Latest published violations
- −2Code 2-303.11
Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler with wristwear.
- −5Code 3-501.16
(A)(2) Maintain TCS food at 41 F or below./ A bowl of shredded raw chicken, found stored double-panned on top of a pan of raw fish on the top rail of the make table cooler measured 51F and was voluntarily discarded. CEASE double-panning TCS foods on the make table and store them in a single pan IN THE COLD WELL and maintain at 41F<.
- −4Code 3-501.15
(A) Use a rapid cooling method or rapid cooling equipment to cool food./ Multiple trays of cooked, wrapped, chicken and pork cooked dumplings, 88F, found left on a speedrack in the side prep area to cool were moved to the WI cooler, with their wrappings lifted, to continue cooling under refrigeration. CEASE cooling TCS food at ambient temperature and use the commercial refrigeration equipment provided.
- −4Inspection remark
3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the prep date and date of discard—not to exceed 7 days following the prep date (Day 1) + 6 days = 7 days refrigerated storage limit. If food has been frozen, date mark TCS food prepared in-house with: date prepared; date frozen; date removed for thawing; date to discard—not to exceed 7 days total (excluding days that the product was frozen)./ Two cases of cooked pork bones and the meat pulled from them, found stored in the WI freezer without date marks, were properly date marked during the inspection. Repeat violation under Official Notice EH17002323 issued 03 SEP 2026.
- −1Code 3-304.12
Provide a clean and sanitized surface in a protected location for storing utensils between-use./ Utensils were observed stored between-use in the crevices between equipment on the cook and expo lines, and in the side prep area.
- −1Code 3-501.13
Cease thawing TCS food at room temperature./ Multiple packages of meats found thawing on the shelving in the rear prep area were moved to the WI cooler during the inspection to thaw under refrigeration.
- −5Code 4-602.11
Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers,etc.)/ The blade of the can opener was very heavily soiled with black residue and was removed to the warewashing area for cleaning and sanitizing. The food holder, blade, blade ring and housing, and blade guard of the food slicer was heavily soiled with dried, impacted food residues, particles, and fats. Do not use the food slicer until clean to sight and touch and sanitized.
- −1Code 3-302.12
Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)./ Unlabeled spray containers of water found in the food operations areas.
- −1Code 4-204.112
Provide appropriate, readily accessible thermometers for all make tables./ Unable to locate an air temperature thermometer inside the 2-door make table cooler on the expo line.
- −5Code 7-102.11
Label all toxic items not in original containers with the common name of the product./ Unidentified pump sprayer of floor cleaner in the dishroom was labeled during the inspection; multiple spray containers of unidentified cleaning agents were found throughout the food operations areas and bar. Repeat violation under Official Notice EH17002322 issued 03 SEP 2026.
- −1Inspection remark
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