| Violation Date |
Code |
Description |
| 2018-11-27 |
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 some ceiling damage in the kitchen and wall damage in the prep area. |
| 2018-11-27 |
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 chicken and beef cooling in deep metal containers while covered in |
| 2018-11-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw beef on prep rack outside walk in unit. cdi: raw chicken placed inside walk in unit and beef sliced for prep (storage order corrected). |
| 2018-08-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed back dry goods shelf next to three compartment sink with built up residue. |
| 2018-08-20 |
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 a bulk bin of dry product with scoop handle stored down into product. |
| 2018-08-20 |
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 pooled eggs cooling in a unit rated for holding temperatures, as well as n |
| 2018-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage, tofu, and beef overstacked in fip top unit across from grill. cdi: top portions of foods removed and voluntarily discarded. repeat. |
| 2018-05-24 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed pic wash hands in prep sink during inspection. cdi: educated pic. |
| 2018-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large piece of pork stored on top of sliced pork in prep unit above fill line. pork measured 63f. cdi: pork voluntarily discarded. repeat. points not escalated due to only one i |
| 2018-05-24 |
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 cooked pork cooling in a deep metal pan and freshly peeled shrimp cooling |
| 2018-05-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored on prep surfaces throughout facility. cdi: cloths placed into buckets. |
| 2018-05-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observd shrimp set aside for employee meal stored over top of food for restaurant. cdi: shrimp relocated to employee food shelf in reach in unit. |
| 2018-05-24 |
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 none of the spices and sauces on chef cart labelled. cdi: cart labelled during inspection. |
| 2018-01-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pooled shell eggs being stored at room temperature on the cook line (see chart). cdi- food was added to time board and is to be discarded if not used 4 hours after the food wa |
| 2018-01-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a shelf above a food prep. table. |
| 2018-01-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp and pork stored in the top portion of a flip top cooler while rte foods such as tofu and noodles were stored directly below in the reach in cooler portion. observed ra |
| 2018-01-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed soap jugs stored above paper towels in a dry storage cabinet behind the register. cdi- storage rearranged.7-207.11 store labeled, employee medications to prevent contamination. -p obser |
| 2018-01-30 |
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 one knife stored in-between an equipment gap along the cook line. |
| 2018-01-30 |
45 |
4-502.11(a) maintain utensils in good repair. observed a wooden rice scoop with a large crack in the scoop. product was discarded during inspection. |
| 2018-01-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the faucet at the 3 compartment sink. plumbing fixture was repaired during inspection. |
| 2018-01-30 |
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 spare ribs, lo mein, and shrimp cooling in high volume containers while p |
| 2017-10-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-repeat- observed a few absorbent ceiling tiles throughout the kitchen area. 6-501.12 floors, walls, ceilings including the attachmen |
| 2017-10-18 |
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 items and litter not necessary for the facilities operation inside the wast bin area. |
| 2017-10-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- observed wet wipping cloths being stored on a prep table. |
| 2017-10-18 |
33 |
3-501.13 use approved thawing methods.- observed raw pork thawing on a prep table. an employee moved the item under running water. |
| 2017-10-18 |
22 |
. |
| 2017-10-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- observed two containers of raw chicken stored on a shelf above rte cabbage in a bus tub with a lid. ehs did not observe any cross contamination. cdi- employee was able to re-arrange the or |
| 2017-10-18 |
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 an employee handle raw chicken and rinse hands under water for a few secs. no soap was u |
| 2017-10-18 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf- pic was not present during the inspection. pic arrived at the end of the inspection. |
| 2017-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed pork (51f), sprouts (48f), noodles (48f), and diced pork (48f) all above 45f. these items were stacked to high in the flip top. cdi- pic voluntarily discarded the item. |
| 2017-08-02 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed chicken wings and beef uncovered in storage. |
| 2017-08-02 |
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- ehs observed four large containers of noodles in the walk in covered and cooling a |
| 2017-08-02 |
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- ehs observed a large container of chicken and 4 egg roles without a date mark. pic stated the items were prepared yesterday. cdi- the pic w |
| 2017-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed grease and food debris build up on the cookline, and shelving throughout the facility. ehs also observed cold holding unit handles with foo |
| 2017-08-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- observed a few absorbent ceiling tiles throughout the kitchen area.6-501.12 floors, walls, ceilings including the attachments such |
| 2017-05-18 |
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 food debris build up on hard to reach areas of |
| 2017-05-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed grease, food debris and dust build up on cookline, and shelving throughout the facility. |
| 2017-05-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat- observed several wet stacked pans. |
| 2017-05-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat- observed several wet cloths on prep tables |
| 2017-05-18 |
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 start or end time for i |
| 2017-05-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed pork, sprouts, chicken, cabbage and noodles all above 45f. see temp chart. cdi- pic voluntarily discarded the items. |
| 2017-05-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed brown rice and chicken at 120f. cdi-pic voluntarily discarded the items. |
| 2017-03-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p repeat- observed raw chicken container stored over rte chicken, observed raw shrimp container stored over rte produce, and raw pork over rte items. cdi- pic rearranged order. |
| 2017-03-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed two bottles, one sanitizer and one degreaser not labeled. cdi- pic was able to label containers. |
| 2017-03-27 |
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 some working containers not labeled. |
| 2017-03-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed several wet cloths on prep tables. |
| 2017-03-27 |
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 cabbage, tofu, and spring rolls prepared yesterday and not date labeled. cdi- pic was able to back date items. |
| 2017-03-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - observed flip top cutting board in need of replacing due to deep cuts and grooves.4-502.11(a) maintain utensils in good repair. repeat- observed one |
| 2017-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed grease and dust build up on cookline, shelving and fan covers throughout the facility. |
| 2017-03-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- observed employee food mixed in with retail food. |
| 2017-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat- observed several wet stacked pans. |
| 2016-10-21 |
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 floor in kitchen area and wall under prep sink in need of repair. |
| 2016-10-21 |
45 |
4-501.11 maintain equipment in good repair. observed reach in gasket torn and in need of replacement. 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, clean |
| 2016-10-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-10-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with visible food debris . cdi placed in sink to rewash. |
| 2016-10-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken over raw beef which was over uncooked crab rangoon in walk in freezer. cdi reordered food on speedrack . |
| 2016-07-07 |
1 |
2-102.11 pic shall be certified food protection manager. observed pic does not have certification new permit therefore time not up to meet requirement. advised next inspection time would be up and certification would have to be obtained. -0 points- |
| 2016-07-07 |
14 |
4-601.11 (a) equipment and food contact surfaces shall be clean to site and touch. observed cleaver just rinsed and stored as clean . cdi moved to rewash , rinse and sanitize. |
| 2016-07-07 |
20 |
3-501.16 maintain tcs foods in cold holding at 45 f or less. observed beef, pork, shrimp, tofu, eggs at greater than 45 degrees. cdi took to walk in to cool. |
| 2016-07-07 |
42 |
4-901.11(a)- air dry equi8pment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-07-07 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed mushrooms not being washed prior to use. cdi by instruction. |
| 2016-07-07 |
37 |
3-304.13- linens and napkins may not be used in contact with food. observed linen napkins lining tray for spring rolls and in contact with spring rolls . cdi by instruction. |
| 2016-04-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over egg rolls in prep unit. cdi reordered storage. |
| 2016-04-28 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing on top of prep unit at room temperature. cdi moved to cooler to properly cool. |
| 2016-04-28 |
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 cream cheese mix and lo mein in walk in not dated. cdi dated products. |
| 2016-04-28 |
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 contact chicken with bare hands in kitchen area. cdi food reheated to 165 |