| Violation Date |
Code |
Description |
| 2019-01-07 |
53 |
6-501.12 cleaning, frequency and restrictions - c clean floors in corners and under equipments. clean splash from walls behind prep stations and equipment. |
| 2019-01-07 |
46 |
4-501.15 warewashing machines, manufacturers’ operating instructions - c warewashing machine has to operate according to the data plate. the chemical dish machine is not reaching a minimum temp of 120 f observed unit reach 108f. |
| 2019-01-07 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a food processor that is not commercial and said for household use only. 4-202.11 food-contact surfaces-cleanability - pf |
| 2019-01-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed container of wiping cloths stored in a solution at 0ppm.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a container of sanitizer with wip |
| 2019-01-07 |
37 |
3-305.11 food storage-preventing contamination from the premises - c food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. observed a large bowl of white rice that was sitting at |
| 2019-01-07 |
31 |
3-501.15 cooling methods - pfobserved onion sauce cooling in deep plastic containers overnight and food reached 44f the next day. cdi items allowed to continue to cool until 41f reached. suggest using shallow metal containers. repeat. |
| 2019-01-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed container of cooked rice that was hot-holding at 73 f. cdi- container of rice was voluntarily discarded by pic. |
| 2019-01-07 |
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 observedf two containers of onion gravy that were at 44 f. pic stated that the items were cooked last night. cdi- facility chose n |
| 2018-10-22 |
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 food such as chicken curry, lentil soup, and lamb curry being cooled on co |
| 2018-10-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed container of bleach sanitizer without a label. cdi pic had label added onto sanitizer bucket. |
| 2018-10-22 |
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 facility using tphc on buff |
| 2018-10-22 |
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 food items such as chicken curry, lentil soup, ground cooked lamb, cooked potatoes, tamarin sauce, and samosas held for more than 2 |
| 2018-10-22 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee washing hands for less than 15 sec and using hands to turn the faucet off. ensur |
| 2018-10-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed container of raw chicken stored above ready-to-eat foods in the reach in unit. cdi pic moved container to proper location.3-302.11(a)(4) protect food in storage using covered conta |
| 2018-10-22 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility with a broken thermometer. cdi pic had employee purchase a thin probe thermometer during the inspection. |
| 2018-10-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked rice cold holding on shelf above 45f. cdi pic voluntarily discarded container of rice. |
| 2018-10-22 |
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 containers of water and oil, and containers of spices not labeled. ensure to label food ingredients to easily identify. |
| 2018-10-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ladles, spatulas, and 2 metal containers soiled with food debris stored as clean. cdi pic moved items to 3 comp sink to be washed, rinsed, and sanitiz |
| 2018-10-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp wiping cloths on cutting boards and prep surfaces and cloths soiled with food debris. cdi pic removed damp wiping cloths during the inspection. |
| 2018-10-22 |
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 such as serving spoons stored in a metal container on th |
| 2018-10-22 |
45 |
4-202.11 food-contact surfaces-cleanability - pf observed tamarin sauce and spices stored in blue containers not easily cleanable. pic stated that they will discontinue use of containers. |
| 2018-10-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up in reach in unit racks. ensure to increase cleaning frequency. |
| 2018-10-22 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed shared dumpster without a drain plug. |
| 2018-10-22 |
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 while actively preparing food. |
| 2018-10-22 |
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 walls and handles soiled with debris. ensure to increase cleaning frequency. r |
| 2018-10-22 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee food like an apple and containers of ice cream stored with food for public. ensure to designate an area for employee food.6-305.11/6-501.110 designate an |
| 2018-09-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved container of rice sitting above oven and holding at 90f. cdi item reheated to 165f ad placed on buffet line where it is held on tphc. repeat. points left at half because only on |
| 2018-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sandwich prep unit an d prep top at 49f ambient and holding foods in unit above 45f. cdi items held in unit for less than 3 hours and placed in walk in for cooling. repair person |
| 2018-09-19 |
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 facility using tphc on buffe |
| 2018-09-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed facility with black and pink debris. cdi employee cleaned out unit. |
| 2018-09-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household chopper used in facility. |
| 2018-09-19 |
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 walls, handles, and light switches with debris. |
| 2018-09-19 |
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 rice pudding in deep plastic container and onion gravy that needs to be ac |
| 2018-06-08 |
4 |
2-401.11 keep personal drinks stored away to prevent contamination. observed personal cup stored on clean utensil rack, and personal water bottle stored inside of a bowl with washed vegetables. |
| 2018-06-08 |
19 |
3-501.16(a)(1) keep foods at 135f or above.observed aloo tikki, jeera paloo, and tandoori chicken below 135f on buffet line. cdi time stamp added and food to be discarded within 4 hours. suggest using time.observed rice, breaded chicken, and chicken wings |
| 2018-06-08 |
20 |
3-501.16(a)(2) keep foods at 45f or below. observed canned vegetables that were sitting on bottom counter since 6/5 at 80f, potatoes at 49, and diced chicken at 52f in prep top. cdi vegetables discarded and potatoes and diced chicken placed in walk in. |
| 2018-06-08 |
13 |
3-302.11 ensure food is separated and protected to prevent contamination. observed raw salmon stored above samosas. cdi items relocated. keep raw food separate from ready to eat (rte) food. observed multiple food items in walk in, reach in units, and unco |
| 2018-06-08 |
31 |
3-501.15 follow approved cooling methods.observed facility have fried okra sitting in fryer basket while attempting to cool. cdi okra placed in flat pan and placed in walk in for rapid cooling. |
| 2018-06-08 |
41 |
3-304.12 keep in use utensils stored with handles up out of food. observed small pot fully stored in sauce pot and bowl stored inside of pot of rice to scoop. |
| 2018-06-08 |
21 |
3-501.18 date mark food according to parameters. observed tofu, boiled eggs, onion sauce, minced onions, shredded lettuce, lentils, potatoes, butter chicken gravy, cooked vegetables and other tcs items that were not dated. observed employees attempting to |
| 2018-03-22 |
54 |
6-303.11 intensity-lighting - c. 10 foot candles in walk in refrigeration. observed less than 10 foot candles in back of walk in unit. |
| 2018-03-22 |
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 walls by prep area and by back prep wall. |
| 2018-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed base of food processor, blender base, racks in reach in unit. repeat. |
| 2018-03-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved plates, bowls, metal containers, and plastic containers soiled with debris. cdi items moved for cleaning. 4-602.11 clean the equipment and utensils use |
| 2018-03-22 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved gloves that were used to go in walk in unit and come back on line and continue food prep and to touch clothes. cdi hands washed and gloves changed. |
| 2017-12-07 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer inside of beverage cooler near drinks area. repeat. |
| 2017-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved rice in rice cooker at 132-135f, aloo mutter at 122f at buffet line, and chicken pakora sitting on ledge above grill at 130f. cdi items reheated or discarded. suggest facility u |
| 2017-12-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee scooping rice for plates without wearing a hair restraint. 2-303.11 remove jewelry on hands and arms whil |
| 2017-12-07 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.observed urinal in mens restroom in need of cleaning on underside area. repeat. |
| 2017-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed handles, reach in vegetable freezer, racks in walk in, and walls behind prep units in need of cleaning. repeat. |
| 2017-09-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic/head chef wearing bracelets. |
| 2017-09-21 |
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. repair wall from recent repair upstairs. 6-501.12 floors, walls, ceilings including the |
| 2017-09-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed recycling dumpster overfilled and recycling dumpster lid opened and dumpster side door opened. |
| 2017-09-21 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. clean the underside of the mens restroom urinal. |
| 2017-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside gaskets, at reach in freezer, shelving of walk in freezer and sides of deep fryers. |
| 2017-09-21 |
45 |
4-501.11 maintain equipment in good repair. replace single torn gasket on the walk in freezer. |
| 2017-09-21 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. invert large, cleaned pots that are stored under the prep table to ensure that they are protected from contamination. observed so |
| 2017-09-21 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed a wiping cloth with debris stored on the prep counter with a sheet pan of dough cdi by remo |
| 2017-09-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed a missing air thermometer inside the reach in cooler near the beverage station. |
| 2017-09-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minor food debris left on the mincer. cdi by removal to be re-washed and sanitized. |
| 2017-09-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a large pot of raw, cut ready to eat onions stored without a cover and other pans of cooked food and sauces left uncovered inside the walk in cooler. |
| 2017-09-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed pic wash hands for less than 10 seconds. cdi- by re-directing to wash hands for a full 15 |
| 2017-06-08 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p maintain sanitizer used for mechanical warewashing at proper concentration. observed the dishmachine sanitizing at 10ppm cl. vr- p |
| 2017-06-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed one pan of cooked potatoes below 45f left uncovered inside the walk in cooler. cdi by covering. |
| 2017-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raita and rice pudding stored on the buffet above 45f (see temp observations chart) due to an insufficient amount of ice storage. cdi by providing additional ice to cool the pro |
| 2017-06-08 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed carrot pudding stored without any form of sneeze shield. cdi by moving to the hot holding buffet with sneeze shield. |
| 2017-06-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken left inside a oven turned off as low as 113f. observed carrot pudding on the buffet line in a chafing dish at 122f. cdi by reheating to 178f and 202f. |
| 2017-06-08 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. dishmachine is currently not sanitizing according to manufacturers specifications. |
| 2017-06-08 |
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. repairs to corners of walls needed and base wall behind the end of the cook line. repea |
| 2017-06-08 |
45 |
4-501.11 maintain equipment in good repair.observed torn gaskets. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed gouged cutting board on the large flip top cooler. |
| 2017-02-17 |
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 the employee preparing naan, touch the cooked naan with the ungloved hand when removing it from the skewer. |
| 2017-02-17 |
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. continue cleaning efforts, observed grease build up in th |
| 2017-02-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the kitchen handsink with a small leak. |
| 2017-02-17 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wiping cloths stored with visible soil on the prep surfaces. cdi by removal to store to be |
| 2017-02-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed in house made fried onions intentionally stored in room temperature since yesterday at 70f. cdi- explained that product must be stored cold or on tphc with a written documentati |
| 2017-02-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one small container of raw chicken stored on the upper shelf of a prep cooler over ready to eat ginger. cdi by moving the raw product to a lower shelving. |
| 2016-11-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p: observed employee wash hands with no soap, and turn off faucets without a barrier between hands an |
| 2016-11-17 |
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 peeling and slicing cucumbers with bare hands. cdi- discussion, voluntary discard of cucumbers, a |
| 2016-11-17 |
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 two bus tubs of tomato sauce in walk-in cooler dated previous day with internal temperature of 53 f and 49 f respectively. cd |
| 2016-11-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf: found windex spray bottle with green solution in it. bulk supply of windex found and it was blue. discarded entire bottle. |
| 2016-11-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed detaching base tiles in facilty.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; |
| 2016-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food and grease build-up on non food contact surfaces in kitchen primarily. more frequent cleaning needed. |
| 2016-11-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p:observed no kitchen staff with s |
| 2016-11-17 |
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 covered bus tubs of tomato sauce with internal temperatures above 45 f dat |
| 2016-11-17 |
1 |
.2-102.12 pic demonstrates knowledge by being a certified food protection manager. upon entry, person who identified himself as person in charge did not have certification as a food protection manager. cdi- owner and chef arrived after inspection started; |
| 2016-09-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce 55f and yogurt raita 49f on the salad buffet stored on ice. cdi with education on fully submerging the product on a sufficient amount of ice. additional ice was adde |
| 2016-09-08 |
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 lamb masala cooling from last night (10pm-11pm) in the walk in cooler still at 50f. cdi by disposal (see product disposition |
| 2016-09-08 |
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 one squeeze bottle of food coloring and oil unlabeled. |
| 2016-09-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed 2 pans of completely uncovered cooked food products. cdi by discarding one (see violation #18) and covering the other. |
| 2016-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris left on a couple knives stored as clean on the knife rack. observed a few hotel pans stored as clean with food debris. cdi by removal to r |
| 2016-09-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 2-3 fruit flies in the facility. according to the pic the facility has a contracted pest control company that visits monthly. advised to clean any noted areas that may serve a |
| 2016-09-08 |
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 lamb masala sauce cooling in a deep metal pan still 50f after over 12 hour |
| 2016-09-08 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. advised to invert large pots stored under the prep table. observed food debris inside from food falling from the above prep table |
| 2016-09-08 |
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 replace gouged cuttting boards on the front flip top coolers and small cutting board found |
| 2016-09-08 |
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 walk in cooler shelving and splatter on the outsides of food containers. observed build up inside the prep cooler gaskets. |
| 2016-09-08 |
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 broken tiled covings. 6-501.12 floors, walls, ceilings including the attachmen |
| 2016-09-08 |
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 a cup stored inside the flour bin for use as a scoop buried under the f |
| 2016-06-01 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p: observed some food extending out beyond sneeze shield at salad buffet cart. |
| 2016-06-01 |
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 some damaged and detaching base tiles and damaged wall corners.6-502.12 floors |
| 2016-06-01 |
51 |
. 5-501.17 provide a covered waste bin in female restrooms. no covered waste bins in female restrooms. |
| 2016-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. surfaces of equipment and containers with build-up. discard re-used yogurt and other containers when they become soiled. |
| 2016-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: cut greens on salad buffet 65 f. moved greens to freezer for chilling. |
| 2016-06-01 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p: found two soups put into small warmer to reheat on buffet line. soups were 56 f and 76 f. cdi-taken to stovetop and reheated. found curry chicken taken to bu |
| 2016-06-01 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: numerous uncovered tubs and pans of food in walk-in cooler. cdi- foods covered. |
| 2016-06-01 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p: observed employee recontaminate hands by turning off faucets of handsink with clean hands. cdi- di |
| 2016-06-01 |
2 |
| 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: one food employee not informed of reporting responsibilities.cdi- employee was given employee health policy forms and verbal |
| 2016-03-15 |
33 |
3-501.13 thawing - c observed chicken on counter thawing, bag on top 65f. cdi-chicken that was above 45f thrown away chicken below 45f put in refrigerator. instructed pic to thaw overnight in cooler. |
| 2016-03-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed food debris in large mixer and blender stored clean. cdi-sent to dishmachine |
| 2016-03-15 |
39 |
4-901.12 wiping cloths, air drying location - c observed dirty wiping cloth sitting on cutting board. when wiping cloths get dirty they need to be laundered. do not store wet wiping cloths on food prep. |
| 2016-03-15 |
45 |
4-202.11 food-contact surfaces-cleanability - pf observed blender with dry rotted gasket and split food contact end of plunger for meat grinder. pic is going to replace both |
| 2016-03-15 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed several opened bags of dry goods not properly closed or put into covered containers. |
| 2016-03-15 |
51 |
5-501.17 toilet room receptacle, covered - c observed no covered receptacles in women's bathrooms. |
| 2016-03-15 |
53 |
6-201.16 wall and ceiling coverings and coatings - c observed some very stained ceiling tiles and very dirty vent in upstairs storage with uncovered single service. |
| 2016-03-15 |
54 |
6-202.11 light bulbs, protective shielding - c observed bulbs not shielded or shatterproof in upstairs storage (opened single service items). |
| 2016-03-15 |
47 |
4-602.13 nonfood contact surfaces - c observed some general cleaning needed in kitchen including insides and shelving of coolers/freezers. |
| 2015-12-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee working at cook line with large wristwatch on wrist. |
| 2015-12-10 |
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 lamb in cooling process in tightly covered containers in deep volume. cdi-m |
| 2015-12-10 |
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: found lamb and chicken dated 12/8 in shallow pans 73 f. determined labels were incorrect but pic could n |
| 2015-12-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p: observed employees leaving work stations, entering walk-in cooler and returning to food prep without discarding gloves. |
| 2015-12-10 |
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 lentil chips being removed from toasting heat and stacked for service, with bare hands. cdi- discarded len |
| 2015-12-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p : observed employees donning gloves without washing hands prior. cdi- direction to wash hands before putting on gloves.2-301.15 only wash hands in handwashing sink.-pf: observed two empl |
| 2015-12-10 |
4 |
2-401.11 eating, drinking, or using tobacco - c: observed employee walking thru kitchen eating. provide a designated area for employees to eat while at work. |
| 2015-09-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p: observed signed employee health |
| 2015-09-21 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: uncovered custard in walk-in cooler. cdi-covered. |
| 2015-09-21 |
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: roasted eggplant, baked potatoes, vegetable fritters, onion cakes, potato vada not date marked in walk-in cooler. cdi-allowed to date as pi |
| 2015-09-21 |
26 |
. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : found spray bottle labeled as windex and also as soap. cdi- discardedbottle. |
| 2015-09-21 |
27 |
3-502.11 obtain a variance for specialized processes.-pf: pic states facility makes yogurt. according to recipe and procedures given by pic, a variance is required if facility is to continue making yogurt. cdi- gave pic variance request forms and instruct |
| 2015-09-21 |
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. floors and walls in facility in need of more frequent cleaning. |
| 2015-09-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: thin probe thermometer broken. new thermometer within 24 hours. verification required. |
| 2015-09-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. hot plate warmers under buffet foods for household use only. |
| 2015-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed surfaces in kitchen with build-up. interior of commercial refrigerator in need of cleaning. interior door gaskets of coolers in need of cleaning. |
| 2015-09-21 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified. |
| 2015-09-21 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf : refer to # 27 above. |
| 2015-05-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates, pans, knives, ice scoop, metal containers soiled with debris. cdi items moved to sink for cleaning. repeat. |
| 2015-05-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed potato vada, turnip paneer, dal tarka, mushroom broccoli, and butter chicken held below 135f. cdi items reheated. repeat. suggest using time. tphc procedures left. |
| 2015-05-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed two unlabeled bottles of windex. cdi chemical poured into labeled containers. |
| 2015-05-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed food burners used for hot holding on buffet line state only for household use only. |
| 2015-05-19 |
46 |
4-603.14 equipment food contact surfaces shall be washed to effectively remove soiled debris. observed facility complete raw chicken prep on back prep tables and used only sanitizer to clean down area. cdi had facility use soapy water, rinse table and san |
| 2015-05-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior and exterior of prep unit, prep doors, reach in freezer floor and holders soiled with debris. |
| 2015-05-19 |
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 walls in kitchen area soiled with debris. |
| 2015-01-15 |
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 vegetable potatoes, green beans and mushroom mix, lamb, and chick peas not dated. cdi items dated. repeat. |
| 2015-01-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed vegetable fitter and tandoori chicken below 135f. cdi items reheated above 165f. repeat. |
| 2015-01-15 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed tandoori chicken cooked to 158f. cdi item continue to cook until it reached 189f. |
| 2015-01-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed facility with meat grinder, ice machine, plates, and plastic containers soiled with food debris. cdi grinder broken down for cleaning, employee start |
| 2015-01-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken stored above boiled eggs and lamb in reach in unit. cdi item relocated.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. |
| 2015-01-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee put on gloves without hand washing. cdi hands washed and gloves donned. 2-301.15 only wash hands in handwashing sink.-pf. observed employee wash hands in 3 comp sink. |
| 2014-09-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed tandoori chicken and vegetable pakura below 135f. cdi items d |
| 2014-09-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed lettuce, tomatoes, and kheer above 45f. cdi items disca |
| 2014-09-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 onion gravy not la |
| 2014-09-16 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . observed unlabeled cleaner bottle in kitchen. cdi item labeled. |
| 2014-09-16 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. 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. observe |
| 2014-09-16 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep table, microwave doors, and grease trap for |
| 2014-09-16 |
31 |
3-501.15 cooling methods - pf. 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 facility cooling potatoes in large bowl. c |
| 2014-05-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. foods that are held in the facility for 24 hours or more shall be dated. observed fried veggies in reach in without date. cdi item dated. |
| 2014-05-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed lettuce, rice chutney, and tomatooes at buffet above 45f. cdi items discarded |
| 2014-05-20 |
45 |
4-205.10 food equipment, certification and classification - c. except for toasters, mixers, microwave ovens and water heaters food equipment shall be in accordance with ansi accreditation. observed domestic blender and chopper in the facility.4-201.11 eq |
| 2014-05-20 |
2 |
2-103.11 (m) person in charge-duties - pf. pic shall inform employees about major reportable symptoms and illnesses. observed no on staff with knowledge of reportable illnesses and symptoms. verification required. |
| 2014-05-20 |
54 |
6-303.11 intensity-lighting - c. atleast 10 ft candles in walk in refrigeration. observed walk in cooler with lighting below 10 ft candles. |
| 2014-05-20 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. physical facilities shall be kept in good repair. observed cracked tiles near walk in cooler. |
| 2013-11-13 |
47 |
clean the walls by the cook line. |
| 2013-11-13 |
13 |
3-304.15 (a) gloves, use limitation. employees must change gloves between tasks. observed employees working with food, then cleaning, then back to food without a glove change. cdi - employee corrected. |
| 2013-11-13 |
7 |
3-301.11 preventing contamination from hands. bare hand contact with ready to eat food is not permitted. observed an employee handeling ready to eat food when the inspection began. cdi- washed hands and put on gloves. |
| 2013-11-13 |
1 |
2-102.11 demonstration. the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approved c |
| 2013-08-20 |
6 |
employees must wash their hands before donning gloves to work with food. observed employees put on gloves when the inspection began but did not wash their hands. cdi- reinforced hand washing. |
| 2013-08-20 |
7 |
bare hand contact with ready to eat food is not permitted. observed employees touching ready to eat food with their bare hands when initial survey of the kitchen was done. cdi - unexplained and enforced no bare hand contact. |
| 2013-08-20 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approved certifications. cdi by in |
| 2013-08-20 |
39 |
store wet wiping cloths in sanitizer. observed wet cloths on equipment and cutting boards. |
| 2013-08-20 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed no date marking system in place. facility must im |
| 2013-03-15 |
53 |
continue working on repairing and cleaning the floors in the facility. |
| 2013-03-15 |
21 |
facility must date mark ready to eat food as required by the rules. this includes cooked and cooled foods. the facility has the handout which explains date marking. the food can be held for 7 days if held at 41f or below. observed no date marking in the f |
| 2013-03-15 |
19 |
maintain hot food at 135f or greater. rice in the warming unit was found at 94f. cdi; rice was discarded. |
| 2013-03-15 |
13 |
single use gloves shall be used for only one task such as working with ready to eat food and discarded when damaged; soiled; or changing tasks. observed employees wearing their gloves for all tasks without changing and one employee wiping his gloves with |
| 2013-03-15 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. |
| 2012-11-19 |
21 |
facility must date mark ready to eat food as required by the rules. this includes cooked and cooled foods. the facility has the handout which explains date marking. the food can be held for 7 days if held at 41f or below. observed no date marking in t |
| 2012-11-19 |
6 |
employees must wash their hands frequently as appropriate. observed employees were not washing their hands before putting gloves on to work with food. observed another employee came into the kitchen and scooped rice with a bowl for their personal consum |
| 2012-11-19 |
7 |
bare hand contact with ready to eat food is no longer allowed. observed an employee taking vegetables to cut with their bare hands. once vegetables are washed; bare hand contact is not permitted. cdi by instruction. |
| 2012-11-19 |
14 |
equipment and utensils shall be properly cleaned and sanitized. observed several utensils hanging above the 3 compartment sink were not clean to sight and touch. cdi by placing these with the dirty dishes for further processing. |
| 2012-11-19 |
20 |
all food being held cold shall be held at 45f or below. observed somosas in the cold holding unit at 60f. cdi by moving to the bottom of the unit. |
| 2012-11-19 |
26 |
working containers of chemicals must be labeled. observed a spray bottle with an unknown chemical. cdi. |
| 2012-11-19 |
2 |
facility must have an employee health policy and inform all their employees of this policy by the next inspection. cdi by instruction. |
| 2012-11-19 |
34 |
facility must obtain a suitable small diameter probe thermometer for taking the temperature of thin items. cdi by instruction. |
| 2012-11-19 |
39 |
facility must hold wiping cloths between uses in sanitizer solution. |
| 2012-11-19 |
47 |
general cleaning is needed of non-food contact surfaces and shelving throughout the kitchen. |
| 2012-11-19 |
53 |
observed the kitchen floor is in poor repair and difficult to clean. |
| 2012-11-19 |
31 |
observed a cooked cheese product sitting out at 120f. observed cooked potatoes at 118f. cdi by moving these to the walk-in in shallow pans uncovered to cool rapidly. |
| 2012-11-19 |
1 |
facility must have a person certified in food safety by an ansi accredited program in charge during all hours of operation. cdi by instruction. two point deduction begins 2014. |