| Violation Date |
Code |
Description |
| 2018-11-21 |
46 |
4-204.113 warewashing machine, data plate operation specifications - c - observed hot water dish machine rinse gauge not reaching required temperature and reaching 150 degrees f. equipment reached required hot water temperature of 160 degrees f to sanitiz |
| 2018-11-21 |
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 some clean tongs stored in container with soiled tong at prep area. |
| 2018-11-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed tofu, cooked chicken in walk in cooler, roasted peppers held on salad bar. observed mozzarella |
| 2018-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed spinach held at salad bar between 50 and 53 degrees f. cdi, spinach relocated to rapidly cool. |
| 2018-11-21 |
16 |
general comment: 3-401.11 raw animal foods-cooking - p,pf - observed raw chicken cooked to 159 degrees f after timer and when employees stated chicken was cooked. cdi , operator continued cooking chicken to 174 degrees f and above. |
| 2018-11-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed slicer, metal pan, and tongs stored as clean but soiled with food debris. cdi, items relocated for cleaning. improvement made since previous inspection. |
| 2018-07-31 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed hight temperature dish machine not working properly and not reaching required temperature to sanitize equipment. temper |
| 2018-07-31 |
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 foods that were required to be date marked in walk in cooler on cart with prep date of today but actually prepared the night befo |
| 2018-07-31 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed glass cleaner stored over clean utensils. cdi, chemical relocated for proper storage. |
| 2018-07-31 |
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 salmon cooling from handling earlier in day in display unit and at 52 de |
| 2018-07-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a watch. |
| 2018-07-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 7 lights under hood ventilation system not working. observed high temperature dish machine not working properly. |
| 2018-07-31 |
49 |
5-205.15 (b) system maintained in good repair - c - observed leak at pipe below 3 compartment sink. repair. |
| 2018-05-08 |
6 |
2-301.12 cleaning procedure - p - observed 1 employee not vigorously rub hands for 10 to 15 seconds when washing their hands. cdi by instruction. |
| 2018-05-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed employee dump ice water in handwashing sink. cdi by instruction. |
| 2018-05-08 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p- observed mechanical dish machine not reaching required temperature to sanitize equipment. observed dishtemp dishwasher tester rea |
| 2018-05-08 |
22 |
general comment: 3-501.19 time as a public health control - p,pf - observed raw animal food being cooked and held using tphc as well as foods that have been previously cooked and cooled. operator provided tphc procedures but current procedures do not iden |
| 2018-05-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed rinse temperature gauge not at required temperature and dish machine not calibrated to reach required temperature to sanitize equipment. |
| 2018-05-08 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed clean pans being wet stacked at dish area.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed clean pitchers stored bel |
| 2018-05-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed clean pitchers stored next to chemical storage below hand washing sink. cdi, operator removed pitchers. |
| 2018-02-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed several meat chubs (honey ham, oven roasted turkey, chicken) with date stickers indicating that |
| 2018-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed boiled eggs and chicken holding between 46f and 48f on cold bar. cdi: both products were immediately removed and sent to blast chiller to rapidly cool below 45f. pic placed work |
| 2018-02-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed veggie dicer stored as clean with visible residue between blades. pic stated that the item was no longer used. cdi: pic had item set aside to be place |
| 2018-02-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observd no paper towels at hand sink in scullery. cdi: pic provided paper towels. |
| 2017-12-12 |
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 cooked gravy in blast chiller prepared at 9 am at 72f after 2 hours. cdi: gravy voluntarily discarded. |
| 2017-12-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed partially cooked (soft) eggs at kei jei kitchen area stored on shelf above packaged and ready to eat products. cdi: soft eggs relocated to bottom shelf in reach in unit. |
| 2017-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two rotisserie chickens on hot bar area holding below 135f. pic discovered that units had not been set to the right temperature when turned on for the morning. cdi: pic had all |
| 2017-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer used the night before with food debris on the back of blade and immersion mixer with food residue on the underside of the blade cover. repeat. |
| 2017-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans beneath prep table across from salad prep area wet nested. cdi: pans spread out and pyramid stacked to facilitate air drying. repeat. |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed bottom of gasket on blast chiller damaged and beginning to fall out of place. |
| 2017-12-12 |
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 gravy cooling in blast chiller in a deep pan at a rate of 0f/hour. cdi: pr |
| 2017-07-31 |
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 employee in main kitchen area washing her hands for less than 15 seconds. cdi: employee i |
| 2017-07-31 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed employee in prep area wearing single use plastic gloves over a cut resistant glove on one hand and only changing the outer gloves when changing |
| 2017-07-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple pans in warewashing room stored as clean with sticker residue left on them after warewashing. observed clean sheet pans being stored on a soi |
| 2017-07-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ranch dressing sitting on counter top at 71f. observed salted butter and cream cheese cold holding above 45f at breakfast bar. pic stated first that items are cold held, then th |
| 2017-07-31 |
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 that facility has no writte |
| 2017-07-31 |
33 |
3-501.13 use approved thawing methods. observed peas thawing in standing water in a sink with soiled utensils. cdi: utensils removed and peas placed under running water. |
| 2017-07-31 |
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 several unlabelled working containers of spices and oils in main kitchen prep area and in asian bistro. |
| 2017-07-31 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed meat prep sink adjacent to produce prep sink with no splash guard. pic stated that produce is only prepped in the left side of sink, leaving an empty vat between pro |
| 2017-07-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatoes and breakfast burrito hot holding below 135f on breakfast bar. items were held on tphc with no written procedure in place. cdi: both products were voluntarily discarde |
| 2017-07-31 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados with stickers left on them after the washing process at asian bistro. |
| 2017-07-31 |
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 in use utensils stored in water below 135f at asian bistro. |
| 2017-07-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked untensils on drying rack in warewashing area. |
| 2017-07-31 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed stacks of single service cups at asian bistro and coffee shop displayed with lip contact surfaces exposed to air. |
| 2017-07-31 |
45 |
4-502.11(a) maintain utensils in good repair. observed pizza boards for pizza station in poor repair and splintering. |
| 2017-07-31 |
54 |
6-303.11 intensity-lighting - c observed light out in main walk in cooler making it difficult to see inside. |
| 2017-07-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee in main kitchen area wearing a ring during food prep. |
| 2017-06-30 |
8 |
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 staff re-assigned to food preparation from utensl washing begin |
| 2017-06-30 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved staff changing tasks without changing gloves. cdi through instruction |
| 2017-06-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed container of sanitizer at 50 ppm qac. cdi- discarded |
| 2017-06-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple tcs foods hot held below 135 f. see temp table. cdi- reheated above 165 f. |
| 2017-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multple tcs foods cold held above 45 f. see temp table also observed breads with sliced tomatoes on top packaged and held off of temperature control.cdi discarded pa cdi- remove |
| 2017-06-30 |
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 multipl date mark applicable tcs foods improperly date marked with preparation date of tomorrow, preparation date inaccurate by up |
| 2017-06-30 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pfobserved blast chiller not operational and facility experiencing multiple cooling problems. vr 3-501.15 quickly cool foods. use methods |
| 2017-06-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asian bistro section undercooking eggs , cooling and cold holding for reheat with insufficient consmer ad |
| 2017-06-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths on counter . 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed bucket of sanitzer on floor. |
| 2017-06-30 |
45 |
4-501.11 maintain equipment in good repair. observed blast chiller inoperational, one pizza prep unit top not cold holding at 45 f or colder, and gage on high temp dishmachine not reading correctly. |
| 2017-06-30 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed staff changing gloves without handwashing. cdi through instruction |
| 2017-06-30 |
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 4 pizzas off temperature co |
| 2017-06-30 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to ensure proper, cooling, cold holding, hot holding and reheat temperatures are being achieved. cdi through instruction |