| Violation Date |
Code |
Description |
| 2019-01-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth on counter surface and employee aprons around their waist. |
| 2019-01-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p- observed duck beef and chicken at 43 degrees f in low prep drawer refrigerator along prep line. cdi by instruction and reminded pic th |
| 2019-01-07 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p- managers not able to locate any approval documentation / procedure for non-continuous cooking of raw chicken. cdi handouts prov |
| 2019-01-07 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf - observed high temperature dish machine not consistently registering required hot water to sanitize equipment and not reaching on temperature gauges. dishtemp thermomete |
| 2019-01-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed chicken prepared using non-continuous cooking procedures as communicated by pic and not fully cooked but stored over raw beef in prep unit. cdi, foods relocated f |
| 2019-01-07 |
8 |
6-301.14 handwashing signage - c - observed no handwashing signage available at handwashing sink behind bar. cdi, hand sign provided. |
| 2018-07-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p- observed 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. |
| 2018-07-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken stored with raw shell eggs. observed raw chicken package removed from commercial packaging and stored with raw pork in walk in freezer. cdi, foods relo |
| 2018-07-19 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed some metal containers being wet stacked near warewashing sink.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2018-07-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed soiled linen basket stored in front of handwashing sink. observed bucket stored in handwashing sink at bar. cdi, items removed from handwashing sinks. |
| 2018-07-19 |
52 |
5-501.15 outside receptacles - c - observed some damage to outdoor dumpster. |
| 2018-07-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed digital dish machine gauge not providing temperature and had letter e. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, cre |
| 2018-01-08 |
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 hand sink near warewashing area beginning to come loose from caulking on wall. |
| 2018-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dark residue on gasket of walk in unit and some food debris in the gasket on reach in unit on far right of cook line. (0 pts) |
| 2018-01-08 |
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 liquid foods (curry, soup, etc) cooling in walk in unit while cove |
| 2018-01-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed red and green curries in steam wells holding below 135f. cdi: curries reheated to well over 165f on stove top and placed back into hot wells. curries were still 160f 20 minutes |
| 2018-01-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked chicken stored beneath raw beef in reach in unit on cook line. cdi: chicken relocated to shelving above raw beef. repeat. (1.5 pts) |
| 2018-01-08 |
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. -p observed employee in warewashing area changing tasks from loading dirty |
| 2018-01-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed that pic was not a certified food protection manager. pic scheduled to be on duty today was certified, but was unable to be on site due to illness. (2 pts) |
| 2017-11-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked chicken stored beneath raw beef in the bottom of the rightmost flip top unit. cdi: cooked chicken relocated to the top shelf of reach in unit. |
| 2017-11-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bucket stored in hand sink at bar, cdi: bucket moved to top of dish machine. |
| 2017-11-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed all items in steam wells (red, green, and massaman curry, basil soup, wonton soup, and chicken soup) holding below 135f. pic believes that steam table is malfunctioning and pla |
| 2017-11-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled degreaser spray bottle on a cart at the edge of the cook line. cdi: pic labelled bottle as degreaser. |
| 2017-11-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked on storage shelf above three compartment sink. |
| 2017-11-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs overstacked in flip top unit holding at 49f. cdi: top portion of eggs were relocated to walk in for cooling; remainder of eggs in unit were netween 41f and 43f. repeat. |
| 2017-08-24 |
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 some food debris on the floor of walk in freezer |
| 2017-08-24 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed active warewashing occurring with 94f water. |
| 2017-08-24 |
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 red and green curry sauces cooling in an ice bath that had mostly melted |
| 2017-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes in ice bath holding at 52f due to product not being fully immersed in ice. cdi: ice bath was refilled to fully immerse product. product was down to 42f by the end of in |
| 2017-08-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed curry sauce hot holding at 110f on cook line. cdi: product was voluntarily discarded and replaced with curry sauce over 135f. |
| 2017-05-12 |
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 cooling in lower portion of prep unit at 53f in a tightly covered c |
| 2017-05-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacked bus tubs on drying rack in the back. |
| 2017-05-12 |
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 unlabelled containers of spices on cook line. cdi: all working containers of spices were labelled. |
| 2017-05-12 |
26 |
•7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabelled chemical spray bottles in bar area. cdi: both bottles were labelled. |
| 2017-05-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed that bar dish machine was reading 0ppm sanitizer at time of inspection. cdi: after priming, dish machine was reading 50ppm chlorine sanitizer. employees must k |
| 2017-05-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in handsink to the right of cook line with ice in it at beginning of inspection. cdi: pic directed employees to use dump sinks to dispose of drinks, not han |
| 2017-01-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed chlorine sanitizer at bar reading 0 ppm. cdi - once primed, sanitizer read 100ppm. ensure unit is primed at all times especially when in use (observed dishes |
| 2017-01-30 |
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 thawing chicken dumpling mix dated for 12/20. ensure that product has a new dated added to it to ensure compliance. cdi - dated. |
| 2017-01-30 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - 0pts - observed unwashed vegetables stored over ready to eat product. cdi- items moved. |
| 2017-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed on condensor fan of walk in cooler, minor in walk in cooler shelving near the milks, and minor at flip top units. |
| 2017-01-30 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. - 0 pts - observed minor debris in rinse and sanitizer vat. 4-204.115 warewashing machines, temperature measuring devices - pf - observed wash gauge not moving at all. repair gauge to all for ac |
| 2016-09-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats and flies in kitchen due to door being replaced. |
| 2016-09-22 |
45 |
4-501.11 maintain equipment in good repair. observed steam table valve leaking onto shelf below. |
| 2016-06-06 |
54 |
6-303.11 intensity. lights under the hood not working properly. burned out bulbs. |
| 2016-06-06 |
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 the floors under the cook line/expo |
| 2016-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on the top rim of the rice cooker. clean regularly. |
| 2016-06-06 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. wash temperature gauge not working properly on dish machine. gauge reads 140 f for the wash temperature, but the data plate states wash should be 150 f. repairs are required. repeat |
| 2016-06-06 |
45 |
4-501.11 maintain equipment in good repair. prep cooler at the cook line is not working properly. ambient air temperature measured 45 f. repairs are required. |
| 2016-06-06 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer observed in the bar cooler containing milk. |
| 2016-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage, cooked potatoes, lettuce, and various other tcs foods in the prep cooler at the cook line measuring 47-50 f due to the cooler not working properly. ambient air tempera |
| 2016-02-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. clean floor under cooking equipment, dish machine and where needed. clean wall near hand sink at dish machine and under 3 comp sink. |
| 2016-02-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelving in walk in cooler. clean door gaskets on cooler doors where needed. |
| 2016-02-29 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. wash temperature guage not working properly on dish machine. repair. |
| 2016-02-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside ceiling of big ice machine and clean soda gun at bar. |
| 2015-11-23 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed caulifower molded in small prep cooler. cdi-discarded |
| 2015-11-23 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. wash temperature guage is not working properly. repair. |
| 2015-11-23 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor under equipment. observed progress on floor cleaning.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace burned out light bulbs under hood. |
| 2015-08-05 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor under cooking equipment. |
| 2015-08-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing wrist band and handling food. wrist band is cotton material and considered an accessory. remove. |
| 2015-08-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: cut lettuce 50f, tomatoes 50f, bean sprouts 50f in prep units. cdi-placed in big walk in cooler |
| 2015-08-05 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p: please provide paper work for noncontinuous cooking. if not provided and followed completely, approval can be revoked. |
| 2015-03-04 |
8 |
general comment5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf upon entry to kitchen there was a wiping colth stored in one of the handwashing sinks. cdi - relocated. |
| 2015-03-04 |
11 |
general comment3-202.15 food packaging has be in good condition, intact and protect the food inside. one bulk canned good dented on hermetic seal. cdi - labeled and segregated for return to vender. |
| 2015-03-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken and raw duck above raw beef in freezer. cdi - freezer rearranged with beef on top and poultry on the bottom. repeat violation. |
| 2015-03-04 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p approved procedure states that once chicken is cooled after initial heating, every pan is to be labeled par cooked chicken o |
| 2015-03-04 |
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 whole cooked ducks cooling for 1hr 45min still at 85f and stacked together in a grey tub. cdi - ducks were placedon sheet pans to co |
| 2015-03-04 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut tomatoes, cooked potatoes, and cooked tofu held above 45f in prep line flip top. cdi - out oif temp items discarded. |
| 2015-03-04 |
35 |
general comment3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. chili sauce in container labeled red wine vinegar. cdi - correctly labeled. |
| 2015-03-04 |
31 |
general comment3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf cooked whole ducks cooling while stacked on top of one another in gr |
| 2015-03-04 |
37 |
general comment3-306.11 protect food on display using shields, packaging, or other effective means. -p water pitchers uncovered on table that patrons walk past on the way to the rest room. |
| 2015-03-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored in handwashing sink; not held in sanitizer. cdi - relocated. |
| 2015-03-04 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p cooked duck dated with day dot reading wednesday, which was 8 days ago. cdi - discarded. |
| 2014-10-30 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p. observed employees were recontaminating their hands by grabbing the handles with their bare hands to turn off the water. the best way to do this is to use the paper towels to tur |
| 2014-10-30 |
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 spoon by the ice baths was being held in 117f water. in use utensils |
| 2014-10-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp towels were not being held in sanitizer around the kitchen. |
| 2014-10-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a pot of food on the floor of the freezer. cdi. 3-306.11 protect food on display using shields, packaging, or other effective |
| 2014-10-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed a full spray bottle by the can wash was unlabeled. cdi . |
| 2014-10-30 |
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 several items requiring date marking which were not marked including several batches of rehydrated noodles and some of the small |
| 2014-10-30 |
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 coconut sauce 52f which had been prepared the day before. cdi - discarded. |
| 2014-10-30 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed chili paste and chicken broth were in the hot holding table reheating very slowly at 50f and 120f respectively though they were cooked and cooled. |
| 2014-10-30 |
16 |
•3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed facility has par cooked shrimp and chicken. facility has submitted a procedure at their other restaurant for shrimp |
| 2014-10-30 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed separation of unwashed and washed produce had not occurred with unwashed produce stored above washed produce. cdi. 3-302.11(a) separate the different types of raw animal foods |
| 2014-10-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. provide paper towels at all hand sinks. observed paper towels jammed in the dispenser. cdi. |
| 2014-10-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink sitting on a prep surface where an employee was working. cdi - moved. |