| Violation Date |
Code |
Description |
| 2018-09-12 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-09-12 |
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 does not have tim |
| 2018-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bean sprout in temperature danger zone throughout. cdi - pulled bean sprouts to freezer for a rapid cooling. educated to cool down rapidly in freezer. educated to cool product |
| 2018-09-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p repeat violation. observed dish machine sanitizer at 0 ppm chlorine. cdi - primed dish machine and ran a few cycles; currently reading at 100 ppm. |
| 2018-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. |
| 2018-01-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoop stored down in ice. |
| 2018-01-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. store dry ingredients in sealed bags or containers to keep from contamination. |
| 2018-01-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical bottle. cdi-removed from service. repeat. half points taken as only one bottle without a label. |
| 2018-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knives stored clean on magnetic strip with food debris. observed build up on slicer. cdi-items taken to be washed, rinsed an sanitized. observed build |
| 2018-01-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over cooked chicken in cold hold drawers. cdi-items rearranged to proper storage order.3-302.11(a)(4) protect food in storage using covered containers, intact |
| 2018-01-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels available at handsink in kitchen. cdi-provided.6-301.11 provide soap for handwashing at each handsink. -pf no soap available in womens restroom han |
| 2017-10-09 |
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 return through door to kitchen and begin to put away c |
| 2017-10-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken being prepped in sink beside raw vegetables on drain board. vegetables were wrapped in plastic wrap. cdi-vegetables removed and taken to separate clean prep sink, plast |
| 2017-10-09 |
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 observed one tcs container of food with expired date of 9/28. cdi-discarded. |
| 2017-10-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottles. cdi-labeled. |
| 2017-10-09 |
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 noodles on tphc with time l |
| 2017-10-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food store on floor. |
| 2017-10-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without a hair restraint. |
| 2017-10-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a large amount of employee items stored throughout kitchen improperly. |
| 2017-05-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings stored improperly among items used for customers. |
| 2017-05-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on surfaces throughout facility. repeat. |
| 2017-05-15 |
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 rehydrated rice noodles cooling in prep cooler. cdi-transferred to large |
| 2017-05-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items overstacked in pans in prep cooler and above 45f. keep product at or below fill line. cdi-excess product removed. observed cut tomato stored on counter above 45f. cdi-toma |
| 2017-01-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on surfaces throughout facility. |
| 2017-01-19 |
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 items and clutter stored on floor throughout facility. |
| 2017-01-19 |
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 cooked and cooled items in reach in cooler without a date. cdi-labeled. |
| 2017-01-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p no sanitizer available in facility. facility has under counter chemical dish machine that is sanitizing correctly but has no means to make sanitizer for surfaces such as cutting boards, prep surfa |
| 2017-01-19 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed items stored uncovered in reach in cooler and stored below soiled shelving. cdi-covered.3-302.11(a) separate raw animal foods from ready-to-eat foods |
| 2017-01-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a cup and rubber gloves stored in handsink. cdi-items removed. |
| 2016-09-08 |
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. -p repeat violation. observed pork that did not meet the time/temperature criteria for cooling. 3-501.14(b) quickly cool tcs foods that |
| 2016-09-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed that product is in temperature in flip top units; the product that is out of temperature is not being cooled correctly. the shrimp is over stacked cdi - disca |
| 2016-09-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed that facility is having cooling issues. facility cooking/preparing food, leavi |
| 2016-09-08 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed ice machine with pink residue build up in the ice machine. |
| 2016-09-08 |
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 paper towel dispenser out of battery and not working. facility has had papert |
| 2016-09-08 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. upon arrival into the kitchen, observed food employees without hair restraint. cdi - employees put on hat. |
| 2016-05-31 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed that the handsink in the front of the restaurant does not work properly. advised to fix to wash hands properly. facility has other handsinks to wash hands properly. |
| 2016-05-31 |
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 repeat violation. observed that faci |
| 2016-05-31 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed spring rolls with a date of 5.25.16 at 43f. date and time criteria for cold holding has been e |
| 2016-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed products out of temperature. refer to temperature chart. cdi - discarded products; educated employee that these products need to be at proper temperature; advi |
| 2016-05-31 |
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 that did not cool down in the proper time/temperature critera. chicken cooked at 3am this morning. the comp |
| 2016-05-31 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed 1 head of cabbage cut and stored in a refrigerator without any protective covering. cdi - employee put cabbage into container. |
| 2016-05-31 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed employee recontaminate |
| 2016-02-08 |
8 |
6-301.14 post a handwash sign at each handsink. 5-205.11(b) handwashing sinks shall only be used for handwashing. -pf6-301.11 provide soap for handwashing at each handsink. -pf6-301.12 provide paper towels or approved alternative for hand drying at each |
| 2016-02-08 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken stored behind raw shrimp in a prep cooler. the raw chicken would have to be brought over raw shrimp, thus cross contaminating with different p |
| 2016-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed untensils stored as clean with food debris still on the food contact surfaces. cdi - brought to the dish washer. |
| 2016-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp in the flip top cooler out of temperature. observed chicken in the reach in cooler out of temperature. mostly a cooling method violation, but pic is storing this food as |
| 2016-02-08 |
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 white powders without labels on product. |
| 2016-02-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed shrimp and chicken in the prep coolers out of temperature. cdi - educated about |
| 2016-02-08 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees in the kitchen without hair restraints. repeat violation. |
| 2016-02-08 |
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 rice noodles out of temp ( |
| 2015-09-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw meats stored over cooked noodles in two door stand up cooler. cdi-items rearranged to proper storage order.3-302.11(a)(4) protect food in storage using covered containers, inta |
| 2015-09-08 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. certified pic not present during entire inspection. pic shall be present during all hours of operation. points will be deducted for future violations. |
| 2015-09-08 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed two employees rinsing hands off in 3 compartment sink. cdi-employees directed to hand sink and ehs explained to only wash hands in designated hand washing sink. |
| 2015-09-08 |
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 cutting green onion garnishment without gloves. cdi-onions discarded, employee directed to hand si |
| 2015-09-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed rice cooker off and with leftover rice and residue from the night before. clean and sanitize utensils after turning off, do not leave overnight. |
| 2015-09-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2015-09-08 |
33 |
3-501.13 use approved thawing methods. observed pork thawing at room temperature on counter. |
| 2015-09-08 |
37 |
3-306.14 a container of food that is not tcs may be re-served from one consumer to another if the food is dispensed so it is protected from contamination and container is closed between uses such as a narrow neck bottle. observed containers of chili sauce |
| 2015-09-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed springs rolls in prep cooler and several cooked and cooled meat items without date labels in two door stand up cooler. cdi-items da |
| 2014-12-09 |
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 cutting ready to eat plate garnishment with bare hands. cdi-item discarded. |
| 2014-12-09 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf facility has two small prep coolers and one stand up two door cooler. observed two door cooler with large amount of food product. ambien |
| 2014-12-09 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed full strength undilted according to manufacturer's instructions quat labeled as sanitizer. cdi-sanitizer diluted. |
| 2014-12-09 |
23 |
. 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed flank steak offered on menu with no advisory. pic stated that if customer asks, then an undercooked ste |
| 2014-12-09 |
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 and cooled items without any date label such as cooked meats, squid, eggrolls and noodles. cdi-through instruction. |
| 2014-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a large amount of items out on several counters and cutting boards at room temperature such as bamboo shoots, shredded lettuce, eggs, spring rolls, and fried onions. pic stated |
| 2014-12-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in 3 compartment sink below 200ppm. observed floating food debris in sink while utensils were being sanitized. cdi-sink emptied and refilled, dishes re-washed and sanitized. als |
| 2014-12-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef. cdi-items rearranged to proper storage order. |
| 2014-12-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed hand sink at front bar area without paper towels. cdi-towels provided.6-301.14 post a handwash sign at each handsink. no hand wash sign at hand sink in b |
| 2014-12-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface while food items were being prepped. cdi-drink placed on bottom shelf. |