| Violation Date |
Code |
Description |
| 2018-11-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed no employee bag/jacket area in facility. repeat violation |
| 2018-11-16 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed overal lack of control of kitchen and food processes as evidenced by lack of safe cooling, use of time as a public health control, and cross contamination pre |
| 2018-11-16 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf when asked, employee was unable to give ehs any food borne illnesses or symptoms related to food borne illnesses. facility has |
| 2018-11-16 |
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 one employee recontaminate hands by not using a papertowel to pump the paper towel roll. |
| 2018-11-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed egg rolls with raw chicken (per original box) stored over raw beef in walk in.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed egg rolls with raw chicken ( |
| 2018-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tapioca pearls on counter under no temperature control. cdi: item voluntarily discarded. repeat violation improvement from previous inspections. all other items at proper temper |
| 2018-11-16 |
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 time of 10:05am marked on c |
| 2018-11-16 |
26 |
7-208.11 storage-first aid supplies - p,pf observed first aid supplies including burn cream, salves, and medicines stored above canned goods and above open plastic wrap and open foil. cdi: supplies moved to non-food area. |
| 2018-11-16 |
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 cooked chicken cooling at a rate of .1f/min in first cooling parameter. cdi: product was relocated to top shelf of freezer t |
| 2018-11-16 |
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 no label on granular dry good in a medicine like bottle in dry storage rack. pic could not identify what the product was. |
| 2018-11-16 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee belongings stored hanging on shelf with dry goods. repeat violation see #54.6-404.11 designate a separate area for items that are not for use and are being |
| 2018-11-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep table. |
| 2018-11-16 |
42 |
4-801.11 clean linens - c observed clean wiping cloths stored on ladder rungs in kitchen. |
| 2018-11-16 |
45 |
4-501.11 maintain equipment in good repair. observed dry goods lids cracked and held together with tape. repeat violation |
| 2018-11-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing baseboard and peeling baseboard under 3-comp sink wall and prep sink wall. repeat violation |
| 2018-11-16 |
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 arrival observed sheet pans of chicken cooling on speed rack in kitchen under |
| 2018-11-01 |
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 multiple containers of undated food in prep top cooler that pic stated had back ups in the walk in with dates. no back ups could be |
| 2018-11-01 |
1 |
2-103.11(a-l) person in charge (pic) shall ensure rules in the code for food safety and handling are met. observed overall lack of control of kitchen and food processes as evidenced by lack of safe cooling, use of time as a public health control (tphc), |
| 2018-11-01 |
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 employees recontaminate hands by turning faucet off with bare hands multiple times, even |
| 2018-11-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw scallops stored over ready to eat food in freezer our of commercial packaging. observed raw scallops, out of commercial packaging, comingled with open ready to eat foods in fre |
| 2018-11-01 |
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 noodles cooling at a rate of 0f/min in reach in freezer. observed chicken cooling in prep top at 0f/min. observed shrimp coo |
| 2018-11-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot sauce soup and egg drop soup holding on shelf under no temperature control below 135f. pic stated they cook it in the morning and reheat it a little at a time. pic was told |
| 2018-11-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed baby corn stored in bowl above chill line in prep top. cdi: item voluntarily discarded. repeat violation some improvement from previous inspection. |
| 2018-11-01 |
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 time of 1pm marked on pork |
| 2018-11-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing baseboard and peeling baseboard under 3-comp sink wall and prep sink wall. |
| 2018-11-01 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee belongings stored hanging on shelf with dry goods. observed personal food stored on prep table and set up for eating with a seat, over ready to eat sauces. |
| 2018-11-01 |
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 scoop handle for ice down in ice in freezer. cdi: employee removed whole |
| 2018-11-01 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in part of small prep top. observed dry goods lids cracked and held together with tape. |
| 2018-11-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy accumulation of grease on some equipment. observed heavy build up on prep sink being used to thaw unwrapped food, in an open container.cdi: pi |
| 2018-11-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed no employee bag/jacket area in facility. |
| 2018-11-01 |
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 cooling in prep top cooler. observed shrimp and shrimp roll mix co |
| 2018-10-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork and raw steak stored over ready to eat foods in both walk in and reach in freezer. items were out of their original packaging. cdi: items reorganized. walk in food stora |
| 2018-10-29 |
1 |
2-102.12 person in charge (pic) shall demonstrate knowledge by being a certified food protection manager (cfm). observed no cfm on site until after 20 min of inspection had been completed. 2-103.11(a-l) pic shall ensure rules in the code for food safety |
| 2018-10-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic stated that spanish speaking employees know the employee health policy in english. when employees were asked, they were un |
| 2018-10-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p after employee was directed to wash hands and change gloves, employee just changed gloves, and did not wash hands. cdi: employee was made to wash hands by pic.2-301.12. follow the clean |
| 2018-10-29 |
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 noodles cooked at 12:30pm above 70f at 3:30pm. cdi: item voluntarily discarded. pic was told that all hot items must be cool |
| 2018-10-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed yum yum sauce stored on counter. product is made with mayonaise that states refrigerate after opening. cdi: product voluntarily discarded. observed 3 plastic bus tubs of cut, ra |
| 2018-10-29 |
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 time stamp on noodles. p |
| 2018-10-29 |
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 establishment, observed large pans of fried chicken stored on speed r |
| 2018-10-29 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed food stored directly in thank you plastic bags. these bags are not rated for food storage without food being in a container or wrapper first. observed large amounts |
| 2018-10-29 |
46 |
4-301.12 (b) manual warewashing, sink compartment requirements. observed large metal bowl that does not fit in 3-comp sink to be properly washed, rinsed, and sanitized being used to marinate chicken. remove bowl from facility. |
| 2018-10-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets with debris in them. |
| 2018-07-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food (cabbage and meat) being stored on shelving above restaurant food in walk-in cooler. ehs (environmental health specialist) advised that pic (pers |
| 2018-07-23 |
6 |
2-301.11 keep hands and arms clean. -p observed lack of hand washing throughout inspection. employees were not changing tasks but one employee was cutting raw chicken and other employees were cooking raw chicken. cdi: ehs advised pic to encourage employee |
| 2018-07-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed kitchen hand sink to be blocked with dirty dishes upon arrival. pic had to move items so ehs could wash hands. cdi: items relocated. ehs advised pic to keep thi |
| 2018-07-23 |
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 noodles cooling at a rate of 0.29 deg/min in walk-in cooler. proper rate for items cooling from 135 to 70f is 0.5 deg/min. c |
| 2018-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed items holding above 45f in prep coolers #2 and #3. pic stated that facility is busy during lunch and cooler doors are opening and closing a lot. ehs stated that even with |
| 2018-07-23 |
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 several items throughout coolers without date labels including chicken, egg rolls, and bourbon chicken. cdi: items properly date la |
| 2018-07-23 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed product called so-kleen lye being used to soak dirty dishes and utensils before being washed. prod |
| 2018-07-23 |
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 repeat observed noodles cooling in walk-in cooler in a deep pan at improper rate. c |
| 2018-07-23 |
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 multiple spice containers, white granular, and squeeze bottles without labeling throughout. |
| 2018-07-23 |
45 |
4-501.11 maintain equipment in good repair. repeat observed prep coolers holding foods above 45f. verification required to ensure coolers are capable of holding foods at 45f or below at all times. observed prep cooler #3 doors to not shut properly which c |
| 2018-07-23 |
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 repeat observed chicken wings in pre |
| 2018-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed long prep cooler holding foods above 45f. cdi: tcs items in there overnight were voluntarily discarded. pic directed to call maintenance to determine the issue. repeat violati |
| 2018-02-22 |
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 all items except for rice h |
| 2018-02-22 |
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 rice cooling while tightly covered in walk in. cdi: item vented to allow |
| 2018-02-22 |
45 |
4-501.11 maintain equipment in good repair. observed rice warmer inserts to be heavily scratched and pitted. replace inserts.4-502.11(a) maintain utensils in good repair. observed large metal bowl used for breading chicken with cuts in it. replace bowl.4- |
| 2017-07-07 |
54 |
6-303.11 intensity-lighting - c observed 5 foot candles of lighting over wok cooking area. repeat violation |
| 2017-07-07 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler and prep top coolers struggling to keep up with demand. coolers must maintain all food at 45f or below at all times. pic stated that units are open at lunch, and do not perform properly |
| 2017-07-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items on clean rack. cdi: items spearated for drying. repeat violation |
| 2017-07-07 |
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 paneer, noodles, and shrimp tightly covered while cooling in walk in. cdi: |
| 2017-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep top units holding items above 45f. observed walk in cooler holding some items above 45f. observed some items being held at room temperature for lunch rush and then items w |
| 2017-07-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice in steam well holding below 135f. cdi: item rapidly reheated. |
| 2017-07-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm sanitizer in 3-comp sink. cdi: education on proper dilution and testing method demonstrated today. |
| 2017-02-16 |
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 cooked chicken cooling at a rate of 0.2 degrees f per minute. cdi: item placed in walk in cooler for rapid cooling. verific |
| 2017-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fried chicken in prep cooler above 45f. observed noodles in walk in above 45f. pic stated that these items are left out during lunch and then put back into the refrigerator. cdi |
| 2017-02-16 |
22 |
observed raw shell eggs stored at room temperature. pic stated that the eggs are held out at lunch time and then thrown away. provide clear written start and end time on container. cdi: eggs discarded. 3-501.19 provide and follow written procedures for f |
| 2017-02-16 |
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 observed recently fried chicken stored at room temperature. pic stated they leave |
| 2017-02-16 |
54 |
6-303.11 intensity-lighting - c observed 5 foot candles of lighting over wok cooking area. |
| 2017-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed handles on reach in cooler to be severely damaged. observed prep top units holding at 45f. pic stated that units are open at lunch, and do not perform properly. ehs informed pic that units should still |
| 2017-02-16 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed no hot water at front handsink. verification required5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back handsink blocked by plastic container |
| 2017-02-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several dishes wet stacked on drain board. cdi: items separated for air drying. |
| 2016-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items in flip top cooler above 45f. cdi-discussed tphc procedures with pic. during lunch service, food in flip top coolers will be held using tphc. ehs to mail tphc |