| Violation Date |
Code |
Description |
| 2018-07-26 |
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 missing and damaged baseboard and floor tile in kitchen area specially ne |
| 2018-07-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster sliding door open. 5-501.111 keep storage areas and bins for waste in good repair. observed holes on dumpster. ensure dumpster is replaced or |
| 2018-07-26 |
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 shelving throughout. |
| 2018-07-26 |
45 |
4-501.11 maintain equipment in good repair. observed some rusting on shelving throughout establishment. observed cooler near grill not able to hold tcs food at 45 or below. pic stated cooler was left off during the night because of a mal function. reminde |
| 2018-07-26 |
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 coleslaw cooling in covered containers. observed a large container of lett |
| 2018-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods in flip top near grill above 45f, see chart. pic stated items were placed in flip top an hour prior to inspection. no tcs foods were left in cooler overnight. |
| 2018-07-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand washing sink in dish area blocked by dish machine chemicals, and at front house blocked by boxes. cdi, items moved to allow access to hand washing sinks. |
| 2018-07-26 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employee handle ready to eat food directly after handling |
| 2017-12-22 |
4 |
repeat: 1 pt -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee personal drinks stored on top of microwave in kitchen. cdi: drinks either discarded/relocated. |
| 2017-12-22 |
8 |
repeat: 1 pt. -5-202.12 provide at least 100f water at handsinks. -pf. observed hot water nozzle not working on handsink at dish area therefore no hot water is provided at handsink. cdi: by instruction to repair nozzle to provide hot water. |
| 2017-12-22 |
20 |
general comment: 0 pts -3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cod, shrimp, and salmon inside small flip top above 45f (see temp chart). cdi: all items removed and stored inside walk-in to properly cool. cooler ther |
| 2017-12-22 |
53 |
repeat: 0.5 pts. -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 missing/damaged baseboard and floor tile in kitchen are |
| 2017-12-22 |
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 - 1.5 pts. - observed some dates not legible inside walk-in. cdi: dates replaced and made more clear.3-501.18 discard the food requiring dat |
| 2017-04-03 |
21 |
general comment:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a pack of hot dogs not dated that were opened today and will be used in a few days. cdi: correct open date placed on |
| 2017-04-03 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink on top of reach-in cooler on cook line and another on back shelf next to food items. cdi: drinks removed. |
| 2017-04-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved macaroni and cheese plates with visible dried food debris. cdi: by removing to be cleaned. observed mutiple pans stacked on shelf with sticker residue. |
| 2017-04-03 |
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. -pfobserved pans of salad mix stacked and cooling with plastic tightly wrapped i |
| 2017-04-03 |
8 |
general comment:6-301.11 provide soap for handwashing at each handsink. -pfobserved soap missing from handsink dispenser at dish machine area. cdi: by restocking. |
| 2017-04-03 |
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. -pfobserved mutiple cracked plastic containers stored on back shelf at dish.4-501.11 ma |
| 2017-04-03 |
53 |
repeat: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 cracked floor tiles and missing baseboard tiles on cook line and ba |
| 2017-04-03 |
35 |
general comment:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed a few dry good containers not labeled in back prep area. |
| 2016-10-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed line cook placing reheated soups into hot holding when reheat temperatures only reached 108f and 127f. cdi - explained rule, cook reheated to 176f an |
| 2016-10-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed covered tub of rice made earlier this morning and stored in walk in cooler |
| 2016-10-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed some salt and pepper shakers unlabeled as well as a faded label on a bin of flour. |
| 2016-10-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee separating slices of cheese while not wearing a hair restraint. |
| 2016-10-18 |
45 |
4-501.11 maintain equipment in good repair. observed one cold drawer not working on cook line. it had sticky tape on the front of the drawer. observed split gasket on another cold drawer. |
| 2016-10-18 |
33 |
3-501.13 use approved thawing methods. observed fish measuring 53f in a cold drawer on the line.pic stated that fish had been thawed under running water earlier this morning. do not let fish temperature rise above 45f during process. |
| 2016-10-18 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed no backflow prevention device at can wash. vr - verification required. will return next week on friday to ensur |
| 2016-10-18 |
50 |
5-402.13 maintain sanitary sewage system.-p observed what appeared to be used mop water standing in puddles on the ground outside back door and next to inverted mop buckets. cdi - explained violation to pic and asked that he require use of the can wash in |
| 2016-10-18 |
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 missing baseboard tiles, a few chipped floor tiles on the line. 6-502.12 |
| 2016-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust on the fan covers of the walk in cooler. |
| 2016-05-23 |
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 observed a few plastic food pans with cracks. |
| 2016-05-23 |
43 |
general comment - 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed boxes of dinner napkins stored on the floor of dining room storage room. |
| 2016-05-23 |
21 |
repeat - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved deli ham & turkey meat, hot dogs, and sliced cheese inside grill cooler drawers without a date. cdi - items date marked. |
| 2016-05-23 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection present at beginning of inspection. certified manager later arrived about 20 minutes into inspection. |
| 2016-01-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw beef/lamb shaved from spit at 83 f and placed in refrigerator to cool. cdi- reheated above 165 f |
| 2016-01-25 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed bare hand preparation of cut leafy greens. conversation with employee revealed he did not understand he couldnt contact lettuce with his bare hands. this repr |
| 2016-01-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed upon entering facility, food employee removed beverage from prep table to underneath shelf. cdi- instruction provided |
| 2016-01-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cole slaw, chicken salad, cut deli meat and hb eggs not date marked in prep units. all on day two. cdi- date marked |
| 2016-01-25 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed food employee cutting leafy greens with bare hands. cdi- removed and re-washed |
| 2016-01-25 |
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 observed shaved cooked gyro meat being added directly to pan of the same that had b |
| 2016-01-25 |
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 scoops stoed on dump grates. cdi- removed |
| 2016-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed fish prep unit cold holding at 54 f. pic stated it was turned off. raw fish in top all had ice water on them and at 45 f or less. maintain in proper working order, ice dhould not be utilized as long ter |
| 2015-10-21 |
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.broken floor tiles in some areas of kitchen especially cook line. |
| 2015-10-21 |
45 |
4-501.11 maintain equipment in good repair.screen to gyro cooker starting to tear.fryer basket wires broken.condensation leak at bottom of sandwich cooler. monitor for repair. shelving starting to rust inside walk-in cooler. |
| 2015-10-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.plastic food pans stacked wet on dish shelf. |
| 2015-10-21 |
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. -pfgyro meat at 57f cooling inside walk-in for ~ an hour with plastic tightly covering |
| 2015-10-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pflettuce spinner stored on top shelf with food debris remaining. cdi - taken apart and stored at dish machine area to be cleaned. |
| 2015-06-15 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. on site pic did not have ansi certification. ansi certified pic did not arrive until 10:20am. 2-101.11 pic shall be present during all hours of operation.-pf pic informe |
| 2015-06-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one empty paper towel dispenser at the hand sink nearest the stove. cdi- paper towel dispenser refilled. |
| 2015-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 soiled side dish bowls stored clean near a flip top cooler, an onion dicer stored clean with onion debris on the blades, and plastic containers wit |
| 2015-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed 6 torn gaskets on grill pull out coolers. |
| 2015-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust accumulation on the fan ventilation cover of the ice machine and oil accumulation on a shelf above a flip top cooler. |
| 2015-02-06 |
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 observed 3 cracked plastic containers on a clean equipment storage rack near the dish mac |
| 2015-02-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several chicken filets hot holding in oil below 135f (see chart). cdi- all chicken filets were reheated to above 165f (see chart). |
| 2015-02-06 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed an empty soap dispenser at the back handsink near the dish machine. cdi- soap was purchased from a nearby store. |
| 2015-02-06 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic had an expired ansi certification.2-101.11 pic shall be present during all hours of operation.-pf pic informed me that she did not arrive on site until 9am however foo |
| 2014-09-26 |
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. observed dusty ventilation by the ice machine and behind the front counter and cooking line. |
| 2014-09-26 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed two containers of rice dated 9/19 in the walk in cooler. cdi by discarding both containers. |
| 2014-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed drying racks over the dish machine with sticky residue on them. |
| 2014-05-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. store foods based on their final cook temperatures. observed raw comminuted beef being stored above whole muscle intact pork in the walk in cooler. cdi by rearranging sto |
| 2014-05-15 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. foods shall be discarded if they exceed their datemarking parameters. observed one pan of barbecue pork dated 5/8/14. cdi by discarding. |
| 2013-09-25 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitiongeneral comment: clean ventilation system so that nuisance doesn't occur. observed some dust accumulating on vent fan inside walk-in cooler. |
| 2013-09-25 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storinglinens and single service items shall be stored 6 inches off of the ground. observed 1 container of clean linens stored on ground inside storage closet |
| 2013-09-25 |
41 |
3-304.12 in-use utensils, between-use storagegeneral comment: store handles of scoops outside of food. observed 1 scoop used for flour laying on product. cdi, operator removed scoop for cleaning. |
| 2013-09-25 |
39 |
3-304.14 wiping cloths, use limitationgeneral comment: store wet wiping clothes in sanitizer in-between uses. observed 1 wet wiping cloth stored on prep table in kitchen. improvement made since last inspection. |
| 2013-09-25 |
34 |
4-204-112 temperature measuring devices-functionalityany hot hold or cold hold equipment used to store potentially hazardous food shall be provided with a thermometer to measure ambient air temperature. observed temperature gauge broken on low cold hold u |
| 2013-09-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessgeneral comment: provide sanitizer at proper concentration. observed 1 container of chlorine sanitizer below 50ppm. cdi, operator refil |
| 2013-09-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationfood shall be stored in wrappings, packages, or covered containers. observed 1 ice bin used for drinks overstacked and lid not able to close behind counter and the other one left |
| 2013-04-24 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no cover on garbage can in the women's restroom. |
| 2013-04-24 |
45 |
keep equipment in good repair. observed flip top prep unit lid with hindge missing. observed a broken plastic drawer in kitchen. |
| 2013-04-24 |
39 |
wet wiping clothes shall be stored in sanitizer or maintained dry. observed 4 wet wiping clothes stored on prep tables in the kitchen. |
| 2013-04-24 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed 3 working containers of degreaser not lab |
| 2013-04-24 |
13 |
store food in packages; wrappings; or covered containers. observed 1 box of jalopeno poppers uncovered/unprotected in walk in freezer. corrected during inspection. |
| 2013-04-24 |
4 |
a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) the employee's hands;(2) the container; and(3) exposed food; clean equipment; utensils; and linens; and unwrapped single-service and si |
| 2013-04-24 |
1 |
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 proficiency of required information through passing a t |
| 2013-02-25 |
39 |
store cloths used for wiping surfaces in an approved sanitizer between uses. observed wet cloths on surfaces in kitchen. |
| 2013-02-25 |
41 |
do not store utensils for handling food on absorbant surfaces. observed tongs for fish on cloth. |
| 2013-02-25 |
26 |
label working containers of poisonous materials with contents. observed unmarked bottles of degreaser; window cleaner. cdi- marked |
| 2013-02-25 |
46 |
obtain test strips for testing quat sanitizer. observed no strips in facility. |
| 2013-02-25 |
21 |
date mark milk; cooled soups with date of opening or preparation. cdi- marked |