| Violation Date |
Code |
Description |
| 2018-11-08 |
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 beef and pork cooling in a unit rated for holding on cook line. cdi: beef |
| 2018-11-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed dumplings in flip top unit on cook line stacked above fill line and holding at 53f. cdi: top portion removed and cooled, leaving the remaining dumplings below the fill line. |
| 2018-08-15 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed qac strips expired in may 2015. cdi: ehs provided enough strips to last a few days until order could be made. |
| 2018-08-15 |
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 three dented cans of pears in storage with good cans for use in restaurant in the walk in unit. cdi: de |
| 2018-08-15 |
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 squeeze bottles and spice shakers throughout cook line. |
| 2018-05-15 |
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 two scoop handles stored down inside dry product and one cup with no han |
| 2018-05-15 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site for taking temperatures of thin foods. verification required within 10 days to determine |
| 2018-05-15 |
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 cole slaw prepared at room temperature placed in flip top rated for holdin |
| 2018-05-15 |
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 several items (kimchi, corn, greens, salad, etc) in flip top units with no date labels. pic had larger batches dated in walk in uni |
| 2018-05-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed honey butter holding at 115 on shelf above grill. cdi: honey butter reheated and held on grill. |
| 2017-11-01 |
8 |
6-301.14 post a handwash sign at each handsink. left handwash signs for bar and kitchen. |
| 2017-11-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top of one prep unit holding potstickers, scallion pancakes and japche at 60f. these items were pulled from walkin cooler this morning and placed in unit within the past hour. m |
| 2017-11-01 |
33 |
3-501.13 use approved thawing methods. observed honey butter thawing on shelf above griddle. removed to reheat to hot hold. |
| 2017-11-01 |
35 |
3-302.12 food storage containers identified with common name of food - c observed flour and sugar unlabeled. labeled during inspection. |
| 2017-11-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 3 employees without hair restraints in kitchen.2-303.11 remove jewelry on hands and arms while preparing food. a p |
| 2017-11-01 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 2 sani buckets on floor. |
| 2017-11-01 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf provide sanitizer strips for quat sanitizer. return visit required. |
| 2017-11-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers and pans stacked wet. separate to air dry. |
| 2017-11-01 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed anova immersion circulator being used. this piece of equipment is not rated for commercial use. replace with a commercial |
| 2017-11-01 |
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 turn handles of sink off with bare hands when finished washing. use another meth |
| 2017-11-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee beverages at bar next to water pitchers, on shelf where mixers were stored and in kitchen next to rice cookers. moved all during |
| 2017-11-01 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out. observed containers without handles being used in dry goods. move to handled scoop so hands will not contact food product. |
| 2017-11-01 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p employees reviewed policy during training but wasn't able to answer questions about policy in depth. review with employees frequently. i left a poster that m |