| Violation Date |
Code |
Description |
| 2018-12-17 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed food |
| 2018-12-17 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. repeat violation. observed dirty wash solution. cdi - drained solution. |
| 2018-12-17 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed towel stored with |
| 2018-12-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of degreaser not labeled. cdi - labeled spray bottle. |
| 2018-12-17 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed food employees are not date marking properly. ehs observed bulk items that are being cooked a |
| 2018-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination.observed fried wonton scooper dirty to sight and |
| 2018-09-12 |
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 paper towel dispenser in the bathroom not operating properly. |
| 2018-09-12 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. repeat violation. observed dirty wash solution at 3 compartment sink. cdi - drained wash compartment. |
| 2018-09-12 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed rice spoon in water |
| 2018-09-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed that pic has been lebeling squeeze bottles. observed only 4 squeeze bottles where label has washed off, |
| 2018-06-14 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf no hot water in facility, refer to violation 48. 5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed handsink with rags and spray bottle stored in sink basin. cdi - got rid |
| 2018-06-14 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. repeat violation. observed build up in soda nozzles at drink machine. advised to clean soda nozzles once a day. |
| 2018-06-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of degreaser with no label. cdi - labled bottle properly. ehs advised to have all chemicals labeled. |
| 2018-06-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed squeeze bottles not labled in kitchen. advised to have squeeze bottles labled. |
| 2018-06-14 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed hot water heater not working properly. refer to violation 48 with regards to hot water heater. data plate at the chemical dish machine states that the minimum hot water for th |
| 2018-06-14 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed hot water heater not operating properly. observed torn gasket at reach in unit. advised to repair. refer to violation 48 for hot water heater. |
| 2018-06-14 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed that the hot water heater is not operating. pic has called technician to arrive on site this afternoon (6.14.18 @ 3pm) to fix. facility will voluntarily close due to |
| 2018-06-14 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. repeat violation. ob |
| 2018-02-26 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed dirty crispy wanton scooper stored with the crispy wantons. cdi - brought to 3 compartment sink for a cleaning procedure. educated to |
| 2018-02-26 |
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 repeat violation. observed food employee handling raw shrimp, then move |
| 2018-02-26 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the handsink in the kitchen. cdi - provided handwashing sign for the handsink. |
| 2018-02-26 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed wrapped raw beef and raw chicken on plate stored above covered ready to eat food in the reach in unit. cdi - educated about proper storage order in cold holding units. relocate |
| 2018-02-26 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed clean bowls |
| 2018-02-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed squeeze bottles and other working containers of food without a label. cdi - educated pic about labeli |
| 2018-02-26 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed dirty wash compartment solution. cdi - drained out solution. |
| 2018-02-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-02-26 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed one section of baseboards have been peeled away underneath the 3 compartment sink. |
| 2018-02-26 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. repeat violation. observed employees personal i |
| 2018-02-26 |
45 |
4-501.11 maintain equipment in good repair. observed one light bulb out at the hood above the make line. advised to provide a new light bulb to the fixture. |
| 2017-11-29 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken stored above raw beef in the freezer (raw animal products have been removed from commercial package and stored on speed rack). cdi - educated |
| 2017-11-29 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during the |
| 2017-11-29 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. observed food employee coffee on the counter top where food preparation occurs. cdi - removed the |
| 2017-11-29 |
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 repeat violation. observed food employee uneducated about when to wash |
| 2017-11-29 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf repeat violation. observed food employees preparing food not in ready to eat form with no gloves. one employee preparing raw chicken and |
| 2017-11-29 |
11 |
3-101.11 food shall be safe for consumption, unadulterated and honestly presented. - p observed peppers in the walkin cooler adulterated with mold. cdi - discarded the peppers. |
| 2017-11-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer in the dish machine less than 50 ppm. cdi - educated food employees how to prime their dish machine in order to reach proper sanitizing concentration. dish machine cur |
| 2017-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed cooked chicken and raw chicken out of temperature. refer to temperature chart. cdi - educated to not overstack in the flip top unit; all product shall remain |
| 2017-11-29 |
33 |
3-501.13 use approved thawing methods. observed raw chicken had been sitting out on counter top at 68f; product has surpassed thawing temperatures by using improper thawing methods. cdi - educated about proper thawing methods and stored into walkin coole |
| 2017-11-29 |
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 squeeze bottles of oils not labeled. advised to have working containers of food labeled. |
| 2017-11-29 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. repeat violation. observed food employee preparing food without a hair restraint. cdi - e |
| 2017-11-29 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed r |
| 2017-11-29 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee food stored with customer foo |
| 2017-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. vr observed cooked ready to eat chicken stored by the handsink and another container stored on top of the dish machine out of temperature. refer to temperature chart. |
| 2017-09-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine sanitizer container empty. dish machine reading at 0 ppm. cdi - provided new container to the dish machine. now at 50 ppm. |
| 2017-09-06 |
8 |
5-202.12c a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. repeat violation. observed metered faucet only run for 6 seconds. advsied to fix. 6-301.14 post a h |
| 2017-09-06 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation. vr observed cooked pork in the freezer with no date label of cook date. some of the pork is thawed out in |
| 2017-09-06 |
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 repeat violation. vr observed food employee touching container that was |
| 2017-09-06 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee bare handcontacting food that is not in ready to eat form. cdi - educated to wear gloves whenever touching food. em |
| 2017-09-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of degreaser stored above uncovered chicken. cdi - relocated degreaser. educated to keep chemicals in organized location to prevent contamination. 7-207.11 store labeled, employee |
| 2017-09-06 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed pipe in the ceiling dripping above the 3 compartment sink. advised to repair. |
| 2017-09-06 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. repeat violation. observed food employee without hair restraint. cdi - reminded food emplo |
| 2017-09-06 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. vr. observ |
| 2017-09-06 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed the wash compartment dirty. advised to keep compartment solution clean. cdi - educated to keep it clean; drained solution. |
| 2017-09-06 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-09-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed chicken stored by handsink underneath a bottle of degreaser. observed chicken stored on top of dish m |
| 2017-06-09 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontamina |
| 2017-06-09 |
8 |
5-202.12c a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. observed self-closing faucet in mens bathroom run for less than 10 seconds. advised to make self c |
| 2017-06-09 |
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 rice out of temperature in walkin cooler that did not meet time/temp criteria for cooling. cdi - educated that food employe |
| 2017-06-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced head of cabbage sitting above the containers in the flip top unit out of temperature. refer to temperature chart. cdi - educated that product must be stored in the conta |
| 2017-06-09 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed pork cooked on 6.5.17 then placed into the freezer with no date lable; employees are also not marking date label on |
| 2017-06-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed rice cooked this morning cooling in walkin cooler with plastic wrap covering pr |
| 2017-06-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed food stored in cardboard box on the floor. cdi - relocated product. |
| 2017-06-09 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic without hair restraint. advised to wear hair restraint. |
| 2017-06-09 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed rice spoons stored |
| 2017-06-09 |
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, nonabsorbent, and withstand repeated warewashing. observed food stored in cardboard box |
| 2017-06-09 |
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 towel dispenser in the mens bathroom not dispensing towels. advised to repair |
| 2017-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature in the flip top unit. cdi - moved the chicken to the reach in unit. advised to store product in the container inside the holding we |
| 2017-03-07 |
14 |
4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-p observed spoons, ladels, tongs, and other food contact surfaces not being cleaned every 4 hrs. |
| 2017-03-07 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer above 200 ppm. test strips bleaching out. cdi - diluted solution and advised to use test strips when making solution to prevent creating a toxic che |
| 2017-03-07 |
33 |
3-501.13 use approved thawing methods. observed raw meat thawing in standing water. cdi - advised to thaw under running at room temp. |
| 2017-03-07 |
45 |
4-101.19 nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. observed cardboard underneath t |
| 2017-03-07 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed the wash compartment solution dirty. advised to keep solution clean. |
| 2017-03-07 |
40 |
3-302.15 raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. observed sliced mushroo |
| 2016-10-19 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed food employee activiely washing at a wash temp of 86 f. refer to temperature chart. cdi - educat |
| 2016-10-19 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed the rice spoon for |
| 2016-10-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed rice cooling with plastic wrap covering the product. cdi - educated that when |
| 2016-10-19 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed multiple products that have been cooked/prepared and held in the establishment for over 24hrs without a label on the |
| 2016-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one product (tofu) out of temperature. refer to temperature chart. cdi - educated that product can not sit on the top of the containers, it needs to be in the wells. discasrded |
| 2016-10-19 |
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 that rice has been sitting out on the counter top since 9 pm last night. refer to temperature chart. cdi - educated about |
| 2016-10-19 |
8 |
6-301.14 post a handwash sign at each handsink. observed no hadwashing signs at the handsinks in the bathrooms. cdi - put the handwashing signs up. |
| 2016-08-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p 4-702.11 utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. -pobserved sanitizer solution in 3 compartment sink at 0 ppm. dish washer, unaware of how to |
| 2016-08-09 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed the wash compartment dirty. cdi - drained compartment and refilled with clean water; educated to keep water clean. |
| 2016-08-09 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf observed that facility does not have a thin probe thermometer. vr |
| 2016-08-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed multiple products cooling in the walkin cooler covered. cdi - educated that wh |
| 2016-08-09 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee handle cell phone and then begin to prep food. cdi - educated that food employee needs to wash hands after contaminating them with cell phone; advised to wash hands. |