| Violation Date |
Code |
Description |
| 2018-12-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use utensils stored food contact surface up in rear kitchen area. cdi inverted. |
| 2018-12-28 |
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 cleaver for use at prep unit stored between prep unit and prep table . cdi took to clean. |
| 2018-12-28 |
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 observed rice and breaded chicken cooling tightly covered and in too great of volu |
| 2018-12-28 |
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 lo mein held on time not l |
| 2018-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fried tofu and wonton stored at greater than 45 degrees. cdi discarded. |
| 2018-12-28 |
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 rice and chicken cooling at insufficient rate to meet cooling parameters . cdi changed cooling method and proper cooling w |
| 2018-08-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout facility used to store utensils and dry products in need of cleaning to remove debris. |
| 2018-08-21 |
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 scoops stored with handles down into ice in ice machine and dry product |
| 2018-08-21 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing (at 64f) in standing water in back prep sink during inspection. cdi: water drained from chicken and product placed into walk in unit in a vented container to cool. |
| 2018-08-21 |
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 noodles and rice cooling in walk in unit in covered plastic containers. ob |
| 2018-08-21 |
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 in the walk in unit dated with old or incorrect dates. cdi: pic explained to ehs which items were prepared on what da |
| 2018-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods (lettuce, rice, egg rolls, and fried chicken) held off temperature during inspection. pic stated that the food was placed on the counter at 11 when the facilit |
| 2018-08-21 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed employee go to the walk in unit, open door and retrieve food, then return to cook line to prepare food (some of which was touched by gloves dir |