| Violation Date |
Code |
Description |
| 2018-10-08 |
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 dusty ac vent above paper goods. |
| 2018-10-08 |
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, walk in cooler fan guards, and low prep cooler door gaskets. |
| 2018-10-08 |
45 |
4-501.11 maintain equipment in good repair. replace badly rusted shelves in walk in cooler. |
| 2018-10-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. clean. recommended hiring a professional company to service the ice machine. |
| 2018-10-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf rubber gloves and tongs hanging over splash shields of hand sink. cdi - all relocated to for cleaning before further use. |
| 2018-10-08 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. chef is not a certified food protection manager. cdi - certified pic arrived 30 minutes later. |
| 2018-06-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not certified. ensure designated pic with managerial control of food prep area on site at all hours of food preparation. |
| 2018-06-11 |
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 1 food employee turn faucet off with their bare hands after handwashing. cdi by instruc |
| 2018-06-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat foods and raw chicken stored over eggs and sauce in walk in unit. observed raw eggs stored over sauce in small prep refri |
| 2018-06-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed employee washing equipment manually and wash vat detergent water at 78 degrees f. cdi, operator refilled sink above 110 |
| 2018-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cooked chicken overstacked in prep refrigerator between 47 and 52 degrees f. cdi, chicken transferred to rapidly cool. operator stated chicken was placed in unit at approximat |
| 2018-06-11 |
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 bowl used as scoop in chicken container. use proper utensils as required |
| 2018-06-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean containers wet stacked. repeat.4-803.11 storage of soiled linens - c - observed soiled linen stored over dry food ingredient container and on counter surface. |
| 2018-06-11 |
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 equipment used in direct contact with food made to steam food a |
| 2018-06-11 |
51 |
5-203.12 toilets and urinals - c - observed men's restroom toilet not flushing. maintain in good repair. |
| 2018-06-11 |
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 2 food ingredients in containers on dry storage shelf not labeled as required. |
| 2018-01-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed abundance of gnats back at mop sink. make sure to dry mops properly (and clean) and have pest control address. |
| 2018-01-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed gloves being stored over hand sink where accessibility is not possible. cdi gloves were relocated. repeat |
| 2018-01-09 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed mushrooms and vegetables being stored over ready to eat food such as open canned products, tofu etc. cdi pic will rearrange storage order by end of inspection. |
| 2018-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so equipment/utensils can air dry. |
| 2018-01-09 |
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 chicken cooling in reach in unit barely below 70 degrees. cdi pic popped i |
| 2018-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on shelving in walk in cooler, reach in units etc. make sure to increase cleaning frequency. repeat |
| 2018-01-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed food establishment using tape around wall in womens bathroom. must use material that is smooth, easily cleanable and nonabs |
| 2018-01-09 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed rice cooker that was stated in transitional permit to be removed from facility was observed in food establishment today. e |
| 2017-10-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pan of raw eggs cold holding on counter above 45 degrees. cdi eggs were placed in reach in unit. repeat full points not escalated due to one item; however if seen in next inspec |
| 2017-10-03 |
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 food employee performing ware washing at 3 compartment sink go |
| 2017-10-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink up front by counter with scrub brushes being stored in it. cdi brushes were removed. make sure to maintain access to hand sinks. |
| 2017-10-03 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee wearing gloves while preparing at wok then go to walk in cooler to grab broccoli while wearing same gloves then proceed to continue with |
| 2017-10-03 |
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 food ingredients removed from original packaging not labeled such as oil bottles and spices not identifable from eye. make |
| 2017-10-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor. make sure to keep food off the floor. repeat. |
| 2017-10-03 |
45 |
4-101.19 nonfood contact surfaces shall be constructed of corrosion-resistant, nonabsorbent, and smooth material. observed food establishment using cardboard to line flip top units. make sure to use approved nonfood contact surfaces. repeat. points not es |
| 2017-10-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris in flip top units. make sure to increase cleaning frequency. repeat |
| 2017-10-03 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hot water at 3 compartment sink leaking water. make sure to keep in good repair. |
| 2017-10-03 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed restrooms in need of cleaning and good repair. make sure to address and keep clean at all times. |
| 2017-10-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed aborbent tile on prep area. make sure to have smooth, easily cleanable and nonabsorbent materials for floors, wall and ceil |
| 2017-10-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food being stored in reach in unit with sauces for to go. make sure to have a storage area designated for employee items in a ma |
| 2017-07-06 |
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 pans of pasta in walk in cooler without a date marking. observed pan of chicken and egg rolls in flip top unit without a date o |
| 2017-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed container of tofu in reach in unit cold holding above 45 degrees. cdi tofu discarded. |
| 2017-07-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of chicken sitting on counter hot holding below 135 degrees. cdi chicken was discarded. |
| 2017-07-06 |
33 |
3-501.13 use approved thawing methods. thawing shall occur refridgeration, completely under running water submerged with water temperatrues below 70 degrees, as part of cooking process or thawed in microwave and then coooked immediately. observed large co |
| 2017-07-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over ready to eat foods such as cooked chicken. cdi pic rearranged storage order. repeat3-304.15(a) discard gloves after a task is complete or any ti |
| 2017-07-06 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. the person in charge shall ensre that people unnecessary to food establishment are not allowed in food preparation, food storage or ware washing area. observed young f |
| 2017-07-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black debris in ice machine. make sure to increase cleaning frequency. |
| 2017-07-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food in the floor in the walk in cooler. make sure to keep food off the floor. repeat. |
| 2017-07-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and food build-up on shelving of drying area and walk in cooler. increase cleaning frequency. repeat. |
| 2017-07-06 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed unapproved rice cooker and water boiler still in food establishment. per transitional have untill 7/10 to remove all unapp |
| 2017-07-06 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c all parts of ware washing equipment shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. observed cleaned baseboard with food debris on it. increase cleaning frequency. |
| 2017-07-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans. make sure to spread out so equipment/utensils can dry and sanitizer work effectively. |
| 2017-07-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster doors open; make sure to keep closed.*shared facility*. |
| 2017-07-06 |
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 missing tile and cracked tile throughout the establishment. make sure to keep |
| 2017-07-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone sitting on top of single service plates and containers. cdi employee cell phone moved. observed employee food coming |
| 2017-04-17 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed food such as raw chicken, beef, veggies etc being stored in aluminum cans that packaged food such as baby corn and veggies come in. make sure t |
| 2017-04-17 |
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 3 containers of noodles in walk in cooler not labeled with a sticker. cdi noodles cooked yesterday; allowed to be back dated. obser |
| 2017-04-17 |
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 squeeze bottles of aqueous solutions not labeled. make sure to label all working containers of food/food ingredients that |
| 2017-04-17 |
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 food establishment using small metal bowls without a handle to dispense |
| 2017-04-17 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed unapproved rice cooker still in food establishment. per transitional have until 7/10/2017 to remove all unapproved sources |
| 2017-04-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the ground in walk in cooler. make sure to store food at least 6 inches off the floor. |
| 2017-04-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to trash area.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and mainten |
| 2017-04-17 |
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 floor in mens restroom starting to buck. make sure to keep in good repair.6-50 |
| 2017-04-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food comingled with food in the freezer for establishment. keep employee food to a minimum, in a separate area to avoid contamin |
| 2017-04-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on racks in walk in cooler. make sure to increase cleaning frequency. |
| 2017-01-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottles of cleaners not labeled. cdi bottles were voluntarily thrown away due to pic unable to identify what the chemicals were or what they were used for. |
| 2017-01-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as mushrooms, carrots and zucchini being stored over ready to eat foods and washed produce. cdi all unwashed produce was moved below ready to eat foods. |
| 2017-01-18 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -pobserved |
| 2017-01-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener with visible food debris. cdi can opener returned to ware washing. |
| 2017-01-18 |
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 rice and battered chicken that had been cooked at 10:00 am this morning; stil above 70 degrees at 1:30 p.m. cdi items were d |
| 2017-01-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sweet and sour sauce being held below 135 degrees. cdi item was discarded. |
| 2017-01-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs being held above 45 degrees. cdi item was discarded. |
| 2017-01-18 |
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 battered chicken, rice noodles, rice, eggrolls and battered shrimp prepared on yesterday without a date-marking. cdi all items were |
| 2017-01-18 |
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 and chicken sitting on counter cooling. cdi items were discarded as a |
| 2017-01-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to dumpster. **shared facility will follow-up with other facilities regarding keeping doors closed. |
| 2017-01-18 |
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 aqeuous squeeze bottles and spice jars not labled. make sure to label all working containers of food. |
| 2017-01-18 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed several dented cans mixed in with other cans. cdi dented cans were removed and discarded. explain to pi |
| 2017-01-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee preparing to go orders not wearing a hair restraint. make sure that all food employees have a hair r |
| 2017-01-18 |
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 food establishment using to-go containers and single service ramekins be |
| 2017-01-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacking of dishes. make sure to allow adequate drying. |
| 2017-01-18 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c make sure to have a designated area for employee personal belongings to prevent contamination of food, equipment and utensils. observed employee food and drinks being stor |
| 2017-01-18 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p2-103.11 (m) person in charge-d |
| 2017-01-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf did not observe a thin probe thermometer for accurate measuring of thin foods. verification required. |
| 2017-01-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. transitional permit; have till july 10, 2017 to have pic become certified food protection manager. |