| Violation Date |
Code |
Description |
| 2018-10-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outdoor dumpster lids left open. |
| 2018-10-17 |
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 both fryer baskets damaged with broken wires. vr to ensure that fryer baskets r |
| 2018-10-17 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-service manufacturers sauce containgers being used for storage of other dry food ingredients. |
| 2018-10-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf |
| 2018-10-17 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed 2 spray bottles of chlorine sanitizer below 50ppm. cdi, operator refilled bottles to required concentration. |
| 2018-10-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat sauce in walk in unit. cdi, unwashed produce relocated for proper storage. repeat. |
| 2018-01-09 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces that are exposed to splash, spillage or other food soiling shall be nonabsorbent, smooth and corrosion-resistant. observed food establishment using cardboard in front of grill for splash. obse |
| 2018-01-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee dispensing food not wearing a hair restraint. make sure food employees wear a hair restraint when wo |
| 2018-01-09 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed two sanitizer bottles and sanitizer basin at 3 compartment sink reading 200 ppm and greater for chlorine. cdi bottles and basin emptied and diluted to 100 ppm. |
| 2018-01-09 |
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 food establishment using tp |
| 2018-01-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice hot holding in warmer next to grill below 135 degrees. cdi based on rice being in warmer since 11 am; product was discarded. repeat |
| 2018-01-09 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed broccoli being stored over shucked, washed onion (uncovered). cdi onions moved to shelf above broccoli. |
| 2017-10-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed white rice holding at 119f in warmer next to grill. cdi: rice reheated to 165f and placed in front warmer. |
| 2017-10-30 |
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 some unlabelled squeeze bottles (water, oil, etc) on chef cart. |
| 2017-10-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wiping cloth stored on top of reach in cooler. cdi: cloth placed in sanitizer. |
| 2017-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed minor cleaning needed on exterior of white bin containers. |
| 2017-05-01 |
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. - c - repeat - observed spatulas used for cooking items on flat top stored in wat |
| 2017-05-01 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - observed broccoli being cut without washing first. ensure that all fruits and vegetables are washed before cutting. |
| 2017-05-01 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - observed two employees unaware and did not sign the employee health policy that work with food. all food employees that work |
| 2017-01-19 |
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. - c - repeat - observed spatulas used for cooking items on flat top stored in wat |
| 2017-01-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed wet wiping cloth in container with no sanitizer. cdi- chlorine sanitizer placed in container. |
| 2017-01-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed three boxes of unwashed vegetables over ready to eat broccoli.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed |
| 2017-01-19 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - 0 pts - observed employee close hand sink handles with clean hands several times. ensure that hand sink handles are closed with a barrier such as a paper towel. cdi- rewashed hands. |
| 2016-10-05 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed dimpled meat thermometer in use and no thin probed thermometer. provide thin probed thermometer to measurer foods such as |
| 2016-10-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lip area of styrofoam cups exposed at soda dispenser on the front counter. keep lip area protected or use dispenser the covers lip area. -.5- |
| 2016-10-05 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed food debris in the rinse compartment of the 3-comp setup. clean and sanitize sink and then fill with clean rinse water for rinsing. -.5- |
| 2016-10-05 |
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 tongs down in raw shrimp that are used for dispensing. cdi - tongs repl |
| 2016-10-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open lids on the dumpsters. keep lids closed. -0- |
| 2016-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the floor and shelving in the walk in cooler. clean these. -0- |
| 2016-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths that were not in a sanitizer bucket. |
| 2016-06-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed facility with remindder and asterisk for consumer advisory but missing discalaimer. verification require |
| 2016-06-22 |
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 teriyaki sauce that is coo |
| 2016-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed yum yum sauce that uses tomato sauce that was held in a unit that was held in a broken unit thst facility says they dont use at 56f. cdi items placed back in reach in to cool d |
| 2015-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with buildup of food debris please clean. |
| 2015-11-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small number of pans wet nested. -0 points- |
| 2015-11-02 |
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 utensils to dispense rice and carrots stored in pan of water at 77 de |
| 2015-11-02 |
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 rice that was discarded was cooling in a large volume and should be spli |
| 2015-11-02 |
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 large pan of rice from previous day greater than 45 degrees see chart. cdi discarded product. |
| 2015-07-21 |
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 spices and oils at cook station not labled. -0 points- |
| 2015-07-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic not certified food protection manager facility has 180 days from beginning of transitional period to obtain proper certifications. -0 points- |
| 2015-07-21 |
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.-p observed kitchen staff working with floor mats and then went back to wor |
| 2015-07-21 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed noodles cooked last night at 50 degrees in walk in. cdi discarded. cooling discussion with pic advising of proper cooling |
| 2015-07-21 |
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 numerous tubs of portioned out shrimp sauce and ginger dressing in walk in not labled. cdi pic labled. |
| 2015-07-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. -0 points- |
| 2015-07-21 |
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 noodles discarded were cooled in large container and tightly covered. cdi advised |
| 2015-07-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counters in front service area . store in sanitizer when not in use. -0 points- |
| 2015-07-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on menu board and posted on cash register does not have asterisk to remind customers of |
| 2015-03-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf consumer advisory missing from take out menus. over counter menu does not have anything to link the statement and |
| 2015-03-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-501.114 maintain sanitizer at correct concentrations. -p sanitizer at 10 ppm in three comp sink and sanitizer bucket. cdi - remade. one soda nozzle soiled. |
| 2015-03-20 |
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. scoops with no handles stored in bags of flour and rice. cdi- scoops removed. sc |
| 2015-03-20 |
13 |
general comment3-302.11(a) separate the different types of raw animal foods. -p observed bag of raw pork stored together with bags of raw chicken in walk in freezer. cdi - freezer rearranged with raw pork above raw chicken. |
| 2015-03-20 |
52 |
general comment5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster lids are damaged and leave a large gap when closed. contact solid waste service provider and request new lids or a new dumpster. |
| 2015-03-20 |
54 |
general comment6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. build up of dust on vent in women's rest room. cdi - clean. |
| 2015-03-20 |
42 |
general comment4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cutting resting behind prep sink handles while drying. this is not a clean place to store or dry equipmen |
| 2015-03-20 |
1 |
general comment2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. facility is under transitional permit and has 180 days from start of transitional period to gain cer |