| Violation Date |
Code |
Description |
| 2018-10-25 |
45 |
4-501.11 maintain equipment in good repair.shelves in wic were rusty and in need of repair/replacement. repeat. |
| 2018-10-25 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil.one dry wiping cloth was dirty. |
| 2018-10-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor.containers of food stored on floor in wic and wif. repeat. |
| 2018-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pchicken containers in flip top units were holding above 45f (see chart). cdi- discarded. |
| 2018-10-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observe an employee handle raw chicken, discard glove and did not wash hands. cdi by instruction. |
| 2018-10-25 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfpic was not a cfpm. |
| 2018-06-29 |
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 items cooling on prep counter at beginning of inspection. observed tightly |
| 2018-06-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed house flies in facility. |
| 2018-06-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on the floor of the walk in.3-307.11 protect food from contamination sources not specifically noted by code. observed |
| 2018-06-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths throughout the facility on prep surfaces and counters. |
| 2018-06-29 |
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 clean spatula stored between wall and back of 3 compartmetn sink. |
| 2018-06-29 |
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 seasonings and spices throughout the facility without labels. |
| 2018-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on the sides of equipment. |
| 2018-06-29 |
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 build up on floor and wall throughout the facili |
| 2018-06-29 |
54 |
6-303.11 intensity-lighting - c observed no light in the walk in freezer. |
| 2018-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed peeling paint and rusting shelving. |
| 2018-02-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed mushrooms stored over yogurt in walk in cooler. observed box of shell eggs stored in contact with box of ready to eat food in walk in unit. repeat. cdi, f |
| 2018-02-14 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed hood ventilation system was possibly painted according to pic. employee stated heat resistant paint used. ensure food grade and safe material used to prevent contamination and no spray paint.3 |
| 2018-02-14 |
41 |
3-304.12 in-use utensils, between-use storage - c - observed tongs stored on soiled wall barrier near hand washing sink at front prep line. |
| 2018-02-14 |
14 |
4-501.114 manual and mechanical ware washing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed dish washer not washing equipment properly at 3 compartment sink. observed employee not washing in wash water at at le |
| 2018-02-14 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed general cleaning needed on floor and wall areas of prep line. |
| 2018-02-14 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed cleaned pan stored on soiled fire extinguisher. |
| 2018-01-29 |
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 operator not following tp |
| 2018-01-29 |
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 a food employee turn faucet off with their bare hands after hand washing. cdi by instru |
| 2018-01-29 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed hot water drop to 73 degrees f at hand washing sink near grill cooking area. operator contacted plumber while on-site. vr required to ensure hot water at required temperature.5-205.11 maint |
| 2018-01-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed a container of raw chicken stored in contact with container of cooked chicken. observed raw chicken removed from commercial packaging and stored over fish in walk |
| 2018-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed a bowl and small bowl stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. improvement made since previous inspection |
| 2018-01-29 |
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 cooked chicken with date of preparation of 1/14/18. cdi, operator voluntarily discarded foods. |
| 2018-01-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored below prep table and on prep table. maintain wet wiping cloths in sanitizer in between uses. |
| 2018-01-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed light out under hood ventilation system. observed flip top prep unit not working and operator stated that unit scheduled for repair or replacement. vr required to ensure equipment is work |
| 2018-01-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed metal pans and containers being wet stacked on storage rack. |
| 2018-01-29 |
46 |
4-204.113 warewashing machine, data plate operation specifications - c - observed hot water not registering 125 degrees f hot water temperature requirements as required on data plate. |
| 2018-01-29 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf - observed hot water below requirements and drop to 74 degrees f at 3 compartment sink and 73 degrees f at hand washing sink. cdi, operator voluntarily closed and contacted pl |
| 2018-01-29 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee hat stored on clean single-service articles on rack.4-204.11 ventilation hood systems, drip prevention - c - observed hood system soiled with black residue and in need of cleaning. re |
| 2018-01-29 |
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 in-use utensils stored in hot water at 93 degrees f and 2 bowls used as |
| 2017-10-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on-site upon arrival. cdi by instruction. |
| 2017-10-23 |
7 |
3-301.11 preventing contamination from hands - p,pf - observed employee handle bread with hands after preparation.cdi, bread voluntarily discarded on-site. |
| 2017-10-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed container of raw chicken stored next to container of cooked chicken. observed raw chicken container stored next to container of lamb. cdi, foods relocated for prop |
| 2017-10-23 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed white interior component of ice machine beginning to develop some soil and in need of cleaning.cdi by instruction. ensure employees properly wash, rinsing and sanitizing equipm |
| 2017-10-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed cooked mushroom hot held at buffet at 121 degrees f. cdi, item voluntarily discarded by pic. |
| 2017-10-23 |
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 several foods hot and col |
| 2017-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth used to stabilize cutting board and on top of dish machine. |
| 2017-10-23 |
45 |
4-501.12 cutting surfaces - c - observed cutting board in need of resurfacing or replacement on prep refrigerator. |
| 2017-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on outside of container stored as clean above 3 compartment sink. |
| 2017-10-23 |
54 |
4-204.11 ventilation hood systems, drip prevention - c - observed hood system soiled with black residue and in need of cleaning. repeat. |
| 2017-10-23 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - observed pot of tomatoe sauce stored on ground and container on ground in walk in unit. store 6 inches from ground. |
| 2017-06-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed tandori chicken hot held at 121 degrees f at buffet. cdi, operator reheated chicken to 188 degrees f. |
| 2017-06-14 |
6 |
2-301.14 when to wash - p- observed an employee return from outside but not wash their hands. cdi by instruction. |
| 2017-06-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a food employee wash hands at 3 compartment sink. cdi by instruction. |
| 2017-06-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed a container of raw chicken stored over ready to eat food in prep refrigerator. cdi, operator removed. |
| 2017-06-14 |
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 deep container of onion sauce cooling in walk in cooler from night before at 50 degrees f. cdi, operator voluntarily dis |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce cold held at buffet at 51 degrees f. cdi, operator relocated lettuce to rapidly cool. |
| 2017-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed shelving in need of cleaning throughout kitchen and some white containers with soil accumulating around container. observed knife holster above 3 |
| 2017-06-14 |
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 some bowls used as scoops in dry storage container. |
| 2017-06-14 |
54 |
4-204.11 ventilation hood systems, drip prevention - c - observed hood ventilation system soiled with residue and in need of cleaning. observed peeling black material that operator stated was paint. remove paint and clean hood system at required frequency |
| 2017-06-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor with cracked tile in kitchen and gap in between floor and grease trap below 3 compartment sink. repair so easily clea |
| 2017-06-14 |
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 deep bus tub of onion sauce cooling from night before. cdi, food volunta |
| 2017-06-14 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled linen stored on counter surfaces and outside of dry food storage containers. |
| 2017-01-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - at least one person in a managerial capacity overseeing food preparation shall be an ansi accredited certified food protection manager. observed no certified pic on |
| 2017-01-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without decontaminating hands. observed a food employee not vigorously rub hands for 10 to 15 seconds when washing hands. cdi by ins |
| 2017-01-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed crate and storage in front of back handwashing sink. cdi, items removed to allow access to handwashing sink. |
| 2017-01-19 |
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 some foods transferred to small containers in prep units not dated and in units over 24 hours. cdi, kitchen manager voluntarily d |
| 2017-01-19 |
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 spoons stored in 2 containers in water below 135 degrees f. observed han |
| 2017-01-19 |
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 onion sauce cooling in deep container at 50 and 52 degrees f from approximately 8pm the night before according to kitchen |
| 2017-01-19 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed several soiled cloths stored on shelving and soiled cloth on waist of food employee. |
| 2017-01-19 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf standards and certification. observed a chipped wooden ice paddle stored in facility. cdi, operator removed ice paddle.4-501.11 good repair and proper adj |
| 2017-01-19 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - test strips shall be provided to measure sanitizer concentration. observed no quat test strips available for sanitizer on site. cdi, operator voluntarily discarded sanitizer and stated that they will b |
| 2017-01-19 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facility shall be cleaned as often as necessary to keep it clean. observed grease accumulating on ventilation system, soil and debris on towel dispenser and on floor in kitchen. |
| 2017-01-19 |
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 onion sauce cooling in 2 deep containers from night before and at 50 and |
| 2017-01-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food p |
| 2017-01-11 |
8 |
6-301.14 handwashing signage - c - handwashing signs shall be provided at each handwashing sink. observed no handwashing sign at women's restroom handwashing sink. handwashing sign provided to pic. |
| 2017-01-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed dishwasher washing under running water at tap with dish soap and water at tap discharging water at 104 degrees f. cdi b |
| 2017-01-11 |
19 |
. . 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - tcs foods shall be hot held at 135 degrees f. observed fried onion held at 96 degrees f at buffet. cdi, operator voluntarily discarded onion. improvement made sine previous inspec |
| 2017-01-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce, rice cold held on ice at buffet above 45 degrees f. cdi, operator relocated foods to cool. time as a public health control discussed with pic. repeat. time as a p |
| 2017-01-11 |
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 several containers of house made yogurt using boiled milk prepared on monday according to pic |
| 2017-01-11 |
27 |
3-502.11 obtain a variance for specialized processes. -pf - observed facility making their own yogurt and using fermentation process. according to pic, the facility prepares yogurt by adding cold milk to boiled milk and then add a previous batch of yogurt |
| 2017-01-11 |
34 |
l4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed pic not able to locate small diameter probe thermometer. verification required to ensure that facility had proper therm |
| 2017-01-11 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed containers and pans being wet stacked on shelving above 3 compartment sink. |
| 2017-01-11 |
45 |
4-501.12 cutting surfaces - c - observed 1 cutting board with heavy sarring and pitting. resurface or replace. |
| 2017-01-11 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil and sticker residues outside of several clean containers in kitchen. |
| 2017-01-11 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf - observed hot water at 104 degrees f at 3 compartment sink. cdi, operator called company to repair hot water heater while on-site. |
| 2017-01-11 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf - observed house-made yogurt using fermentation process according to pic. cdi, variance application given to pic and requirements discussed with managers. |
| 2016-07-27 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified pic on site upon arrival. cdi by instruction. |
| 2016-07-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no disposable towels at handwashing sink along prep line. cdi, operator provided towels.6-301.14 hand washing signage - c - hand washing signs shall be |
| 2016-07-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed 3 knives stored as clean but with dried residue on blade in holster. cdi, knives relocated to soil |
| 2016-07-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed chicken palak at 121 degrees f and potatoe hot held at 128 degrees at buffet |
| 2016-07-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed mozzarella cheese cold held in reach in refrigerator at 48 degrees f. unit had an ambient air temperature of 51 degrees f. c |
| 2016-07-27 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at required concentration. observed chlorine sanitizer bucket and spray bottle of chlorine sanitizer above 100ppm as registered by test strips. cdi, containers refilled to required concentrat |
| 2016-07-27 |
36 |
6-202.15 outer openings, protected - c - observed back doors not completely shut and with gaps above and below door. ensure areas are protected to prevent pest from entering food establishment. |
| 2016-07-27 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing equipment shall be cleaned as necessary to keep them clean. observed soil residue accumulating on clean drainboard at dish machine. |
| 2016-07-27 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil buildup on outside cover of ice machine. observed sticker residues remaining on outside of clean pans at 3 compartment sink. repeat. |
| 2016-07-27 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed employee bag stored on prep table and cell phone on microwave in kitchen. observed cell phone and keys stored on plates in storage cabinet be |
| 2016-07-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed 1 flip top prep unit not holding required temperature of tcs foods an had an ambient air temperature of 51 degrees f. |
| 2016-02-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs food shall be maintained at 135 degrees f and above. observed fries hot held below 135 degrees f. cdi, operator reheated fries. |
| 2016-02-11 |
8 |
5-202.12 handwashing sinks, installation - pf - hot water shall be provided at 100 degrees f and above. observed hot water below 100 degrees f. verification required by 2/21/16 |
| 2016-02-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw food so that cross contamination is prevented. observed raw shrimp stored above ready to eat foods in flip top prep unit. cdi, operator relocated foods for proper |
| 2016-02-11 |
14 |
ensure that equipment is washed, rinsed, and sanitized properly. observed dish washer not submerging into a wash detergent at required temperatures when washing, rinsing and sanitizing. use proper 3 step process to wash, rinse, and sanitize equipment. |
| 2016-02-11 |
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 open packages of cut leafy greens not date marked in walk in cooler. observed large pan of le |
| 2016-02-11 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf - observed hot water not provided at required temperature and measuring 87 degrees f as registerd by theromcouple. operator voluntarily closed and scheduled maintenance to be |
| 2016-02-11 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed food employee towel drying clean equipment. observed clean pans being wet stacked on drainboard of 3 compartment sink.4-903.11 (a), (b) and (d) |
| 2016-02-11 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed sticker residue accumulating on outside of containers. |
| 2016-02-11 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at required concentration. observed chlorine sanitizer above 100ppm in spray bottle. observed glass cleaner and sanitizer not labeled in spray bottles. cdi by instruction.7-201.11 separation- |
| 2016-02-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed dish racks with damage and with residues. replace as needed. observed linen on faucet of 3 compartment sink. ensure equipment is in good rep |
| 2015-08-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw calamari stored over vegetable in walk in cooler. observed raw chicken stored over ready to eat foods in flip top prep unit. cdi, operator relocated foods for proper storage. |
| 2015-08-06 |
14 |
. 4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - chemical dish machines shall provide correct concentration to sanitize equipment. observed chemical dish machine not providing |
| 2015-08-06 |
18 |
3-501.14 cooling - p - observed chicken cooling in covered container from prior day at 47 degrees f. cdi, operator voluntarily discarded 1 container of chicken. |
| 2015-08-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed a container of rice hot held below 135 degrees f at buffet. cdi, operator reheated the rice to required temperature. |
| 2015-08-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed windex stored over drainboard of 3 compartment sink. observed spray bottle of windex stored over beverages in cabinet. cdi toxic substances relocated. repeat. |
| 2015-08-06 |
33 |
3-501.13 use approved thawing methods. observed tcs lentil bean pan thawing on prep table. |
| 2015-08-06 |
38 |
2-303.11 prohibition-jewelry - c - food employees shall not wear anything on wrists or fingers except a plain wedding band. observed 1 food employee wearing bands on their wrists. |
| 2015-08-06 |
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 chicken cooling in tightly covered container in walk in cooler from pri |
| 2015-08-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans being wet stacked on drying rack. repeat.4-803.11 storage of soiled linens - c - observed soiled linen stored on ice machine. store in a cleanable container or washabl |
| 2015-08-06 |
45 |
4-501.11 maintain equipment in good repair. observed dish machine not calibrated and was low on sanitizer. cdi, operator refilled sanitizer and primed the machine and sanitizer was being discharged at correct concentration. observed ceiling lights out ove |
| 2015-08-06 |
49 |
5-205.15 maintain a plumbing system in good repair.- observed a leak at canwash. observed a leak at faucet of 3 compartment sink and sink was slow draining. repair. |
| 2015-08-06 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean and unused equipment shall be removed from facility. observed several pans and rack stored outside of food establishment. |
| 2015-08-06 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - observed hood vent accumulating soil. clean. |
| 2015-08-06 |
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 several plastic containers without handles being used to dispense dry f |
| 2015-02-25 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. large gallon container of laundry detergent stored on the soiled side drainboard at the 3 comp sink with utensils and containers. cdi- storage was corrected. |
| 2015-02-25 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf . hot water at one handsink on the cook/ grill side only at 90f-91f. owner/ operator nishal sethi advised that water heater had recently been worked on by leasee of property and water lines adjusted. o |
| 2015-02-25 |
9 |
3-201.11 use food from approved sources only.-p . two large vacuum packaged bags of dry spices with handwritten labels on them. operator advised that bagged spices were purchased from a local store. cdi- operator was advised that a complete invoice, inclu |
| 2015-02-25 |
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. pan of spinach sauce tightly covered in the walk in cooler and pan of chicken on t |
| 2015-02-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than seven metal pans and containers stacked wet during air drying process. cdi- verbal correction. |
| 2015-02-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. one stack of to- go containers at the front service area and one stack of the same trays stored in the back on the microwave not protected during storage. cdi- em |
| 2015-02-25 |
45 |
4-501.11 maintain equipment in good repair. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. two torn gaskets in prep cooler units, cutting boards on prep cooler units scared/ stained. replace/ repair |
| 2015-02-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris in plastic baskets used to serve bread. employee advised that deli paper is used to line baskets and that they are washed prior to being lined. |
| 2015-02-25 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf. hot water at 2 comp sink at 91f .hot water at 3 comp sink initially at 112f, then dropped to 99f-90f. all other sinks and hot water at 108f and above. operator advised that s |
| 2014-07-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cabbage and cooked chili pas |
| 2014-07-24 |
26 |
7-204.11 sanitizers, criteria-chemicals - p. chemical sanitizers must be at safe levels. observed chlorine spray bottle >200ppm. cdi bottle refilled to proper concentration. |
| 2014-07-24 |
31 |
3-501.15 cooling methods - pf. cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70f within 2 hours and 70-45f within the f |
| 2014-07-24 |
35 |
3-302.12 food storage containers identified with common name of food - c. once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed spices, shakers and bottles unlabeled. |
| 2014-07-24 |
41 |
3-304.12 in-use utensils, between-use storage - c. ensure scoops with handles are used for dry goods and are stored with handle out of product. bowl used to dispense in 2 dry goods containers. cdi- bowls were removed. |
| 2014-07-24 |
37 |
3-304.13 linens and napkins, use limitations - c. linens may not be in contact with food. observed towel used in direct contact with bread at tandoori area. |
| 2014-07-24 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be smooth and free of cracks and breaks. observed food containers melted and not easily cleanable. cdi containers discarded.4-501.11 good repair and proper adjustment-equipme |
| 2014-07-24 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces of equipment shall be kept clean. observed food debris on interior of flip top cooler. observed food and grease debris around ledges of prep table. |
| 2014-07-24 |
52 |
5-501.113 covering receptacles - c. outside receptacles shall be kept covered. observed dumpster door open. |
| 2014-07-24 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. floors, walls and ceilings shall be maintained smooth and easily cleanable. observed holes in frp behind 3 compartment sink area. |
| 2014-07-24 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry pans before stacking. numerous pans and plastic containers stacked without air drying. cdi pans rewashed. |
| 2014-05-30 |
31 |
3-501.15 (b) cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans uncovered to allow food to cool from 135f-70f within 2 hours and 70f-45f within the following 4 hours. potentia |
| 2014-05-30 |
8 |
5-205.11 (a) handwash sinks shall be accessible to employees at all times. hanksink was blocked by 2 crates and a pan. cdi items moved. |
| 2014-05-30 |
13 |
3-302.11 separate raw animal foods in storage by required final cook temperature to prevent contamination. observed raw shrimp stored above milk and raw lamb stored above sauces. cid items relocated. |
| 2014-05-30 |
14 |
4-601.11 food contact surfaces shall be clean to sight and touch. observed can opener blade soiled. 4-702.11 food contact surfaces shall be sanitized before use. observed no sanitizer prepared in facility and sanitizer wipes not for commercial use-would |
| 2014-05-30 |
20 |
3-501.16 potentially hazardous cold foods must be held at or below 45f. observed chicken medai and chicken hareydi above 45f. cdi items moved to walk-in to cool. |
| 2014-05-30 |
21 |
3-501.17 potentially hazardous ready-to-eat foods held longer than 24 hours shall be labeled. observed no date marking in facility. cdi items labeled during inspection. repeat violation. |
| 2014-05-30 |
1 |
2-102.12 a certified food protection manager must be on site at all times the facility is in operation. observed no certified manager. |
| 2014-05-30 |
37 |
3-305.11 all storage shall be at least 6 inches above the floor. observed large stock pot of sauce stored on kitchen floor and two buckets stored on walk-in cooler floor. cdi-items discarded. |
| 2014-05-30 |
41 |
3-304.12 scoops must be stored with handles out of product to prevent contamination. observed several spoons/scoop handles stored in products. |
| 2014-05-30 |
45 |
4-101.19 nonfood contact surfaces of equipment shall be made of corrosion-resistant, nonabsorbent, and smooth material. observed soiled exposed wood near tandoori area, rusted shelves in reach-in cooler and drink cooler. observed several surfaces lined |
| 2014-05-30 |
47 |
4-602.13 nonfood contact surfaces shall be cleaned as often as necessary to prevent the accumulation of debris. observed food debris on interior of flip top cooler, around flip top cooler lids and inside gaskets. |
| 2014-05-30 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed floors, walls and ceiling soiled with dust, dirt and food debris. facility needs thorough cleaning. |
| 2014-05-30 |
54 |
employee items shall be stored in designated areas. observed book bag and jacket stored with drinks. cdi items moved. |
| 2014-05-30 |
38 |
2-402.11 food employees shall wear an effective hair restraint. observed all kitchen employees without hair restraints. |
| 2014-03-27 |
18 |
3-501.14 ensure all potentially hazardous foods are cooled within 2 hours from 135-70f and within a total of 6 hours from 135-45f. observed a large pot of potentially hazardous onion sauce at 49f and labeled 3/24. cdi-pic voluntarily discarded item. |
| 2014-03-27 |
19 |
3-501.16 (a)(1) all potentially hazardous hot food must be above 135f. observed egg dish on buffet at 120f. cdi item was reheated. hot holding unit was plugged in. |
| 2014-03-27 |
21 |
3-501.17 potentially hazardous ready-to-eat food held longer than 24 hours must be date marked. observed overall good date marking; however two items were not labeled. cdi items were labeled. |
| 2014-03-27 |
31 |
3-501.15 (b) cooling of food shall be accomplished using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool properly. observed onion sauce and tomato sauces cooled in large stock po |
| 2014-03-27 |
1 |
2-102.12 a certified food protection manager must be on site at all times the facility is in operation. person in charge not certified today. manager stated he is taking the class on monday. |
| 2014-03-27 |
42 |
4-901.11 equipment must be air dried. observed containers stacked while wet. cdi items were moved to dish area. |
| 2014-03-27 |
45 |
4-501.11 equipment shall be in good repair. observed cooler door at grill broken and microwave in wait area missing door level. |
| 2014-03-27 |
41 |
3-304.12 during pauses in food preparation or dispensing, utensils shall be stored in a clean dry place or in running water or in the product. observed in use utensils stored in soiled water at 88f. cdi utensils were washed and placed on clean surface. |
| 2013-08-29 |
47 |
4-602.13 nonfood contact surfaces. filters in both hoods need to be cleaned of grease and dust build up. tops of containers in dry storage area need to be cleaned of dried food debris. |
| 2013-08-29 |
45 |
4-101.19 nonfood-contact surfaces. lower back walk of walk in cooler is damaged, two damaged shelves in the walk in freezer, microwave at beverage area is missing door lever. replace all damaged items. |
| 2013-08-29 |
42 |
4-901.11 equipment and utensils, air-drying required. more than five plastic containers stacked tightly while wet. cdi- method corrected. |
| 2013-08-29 |
37 |
3-304.13 linens and napkins, use limitations. multi-use black cloth napkins in containers of potato pastry in walk in cooler. cdi- verbal correction as to options for lining food containers. multi-use cloth napkins may not be used to line containers with |
| 2013-08-29 |
31 |
3-501.15 cooling methods. food item in walk in cooler tightly covered during the cooling process. food items being cooled in the line prep cooler. see chart for items and temperatures. cdi- advised operator of options for rapid cooling as required by rule |
| 2013-08-29 |
1 |
2-102.12 certified food protection manager. no one on site today with verification of food safety training. cdi- verbal correction. operator advised that two employees will be taking the test to bring facility in compliance prior to the january 1, 2014 da |
| 2013-02-01 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2013-02-01 |
2 |
employee health policy is required. operator advised of verbal understanding of reporting employee health; but not of exposure component. cdi- verbal education as to rule; example handout of employee health policy provided today. completed employee health |
| 2013-02-01 |
1 |
certified food protection manager shall be on site at all times during facility operation; and provide verification of training. no one on site today with verification of food safety training. cdi- verbal education provided/ handout provided. |
| 2013-02-01 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. can opener blade needs to be cleaned of residue. cdi- verbal correction; cleaned. |
| 2013-02-01 |
21 |
date marking of potentially hazardous ready to eat foods is required per rule. food items in walk in cooler not date marked; employee advised some foods cooling. some food items being labeled during inspection. cdi- verbal education as to rule requirement |
| 2013-02-01 |
31 |
cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating the f |
| 2013-02-01 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-02-01 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. shelving in walk in freezer is peeling; floor in walk in cooler is damaged. repair/ |
| 2013-02-01 |
37 |
linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. black cloths lining containers of foo |
| 2013-02-01 |
38 |
food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and li |
| 2013-02-01 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. employees wearing bracelets while preparing food. cdi- verbal education as to rule. no |
| 2013-02-01 |
42 |
store clean utensils to prevent possible contamination. clean utensils hung in the splash zone on the soiled utensils side of 3 comp sink; clean knives stored in knife box with residue on it; clean knives stored between wall and knife box. discontinue sto |
| 2013-02-01 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. counter surfaces under equipment needs to be cleaned; can opener blade holder needs to be cleaned of residue. interior portion of gr |
| 2013-02-01 |
37 |
store food items to prevent possible contamination. large container of sliced onions being used stored on top of trash can. cdi- removed |
| 2012-10-17 |
8 |
both handwashing sinks blocked with carts or stacked crates. cdi- all items removed. verbal education as to rule requirement. |
| 2012-10-17 |
41 |
spoon stored in water that was not at 135f; at 98f. cdi- advised of acceptable storage options for in use utensils. corrected. |
| 2012-10-17 |
38 |
three employees preparing food with no hair restraints on at the beginning of the inspection. cdi- all corrected |
| 2012-10-17 |
37 |
bag of ice and meat being stored on the floor in the walk in freezer. cdi- storage was corrected. |
| 2012-10-17 |
35 |
containers of in use seasonings/ dry goods not labeled. cdi- verbal education as to rule requirement. |
| 2012-10-17 |
34 |
stem thermometer more than 10 degrees off in calibration. cdi- ice point method completed by operator to correct calibration. |
| 2012-10-17 |
14 |
interior side wall of ice machine bin with some mold build up on it. cdi- operator cleaned. |
| 2012-10-17 |
8 |
handwashing signs needed at all handwashing sinks in the prep areas. cdi- verbal education as to the rule requirement. handwashing signs provided to operator today. |
| 2012-10-17 |
1 |
no one on site today with food safety training certificate. cdi- verbal education as to rule requirement. regulatory authority designated pic for inspection.also discussed managerial control of buffet service area. verbal education provided as to rule req |