cooler.cdi by rearranging storage order of food items.3-302.11(a)(4) protect food in storage using covered containers, i |
| 2018-06-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved dish machine operating with low chlorine concentration sanitizer (10ppm).cdi primed line and test at 50 ppm.4-601.11(a) equipment food contact surfaces and uten |
| 2018-06-04 |
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/pfobserved food items on time control w |
| 2018-06-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.obsevred multiple dry foods stored on bulk containers without lids.3-305.11 store food in a clean, dry location, not exposed to contaminati |
| 2018-06-04 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled wiping cloths stored on prep table. |
| 2018-06-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic preparing food without wearing a hair restraint. |
| 2018-06-04 |
45 |
4-501.11 maintain equipment in good repair. replace gasket on upright cooler. |
| 2018-06-04 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed general cleaning needed on the shelves above the prep tables and on the walk in cooler shelves |
| 2018-06-04 |
53 |
6-501.12 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 heavy grease build-up on hood system filters. |
| 2018-06-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked containers on the drying rack. |
| 2018-03-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a bottle of all purpose cleaner stored on a prep table next to a cutting board. cdi - cleaner was removed. |
| 2018-03-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a grill mat in the hand sink by the dish machine. cdi - mat was removed and washed, rinsed and sanitized. observed a mortar and pestle in the hand sink by the |
| 2018-03-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed spring rolls on the counter at 92f. pic stated he took them out of the fryer about 15 mins ago. cdi - pic stated he would like to hold them on time from now on. allowed pic t |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed shrimp, ham, pork and bean sprouts above 45f. cdi - shrimp and bean sprouts were cooled in an ice bath. the ham was placed in the walk in cooler to cool; see temperature chart |
| 2018-03-28 |
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 items cooling in the prep unit on the cook line; cdi - items were moved |
| 2018-03-28 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed general cleaning needed on the shelves above the prep tables and on the walk in cooler shelves. |
| 2018-03-28 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-03-28 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's jacket stored on the drying rack. cdi - jacket was removed. |
| 2018-03-28 |
33 |
repeat violation 3-501.13 use approved thawing methods. - observed beef thawing on the prep table at room temperature. cdi - beef was moved into the walk in cooler to thaw. |
| 2017-12-11 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2017-12-11 |
33 |
general comment 3-501.13 use approved thawing methods. - observed beef thawing at room temperature on the prep sink drain board. cdi - beef was moved to the walk in cooler to thaw. |
| 2017-12-11 |
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 - observed multiple containers of cooked beef and quail in the walk in cooler without dates. pic stated they were cooked 2 days ago and then |
| 2017-12-11 |
18 |
repeat violation 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 3 bowls of cooked noodles at 46f - 49f in the walk in cooler. pic stated they were cooked last night and |
| 2017-12-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf - observed raw chicken (in saran wrap portions) stored in the same container with a bag of raw scallops. observed raw chicken stored above raw shrimp in the walk in cooler. cdi - raw chicke |
| 2017-09-19 |
8 |
repeat violation 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed several items in the hand sink at the bar. cdi - items were removed.6-301.12 provide paper towels or approved alternative for hand drying at |
| 2017-09-19 |
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 pork, shrimp and meatballs in the walk in cooler at 48f. pic stated these items were cooked and cooled last night. |
| 2017-09-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a bottle of oven and grill cleaner stored on a prep table. |
| 2017-09-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the deli slicer from last night; slicer has not been used today. cdi - pic instructed employee to clean the slicer. |
| 2017-09-19 |
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 boxes and tubs of food on the floor in the walk in cooler. |
| 2017-09-19 |
38 |
repeat violation 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed 3 employees working with food without hair restraints. |
| 2017-09-19 |
31 |
general comment 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 cabbage cooling in the prep top on the cook line. cdi - |
| 2017-04-24 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed general cleaning needed throughout on equipment, gaskets and the fan on the prep table. |
| 2017-04-24 |
38 |
general comment 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed 2 employees engaging in food prep without hair restraints. |
| 2017-04-24 |
33 |
repeat violation 3-501.13 use approved thawing methods. - observed 5 chubs of beef thawing at room temperature on the prep sink. cdi - explained proper thawing methods. cold water was added to thaw the beef. |
| 2017-04-24 |
20 |
repeat violation3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items above 45f that include but are not limited to noodles, cooked broccoli, lettuce, tomatoes etc.. (see temp. chart). cdi - items were cooled down |
| 2017-04-24 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken and pork stored above cooked noodles in the prep unit. cdi - raw items were moved to the bottom shelf. observed a container of raw chicken stored on |
| 2017-04-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a bowl and lid in the hand sink by the rice warmers. cdi - items were removed. observed a trash can in front of the sink by the rice warmers. |
| 2017-04-24 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed an employee touch an egg roll and lettuce with bare hands. cdi - stopped employee and explained the viol |
| 2017-04-24 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed a personal drink stored on a shelf above a prep surface. cdi - drink was removed,. |
| 2017-02-21 |
33 |
repeat violation 3-501.13 use approved thawing methods. - observed pork thawing on the counter. cdi - explained proper thawing methods. pork was moved into the walk in to thaw. |
| 2017-02-21 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -pf - observed raw quail stored on top of raw pork and raw seafood in the walk in cooler. cdi - explained proper storage order; quail was moved to the bottom shelf.3-304.11 foo |
| 2017-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed chicken, noodles, bean sprouts, broccoli, cooked green onion and oil and cabbage above 45f (see temp. chart). the bean sprouts were voluntarily discarded. other items were pla |
| 2017-02-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed several drain flies throughout the kitchen. pic stated they do not have a pest management company. remove drain flies. verification required 3/2/2017 |
| 2017-02-21 |
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 a large pot of cooked beef at 57f in the walk in cooler. pic stated it was cooked last night. cdi - pic voluntarily discar |
| 2017-02-21 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on prep unit and walk in cooler gaskets.observed a very dirty/dusty fan on the a prep table. |
| 2017-02-21 |
45 |
general comment 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed a non nsf food processor in the kitchen. remove and replace with an nsf/ansi approved one. |
| 2017-02-21 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a broken handsink at the bar. repair sink. |
| 2016-12-02 |
33 |
general comment 3-501.13 use approved thawing methods. - observed beef thawing on the prep sink drainboard. cdi - explained that thawing needs to be done under cold running water or in the walk in cooler. cdi - beef placed under cold running water. |
| 2016-12-02 |
31 |
repeat violation 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 several items cooling on the counter as well as cooling |
| 2016-12-02 |
14 |
general comment 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed a stack of bowls with food debris and noodles in them stored as clean. cdi - bowls were taken back to be scrubbed and rewashed. |
| 2016-12-02 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -p - observed raw beef stored in the same container with raw chicken. observed raw quail stored above raw beef in the walk in cooler.3-302.11(a) separate raw animal foods from |
| 2016-12-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on all gaskets. |
| 2016-08-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed cooked chicken cooling in the prep unit and lettuce cooling tightly cov |
| 2016-08-23 |
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 holding bean spr |
| 2016-08-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken above raw beef in the walk in cooler. cdi - chicken was moved to the bottom shelf.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment |
| 2016-03-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed under counter dish machine not sanitizing, observed at 0 ppm on test strip. dish machine primer function was not working. cdi- machine was serviced by company |
| 2016-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fresh garlic and oil mixture left out at room temperature for 20-30 minutes at 66 degrees. fresh garlic and oil is tcs and needs temperature or time control. cdi- pic placed mix |
| 2016-03-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed very large open pot of broth stored on floor during food service. cdi- pot stored off the floor. |
| 2016-03-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a numer of flying ants on rolling car holding dry goods. observed some of the ants had gotten into sugar containers. cdi- sugar disposed of. rolling cart cleaned. maintain pes |
| 2016-03-10 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed stainless steel wall of hood and floors around fry |
| 2016-03-10 |
54 |
4-202.18 ventilation hood systems, filters - c hood and hood filters have grease build, need cleaing. |
| 2015-10-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee hats and coats stored on food cans and food boxes for restuarant on dry good shelves.general comment: small leaking drink cooler |
| 2015-10-05 |
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 floor in walk in freezer and floors behind cooki |
| 2015-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slicer cutting area table with a lot of food debris stuck between wall and table and on the table. needs cleaning. |
| 2015-10-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a server washing herbs in prep sink wearing a watch, worker corrected, removed watch for food handling. |
| 2015-10-05 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chafing fuel stored above some single service items on shelving. cdi- pic placed all chemicals on bottom shelf labeled chemicals only and all single service items on top shelf. |
| 2015-10-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control. p/pf observed no written procedure in placed for using tphc for the noodles and bean sprouts. verbal policy was being properly followed. cdi- gave pic cop |
| 2015-10-05 |
14 |
. 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed meat slicer not used today left un-clean with meat debris on blade and blade guard and base of slicer. cdi- slicer cleaned. properly sanitize a |
| 2015-10-05 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed a few items in walk in cooler not covered and protected and observed pans of food stacked on top of other pans of foods with bottoms of the pans stor |
| 2015-09-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed pic handling raw meat with gloves, remove gloves and then handle plateware without washing hands. cdi- pic corrected, washed hands, replaced plates. |
| 2015-09-21 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employees frequently handling rte foods such as lettuce, bean sprouts, and various garnishes with bare hand |
| 2015-09-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored on top of prep table table next to foods on ice baths and employee bottle drink stored on prep table next to meat slicer area. cdi- |
| 2015-09-21 |
15 |
3-306.14 returned food and re-service of food - p observed chili sauce with removable lids being stored on tables and then re-used for different tables. need to use squeeze bottles or replace chili sauce with fresh chili sauce dishes every table. cdi- pic |
| 2015-09-21 |
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 stored in a deep and sealed container cooling approx. 3.5 hrs at 75 degrees. cdi- pic disposed of noodles. |
| 2015-09-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at 3 comp sink and in spray bottle less than 50 ppm. observed dish machine had run out of sanitizer but was still in use. facility did not have any more sanitizer available. cdi |
| 2015-09-21 |
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 noodles improperly cooled in deep container with a tight lid. cdi- reviewe |
| 2015-09-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed some sauces stored in small fridge at kitchenentrance that were wet and stored in accumuated water from a leak inside fridge. cdi- sauced disposed of. have fridge service |
| 2015-09-21 |
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 worker storing un-approved food scissors insided a rusty hollow shelf po |
| 2015-09-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed house hold scissors in use for cutting spring rolls, need to use approved kitchen shears. scissors removed from kitchen.ge |
| 2015-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods out of temperature, lettuce in prep cooler at 55 degreees stacked too high to stay cold. observed bean sprouts in a depleted ice bath at 53 degrees and cooked noodles |
| 2015-03-27 |
45 |
4-501.11 maintain equipment in good repair. small fridge in kitchen is leaking inside at back wall, needs service asap. |
| 2015-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some dishes being tight stacked while still wet. |
| 2015-03-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed some sauces stored in small fridge at kitchen entrance that were wet and stored in accumuated water from a leak inside fridge. cdi- sauced disposed of. properly wrapped h |
| 2015-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large amount of bean sprouts in depleted ice bath, sprouts in water at bottom observed at 60 degrees, said to have been taken out of walk in cooler less than 30 minutes earlier. |
| 2015-03-27 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not food safe certified by foodsafety mgr. ansi course. facility has 210 days from date of permit to meet this requirment before points will be deducted. |
| 2015-03-10 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not food safe certified by food safety mgr. ansi course. facility has 210 days from date of permit to meet this requirment before points will be deducted. |
| 2015-03-10 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic was not knowledgeable of health policy. cdi- gave pic copy of food code health policy to review with employees. |
| 2015-03-10 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed washed fresh herbs wrapped in newspaper. cdi- pic rewashed fresh herbs and placed on clean washable surface. observed bean sprouts stored in ti |
| 2015-03-10 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed meat slicer not used today that had not been cleaned since last use. in use food contact surfaces must be cleaned min. 4 hrs after first use. cdi- slicer re-washed a |
| 2015-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice noodles stored next to cook line at 56 degrees. cdi- cook said noodles had been out less than 30 minutes, placed adequate amount of ice on noodles to cool them below 45 deg |
| 2015-03-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of sanitizer. cdi- bottle labeled. |
| 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 store bought pre-cooked roast beef thawed 2 days ago not date marked. cdi- food date marked.3-501.18 discard the food requiring dat |
| 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 tub of raw beef stored on floor of walk in cooler. cdi- food stored on shelf. |
| 2015-03-10 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic food processor in use in kitchen.4-502.11(a) maintain utensils in good repair. observed badly heat damaged bucket |
| 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 wok station and outsides of cooking equipment needing better cleaning of grease build up. |
| 2015-03-10 |
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. observed floors under and behind cooking equipment needin |
| 2015-03-10 |
54 |
4-202.18 maintain hood system clean to operate properly. observed hood filters with significant grease build up, needing cleaining.general comment: medium egg dish requiring consumer advisory has been removed from menu since last inspection. will return w |
| 2015-03-10 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thick probe thermometer that reads 50-220 and appears to be in-accurate. provide thin probe thermometer that reads 0-220 f |
| 2014-10-14 |
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 noodles cooling at room temperature at 77 degrees over 4 hrs. cdi- noodles disposed of. |
| 2014-10-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice cooked the night before that is being left out at room temperature all night and day, not being hot held or properly cooled to be cold held. pic educated on the definition |
| 2014-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous tcs foods being stored without temperature control for nearly 4 hrs including: bean sprouts stored in water at 78 degrees, cooked onions in oil at 85 degrees , rice noo |
| 2014-10-14 |
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 a number of rte/tcs foods held 2 and 3 days that are not being date marked, no date marking system in place. cdi- pic date marked a |
| 2014-10-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf pic said they offer one dish with a medium cooked egg in it. this dish needs to be properly marked in the menu wit |
| 2014-10-14 |
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 instances of buckets of food being stored on the floor in ktichen and walk in cooler. cdi- foods stored off the floor. |
| 2014-10-14 |
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 several instances of no cooling methods in use, foods cooling at room tem |
| 2014-10-14 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed clay pot that was not sealed and not easily cleanable that pic |
| 2014-10-14 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pic could not locate test strips, gave pic test strips to use until they can get test strips. |
| 2014-10-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw pork in walk in cooler. cdi- food properly stored.3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p obser |
| 2014-10-14 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer much too strong, bleaching test strips. cdi- sanitizer diluted to proper strength. need to get test strips to verify sanitizer.7-102.11 label working |
| 2014-10-14 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic not food safe certified. facility has 210 days from date of permit to have pic food safe certified and present at all times of operation before points will be de |