| Violation Date |
Code |
Description |
| 2018-12-17 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed soot |
| 2018-12-17 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. repeat violation. observed outdoor dumpster in disrepair (bottom corners are open). mr. makkar is being proactive with trying to get the waste company and the property manager t |
| 2018-12-17 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed tongs on the buffe |
| 2018-12-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed potatoes stored in storage shed out back in dirty environment. advised to store potatoes in bins to pr |
| 2018-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product overstacked in the flip top unit. excellent effort on cold holding. cdi - pulled excess product to refrigerator to bring down to proper temperature. a |
| 2018-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-po |
| 2018-07-06 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. repeat violation. observed raw salmon in chest freezer without protection. cdi - educated to protect food by using containers, wrappings, or packaging. disca |
| 2018-07-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw chicken not cooked all the way in the fire oven. cdi - educated about different process; only fill up chicken half |
| 2018-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed butter in walkin cooler in temperature danger zone. refer to temperature chart. cdi - discarded product. advised to store tcs product in refrigerators inside |
| 2018-07-06 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed chlorine sanitizer bucket at 0 ppm. cdi - refilled with solution at proper concentration. |
| 2018-07-06 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed that facility has replaced all gaskets. observed one light bulb under the hood out. advised to repair. |
| 2018-07-06 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. repeat violation. observed outdoor dumpster torn at the bottom. advised to have dumpsters replaced. |
| 2018-06-06 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food in storage in the kitchen left out over night with no protective wrappings. cdi - educated to protect food during storage. relocated to area wh |
| 2018-06-06 |
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 repeat violation. observed product heat treated from last night that did not meet the time/temp cooling criteria. refer to temp chart |
| 2018-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed tcs product in the walkin cooler in the temperature danger zone. refer to temperature chart. cdi - advised to hold food at 45f or less. repair walkin cooler |
| 2018-06-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed beans soaking in pots that were stored on the floor. cdi - relocated beans to the stove top for a cle |
| 2018-06-06 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed tongs on buffet lin |
| 2018-06-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roach during inspoection, crawling on the wall. advised to keep facility clean from food debris, stop leaving food out over night, and to continue pest control methods. |
| 2018-06-06 |
45 |
4-101.19 nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. observed items stored on cardboa |
| 2018-06-06 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-06-06 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. repeat violation. observed dumpsters in disrepair. the waste dumpster is torn at the bottom corner. advised to request for new dumpsters. 5-501.113(b) keep dumpster, outside wast |
| 2018-06-06 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed soot |
| 2018-06-06 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility is re-using plastic sour cream commercial containers. advised to stop re-using these articles. use food grade multi use containers. |
| 2018-03-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee not washing hands before putting on gloves and before food preparation. cdi - educated to wash hands before putting on gloves and before food preparation. employe |
| 2018-03-20 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cauliflower and potatoes not covered in the walkin cooler. cdi - educated to keep items covered during storage to protect from contamiation. food em |
| 2018-03-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed immersion blender and knives with dried food debris on the food contact surfaces. cdi - brought to dishpit for a cleaning procedure |
| 2018-03-20 |
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 red chicken did not meet cooling time/temperature criteria. refer to temperature chart. the chicken was cooked last night an |
| 2018-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed tofu in the temperature danger zone at the flip top unit. refer to temperature chart. flip top unit is working properly; all other products are at proper temp |
| 2018-03-20 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed pasta that was prepared on sunday that was not dated. cdi - educated food employee about proper date marking criteri |
| 2018-03-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. repeat violation. observed that the sliding glass door equipment has prepared tcs food in it. data plate states it is to be used fo |
| 2018-03-20 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-03-20 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. repeat violation. observed outdoor dumpster with pits at the bottom. advised to provide new dumpster. 5-501.113(b) keep dumpster, outside waste containers covered with tight-fit |
| 2018-03-20 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed soot |
| 2018-03-20 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. repeat violation. observed food employee without hair restraint on. cdi - food employee pu |
| 2017-11-07 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed |
| 2017-11-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the immersion blender stored as 'clean', but still has old food debris dried onto food contact surface of the blender. |
| 2017-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food out of temperature. refer to temperature chart; walkin cooler ambient air temperature is at 44f. product is not being stored at 45f and below. cdi - facility out of compli |
| 2017-11-07 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee preparing food without hair restraint on. cdi - food employee put o |
| 2017-11-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed cleaned items wet stacked on the storage rack in the back of the facility. cdi - educated to keep items apart to allow items to air dry. removed wet stac |
| 2017-11-07 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw shelled eggs stored above ready to eat food. cdi - educated to store raw animal products below ready to eat food. relocated the raw shelled eggs to the bottom of the unit u |
| 2017-11-07 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-11-07 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed the outdoor dumpster with a tear at the bottom corner by the drain plug. advised facility to have outdoor dumpster that is sound of construction to prevent contamination |
| 2017-11-07 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shallp cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violation |
| 2017-11-07 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. repeat violation. observed same sliding door unit being used for refrigeration fo tcs products that are unpackaged. data plate sta |
| 2017-08-10 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. repeat violation. observed food e |
| 2017-08-10 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed no dates on any products in the flip top, reach in, or walkin cooler. all product comes from the bulk storage in wal |
| 2017-08-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation. observed 2 live roaches during inspection. one crawling on the hood above the stove. one inside the sanitation score frame. ehs removed pests. ehs observed ecolab pe |
| 2017-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed containers wet stacked on storage rack. advsied to allow items to air dry. |
| 2017-08-10 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed rice scooper stored |
| 2017-08-10 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed sliding glass door equipment not being used for its purpose. observed tcs product being stored for cold holding when data |
| 2017-08-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-08-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed dirty |
| 2017-06-06 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during ins |
| 2017-06-06 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontamina |
| 2017-06-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed kitchen handsink without paper towels. cdi - food emplmoyee provided paper towels to the handsink. |
| 2017-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed immersion blender not clean to sight and touch. food debris on blade and build up on shaft. advised to spend more time during the washing and rinsing |
| 2017-06-06 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer above 200 ppm. cdi - educated to use sanitizer test strips everytime when creating sanitizer solution. ehs educated how to create solution; diluted |
| 2017-06-06 |
36 |
6-202.15(d) openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. observed back door wide open upon arrival. cdi - employee closed door. ehs recommended ai |
| 2017-06-06 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed food employees unaware of the reportable symptoms. cdi - ehs educated food employees about the symptoms food employe |
| 2017-06-06 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed plates not |
| 2017-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed walkin cooler gasket torn. repeat violaiton. facility removed the insulation and the temperatures in the walkin cooler are in compliance. |
| 2017-06-06 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-06 |
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 blue sleeve over the drain pipe of the handsink in the kitchen. blue sleeve is not creating an air gap, defeat |
| 2017-06-06 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed outdoor dumpster torn at the bottom corner by the drain plug. repeat violation. 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or do |
| 2017-06-06 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees in kitchen without hair restraints. cdi - employees put on hats. |
| 2017-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed peeler with dried food debris on the food contact surface. cdi - pulled from storage and sent through cleaning procedure. repeat violation. |
| 2017-03-21 |
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 time procedural paperwork |
| 2017-03-21 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed samosa's stored in |
| 2017-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked in the storage rack. cdi - advised to allow items to air dry. |
| 2017-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product over stacked. observed product not fully situated in container; diced tomato in plastic wrap on top of the other product in container. refer to temperature chart. cdi - |
| 2017-03-21 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed back bathroom (men/women) without a covered waste bin. advised to place a covered waste bin in the bathroom. |
| 2017-03-21 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed outdoor dumpster with a tear on the back corner by the drain plug. advised pic to ask waste management company to replace the outdoor dumpster. |
| 2017-03-21 |
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 bulbs without a shield in the kitchen. advised to cover the light bulbs for protection. |
| 2017-03-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed heavy scored cutting boards. advsied to replace. 4-501.11 maintain equipment in good repair. observed outside ice chest with major build up o |
| 2016-11-17 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager upon arrival. adv |
| 2016-11-17 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed unwashed mushrooms stored above ready to eat food in the walkin cooler. advised to keep unwashed produce organized in walkin cooler to where it can not contaminate other product. |
| 2016-11-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed clean knifes stored on dirty knife rack, thus food contact surface of knifes is dirty. cdi - advised to clean magnet and knifes. |
| 2016-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature in the flip top unit. observed product out of temperature in the ice at the buffet. cdi - advised to put product at buffet on time |
| 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 repeat violation. observed food that did not meet time/temp criteria for cooling. chicken cooked at 4 pm yesterday and today at 48 f |
| 2016-11-17 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor. advised to store buckets off of the floor. |
| 2016-11-17 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-11-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed repeat violations on cooling time and temperature becuase food employees are no |
| 2016-07-12 |
36 |
6-202.15(d) openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. observed back door open with no air curtain. cdi - closed the door; facility should get |
| 2016-07-12 |
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 cooked chicken and pakopas in walkin cooler that was cooked on sunday and did not meet time/temperature criteria for coolin |
| 2016-07-12 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf nothing in the facility was date marked. cdi - fortunately, most of the products were discarded from improper cooling and col |
| 2016-07-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pfrepeat violation. observed plastic container of cabbage cooling with closed lid. observe |
| 2016-07-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed onions and potatoes on the floor. cdi - employees knew food can't be on floor; removed food from floo |
| 2016-07-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in the flip top and walkin cooler (yogurt/red cabbage) out of temperature. cdi - pulled discarded product in the walkin cooler. advised to watch out for the overstackin |
| 2016-07-12 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer rags not stored in sanitizer buckets. advised to keep sanitizer rags in sanitize |
| 2016-07-12 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed mold |
| 2016-07-12 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. observed employee handle chicken with |
| 2016-07-12 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee without hair restraint. cdi - employee knew to wear hair restraint and put one on without being |
| 2016-07-12 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed rice spoon handle s |
| 2016-04-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee cell phone stored in top bowl of a stack of bowls at prep cooler area. cdi- storage corrected. |
| 2016-04-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried residue on shelving in glass cooler. cleaning is needed. |
| 2016-04-28 |
45 |
4-501.11 maintain equipment in good repair. lids, exteriors, and gaskets of three large chest freezers damaged. shelving in walk in cooler is rusting/ peeling. repair/ replace all. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water h |
| 2016-04-28 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. spoons stored as clean, stored in container that had dried debris in the bottom of it. cdi- pic removed |
| 2016-04-28 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. no side shields on either end of the buffet provided. cdi- verbal correction to provide shields on the sides and/ or other approved barriers between patrons and food |
| 2016-04-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multi-section container of dry spices at cook line not labeled. all other containers of dry goods both stored and in use are label |
| 2016-04-28 |
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 . cooked cheese being cooled down in flip top portion of prep cooler. cdi- pic was |
| 2016-04-28 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p. employee medication stored with beverage items at tea urn station at front. cdi- pic removed. 7-201.11 store toxic materials to avoid contamination. -p. two cans of paint stored on |
| 2016-04-28 |
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. mixed salads and cucumber salad (bo |
| 2016-04-28 |
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 . contianer of beans in walk in cooler with preparation date of 4/19. cdi- pic voluntarily discarded. all |
| 2016-04-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. cooked cut potatoes stored in reach in glass cooler not under temperature control. cdi- pic ashok kumar advised that potatoes were placed in cooler this morning from walk in cooler/less |
| 2016-01-07 |
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- naan bread observed removed from the tandori oven with a utensil, but then cook touches with bare hands to cut and |
| 2016-01-07 |
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 a bucket with cooked potatoes and curry sauce in the walk-in cooler with no date marks. most other foods in the walk-in cooler wer |
| 2016-01-07 |
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 a insert pan with cooked potatoes cooling in the top portion of the flip t |
| 2016-01-07 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometers observed in the two reach-in coolers at the cook line. vr required. |
| 2016-01-07 |
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 the server bussing tables touching soiled dishes, then handling |
| 2016-01-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed large gap at the side and bottom of the back door. seal to prevent pest entry. (repeat) |
| 2016-01-07 |
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 spice and squeeze bottles not labeled and improperly labeled. (repeat) |
| 2016-01-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c-observed chest freezers in poor repair. (repeat)-observed rusted shelving. (repeat)4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equ |
| 2016-01-07 |
14 |
14-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p- build-up observed on the blade of the table mounted can opener. cdi- removed to wash-rinse-sanitize. (repeat) |
| 2016-01-07 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p- observed buffet area with no proper left side protection. food pans also need to be at last 3/4 of the vertical distance back from the vertical slant of the front shi |
| 2015-09-14 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed no written employee health policy in place. cdi - discussed policy with pic, who could recall some of the symptoms an |
| 2015-09-14 |
9 |
3-201.11 use food from approved sources only.-p observed large bucket of yogurt and smaller pan plus small pitcher of yogurt in facility. pic stated that yogurt comes from restaurant depot in four 5 gallon buckets to the case and that the cases are labele |
| 2015-09-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed tubs of vegetables and chicken cooked yesterday in walk in cooler. vegetables measured 46f, chicken measured 50f. cdi - both |
| 2015-09-14 |
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 potatoes and cooked chicken not date marked. cdi - dated with date of preparation (yesterday). pic was directed to begin labeling |
| 2015-09-14 |
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 several small containers of dry goods such as tea and a few squeeze bottles of oil and water unlabeled. |
| 2015-09-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled utensils stored as clean - knives, can opener blade, cleaver, immersion mixer. cdi - sent back to be washed, rinsed, sanitized. |
| 2015-09-14 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed buffet food shield had no left side protection. food in pans also needs to be at least 3/4 of the vertical distance back from the vertical plane of the front |
| 2015-09-14 |
45 |
4-501.11 maintain equipment in good repair. observed chest freezers in poor repair. observed some cooler racks starting to rust. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. it |
| 2015-09-14 |
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 better cleaning needed for ceiling in kitchen.6- |
| 2015-09-14 |
54 |
6-303.11. the light intensity shall be at least 20 foot-candles at ware washing area and at least 50 foot-candles in food prep areas of the kitchen. observed lighting seems very dim, although no measurements were taken today. |
| 2015-09-14 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door with large gaps showing near bottom and on bottom side. seal to prevent entry of pests. |
| 2015-03-10 |
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. cleaning needed on walls and ceilings. observed heavy soo |
| 2015-03-10 |
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 for clean utensils and magnetic knife holder. observed black build up on caulked seals for ware washing and prep sinks. |
| 2015-03-10 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed employee rinse hands in 3 compartment sink. |
| 2015-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2015-03-10 |
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 observed small pan of potatoes just cooked and cooling in open prep line. cdi-pan t |
| 2015-03-10 |
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 items in glass cooler in need of date marking such as sauces/puddings and opened milk container. cdi-items labeled. |
| 2015-03-10 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed sliced eggplant in direct contact with cooler shelving. also observed frozen meat in direct contact with shelving in chest freezer. it appears |
| 2015-03-10 |
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 employee touching cooked ready to eat food with bare hands. cdi-food discarded and employee instructed to u |
| 2014-11-18 |
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 rice scoop stored in direct contact with food product. |
| 2014-11-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed some items without date label in glass door and three door low cooler. cdi-items labeled. |
| 2014-11-18 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several buckets of food left uncovered in sliding glass door cooler. cdi-covered. |
| 2014-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean out bottom of freezer in dry storage shed, observed frozen raw chicken and pieces of raw meat debris. clean outside of both freezers located inside ki |
| 2014-11-18 |
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. cleaning needed on walls and ceilings. |
| 2014-11-18 |
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 litter outside surrounding dry storage shed such as broken chairs, soda cans, trash etc. |
| 2014-08-11 |
53 |
physical facilities shall be kept clean. (6-501.12) cleaning needed on walls behind dish machine. re-caulk drainboard for dish machine due to mildew build-up. |
| 2014-08-11 |
47 |
non food contact surfaces shall be clean to sight and touch. (4-601.11) observed heavy build up on dish racks used in dish machine. replace. |
| 2014-08-11 |
45 |
food equipment shall be used in accordance with manufacturer's intended use. (4-205.10) observed facility using true reach in cooler for storage of potentially hazardous foods such as eggs and tomatoes. data plate on equipment specifies cooler is to be us |
| 2014-08-11 |
37 |
food on display shall be protected from contamination by use of salad bar food guards or effective means. (3-306.11) observed tandoori chicken on buffet line displayed in commercial crock pot with lid open and no sneeze guard. cdi-lid closed by employee. |
| 2014-08-11 |
22 |
if time as a public health control (tphc) is used, written procedures shall be prepared in advance and maintained in facility. (3-501.19) observed an item on buffet using tphc without any written procedures. vr. |
| 2014-08-11 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed build up on inside of two tea nozzles. cdi-cleaned. |
| 2014-08-11 |
8 |
a hand washing sink shall be equipped to provide water at a temperature of at least 100f through mixing valve (5-202.12) hand sink in kitchen not registering at least 100f. |
| 2014-04-07 |
1 |
pic with food safety ceritication must bre present during food preparation. (2-102.12) no pic present during most of inspection. |
| 2014-04-07 |
13 |
cover food during storeage. (3-302.11) observed several items uncovered in walk in cooler. also observed broccoli stored in direct contact with bottom of pan of vegetables. cdi-items covered and pic instructed to re-wash broccoli and provide barrier such |
| 2014-04-07 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed build up on ice machine. vr |
| 2014-04-07 |
19 |
store tcs foods hot at 135f or above. (3-501.16) observed meatballs in sterno on buffet stored under 135f. cdi-reheated to 165f or more. |
| 2014-04-07 |
21 |
label all tcs/rte foods held more than 24 hours with date as required. (3-501.17) observed a few items in walk in cooler without a date label. pic stated these items were prepared today. cdi-labels put on items. |
| 2014-04-07 |
31 |
use proper cooling methods. (3-501.15) observed cut tomatoes cooling above 45f in flip top unit across from grill. cool tomatoes in walk in cooler. flip top unit may not cool items quickly enough. cdi-tomatoes placed in walk in cooler. |
| 2014-04-07 |
35 |
properly label foods taken from bulk containers. (3-302.12) observed several spices taken from bulk containers with no labels. |
| 2014-04-07 |
37 |
properly shield all buffet items to prevent customer contamination.(3-306.11) observed no lid on chicken dish and food exposed. food only covered on top with unapproved shield. |
| 2014-04-07 |
42 |
properly air dry utensils. (4-901.11) observed pans stacked wet and also observed employee towel drying plates sanitized by chemical dish machine. |
| 2014-04-07 |
45 |
use ansi approved or equivalent equipment for intended purposes. (4-205.10) observed true reach in for packaged products only with unpackaged items and tcs food. |
| 2014-04-07 |
53 |
keep physical facilities clean. (6-501.12) continue to work on cleaning throughout ktichen, noticeable improvement made since last inspection. |
| 2014-03-24 |
6 |
ensure kitchen personnel properly wash hands when necessary. observed employee wipe nose, then when asked by inspector to wash hands - improper washing observed. cdi: inspector demonstrated proper washing & employee re-washed hands. 2-301.12. |
| 2014-03-24 |
11 |
ensure food is in good condition & unadulterated. observed large quantities of raw chicken & meat & herbs stored without packaging of integrity; therefore food appeared freezer burned & adulterated in freezer (see also #13). return visit required (rvr) |
| 2014-03-24 |
13 |
store all food in approved storage order to avoid contamination in the freezer: separate vegetables from raw protein & store raw meat, fish, seafood & chicken by final cook temp. (unless in hermetically sealed packages). observed frozen food in white, ch |
| 2014-03-24 |
1 |
pic with food safety certification must be present during food preparation. observed no pic present upon arrival. 2-102.12 |
| 2014-03-24 |
14 |
clean/sanitize soda gun/holder & tea nozzle. observed build-up on these items. rvr 4-50111 (a) |
| 2014-03-24 |
21 |
label all tcs/rte foods w/ date as required for foods stored more than 24 hours. observed no date labels throughout (rvr). 3-501.17 |
| 2014-03-24 |
22 |
label foods used in time as a public health control in lieu of temp. control & provide approved documentation describing process. observed no time label for fritters or salad & staff present during buffet check were not knowledgeable about tphc procedure |
| 2014-03-24 |
45 |
use ansi approved or equivalent equipment for intended purposes. observed true reach-in for packaged products w/ unpackaged items, white chest freezers are not sufficient for separating proteins by final cook temp. |
| 2014-03-24 |
42 |
properly air-dry equipment before nesting. observed wet stacking. cdi: pans separated to dry. |
| 2014-03-24 |
47 |
cleaning needed for freezers, racks, walk-in, equipment in general, throughout kitchen & storage shed. |
| 2014-03-24 |
49 |
repair leaking handsink at bar. |
| 2014-03-24 |
53 |
cleaning needed for floors, walls throughout.for regrade - call (704) 336-5100 |
| 2014-03-24 |
37 |
properly shield all buffet items to prevent customer contamination. observed shields back too far on table to shield adequately & observed sauce for fritters w/ no protection. cdi: shields re-located over food & sauce. |
| 2013-01-10 |
13 |
food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. observed a pan of raw chicken stored over cooked onions and cabbage in the low 2 door cooler. |
| 2013-01-10 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed heavy build up on the can opener blade. can opener returned to dish area for cleaning. |
| 2013-01-10 |
19 |
except during preparation; cooking; or cooling; or when time is used as the public health control hot foods must be kept at 135f of greater. observed eggplant and spinach below 135f sitting out in the kitchen not under temperature control. items discard |
| 2013-01-10 |
21 |
all rte (ready to eat) food items held for more than 24 hours need to be date marked. observed sauces; washed produce and cooked chicken without proper date marking. instruction and handout provided during inspection. |
| 2013-01-10 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-01-10 |
37 |
food shall be protected from contamination by storing the food where it is not exposed to splash; dust; or other contamination. observed cut pieces of green pepper; cucumber; onion and jalepeno pepper stored directly on wire shelf of display cooler. als |
| 2013-01-10 |
41 |
utensils used to dispense food musy be stored with the handles sticking out of the food. observed plastic bowls used in dry foods such as sugar; rice; and flour. |
| 2013-01-10 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed build up and residue on numerous surfaces like shelving; faucet handles; exterior sections of equipment and dry food contai |
| 2013-01-10 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed build on the walls and floors especially in the outside shed. |
| 2013-01-10 |
53 |
remove all items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. observed lots of items stored outside behind the shed and walk-in cooler. also need to organize inside |
| 2013-01-10 |
54 |
replace or repair lights over the 3 comp sink. |
| 2013-01-10 |
2 |
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 that are transmissible through food.observed |
| 2013-01-10 |
39 |
cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be dry and changed when needed. also cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chem |
| 2013-01-10 |
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 |