| Violation Date |
Code |
Description |
| 2019-01-02 |
53 |
6-502.12 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. clean build up from floors under cook line equipment. |
| 2019-01-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves, low prep cooler doors and handles, and bits of food debris inside hand sink basin. |
| 2019-01-02 |
45 |
4-501.11 maintain equipment in good repair. replace torn gasket on reach in freezer door. |
| 2019-01-02 |
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 cut cabbage cooling while tightly wrapped in walk in cooler. cdi - wrapping remov |
| 2019-01-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf clean dark build up inside ice machine. pans stored as cl |
| 2018-07-25 |
53 |
6-502.12 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. clean floors at cook line. |
| 2018-07-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean walk in cooler door handles and equipment surfaces. |
| 2018-07-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. no label on spices at cook line. cdi - labeled during the inspection. |
| 2018-07-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of bleach with no label. cdi - labeled during the inspection. |
| 2018-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw pooled eggs holding above 45f in flip top. cdi - eggs relocated to walk in cooler fro rapid cool down. suggested facility keep pooled eggs with other raw animal products in colder f |
| 2018-07-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored above raw beef in reach in freezer. cdi - freezer rearranged with chicken below beef. |
| 2018-07-25 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2018-02-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed more than four hours for serving utensils at room temperature, such as rice ladle. cdi - pic implemented four hour cleaning and sanitizing of ser |
| 2018-02-21 |
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 large container of cut cabbage not date marked and cooked shrimp that pic stated was from yesterday, but food employee stated was f |
| 2018-02-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the counter and prep tables in the facility. -0- |
| 2018-02-21 |
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 in-use rice ladle at front hot holding in metal container with water and |
| 2018-02-21 |
53 |
6-101.11 surface characteristics-indoor areas - c floors, walls and ceilings over food prep areas and in restrooms shall be nonabsorbent. observed absorbent ceiling tiles over front line hot holding units where food is plated to order and in the restroom. |
| 2017-12-01 |
53 |
6-101.11 surface characteristics-indoor areas - c food prep area and toilet room floors, walls and ceilings shall be nonabsorbent. observed abosrbent ceiling tiles over hot holding unit at front counter, rice warmers and in the restroom. repeat -1- |
| 2017-12-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink in the kitchen not working. cdi - pic temporarily placed prep sink in use as a handsink until handsink repaired. -1- vr no later than 01/08/2017. |
| 2017-12-01 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf obserfved pitted ice scoop in use. cdi - pic voluntarily discarded. -1- repeat points were |
| 2017-12-01 |
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 knives stored betwee prep coolers. -1- |
| 2017-12-01 |
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 cooked chicken cooling at room temperature at 79f. cdi - pic moved chicken |
| 2017-12-01 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed meat debris that is more than a day old on the blades of the knives stored between the prep coolers. cdi - pic moved these to 3-comp sink for war |
| 2017-12-01 |
9 |
3-201.11 use food from approved sources only. -p observed tapioca beads from boba tea prepared at home and used in the facility. cdi - pic discontinues using the tapioca and nw only uses jelly. -1- |
| 2017-08-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the cutting board in use at the rear of the facility near the back door. -1.5- |
| 2017-08-31 |
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 one container of shrimp sauce in the cook line prep cooler without a date marking. -0- |
| 2017-08-31 |
29 |
5-102.11 standards-quality - p water quality shall meet national standards for drinking water. observed yellowish hot water coming out of hot water tap in the restroom. cdi - pic flushed hot water tank to restore water quality. vr no later than 09/08/2017 |
| 2017-08-31 |
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 lid and wrappings in place on cooling chicken in the walk in cooler and co |
| 2017-08-31 |
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 without handle used to dispense corn starch and spoon in water at |
| 2017-08-31 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting board in the kitchen stored on the 3-comp sink.4-202.11 food contact surfaces shall be smooth, free of open seams, crack |
| 2017-08-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on faucet handles, hot and cold holding equipment handles and on shelving near the flour storage. -1- repeat |
| 2017-08-31 |
51 |
6-202.14 toilet rooms, enclosed - c toilet room doors shall self-close. observed self-closure with loose screws not operating. -0- |
| 2017-08-31 |
53 |
6-101.11 surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restroom. -.5- repeat6-501.12 floors, walls, ceilings including the attachments such as soap, towel dis |
| 2017-04-07 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed out of service equipment in the kitchen. remove these items for the prevention of litter. 6-101.11 surface characteristics-indoor ar |
| 2017-04-07 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed wooden equipment from this facility in the dumpster area outside. have these items removed. -0-5-501.113(b) keep d |
| 2017-04-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the wok stove and the reach in cooler handles. clean these areas. -1- repeat |
| 2017-04-07 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed broccoli and other produce washed in the wok stove. wash prior to use in the provided prep sink. -0- |
| 2017-04-07 |
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 raw shrimp cooling with tight lid in place and cooling shrimp cooling with |
| 2017-04-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken over raw shrimp.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp over rte shrimp. cdi - storage order re-arranged. -3- repeat |
| 2017-03-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- observed raw chicken being stored over rte chicken. observed raw pork stored over rte noodles. also observed raw shrimp being stored above rte sauces. ehs did not observe an |
| 2017-03-29 |
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 two containers of cooked chicken not date marked and cooked yesterday. cdi- pic date labeled items. |
| 2017-03-29 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.- observed holes in back screen door, with solid door open. ensure back door is closed at all times and replace screen on secondary door. |
| 2017-03-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed several wet wipping cloths being stored on prep surfaces. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths |
| 2017-03-29 |
45 |
4-502.11(a) maintain utensils in good repair.- observed rusted shelving above 3 comp sink. |
| 2017-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed walk in cooler fan covers with dust build up, grease build up on cookline, and food debris build up inside of the microwave. clean items as |
| 2017-03-29 |
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. -repeat- observed grease build up on the floor and wall n |
| 2017-03-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food and items stored with retail items. label employee food and provide employees with an area to store possession.note: faci |
| 2016-11-01 |
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 fryer grease on the floor around the fryers. p |
| 2016-11-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy residue buildup to the hood vents, and the inside of the microwave. pic stated they have called to have the hood vents cleaned. |
| 2016-11-01 |
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 plastic containers with no handles stored in the large cornstarch con |
| 2016-11-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soy sauce and msg stored on the floor in the back. cdi-the items were picked up off of the floor. |
| 2016-11-01 |
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 missing labels to the rice container and the cornstarch container. also observed missing labels to the products stored |
| 2016-11-01 |
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 large amounts of chicken cooling on prep counter in back of the kitchen. |
| 2016-11-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed residue buildup on the inside of the ice machine. needs thorough cleaning. |
| 2016-11-01 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed uncovered green peppers in the ri cooler not covered. cdi-a plastic wrap was placed over the container. |
| 2016-11-01 |
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 observed employee handling cell phone and head phones while cooking. c |
| 2016-11-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on the prep table near entrance to kitchen. corrected during the inspection (cdi)-the drink was removed to another location. -0- |