| Violation Date |
Code |
Description |
| 2018-10-23 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the left door of the 2 door prep unit, the walk in cooler and the left door of the reach in freezer by the 3 comp. sink; replace gaskets. |
| 2018-10-23 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet cloth stored on the prep unit cutting board. |
| 2018-10-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bucket of sanitizer, bottle of bleach and degreaser unlabeled. cdi - items were labeled. |
| 2018-10-23 |
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 no time on the sushi rice |
| 2018-10-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw eggs stored above carrots in the walk in cooler. cdi - carrots were moved.3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above |
| 2018-10-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed a personal drink stored on a prep table and in the walk in cooler. cdi - drinks were removed. |
| 2017-12-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. one soda nozzle with heavy dark build up. cdi - nozzle cleaned during the inspection. |
| 2017-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p steamed broccoli held off temperature control and holding at 52f. cdi - broccoli placed in cooler for rapid cool down as product was off temperature control for less than one hour. faci |
| 2017-12-29 |
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 cooked shrimp cooling while tightly wrapped in walk in cooler. cdi - wrapping vent |
| 2017-12-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf metal scour pad stored in front hand sink and no paper towels available at |
| 2017-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from low prep cooler door gaskets, door handles, and from paper towel dispenser by front grill. improvement from last inspection. |
| 2017-12-29 |
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 floors under cooking equipment. |
| 2017-12-29 |
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. scoop handles in contact with raw chicken. cdi - scoops removed and sent to dis |
| 2017-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from non-food contact surfaces of meat slicer and build up from surface throughout such as faucet handles, soap dispensers, and cooler door ha |
| 2017-10-10 |
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. wire shelves lined with cardboard in dry goods area. remove cardboard li |
| 2017-10-10 |
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. tong handles contacting steamed broccoli in cold drawer. cdi - tongs removed. |
| 2017-10-10 |
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 lo mein noodles cooling while tightly wrapped in walk in cooler. cdi - wrapping re |
| 2017-10-10 |
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 sushi rice from 1pm with time stamp. |
| 2017-10-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple knives stored as clean on magnetic strip with dried food debris on blades. cdi - all sent to dish area for processing. |
| 2017-10-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p 3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p celery stored in box used to ship raw shell eggs. cdi - celery discarded; celery will b |
| 2017-06-20 |
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 minor build up from floors at floor wall joint and |
| 2017-06-20 |
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. tongs stored with handle contacting lo mein noodles and a plastic to-go containe |
| 2017-06-20 |
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 cut cabbage and cooked chicken wings cooling while wrapped in plastic in walk in co |
| 2017-02-21 |
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 rice cooling in plastic bag tied shut. cdi - rice removed from bag and placed in s |
| 2017-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked broccoli holding at 68f on stand next to grill line. cdi - relocated to cooler for rapid cool down. |
| 2017-02-21 |
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. tongs in low mien and scoop in raw chicken all stored with handles contacting fo |
| 2017-02-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf black plastic tubs stored as clean with food debris on drying rack over sink. cdi - all sent to dish area for reprocessing. |
| 2017-02-21 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged metal strainer and frayed metal scrub pads at dish area and at cook line. cdi - all discarded. |
| 2017-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. bits of raw chicken left on back of slicer guard. cdi - cleaned during the inspection. |
| 2017-02-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans and plastic pans wet stacked on drying rack. separate to allow air drying. |
| 2016-10-28 |
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 scoop handles stored down in food product in cold hold drawers |
| 2016-10-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats throughout kitchen. |
| 2016-10-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottles and sanitizer buckets. cdi-labeled. |
| 2016-10-28 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed several soiled dishes leftover in 3 compartment sink from night before. ensure items are properly washed, rinsed and sanitized and not left overn |
| 2016-06-27 |
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 build-up in upright freezer at 3 comp sink. |
| 2016-06-27 |
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 cooling in walk-in cooler covered with plastic wrap. cdi by venti |
| 2016-06-27 |
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 carrots and sauce stored in walk-in cooler without date mark. cdi by date marking by pic. |
| 2016-06-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed steamed cabbage, carrots, and broccoli mix stored in mini-steam table < 135f. cdi reheated to 165f for 15 seconds. |
| 2016-06-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed cook using same utensil to move raw chicken on the grill and then cooked items on the grill. cdi by discussing proper procedure with pic. employe |
| 2016-06-27 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed salmon being used for sashimi without letter of guarantee from supplier. pic will obtain letter from supplier. vr requi |
| 2016-02-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf no written procedure observed for su |
| 2016-02-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. - observed cooked grilled chicken and cooked fried chicken wings stored in prep cooler > 45f. cdi - food items moved to walk-in cooler to continue the cooling process. |
| 2016-02-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken cooling in prep cooler tightly covered with plastic wrap. cdi ven |
| 2016-02-18 |
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 on non-food contact areas of can opener and meat slicer. |
| 2016-02-18 |
44 |
(a) if used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. p observed used g |
| 2015-10-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on table next to meat slicer. |
| 2015-10-19 |
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 in need of cleaning underneath/around equ |
| 2015-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored in bucket with 0ppm sanitizer. |
| 2015-10-19 |
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 egg rolls, shrimp tempura, and spring rolls stored in refrigeration without date mark. date mark foods with date prepared or packag |
| 2015-10-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed bucket with wiping cloth testing 0ppm. cdi by empty and refill with sanitizer 100ppm. |
| 2015-10-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored next to meat slicer. cdi by removing beverage. |
| 2015-06-24 |
52 |
5-501.16 storage areas, rooms and receptacles, capacity and availability - c trash bins shall be easily accessible at all handwash sinks. kitchen area handsink observed with no trash bin. |
| 2015-06-24 |
38 |
2-302.11 maintenance-fingernails - pf unless employee is wearing intact gloves in good repair, they may not have fingernail polish or artificial nails when working with food. |
| 2015-06-24 |
26 |
7-102.11 common name-working containers - pf observed multiple unlabeled containers of materials such as window cleaner, sanitizer, soapy water, and water all in the same type of bottles. cdi- pic instructed to label all working containers of toxic mater |
| 2015-06-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p separate raw different types of raw animal foods. observed front prep drawer coolers with raw chicken stored above raw steak and shrimp. repeat violation. |
| 2015-01-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: observed cooked steak stored with raw steak in low boy. cdi-discarded |
| 2015-01-12 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: discontinue storing cutting board behind faucet. |
| 2015-01-12 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: discontinue storing boxes of sauce packets in cabinet next to trash can at self service area. |
| 2015-01-12 |
12 |
3-402.11 parasite destruction - p: facility needs to provide documentation for parasite destruction on salmon and yellowfin tuna. invoices should be kept on site. verification needed. |