| Violation Date |
Code |
Description |
| 2019-01-03 |
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 pork in prep unit 1 with date of 12-15. cdi discarded.3-501.17 date mark/label all tcs foods t |
| 2019-01-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed employee food mingled with restaurant food. cdi discussed segregating employee food . |
| 2019-01-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on site at time of inspection. |
| 2018-08-15 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed dishes in prep sink washed with just soap and rinsed and then put away. advised that utensils must be washed rinsed and sanitized per procedure |
| 2018-08-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored over ready to eat foods in reach in . cdi reordered storage. |
| 2018-08-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site at time of inspection. repeat |
| 2018-05-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food intermingled with restaurant food advised employee food should be in designated area and labeled for employee use only. r |
| 2018-05-23 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in reachin cooler in need of replacement. |
| 2018-05-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in use in three compartment sink measured 0 ppm chlorine. cdi remixed and achieved proper chlorine concentration. |
| 2018-05-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed facility does not have certified food protection manager. |
| 2017-12-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food item boxes stored directly on the floor of the kitchen. keep all food items 6 inches off of the floor. |
| 2017-12-12 |
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 wall damage present in the kitchen, and on the kitchen door.6-201.11 floors, w |
| 2017-12-12 |
1 |
the person in charge does not have a certificate for passing an ansi-accredited program for food protection managers. 2-102.12 certified food protection manager |
| 2017-12-12 |
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 vent duct in the kitchen with heavy debris accumulation.6-305.11/6-501.110 designate and use an are |
| 2017-08-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed non-smooth and easily cleanable ceiling tiles throughout kitchen and bathroom.6-501.11 floors, walls, and ceilings includin |
| 2017-08-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed stickers and sticker debris on all food storage containers. stickers must be removed during the wash/rinse/sanitize process in the three compartmen |
| 2017-08-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of generic cleaning solution stored above the prep sink in the kitchen. chemical storage bottles should be stored such that no spill or drips may contaminate food, food utensils, s |
| 2017-08-14 |
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 multiple tcs foods such as cooked meats not datemarked in the reach in cooler. items must be dated such that the original prep dat |
| 2017-08-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on a prep table. item was moved during inspection. employee drinks and food should be stored on lower shelves, in areas where a spill w |
| 2017-08-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present during inspection |
| 2017-03-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed multiple employee items stored in the kitchen area prep cooler. items are intermingled with food service products. ensure that segregat |
| 2017-03-15 |
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 several areas of wall damage in process of repair, non-smooth plaster observed |
| 2017-03-15 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf pic could not produce a thin probe thermometer at time of inspection. ehs will return by 3/25/17 to verify that such a thermometer |
| 2017-03-15 |
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 facility pre-cooking and freezing various meats. items are not being date marked for freeze-thaw dates. ensure that preparation da |
| 2017-03-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic at time of inspection was not a certified food protection manager. |
| 2017-01-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice in rice cooker at temperature less than 135f. pic stated that he wishes to keep this rice at room temperature.. ehs explained that he would have to have a tphc procedure |
| 2017-01-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic at time of inspection could not produce a certificate of food safety manager class. |
| 2017-01-10 |
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 sauce bottles and spice containers unlabelled in kitchen area. insure each container of goods in storage is label |
| 2017-01-10 |
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 damage to kitchen door and walls that has been repaired with rough plaster. w |
| 2017-01-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a utensil with a sticker still present on the handle surface. insure sticker residue is removed. |
| 2017-01-10 |
45 |
4-502.11(a) maintain utensils in good repair. observed several chipped/damaged handles on tongs/utensils. insure these items are repaired or replaced.4-501.11 maintain equipment in good repair. observed a damaged meat slicer in the facility. insure the |
| 2016-08-31 |
45 |
4-501.11 maintain equipment in good repair. need to repair non-working prep cooler to provide more space for proper food storage and cooling. |
| 2016-08-31 |
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 large pot of soup that had been cooled last night, no indication that prop |
| 2016-08-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and mint mix stored in non-working prep cooler at 65 degrees. pic said lettuce had been in there less than 2 hrs. cdi- lettuce moved to fridge unit. recommend based on l |
| 2016-08-31 |
14 |
4-702.11 before use after cleaning - p 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed chlorine sanitizer reading 0 ppm and pic explaining the 3 compartment sink set up for wash sanitize then rinse. 3 compar |
| 2016-08-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed employee place raw chicken on top of limes in fridge. cdi- chicken removed, limes washed. |
| 2016-08-31 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towels stored away from handsink near stove where employees can drip wet hands around food, need to keep paper towels at handsink. cdi- pic moved to |
| 2016-08-31 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-06-16 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-06-16 |
21 |
repeat violation 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 no date marking in the facility. |
| 2016-06-16 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler. take tape off of cooler and replace gaskets. |
| 2015-12-07 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the gaskets of the prep unit. clean gaskets. |
| 2015-12-07 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler. the right door gasket has been taped. remove tape and replace gaskets. |
| 2015-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed a |
| 2015-12-07 |
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 spices on chef cart not labeled. |
| 2015-12-07 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a bottle of sanitizer bleach out the test strip. cdi - solution was dumped out and made at the proper concentration. explained that one cap full of bleach is needed p |
| 2015-12-07 |
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 pot of crab and pork soup not dated. pic stated it was made 2 days ago. |
| 2015-12-07 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. -pic is not certified. obtain certification. make sure the test is given by a person and that it is for food protection manager. |
| 2015-07-08 |
6 |
2-301.12 cleaning procedures; properly wash hands; observed employees wash their hands without soap and for only 5 seconds and re-contaminating their hands on the faucet handles. cdi staff educated and all employees properly washed their hands. |
| 2015-07-08 |
1 |
2-102.12 trained pic; ensure that pic has taken and passed a food safety course that is ansi accredited. observed pic on site not trained in food safety. |
| 2015-07-08 |
51 |
6-202.14 enclosed; ensure toilet rooms are enclosed. observed toilet room door not self closing. |
| 2015-07-08 |
37 |
3-305.14 food prep; observed food prep sink butted against hand wash sink with no splash guard. observed hand washing splashing into vegetables during prep. cdi vegetables tossed and temporary shield constructed. |
| 2015-07-08 |
53 |
6-201.11 floors; keep storage off floor. observed storage on floor throughout establishment. |
| 2015-07-08 |
54 |
(general comment) 6-202.11 shields; properly shield light bulbs. observed light bulb at hood system missing shield. |
| 2015-04-08 |
51 |
6-202.14 toilet rooms, enclosed - c; keep toilet rooms enclosed by providing self closing doors; observed toilet room door not self closing. |
| 2015-04-08 |
45 |
4-205.10 food equipment, certification and classification - c; ensure that all equipment is nsf and / or ansi listed; observedf (house hold use only) rice cooker in use in kitchen area. |
| 2015-04-08 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c; properly store single service utensils and items; observed boxes of single service items stored directly on floor of kitchen. |
| 2015-04-08 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed numerous plastic containers stacked wet in kitchen area. |
| 2015-04-08 |
8 |
6-301.14 handwashing signage - c; provide hand washing signs at all hand washing sinks; observed both hand washing sinks missing hand wash signs. |
| 2015-04-08 |
1 |
2-102.12 certified food protection manager - c; ensure that pic is a certified food protection manager; observed pic on site not a cfpm. |
| 2014-11-18 |
4 |
2-401.11 eating, drinking, or using tobacco - c; ensure no smoking inside facility; observed multiple guest smoking inside facility. |
| 2014-11-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p; provide sanitizer during operation hours; observed sanitizer in sink basin measuring 0ppm; cdi sanitizer corrected. |
| 2014-11-18 |
1 |
2-102.12 certified food protection manager - c; ensure that pic is a certified food protection manager; observed pic on site not a cfpm. |
| 2014-11-18 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c; ensure that proper spacing is given equipment; observed hand sink installed withing 2 inches of prep sink; (install splash guards to ensure no splash contamination). |
| 2014-07-23 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep floors, walls and ceiling clean; observed flooring underneath cooking equipment collecting debris in need of cleaning. |
| 2014-07-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking; properly date mark phf rte food products; observed numerous containers of cooked proteins cooked days prior not date marked. cdi all rte phf product |
| 2014-07-23 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness; provide sanitizer during operation hours at correct concentration levels; observed sanitizer available in spray bottles measuring to |
| 2014-07-23 |
1 |
2-102.12 certified food protection manager; provide pic that is a certified food protection manager; observed pic on site not cfpm. |
| 2014-04-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep floors clean; observed flooring underneath equipment collecting debris in need of cleaning. |
| 2014-04-07 |
51 |
(general comment) 6-202.14 toilet rooms, enclosed; ensure that all restroom doors are self-closing; observed restroom door not self-closing during inspection. |
| 2014-04-07 |
47 |
4-602.13 nonfood contact surfaces; keep equipment clean; observed surfaces of all equipment collecting debris in need of cleaning. |
| 2014-04-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly cold hold phf products; observed cold holding make table not functioning properly holding at 50-51 degrees f; observed deli meats |
| 2014-04-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness; provide sanitizer during operation hours; observed sanitizer available measuring 0ppm; santiizer corrected during inspection. |
| 2014-04-07 |
1 |
2-102.12 certified food protection manager; provide pic that is a certified food protection manager; observed pic on site not a cfpm. |
| 2013-11-19 |
36 |
keep facility free of pest; observed live roaches in kitchen area. |
| 2013-11-19 |
14 |
provide sanitizer during operation hours; observed sanitizer provide in sink and in spray bottles both measuring to low when tested with test strips; sanitizer corrected during inspection. |
| 2013-11-19 |
21 |
properly date mark rte phf products; observed numerous rte phf containers stored inside reach-in cooler not date marked. |
| 2013-11-19 |
53 |
keep floors, walls and ceiling clean; observed flooring, and walls in need of cleaning throughout establishment. |
| 2013-11-19 |
37 |
prevent contamination by properly storing food products; observed food containers/bag stored on floor in kitchen area. food properly stored during inspection. |
| 2013-08-02 |
53 |
keep storage off floor; observed storage on floor throughout kitchen area; observed storage overflowing in can wash in need of removal. |
| 2013-08-02 |
51 |
keep doors to restrooms self-closing; observed restroom door not self-closing. |
| 2013-08-02 |
45 |
keep equipment in good repair; observed entire gasket falling off of stand up refrigerator door held on by electrical tape. |
| 2013-08-02 |
21 |
properly date mark all rte phf products; observed numerous deli meats, rice and cooked proteins stored inside stand up refrigerator not properly date marked. all rte phf products properly date marked during inspection. |
| 2013-08-02 |
8 |
keep hand washing sinks accessible; observed hand washing sink blocked by cases of drinks. drinks moved. |
| 2013-04-04 |
20 |
properly cold hold phf products; observed various deli meats and cooked proteins stored inside non-functioning cold-holding unit measuring 50-53 degrees f; all items pulled and placed into functioning unit. |
| 2013-04-04 |
53 |
keep floors clean; observed can wash full of random storage in need of removal. |
| 2013-04-04 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-04-04 |
21 |
properly date mark rte phf products; observed numerous rte phf products stored inside stand up refrigerators not date marked. all rte phf products properly date marked during inspection. |
| 2013-04-04 |
8 |
provide soap at all hand sinks; observed no soap available at employee hand sink in kitchen area. soap provided during inspection. |
| 2013-04-04 |
4 |
do not smoke in facility; observed two customers smoking inside facility. |
| 2013-01-08 |
4 |
do not smoke inside facility; observed customers smoking in lounge area; customers ordered to smoke outside; customers smoked outside. |
| 2013-01-08 |
7 |
prevent contamination from hands by not touching rte foods with bare hands; observed employee touching bread for sandwiches with bare hands; bread discarded. |
| 2013-01-08 |
13 |
properly store raw meat products; observed raw pork stored above rte foods in reach-in cooler; observed raw shell quail eggs stored above rte foods; observed raw shrimp stored above rte foods in stand-up refrigerator. all raw meats properly stored accordi |
| 2013-01-08 |
45 |
keep food and non-food contact surfaces in good repair; observed split/torn gaskets on all refrigerator doors; observed damged/cracked/melted plastic containers in kitchen area in need of replacing/discarding. |
| 2013-01-08 |
21 |
properly date marke rte phf products; observed numerous rte phf products not date marked; all rte phf products properly date marked during inspection. |
| 2013-01-08 |
14 |
provide sanitizer during operation hours; observed sanitizer sink with 3 compartment setup measuring 0ppm chlorine; sanitizer corrected during inspection.provide hot water at wash sink with 3 compartment setup at 110 degrees minimum; observed hot water at |
| 2012-10-08 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. observed large amounts of lived roaches throughout establishment in need of immediate attention. |
| 2012-10-08 |
21 |
properly date mark all rte phf products; observed numerous phf rte products not date marked inside stand refrigerator. all rte phf products properly date marked. |
| 2012-10-08 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried. observed containers stacked wet in kitchen area. |
| 2012-10-08 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2012-10-08 |
51 |
violation codesexcept during cleaning and maintenance operations; toilet room doors as specified under ยง 6 202.14 shall be kept closed. observed no self-closing device on restroom door. |
| 2012-10-08 |
53 |
clean floors; walls and ceilings; observed floors soiled throughout establishment in need of general cleaning. |
| 2012-10-08 |
45 |
keep food and non-food contact surfaces in good repair; observed split gaskets on stand up unit doors in need of repair. |
| 2012-10-08 |
8 |
violation codesa sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no hand washing signs in restrooms or at hand was |