| Violation Date |
Code |
Description |
| 2018-10-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet cloths on surfaces in kitcehn. |
| 2018-10-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. bag of onions found on floor. |
| 2018-10-31 |
33 |
3-501.13 use approved thawing methods. found chicken thawing in stopped sink with no water flow. found krab sticks thawing at room temperature. |
| 2018-10-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : found unidentified liquids in unlabeled spray bottles. found two different liquids in identical containers labeled as degreaser. cdi- all containers of undetermined |
| 2018-10-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found all food items in beverage aire reach-in low boy above 45 f. food was brought out of walk-in prior to opening. found raw pork unattended in kitchen for duration of kitchen inspect |
| 2018-10-31 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed uncovered washed produce in walk-in. cdi- covered.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. |
| 2018-05-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cutting board stored in hand washing sink. cdi, cutting board removed. |
| 2018-05-24 |
33 |
3-501.13 use approved thawing methods. observed fish thawing in standing water. cdi, fish placed under running water. |
| 2018-05-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on the floor in walk in freezer. |
| 2018-05-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of containers. |
| 2018-05-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef, and chicken stored above ready to eat produce. cdi, items moved.3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above shrimp. |
| 2018-05-24 |
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 floors in need of cleaning, under and between eq |
| 2018-05-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed purses stored over single service articles. ensure a designated area is provided for personal items, to prevent contamination. |
| 2018-05-24 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets at under counter coolers. |
| 2017-11-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee possession items such as cell phones, keys, employee lunches being stored on food preparation areas, counters, above food and si |
| 2017-11-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles in bathroom. make sure replace with nonabsorbent tiles. |
| 2017-11-17 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, nonabsorbent, corrosions resistant, and easily cleanable. observed facility lining shelves with cardboard. make sure to use items that are cleanable and nonabsorbent. |
| 2017-11-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in walk in freezer, under the shelves. make sure to keep food at least 6 inches of the floor. |
| 2017-11-17 |
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 spices/oils not labeled. make sure to label with common name.*suggestion to pic since every other inspection items are not |
| 2017-11-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of sanitizer and faboloso (out of original container) not labeled. cdi pic labeled bottles during inspection and will ensure they are labeled. |
| 2017-11-17 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee wearing gloves touching raw, ready to foods (all which at the time were going to be cooked) and then going to walk in cooler coming back |
| 2017-11-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages being stored on food preparation areas. cdi drinks were relocated. make sure to store below equipment, single service and food items. |
| 2017-08-16 |
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 upon entry to food establishment observed several large containers of food that wer |
| 2017-08-16 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed server in the dining room rolling crab ragoons without gloves on. cdi food employee stopped and directed to move into kitchen for preparation and wear |
| 2017-08-16 |
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 several large pans of chicken, shrimp, pasta cooling on counter when entered food establishment. product was moved in walk i |
| 2017-08-16 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed space underneath back door; at least 2 inches. make sure to protect from entry of insects/rodents. |
| 2017-08-16 |
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 not drying with towels or using a protective barrier to turn off faucet. cd |
| 2017-08-16 |
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 rolling crab ragoons without a hair restraint on. cdi food employee stopped. observed cook in the ki |
| 2017-08-16 |
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 keys being stored directly above the flip top unit and preparation area. make sure to have a designated area so c |
| 2017-08-16 |
37 |
3-305.14 food preparation - c protect food from possible environmental contamination. upon entry to food establishment, observed food employee preparing crab ragoons in the dining room. cdi food employee stopped and directed to move to the kitchen for pre |
| 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 pots being used to scoop rice and other non tcs ingredients with then ha |
| 2017-04-24 |
54 |
6-303.11 intensity-lighting - c observed one light out in kitchen and one light out under hood. |
| 2017-04-24 |
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. dusty fans in restrooms. make sure to clean. |
| 2017-04-24 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on flip top reach in unit. make sure to keep in good repair.4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be nonabsorbent, smooth and corrosion-resistant. observed ca |
| 2017-04-24 |
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 which quickly moves food particles to the drain. observed single service bowls being used to scoop nontcs products such as rice an |
| 2017-04-24 |
37 |
3-305.14 food preparation - c during preparation, unpackaged food shall be protected from environmental sources of contamination. observed pic cleaning raw shrimp in dining room. cdi instructed pic to do in kitchen to prevent contamination. |
| 2017-04-24 |
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 spices not easy to identify not labeled. make sure to label all working containers of food/food ingredients |
| 2017-04-24 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee place on hair restraint and continue with food preparation without washing hands. cdi employee directed to wash their hands.observed food employee wiping nose and conti |
| 2017-04-24 |
4 |
2-401.11 eating, drinking, or using tobacco - c employees shall have a designated area to eat, drink or use tobacco to avoid contamination of food, equipment and single service. observed employee drink on top of flip-top unit. cdi drink removed. |
| 2017-04-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees not wearing hair restraints upon entrance to food establishment. cdi food employees placed on hair |
| 2017-01-23 |
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. -p2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handli |
| 2017-01-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf did not observe thin probe thermometer at food establishment. verification required. |
| 2017-01-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p make sure to separate raw animal foods from ready to eat. foods. observed raw pork dumpling being stored over ready to eat veggies. cdi raw pork moved to the bottom. |
| 2017-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat grinder with food debris. meat grinder not in use but due to storage location; food debris accumulating. cdi meat grinder broken down to be clea |
| 2017-01-23 |
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 squeze bottles of oils and sauces not label and spices. make sure to label any food ingredient that is not easily recogniz |
| 2017-01-23 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed non-food grade containers used for storing rice, flour etc. obs |
| 2017-01-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to dumpster. **shared facility, will contact other food establishments within next visit.** |
| 2017-01-23 |
37 |
3-307.11 miscellaneous sources of contamination - c make sure once food is cooled to cover in walk in cooler to prevent contamination. observed cooked eggrolls, chicken, and noodles from prior day not covered. |
| 2016-07-22 |
33 |
3-501.13 use approved thawing methods. observed beef in prep sink that was sitting in water thawing. completely submerge beef under water with running water to agitate surface particles. |
| 2016-07-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed soapy water in a sanitizer bucket and sanitizer in unlabeled bucket. cdi buckets switched out. |
| 2016-07-22 |
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 sweet and sour chicken, stew chicken, spring roll, egg rolls, spare ribs, shrimp, and sliced po |
| 2016-07-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed raw chicken that was cooked to 153f in wok. cdi item continued cooking to 179f. |
| 2016-07-22 |
14 |
4-702.11 utensils and food contact surfaces shall be sanitized before use and after cleaning. observed prep table that was used for raw shrimp prep cleaned only with sanitzer. cdi facility used soap first then wiped down unit then santized afterward. |
| 2016-07-22 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of walk in with gloves and return to food prep. cdi hands washed and gloves changed. repeat. |
| 2016-07-22 |
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 8 seconds without using soap and employee handle faucet with clea |
| 2016-05-02 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees go in and out of walk in and employee handle personal drink then return to food prep without glove change and hand wash. cdi hands washed a |
| 2016-05-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored all on prep surfaces throughout kitchen. |
| 2016-05-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees who were handling food without a hair restraint. |
| 2016-05-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cabbage mix for spring rolls stored on top of trash can. |
| 2016-05-02 |
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 shrimp, garlic and oil, pork, sweet and sour chicken, half of a cabbage head, and shredded cabbagem not dated. cdi items dated. |
| 2016-05-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed glass of juice on prep counter where spring rolls were prepared and personal food inside reach in and walk in unit comingled with food for the facility. sugges |