| Violation Date |
Code |
Description |
| 2018-12-18 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug for shared dumpster missing. |
| 2018-12-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed front handwash sink draining slow. |
| 2018-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top two trays of teriyaki chicken overstacked and measured at 52 degrees . cdi discarded. |
| 2018-12-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed reheated meatballs in steamwell at 110 degrees . cdi reheated to 165. |
| 2018-12-18 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed both handwashes would not exceed 86 degrees. 10 day verification required. |
| 2018-02-26 |
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 frp board peeling away from wall around mop sink. |
| 2018-02-26 |
45 |
4-501.11 maintain equipment in good repair. observed sanitizer dosing machine connected to the 3 compartment sink dispensing quat sanitizer at ~50ppm. ensure quat sanitizer is dispensed with a concentration of 200-400ppm. |
| 2018-02-26 |
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 utensils stored in philly steak and in ice machine with handles in dire |
| 2018-02-26 |
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 4 seasoning shaker bottles without labels on them. bottles were labeled during inspection. |
| 2018-02-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 chemical spray bottles without labels on them. cdi- bottles were labeled. |
| 2018-02-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in 3 compartment sink and in 1 sanitizer bottle at ~50ppm quat concentration. solutions were strengthened by adding quat concentrate until approximately 200ppm was achieved. v |
| 2018-02-26 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2017-08-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer spray bottle at 0ppm quat concentration and the sanitizer in the 3 compartment sink at ~50ppm during warewashing. cdi- sink and bottle contents were discarded and refilled |
| 2017-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods cold holding above 45f in the sandwich prep. cooler (see chart). cdi- foods were transferred to the walk in cooler for cooling. |
| 2017-08-16 |
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 4 unlabeled seasoning shakers along sandwich make line. |
| 2017-08-16 |
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 3 utensils being stored in food containers with the utensil handles in |
| 2017-08-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal belongings stored on the preparation table at the entrance to the kitchen. |
| 2017-08-16 |
45 |
4-501.11 maintain equipment in good repair. observed hand sink in kitchen peeling away from the wall. |
| 2017-08-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed an employee drying a cleaned knife with a paper towel. |
| 2017-02-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages, one not covered, on a prep. table where food was being prepared. beverages were relocated. |
| 2017-02-22 |
51 |
6-302.11 supply toilet tissue at each toilet. observed no toilet paper in the women's restroom. |
| 2017-02-22 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. |
| 2017-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken breast and sliced cheese cold holding above 45f in the open air sandwich station (see chart). cdi- top portions of foods were relocated to the walk in cooler fo |
| 2017-02-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer concentration in a sanitizer spray bottle and at the 3 compartment sink at ~50ppm. cdi- water pressure was adjusted at the 3 compartment sink dispenser to correct the con |
| 2017-02-22 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the handsink nearest the 3 compartment sink. pic indicated this handsink is not used by employees. cdi- dispenser was refilled. |
| 2016-08-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. pink and black build up on hard to reach areas inside ice machine. clean |
| 2016-08-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf strainer stored in handsink upon entry to kitchen. cdi - relocated. |
| 2016-08-01 |
45 |
4-501.11 maintain equipment in good repair. chipping paint and rust on walk in cooler shelves. repaint or replace. |
| 2016-04-22 |
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 one pans of veggie patties in walk in cooler dated 4-15 which should have been discarded 4-21; all other |
| 2016-04-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p ham, roast beef, and chicken breasts overstocked in pans and holding above 45f in make line. cdi - out of temp portions pulled to cool as make line was stocked less than 1 hour prior. |
| 2016-04-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dark build up inside ice machine. cleaning started during the inspection. improvement noted from last inspection. |
| 2016-04-22 |
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 recontaminate hands after washing by touching faucet handles with bare hands to |
| 2016-04-22 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf no one in charge of facility upon start of inspection. cdi - certified pic arrived 30 minutes later. |
| 2015-12-01 |
45 |
4-501.11 maintain equipment in good repair. observed minor rust developing on shelves in walk in cooler. repaint or replace. |
| 2015-12-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few food pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2015-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p buffalo chicken and shredded mozzarella cheese stocked above the fill line and holding above 45f at the make line station. cdi - both items relocated to walk in cooler as they were recen |
| 2015-12-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. black build up on interior surfaces of ice machine. clean. |
| 2015-12-01 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no soap available at handsink next to prep sink. cdi - restocked. |
| 2015-12-01 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2015-06-15 |
51 |
6-501.18 maintain hand washing sinks, toilets and urinals clean. observed mold and some buildup behind the toilet on the floor. clean often enough to prevent buildup. |
| 2015-06-15 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no pic present at time of inspection with proof of certification. repeat pic must be present during operations. owner hemant thakor arrived as inspectors were endin |
| 2015-06-15 |
8 |
5-202.12 provide at least 100f water at hands inks .-pf observed handsinks with a range of 88-93f at handsinks in the kitchen and restrooms that employees use. have plumber adjust handsink temperatures to make sure all handsinks reach the proper temperatu |
| 2015-06-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed two containers of paint in aerosol cans stored above handsink near entrance of kitchen. cdi - paint containers moved. |
| 2015-06-15 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed dumpster area overrun with litter. this dumpster is a common collection for all businesses in the strip. cleaning |
| 2015-06-15 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed a pack of napkins and lids for salad containers stored under handsink. cdi - items moved to another cabinet away |
| 2015-06-15 |
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 working containers of dressings without a label with the common name. |
| 2014-10-24 |
14 |
general comment: 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. all food contact surfaces shall be clean to sight and touch. observed some deep grooves on the cutting boards. cdi- manager was notified to change/ |
| 2014-10-24 |
1 |
2-102.12 certified food protection manager - c. observed no servsafe or equivalent. cdi by instruction. r. |
| 2014-03-12 |
39 |
4-901.12 wiping cloths, air drying location - c. observed two wet wiping cloths being stored beside the handwash sink. |
| 2014-03-12 |
1 |
2-102.12 certified food protection manager - c. observed no servsafe or equivalent. cdi by instruction. r. |
| 2013-07-25 |
39 |
all wet wiping cloths shall be stored in sanitzing solution when not in use. observed a wet wiping cloth on the food prep table. cdi wet wiping cloth was voluntarily discarded of. |
| 2013-07-25 |
45 |
all equipment shall be maintained in a state of good repair. observed the back sink to be not working. r. |
| 2013-07-25 |
1 |
an ansi accredited food protection manager shall be present at all times. observed no servsafe or equivilant. cdi by instruction. |
| 2013-05-31 |
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. pf observed a bottle of sanitizer without the chem |
| 2013-05-31 |
1 |
(a) 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 |