| Violation Date |
Code |
Description |
| 2018-12-14 |
54 |
6-303.11 intensity-lighting - cno light in employee restroom. |
| 2018-12-14 |
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 bowls being used for dry food scoops stored in dry food. |
| 2018-12-14 |
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/pfobserved chicken wings on speed rack |
| 2018-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw pooled eggs on cart > 45f. cdi by placing eggs on ice bath. (1 hour per pic). |
| 2018-12-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fried rice in warmer < 135f. cdi by reheat to 165f. pic will monitor temperatures in warmer. rice must maintain temperature of 135f or greater. |
| 2018-12-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno hand towels provided at handsink behind front counter.cdi added hand towels. |
| 2018-12-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverages stored on work surfaces.cdi moved to below work surface. |
| 2018-08-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed several boxes of unwashed produce stored above cooked food and washed and cut vegetables in the walk in cooler. cdi - items were rearranged correctly. |
| 2018-08-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of degreaser and a bottle of floor cleaner without a label. cdi - bottles were labeled. |
| 2018-08-27 |
33 |
3-501.13 use approved thawing methods. - observed shrimp thawing in the prep sink without running water. cdi - shrimp was moved to the walk in cooler to thaw. |
| 2018-08-27 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - label containers of sugar, salt and msg on the chef cart. |
| 2018-08-27 |
4 |
repeat violation 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink stored on the prep table next to the rice warmer and soups. cdi - drink was removed. |
| 2018-08-27 |
41 |
repeat violation 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 the handle of the ice scoop stored down in the ice ma |
| 2018-08-27 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee hats and jackets stored on the dry storage shelves by the walk in freezer. |
| 2018-08-27 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. - observed 4 wet wiping cloths stored on prep tables. cdi - cloths were placed in a sanitizer bucket |
| 2018-04-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed one employee beverage stored on food prep table.cdi by discard. |
| 2018-04-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved pooled eggs, chicken wings, roast pork, sitting off of temperature control. cdi- pooled eggs discarded by pic. roast pork moved to walk-in to complete cooling process. chicken wi |
| 2018-04-03 |
37 |
3-305.11 food storage-preventing contamination from the premises - observed cooked pork roast in container next to employees chopping raw chicken. keep better seperation between ready to eat foods and raw foods being prepared. |
| 2018-04-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fried rice in warmer < 135f. cdi- voluntary discard by pic. |
| 2018-04-03 |
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 rice spoon stored in room temperature water. |
| 2018-04-03 |
45 |
4-501.11 maintain equipment in good repair.observed rice warmer containing fried rice not properly operating. |
| 2018-04-03 |
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 chopping raw chicken with bracelet on arm. |
| 2018-01-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored over vegetables in walk-in cooler.cdi by rearranging storage order of food items. |
| 2018-01-05 |
51 |
6-302.11 supply toilet tissue at each toilet.observed employee restroom without toilet tissue. |
| 2018-01-05 |
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 knife stored between equipment. observed utensil stored in water < 135f. |
| 2018-01-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food prep surfaces. |
| 2018-01-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved pooled eggs stored on cart on cook line > 45f. cdi - pooled eggs moved to bottom of prep cooler. |
| 2018-01-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fried chicken stored in containers beside deep fryers < 135f. cdi by placing chicken on tphc procedure and marked for discard time of 4 hours. gave pic copy of tphc form. form m |
| 2018-01-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.establishment has 180 days to provide proof of certification. |