| Violation Date |
Code |
Description |
| 2018-09-19 |
54 |
6-305.11 designation-dressing areas and lockers - c observed phone jackets stored on working counters. |
| 2018-09-19 |
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 floors in need cleaning. |
| 2018-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment in need of cleaning, such as coolers and counter. repeat |
| 2018-09-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service items such as cups stored with personal belongings. |
| 2018-09-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer with concentration less than 50ppm chlorine. sanitizer replaced. |
| 2018-09-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles in use without label. |
| 2018-09-19 |
33 |
3-501.13 use approved thawing methods. observed raw chicken, raw beef, and raw shrimp thawing on counters, not under refrigeration. cdi, items moved into coolers. |
| 2018-09-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed most unwashed produce stored above ready to eat foods in walk in cooler. cdi, items reversed. |
| 2018-09-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -p observed food employees re-contaminate hands by closing faucet without barrier prevent recontami |
| 2018-04-04 |
54 |
general comment:6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. lots of boxes of storage, clothes, play kitchen set stored in dining room. remove all items unneccessary to the kitchen operation |
| 2018-04-04 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build-up observed on outside of chicken flour container. build-up and grease observed on hood filters at wok station. |
| 2018-04-04 |
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 cardboard boxes being re-used to store produce inside walk-in c |
| 2018-04-04 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf. ensure persons unneccessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing area. observed owner's child present in kitchen. cdi: pic informed; duties |
| 2018-01-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. 1.5 pts - observed raw chicken stored above flour bin. observed iceberg lettuce head stored in direct contact with raw chicken inside prep cooler. observed raw spare ribs stored on top of |
| 2018-01-04 |
21 |
general comment: 0 pts -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 2 containers of egg rolls and a container of sesame chicken not dated inside walk-in cooler. observed a co |
| 2018-01-04 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. 1 pt - observed bleach sanitizer in spray bottle and bucket out front too strong at 200ppm. cdi: corrected to proper strength. |
| 2018-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. 1.5 pts. - observed tcs food items inside prep cooler > 45f (see temp chart). all food items transferred to working 3-door cooler. maintenance will be notified for repair. verification |
| 2018-01-04 |
38 |
general comment: 0 pts.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee cooking and another employee cutting mushrooms without hair restraint. |
| 2018-01-04 |
47 |
repeat: 0.5 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on hood system, handles of prep units, and outside and handles of dry good rolling bins. improvement on cleaning has |
| 2018-01-04 |
37 |
repeat: 1 pt -3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of chicken and a container of shrimp stored on the floor inside walk-in cooler and freezer. cdi: products bei |
| 2017-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0.5 pts. observed build-up on under handles of prep units and outsides of dry good bins. |
| 2017-10-11 |
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. 0.5 pts. observed plastic bowls being used as utensils and stored inside flour, l |
| 2017-10-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. 1 pt. observed a cooker full of fried rice and 2 containers of soy sauce stored on the floor inside the kitchen. |
| 2017-10-11 |
6 |
2-301.14 wash hands after activities that contaminate them. -p. 2 pts. observed employee mopping floor then handling food wihtout washing hands first. observed another employee report to work, enter the kitchen, start handling food without first washing |
| 2017-10-11 |
4 |
repeat: 1 pt.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. designate an area for employees to eat as to prevent contamination of customer food and utensils. observed employee plates of food stored on prep table in |
| 2017-05-17 |
4 |
general comment: - 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee food and drink co-mingled in 3- door cooler with restaurant food items. cdi: employee food/drink relocated to designated area |
| 2017-05-17 |
13 |
repeat: - 3 pts.3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved cooked chicken wings and sesame chicken stored below raw chicken and beef in 3-door reach-in cooler. cdi: cooked food moved above raw in proper storage order. |
| 2017-05-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 1.5 pts. observed food bus tubs stored on shelf above prep sink with food debris remaining. cdi: removed and stored at 3-comp sink to be cleaned. |
| 2017-05-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0.5 pts. observed bleach sanitizer in bucket at front reading 0ppm. cdi: corrected to required concentration of 50-100ppm. |
| 2017-05-17 |
47 |
general comment: - 0 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed vents above wok station with grease accumulation. |
| 2017-05-17 |
45 |
general comment: - 0 pt.s4-501.11 maintain equipment in good repair.repair faucet at 3-comp sink. observed faucet not turning on properly. spray nozzle on sink however was working properly. |
| 2017-03-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw pork stored above rice noodles in 3-door cooler. cdi: storage order rearranged |
| 2017-03-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.repair damaged wall next to wok line.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light |
| 2017-03-09 |
47 |
general comment:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning needed on shelving above prep sinks and 3-compartment sink.observed cleaning needed at back shelf where canned goods are sto |
| 2017-03-09 |
41 |
general comment:observed spoons stored in room temperature water.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. |
| 2017-03-09 |
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. -pfobserved cooked ground pork and chunk pork cooling in walk-in cooler stacked on top |
| 2017-03-09 |
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 cooked ground pork in walk-in cooler at 65f that had been cooling since yesterday. cdi: pork voluntarily discarded. |
| 2017-03-09 |
8 |
general comment:6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels in women's restroom. cdi: by restocking. |