| Violation Date |
Code |
Description |
| 2018-12-19 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal hat stored on shelf above prep unit. |
| 2018-12-19 |
45 |
4-501.11 maintain equipment in good repair.shelves in wic rusty and in need of repair/replacement. |
| 2018-12-19 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. wet cloths stored on counters and prep tables. |
| 2018-12-19 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf one can of tomato sauce dented. cdi- discarded. |
| 2018-12-19 |
33 |
3-501.13 use approved thawing methods. raw chicken cooling in container of water in sink. use approved cooling methods. |
| 2018-12-19 |
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 chicken and rice cooling on counter at room temp. cdi- product was still in cooling win |
| 2018-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple food products recorded above 45f (see chart). cdi- discarded. suspected cooling issues but could not confirm. |
| 2018-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfone container soiled with food debris. cdi- taken to 3 comp. sink. repeat, points not escalated due to different nature of violation. |
| 2018-12-19 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -praw chicken stored over raw eggs in wic. cdi- storage order reversed. |
| 2018-08-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic no site upon arrival did not demonstrate that they had certification. cdi by instruction. |
| 2018-08-24 |
6 |
2-301.14 when to wash - p - observed food employees touch face but not wash hands. observed employee handle soiled equipment then handle clean equipment without washing their hands in between. cdi by instruction. |
| 2018-08-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shrimp stored over pork in prep refrigerator. repeat. observed raw chicken box stored over cooked pork bone in walk in freezer. cdi, foods relocated for proper |
| 2018-08-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed 2 utensils and container stored as clean but soiled with food debris. cdi equipment relocated for cleaning. observed filling container with detergent wate |
| 2018-08-24 |
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 chicken prepared from yesterday not date marked in walk in cooler. observed several foods prep |
| 2018-08-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed large bin of fried rice held in bus tub at prep line that operator stated works out of from 89 degrees f to 142 degrees f. tphc disc |
| 2018-08-24 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed soiled manufacture bags of rice used as equipment to press cabbage at 3 compartment sink when preparing cabbage. ensure clean equipment is used to prevent possible contamination from soiled ba |
| 2018-08-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths on prep table. |
| 2018-08-24 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed clean cutting board stored at faucet handle at 3 compartment sink in soiled area. |
| 2018-08-24 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - observed hood ventilation system in need of cleaning and accumulating grease. |
| 2018-08-24 |
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 bus tub at room temperature near prep line, observed |
| 2018-06-29 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door propped open without screen door during inspection.6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in dining room and ki |
| 2018-06-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phones stored over prep area. repeat -.5- |
| 2018-06-29 |
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 hood and spice rack. repeat -1- |
| 2018-06-29 |
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 not wearing hair restraint while cooking and plating food at beginning of inspection. -0- |
| 2018-06-29 |
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 no labels on sauces and spices at cook line on rack. -0- |
| 2018-06-29 |
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 observed cooked rice cooling at room temp at 84f, cooked chicken at room temp cooli |
| 2018-06-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over rte pork in flip top unit. cdi - pic moved raw shrimp below rte pork. -1.5- |
| 2018-06-29 |
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 food employee test softness of chicken in fryer basket with bare hands. cdi - pic reheated chicken to 174f |
| 2018-06-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee put on gloves after touching chicken with bare hands without handwashing. cdi - pic instructed handwashing before glove change. -2- |
| 2018-02-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shrimp with commercial packaging open and stored over french fries in walk in freezer. observed raw egg stored in prep unit over cooked shrimp. cdi, foods relo |
| 2018-02-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed can opener and some knives stored as clean but soiled with food debris. cdi, items relocated for cleaning. |
| 2018-02-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed spray bottle of sanitizer above 100ppm as registered by test strips. observed spray bottle of chlorine sanitizer above 100ppm. cdi, operator refilled bottle to required concentration. |
| 2018-02-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. |
| 2018-02-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fryer unit and between cooking equipment accumulating grease residues and soil. |
| 2018-02-19 |
54 |
6-305.11 designation-dressing areas and lockers - c - store employee belongings in designated area. observed employee cell phone stored on storage rack over consumer items. |
| 2018-02-19 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled linen stored on counter surfaces. store soiled linen properly. if using as wiping cloth, maintain in sanitizer in between uses. |
| 2017-11-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed twist top employee beverage stored over prep refrigerator. cdi by instruction. |
| 2017-11-17 |
6 |
2-301.12 cleaning procedure - p - observed employees turn faucet off with their bare hands. repeat.2-301.14 when to wash - p - observed employee touch soiled cloth with their bare hands and not wash their hands. cdi by instruction. |
| 2017-11-17 |
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 touch chicken with their bare hands. cdi by instruction. |
| 2017-11-17 |
8 |
6-301.12 hand drying provision - pf - ensure that disposable towels are available at each hand washing sink or another means to wash hands. observed restroom out of disposable towels. cdi, towels provided during inspection. |
| 2017-11-17 |
9 |
3-201.11 use food from approved sources only. -p- observed operator provided invoice from sealand of belt fish but product was not listed as belt fish on label inside walk in freezer but as ribbonfish. verification return for information of fish from supp |
| 2017-11-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- observed raw meat stored over sauce in walk in unit. observed raw egg and raw shrimp stored over vegetable and rte food in flip top prep unit. repeat. cdi, foods relocated f |
| 2017-11-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed some pans, container and can opener stored as clean but soiled with food debris. cdi, items reloca |
| 2017-11-17 |
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 3containers of egg rolls prepared at 10am from day before not date marked according to pic. c |
| 2017-11-17 |
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 chicken cooling in containers in kitchen at room temperature cooling.cdi |
| 2017-11-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths held on counter surface and a wet cloth used to stabilize cutting board. |
| 2017-11-17 |
54 |
4-204.11 ventilation hood systems, drip prevention - c - observed hood ventilation system accumulating grease residue and in need of cleaning. |
| 2017-08-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed 1 pan of raw chicken stored above raw beef in walk in freezer. cdi by instruction, operator relocated raw animal food. |
| 2017-08-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed dishwasher not using 3 compartment sink properly or rinsing equipment as required. observed wash vat at 3 compartment s |
| 2017-08-25 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - observed bleach sanitizer above 100ppm. cdi, sanitizer diluted to required concentration. |
| 2017-08-25 |
6 |
2-301.12 cleaning procedure - p- observed food employee turn faucet off with their bare hands after hand washing. cdi by instruction. observed food employee handle soiled cloth then proceed to handle clean linen without washing their hands in between. 2-3 |
| 2017-08-25 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed employee items, including food, cell phone, lighter above prep equipment, food and single-service articles. |
| 2017-08-25 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - observed container of jellyfish brine stored near back door that operator stated was not intended for use in the food establishment. observed slight odor in back of kitchen near hand washi |
| 2017-08-16 |
9 |
3-201.11 use food from approved sources only. -p- observed croaker fish stored in facility that operator stated was for personal use with no invoice. cdi, employee removed from facility. |
| 2017-08-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw fish removed from commercial packaging and stored over ready to eat food in walk in freezer. observed raw beef and raw shrimp stored over cream cheese in walk |
| 2017-08-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several metal strainers and containers stored as clean but soiled with food residues. observed blade of an opener stored as clean but soiled with residues |
| 2017-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several containers of oyster sauce and hoisin sauce with labeling stating product was to be kept refrigerated after opening on container. cdi, operator voluntarily disarded fo |
| 2017-08-16 |
31 |
3-501.15 cooling methods - pf - observed several pans of egg rolls cooling at ambient room temperature on prep sink and at 109 degrees f. cdi, egg rolls transferred to walk in unit to rapidly cool. |
| 2017-08-16 |
34 |
. 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed thin probe thermometer not functioning on site. verifiation required to ensure that facility has working food thermome |
| 2017-08-16 |
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 4 packages and containers of pork prepared over 24 hours previously not date marked. o |
| 2017-08-16 |
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 single-service container used as scooop in dry food storage container. |
| 2017-08-16 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed cutting board stored on soiled area of fauet handle at 3 compartment sink.4-901.11 equipment and utensils, air-drying required - c - ob |
| 2017-08-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 1 hood light not functioning. repair. |
| 2017-08-16 |
47 |
4-602.13 nonfood contact surfaces - c - observed shelving throughout kitchen accumulating food debris and soil. repeat. |
| 2017-08-16 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee food stored over customer foods in walk in cooler and freezer. repeat.4-204.11 ventilation hood systems, drip prevention - c - observed hood ventilation system accumulating heavy grea |
| 2017-08-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some wet wiping cloths stored on prep tables in facility. |
| 2017-06-02 |
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 chicken cooling in container at 71 degrees f and at 86 degrees f in larg |
| 2017-06-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a twist top employee beverage stored over prep unit along prep line. |
| 2017-06-02 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed food employee turn faucet off with their bare hands. cdi by instruction. |
| 2017-06-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw meat and raw fish removed from commercial packaging and with commercial packaging open stored over ready to eat foods in walk in cooler and walk in freezer. ob |
| 2017-06-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed clean equipment stored as clean but soiled above 3 compartment sink. observed blade of can opener soiled but stored as clean on storage shelf. cdi, |
| 2017-06-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of jelly fish that operator stated was for personal use , a box of sauce and a container of food near wok station store |
| 2017-06-02 |
33 |
3-501.13 use approved thawing methods. observed shrimp in prep sink in standing water at 49 degrees f. |
| 2017-06-02 |
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 handle of tong utensil used for chicken wings stored in direct contact w |
| 2017-06-02 |
45 |
4-501.12 cutting surfaces - c - observed 1 heavily damaged cutting board stored on faucet of 3 compartment sink.4-205.10 food equipment, certification and classification - c - observed black kitchen smith crock pot like equipment intended for household us |
| 2017-06-02 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - observed clean drain board of 3 compartment sink accumulating residues and soil. clean at required frequency. |
| 2017-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving and storage areas in need of general cleaning in facility. |
| 2017-06-02 |
54 |
6-305.11 designation-dressing areas and lockers - c - store employee items properly. observed employee food stored over customer food according to pic in walk in freezer. |
| 2017-03-15 |
9 |
3-201.11 use food from approved sources only. - ensure all food is from an approved source. observed butterfish on site with no invoice and operator not able to confirm that it was from an approved source.verification required by 3/25. |
| 2017-03-15 |
11 |
. 3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed moldy oranges. cdi, operator discarded oranges in walk in cooler. |
| 2017-03-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw beef stored on noodle in flip top prep unit. observed raw beef stored over soy sauce in walk in |
| 2017-03-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed sauces that were required to be kept refrigerated after opening per manufacturer's instructions and bag of fries left from previous day. cdi, operator voluntarily discarded f |
| 2017-03-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - label working containers of toxic substances. observed chemical in spray bottle not labeled as required.7-201.11 separation-storage - p - store toxic substances to |
| 2017-03-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. store sanitizer solution 6 inches from the ground. observed sanitizer bucket stored on ground and bleach sanitizer below 50ppm. observed wet cloths stored at wok prep line. |
| 2017-03-15 |
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 utensils stored in soiled area near wok along cook line. |
| 2017-03-15 |
14 |
4-501.111 manual warewashing equipment, hot water sanitization temperatures - p - food equipment shall be properly washed, rinsed and sanitized. observed operator washing in detergent less than 110 degrees f and then placing in a soiled rinse vat of 3 com |
| 2017-03-15 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-use chopsticks on wash vat for re-use. observed cardboard boxes stored in facility. do not re-use cardboard boxes. |
| 2017-03-15 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf standards and be desinged and constructed to be smooth and easily cleanable. observed several plastic sterilite containers used as food storage.4-501.12 c |
| 2017-03-15 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing equipment shall be cleaned as often as necessary to maintain clean. observed clean drain board of 3 compartment sink soiled with food residues. |
| 2017-03-15 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed soil and buildup under cooking equipment, on floor and floor drains and between fryer and cooking equipment. maintain clean to prevent accumulation of soil and odors.6-501.114 maintaining premis |
| 2017-03-15 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed staples stored over food / equipment. relocate staples. |
| 2017-03-15 |
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 clean utensils on magnetic storage strip above soiled drain board of 3 compartment sink. |
| 2016-12-06 |
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 touch soiled equipment with their hands and the |
| 2016-12-06 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed container of sanitizer above 100ppm chlorine as registered by test strips. cdi, operator diluted sanitizer. |
| 2016-12-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of cabbage stored on ground in kitchen. repeat. |
| 2016-12-06 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses and ensure that sanitizer container is 6 inches from the ground. observed bucket of sanitizer stored on ground and several wet wiping cloths stored on counte |
| 2016-12-06 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed cutting board wedged between wall and faucet handles of 3 compartment sink in splash zone. |
| 2016-12-06 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil and debris accumulating in between cooking equipment at front line and on outsides of clean bowl and dry food storage container. |
| 2016-12-06 |
54 |
4-204.11 ventilation hood systems, drip prevention - c - observed ventilation hood system in need of cleaning.6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed employee food stored over custo |
| 2016-12-06 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - observed soil on clean drain board of 3 compartment sink. repeat. |
| 2016-09-09 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store food 6 inches from the ground. observed bags of food stored on ground in walk in cooler. |
| 2016-09-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 uncovered employee beverages stored on prep sink. |
| 2016-09-09 |
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 fried chicken cooling in deep containers at prep table. cdi, operator t |
| 2016-09-09 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in running water at 86 degrees f. if thawing under running water, water shall be 70 degrees f and below. |
| 2016-09-09 |
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 in-use spoons stored in water at 75 degrees f at rice warmers. repeat. |
| 2016-09-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed blade of can opener stored clean but soiled with food debris. cdi, equipment relocated for cleanin |
| 2016-09-09 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c - ware washing sinks shall be cleaned as often as necessary to keep them clean. observed clean drain board of 3 compartment sink with soil. repeat. |
| 2016-09-09 |
54 |
6-305.11 designation-dressing areas and lockers - c - store personal food and items in designated areas. observed personal tea and food stored over shrimp for customers in walk in unit according to pic. observed cell phone stored on prep table in kitchen. |
| 2016-09-09 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed metal pans being wet stacked on shelf above ware washing area. |
| 2016-09-09 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - observed stacks of cardboard boxes accumulating on floor in kitchen. |
| 2016-06-23 |
6 |
2-301.14 when to wash - p - wash hands after performing activities that contaminate them. observed 1 employee touch garbage can and did not wash hands after touching. cdi by instruction. |
| 2016-06-23 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed spray containers of fuel stored on prep table in kitchen. cdi, toxic substances relocated for proper storage.7-208.11 storage-first aid supp |
| 2016-06-23 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer solution in between uses and sanitizer shall be stored 6 inches from the ground. observed several wet wiping cloths on counter surfaces and sanitizer bucket stored on ground |
| 2016-06-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment 6 inches from the ground .observed new rice cooker stored on ground in kitchen.4-901.11 equipment and utensils, air-drying |
| 2016-06-23 |
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 cooked shrimp cooling in deep container located in flip top prep unit. |
| 2016-06-23 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing sinks shall be cleaned as often as necessary to keep them clean. observed soil accumulating on clean drainboard of 3 compartment sink. |
| 2016-06-23 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facility shall be cleaned as often as necessary to keep them clean. observed cardboard boxes and chicken boxes stored on ground in kitchen. observed trash bag stored on ground in kitchen near ba |
| 2016-06-23 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c- provide a designated area for employee food and belongings. observed personal food stored over customer food in walk in refrigerator. observed personal tea stored over customer |
| 2016-06-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed rice cooker with damaged handle. operator stated that new rice cooker purchased. observed new rice cooker stored on ground near prep l |
| 2016-06-23 |
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 in-use sppoon stored in water at 87 degrees f. cdi, utensils relocated |
| 2016-03-24 |
26 |
7.202.11 restriction-presence and use - pf - only toxic substances necessary to the food establishement shall be stored in facility. observed 2 spray bottles of chrome cleaner and leather cleaner that was for employees vehicle stored in facility. cdi, ope |
| 2016-03-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site with an ansi accredited certified food protection manager certification. facility recently received permit. repeat. new permit has 210 sinc |
| 2016-03-24 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handashing sinks shall be easily accessible for employee use and only used for handwashing. observed utensil stored in handwashing sink. cdi, utensil removed from handwashing sink. |
| 2016-03-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- observed raw shell eggs stored over sauce in walk in cooler. observed 2 bof raw chicken stored over large container of ready to eat food ingredient in kitchen. cdi, foods relocated for pro |
| 2016-03-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed blade of can opener stored as clean but soiled with dried food residues. food employees shall prop |
| 2016-03-24 |
21 |
l2-301.14 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 2 containers of cooked pork not date marked in prep unit ove |
| 2016-03-24 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store foods 6 inches off of the ground. observed food, including broccoli and bags of rice stacked on ground in kitchen. operator stated foods were from delivery. |
| 2016-03-24 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in clean, dry areas. observed clean cutting boards wedged between soiled faucet handles and wall at 3 compartment sink and |
| 2016-03-24 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf standards and be used according to manufacturers intended use. observed household use kitchedn smith crockpot stored over prep area in kitchen. remove. |
| 2016-03-24 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil residues accumulating on some shelving inside kitchen near 3 compartment sink. |
| 2016-03-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee coat stored on rack above customer equipment. observed a personal cell phone stored on cutting board at flip top prep refrige |
| 2016-03-24 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed wet wiping cloths stored on counter surfaces in kitchen and sanitizer container stored on ground. |
| 2015-11-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored over raw beef in flip top prep unit. observed raw chicken stored above shell eggs in walk in cooler. observed raw chicken stored above sauce in walk in cooler. |
| 2015-11-13 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed food operator not sanitizing utensils when washing. observed utensils stored as clean in holster but soiled with food debris. cdi, utensils relocated for cleaning |
| 2015-11-13 |
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 chicken, lo mein, bean sprouts, cut lettuce and other tcs foods that required date marking without dates. cdi by i |
| 2015-11-13 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide santiizer at proper concentration. observed bleach sanitizer at correct concentration. cdi, operator refilled bucket to required concentration.7-102.11 common name-working containers - pf - toxic subst |
| 2015-11-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe thermometer available for use. verification required by 11/23/15. |
| 2015-11-13 |
35 |
3-302.12 food storage containers identified with common name of food - c - food storage containers for ingredients that are not easily recognizable shall be labeled by common name of food. observed some containers of sugar and dry ingredients not labeled. |
| 2015-11-13 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several containers and bins being wet stacked.4-803.11 storage of soiled linens - c - store soiled linen properly. observed several dry but soil |
| 2015-11-13 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing equipment shall be cleaned as often as necessary to keep them clean. observed soil residues and food residues accumulating on drainboards of and inside 3 compartment sink. |
| 2015-11-13 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulaion of soil. observed some food debris and soil accumulating on shelving and drainboards of prep sinks. |
| 2015-11-13 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - observed no covered receptacle available in female restrooms. |
| 2015-11-13 |
8 |
~ 6-301.14 handwashing signage - c - handwashing signs shall be provided at each handwashing sink. observed no handwashing sign at handwashing sink in kitchen or restrooms. |
| 2015-11-13 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer containers in-between uses. observed several wet wiping cloths stored on counter surfaces. |
| 2015-11-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. initial inspection for facility today. recently permitted facility and restaurant has 210 days from |