| Violation Date |
Code |
Description |
| 2019-01-07 |
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 scoop handles in 2 flour containers. ensure to have handles out of food. |
| 2019-01-07 |
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 cooked chicken, cooked lamb, tomato sauce, and cooked spinach mix made the day prior without a date mark. cdi pic added date labels |
| 2019-01-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed one container of chicken stock above 41f (see temp chart). cdi pic voluntarily discarded container of chicken stock. repeat violation. points were not escalated due to improveme |
| 2018-08-02 |
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 |
| 2018-08-02 |
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.spoon handle in product of chi |
| 2018-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -psalad, rice pudding, rice in wic all above 45f (see chart). cdi- products cooled down. |
| 2018-01-18 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. box of unwashed mushrooms stored on top rack of cooling rack over many cooeld, rte foods. cdi- mushrooms moved |
| 2018-01-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfa couple bowls with minor food crumbs in bowl. cdi- taken to dishwasher |
| 2018-01-18 |
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 prepped salad bowl cooling in buffett line. cdi- moved to wic to cool down (see chart). |
| 2018-01-18 |
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 a scoop in sugar bi |
| 2018-01-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking observed. assure all eqiupment/utensils are completley air dryed before stacking. repeat |
| 2018-01-18 |
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 |
| 2017-08-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. minor wet stacking in kitchen observed. |
| 2017-08-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizer bucket was stored on floor. keep off floor. |
| 2017-08-28 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf employee was cutting peppers with bare hands. cdi- employee stopped and donned gloves. |
| 2017-08-28 |
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 employee wash hands and |
| 2017-02-13 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p raw chicken stored above raw fish in wif. cdi- storage order re-arranged. |
| 2017-02-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods not holding 45f of or below (see chart). foods include (but are not limited too) 2 trays of vegtable fidders, i tray of onion fidders, two trays of samosa, potato |
| 2017-02-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf blade to mixer had dry doug on it. pic stated mixer was last used yesterday. clean machine at least one every 4 hours. |
| 2017-02-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply cut cutting boards.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, cre |
| 2017-02-13 |
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. multiple spoons observed st |
| 2016-10-26 |
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 |
| 2016-10-26 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p sneezegaurd is not suitable to protect food from contamination. facility must draw updated model of sneeze guard and submit to health department for approval. vr. repe |
| 2016-10-26 |
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 cooked rice and cooked potato mixture in wic as well as carrot pudding, rice, and other in freezer with no date mark. |
| 2016-10-26 |
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. employee washed hands and turne |
| 2016-06-16 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting boards in need of resurfacing / replacing. |
| 2016-06-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area.4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inch |
| 2016-06-16 |
37 |
3-306.11 food display-preventing contamination by consumers - p observed sneeze guard at buffet constructed with incorrect dimension (height and set back of food) vr to ensure compliance. (food has no set back which is required to be 75% of sneeze guard h |
| 2016-01-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on somke pans. |
| 2016-01-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal pans. |
| 2016-01-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer stored on floor. |
| 2016-01-20 |
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 a couple places where four and such were not labeled. |
| 2016-01-20 |
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 food in freezer that was not date marked. cdi- explained proper dating procedures for freezing food and pic dated food accordingly. |
| 2015-05-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : found bottle of chlorine sanitizer unlabeled. cdi- labeled. |
| 2015-05-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found items in oven with oven turned off. sauteed vegetables 110 f. rice 125 f. cdi- reheated to 165 f. |
| 2015-05-14 |
27 |
3-502.11 obtain a variance for specialized processes.-pf: facility is making yogurt. a variance has not been obtained forthis specialized process. |
| 2015-05-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed utensils (peelers, tenderizing hammer, tongs, scoops,) stored as clean. observed utensils stored as clean with label residue attached. cdi- moved ba |
| 2015-05-14 |
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 : found two trays of curry chicken 55 f in walk-in cooler, covered from overnight. cdi- chicken curry discarded. |
| 2015-05-14 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf : facility making yogurt. no variance has been applied for. cdi- instructed pic on procedure for requesting variance and gave appropriate paperwork. |
| 2015-05-14 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. provide a legible data plate for high temp dish machine. current data plate has information faded off.4-301.12(b) provide a three compartment sink for manually washing, rinsing and sani |
| 2015-05-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: facility has no thin probe thermometer. |
| 2015-05-14 |
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 multiple spoons in container of water at room temperature with food con |
| 2015-05-14 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf : observed some cutting boards gouged, with deep cuts, staining. replace as needed. |
| 2015-05-14 |
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 curry chicken from overnight tightly covered in deep volume. item never |
| 2015-05-14 |
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. base tile detaching from base of walk-in cooler. re-attach. re-caulk sinks to walls as |
| 2014-10-23 |
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.general commentreplace any & all damaged/peeling ceiling tiles6-502.12 floors, walls, ce |
| 2014-10-23 |
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 walk-in refrigeration shelves and on shelving racks throughout kitchen. clean shelving racksobserved some faucets on prep sinks in ne |
| 2014-10-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.general comment***work on not stacking utensils until they have completely air-dryed*** |
| 2014-10-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. general commentfacility labels all food items really well. facility needs to work on relabeling those labels that are beginning to |
| 2014-10-23 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved multiple food items in storage in walk-in freezer, uncovered.cdi by pic getting staff to cover food items. |
| 2014-10-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved spatula in handsink next to stove top in kitchen.cdi by pic removing spatula and returning to dishroom for proper cleaning. |
| 2014-02-27 |
31 |
3-501.15 cooling methodscool phfs using cooling aids (ice wands, ice bath) or refrigeration equipment. seperate food in thinner, smaller portions and loosely cover to help facilitate rapid cooling. observed 3 large containers of onion sauce at temp ranges |
| 2014-02-27 |
33 |
3-501.13 thawinggeneral commentexcept as specified in ¶ (d) of this section, potentially hazardous food (time/temperature control for safety food) shall be thawed:(b) completely submerged under running water: (1) at a water temperature of 21oc (70of) or b |
| 2014-02-27 |
18 |
3-501.14 cooling(a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) within 2 hours from 57şc (135şf) to 21şc (70°f); p and(2) within a total of 6 hours from 57şc (135şf) to 5şc (41°f) or less. p observed 3 |
| 2014-02-27 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed debris build-up on shelves and refrigeration gaskets throughout kitchen. observed build-up |
| 2013-10-28 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed debris build-up on shelves and refrigeration gaskets throughout kitchen. observed build-up |
| 2013-10-28 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfacesnonfood-contact surfaces shall be maintained in good repair/smooth and easily cleanable. observed couple of refrigeration gaskets and shelving racks showing splits and rust (respectively). |
| 2013-10-28 |
42 |
4-901.11 equipment and utensils, air-drying requiredair-dry utensils completely before stacking. observed couple of stacks of dishes stacked tight while still wet. |
| 2013-10-28 |
39 |
3-304.14 wiping cloths, use limitationcloths in-use for wiping counters and other equipment surfaces shall be: 1) held between uses in chemical sanitizer solution at correct concentration or 2) laundered daily.observed soiled wiping cloth resting on count |
| 2013-10-28 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral commentnoticed a big imrpovement in labeling dry goods. i only observed 2 containers missing labels during today's inspection. cdi by chef labeling containers. |
| 2013-10-28 |
31 |
3-501.15 cooling methodsobserved several items of food in containers, cooling while covered tightly in plastic. cdi by loosening plastic and better allowing cold air to circulate food product. |
| 2013-10-28 |
26 |
•7-101.11 identifying information, prominence-original containersgeneral commentobserved one container of unlabeled oven cleaner by 3 comp sink. cdi by labeling bottle. |
| 2012-12-29 |
8 |
(c) a self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15seconds without the need to reactivate the faucet. observed automatic faucet in men's restroom to not run for at least 15sec. adjust to run for 15 seconds at |
| 2012-12-29 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. better cleaning needed to floors; walls and ceilings throughout kitchen; especially under and behind equipment in hard-to-reach areas. clean |
| 2012-12-29 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed debris build-up on shelves throughout kitchen and walk-in units. observed build-up on exteriors of kitchen equipment throug |
| 2012-12-29 |
42 |
soiled linens shall be kept in clean; nonabsorbent receptacles or clean; washable laundry bags and stored and transported to prevent contamination of food; clean equipment; clean utensils; and single-service and single-use articles. observed numerous soil |
| 2012-12-29 |
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 |
| 2012-12-29 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2012-12-29 |
2 |
general comment(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 thr |