| Violation Date |
Code |
Description |
| 2018-11-21 |
53 |
repeat: 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac ventcovers shall be clean. caution should be used to minimize food exposure. residue and splatter observed on walls at cook area |
| 2018-11-21 |
47 |
repeat: minor build-up on equipment at cook line. cleaning has improved. clean shelving inside walk-in cooler.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2018-11-21 |
45 |
repeat: 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevicesand assembled to allow access to clean. -pf observed wooden board being stored over top of flat top grill that is not beingused |
| 2018-11-21 |
41 |
repeat: 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. utensils stored in water at cook line of 63 deg f. |
| 2018-11-21 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths on prep surface on cook line. |
| 2018-11-21 |
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 onion and coconut milk that had been cooked and cooled in large plastic c |
| 2018-11-21 |
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 large plastic container of onion and coconut milk that had been cooked and cooled from last night at 57f inside walk-in c |
| 2018-11-21 |
14 |
general comment:4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed 1 bleach sanitizer spray bottle at 0ppm. cdi: corrected to proper concentration. |
| 2018-08-02 |
53 |
repeat: 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. residue and splatter observed on walls at cook ar |
| 2018-08-02 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build-up on equipment at cook line. build-up observed on outside and inside top rims of spice bowls. observed residue on outside of dry good spice pla |
| 2018-08-02 |
45 |
repeat: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 observed wooden board being stored over top of flat top grill that is not being use |
| 2018-08-02 |
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. ice scoop observed stored directly on top of ice machine. scoop for dry goods sto |
| 2018-05-02 |
18 |
repeat: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. rice in walk-in observed cooled from last night at 65 deg f. cdi: rice discarded. |
| 2018-05-02 |
31 |
repeat: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. rice in large batch covered observed cooled from last night at 65 deg f. di |
| 2018-05-02 |
34 |
general comment:4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. digital thin probe thermometer battery dead. verification required by 5/12/18 |
| 2018-05-02 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. grease and build-up on equipment at cook line . |
| 2018-05-02 |
53 |
repeat: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. debris and build-up observed on walls at back prep |
| 2018-05-02 |
45 |
general comment: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. rubber spatulas observed damaged and melted. cdi: discarded. observed woo |
| 2017-12-20 |
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. observed buildup of food debris on walls . |
| 2017-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on equipement. |
| 2017-12-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans being towel dried . cdi instructed pic on proper air drying and had pans rewashed. |
| 2017-12-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed rice cooled in large cooking pot covered. cdi discarded product and inst |
| 2017-12-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed rice cooled from last night at 70 degrees . cdi discarded. |
| 2017-08-09 |
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 walls in kitchen area in need of cleaning. |
| 2017-08-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed broken toilet in womens restroom. |
| 2017-08-09 |
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 walk in cooler with build up of food debris and rust. |
| 2017-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed samosa stuffing mix on counter at 56 degrees. cdi took to walk in to recool. |
| 2017-04-18 |
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 walk in with food debris and rust. repeat. |
| 2017-04-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed mushrooms over ready to eat cabbage. cdi reordered. |
| 2017-04-18 |
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 walls in grill prep area in need of cleaning. |
| 2017-04-06 |
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 ceiling leaking in kitchen area. |
| 2017-04-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of rust and food debris in walk in cooler. |
| 2017-04-06 |
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 curry cooling in walk in cooler in to great of volume to facilita |
| 2017-04-06 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed yogurt being made without request for variance. cdi discarded . repeat violation. |
| 2017-04-06 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed yogurt being made on site without proper variance . cdi discarded. repeat violation |
| 2017-04-06 |
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 majority of items in walk in requiring date labeling missing labels. cdi advised pic to label all products in walk in . |
| 2017-04-06 |
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 chicken curry cooling in walk in at insufficient rate to meet cooling parameters. cdi changed cooling method. |
| 2017-04-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on pans stored as clean on dish rack . repeat violation. |
| 2017-04-06 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed majority of items in walk in lacked appropriate coverings . cdi advised pic of need for covering items in walk in cooler. |
| 2017-04-06 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic not performing duties as indicated by lack of date marking , repeated specialized process violations etc. |
| 2017-02-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on majority of large mixing bowls stored as clean. cdi took to rewash. |
| 2017-02-01 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf no certified food protection manager on duty at time of inspection. |
| 2017-02-01 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed facility making yogurt on site using backslopping technique. cdi product discarded. |
| 2017-02-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked rice stored in large cooking pot on counter at 70 degrees kitchen employee stated he made rice at approximately 8:00 a.m. cdi discarded rice. |
| 2017-02-01 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility has not applied for variance or submitted information to obtain variance to make yogurt on site. |
| 2017-02-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and rust on shelving in walk in cooler and surfaces of equipment with buildup of grease and in need of cleaning. |
| 2016-10-07 |
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 physical facility damage throughout kitchen and dry storage areas to baseboard |
| 2016-10-07 |
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 non-food contact surfaces of ovens and equipment with dried grease and food debris. insure equipment is properly cleaned at such a frequ |
| 2016-10-07 |
45 |
4-501.11 maintain equipment in good repair. observed numerous bus tubs and storage containers with chips and damage to the exterior lid portions, observed storage racks throughout facility rusting/in need of replacement or repair. |
| 2016-10-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled chemical spray bottle containing windex in the bar area. insure that all chemical spray bottles are labelled as to their contents. cdi by pic la |
| 2016-10-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed the kitchen area handsink with a damaged faucet. sink is capable only of providing hot water, in excess of 130. this handsink is inaccessible for regular, pro |
| 2016-02-19 |
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 soap dispensor behind kitchen area handsink in disrepair, observed wall damage |
| 2016-02-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans. cdi by pic pyramiding the items. |
| 2016-02-19 |
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 items being left out under no temperature controls to cool. items that a |
| 2016-02-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical bottle unlabelled in kitchen. cdi by employee labelling. |
| 2016-02-19 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed plate of shrimp uncovered in the freezer. observed peeled onions in a storage tub without a cover. cdi by pic covering items with plastic wrap. |
| 2016-02-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic is not food safety manager certified. |
| 2015-10-05 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food safety manager observed at time of inspection. |
| 2015-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large container of rice sitting at room temperature. employee stated it was portioned out into a smaller batch this morning and the large container will be placed in the oven t |
| 2015-10-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked bus tub during inspection. |
| 2015-10-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf unlabelled generic spray bottle containing windex observed during inspection. cdi by pic labelling. |
| 2015-10-05 |
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. dirty walls observed near the grill/prep area. |
| 2015-10-05 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. bathroom vent in the womens restroom observed covered in dust. |
| 2015-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris built up on the sides of equipment such as the prep sink and three compartment sink. |
| 2015-04-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2015-04-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed pic putting on gloves without washing hands prior. cdi instructed manager to wash hands. |
| 2015-04-16 |
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 employee touching ready to eat potatoes with bare hands. cdi instructed employee to put on gloves and top |
| 2015-04-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food debris in handsink.6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handsink in bar. cdi pic placed soap at sick. |
| 2015-04-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice pudding cold holding on buffet at 56f. cdi rice pudding was discarded. |
| 2015-04-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken holding in oven at 106f. cdi chicken was discarded. |
| 2015-04-16 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic white chest freezer at bar area.4-501.11 maintain equipment in good repair. observed storage racks damaged and r |
| 2015-04-16 |
47 |
.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sides of cook line equipmemt, shelving in walk-in cooler/freezer, drain pipes, undersides of tables and outsides of dry food container with heavy |
| 2015-04-16 |
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. observed areas behind sink with moldy caulk, walls and fl |
| 2015-04-16 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light unshielded throughout facility.6-303.11 intensity-lighting - c. observed lighting not meeting requ |
| 2015-04-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed rice water cooling at room temperature. rice water was 86f. cdi item wa |
| 2014-11-24 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed 2 cans of aerosol insecticides listed for household use in storage areas. raid and other flying i |
| 2014-11-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified person in charge (pic). |
| 2014-11-24 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed unclean towel used to cover the pillow used to mold nan bread before it is placed in the oven . towel should be changed every 4 hours. facility changed towel. |
| 2014-11-24 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed tandoori chicken reheated 130f. chicken is removed from the walk-in, cut, skewered and reheated in the tandoori oven. all parts must be 165f if c |
| 2014-11-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of cut peppers and onions at 68f on the cook line. item is not cooked and is used for tandori chicken. the facility has no prep cooler in the kitchen and works ou |
| 2014-11-24 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed two stem thermometers in the kitchen with sensor half way up the stem. instructed facility to provide a thin probe therm |
| 2014-11-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed grease container with lid half way off. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to oper |
| 2014-11-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sides of cook line equipment, shelving in walk-in cooler/freezer, drain pipes, undersides of tables and outsides of dry food containers with build |
| 2014-11-24 |
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. observed areas behind the sinks with moldy caulk, walls |
| 2014-11-24 |
54 |
6-303.11 intensity-lighting - c intensity light shall be at least 10 ft candles in walk in freezer. observed light be not properly functioning in freezer. 6-202.11 light bulbs, protective shielding - c light bulbs shall be shielded, coated, or otherwise s |
| 2014-11-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - c all equipment, food and non food contact surfaces shall be properly functioning and in good repair. observed storage racks damaged and rusted throughout facility. observed cold buffet unit not worki |
| 2014-06-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pall foods held hot shall be maintained at a temp of 135 or above. observed rice in the oven not meeting 135 f requirement. cdi |
| 2014-06-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces must be clean to sight and touch. observed container, pans with sticky tape residue on surfaces, spatula worn, food debris build up on plates, k |
| 2014-06-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pfood shall be protected from cross contamination by storing according to final cook temperature. observed unwashed vegetables stored above ready to eat items. cdi items reorg |
| 2014-06-18 |
41 |
3-304.12 in-use utensils, between-use storage - cin use dispensing utensils shall be stored with handles above top of food, or in clean protected location. observed scooping utensil stored inside of large rice bowl in oven, and knife soiled out on prep su |
| 2014-06-18 |
6 |
2-301.14 when to wash - pemployees shall wash hands before donning gloves for working with food. observed food employee not wash hands before putting gloves on. cdi by instruction. |
| 2014-06-18 |
1 |
2-102.12 certified food protection manager - ca certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. pic could not provide documentation. |
| 2014-06-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pall foods held cold shall be maintained at 45 f or below. observed several items such as: eggplant, cut tomato, lettuce all not meeting |
| 2014-06-18 |
8 |
6-301.11 hand washing cleanser, availability - pfeach hand washing sink shall be provided with supply of hand cleaning liquid soap. observed at front bar sink to not have hand liquid soap, but hand sanitizer instead. cdi soap was placed at hand wash sink. |
| 2014-06-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. observe |
| 2014-06-18 |
47 |
4-602.13 nonfood contact surfaces - cnon food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed shelving throughout facility with oil, food, dust debris built up on surfaces. observed debris bui |
| 2014-06-18 |
38 |
2-303.11 prohibition-jewelry - cexcept for a plain ring while preparing food employees shall not wear jewelry. observed employee with multiple rings.2-402.11 effectiveness-hair restraints - cfood employees shall wear hair restraints such as hats, hair cov |
| 2014-06-18 |
39 |
4-901.12 wiping cloths, air drying location - cwiping clothes that are wet and not in use shall be stored in sanitizer bucket. observed wet wipe cloth stored out on prep surface. cloth was placed in bucket during time of inspection. |
| 2014-06-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - call equipment, food and non food contact surfaces shall be properly functioning and in good repair. observed storage racks damaged and rusted throughout facility. observed cooler in front of facility |
| 2014-06-18 |
49 |
5-205.15 system maintained in good repair - pplumbing system shall be maintained in good repair. observed leak in piping underneath sink in men's bathroom. bucket was placed under pipe to catch water. |
| 2014-06-18 |
53 |
6-501.12 cleaning, frequency and restrictions - cphysical facility shall be cleaned as often as necessary to keep them clean. observed flooring under equipment, black residue build up behind 3 comp. sink, and walls with soiled debris present all in need o |
| 2014-06-18 |
54 |
6-303.11 intensity-lighting - cintensity light shall be at least 10 ft candles in walk in refrigeration. observed light be not properly functioning in freezer.6-202.11 light bulbs, protective shielding - clight bulbs shall be shielded, coated, or otherwis |
| 2014-06-18 |
37 |
3-305.11 food storage-preventing contamination from the premises - cfood shall be stored 6 off the floor to prevent splash, dust or other contamination. observed bottom shelf directly on right when in walk in cooler that was not 6 off the floor.3-307.11 m |
| 2013-10-28 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager present at time of inspection. facility has until jan 1, 2014 to comply. |
| 2013-10-28 |
7 |
3-301.11 preventing contamination from hands. observed employee touching naan bread with bare hands after it was cooked in oven. cdi, by instruction; directed employee to use gloves. |
| 2013-10-28 |
26 |
7-102.11 common name-working containers. observed two chemical spray bottles not labeled. cdi, labeled during inspection. |
| 2013-10-28 |
18 |
3-501.14 cooling. observed a large plastic container of fresh made tomato & onion soup that was made on 10.22.13 that had not cooled properly within cooling parameters of 6 hours total at 55f in walk-in cooler. cdi, voluntarily discarded. |
| 2013-10-28 |
38 |
2-303.11 prohibition-jewelry. observed employee preparing/handling food with bracelet on. |
| 2013-10-28 |
47 |
4-602.13 nonfood contact surfaces. need to clean food debris from kitchen surfaces around cook area. |
| 2013-10-28 |
31 |
3-501.15 cooling methods. observed large portion of onion & tomato soup coolin improperly in walk-in cooler. cdi, discussed proper cooling methods with owner. observed a pan of cooked onions sitting out on counter to cool improperly. during cooling proces |
| 2013-02-27 |
47 |
observed cleaning needed of the outer surfaces of some equipment such as counters and the outer surfaces of the grill area. also observed big icecicles accumulating on walk-in freezer floor. nonfood-contact surfaces of equipment shall be cleaned at a freq |
| 2013-02-27 |
41 |
observed knife sharpener wedged between table and wall. do not store utensil between equipment and/or walls. |
| 2013-02-27 |
39 |
obserrved wet wiping cloths not stored in sanitizing solution. this is a repeat violation. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 50 |
| 2013-02-27 |
37 |
observe open dry goods items uncovered/unprotected. once open; transfer remaining product to a container with a lid or ziplock bag. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 3 |
| 2013-02-27 |
2 |
observed no employee health policy in place. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases |
| 2013-02-27 |
1 |
observed no certified food protection manager on-site. 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 protection manager who has shown |
| 2012-10-25 |
20 |
observed tomato and onion sliced and stored on the food prep counter. tomato and onin were at room temperature; 71f. items discarded. potentially hazardous foods must be maintained at a temperature specified in the following: (a) 5°c (41°f) or less. |
| 2012-10-25 |
13 |
observed dry goods (spices) uncovered/unprotected. food shall be protected from cross contamination by except as specified under subparagraph 3 501.15(b)(2) and in ¶ (b) of this section; storing the food in packages; covered containers; or wrappings |
| 2012-10-25 |
31 |
observed rice cooling in the walk-in cooler in a deep pan and at 92f. items broken up into shallow pans to cool. cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3 501.14 by using one or more of the foll |
| 2012-10-25 |
2 |
observed no employee health policy in place. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases |
| 2012-10-25 |
43 |
observed single service articlaes stored with the food contact surface exposed/unprotected. single-service and single-use articles shall be stored as specified under ¶ (a) of this section and shall be kept in the original protective package or stored by u |
| 2012-10-25 |
39 |
observed wet wiping cloths used throughout the facility and not stored in sanitizing solution. 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 sanitiz |
| 2012-10-25 |
1 |
observed no certified food protection manager on-site. except as specified in ¶ (b) of this section; the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food esta |