| Violation Date |
Code |
Description |
| 2018-10-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored improperly in kitchen area. |
| 2018-10-24 |
53 |
6-501.12 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 slight debris build up on floor of walk in coole |
| 2018-10-24 |
26 |
7-102.11 common name-working containers - pf observed bottle of dish soap with no label in dish area. cdi by labeling with proper label. |
| 2018-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice stored on countertop, under no obvious form of hot or cold holding, measuring above 45f. employee could not tell ehs why the rice was there or how long it had been there. c |
| 2018-10-24 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employees eating in kitchen area at beginning of inspection.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored improperly in waiter |
| 2018-05-09 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on coolers throughout facility and chipping paint on shelving in walk in cooler. |
| 2018-05-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of plastic containers in dish area. |
| 2018-05-09 |
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 bottles of oil with no labels. |
| 2018-05-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed shoyu egg on ramen dish with no consumer advisory. vr 05/19/2018 |
| 2018-05-09 |
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 no written procedures on si |
| 2018-05-09 |
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 one container of sauce in walk in past the seven day shelf life. cdi by voluntary disposal. |
| 2018-05-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of curry measuring above 45f. cdi by placing the curry on tphc and adding the curry to the tphc procedures going forward. |
| 2018-05-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw shell eggs stored under raw beef and pork belly. cdi by correcting storage order. |
| 2017-11-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several instances of employee drinks stored over dry goods. cdi by voluntary disposal and removal to proper storage location. |
| 2017-11-13 |
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 employee wash hands and recontaminate by turning off faucet with bare hands. cdi by inter |
| 2017-11-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of raw beef stored over one container of cooked shrimp. cdi by correcting storage order. |
| 2017-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in the dish area. cdi by destacking. |
| 2017-11-13 |
45 |
4-501.11 maintain equipment in good repair. observed one broken cooler and chipping of the paint on the bottom shelf in the walk in cooler. pic stated that part has been ordered for the repair of the cooling unit. |
| 2017-11-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slight debris build up on two containers stored as clean. cdi by removal for recleaning. |
| 2017-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on bottom of container used for the storage of lids. |
| 2017-06-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service articles stored on the floor of the outside storage shed. |
| 2017-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of dishes in the dish area above the 3 comp sink. |
| 2017-06-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cambro containers of food stored on floor of the walk in cooler. |
| 2017-06-22 |
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 containers of oil with no labels. |
| 2017-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed yellow curry stored on an ice bath on the cook line measuring at 52f. cdi by rapidly cooling the product to below 45f. |
| 2017-06-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed container of hand soap stored in the handsink. cdi by removal to proper storage location. |
| 2017-06-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored over dry good in the dry storage area. cdi by voluntary discard. |
| 2017-02-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw eggs over cooked shrimp, raw tuna on top of cooked eel, and spicy tuna stored above edamame and carrot mix. cdi items rearranged. |
| 2017-02-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. .observed employee drinks stored next to food and single service items on shelves. |
| 2017-02-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed interior of ice machine with black debris. |
| 2017-02-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed char siu pork and egg and korean rice bowl that uses a sunny side up egg and no asterisks denoted on the |
| 2017-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior of reach in units, vents in bathrooms, handles in kitchen, and area around dish machine in need of cleaning. |
| 2017-02-02 |
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 shredded chicken and diced chicken that was dated for today and it was cooked yesterday. cdi da |
| 2016-09-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned containers stacked while wet. |
| 2016-09-22 |
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 no tphc timestamps for sus |
| 2016-09-22 |
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 short ribs and carmelized pork in the walk in cooler that were prepared on 9/7 and 9/14. pic s |
| 2016-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of cooked rice noodles stored in a flip top cooler cold holding above 45f (see chart). cdi- food was relocated to the walk in cooler for cooling. |
| 2016-09-22 |
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 place a lemon peel into a drink without wearing gloves. cdi by instruction. |
| 2016-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed soiled wiping cloths stored in the hand sink nearest to the ice machine. cdi- wiping cloths were removed from sink. |
| 2016-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener blade with dried debris accumulation on it and several food storage containers stacked clean with datemarking sticker residue on them. |
| 2016-06-29 |
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 2 large (~5 gallon) cambros with chicken and beef stock cooling in the wa |
| 2016-06-29 |
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 3 containers of spinach dumpling filling dated 6/7. pic stated the products were frozen on 6/7 |
| 2016-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic food storage containers stacked while wet above the 3 compartment sink. |
| 2016-06-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a non-functional hand sink nearest the 3 compartment sink in the kitchen. |
| 2016-06-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 4 sanitizer buckets stored directly on the floor along the cook line in the kitchen.3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper |
| 2016-03-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic containers stacked while wet. |
| 2016-03-30 |
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 containers of roast pork cooling while lidded and stacked. cdi- lids rem |
| 2016-03-30 |
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 facility using tphc for ga |
| 2016-03-30 |
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 4 containers of beef au jous prepared on 3/16 in the walk in cooler and packages of wrapped sus |
| 2016-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple plastic containers stacked clean with sticker residue on them. vr within 10 days.4-602.11 clean the equipment and utensils used with nontcs |
| 2016-03-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 2 green wash water buckets stored in the hand sink nearest the dish machine. cdi- buckets removed from sink. |
| 2016-03-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pics did not have ansi food safety certification. no points will be deducted until 210 days after the permit was issued. points will begin being deducted on or after june |
| 2015-12-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed dumplings with raw pork filling in them stored directly over cooked chicken on a speed rack in the walk in cooler. cdi- storage rearranged. |
| 2015-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic butter, cooked rice noodles, and fried tofu being stored at room temperature without tphc being used and tuna, eel, and salmon being stored on top of other food containe |
| 2015-12-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 4 employee beverages stored on the back preparation table where bok choi was being cut, 1 employee beverage on top of a flip top cooler, and 1 employee bevera |
| 2015-12-07 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at correct concentrations. observed 3 sanitizer buckets at 0ppm quat concentration. |
| 2015-12-07 |
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 facility using tphc for su |
| 2015-12-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no management personnel with ansi managers certification. facility has 210 days from when the permit was issued until points are deducted. |