| Violation Date |
Code |
Description |
| 2018-12-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee not wearing hat or hair net during food prep. cdi- employee put on hair net. |
| 2018-12-13 |
37 |
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 food stored on the floor in walk in freezer and box of fortune cookies stored on floor in server station. cdi- food stor |
| 2018-12-13 |
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 observedchicken drumsticks in prep cooler cooked 2 days ago that were not date marked (repeat). observed different types of curry in prep co |
| 2018-12-13 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handling personal phone while cooking, put phone in pocket and continued cooking food, did not wash hands after handling personal phone. cdi- employee corrected, washed hand |
| 2018-08-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored above cooked chicken drumsticks in main prep cooler. cdi- eggs arranged by final cook temperature below cooked chicken. |
| 2018-08-24 |
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 chicken drumsticks in prep cooler cooked 2 days ago that were not date marked. cdi- chicken date marked. points not doubled at this |
| 2018-08-24 |
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 tighly covered tubs 4-6 inches deep in use to cool cut cabbage and bok cho |
| 2018-08-24 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed a few tubs of cabbage and bok choi cut and/or prepped approx. 6 hrs earlier that were 48-52 degrees in walk in cooler. |
| 2018-08-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service item on floor in hall to back door. observed exposed to go containers not protected or stored face down i |
| 2018-08-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed presence of fruit flies in dish area and back prep area. cdi- pic said their pest control company treated 2 days ago and they are still treating the problem. continue pest con |
| 2018-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bean sprouts, raw shell eggs, garlic and oil mixture, and cabbage salad being stored without temperature control or in in-effectvie ice baths. items had been placed out of tempe |
| 2018-08-02 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. it is the pic responsibility to ensure workers are properly washing hands, using proper methods to cool foods and enforcing food requirements. handwashing and cooling |
| 2018-08-02 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee change trash can liner with bare hands then put on gloves to begin food handling. cdi- worker corrected, washed hands properly at handsink and put on new gloves. |
| 2018-08-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf 6-301.11 provide soap for handwashing at each handsink. -pf observed no soap or paper towels at cook line handsink. cdi- soap and towels provided. |
| 2018-08-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed bag of raw chicken stored on same flat pan with bag of indian cheese in walk in cooler. cdi- pan removed and cleaned, chicken moved to bottom shelf.3-302.11(a)(4) protect food in s |
| 2018-08-02 |
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 a tub of cooked cabbage at 71 degrees that worker said was left out at room temperature since 1:00 am to cool, approx. 10 hr |
| 2018-08-02 |
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 a few foods said to have been prepped yesterday that are to be kept more than 24 hrs that were not date marked, cabbage, salad, noo |
| 2018-08-02 |
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 food items listed on tphc p |
| 2018-08-02 |
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 no cooling methods in use for cabbage improperly cooled for 10 hrs at room |
| 2018-08-02 |
33 |
3-501.13 use approved thawing methods. observed several pans of raw chicken thawing approx. 1 hr at room temp with no thawing methods in use. cdi- worker placed chicken in walk in cooler to continue thawing, chicken was still frozen at 30 degrees. |
| 2018-08-02 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed stem thermometer to be in-accurate, appears to need replacing or change battery. will follow up that proper working thermometer is available. |
| 2018-08-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no food handling employees wearing hats or hair restraints at start of inspection. cdi- employees put on hair nets |
| 2018-08-02 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cutting board to be used on prep table that was stored on the floor. cdi- cutting board taken to dish area for re-cleani |
| 2018-08-02 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed a few cracked and damaged pans stored in dish area and a broken fryer basket in u |
| 2018-08-02 |
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 walls outside of walk in cooler and walls inside |
| 2018-02-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved rice, noodles, chopped cabbage, lettuce, diced tomatoes, cooked chicken, and oil and garlic mixture stored off of temperature c |
| 2018-02-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without hair restraint. |
| 2018-02-19 |
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 ice scoop handles stored in ice. observed rice paddle stored in water < |
| 2018-02-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked containers on the drying rack. |
| 2018-02-19 |
49 |
5-205.15 maintain a plumbing system in good repair. obserevd standing water at floor drain next to 3 comp sink. |
| 2018-02-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfno qac sanitizer strips provided during inspection.verification required within 10 days. |
| 2018-02-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw beef and raw chicken stored over ready -to -eat sauces in bottom of flip top cooler.cdi by moving food items to protein flip top cooler. |
| 2018-02-19 |
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 damaged/missing baseboard tiles in warewashing room. |
| 2018-02-19 |
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 cups and single use pans stored on the floor in dry storage area. |
| 2018-02-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved handsink in bar area without hand towels.cdi added hand towels. |