| Violation Date |
Code |
Description |
| 2018-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler door. |
| 2018-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2018-12-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on counter. cdi - relocated to sanitizing solution. |
| 2018-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelves and fan guards in walk in cooler. |
| 2018-09-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. two metal pans wet stacked together. cdi - separated to allow for air drying. points not elevated as only two pans were wet stacked. |
| 2018-09-18 |
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 chicken broth cooling in 5 gallon bucket inside walk in freezer. cdi - broth separa |
| 2018-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw squid and bean sprouts holding above 45f. cdi - relocated to walk in freezer for rapid cool down. |
| 2018-09-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. cdi - cleaned during the inspection. |
| 2018-09-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf handsink by office broken and not in service. repair handsink. vr - will return with in 10 days to verify correction. |
| 2018-04-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler door gaskets. |
| 2018-04-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying rack. separate to allow air drying. |
| 2018-04-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tofu holding above 45f in flip top cooler. cdi - relocated for rapid cool down. |
| 2018-02-13 |
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 for less than 5 seconds. cdi-stopped the employee and instructed to |
| 2018-02-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed missing reminders (pink sticker dots) on the menus for the consumer advisory. the owner stated they are |
| 2018-02-13 |
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 beef broth cooling at room temperature. the product was below 135f. cd |
| 2018-02-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no sanitizer concentration at the dish machine. cdi-the sanitizer was properly primed and is now emitting the correct concentration of sanitizer. |
| 2018-02-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths being stored on the counters. cdi-the cloths were removed. |
| 2018-02-13 |
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 the handles to two scoops being stored in the food product. cdi-the |
| 2018-02-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees not wearing hats or hair nets upon entrance to the kitchen. cdi-the employees put on their hats befor |
| 2017-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the dry storage shelving. have cleaned. |
| 2017-11-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed the back door propped open. cdi-the door was closed. the facility has repaired the gaps between the door and the door frame. |
| 2017-11-20 |
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 beef broth cooling at room temperature. the product was at 89f. cdi- t |
| 2017-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bean sprouts and beef sitting on the counter above 45f. cdi-the product was moved to the reach in cooler. |
| 2017-11-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed a bag of raw chicken stored on top of raw pork in the walk in cooler. cdi-the chicken was moved. repeat. |
| 2017-09-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink with no lid or straw on the shelves with facility food product. cdi-the drink was discarded. |
| 2017-09-26 |
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 employee change tasks several times without taking off gloves |
| 2017-09-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored intermingled with the raw pork in the walk in cooler. cdi-the chicken was moved to the bottom shelf. repeat. |
| 2017-09-26 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. the facility has installed a new back door and there is no weather stripping on the bottom of the door. the outside can be seen. install weather stripping to the sides and b |
| 2017-09-26 |
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 the handle to the scoop stored in the rice product. cdi-the scoop was |
| 2017-09-26 |
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 floors needing repair at the dish machine area. have repaired. |
| 2017-09-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no employees wearing proper head coverings upon entrance to the kitchen. all employees put hats on before needi |
| 2017-06-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed missing reminders on the menus indicating what product is undercooked. a verification will be made to e |
| 2017-06-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored above cooked noodles in the tall reach in cooler. cdi-the beef was moved to another location. |
| 2017-06-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine. cdi-the ice machine was cleaned. repeat.4-601.11(a) equipment food contact surfaces and utensils sh |
| 2017-06-12 |
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 no date marking for the beef broth that was prepared yesterday, egg rolls that had been frozen and thawed with no date marking, an |
| 2017-06-12 |
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 beef broth cooling at room temperature. the product was at 125f. cdi-t |
| 2017-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bean sprouts, lettuce, pork and tomatoes all above 45f in the tall reach in cooler. it was found that these items are kept out on the counter during busy hours. that is not a |
| 2017-06-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed three flies in the facility. increase pest control measures. |
| 2017-06-12 |
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 containers stacked wet on the clean equipment rack. ensure equipment is fully air dried prior to stacking. |
| 2017-06-12 |
33 |
3-501.13 use approved thawing methods. observed three boxes of beef bones thawing at room temperature. cdi-the product was placed back into the walk in cooler. you can either thaw product in the refrigeration, under cold running water (at 70f or below |
| 2017-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the walk in cooler, and walk in freezer and the hood vents. have cleaned. repeat. |
| 2017-06-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone and gum stored on the dry storage racks along with facility food product. cdi-the employee items were removed. |
| 2017-03-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed chicken stored above beef in the walk in cooler. cdi-the chicken was moved to the bottom shelf. |
| 2017-03-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed residue buildup behind the white plate of the ice machine. have cleaned. |
| 2017-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many items stored on the counter above 45f. cdi-all product was put into the tall reach in cooler. |
| 2017-03-02 |
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 no date marking on product in the walk in cooler. there were date labels on the racks, but they were the incorrect dates for the |
| 2017-03-02 |
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 bare handing limes. cdi-imformed employee to wear gloves or use tongs when handling ready to eat |
| 2017-03-02 |
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 scoops stored in water at 70f. cdi-the water was emptied and filled |
| 2017-03-02 |
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 racks in the walk in cooler, and on the hoods vents. needs cleaning. |
| 2017-03-02 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medicine stored on the shelf with facility product. cdi-the medicine was moved to another location. |
| 2016-12-16 |
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 on the hoodvents, on the outside of the oven doors, and on the inside of the drawer containers. |
| 2016-12-16 |
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 several handles to scoops stored in the food product. cdi-all handle |
| 2016-12-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths sitting on the counters. cdi-all cloths were removed. |
| 2016-12-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two containers of broth cooling on the floor upon entering the kitchen. cdi-the containers were picked up off of the floor and |
| 2016-12-16 |
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 several containers of food product cooling in the walk in cooler with co |
| 2016-12-16 |
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 no products with date labels. the racks were dated and the food product prepared that day were placed in that area. do not do th |
| 2016-12-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the front hand wash sink. cdi-paper towels were brought out. |
| 2016-12-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinking while peeling potatoes. cdi-had the employee discard the drink. |
| 2016-09-01 |
14 |
observed 0ppm chlorine sanitizer in both sanitizer bottles today- remade so that it was at 50-100ppm.4-501.114 maintain sanitizer at correct concentrations. -pobserved raw pork being sliced on the slicer and then it was washed and then set to dry.no sani |
| 2016-09-01 |
6 |
observed two employee handle raw meat(one with shrimp and one with beef) while they had gloves on- one employee changed gloves after this without a handwash and the other employee handled door handles with same gloves on. employees stopped to wash hands |
| 2016-09-01 |
9 |
observed no invoice for whole fish from an unapproved source(friend caught it)- removed from facility today by nephew. this product is not allowed to be onsite and is not allowed to be cleaned, prepped, stored or cooked in the facility.3-201.11 use food |
| 2016-09-01 |
20 |
observed items in the 2 door reach in holding at >45f-moved to walk in where they began chilling fast(they were small portions). observed sprouts holding on ice at >45f today(discarded during inspection to correct).3-501.16(a)(2) maintain tcs foods in col |
| 2016-09-01 |
54 |
observed emloyee food in the walk in coolerstored over restaurant food. moved to a lower shelf to correct.store these in a labeled container on the bottom shelf.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing a |
| 2016-09-01 |
26 |
observed clorox bottle not labeled today- labeled during inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-09-01 |
39 |
observed a wet wiping cloths stored on counter- store these in sanitizer.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-09-01 |
21 |
observed beef and chicken broth in the walk in cooler with no date on them today and they were made tuesday.observed the wrong date on sausage- date changed to correct.observed eggrolls that had been made on the 30th with no date.observed noodles that had |
| 2016-05-09 |
6 |
observed an employee handle raw ground pork and did not change gloves or wash hands before going to cut a tomato. employee stopped to discard gloves and wash hands.2-301.14 wash hands after activities that contaminate them.-pobserved an employee wash ha |
| 2016-05-09 |
21 |
observed tripe without a date today and it had been pulled out of the freezer this morning- back dated. all items that have been frozen and then thawed must be dated marked due to that counting as two days already(one for day frozen and one for day thawe |
| 2016-05-09 |
31 |
observed broth cooling in a 5 gallon bucket today in the walk in freezer and this was too deep of a portion of hot food for it to cool quickly enough. broth broken down into smaller portions, left in walk in freezer, and stirred by employees regularly. |
| 2016-05-09 |
20 |
observed garlic and oil mixture stored at room temperature- discarded.observed pork and oil mixture stored at room temperature- discarded.discussed with pic that these product need to be kept cold at 45f or less or timed for four hours and discarded.tilt |
| 2016-05-09 |
41 |
observed rice scoop stored in water today- put on dry clean plate to correct.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. |
| 2016-05-09 |
46 |
observed no quat. test strips for the sink dispenser santiizer today- provided during inspection to correct.4-302.14 provide a test kit that accurately measures sanitizer concentrations. |
| 2016-05-09 |
38 |
observed employees with bracelets on and one with a rubber band on their wrist.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-02-08 |
13 |
observed broths that were cooled yesterday and cut and washed onions in the walk in cooler uncovered today- covered during inspection to correct.3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p |
| 2016-02-08 |
45 |
observed burners that are designed for outdoor use only and cannot be used inside or outside of the restaurant- remove these from the facility.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or |
| 2016-02-08 |
38 |
observed food service workers handling food with bracelets and watches on today.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-02-08 |
31 |
observed cooked chicken in the make table cooling today. it had been cooked 1.5 hours prior and was still at 85f today. product reheated to 165f during inspection and put into a vented metal bowl that was placed into the walk in cooler to correct.3-501.1 |
| 2016-02-08 |
23 |
observed a drink that contains raw egg on the menu with an asteriks.observed hot pot dishes and pho dishes where the meat is given to the customers raw for them to cook- these menu items need an asterik.pic stated that they would put a last page in the me |
| 2016-02-08 |
20 |
observed lettuce stored at room temperature today- discared. observed garlic and oil mixture that had been stored out of refrigeration during lunch- discarded.observed tofu on the flip top cooler that was stored above the chill line of the pan- that port |
| 2016-02-08 |
1 |
upon arrival there was no one onsite that had a manager's food protection certification. facility has 210 days from the day the permit was issued to make sure a certified food protection manager is onsite during all times of prep, service and clean up.2- |