| Violation Date |
Code |
Description |
| 2018-06-29 |
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 water damaged ceiling tiles near front door. -0- |
| 2018-06-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employe drink stored over cleaned dishes on drying shelf near dish machine. -0- |
| 2018-06-29 |
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 employees handling soiled walk in cooler handles and soil |
| 2018-06-29 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee handling 1000 year eggs with bare hands while peeling. food employee stated these are not wa |
| 2018-06-29 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed spices on rolling rack while repair work taking place at cook line without coverings. cdi - pic wrapped these. -0- |
| 2018-06-29 |
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 buffet lines at 2:45 withou |
| 2018-06-29 |
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 food employees wrapping all foods put in walk in to cool. cdi - pic instru |
| 2018-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dumped ice and scrubber in handsink closest to dish room. cdi - pic cleaned sink. -0- |
| 2018-06-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed handles of forks and spoons facing down in storage in wrapping station. -0- |
| 2018-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on prep cooler in sushi station. repeat4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household rice co |
| 2018-06-29 |
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 walk in handle and on shelving near dish machine. -0- |
| 2018-06-29 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed shelving and other equipment stored near outside walk in that is for sale. -0- |
| 2018-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked bowls on drying shelf near dish pit. -1- repeat |
| 2018-02-28 |
26 |
7-207.12 refrigerated medicines - p - observed employee medication stored in reach in refrigerator stored over food. cdi, foods relocated for proper storage. observed chicken stock and chicken cooling on shelf in kitchen. |
| 2018-02-28 |
2 |
2-103.11 (m) person in charge-duties - pf - persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. observed child enter kitchen and prep area. cdi by instruction. |
| 2018-02-28 |
6 |
2-301.14 when to wash - p - observed food employee touch soiled garbage can with bare hands then handle clean equipment without washing their hands in between. repeat.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, s |
| 2018-02-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken over pork and beef and over ready to eat food in walk in unit. observed raw seafood with commercial packaging open and stored over ready to eat food. o |
| 2018-02-28 |
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 boiled meat not date marked in walk in unit and container of milk that pic could not determine when opened. cdi, operator volunta |
| 2018-02-28 |
33 |
3-501.13 use approved thawing methods. observed shrimp and other food thawing on shelf and kitchen prep table. thaw under running water below 70 degrees f, in cooking process or under refrigeration. |
| 2018-02-28 |
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 |
| 2018-02-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several bins of food stored on ground in walk in freezer. repeat. |
| 2018-02-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing jewelry on wrist. |
| 2018-02-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans being wet stacked at warewashing area and on kitchen prep line. |
| 2018-02-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 split gaskets on doors of refrigerators at sushi area.4-205.10 food equipment, certification and classification - c - observed rice warmer that was household use at sushi area. ensure p |
| 2018-02-28 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed grease accumulating between frying equipment. observed small leak in roof near warewashing area. repair. |
| 2017-10-16 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks may only be used for handwashing. observed employee use hw sink for sanitizer bucket. cdi by instruction. |
| 2017-10-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed egg roll stored on raw chicken box. observed raw beef and raw chicken stored over noodle in walk in unit. observed raw chicken stored over pork in walk in freezer |
| 2017-10-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed slicer and can opener stored as clean but soiled with food debris.cdi, items relocated for cleaning. |
| 2017-10-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken and steak hot held below 135 degrees f at grill. cdi, operator voluntarily discarded foods. |
| 2017-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding - p - observed bean sprout overstocked in prep refrigerator at 49 degrees f. observed cut melon, cut cabbage, cooked peas at buffet on plates on ice and items above 45 degrees f. cdi, foods voluntarily dis |
| 2017-10-16 |
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 container of cooked pork belly not date marked in walk in unit. cdi, pork voluntarily discarde |
| 2017-10-16 |
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 items on buffet and sushi |
| 2017-10-16 |
35 |
3-203.11 molluscan shellfish, original container - c - molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. observed container of oysters removed from original |
| 2017-10-16 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed pic touch cooked chicken in walk in unit with their bare hands. cdi by instruction. |
| 2017-10-16 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - observed several bus tubs of food stored on ground in walk in freezer. store at least 6 inches from the ground. |
| 2017-10-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several soiled / wet wipingcloths stored on counter surfaces and tables in kitchen. |
| 2017-10-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers being wet stacked at dishwashing area. |
| 2017-10-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed low reach in prep table not holding required temperature at front bar area. ambient air temperature at 48 degrees f as measured by thermocouple.4-501.12 cutting surfaces - c - observed cu |
| 2017-10-16 |
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 noodle cooling in tightly covered container in low prep refrigera |
| 2017-10-16 |
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 dishwasher handle soiled equipment then handle clean equipme |