| Violation Date |
Code |
Description |
| 2019-01-16 |
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 ceiling tiles in rear kitchen damaged from recent water leak some tiles missin |
| 2019-01-16 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in reach in cooler in need of replacement. observed prep unit unable to hold proper temperatures. 10 day verification required. |
| 2019-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and tofu at greater than 45 degrees in prep unit ambient temperature of unit at 52 degrees. pic stated she could turn it down. |
| 2019-01-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed visible food debris on pans stored as clean. cdi took to rewash. repeat item. |
| 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 build up of debris in gaskets of prep unit and face of reach in equipment . cleaning needed. |
| 2018-11-01 |
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 wooden cutting board mention last time is absorbent pieces com |
| 2018-11-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2018-11-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no measurable concetration of sanitizer at time of inspection in dish machine. cdi changed sanitizer solution and proper level of sanitizer achieved. |
| 2018-07-17 |
54 |
6-303.11 intensity-lighting - c observed more light needed at cook station . |
| 2018-07-17 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gasket in need of replacement. |
| 2018-07-17 |
33 |
3-501.13 use approved thawing methods. observed beef being thawed under running water measuring 128 degrees . cdi stopped and moved to walk in to thaw. repeat violation. |
| 2018-07-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous packages of bean sprouts and several heads of lettuce at greater than 45 degrees in walk in cooler . cdi discarded. |
| 2018-05-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer container empty at time of inspection no one had any idea how long container had been empty. upon changing sanitizer container no one at facility k |
| 2018-05-30 |
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 date marking system in use does not cover all products in refrigerator and only one person understands datemarking system. many items are |
| 2018-05-30 |
33 |
3-501.13 use approved thawing methods. observed beef being thawed under running water measuring 80 degrees. cdi moved to walk in cooler to finish thawing. repeat violation. |
| 2018-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on reach in cooler 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 |
| 2018-05-30 |
54 |
6-303.11 intensity-lighting - c observed lighting improvement needed in front food prep area and under hood. |
| 2018-05-30 |
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 black buildup at caulking at three compartment |
| 2018-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. general cleaning needed throughout the facility on faces of equipment and on gaskets in prep unit. |
| 2018-02-19 |
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. -observed soup cooling in the walk in overnight in a very deep portion- cdi discarded.t |
| 2018-02-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite until mid way through the inspection. |
| 2018-02-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -observed raw shrimp stored over sauce in the 2 door reach in- cdi shrimp moved to the bottom shelf.observed raw egg stored over veggies- cdi raw egg moved to bottom shelf.3-304.11 food shall |
| 2018-02-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up on the slicer, orange press, dishes stored as clean(bowls and peelers).cdi- all sent to be washed. slicer disassembled but still could not be |
| 2018-02-19 |
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. -pchicken soup was cooling from last night and was 46f in the middle- cdi discarded.the red soup was put into individual containers and |
| 2018-02-19 |
33 |
3-501.13 use approved thawing methods.observed beef, shrimp thawing at room temerature today- cdi beef and shrimp put under running cold water.tcs foods can be thawed while cooking, in the microwave, in the refrigerator, or under continously running cold |
| 2018-02-19 |
50 |
5-401.11 capacity and drainage - cobserved the wok drain system not working today- unclogged during inspection. |
| 2018-02-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed employee food stored over restaurant food throughout the facility(on shelves, in coolers). cdi all collected and put into a conta |
| 2018-02-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on flip top racks, shelving, gasketst, wok system, dry good containers. |
| 2018-02-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2018-02-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.red seasoning in container today with no label- cdi labeled during inspection. |
| 2017-11-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floorobserved a box of straws stored on the floor today. |
| 2017-11-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a container of onions stored on the floor, noodles in a box stored on the walk in floor, and a box of meat on the walk in freezer |
| 2017-11-27 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.provide a screen over the kitchen wall exhaust fan so that pests cannot enter. thank you for the door sweeps on the top and bottom of the back screen door. |
| 2017-11-27 |
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. -pfobserved broths that had cooled overnight in deep portions, inside of plastic contai |
| 2017-11-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved noodles made saturday that had no date on them- cdi dated during inspection. |
| 2017-11-27 |
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. -pobserved broths that had cooled overnight and still had not reached 45f or less- cdi all discarded. |
| 2017-11-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-09-19 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed slices of plastic wrap in cut beef and in cut tendon- picked out during inspection to correct. |
| 2017-09-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection managers onsite today. |
| 2017-09-19 |
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 activities that contaminate them. -pobserved an employee handle personal |
| 2017-09-19 |
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. -pobserved employee handle lettuce with no gloves on- lettuce discarded to correct. employee washed hands and donned |
| 2017-09-19 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.observed the wall exhaust fan that you can see the daylight through and there is not screen to protect against pest entry.provide door sweeps or what is needed on the back screen |
| 2017-09-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved mach cleaner in two unlabeled bottles today- labeled during inspection to correct. |
| 2017-09-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed an employee handling food with a wrist watch on. |
| 2017-09-19 |
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 multiple scoops that did not have handles, stored in food.use a scoop tha |
| 2017-09-19 |
45 |
4-501.11 maintain equipment in good repair.observed a leaking pipe in the freezer today. |
| 2017-09-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-101.11 surface characteristics-indoor areas - cobserved missing baseboard at slicer wall.observed food splatter on slicer wall. |
| 2017-06-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no one onsite today with a manager's food safety certificate. |
| 2017-06-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored over onions in the walk in cooler- chicken discarded to correct.observed raw shrimp and raw chicken stored over ready-to-eat foods in the 2 door reach in- shrimp |
| 2017-06-07 |
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. -pobserved broth that had not cooled down to 45f after cooling overnight in the walk in freezer- discarde to correct. |
| 2017-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items in the walk in holding at >45f today- products discarded.vr in 10 days to see repair of walk in cooler- pic called repairman again. |
| 2017-06-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved open canned beans that had no date and they were opened 2 days ago.observed a bean custard made two days ago with no date and a garl |
| 2017-06-07 |
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. -pf4-301.11 provide equipment in number and capacity so that cooling, heating, and hold |
| 2017-06-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.observed an opening the outdoors at the wall fan- place a screen on this entry to avoid pest entry. |
| 2017-06-07 |
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.obsreved multiple scoops stored in foods today that did not have handles. |
| 2017-06-07 |
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 low grout on the floors where it is not flush with the top of the tile. |
| 2017-03-14 |
13 |
observed raw egg stored over sauce in the walk in cooler- egg moved to another shelf to correct.observed raw shrimp stored over thawing ready-to-eat foods in the 2 door reach in- shrimp moved to the bottom shelf.3-302.11(a) separate the different types o |
| 2017-03-14 |
20 |
observed items in the make table holding at >45f. pic stated that the unit was turned off for a short while this morning due to it being froze up inside. unit turned back on a food began to fall quickly. tofu fell to 44 during the inspection.3-501.16(a) |
| 2017-03-14 |
21 |
observed onion sauce(hu tieu kho) that is cooked once per week and it does not have a date- dated during inspection to correct.observed a can of kidney beans that was open without a date- date this product once opened.3-501.17 date mark/label all tcs food |
| 2017-03-14 |
26 |
observed degreasor and sanitizer concentrate not labeled today- labeled during inspection to correct.observed bleach stored next to soaking noodles- bleach moved to be stored in the designated chemical section to correct.7-102.11 label working containers |
| 2017-03-14 |
1 |
observed no one onsite today with a manager's food safety certificate.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-03-14 |
45 |
observed two veggie peelers that are hard to clean and are not approved.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. |
| 2017-03-14 |
54 |
observed employee food stored over restaurant foods today. employee food placed into a labeled box and put ono the bottom shelf of the 2 door reach in cooler to correct.6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c |
| 2017-03-14 |
33 |
observed meatballs thawing at room temperature today- moved to the prep sink where cold continuosly running/draining water was put on them to correct.3-501.13 use approved thawing methods. |
| 2016-12-05 |
1 |
observed no one onsite with a certified manager's food saftey certificate.points will not be deducted until 180 days past when the permit was issued.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-12-05 |
18 |
observed two containers of beef broth that had been cooling overnight and still had not reached 45f or less. products discarded to correct.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 45 |
| 2016-12-05 |
21 |
observed many foods that were pulled from the freezer last night or this morning and were not dated with the date they were pulled from the freezer. discussed the need to date these once pulled from freezer due to one day being used on them already(the d |
| 2016-12-05 |
22 |
observed lettuce out at room temperature today with no start or stop time recorded. lettuce back timed to correct.3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin an |
| 2016-12-05 |
31 |
observed beef broth that had been cooling overnight in a very deep portion and covered. product discarded. recommend splitting the broth into many smaller portions to cool quickly.3-501.15 quickly cool foods. use methods such as open/vented shallow pans |
| 2016-12-05 |
8 |
observed no papertowels at the handsink today- supplied during inspection.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2016-12-05 |
45 |
observed two crock pots that are for commercial use only.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. |
| 2016-12-05 |
51 |
observed no covered trashcan in the women's room.5-501.17 provide a covered waste bin in female restrooms. |
| 2016-12-05 |
54 |
observed a light over the 3 comp. sink without a shield today.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.all transitional items have been completed- full permi |
| 2016-12-05 |
41 |
observed multiple scoops with no handles stored in food today.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. |
| 2016-09-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shell eggs and raw beef over raw veggies and sauce in walk in cooler. cdi - rearranged with correct storage order. |
| 2016-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dark build up from gaskets on low prep cooler doors. |
| 2016-09-13 |
45 |
4-205.10 - food equipment shall be used in accordance with manufacturer's intended use and ceritified ansi or nsf. sliding glass door cooler by hostes station is for non-potentially hazardous food and bottled or canned drinks only; facility used cooler to |
| 2016-09-13 |
37 |
3-304.13 - linens and napkins may not be used in contact with food. - cut lettuce stored with a damp cloth on top in direct contact. cdi - cloth removed. |
| 2016-09-13 |
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 raw beef cooling in walk in cooler while tightly wrapped; cubed beef cooling in la |
| 2016-09-13 |
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 beans sprouts marked with time stamp |
| 2016-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut lettuce in a bowl on the counter top and fish balls, sliced cooked beef, and squid in flip top all holding above 45f. cdi - lettuce placed on tphc; items in flip top relocated for ra |
| 2016-09-13 |
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 cubed beef cooked yesterday and still cooling (52f in the center). cdi - discarded. |
| 2016-09-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p cubed beef is partially cooked, cooled overnight, then finished cooking when needed. cdi - beef discarded due to cooling time v |
| 2016-09-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p one spray bottle and dish machine reading at 0ppm chlorine. cdi - spray bottle dumped and reamade at correct concentration; emplty concentrate bottle replaced with full bottle at dish machine and |
| 2016-09-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one currently has food protection manager certiification. facility is within the 180 day grace period. work towards certification. |