| Violation Date |
Code |
Description |
| 2018-12-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a vegetable grater attached to a wooden frame. this is not a commercial approved piece of equipment. cdi-the grater wa |
| 2018-12-19 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed soiled rubber gloves stored in contact with clean equipment. cdi-the gloves were removed and the equipment was properl |
| 2018-12-19 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a sanitizer bucket stored on the ground at the cookline area. have stored off of the ground. repeat.3-304.14(b) hold in-use wiping cloths in sanitizer between us |
| 2018-12-19 |
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. -pf observed noodles cooling in a container that is too large to facilitate proper co |
| 2018-12-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed the sanitizer concentration reading at 200ppm. cdi-the sanitizer container was remade to the correct concentration of chlorine sanitizer. |
| 2018-12-19 |
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 noodles not cooling within the correct time frame. the noodles dropped only 1 degree within one hour. cdi-the noodles we |
| 2018-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a carrot spiralizer and an ice scoop with food debris. cdi-both items were brought to the dish machine for proper cleaning. |
| 2018-12-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee drink stored on shelving above facility equipment. cdi-the drink was discarded. |
| 2018-08-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink at the end of the cook line. cdi- dispenser was refilled. 6-301.11 provide soap for handwashing at each handsink. -pf |
| 2018-08-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored above egg plant in the reach in portion of a flip top cooler. cdi- storage rearranged. 3-302.11(a) separate the different types of raw animal foods. -p observed |
| 2018-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lo mein and sesame chicken cold holding above 45f in a flip top cooler (see chart). cdi- chicken was discarded, lo mein was transferred to the walk in cooler for cooling. |
| 2018-08-10 |
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 facility using tphc for su |
| 2018-08-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 4 food buckets stored on the floor in the kitchen. two buckets were stored near a hand sink along the cook line and 2 were at t |
| 2018-08-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 2 sanitizer buckets stored on the floor.3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentration. observed 2 sanitiz |
| 2018-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple circular plastic containers stored clean and stacked while wet. |
| 2018-08-10 |
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 3 plastic tubs of cooked chicken cooling at room temperature while the fo |
| 2018-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sesame chicken stacked above the fill line of the container cold holding at 57f. cdi- product discarded. |
| 2018-06-06 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed facility selling escolar but listing it as white tuna on the menu. pic indicated he would be removing this product from the menu. vr required. |
| 2018-06-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sushi fish stored above sauces in the walk in cooler and raw chicken stored above ready-to-eat foods in a flip top cooler along the cook line. cdi- storage rearranged. |
| 2018-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed bento boxes, metal sauce ramekins, and metal food storage containers stored clean with visible food debris on them. cdi- items were set aside for re |
| 2018-06-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed egg rolls/spring rolls stored on the expo line at 92f. pic indicated these products were from the night before and would be discarded. cdi- products were discarded; ehs reco |
| 2018-06-06 |
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 facility using tphc withou |
| 2018-06-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the facility near the preparation sinks. facility is actively working with pest control provider to correct this. |
| 2018-06-06 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 1 sanitizer bucket along the prep. line at 0ppm chlorine. |
| 2018-06-06 |
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 rice scooping spoon being stored in standing water near the rice warmin |
| 2018-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple metal pans, ramekins, and bento boxes stored clean and stacked while wet. |
| 2018-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the fan coverings in the walk in cooler. |
| 2018-06-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 chemical spray bottles without labels on them. cdi- labels were added. |
| 2018-03-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several small flies in the facility. increase pest control methods. repeat. |
| 2018-03-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several employee items stored intermingled with facility product. create a designated space for all employee product, including the wa |
| 2018-03-02 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed two containers of weak chlorine sanitizer. cdi-the buckets were remade. |
| 2018-03-02 |
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 large container of egg roll mix (cabbage) being drained next to the floor drain where employees were using a spray hose at the |
| 2018-03-02 |
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 observed two containers of wontons cooling at room temperature, and a container o |
| 2018-03-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tempura shrimp stored on the counter at room temperature. cdi-the shrimp was placed into the reach in cooler. the product either needs to be kept at 135f or above or at 45f |
| 2018-03-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers with food buildup on the inside. cdi-all containers with food product were brought back to the 3-compartment sink for washing, ri |
| 2018-03-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish being stored above vegetables in the sushi reach in cooler. cdi-the raw fish was moved to the bottom shelf. repeat. |
| 2018-03-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a blocked hand washing sink. cdi-the trash can was removed. repeat. |
| 2017-11-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a large bottle stored in the hand washing sink. cdi-the bottle was removed. |
| 2017-11-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shrimp stored below raw chicken in the walk in cooler. cdi-the shrimp was moved to another location. |
| 2017-11-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on the prep counter. the drink had no lid. cdi-the drink was removed. |
| 2017-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the grater, and small buildup on the slicer. cdi-all items were properly washed, rinsed, and sanitized. repeat.huge improvement on clean |
| 2017-11-16 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the salad reach in cooler door. have repaired. |
| 2017-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-11-16 |
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 shelves and flip top lids in the reach in coolers on the prep line. have cleaned. repeat. |
| 2017-11-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several small flies in the facility. increase pest control methods. |
| 2017-09-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed metal scrub pads being stored in hand washing sinks. cdi-the pads were removed. |
| 2017-09-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans with food buildup on the clean equipment rack. cdi-the pans were brought back to the dish machine. |
| 2017-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several containers of food out of temperature in the middle flip top unit. cdi-all items were placed into the bottom part of the cooler. |
| 2017-09-27 |
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. -pf observed chicken cooling in the walk in cooler with tightly wrapped covers. cdi- |
| 2017-09-27 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing on the counter. cdi-the container was placed underneath cold running water. |
| 2017-09-27 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed 0ppm of bleach sanitizer in the sanitizer buckets. cdi-the buckets were remade. |
| 2017-09-27 |
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 a container of spices and several bottles of product with no labels indicating the product. have labeled. |
| 2017-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. ensure equipment is fully air dried prior to stacking. |
| 2017-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the flip top cooler lids, the small reach in cooler, around all cooking equipment, and to the utensil storage space on the prep |
| 2017-09-27 |
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 cleaning needed to the wall, and floors of the |
| 2017-09-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored with the facility food in the walk in cooler. cdi-the food was placed with the other employee food. |
| 2017-09-27 |
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 the handle to the scoop stored in the beef container. cdi-the scoop |
| 2017-06-28 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee begin to rinse hands off in the 3-compartment sink. cdi-stopped the employee and instructed to wash hands at the hand wash sink. |
| 2017-06-28 |
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 noodles cooling in a thick container. cdi-the noodles were portioned in |
| 2017-06-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed watermelon, and chicken stored on the floor in the walk in cooler and freezer. cdi-the product was placed onto shelving. |
| 2017-06-28 |
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 wearing a watch. cdi-the watch was removed. |
| 2017-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2017-06-28 |
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 racks in the walk in cooler, the shelf underneath the soup, the floor of the walk in freezer and on the hood vents systems. have c |
| 2017-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed 6 burned out lights in the hood vent system. have replaced. |
| 2017-03-06 |
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 racks in the reach in coolers at the prep line, the hood vents, the ceiling of the front line microwave, and on the floors in the w |
| 2017-03-06 |
45 |
4-501.11 maintain equipment in good repair. observed one burned out light bulb in the mens restroom. have replaced.*no points taken. this item is on the non-compliant list of the transitional permit. the transitional permit expires 5/17/2017.** |
| 2017-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure equipment is fully air dried prior to stacking.4-903.11 store cleaned equipment, utensils, linens and packages in a c |
| 2017-03-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two portions of chicken stored on the floor in the walk in freezer. cdi-the chicken was placed onto the shelving units. |
| 2017-03-06 |
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 written for the su |
| 2017-03-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food buildup on the metal containers stored on the clean storage rack. cdi-the pans were brought back to the dish machine for re washing. more thor |
| 2017-03-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed two containers stored in the hand wash sink. cdi-the containers were removed and the employees were instructed not stored containers in the hand wash sink. |
| 2016-12-09 |
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 noodles with the incorrect date on them. cdi-the new date was placed onto the container. observed the chicken in the walk in coo |
| 2016-12-09 |
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 the back splash behind the cook station near th |
| 2016-12-09 |
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 handles to the hand washing sinks, and the floors of the reach in freezer. have cleaned. |
| 2016-12-09 |
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 the handles to the scoops stored in the brown and white rice and the |
| 2016-12-09 |
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 broccoli sitting on the counter at 73f, and noodles cooling in th |
| 2016-12-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork, beef, and shrimp stored on the top shelf above ready to eat foods. cdi-the cooler was rearranged to allow the raw product stored on the bottom of the cooler. |