| Violation Date |
Code |
Description |
| 2019-01-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed keys stored on food prep table surface. |
| 2019-01-17 |
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/residue build-up on top of dish machine and on storage shelves. |
| 2019-01-17 |
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 the floor. |
| 2019-01-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employee preparing food while wearing bracelet on arm. |
| 2019-01-17 |
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 pasta cooling in walk-in with tight fitting lid.cdi- lid removed and pasta |
| 2019-01-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved multiple tcs foods stored in refrigeration > 41f. see temp chart. |
| 2019-01-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverages x2 stored on or above food prep table and food storage rack.cdi discarded by pic. |
| 2018-07-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple containers wet stacked on the drying rack. |
| 2018-07-26 |
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 date mark stickers with only discard date. provide prep date for foods that are required to be date marked.cdi- prep date added to s |
| 2018-07-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris on containers stored as clean on the drying rack.cdi by sending back to wash.observed food debris build-up on spiral slicer machine. cdi wa |
| 2018-01-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed meatballs at 119f in the steam well and marinara at 125f. cdi - both items were voluntarily discarded. |
| 2018-01-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of bleach and a bottle of degreaser unlabeled. cdi - bottles were labeled. |
| 2018-01-02 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed some containers stacked wet. improvement has been made since the last inspection. |
| 2018-01-02 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet wiping cloth stored on the prep line.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloth |
| 2017-10-16 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-10-16 |
31 |
repeat violation 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 ramen and spaghetti cooling in the prep top on the cook |
| 2017-10-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed wiping cloths in the hand sink on the cook line. cdi - cloths were removed. |
| 2017-10-16 |
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 an employee touch cooked chicken with bare hands. cdi -stopped the employee and explained the violation. |
| 2017-04-11 |
35 |
repeat violation 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 spray bottle of oil not labeled. cdi - bottle was labeled during the inspection. |
| 2017-04-11 |
31 |
repeat violation 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 ramen cooling in the prep top at 90f. cdi - employee to |
| 2017-04-11 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-04-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified. |
| 2017-04-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed a hat stored on a cutting board next tot the grill. hat was removed and the cutting board was washed, rinsed and sanitized. observed pe |
| 2017-04-11 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the top door of the reach in cooler on the cook line. replace gasket. |
| 2016-11-22 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the noodle prep unit. replace gaskets.*complaint #70724 investigated during inspection* |
| 2016-11-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 3 wet cloths on prep surfaces. cdi - cloths were moved to sanitizer buckets.3-304.14 wiping cloths, use limitation - c - observed a sanitizer bucket at 0 ppm.3-304.14(d) maintain |
| 2016-11-22 |
35 |
general comment 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 spray bottles of oil not labled. |
| 2016-11-22 |
31 |
repeat violation 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 shitake mushrooms cooling in the prep top at 78f. mushr |
| 2016-11-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw bacon stored above raw shrimp in the walk in cooler. cdi - items were rearranged correctly. |
| 2016-08-12 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-08-12 |
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 tong handles directly on top of cooked chicken. |
| 2016-08-12 |
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 pasta cooling with lids in the walk in cooler cdi - lids were removed. |
| 2016-08-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - obseved an employee dumping a sanitizer bucket into a handsink. do not do anything but wash hands in the handsink. |
| 2016-05-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several dishes stored as clean with food particles stuck to them. cdi- dirty dishes re-washed. recommend better pre-washing before washing in dish mac |
| 2016-05-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs at 106 hot holding in steam table. pic said meat balls had been hot holding approx. 10 minutes. cdi- meatballs reheated to 165 for proper hot holding at 135 min. |
| 2016-05-05 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed some rice crispy |
| 2016-05-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of metal salad bowls tight stacked while still wet. |
| 2016-05-05 |
54 |
6-501.14 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. observed some ceiling vents in kitchen needing cleaning of dust build up. |
| 2016-02-02 |
54 |
6-501.14 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. observed ceiling intake vents needing cleaning of dust in kitchen. |
| 2016-02-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of flat pans and hotel pans tight stacked while still wet. |
| 2016-02-02 |
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 pan of thawed shredded pork with no date marking on the pan. pic could not be sure when pork was thawed but said it had not been mo |
| 2016-02-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed box of raw shirmp stored above sealed bag of pre-cooked steak. both items were sealed, observed no contamination. be sure to store food by final cook temperature. cdi- food properl |
| 2016-02-02 |
8 |
6-301.14 post a handwash sign at each handsink. most handwash signs have faded to the point of being un-readable, need replacing. |
| 2016-02-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a couple incidents of employee drinks stored above dry goods and stored above clean stored pans. cdi- drinks removed. |
| 2016-02-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic is not food safe certified. facility had 210 days since date of permit to meet rule, today is 230th day since date of permit. |
| 2015-07-22 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cookies and rice |
| 2015-07-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees without head coverings.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, s |
| 2015-07-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no cetified pic (person in charge) on site. facility has 7 months from permit issue date for compliance. |