| Violation Date |
Code |
Description |
| 2019-01-03 |
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 2 large covered plastic containers of cooked noodles that failed to cool p |
| 2019-01-03 |
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 cooked beef, noodles, beef broth and cooked chicken made/prepped the day prior without a date label. ensure to label all tcs food i |
| 2019-01-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed pork, cut lettuce, and 2 containers of bean sprouts cold holding above 41f (see temp chart). cdi pic voluntarily discarded food items. |
| 2019-01-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed beef broth hot holding on stove top below 135f (see temp cart). employee stated stove was turned off an hour prior. cdi pic reheated beef broth to 165f+ during the inspection. |
| 2019-01-03 |
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 2 containers of cooked noodles in the walk in cooler above 45f (see temp chart). employee stated that noodles were cooked in |
| 2019-01-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee dumping container and rinsing at bar handsink. observed employee use handsink to fill bucket with hot water. ensure handsinks are for handwashing only. |
| 2018-07-18 |
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. employee drink stored on prep table. cdi- discarded. |
| 2018-07-18 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -praw chicken stored over raw beef. cdi- chicken moved to bottom shelf. |
| 2018-07-18 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. ice machine has black build up in interior. clean ice machine. repeat4-601.11(a) equipment food contact surfaces and utensils s |
| 2018-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmany food items recorded above 45f in flip top unit (see chart). unit does not appear to be holding proper temp. of 45f or less. cdi- all foods voluntarily discarded. unit will be looke |
| 2018-07-18 |
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.food stored on floor in wic. cdi- removed off floor. |
| 2018-07-18 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. some dry cloths soiled. discard cloths when soiled. |
| 2018-07-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. prep table cuttting boards in need of replacing. repeat. |
| 2018-07-18 |
31 |
observed a large bowl of noodles sitting on top of a flip freezer. noodles were recorded at 95f (see chart). pic stated cooling started at 1:15pm. cdi- noodles dumped into a large metal bowl and bowl submerged into a large ice bath in prep sink to finis |
| 2018-02-12 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -pobserve an employee |
| 2018-02-12 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-ppic walked outside and came back in and donned gloves without washing hands. cdi- stopped and direcred to wash hands. repeat2-301.12c to avoid recontaminating their ha |
| 2018-02-12 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.ice machine has black build up in interior. clean ice machine. repeat. |
| 2018-02-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.prep table cuttting boards in need of replacing. repeat. |
| 2018-02-12 |
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. knife stored in a non-clean, |
| 2018-02-12 |
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 a large bowl of wrapped noodles sitting on top of a flip freezer. noodles were |
| 2017-10-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards in need of repair/replacement. |
| 2017-10-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.some flies observed in kitchen |
| 2017-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pbean sprouts and shrimp redcorded above 45f (see chart). cdi- ice added to product. repeat |
| 2017-10-26 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. ice machine has black build up in interior |
| 2017-10-26 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-pobserve employee come in from back door and proceed to clean slicer without washing hands. cdi- stopped employee and directed him to wash hands.2-301.15 only wash han |
| 2017-10-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed a beef with a reddish/brownish color. pic stated they are par cooking the meat. cdi- informed pic par cooking is unap |
| 2017-10-11 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfone handsink had no soap. cdi- soap provided. |
| 2017-10-11 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw chicken stored above cooked pork in wic. cdi- raw chicken relocated. always store raw food on bottom. repeat. |
| 2017-10-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pdishmachine sanitizer was recording at 0ppm chlorine. repair was called and arrived during inspection to fix tube. unit began working properly. |
| 2017-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple food items recorded above 45f. suspected cooling issues. cdi- some bean sprouts were discarded and the rest were rapidly chilled in an ice bath. tomatos and shrimpn was cooled |
| 2017-10-11 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pobserved an employee handling cilantro with bare hands. cdi- product discarded. employee washed |
| 2017-10-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf two chemical bottles unlabeled. cdi- product discarded. |
| 2017-10-11 |
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 facility is not using approved cooling methods to cool foods. do not cool foods in tigh |
| 2017-10-11 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil.multiple dry wiping cloths were visably soiled.3-304.14(b) cloths in-use for wipin |
| 2017-10-11 |
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. one spoon in 86f water for r |
| 2017-10-11 |
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. -pfobserved multiple cooked foods without a date. cdi- date added to all foods. assure a date is placed on foods once they are c0 |
| 2017-06-15 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed a dirty pot in back handsink as well as some food debris. cdi- sink cleaned. |
| 2017-06-15 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken stored over raw pork in wic. cdi- product discarded (see # 20). |
| 2017-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed every cold-holding tcs food in both flip top units as well as wic holding above 45f. foods in flip top unit were initially brought to wic to cool down. however, upon entering |
| 2017-06-15 |
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 some cooked and frozen products weren not dated. cdi- products dated. -0- |
| 2017-06-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic was not able to verbally communicate health policy nor provide a written copy. cdi- health policy given to pic and explain |
| 2017-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed some damaged gaskets. repeat. |
| 2017-06-15 |
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 |
| 2017-06-15 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed wet wiping cloths stored on prep tables throughout facility. store in sanitizer buckets o |
| 2017-02-22 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. no waste bin at handwash sink near freezers. |
| 2017-02-22 |
45 |
4-501.11 maintain equipment in good repair. observed some damaged gaskets. |
| 2017-02-22 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. in-use wet cloths stored on prep tables. store in use wet cloths in sanitizer buckets. |
| 2017-02-22 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf no thin probe thermometer on site. vr. repeat |
| 2017-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple food items in flip top cooler, ice baths, and at room temp. recorded above 45f. items in flip top cooler were moved to wic to cool down, ice was added to ice bath, and cooked p |
| 2017-02-22 |
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 no cfpm on site. facility is still under window to meet complianc |
| 2017-02-08 |
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 cooked ground pork, bean sprouts, and crab meat all not dated. cdi- food dated. repeat |
| 2017-02-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic was not able to provide a written health policy nor verbally communuicate 5 major symptoms and illnesses. cdi- policy give |
| 2017-02-08 |
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 pic was not a cfpm. no points deducted. facility is still under w |
| 2017-02-08 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p raw chicken was stored above raw shrimp and beef in freezers and in wic. cdi- storage order reversed. assure chicken is always stored on bottom. repeat |
| 2017-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple foods recorded above 45f (see chart). cdi- foods taken to wic to cool down. |
| 2017-02-08 |
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 cooked noodles being held u |
| 2017-02-08 |
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. spoon for rice stored in ro |
| 2017-02-08 |
33 |
3-501.13 use approved thawing methods. observed crab meat thawing at room temp. and raw shrimp thawing in a bowl of room temp. water. cdi- proper thawing methods were explained to pic and implemented. |
| 2017-02-08 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf no thin probe thermometer on site. vr |
| 2017-02-08 |
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. box of raw chicken stored on floor under sink. cdi- box moved. do not store any food on floor. |
| 2017-02-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. heavy wet stacking of drinking glasses. |
| 2017-02-08 |
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 cooked beef cooling in wic in a large pot with lid on. cdi- product moved to a shallow |
| 2016-10-19 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf no health policy at facility. pic was not able to verbally relate the 5 major illnesses and symptoms that are required to be r |
| 2016-10-19 |
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 |
| 2016-10-19 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf no bleach test strips on site. vr. |
| 2016-10-19 |
45 |
4-501.11 maintain equipment in good repair. observed some damaged gaskets in reach in unit. pic stated order to fix gasket has already been placed. |
| 2016-10-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. some flies in kitchen. monitor and keep back door closed. |
| 2016-10-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. many products unlabeled such as water, corn starch, sugar, and oil. label all products. |
| 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 did not see any date marking in facility. products such as cooked shrimp, beef, noodles, open bags of lettuce did not have dat |
| 2016-10-19 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed chicken stored above beef in flip freezer and in wic. cdi- storage order reversed. always store raw chicken on bottom.3-302.11(a)(1) separate raw animal f |
| 2016-10-19 |
7 |
to 3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed an employee touch bean sprout with bare hands as she was preparing to bring product t |
| 2016-10-19 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm) pic was not a cfpm. facility still under time window to meet compliance based on initial permitting. no points deducted. |