| Violation Date |
Code |
Description |
| 2018-12-18 |
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 |
| 2018-12-18 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed utensils st |
| 2018-12-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. advised to keep the kitchen free of pests. |
| 2018-12-18 |
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 observed facilities tphc procedures |
| 2018-12-18 |
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 repeat violation. observed incorrect labels on crab. cdi - provided proper label to crab. |
| 2018-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed overstacked tomato. cdi - removed excess tomato. |
| 2018-12-18 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed utensils blocking access to handwashing sink. cdi - relocated utensils to allow access to handsink. |
| 2018-12-18 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee cutting raw broccoli florets with bare hands. broccoli will be going into walkin cooler after being sliced. cdi - e |
| 2018-09-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer spray bottle at 0 ppm chlorine. cdi - refilled with proper chlorine solution. currently at 100 ppm. |
| 2018-09-13 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed dry noodle that food employee added water to it last night. product did not meet the proper cooling time criteria. c |
| 2018-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tofu and sliced tomato in flip top unit in the temperature danger zone. refer to temperature chart. cdi - discarded product. educated to prepare food, cool down uncovered in wa |
| 2018-09-13 |
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 repeat violation. facility has done better with dates. ehs observed one bag of tofu that has exceede |
| 2018-09-13 |
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 employees cooling food in flip top unit. observed employees cooling noodles in |
| 2018-06-27 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed debri |
| 2018-06-27 |
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 repeat violation. (facility does not have any food that has exceeded time and temperature). observed |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed tofu and bean sprout in the temperature danger zone. refer to temperature chart. cdi - relocated items to reach in and advised to remove excess product. educ |
| 2018-06-27 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager |
| 2018-03-26 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager |
| 2018-03-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at the 3 compartment sink at 0 ppm chlorine. cdi - educated to use test strips when making the solution and to have chlorine at 200 - 400 ppm. created the solution and now at 2 |
| 2018-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce that was stored in the flip top unit above the other containers in the temperature danger zone. refer to temperature chart. . cdi - educated to keep food in each contain |
| 2018-03-26 |
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 repeat violation. observed tofu that has exceeded time/temperature criteria. cdi - discarded product. |
| 2018-03-26 |
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 garlic |
| 2018-03-26 |
33 |
3-501.13 use approved thawing methods. observed chicken stored on top of prep table thawing out. cdi - educated to thaw under refrigeration, running water, or during cooking process. relocated chicken to the walkin cooler. |
| 2018-03-26 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at the walkin cooler. advised to repair. |
| 2017-12-21 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed tongs stored on pap |
| 2017-12-21 |
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 sauces in a squeeze bottle without a date label on the product. |
| 2017-12-21 |
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 facility |
| 2017-12-21 |
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 cooked chicken and duck prepared over 24 hrs ago with no date label; bulk product in the free |
| 2017-12-21 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2017-12-21 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during the |
| 2017-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature. refer to temperature chart. cdi - educated about being aware of the chill line in each container. advised to not overstack product |
| 2017-07-28 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation. observed dumpling in the walkin cooler without a date label. facility has been doing better with date marki |
| 2017-07-28 |
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 |
| 2017-07-28 |
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 spring roll and rehydrated |
| 2017-05-08 |
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 food employee handle raw pork and then move to handle everythi |
| 2017-05-08 |
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 tile breaking away from the wall underneath the 3 comp sink. advised to repai |
| 2017-05-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a fly in the kitchen. |
| 2017-05-08 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed cabbage and dumpling in the walkin cooler; product was prepared on saturday. cdi - educateed about date marking crit |
| 2017-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product ouf of temperature. please refer to temperature chart. cdi - educated about the risks of overstacking product in the flip top unit. provided time papers for the rice no |
| 2017-05-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed head of cabbage sitting in the reach in unit on the rack without packaging or container. advised to wrap in plastic wrap. |
| 2017-03-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed spring roll out of temperature. refer to temperature chart. advised to keep spring roll hot or to place spring roll on time control. cdi - spring roll discarded; provided pic |
| 2017-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple products out of temperature. refer to temperature chart. advised to refrigerate rehydrated noodles. advised to not overstack cabbage in flip top. advised to refrigerat |
| 2017-03-16 |
45 |
4-501.11 maintain equipment in good repair. observed gasket to walkin cooler torn. advised to replace. |
| 2016-12-15 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observed food employee preparing food and working i |
| 2016-12-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee handling raw chicken, take off gloves, not wash hands, and then put on new gloves to begin new food prep work. cdi - educated importance of washing hands before p |
| 2016-12-15 |
8 |
5-202.12c a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. repeat violation. observed metered faucets in the bathrooms not run for 15 seconds. advised to fix |
| 2016-12-15 |
14 |
4-701.10 equipment food-contact surfaces and utensils shall be sanitized. observed thermometer stored in raw shrimp, then food employee moves thermometer to sliced carrots without being sanitized. carrots will be served fully cooked after being cooked in |
| 2016-12-15 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed multiple products that have been prepared and held in the establishment for over 24 hrs. without a date label for th |
| 2016-12-15 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p repeat violation. cdi - observed thermometer stored in raw shrimp moved to ready to eat carrots (carrots can be eaten raw, but they are served fully cooked after being cooked in the wo |
| 2016-12-15 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf observed no thin probe thermometer in facility. advised to get thin probe thermometer. vr |
| 2016-12-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. cdi - observed working container of msg in the kitchen without a label for the product. cdi - provided label fo |
| 2016-12-15 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed limes stored in the |
| 2016-12-15 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed paper towels being used to soak up grease for food that comes out of the grease pit after being cooked. advised that these paper towels are for single-use only. discard paper tow |
| 2016-12-15 |
33 |
3-501.13 use approved thawing methods. cdi - observed raw chicken sitting in prep sink with no running water during thawing. pic states that at the end of the day, food employees place raw meat in prep sinks and let sit out all night to thaw, then store i |
| 2016-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage on prep table and not being actively prepped during entire inspection. cabbage measured at 66f. observed several containers of rice noodles rehydrating at room temperatu |
| 2016-09-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored on prep surface and shelf above prep table while cabbage was being prepped. cdi-drinks relocated. |
| 2016-09-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over uncooked vegetables. observed raw chicken stored over sauces. cdi-rearranged to proper storage order. 3-302.11(a) separate the different types of raw animal |
| 2016-09-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed raw meat being prepped on drainboard of 3 compartment sink upon arrival. observed employee wash drainboard with soap and water but did not saniti |
| 2016-09-26 |
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 tofu noodles cooling on counter at room temperature. observed just cut cab |
| 2016-09-26 |
8 |
5-202.12 a self closing faucet shall run continuously for 15 seconds with the need for reactivation. observed self closing faucets in restrooms not running for 15 seconds. |
| 2016-09-26 |
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 knives stored in between equipment. |
| 2016-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked. |
| 2016-09-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings such as cell phones and reading glasses stored improperly throughout facility. |
| 2016-09-26 |
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 large amount of dry ingredients and sauces without any labels. |
| 2016-05-13 |
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 small containers of dry spices and squeeze bottles of oils and sauces not labeled as required. cdi-pic labeled. |
| 2016-05-13 |
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 vegetables used for spring rolls in walk in cooler at 80f. pic states vegetables were cooked last night and had been |
| 2016-05-13 |
13 |
a3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken skewers stored over an uncovered container of sauce in the flip top reach-in cooler. cdi-chicken relocated to a lower shelf below ready to eat food.3-302.11(a)(4) pro |
| 2016-01-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-01-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed tea pots stored in bar hand sink. cdi-items removed and taken to be washed. |
| 2016-01-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw meat skewers stored over open pan of lettuce. cdi-lettuce discarded. observed raw chicken stored directly beside cut greens that may not be cooked to 165f. cdi-raw chicken pan |
| 2016-01-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed raw chicken being prepped in 3 compartment sink used for ware washing. cdi-procedure stopped and relocated to meat prep sink. observed employee wash d |
| 2016-01-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a few items stored in flip top unit above 45f due to pan being overfilled. cdi-all items placed in cooler below. |
| 2016-01-11 |
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 all purpose cleaner being used as sanitizer. cdi-through instruction. pic made bottle of chlorine |
| 2016-01-11 |
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 knives stored in between equipment. |
| 2016-01-11 |
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 such as phone stored on cutting board and coat stored beside clean dishes. |
| 2016-01-11 |
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 several house made sauces with dates from 2 months ago in cooler. cdi-discarded. |
| 2015-09-28 |
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 knives stored in between equipment. |
| 2015-09-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two chemical bottles without labels. cdi-labeled. |
| 2015-09-28 |
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 several items with incorrect date labels exceeding 7 day hold time. according to employee, lab |
| 2015-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in two flip top coolers above 45f due to pan being overfilled. cdi-food out of temperature taken out of pans and placed in walk in cooler to cool. |
| 2015-09-28 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed fried tofu cooling in cardboard box that tofu was received in. cdi-tofu placed into metal container. |
| 2015-05-22 |
21 |
l3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed frozen curry sauces without dates. cdi items dated and date marking handout provided with inspection. |
| 2015-05-22 |
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 food items in the walk-in cooler and freezer stored in grocery |
| 2015-05-22 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed half a head of cabbage directly on the walk-in cooler wire shelf and an egg plant directly on the prep cooler wire shelf. cdi (corrected dur |