| Violation Date |
Code |
Description |
| 2018-12-13 |
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 cracked ceiling, cracked floor tiles, base and entrance of storage walk in in n |
| 2018-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks and shelving soiled with food debris. |
| 2018-12-13 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate.observed data plate missing on dish machine. |
| 2018-12-13 |
42 |
4-801.11 clean linens - cobserved linen used to handle naan in clay oven soiled with debris. |
| 2018-12-13 |
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 samosas that were sitting on a rack in prep area for an hour and a half at |
| 2018-12-13 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved bottle of sanitizer above 400ppm. bottle requires santizer to be 200-400ppm. cdi bottle diluted. |
| 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. -pfobserved no date marks in prep units. cdi items dated. repeat. verification required. |
| 2018-12-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved 3 comp sink santizer at 50ppm and manufacturer states it should be 200-400ppm. cdi sanitizer emptied. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid |
| 2018-12-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw shrimp over pasteurized crab and raw fish and scallops over cooked lamb. cdi items reorganized. repeat. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved |
| 2018-12-13 |
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.-pobserved employee touch chicken breast with bare hands. cdi chicken breast discarded. |
| 2018-07-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved no quat strips in house. verification required. |
| 2018-07-25 |
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 that was held out on |
| 2018-07-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved all items on prep top and reach in that was not dated. cdi items dated. repeat. |
| 2018-07-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shrimp stored above pasteurized crab meat. cdi items relocated. |
| 2018-01-04 |
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. container of creamed spinach, cooked potatoes, and cooked peas stored in the prep coolers at the line. employee advised that cooked foods n |
| 2018-01-04 |
45 |
4-501.11 maintain equipment in good repair. damaged gaskets at one prep cooler. replace gasket. (0pts) |
| 2018-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue on the exteriors of containers and lids on the side storage/ preparation area. cleaning is needed. |
| 2017-07-13 |
46 |
4-301.12(b) sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. one large pot that is too big to submerge in 3 comp sink or run through dish machine. remove pot from facility. (0 pts) |
| 2017-07-13 |
45 |
4-501.11 maintain equipment in good repair. some laminate and would damage to shelving unit used to store utensils. repair shelving. (0pts) |
| 2017-07-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee working at dish washing area not wearing a hair restraint. all other employees wearing a hair restraint. (0pts |
| 2017-07-13 |
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. salad and goat cheese both tightly covered during cooling process. cooked chicken |
| 2017-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. some food items in prep cooler drawer unit not under temperature control. items were located at the front of the drawer on one side of joint cooler. unit ambient air in the back at 43f. |
| 2017-07-13 |
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. employee handling naan bread at bread oven handling with tongs and bare hands to flip bread over once it was out o |
| 2017-04-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee closed beverage stored on side of prep table (not in use), cleaned utensils stored underneath. employee keys stored co-mingled with facil |
| 2017-04-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. medium sized tile missing from floor at beverage station; laminate damage on shelf at beverage station. repair both. (0pts) |
| 2017-04-25 |
50 |
5-402.13 maintain sanitary sewage system.-p. standing/ flooded waste water in facility outdoor can wash. have can wash serviced to allow for disposable of waste water. return visit by 5/5/17 to check for repair. (0pts) |
| 2017-04-25 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. small bottle of concentrate steramine tablets stored over large container of rice and co-mingled with facility equipment. repeat |
| 2017-04-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw scallops and seafood stored over cooked lamb meatballs, cooked and packaged duck confit, cooked minced lamb. cdi- chef |
| 2017-01-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. bottles of oil at cook line in use but not labeled. all other items labeled as required. label oil bottles. (0pts) |
| 2017-01-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service cups stored open, co-mingled and unprotected in dry storage area. protect stored single service articles from possible co |
| 2017-01-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf 7-201.11 store toxic materials to avoid contamination. -p. container of steramine storecd on shelving over and with facility dried foods and equipment. spray bottle |
| 2017-01-20 |
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. dust build up on ceilings in walk in coolers and througho |
| 2016-10-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one employee personal cell phone co-mingled with facility items. pic removed. ensure employee's use designated storage area. |
| 2016-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris in three prep cooler gaskets, some dust build up on one fan shield. cleaning is needed. |
| 2016-10-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. two employees at expressing station observed plating salads and rice with no hair restraints on. cdi- one remaining employe |
| 2016-10-24 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. no approved variance application for seed sprouting process. see item 27. (0pts) |
| 2016-10-24 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. one pan of mustard seed sprouts found. pic and chef naveen advised that they were testing out sprouting mustard seeds but have not used nor do they plan to use current sprouts. both were advised th |
| 2016-10-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on both tea urn nozzles at beverage station. pic sangar bankar was advised that both need to be cleaned. pic advised will have cleaned. |
| 2016-07-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. hats stored on wall in direct contact with knives and mixing ladle. chef corrected storage. removed items to be washed. |
| 2016-07-18 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. damaged washer/dryer, damaged broiler unit with containers, damaged rice cooker, and other debris on dumpster. remove all. |
| 2016-07-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris, food and grease residue on between cook line equipment and fryers, dried debris and residue in prep cooler gaskets and top of dish machine, dri |
| 2016-07-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. black single service containers at prep line/ to go area and side storage not protected during storage. protect single service while bei |
| 2016-07-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one small bowl of flour and one squeeze bottle of oil not labeled. cdi- verbal correction to label both. all other items labeled p |
| 2016-07-18 |
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. ready to eat foods in walk in coolers dated for seven day holding. most foods at 42f or above and shoul |
| 2016-04-18 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. washed lettuce and cooked potatoes stored in walk in cooler not coveded. cdi- verbal correction to cover after cooling process is completed, when washed and r |
| 2016-04-18 |
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 . 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoo |
| 2016-04-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris on cooler gaskets on main cook line. dust on vent covers and hvac ducting system over main prep and cook line. cleaning is needed |
| 2016-02-04 |
46 |
4-301.12(b) sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. observed large post in the kitchen that can not be properly sunbmereged in the 3-compartment sink or dish machine. remove from the facilit |
| 2016-02-04 |
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 cooked cauliflower at 80 f on a speed rack. observed pans of chicken curry |
| 2016-02-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no label on bleach bottlle. original label is no longer on the container. cdi- labeled during inspection. |
| 2016-02-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk at room temp outside the walk-in ocoler at 49 f. staff observed cleaning all shelving from the produce/dairy walk-in cooler. milk observed sitting out while shelves were b |
| 2015-11-12 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered waste bin in female restroom. repeat. |
| 2015-11-12 |
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. sccop handles in ice and in sugar. |
| 2015-11-12 |
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 : found large quantity of onion sauce in closed container from overnight. sauce did |
| 2015-11-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : windex unlabeled. cdi- labeled.7-207.11 store labeled, employee medications to prevent contamination. -p: advil found on shelf with food. cdi- advil moved. |
| 2015-11-12 |
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: found various cut leafy greens, kale, in opened undated bags. pic stated it takes a week to run through quantity of kale. cdi-by instructio |
| 2015-11-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: chunks of cooked chicken is held room temperature during meal times. found container of cooked chicken 58 f. cdi- chicken moved back to cooler forcool down. |
| 2015-11-12 |
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 : found approx. 20 gallons of onion sauce 61 f from overnight. cdi- pic voluntarily discarded. |
| 2015-11-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: shell eggs on top of box of spinach. cdi- eggs moved to protein cooler lower shelf. |
| 2015-06-02 |
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 - 0 pt s- kale and lamb stored in make top units were not properly dated. all other items in the walk in cooler and refrigeration units wer |
| 2015-06-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - repeat - three boxes of to go containers stored on the floor. all single service items must be off the floor. establishment is current |
| 2015-06-02 |
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 - repeat - employee observed working with soiled utensils and clean uten |
| 2015-06-02 |
45 |
4-501.11 maintain equipment in good repair. - repeat - some shelving used for dry storage, utensil drying, and in reach ins and walk in coolers are chipping or rusting. replace. pic has changed some shelving in reach in units and in warewashing area. cont |
| 2015-06-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - 0 pts - minor build up on nozzle of soda gun. clean as often as necessary. cdi- pic placed nozzle to be cleaned. |
| 2015-06-02 |
53 |
6-502.12 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. - 0 pts - fan in ware washing area and ac vent upstairs i |
| 2015-06-02 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0 pts - women's restroom needs a covered receptacle. |
| 2015-06-02 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - 0 pts - replace light bulb and light shield over ice machine. |
| 2015-02-24 |
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 - employee observed working with soiled utensils and clean utensils with |
| 2015-02-24 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - the hot water at the hand sink at the cook line read 85f. hot water shall be 100 f at all times. a verification is required. |
| 2015-02-24 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - 0 pts - observed cooled lentils and several items in reach in cooler not covered. unless items are actively cooling all food shall be properly covered. cdi- |
| 2015-02-24 |
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 - 0 pts - one container of lettuce stored in produce walk in cooler tightly covere |
| 2015-02-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - repeat - single service boxes are being stored on the floor in upstairs area and in unfinished attic area. all single service items sh |
| 2015-02-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p.- repeat - working sanitizer at three compartment sink read 100 ppm. cdi- sanitizer vat was discarded and replaced with fresh. sanitizer read 200 ppm.4-602.11 clean the equipment and utensils as r |
| 2015-02-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - cleaning needed in the salad reach in unit and shelving, on the lower shelf of utensil washing, and sides of white commercial refrigerators. |
| 2015-02-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. .- repeat - lid of dumpster was open at time of inspection. keep lid closed. |
| 2015-02-24 |
53 |
repeat - floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed plywood walls, unfinished floors and ceilings in attic and side storage upstairs. rugs are covering torn linoleum in small |
| 2015-02-24 |
54 |
6-303.11 intensity-lighting - c - 0 pts - repeat - lighting at ice bin in bar and produce walk in cooler must be increased. lighting at ice bin shall be 50 foot candles and in walk in cooler at least 10 foot candles. |
| 2015-02-24 |
45 |
4-501.11 maintain equipment in good repair. - repeat - most shelving used for dry storage, utensil drying, and in reach ins and walk in coolers are chipping or have been painted with unapproved paint. replace. 4-502.11(a) maintain utensils in good repair |
| 2014-09-29 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed chimney with leaves falling through. seal to prevent entrance from outside. observed holes in attic ceiling. currently being repaired. provide self-closing mechanism on |
| 2014-09-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sink sanitizer at 0ppm. bottle sanitizer above 400ppm quat. sink dispenser was corrected and is now at 200ppm quat. bottle was diluted to 200ppm quat. |
| 2014-09-29 |
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 improper date marking in place. facility was holding foods for 8 days. remember to count the first day as day opened/prepared/cooke |
| 2014-09-29 |
27 |
3-502.11 obtain a variance for specialized processes.-pf facility is making own yogurt. to make it must sit at room temperature before being refrigerated. a variance is required. return visit required. |
| 2014-09-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic today does not hold certification. |
| 2014-09-29 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf submit a variance for fermentation/yogurt making. return visit required. |
| 2014-09-29 |
34 |
.. 4-302.12 provide a thin probe thermometer for accurate measure of thin foods.-pf facility had only dial thermometer on site. previous inspector advised this was to be on site before next inspection. repeat violation. return visit required. |
| 2014-09-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing bracelets. repeat violation. |
| 2014-09-29 |
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 shelf below prep table, on chemicals stored under 3 compartment sink, on roller where rice is stored. general all over cleaning needed. |
| 2014-09-29 |
43 |
.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor in the small alcove and also single service items in room with unfinished wa |
| 2014-09-29 |
45 |
4-501.11 maintain equipment in good repair. shelving in reachin cooler is severely chipping. replace. this same unit has a large amount of condensation on the bottom of unit. |
| 2014-09-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open. something had gotten into a bag of food and ripped it open. keep doors closed. |
| 2014-09-29 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed plywood walls, unfinished floors and ceilings in attic and side storage upstairs. rugs are covering torn linoleum in small dry stora |
| 2014-09-29 |
54 |
6-303.11 provide at least 50 foot candles of light over ice bin at bar area. more lighting needed in this area. |
| 2014-09-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee using cloth to dry utensils. repeat violation. |
| 2014-03-17 |
8 |
5-202.12 provide hot water of at least 100f at all hand sinks. observed water at hand sink on cook line at maximum of 87f. verification required. |
| 2014-03-17 |
21 |
3-501.17 properly date mark tcs (timer/temperature control for safety), rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. foods may be kept for a maximum of 7 days if held at 41f or below; day of |
| 2014-03-17 |
26 |
7-101.11 containers of chemicals shall bear a manufacturer's label. observed bottles of soap/deterget under 3 compartment sink and bottle of bleach on shelf upstairs with out labels.7-102.11 all working containers of chemicals taken from bulk supply shal |
| 2014-03-17 |
31 |
3-501.15 rapidly cool all tcs foods by using shallow containers, ice baths and leave unovered or loosely covered. active cooling methods shall be used to ensure foods are cooled to 70f in 2 hours and 45f in a total of 6 hours. observed sheet tray of pot |
| 2014-03-17 |
34 |
4-302.12 obtain a thin probe thermometer for measuring temperatures of thin mass foods. cdi by instruction with pic. must obtain by next inspection. |
| 2014-03-17 |
38 |
2-303.11 food employees may not wear any jewelry on their hands or wrists except for a plain smooth wedding band. observed several chefs wearing bracelets. |
| 2014-03-17 |
43 |
4-903.11 store all single service items in a manner to prevent possible contamination. observed single service items stored in room with unfinished floors, walls and ceiling upstairs. |
| 2014-03-17 |
46 |
4-302.14 provide test strips for measuring concentration of sanitizer. observed damaged/old quat test strips that were not reading properly and no chlorine test strips available to test dish machine. verification required. |
| 2014-03-17 |
49 |
5-202.13 air gaps at floor sinks shall be a minimum of 1 inch and at least twice the diameter of the pipe. observed piping at 2 compartment and 3 compartment sinks below the flood level of floor drain. verification required.5-203.14 provide backflow pre |
| 2014-03-17 |
53 |
6-101.11 floors, walls and ceilings of indoor areas shall be smooth, durable and easily cleanable. observed plywood walls upstairs around dry storage area and wine room. |
| 2014-03-17 |
54 |
6-303.11 provide at least 10 ft candles of lighting in walk in cooler. observed walk in cooler very dark especially in back section. provide at least 50 ft candles of lighting over ice bin at bar area. observed more lighting needed at bar. |
| 2014-03-17 |
42 |
4-901.11 utensils may not be cloth dried. observed employee at dish area using cloth to dry dishes. cdi by instruction. |
| 2013-07-29 |
2 |
2-201.11 employees shall understand when to report illnesses, symptoms and exposure. health policy was on site but employees could not answer questions on it. return visit required. |
| 2013-07-29 |
14 |
4-501.114 sanitizer shall be at approved concentrations. sanitizer bottle was empty at 3 compartment sink dispenser (quat = 0ppm). observed one bucket of sanitizer at 0ppm chlorine. staff remixed sanitizer bucket to 100ppm chlorine and replaced bottle at |
| 2013-07-29 |
20 |
3-501.16 cold potentially hazardous/tcs foods shall be held at 45f or lower. observed clarified butter sitting out at 88f. staff moved to cooler. |
| 2013-07-29 |
21 |
3-501.17 properly date mark tcs (time/temperature control for safety), rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. facility has handout on date marking from last inspection. return visit req |
| 2013-07-29 |
45 |
4-501.12 cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. replace or replane cutting board on cook line. 4-202.16 non food contact surfaces shall be easily cleanable. replace or reseal the shelving in the se |
| 2013-07-29 |
54 |
6-303.11 lighting shall be 10 foot candles in walkin cooler. lighting in walkin cooler is too low. increase foot candles. lighting at bar shall be 50 foot candles at ice bin. increase lighting. |
| 2013-07-29 |
34 |
.4-302.12 thermometers shall be provided and in good working condition. thermometer on site was off calibration. staff calibrated during inspection in ice water to 32f. |
| 2013-02-25 |
2 |
employee shall be fyllt knowledgeable of their reporting requirements per 2-201.11 of nc food code. observed employee not fully knowledgeable at beginning of inspection. corrected by instruction. |
| 2013-02-25 |
3 |
no formal policy in place; today. advised manager of requirements. |
| 2013-02-25 |
13 |
food shall only contact approved surfaces of equipment or utensils (approved single service utensils/articles or approved surfaces subject to proper cleaning and sanitizing). observed used paper bag;food and beverage containers in ice machine bin in cont |
| 2013-02-25 |
21 |
complete date-marking of ready-to-eat; tcs foods not achived. inspector provided written instruction for these products including cooked vegetable products as observed. corrected by instruction. |
| 2013-02-25 |
37 |
food must be protected from overhead contamination/aduteration. observed uncovered; processed food in walk-in cooler. observed food stored in space undergoing construction upfit activities in attic area. advised that all food storage must be segregated |
| 2013-02-25 |
45 |
maintain all equipment in good repair. observed paint chipping from sheving in storage reach-in at server/salad area. |
| 2013-02-25 |
53 |
maintain all floors; walls and ceilings smooth; non-absorbant and easily cleanable. observed crevices presented on flexible flooring; wall bases without coving. observed construction upstairs in areas where food storage remains. walk-in cooler wall bas |
| 2013-02-25 |
54 |
maintain adequate lighting in food storage areas. observed low lighting provided in walk-in cooler. maintain ventilation clean. observed floor fan in use in warewashing room presented dust on cage surfaces. |
| 2013-02-25 |
47 |
provided adequate cleaning of nonfood-contact surfaces with a frequency that precludes residue build up. observed residue on prewash sprayer grip; sink faucet handles; equipment seams and corners near equipment hinges. |
| 2012-11-06 |
13 |
cover foods where necessary to protect from adulteration or contamination. observed need to cover processed/cooked foods in walk-in coolers when stored on wire shelving below other items and refrigeration equipment. advised/corrected. |
| 2012-11-06 |
54 |
no measurement taken. advised manager that light intensity in walk-in coolers must be at least 10 foot candles at 30 inches above floor. |
| 2012-11-06 |
53 |
observed need to better clean floors behind and underneath equipment. |
| 2012-11-06 |
53 |
maintain nsurfaces smooth; non-absorbant and crevice free. observ ed crevices existing in floor covering. observed seams in walk-in cooler floor. observed absorbant wood at threshold to vegetable walk-in cooler. |
| 2012-11-06 |
47 |
observed need to provide better cleaning attention to faucet handles at sinks. provide better attention to hard-to-reach surfaces; and low equipment surfaces in kitchen. routinely clean surfaces such that they present clean to sight and touch. |
| 2012-11-06 |
45 |
advised to discontinue use of aluminum foil to line shelf. |
| 2012-11-06 |
43 |
single service/single use utensils must be stored in a ;manner that protects all food contact surfaces. observed small; plastic condiment cups were not inverted on clean surface; and were stored in bin comingled with other articles and not protected. |
| 2012-11-06 |
39 |
sanitizer solution used for storing wiping cloths shall meet apporved sanitizer concentration. observed wiping cloths stored in bucket sof solution with no measurable sanitizer (chlorine) concentration. corrected. advised that buckets for cloths must b |
| 2012-11-06 |
38 |
individuals handling or dispensing food must use effective hair restraints. observed food handler operating without use of hair restraint. |
| 2012-11-06 |
21 |
observed cooked/cooled potentially hazardous/tcs foods not date-marked. provided explanation of code requirements and written guidance. corrected by instuction. |
| 2012-11-06 |
2 |
no evidence of employee health policy observed. advised of code requirements. provided written advice/form. corrected by instruction. |