| Violation Date |
Code |
Description |
| 2018-12-17 |
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 black residue accumulation along the caulk |
| 2018-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food residue accumulation on the shelving adjacent to the frying station and rice cooker storage area. |
| 2018-12-17 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf facility observed to be lacking a chlorine sanitizer test kit. verification that facility has acquired such a test kit is required by 12/27/18. |
| 2018-12-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed wooden cutting board used on the prep table scored beyond cleanability and in need of resurfacing/replacement. |
| 2018-12-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer spray bottle not clearly labelled, writing had faded to illegibility. relabelled by pic. |
| 2018-12-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed rte bean sprouts stored underneath raw pork product in the walk in cooler, observed ready to eat onions stored underneath raw, shell eggs. cooler was rearranged such that no ready |
| 2018-09-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken sitting off of temperature control in kitchen < 135f. cdi chicken moved to walk-in cooler to continue cooling process. observed chicken below 70f within 2 hour cooling p |
| 2018-09-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on prep surface. |
| 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.observed ice scoop handle stored in ice. |
| 2018-09-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered beverages in the kitchen.cdi by discard.2-401.11 eating, drinking, or using tobacco - observed employee eating in the kitchen. |
| 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.better cleaning of equipment needed throughout kitchen.observed soiled cooler gaskets, shelving, and food residue build-up on equipment.observed reach in unit |
| 2018-09-10 |
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 residue on walls in kitchen. |
| 2018-09-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed boxes of single service trays stored on the floor. |
| 2018-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed reach in units, gaskets, chefs cart in front of grill, hot well area, handles of reach ins, table where rice cookers stored, exterior of rice cooker, |
| 2018-06-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service items stored on top shelf of line storage dirty surface. |
| 2018-06-08 |
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 ice scoop handle stored in ice. |
| 2018-06-08 |
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. -pfobserved noodles cooling in walk-in cooler in deep layer inside tub covered with pla |
| 2018-06-08 |
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 food items in walk-in cooler with date mark of 5-30.pic stated that food items were prepared the previous day and were not correctly |
| 2018-06-08 |
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. -pobserved large tub of noodles cooling in walk-in cooler from previous day > 45f.cdi by voluntary discard by pic. his |
| 2018-06-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved spray bottle of sanitizer testing 0ppm chlorine. cdi refill and test at 100ppm.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight |
| 2018-06-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed 1 employee beverage stored in upright cooler. cdi discard by pic. |
| 2018-03-15 |
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 shrimp sauce, tofu, and sliced tomatoes not dated. repeat. |
| 2018-03-15 |
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.-pobserved employees come in from work and handle utensils and employee com |
| 2018-03-15 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed salt, sugar, tomatoes, tofu, sesame chicken, cheeses, egg rolls and lettuce head from night before uncovered. cdi items covered. |
| 2018-03-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved fryer baskets, spoons, tongs, blender, scoops, prep tables, prep sink, sifters, woks, plastic containers and slicers soiled with debris from the night |
| 2018-03-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed dead roach on slicer in kitchen. cdi slicer broke down for cleaning and item discarded. |
| 2018-03-15 |
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 walls throughout kitcken, doors at back, sinks in k |
| 2018-03-15 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed metal scoop that was cracked and chipped and use for food prep. cdi discarded4-50 |
| 2018-03-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed reach in units, gaskets, chefs cart in front of grill, hot well area, handles of reach ins, table where rice cookers stored, exterior of rice cooker, |
| 2018-03-15 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.observed sinks and toilet in mens restroom in need of cleaning. repeat. |
| 2018-03-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed handles of scoops stored inside ice machine, container of msg, and cont |
| 2017-12-11 |
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 walls by dry storage and by seasoning near back d |
| 2017-12-11 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.observed sinks and toilet in mens restroom in need of cleaning. repeat. |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in unit, chefs cart in front of grill, table where rice cookers stored, exterior of rice cooker, microwave, and racks in need of cleaning. rep |
| 2017-12-11 |
45 |
4-501.11 maintain equipment in good repair.observed racks that were rusting in reach in units. repeat. |
| 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. -pfobserved garlic/oil, corn, shrimp sauce, and rice noodle that was not dated. cdi items dated. |
| 2017-12-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved thermometer that was soiled with debris. cdi item cleaned. |
| 2017-12-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved container of raw chicken stored above tofu and bean sprouts in walk in unit. cdi items relocated. 3-304.15(a) discard gloves after a task is complete or any time they are damaged o |
| 2017-07-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service stored on a shelf over the prep line in the kitchen with build up on the shelf. observed boxes of single service |
| 2017-07-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed black plastic food containers stored as clean with food debris and greasy film. observed build up on a cutting board stored as clean. cdi- removed to |
| 2017-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shrimp stored inside the prep cooler at 50f. cdi by voluntary disposal. all other products were observed to be in a 6 inch deep pan, advised to store in a deeper pan. |
| 2017-07-27 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cleaned dishes stored on a drain boards with dried food debris. advised to remove and wash, rinse and sanitize the drain |
| 2017-07-27 |
45 |
4-501.11 (b) equipment components such as doors, seal, hinges, fasteners and kick plates shall be kept intact, tight and adjusted in accordance with manufacturers specifications. observed a torn gasket on the 2 door reach in true cooler. 4-502.11(a) maint |
| 2017-07-27 |
49 |
5-205.15 maintain a plumbing system in good repair. repair the leak at the can wash faucet handles. |
| 2017-07-27 |
51 |
6-501.18 maintain hand washing sinks, toilets and urinals clean. observed build up inside the kitchen handsink and mens restroom handsink and toilet. |
| 2017-07-27 |
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 splatter on wall behind the handsink, build up on the pipe attached to the wal |
| 2017-07-27 |
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 inside the prep freezer gasket. observed build up on chefs cart and table used to store the rice cooker and the shelf beneath this. observe |
| 2017-05-04 |
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 one bulk container of bean sprouts stored inside the walk in cooler from 2 days ago without a date label. cdi by labeling. all othe |
| 2017-05-04 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored on shelving above containers of ready to eat sauces inside the walk in coolers. sauces were moved to separate shelving. |
| 2017-05-04 |
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.-pf observed a box of small bottles of lye the manager stated are used to clean the floor. label indicates this |
| 2017-05-04 |
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 one squeeze bottle of oil left unlabeled. all others proper ly labeled. |
| 2017-05-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed sanitizer for wiping cloths stored at 10ppm chlorine. cdi by preparing fresh water at 50ppm. |
| 2017-05-04 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed one dented can of pineapples stored with others for use. cdi by segregating to a designated location fo |
| 2017-05-04 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor of the back storage room. repeat |
| 2017-05-04 |
45 |
4-501.11 maintain equipment in good repair. replace the torn gasket on the walk in cooler and the double stacked front reach in cooler. |
| 2017-05-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. continue cleaning efforts on the green shelving used to store the rice cookers. observed improvement but further cleaning is needed. |
| 2017-05-04 |
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 minor splatter on the wall next to the rice cooke |
| 2017-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce at 53f, cooked noodles at 47f, cut bok choy at 50f, cooked dumplings at 50f, steamed chicken at 51f, fried chicken pieces at 51f,etc. the internal air temperature of |
| 2017-04-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on gray plastic food containers, metal sheet pans and the slicer stored as cleaned. vr-correct within 10 days. |
| 2017-04-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed frozen bagged raw chicken stored in a box of pork with the bag left open. observed a sheet pan of raw chicken stored above raw pork inside the walk in freezer. vr- correct within 10 |
| 2017-04-21 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed brown, wilted celery and lettuce and moldy tomatoes stored for use inside the prep cooler and walk in cooler. cdi by disposal. |
| 2017-04-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of take out containers left on the floor of the side storage room. |
| 2017-04-21 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p2-301.14 wash hands after activities that contaminate them.-p observed e |
| 2017-04-21 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. facility exhibits a pattern of non compliance and as a result the pic has failed to comply with the duties listed in 2-103.11 such as in duties regarding g, i and othe |
| 2017-04-21 |
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 cooked food products that were cooked, frozen and thawed over 24 hours and then used within another 24 hours without date l |
| 2017-04-21 |
8 |
sh 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the only kitchen handsink at arrival. cdi by providing. |
| 2017-04-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed wd-40 and dish detergen stored on a shelf with buckets of sauces without segregation. cdi by removal of the wd 40 and moving the dish detergent to the proper storage area. |
| 2017-04-21 |
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 the outsides of all containers, shelving over the middle prep line, cookline in between equipment, shelving over the 3 comp sink, |
| 2017-04-21 |
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 box of dried chilis left on the floor of the side storage room.3-307.11 protect food from contamination sources not specificall |
| 2017-04-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths left from use the night before still on the cutting board. cdi by removal for laundering and re-washing and sanitizing the cutting board. |
| 2017-04-21 |
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 several dry food products and seasoning stored with the scoop/spoon hand |
| 2017-04-21 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on the walk in cooler. observed the 2 door stand up refrigeration maintaining a temperature of 54f. |
| 2017-04-21 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in female restrooms. |
| 2017-04-21 |
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.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2017-04-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several personal food items stored with customer food products and one personal food product item spilling on customer cooked pork (dispo |
| 2017-04-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of flour, batters, and sauce squeeze bottles missing labels. |
| 2017-02-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one bottle of glass cleaner stored with bags of plastic plates. cdi by removal to store with chemical storage items. |
| 2017-02-28 |
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 the bean sprouts not date labeled which may last up to 3 days. observed cooked chicken on the prep cooler that may last 2 days left |
| 2017-02-28 |
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 3 containers of unlabeled items, such as flour and sugar. |
| 2017-02-28 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed badly browned and wilted lettuce and celery stored inside the walk in cooler. cdi by voluntary disposal. |
| 2017-02-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cut tomatoes and heads of lettuce left unpackaged and unprotected with other ready to eat items inside the prep cooler. cdi by discarding some and co |
| 2017-02-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor of the side storage area. |
| 2017-02-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one opened employee canned beverage stored on top of a lidded sauce bucket. cdi by removal. |
| 2017-02-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside gaskets, shelving over the 3 comp sink and green shelving where the rice cookers are stored. |
| 2017-02-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food intermingled with customer food items. advised to separate in separate storage containers and designate areas for |
| 2017-02-28 |
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 damage to the wall next to the back area dry storage shelving. |
| 2017-02-28 |
45 |
4-501.11 maintain equipment in good repair. replace the torn gaskets on the single door under counter prep freezer and the walk in cooler gasket. replace/resurface rusty shelving inside the walk in cooler. |
| 2017-02-28 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed build up around the base of the mens toilet. |
| 2017-02-01 |
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 no products date labeled onsite. facility states many are cooked or prepared and used within 24 hours but several items are cooked, |
| 2017-02-01 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed no clear pic on duty at arrival. employee with food safety training certification was unable to discuss the employee health policy, even after the policy was |
| 2017-02-01 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-pemployee with food safety trainin |
| 2017-02-01 |
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 employee dicing cooked pork at arrival with bar hands. cdi by voluntary disposal and utilizing gloves. |
| 2017-02-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed sheet pans of raw chicken stored over sheet pans of raw beef inside the walk in freezer. cdi by moving to the correct locations. |
| 2017-02-01 |
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 2 spices stored without labels. cdi by labeling while onsite. |
| 2017-02-01 |
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 a bowl stored for use as a scoop. advised to provide a scoop with handl |
| 2017-02-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed sanitizer for wiping cloths stored at 10ppm chlorine. cdi by re-preparing at 200ppm. |
| 2017-02-01 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed boxes of chopsticks stored on the floor near the front register and boxes of take out containers stored on the floor of |
| 2017-02-01 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving inside the walk in cooler. |
| 2017-02-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the shelving over the prep sink and 3 comp sink. clean the outside of the sanitizer spray bottle. clean inside the bottom of the 2 door stand up reach |
| 2017-02-01 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed build up inside the womens restroom handsink. |
| 2017-02-01 |
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 splatter on the wall behind the prep table near |
| 2017-02-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food and a drink stored with customer food products. store these items below and in a designated area. |
| 2016-07-13 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed one digital stem thermometer not properly reading (cdi by voluntary disposal). observed another stem thermometer reading 40f in ice water. cdi by re-calibrating to 32f. |
| 2016-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items stored inside the flip top cooler for service at temperatures above 45f, including: a sliced tomato, cooked noodles, cut cabbage and raw shrimp. according to the p |
| 2016-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat debris left inside the skyfood meat grinder according to a food employee had already been cleaned. observed food debris left on a metal sheet pan |
| 2016-07-13 |
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 in use tongs hanging on a wire shelf with build up. observed ice scoop |
| 2016-07-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one uncovered employee drink stored on a kitchen prep table over customer sauce packet storage. cdi- moved into the dining area. educated the pic on proper sto |
| 2016-07-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one sheet pan of raw pork stored over a sheet pan of breaded imitation crab legs inside the walk in freezer. cdi by moving to the correct location. |
| 2016-07-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies inside the facility and inside the outdoor fence. pic states that the door may have been left open during delivery. advised the pic to maintain all food products |
| 2016-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. thoroughly clean all shelving, gaskets, refrigeration units inside and out. outsides of dry storage containers. outsides of stem thermometers. large pot hand |
| 2016-07-13 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed boxes and trash inside an enclose fence outside the walkin cooler. observed trash overfilled. recommended facilit |
| 2016-07-13 |
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 splatter and build up on walls and floors. |
| 2016-07-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal vitamins, wallet, kets, etc stored on the prep table. |
| 2016-07-13 |
45 |
4-501.11 maintain equipment in good repair. observed the walk in cooler increase to an internal temperature of 54f while onsite. pic found an issue with the compressor and repaired while onsite. 4-502.11(a) maintain utensils in good repair. observed broke |
| 2016-04-27 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed brown, wilted celery stalks inside the walk in cooler. observed brown wilted cabbage stored in the prep cooler. observed flour left with raw chicken pieces from |
| 2016-04-27 |
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 on the yellow pipe that attaches to |
| 2016-04-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outside trash bins unable to close from being over filled. |
| 2016-04-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. continute cleaning efforts in the following locations. observed build up on the shelving over the 3 comp sink. observed grease build up in between the flat t |
| 2016-04-27 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed the bucket of sanitizer used for wiping cloths stored on the floor on the cookline. 3-304.14(b) (1) hold in-use wiping cloths in sanitizer at the correct concentrati |
| 2016-04-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage, fried chicken pieces and cooked noodles stored at 50-51f inside the prep cooler. discussed ensuring that these products are not be cooled inside the prep cooler. ad |
| 2016-04-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered drink stored on the top shelf of the reach in 2 door cooler at arrival. cdi by voluntary disposal. |
| 2016-04-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a sanitizer spray bottle not labeled. cdi by labeling. 7-201.11 store toxic materials to avoid contamination. -p observed spray cleaner stored on top of a pr |
| 2016-04-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked noodles and cut cabbage in prep cooler #2 above 45f (see temperature observations chart). cdi by voluntary disposal of the noodles and moving the cut cabbage to another u |
| 2016-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris or greasy film left on metal pans, strainer and plastic food containers. cdi by removing to be re-washed. 4-501.114 maintain sanitizer at |
| 2016-04-20 |
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 a bulk dry food container, such as flour left unlabeled and several small containers of spices not labeled. |
| 2016-04-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the kitchen handsink. 6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the only kitchen handsink. observ |
| 2016-04-20 |
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 cook line employee wash hands without hand soap and for a total of about 10 seconds. cdi b |
| 2016-04-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed an uncovered container of raw pork stored on top of an opened can of sauce. cdi by removal. 3-302.11(a) protect food in storage using covered containers, intact wrappings, or packa |
| 2016-04-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one opened employee water bottle stored on the prep table and another on the top shelf of the 2 door reach in cooler over customer food storage areas. cdi by r |
| 2016-04-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed an uncovered bucket of rice soaking on the floor of the cook line. cdi by moving onto the prep table and processing within 10 min |
| 2016-04-20 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed the sanitize solution at the 3 comp sink cloudy and with floating debris. |
| 2016-04-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. detailed and overall cleaning needed throughout the facility: inside and outside all refrigeration equipment, shelving, wok station, storage shelving, in bet |
| 2016-04-20 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed build up at the kitchen handsink and build up at the mens restroom handsink and tiolet. |
| 2016-04-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the trash cans belonging to the unit overflowing and attracting flies in the back area. 5-501.115 discard items and litter stored in the waste areas an |
| 2016-04-20 |
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. repair the soap dispenser in the mens restroom. 6-501.12 floors, walls, ceilings includ |
| 2016-04-20 |
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 with customer food products throughout. observed employee mouth wash stored with facility single service condiment c |
| 2016-04-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled wiping cloths left on the wok station ledge and on a prep table where raw chicken was being cut. |
| 2016-02-19 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several bulk containers and spices uncovered. observed food uncovered in coolers. cdi-pic covered.3-302.11(a) separate unwashed produce from ready- |
| 2016-02-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several soiled knives stored as clean on metal holding rack. cdi-pic removed to be washed, rinsed, and sanitized4-501.114 maintain sanitizer at corre |
| 2016-02-19 |
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 several squeeze bottles of oils and sauces not labeled as required. cdi-pic to label. |
| 2016-02-19 |
36 |
6-501.112 remove dead insects and other pests. observed dead roaches on shelving where coffee and spices are stored. remove dead insects and thoroughly clean. |
| 2016-02-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal sheet pans wet stacked on drying rack. |
| 2016-02-19 |
45 |
4-501.11 maintain equipment in good repair. observed door to ice machine broken. |
| 2016-02-19 |
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 of food and grease under and around the cookline, inside reach-in units and shelving. |
| 2015-10-28 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no cfpm or pic onsite at the time of arrival. |
| 2015-10-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 bowls stored with either a greasy film or food debris. cdi by removing to be re-washed and sanitized. |
| 2015-10-28 |
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 large dry food containers and a couple of squeeze bottles not labeled. cdi by labeling while onsite. |
| 2015-10-28 |
37 |
error |
| 2015-10-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several soiled wiping cloths stored on the wok ledge and prep tables. cdi by removing. |
| 2015-10-28 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed all food products stored uncovered inside the reach in portion of the prep cooler with visible build up on the shelving (tofu, hamburger meat, noodle |
| 2015-10-28 |
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 of food and grease under and around the cookline, inside reach in units and unit shelving. |
| 2015-10-28 |
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. clean the walk in cooler floor and floor under the cook l |
| 2015-10-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal chips, cereal and other food stored with customer dry food products and with customer items inside the reach in cooler |
| 2015-10-28 |
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 egg rolls stored on an absorbant towel. |
| 2015-07-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a bowl of raw chicken thawing on a drainboard with dishes and a strainer of mushrooms. cdi by moving the chicken into the walk in cooler. |
| 2015-07-31 |
14 |
k4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 knives with food debris stored on the knife rack. cdi by removing to wash,rinse and sanitize. |
| 2015-07-31 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in a bowl of standing water. thaw under running water or in refrigeration. |
| 2015-07-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on the prep tables. cdi by moving into sanitizer water. |
| 2015-07-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages and personal food stored above customer food products. cdi by removing and storing on a bottom shelf. |
| 2015-07-31 |
45 |
4-501.11 maintain equipment in good repair. observed 2 door upright cooler reaching a minimum temperature of 55f. no food products measured higher than 47f. according to the pic most foods were stored there overnight. all was relocated to the walk in coo |
| 2015-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the shelving, chefs cart, shelving above the steam tables, outsides of dry product containers, outsides of the reach in units, etc. |
| 2015-07-31 |
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. clean the floors and walls of the walk in cooler. |
| 2015-07-31 |
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 in use rice scoops stored in a container with dried rice and other debr |
| 2015-03-31 |
50 |
5-402.13 maintain sanitary sewage system.-p. observed strong sewage odor coming from grease trap inside kitchen. owner reported that grease trap was cleaned in october and is scheduled to be cleaned again in april - facility is on a every 6 month cleanin |
| 2015-03-31 |
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 shelf at rice cooker area, outside of dry good containers including handles, and egg roll racks at dish area. observed grease and |
| 2015-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed leak inside true refrigerator. owner reported that he has called leak in to maintenance for repair and is waiting for service. |
| 2015-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some sheet pans and bus tubs used to store meats and veggies stacked wet on dish shelf. |
| 2015-03-31 |
39 |
high 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counter surfaces. |
| 2015-03-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed a pot of sesame chicken cooling on counter at 76f. cdi - chicken discarded. |
| 2015-03-31 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed 3 dented (swelled) cans stored on shelf with other usable stock. cdi - all cans removed from shelf to be returned back to distributor. |
| 2014-10-28 |
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 chicken cooling for 13 hrs inside the walk in cooler at 49f. cdi by voluntary disposal. |
| 2014-10-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a build up of food around the wok equipment. cleaned onsite. |
| 2014-10-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed a presence of flies inside the kitchen. according to the pic the door was left open today. facility is to maintain the exterior door closed or provide additional measures to pr |
| 2014-10-28 |
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 cooked chicken cooling inside a deep plastic container inside the walk in |
| 2014-10-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pproperly wash, rinse and then sanitize. observed a rinse, wash, sanitize set up inside the 3 comp sink. cdi by properly setting up the sink. |