| Violation Date |
Code |
Description |
| 2018-08-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open door while not actively in use. |
| 2018-08-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on gasket of reach in cooler. |
| 2018-08-29 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket and broken handle on reach in cooler. |
| 2018-08-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of metal containers in dish area. |
| 2018-08-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top coolers measuring above 45f. pic stated that the items had just been prepped and placed in flip top because they were experiencing a rush. cdi by rapid |
| 2018-08-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinse hand towel in handsink. cdi by intervention and education by ehs. |
| 2018-01-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on prep surface. cdi by voluntary disposal. |
| 2018-01-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed cleaning chemicals stored on handwashing sink. cdi by removal to proper storage location. |
| 2018-01-30 |
33 |
3-501.13 use approved thawing methods. observed frozen shrimp thawing in standing water. cdi by turning on the water to allow it to run over the shrimp. |
| 2018-01-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface. |
| 2018-01-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of plastic and metal containers in dish area. |
| 2018-01-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep scoring and fraying of one cutting board. |
| 2018-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on floor of reach in cooler. |
| 2018-01-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open door on dumpster. |
| 2018-01-30 |
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 service articles stored on the floor. |
| 2017-06-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed container with sticker residue left on after cleaning. cdi by removal for recleaning. |
| 2017-06-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one container of raw chicken stored over pork. cdi by correcting storage order. |
| 2017-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp in reach in cooler measuring at 53f. cdi by removal to freezer to rapidly cool. |
| 2017-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2017-06-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open door. |
| 2017-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on prep surface throughout the facility. |
| 2017-02-09 |
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 spoons that were sitting in room temperature water. |
| 2017-02-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees handling food an not wearing a hair restraint. |
| 2017-02-09 |
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 bbq sauce, pork, and chicken that was cooling down tightly wrapped and co |
| 2017-02-09 |
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 taro, mung bean, lettuce, sliced pork, shrimp, noodle and pork, vermicelli, head cheese, pork liver, tomatoe sauce, pork bbq, grou |
| 2017-02-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on the counter with food and utensils for the facility and cell phone stored on food in dry storage. |
| 2016-10-13 |
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 several unmarked sauce bottles, insure that bottles are marked/labelled as to their contents. |
| 2016-10-13 |
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 holding several co |
| 2016-10-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw animal foods such as chicken, pork, and beef in the reach in cooler stored above rte carrot and daikon mix. raw products should not be stored above anything ready to eat due t |
| 2016-06-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet cloths stored outside of sanitizer buckets, on various surfaces in the kitchen area. wet cloths must be stored in sanitizer to insure that the concentration of saniti |
| 2016-06-10 |
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 throughout the front counter area. |
| 2016-06-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on non-food contact surfaces of the slicer. insure that the outside surfaces of the slicer is kept clean. |
| 2016-06-10 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-nsf can opener. |
| 2016-06-10 |
33 |
3-501.13 use approved thawing methods. observed items left to thaw by leaving them out on a prep surface under no temperature control. approved thawing methods include running cold (less than 70f) water over the product, thawing in the cooking process, |