| Violation Date |
Code |
Description |
| 2018-10-02 |
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. |
| 2018-10-02 |
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 beef cooling on counter at insufficient rate to meet cooling parameters |
| 2018-10-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed beef hot holding on stove at 124 degrees . cdi reheated to 174 degrees. |
| 2018-06-21 |
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. observed floor damaged exposing concrete in front of three compartment sink. |
| 2018-06-21 |
52 |
5-501.115 maintaining refuse areas and enclosures - c observed construction debris and mattress in dumpster area. |
| 2018-06-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed kitfo that pic stated contained both well done and undercooked beef with no consumer advisory or reminde |
| 2017-11-06 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks.observed no trash can near the cooking area handsink.5-501.114 ensure drain plug on dumpsters, waste containers is in place. no drainplug on dumpster today. |
| 2017-11-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2017-11-06 |
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. -pfobserved a cabbage mixture and greens cooling at room temperature today and they wer |
| 2017-11-06 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - cobserved employee food stored over restaurant foods in the reach in and in the walk in cooler. keep these in a labeled container that is stored below all restaurant items. |
| 2017-07-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed employee/family foods stored over restaurant food(tomatoes). keep employee food in a labeled container that is on the bottom shelf or belo |
| 2017-07-31 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed missing tiles and broken tiles on the floor in the kitchen. |
| 2017-07-31 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place.observed no drain plug on the outside dumpster. |
| 2017-07-31 |
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 papertowels stored in the restroom today. |
| 2017-07-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats in the facility today. |
| 2017-07-31 |
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. -pobserved cooked injera being handled with bare hands- injera discarded to correct. staff instructed to use tongs o |
| 2017-07-31 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-04-17 |
16 |
observed partially cooked chicken today in the reach in. product discarded to correct.par-cooking application emailed to pic today and discussed. chicken must reach 165f or more on the first cook with out pre-approval from ehs for non-continuous cooking |
| 2017-04-17 |
53 |
observed missing floor tile in the kitchen.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. |
| 2017-04-17 |
7 |
observed employee chopping tomatos, that are used for salads, without gloves on. tomatoes discarded and employee donned gloves to correct.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or d |
| 2017-04-17 |
54 |
observed no light in the walk in cooler.6-303.11 intensity-lighting - chaccp and variance guidance given today for drying meat. |
| 2016-12-29 |
54 |
observed employee food stored over tomatoes today- keep employee foods stored below all restaurant foods-moved to bottom shelf to correct today.6-403.11 designated areas-employee accommodations for eating / drinking/smoking - cobserved no light in the wal |
| 2016-12-29 |
31 |
observed lentils and tomato stew that had been cooling in a deep portion inside of plastic containers- products discarded.recommend using smaller portions and using walk in cooler possibly. use thermometers to check and make sure foods are meeting time/t |
| 2016-12-29 |
18 |
observed lentils and tomato stew that had been cooling overnight and still had not reached 45f or less- products discarded.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 |
| 2016-12-29 |
1 |
observed no certified food protection manager onsite for the first half of the inspection.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-09-26 |
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 barbara dated 9-16-16 in reach in cooler; discussion with staff indicated that barbara contains cookied onion. barbara is cooked and frozen |
| 2016-09-26 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one with food protection manager certification available until 20 minutes after the start of the inspection. |
| 2016-09-26 |
9 |
3-201.11(c) and (f) safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -pf no safe handling instructions for bulk raw meats sold to customers. vr - will return within 10 days to verify. |
| 2016-09-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw beef above spices in walk in cooler. cdi - rearranged with correct storage order. |
| 2016-09-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf food containers stored as clean with stickers and sticker residue on the outside of the containers on the drying rack. |
| 2016-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw beef in walk in cooler holding above 45f; staff preparing large quantities of raw meet and have cool door open frequently. cdi - cooler door kept closed and temps returning to normal |
| 2016-09-26 |
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 raw meat cooling in bags that are tied closed; cut tomatoes cooling in container w |
| 2016-09-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. containers of spices in reach in freezer with no label. keep these labeled. |
| 2016-09-26 |
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 and nonabsorbent. newspapers used to cover prep table where bread is made. remove absorban |
| 2016-09-26 |
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. clean dust from ac vent and surounding ceiling area above |
| 2016-09-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee drink and phone on prep table and two drinks on drying rack. cdi - all relocated. |
| 2016-04-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one container of spice in walk in cooler with no label. cdi - pic labeled during the inspection. |
| 2016-04-13 |
31 |
to 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 salad mix containing cut tomatoes cooling in reach in cooler with lid on. cdi - |
| 2016-04-13 |
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 large container of butter in reach in cooler dated 5-30-15. pic indicated that the butter was heated and cooled yesterday and mislabeled by |
| 2016-04-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p clarified butter holding below 135f in pot on stove top. cdi - reheated to 135f+. |
| 2015-11-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. this became a 2 point deduction january 1st 2014. |
| 2015-11-09 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf 2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p no health policy available; pic |
| 2015-11-09 |
49 |
5-205.15 maintain a plumbing system in good repair. faucet fixtures very loose at hand sink in kitchen and handsink in restroom. repair to prevent damage to water lines which could cause leaks. |
| 2015-11-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw beef stored above dry spices in walk in cooler and raw beef above ready to eat veggies in reach in freezer. cdi - both cooler and freezer rearranged with correct sotrage order. |
| 2015-07-01 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed small phial of unknown substance on top rack of the reach in refrigerator, labelled with arabic writing. pic stated that it is medication for his wife. cdi by pic moving |
| 2015-07-01 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic, zerabruk abay; stated that there is no written employee health policy, nor did he have knowledge of reportable illnesses |
| 2015-07-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one large dough mixing device stored on a rack with caked on food residue. pic stated that it was used this morning and is cleaned after use. cdi b |
| 2015-07-01 |
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 opened containers of dairy creamer and milk opened yesterday morning to pic, as well as containers of diced tomatoes prepared yest |
| 2015-07-01 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf . see item #30 in regards to facility drying/ curing meats and making cheese. pic was advised that process must be stopped immediately until approval from mchd |
| 2015-07-01 |
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 large pot of butter on the stove in the kitchen filled with melted but |
| 2015-07-01 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed large amount of preserved, dried meats that pic states is done in-house. also observed unknown cheese that pic states is also produced in-house by fermenting milk with vinegar. cdi by |
| 2015-07-01 |
37 |
3-305.11 food storage-preventing contamination from the premises - c food shall be stored where it is not exposed to splash, dust or other contamination. observed employee foods comingled with customer food in the reach in refrigerator. cdi by pic m |
| 2015-07-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed top lid of the outside dumpster damaged such that it no longer will close.5-501.115 discard items and litter stored in the waste areas and enclosures |
| 2015-07-01 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed hole in the wall near the stove that needs to be resurfaced, as well as damag |
| 2015-07-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored haphazardly in the reach in refrigerator amongst customer foods. informed pic to create an area in the walk in de |
| 2015-07-01 |
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 containers of spices either incorrectly labeled or not labelled at all. cdi- verbal correction to label all. |
| 2015-01-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. all foods shall be stored in order of final cook temperature. observed raw beef being stored above cooked beef in the walk in cooler. cdi- cooked beef was moved to the top s |
| 2014-07-24 |
7 |
3-301.11 preventing contamination from hands - p,pf. observed an employee use her bare hands to put the fresly cooked bread on pie pans. cdi- all breads touched were voluntarily discarded. cdi by instruction- a fork was used to place the breads on the pie |
| 2013-12-03 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2013-12-03 |
53 |
all physical facilities shall be maintained in a state of good repair. observed the handle on the handwashing sink to be loose. |
| 2013-09-09 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivilant. cdi by instruction. |
| 2013-09-09 |
38 |
an effective hair restraint shall be worn by all food employees. observed a food employee chopping meat without a hair restraint. cdi- hat was put on food employee. |
| 2013-09-09 |
54 |
all employee personal items shall be stored in a designated area. observed an employee phone on the food prep table. cdi- phone was removed from the food prep table. |
| 2013-08-02 |
38 |
an effective hair restraint shall be worn by all food employees. observed no hair restraint being worn by food employees. cdi- hair nets were put on both the food employees. |
| 2013-08-02 |
34 |
a thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2013-08-02 |
26 |
all toxic chemicals shall be properly labeled. observed no label on two spray bottles of cleaning chemicals. cdi- bottles were labeled. |
| 2013-08-02 |
21 |
all potentially hazardous ready to eat foods shall be properly date marked. observed no date marking in the facility. cdi by instruction. |
| 2013-08-02 |
2 |
an employee health policy shall be in place in order to prevent food bourne illnesses. observed no employee health policy in place. cdi- employee health policy was given to pic. |
| 2013-08-02 |
1 |
an ansi accredited food protection manager shall be on site at all times. observed no servsafe or equivilant. cdi by instruction. |
| 2013-06-17 |
45 |
equipment shall be maintained in a state of good repair. observed the knob on the handwashing sink in the kitchen to be loose. |
| 2013-06-17 |
34 |
(a) food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. pf(b) a temperature measuring device with a suitable small-diameter probe tha |
| 2013-06-17 |
2 |
(m) 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; as s |
| 2013-06-17 |
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 |
| 2013-02-01 |
21 |
properly date mark rte phf products; observed cut lettuce; cooked beef; diced tomatoes all prepared the days before stored inside stand up cooler not date marked. all rte phf products properly date marked. |
| 2013-02-01 |
13 |
properly store raw meat products; observed raw beef stored above cooked rte beef products inside walk-in cooler. raw beef properly stored. |
| 2012-10-25 |
21 |
observed no date marking. cdi left printed information; discussion. |
| 2012-10-25 |
35 |
observed some containers not labeled. |
| 2012-10-25 |
36 |
observed fly in kitchen. fly strips in place. |
| 2012-10-25 |
2 |
no employee health policy agreement. cdi-left forms. |
| 2012-10-25 |
38 |
except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting ex |
| 2012-10-25 |
38 |
unless wearing intact gloves in good repair; a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. pf. observed cooking; food prep with exposed fingernails with polish. cdi obtained gloves. |
| 2012-10-25 |
1 |
no certification of food safety training. |