| Violation Date |
Code |
Description |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed one reach in freezer nonfunctional due to compressor issues. pic stated that repair will take place this week. |
| 2018-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans wet nested on drying racks. |
| 2018-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed taco sauce holding at 47f during inspection. pic state that sauce is typically brought in and out of the unit many times during service and likely lost temperature. cdi: product |
| 2018-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items in warming unit (pulled pork, collards, and whicken wings) holding below 135f. cdi: all items in question were reheated to minimum 165f. pic stated that employees |
| 2018-11-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal pans with sticker residue on outside of pans while stacked in clean storage. cdi: utensils with residue were removed and sent to be wash |
| 2018-09-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over cooked chicken wings in walk in unit. cdi: storage order corrected. |
| 2018-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken wings next to fryer holding at 64f and cheese in insufficient ice bath across from grill holding at 51f. cdi: ice bath corrected to fully immerse cheese, and chicken |
| 2018-09-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout dining room while roll up doors were open. ensure that flies are properly excluded from premises. |
| 2018-09-24 |
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 whichquickly moves food particles to the drain. observed ice bins with scoops stored down into product, as well as water for in us |
| 2018-09-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use trays throughout facility displayed with lip/food contact surfaces exposed to potential contamination from air. repeat. |
| 2018-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gasket on walk in unit in need of cleaning to remove dark buildup. |
| 2018-09-24 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation andmaintenance. observed pallets, empty buckets and other old garbage and recycling items stored around dumpsters. ensure that wooden debris |
| 2018-09-24 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed clean drainboard of dish machine completely seperated from caulking on wall and |
| 2018-05-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer that had already been cleaned with meat residue on the underside of blade and up inside the blade housing. cdi: slicer disassembled and se |
| 2018-05-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in two flip top units on line holding above 45f. these items were prepared today, and after discussion with pic, were likely not cooled properly before being place |
| 2018-05-14 |
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 ribs and fish cooling in freezers while tightly covered with plastic. cdi: |
| 2018-05-14 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door to kitchen with no fly fan being opened regularly throughout inspection. observed numerous flies in kitchen as during inspection as a result. ehs recommended |
| 2018-05-14 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored directly on the floor at meat slicer table. |
| 2018-05-14 |
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 dry product bins and ice bins with scoops stored down into product. cdi: |
| 2018-05-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups at server station wet stacked. repeat. |
| 2018-05-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use cups and trays throughout facility displayed with lip/food contact surfaces exposed to potential contamination from air. |
| 2018-05-14 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on walk in unit. ensure gasket is repaired to maximize unit;s ability to hold 41f in 2019. |
| 2018-05-14 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed pallets, empty buckets and other old garbage items stored around dumpsters. ensure that wooden debris and buckets |
| 2018-05-14 |
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 clean drainboard of dish machine completely seperated from caulking on wall. e |
| 2017-10-20 |
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 several employees washing their hands properly however they used their bare hands to tur |
| 2017-10-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p- observed unwashed produce store above, on a rack, rte foods. cdi- ehs did not observe any cross contamination so the pic was able to re-arrange the storage order. 3-302.11(a) separate raw |
| 2017-10-20 |
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 chicken at 50f in the walk in attempting to cool, tightly wrapped in bags |
| 2017-10-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.-repeat- observed several buckets of kimchi stored on the floor. |
| 2017-10-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed an employee handling clean equipment, with a beard, not wearing a beard guard. 2-303.11 remove jewelry on hands a |
| 2017-10-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several stacks of pans wet stacked on a clean dried rack. |
| 2017-10-20 |
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 wall damage near the can wash. |
| 2017-10-20 |
54 |
6-303.11 intensity-lighting - c- observed several lights out in the hood. provide lights in this area. |
| 2017-07-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed an employee feeling up a red bucket in the kitchen handsink. cdi- employee was informed of the improper practice by the pic. the handsink was washed out by an |
| 2017-07-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed several knives, pans, bowels, and the meat slicer stored clean with food debris. cdi- all utensils were moved to the 3-comp to be cleaned and the mea |
| 2017-07-10 |
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 repeat- observed two large containers of chicken, five large containers of pork, three large containers of beef, four small container |
| 2017-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed corn, collards, melted cheese and chili in the walk in all above 45f and dated for 7/8/17. please see temp chart for corresponding temperatures. according to the kitchen manage |
| 2017-07-10 |
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 items not cooled properly. see violation number 18 for all items |
| 2017-07-10 |
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 rice and sugar scoop handles stored inside of the products. |
| 2017-07-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed produce and other containers of food stored on the floor. |
| 2017-07-10 |
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 use and single service items stored outside on a push cart. the pic brought the cart back into the building. |
| 2017-07-10 |
52 |
5-501.115 maintaining refuse areas and enclosures - c- observed litter and garbage backs stored around the refuse collectors closer to the back entrance. |
| 2017-07-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. -repeat- observed flies throughout the facility. no improvement from last inspection. pic stated they have a contract with a pest management company. ehs recommended more visits to be |
| 2017-05-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p repeat- observed all sanitizer buckets and 3-comp sink at 0-50 ppm quat. cdi- pic switched to cl sanitizer and contacted repair man during the inspection. |
| 2017-05-05 |
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 collards (51), black beans (51), melted cheese (48), chili (48), 3 pans of cooked fish (50), pork (53), and 8 pans of beef |
| 2017-05-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf repeat- observed all sanitizer buckets not labeled as sanitizer. cdi- pic had employees label the items. |
| 2017-05-05 |
19 |
_3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- repeat- observed chicken at 117f. cdi- pic voluntarily discarded the items. |
| 2017-05-05 |
36 |
error |
| 2017-05-05 |
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 rice utensil being stored in 70f water. |
| 2017-05-05 |
33 |
3-501.13 use approved thawing methods.- observed beef brisket and fish thawing at room temperature. ensure items are thawed in the refrigerator, under cold running water, or as part of the cooking process. |
| 2017-02-23 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p 0pts- ehs observed english employee health policy however, there are several spanish speaking only employees on staff. cdi- pic was provided with the spanish |
| 2017-02-23 |
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 0pts- observed several employees wash hands and then turn faucet off with bare hands. that action |
| 2017-02-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed one sanitizer bucket, at the bar, at less than 50 ppm quat. cdi- pic had an employee fill sanitizer bucket back to 150 ppm quat.4-601.11(a) equipment food cont |
| 2017-02-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p 0pts- observed chicken hot holding at 118f-120f. pic attempted to reheat chicken. after 30 mins chicken was still at 118f-120f. cdi- pic voluntarily discarded the item. |
| 2017-02-23 |
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 1.5pts- observed two large pork belly pans at 44f and dated for 2/19. cdi- voluntarily discarded the item |
| 2017-02-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 1pt- observed several spray bottles of sanitizers not labeled. cdi- pic labeled bottles. |
| 2017-02-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 0pts- observed several cutting boards in need of replacing due to deep cuts and grooves. |
| 2017-02-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0pts- observed lids open during inspection. |
| 2017-02-23 |
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. 0pts- observed wall near can wash in need of repair. |
| 2017-02-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- observed employee items being stored on dry storage racks. ehs encouraged pic to find another area for the items. |
| 2017-02-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- observed reach in cooler door handles with food debris build up. ehs instructed pic to have employees clean through the busy shift as often as needed t |
| 2016-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several pans of beef ribs, pork, meatballs holding above 45f. in the walk-in cooler (ambient temperature of walk-in was 45f). cdi-product was discarded. all food is currently st |
| 2016-09-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight accumulation of black build-up in the ice machine. cdi-machine to be cleaned and sanitized. |
| 2016-06-16 |
45 |
4-501.11 maintain equipment in good repair. observed the knob on the 3 compartment sink broken. pic states a work order is in place for repairs. |
| 2016-06-16 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed a bottle of burn relief spray stored on shelf with food. cdi-spray relocated to an area designated for employees. |
| 2016-06-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine reading 0ppm chlorine. cdi-a kink in the line was straightened. chlorine reading 50ppm. |
| 2016-06-16 |
9 |
3-201.11 use food from approved sources only.-p observed kimchi purchased in unlabeled 5 gallon bucket from an unapproved source (super g). cdi-pic voluntarily discarded. |
| 2016-03-24 |
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 2 bulk containers of kimchi with a 3/11 and 3/14 datemark. advised pic that prepared kimch |
| 2016-03-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cans of juice stored on the floor in the bar area. cdi-pic relocated to a shelf |
| 2016-03-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitize solution holding less than 200 ppm. cdi-pic corrected to correct concentration4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -p |