| Violation Date |
Code |
Description |
| 2018-07-18 |
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 one pan of meat lasagna not dated in the walk in cooler; and one container of hot dogs not dated in a reach in cooler. cdi- produ |
| 2018-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese filled pastries and spanikopita cold holding above 45f in a glass front reach in cooler (see chart). the ambient temperature of this unit was holding at ~44f. cdi- pro |
| 2018-07-18 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed a gyro cone on the cooking turntable with the flame turned off while the product was ~86f. cdi- discussion with pic a |
| 2018-03-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to-go trays on floor in the dry storage room. -1- repeat |
| 2018-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic buckets over the prep table across from the dish machine. -0- |
| 2018-03-14 |
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 no date marking on hummus at the front line and veggie lasagna in walk in cooler. cdi - pic date marked hummus during inspection. - |
| 2018-03-14 |
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 two employees using cup as a scoop for ice. cdi - pic educated employees on use of ice scoop and ice cups |
| 2017-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris present on tomato scoop, peeler, two ladles and spatula placed in service at the cook line. cdi - pic placed the dishes in the dish pit fo |
| 2017-12-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled squeeze bottles over the prep line at the front. -0- |
| 2017-12-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed condiment cups on shelf in dry storage under water damaged ceiling. -.5- |
| 2017-12-12 |
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 dry shelving between the walk in cooler and freezer. -1- repeat |
| 2017-12-12 |
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 in the dry storage. -0- |
| 2017-09-26 |
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 dish washer not wash hands between handling soiled and clean d |
| 2017-09-26 |
8 |
6-301.14 post a handwash sign at each handsink. observed missing handwashing sign at the first kitchen handsink and in the employee restroom. cdi - pic emailed handwashing sign today. -0- |
| 2017-09-26 |
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 tcs foods date marked 10/25 that should have been labeled 09/25. cdi - pic changed date markings |
| 2017-09-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed food employees stating beef can be served undercooked or cooked to order, without a consumer advisory on |
| 2017-09-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two food employees wearing rubber band and silver bracelet while preparing food. -0- |
| 2017-09-26 |
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 dust buildup on the ceiling vents in the dining |
| 2017-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed pitted handle on the walk in freezer, leak at the seam in the walk in cooler and pitted handle on the faucet in the women's restroom. -0- |
| 2017-09-26 |
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 piping behind the stove and fryers at the cook line. repeat -.5- |
| 2017-09-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed all dumpster doors open outside and the large dumpster in the corral with the lid open. -0- |
| 2017-09-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed eating utensils stored in green holder at front counter with handles down. observed plates overstacked and not shielded by low counter. -0- |
| 2017-05-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cut gyro in buckets stored directly on the floor in the walk in freezer.3-303.12 storage or display of food in contact with water |
| 2017-05-02 |
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 gyro meat cooling overnight at 64f this morning. cdi - pic voluntarily discarded. -1.5- |
| 2017-05-02 |
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 plastic cup in feta cheese in the make table and two scoops inside sugar |
| 2017-05-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease buildup on the piping behind the flat top and fryers. -0- |
| 2017-05-02 |
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 in the dining room. observed cracked floor tiles i |
| 2017-02-09 |
49 |
5-202.13 backflow prevention, air gap - p provide an air gap at least twice the diameter of the plumbing pipe, but no less than one inch between the end of the pipe and the flood level of the drain. observed less than a one inch air gap on the newly insta |
| 2017-02-09 |
33 |
3-501.13 use approved thawing methods. observed pork tenderloins thawing on the 3-comp sink soiled drain board. use an approved thawing method. -0- |
| 2017-02-09 |
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 cooling lettuce in deep plastic tubs in 3-comp sink and walk in. -.5- |
| 2017-02-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken kabobs stored over raw beef kabobs. cdi - chicken kabobs move to low shelf to the left of the beef kabobs. -1.5- |
| 2016-12-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large bag of oregano stored directly on the floor in the dry storage area. elevate at last 6 inches off the floor. -0- |
| 2016-12-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans over the prep table with the slicer. use either pyramid stacking or other method for air drying. -.5- repeat4-903.11 store cleaned equipment, utens |
| 2016-12-20 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving between the walk in freezer and cooler. replace or repair. -0- |
| 2016-12-20 |
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 rte lettuce with bare hands at beginning of inspection. cdi - lettuce voluntarily d |
| 2016-12-20 |
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 damages ceiling tiles in the dining room. repair.6-101.11 (a)(3) surface |
| 2016-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy buildup on the low shelf at the front counter. clean. -.5- |
| 2016-09-21 |
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 dark buildup on the ceiling above the walk in. c |
| 2016-09-21 |
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 cooling fan blowing on food contact surfaces. cdi - pic instructed cleaning of fan and blade. -.5- |
| 2016-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic glasses under the front counter. cdi - pic separated glasses to air dry. -0- |
| 2016-09-21 |
37 |
3-303.12 storage or display of food in contact with water or ice - c food shall not contact undrained water or ice. observed cut lettuce in large buckets with undrained ice water. cdi - pic instructed change of method using drain pans to drain ice water. |
| 2016-09-21 |
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 lidded large plastic buckets of cut lettuce in the walk in cooler. remove |
| 2016-09-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw tilapia in the walk in cooler. cdi - pic moved raw chicken to low shelf. -1.5- |
| 2016-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes,lettuce, and tzaadziki sauce in the reach-in cooler above 45 f. see temperatures above. cooler ambinet air tempearture measured 49 f. cdi- foods were placed on i |
| 2016-06-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee employee touch the handle of the paper towel dispenser. dispense paper towels b |
| 2016-06-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed build-up on the slicer. clean and sanitize properly. verification needed. |
| 2016-06-21 |
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 shaved gyro meat in a pan under the cook line. meat is shaved and placed |
| 2016-06-21 |
53 |
6-101.11 nonabsorbent floors,walls,and ceilings required in the restrooms. observed absorbent ceiling tiles in the restrooms. |
| 2016-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses at the proper concentration. observed chlorine in the wiping cloth bucket at 0 ppm. cdi- sanitizer replaced and now at 50 ppm. |
| 2016-06-21 |
45 |
4-501.11 maintain equipment in good repair. reach-in cooler on the line at 49 f ambient air temperature. repairs are required. |
| 2016-06-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spray bottle with water and other containers with oil not labeled. repeat |
| 2016-03-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed sunflower seeds (personal item) stored near to-go trays. store in designated area below and away from food and food contact items to pre |
| 2016-03-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rust build-up on shelving in the dish area and dry storage. replace. pic recently replaced shelving that was rusted in the walk-in cooler. |
| 2016-03-03 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed to-go bags used to store salmon in the freezer. use food grade |
| 2016-03-03 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed a spray bottle wi |
| 2016-03-03 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer spray bottle with chlorine at >200 ppm. cdi- diluted now at 50 ppm. |
| 2016-03-03 |
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 coleslaw in the walk-in cooler date marked to expire on 2/28/16 observed on 3/2/ |
| 2015-11-10 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on lower prep units split. -0 points- |
| 2015-11-10 |
37 |
protect food from contamination sources not specifically noted by code. observed flip tops for prep units stored on floor. cdi pic removed to wash rinse and sanitize. - 0 points- |
| 2015-11-10 |
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 rice, hummus, gyro meat, fetta cheese with no date marking. cdi allowed to relabel. |
| 2015-11-10 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee wash hands and turn faucet off with clean hands . cdi corrected by instruction. -0 points- |
| 2015-11-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. shelves in walk in rusting and need to be replaced or coated. |
| 2015-07-23 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed rice utensil stored in container of rice. observed plate on top of lettuce in lexan containers in walk in. cdi all items removed. |
| 2015-07-23 |
37 |
. |
| 2015-07-23 |
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 lettuce cooling in walk in in tightly covered lexan containers also lettu |
| 2015-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed lettuce on prep unit at 50 degrees cdi pic moved to walk in and was remeasured at 45 degrees at end of inspection. |
| 2015-03-12 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced tomatoes and cut lettuce held above 45f in flip top. cdi - staff removed product stacked above crisp line; product below crisp line below 45f. |
| 2015-03-12 |
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 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 inc |
| 2015-03-12 |
41 |
general comment3-304.12 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. knife stored with blade in between deep fryer and another fixture |
| 2014-11-18 |
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 gyro meat is put into a pan that sits on an inadequate ice bath and take |
| 2014-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tatziki sauce and other products in the sliding glass door refrigerator at 48f. |
| 2014-11-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw chicken stored over raw beef in the reach in portion of the flip top cooler. cdi. |
| 2014-07-10 |
39 |
3-304.14 wiping cloths, use limitation - c. store towels in sanitizer of the proper strength. observed not stored correctly. cdi. |
| 2014-07-10 |
31 |
3-501.15 cooling methods - pf. cool using proper methods. observed gyro meat was being put in a deep container to cool while it was still hot. discussed with the pic spreading it out and letting it cool before packing it into a deep container. cdi. |
| 2014-07-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held f |
| 2014-07-10 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employee drinks must be handled and consumed in a sanitary manner. observed an employee drink on a prep table. cdi. |
| 2014-01-30 |
34 |
4-302.12 food temperature measuring devices - pf. obtain thin probe thermometer for use in measuring temperature of thin foods such as cut lettuce, sliced gyro meat. observed no thin probe thermometer. vr - verification required - will return friday febru |
| 2014-01-30 |
26 |
7-102.11 common name-working containers - pf. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. observed sanitizer bucket not |
| 2014-01-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed covering over curb of can wash is coming loose. refasten to secure. |
| 2013-08-12 |
44 |
gloves shall be used for one purpose then discarded. observed employee wearing same gloves for multiple tasks. |
| 2013-08-12 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in labeled bucket of sanitizer solution between uses. observed wet wiping cloths on counter and wet wiping cloths in unlabeled bucket of sanitizer. |
| 2013-01-24 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue in reach-in cooler gasket. |
| 2013-01-24 |
39 |
3-304.14-cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution. observed wet wiping cloths stored on prep surface. |
| 2013-01-24 |
6 |
2-301.14-ensure proper hand washing. observed employee leave prep area and open reach-in cooler with gloves on and return to prep area touch diced tomatoes without washing hands and changing out gloves. cdi-employeee was instructed to wash hands and put |
| 2012-11-05 |
39 |
3-304.14-observed wet wiping cloths stored on prep surfaces. |
| 2012-11-05 |
26 |
7-201.11-observed a spray bottle of degreser stored on top of small freezer. observed a bottle of bleach stored on shelf with clean utensils. cdi-degreaser and bleach were moved to the chemical shelf. |
| 2012-11-05 |
45 |
4-101.19-observed card board under equipment and lining shelves. |
| 2012-11-05 |
21 |
3-501.17-observed tcs foods not date marked. cdi-by date marking. |