| Violation Date |
Code |
Description |
| 2019-01-16 |
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. |
| 2019-01-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed rear hand sink leaking. observed tile missing in rear kitchen. |
| 2019-01-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning. |
| 2019-01-16 |
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 beef cooked monday with no date labels . cdi products dated. |
| 2019-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed chicken and beef at 42-43 degrees . -0 points- |
| 2019-01-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at rear hand sink. cdi paper towels refilled. |
| 2018-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general cleaning needed throughout facility. repeat |
| 2018-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken and rice sitting on counter at ambient temperature. cdi pic state that had only been out an hour so took to refrigeration to cool. |
| 2018-11-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken over packaged products in walk in . cdi reordered storage. repeat violation |
| 2018-07-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken over rice and raw eggs over dates in walk in . cdi reordered storage . repeat violation. |
| 2018-07-09 |
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 chicken , rice and hummus prepared on earlier date without date lables. cdi labled products. |
| 2018-07-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous flies in facility. |
| 2018-07-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed faces of equipment and racks for dish machine in need of cleaning. |
| 2018-05-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid open. |
| 2018-05-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef thawing over diced tomatoes in reach in cooler . repeat violation. cdi reordered storage. |
| 2018-05-09 |
8 |
6-301.11 handwashing cleanser, availability - pf observed hand soap not available at kitchen hand wash . cdi replaced soap. |
| 2018-01-02 |
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. -pobserved an employee handle dirty dishes, rinse off hands in pre-cleanin |
| 2018-01-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw beef stored over cooked chicken in the flip top table- cdi chicken placed on the top shelf. |
| 2018-01-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf7-201.11 store toxic materials to avoid contamination. -pobserved degreasor in a bottle that was not labeled and observed lotion stored over gloves- cdi gloves moved t |
| 2018-01-02 |
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. -pfobserved rice and cut chicken cooling at room temperature today and they had both al |
| 2018-01-02 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.build up present in silverware cups. |
| 2018-01-02 |
45 |
4-501.11 maintain equipment in good repair. observed dark grooves on the inside of the ice machine- thank you for getting rid of cracked pans and repairing the walk in leak. |
| 2018-01-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on walk in fans and on metal racks in kitchen. cleaning lookds much better today. |
| 2018-01-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.114 ensure drain plug on dumpsters, waste containers is in place.observed an open dumpster lid and a missing drainplug on the outside dumpsters. |
| 2018-01-02 |
53 |
6-501.12 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.build up on the floor underequipment and at sink caulking. |
| 2017-10-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.2-401.11 eating, drinking, or using tobacco - cemployee food and drink(no lid) was stored on the prep table- cdi moved to front to correct. |
| 2017-10-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels or other hand drying device at the kitchen handsink. |
| 2017-10-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -praw egg carton(empty) stored on top of yogurt and raw beef was on top of yogurt- cdi egg carton discarded and beef moved to the bottom shelf. |
| 2017-10-10 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pfpest spray onsite is not approved for restaurant use- set aside to be taken home by pic cdi, |
| 2017-10-10 |
33 |
3-501.13 use approved thawing methods. chickpeas and raw meat were thawing on the 3 comp sink today- cdi moved to refrigeration. |
| 2017-10-10 |
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. -pfrice was cooling in a deep portion at room temperature today and it had already fall |
| 2017-10-10 |
45 |
4-501.11 maintain equipment in good repair.observed multiple pans that are cracked on the edges, a leaking walkin cooler on its exterior(repairman has been called), and dark grooves in the ice machine. |
| 2017-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed major build up in the walk in cooler- racks, boxes, fans. and on refrigerator gaskets. |
| 2017-10-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed the dumpster open today.5-501.114 ensure drain plug on dumpsters, waste containers is in place.no drainplug on dumpster today. |
| 2017-10-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.build up present on floor under equipment, wall pipes and |
| 2017-07-18 |
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 employee cutting tomatoes(will be used for a salad) with bare hands. employee donned gloves and discarded |
| 2017-07-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved degreasor and strong bleach mixture not labeled today. degreasor labeled and strong bleach mix was watered down to santiizer strength and labeled. |
| 2017-07-18 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - cobserved dead pests around the prep sink area. |
| 2017-07-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed a food service employee handling food with a wrist watch on. |
| 2017-07-18 |
45 |
4-501.11 maintain equipment in good repair.observed cracked edges to metal pans- replace these as they are not easy to clean(not food contact).observed deep dark grooves in the ice machine today(not used for consumption)- repair so that it is easy to clea |
| 2017-07-18 |
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 racks, walk in fan, walk in boxes, prep sink, flip top gasket and crevices to equipment. |
| 2017-07-18 |
49 |
5-205.15 maintain a plumbing system in good repair.observed the back handsink leaking from the spigot today. |
| 2017-07-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.114 ensure drain plug on dumpsters, waste containers is in place.observed no drainplug on the dumpster today and the top lid was open.observed trash around |
| 2017-06-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved a degreasor and a strong bleach mixture in spray bottles with no label- labeled during inspection to correct. |
| 2017-06-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats in the facility today. |
| 2017-06-07 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed utensils stored in a soiled container. |
| 2017-06-07 |
45 |
4-501.11 maintain equipment in good repair.observed deep dark grooves in the ice machine today. pic states that this ice is never used for food contact. |
| 2017-06-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved sanitizer at >200ppm today- dumped out and refilled so that it was 50-200ppm.discussed testing with pic and how to mix. |
| 2017-06-07 |
49 |
5-205.15 maintain a plumbing system in good repair.observed the back handsink leaking from the handle. |
| 2017-06-07 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place.observed no drain plug on the dumpster.6-202.110 outdoor refuse areas, curbed and graded to drain - cobserved standing water in the canwash out back. |
| 2017-06-07 |
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 fans, walk in racks, and cold unit gaskets today. |
| 2017-03-07 |
52 |
observed an open dumpster lid, missing drainplug and trash around the dumpster.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.114 ensure drain plug on dumpsters, waste containers is in place.5-501.115 d |
| 2017-03-07 |
49 |
observed a leaking faucet at the handsink.5-205.15 maintain a plumbing system in good repair. |
| 2017-03-07 |
47 |
observed build up on walk in fans, racks, and food packaging.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2017-03-07 |
46 |
observed no chlorine sanitizer test strips onsite- vr within 10 days.4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf |
| 2017-03-07 |
45 |
observed deep dark grooves in the ice machine today. the ice machine is not in use today. this must be repaired before using again.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices a |
| 2017-03-07 |
36 |
observed dead pests on counters today- remove.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-12-20 |
35 |
observed spices in kitchen not labeled- labeled during inspection to correct.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2016-12-20 |
13 |
observed olive bar/buffet wtihout side sheilds today.olives moved to back to correct.3-306.13 (a) consumer self-service operations - p |
| 2016-12-20 |
14 |
observed some bowls stored as clean that had food debris in them. sent to be rewashed to correct.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2016-12-20 |
26 |
observed bug spray in the kitchen that is only approved for household use- remove from facility.7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf |
| 2016-12-20 |
36 |
observed dead pests in the facility.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-12-20 |
46 |
observed no test strips for chlorine sanitizer. strips given to pic to correct.4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf |
| 2016-12-20 |
42 |
observed dishes stored on a soiled surface- metal shelves.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-12-20 |
47 |
observed build up on walk in racks, walk in fan guards, food packaging.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-12-20 |
38 |
observed chef with a wrist watch on.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2015-10-23 |
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 floors under epuipment and tables in kitchen; clean |
| 2015-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean to remove build up from outside of chest freezer, handsink faucet handle, prep sink faucet handles, and cooler door handles throughout. |
| 2015-10-23 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelves and broken door gasket on two door reach in cooler. replace gasket. repaint or replace shleving. |
| 2015-10-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two live roaches on floor near dish machine floor drain. facility has recent pest control invoices. continue working with pest control service provider to eliminate pests. |
| 2015-10-23 |
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 shwarma is cooked, sliced into container on prep counter where it sits at room tem |
| 2015-10-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf bottles of windex, sanitizer, and de-greaser with labels worn off. cdi - pic re-labeled all during the inspection. |
| 2015-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tomatos and lettuce overstocked in flip top and holding above 45f. cdi - top portions of items removed and discarded; remaining portions in temp. |
| 2015-10-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine reading at 0ppm chlorine. cdi - service tech dispatched and began repairs during the inspection. facility no longer uses reusable plates or flatware as they are now carry-out dining o |
| 2015-10-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed chef change gloves without washing hands. cdi - reminded staff of rule; chef washed hands and donned new clean gloves. |
| 2015-07-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tomatoes holding at 50f in flip top. cdi - out of temp portion removed; reminded staff not to stock pans above the chill line. |
| 2015-07-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw beef thawing on shelf above ready to eat foods such as dried dates. cdi - raw beef relocated above raw chicken. |
| 2015-07-21 |
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 plate of whole chickens cooling on counter in kitchen at 120f. staff directed to p |
| 2015-07-21 |
7 |
general comment3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p pic touched cooked gyro meat with bare hands. cdi - discarded contaminated meat. |
| 2015-07-21 |
45 |
4-501.11 maintain equipment in good repair. split gasket on reach in cooler doors. also, paint chipping of missing form wire shelving. replace gaskets, repaint or replace shleves. |
| 2015-07-21 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of dust on fan guards in walk in cooler. clean. |
| 2015-07-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep counter. cdi - placed in sanitizing solution. |
| 2015-01-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. all equipment shall be maintained in a state of good repair. observed a cracked gasket on the interior of the reach in cooler across from the grill. |
| 2015-01-13 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. all spices shall be covered when not in use to prevent cross contamination. observed uncovered spices at the grill. cdi- spices were covered. |
| 2014-08-14 |
11 |
3-202.15 package integrity - pf. observed one dented can of olives. cdi- can of olives were voluntarily discarded. |
| 2014-04-16 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. observed the spices above the prep cooler without a cover from contamination. cdi- saran wrap was placed over the spices above the prep cooler. |
| 2014-04-16 |
53 |
general comment: 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c observed a leaky faucet in the kitchen. |
| 2014-04-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed raw eggs being stored over ready to eat cooked chicken in the reach in cooler in the kitchen. cdi- eggs were moved to the bottom shelf. |
| 2014-04-16 |
54 |
6-303.11 intensity-lighting - c. observed missing lights in the dry storage area upstairs. |
| 2013-10-14 |
45 |
all equipment shall be maintained in a state of good repair. observed a cracked gasket on the reach in cooler. |
| 2013-10-14 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed a wet wiping cloth by the coffee machine. |
| 2013-10-14 |
37 |
all food shall be protected from contamination while in storage. observed the spices above the prep cooler without a cover. observed an open bag of chick peas in storage without a cover. cdi by instruction.all food shall be stored at least 6 inches off th |
| 2013-10-14 |
34 |
a thin probed metal stemmed thermometer shall be present for taking temperature of thin massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2013-10-14 |
11 |
all food shall be free of adulteration. observed a dented can being stored with the non-dented cans. cdi- dented can was voluntarily discarded. |
| 2013-10-14 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivelant. cdi by instruction. |
| 2013-08-07 |
14 |
all bleach sanitizing solutions shall be concentrated between 50-200ppm. observed the sanitizer spray bottle concentration to be at 10ppm. cdi- concentration was raised to 100ppm.all food contact surfaces shall be clean to sight and touch. observed black |
| 2013-08-07 |
8 |
. a hand drying provision shall be provided to ensure proper handwashing. observed no paper towels at the sink in the kitchen. cdi- paper towels were provided. |
| 2013-08-07 |
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. |
| 2013-08-07 |
1 |
an ansi accredited servsafe food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-08-07 |
52 |
all outdoor receptacles shall be kept closed. observed the door of the dumpster open. cdi-dumpster door was closed. |
| 2013-08-07 |
37 |
all spices shall be covered to prevent contamination. observed spices above the prep cooler uncovered. cdi: spices were covered with saran wrap.all food shall be stored at least 6 inches off the floor. observed olives being stored on the floor upstairs. |
| 2013-04-01 |
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 |
| 2013-04-01 |
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 |
| 2013-04-01 |
4 |
employee drinks shall be kept in a designated area or kept covered and away from food and food prearation areas and utensils. observed an employee drink being stored with the clean utensils above the three compartment sink. cdi by instruction. |
| 2013-04-01 |
6 |
(c) to avoid recontaminating their hands or surrogate prosthetic devices; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a res |
| 2013-04-01 |
6 |
employees shall wash their hands: (e) after handling soiled equipment or utensils; p(f) during food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; pobserved an employee not washi |
| 2013-04-01 |
13 |
food shall be protected from cross contamination by storing food by final cook temperature. observed raw chicken being stored above raw meat. cdi by instruction. |
| 2013-04-01 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf . observed a whikser and a fryer basket with food debris build up. cdi- items were voluntarily discarded. |
| 2013-04-01 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf observed no hand drying towlels in the kitchen sink. cdi. |
| 2013-04-01 |
36 |
no insects or pests shall be present in the establishment. observed several live roaches present in the kitchen during inspection. direction was given to take immediate pest control action. |
| 2013-04-01 |
37 |
food shall be protected from contamination during storage. observed raw chicken being s tored on the floor. food shall be stored at least six inches off of the floor. |
| 2013-04-01 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed string and tape being used to hold equipment goehter. observed torn gasket |
| 2013-04-01 |
52 |
a storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under ยง 6 501.114; and clean. observed debris and litter in the refuse area. observed the dumpster door open. |
| 2013-04-01 |
53 |
physical facilities shall be maintained in good repair. observed stained tiles throughout the facility. observed the screen back door without methods of self closure. |
| 2013-04-01 |
54 |
(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed heavy grease build up on the stove ventilation hood. |
| 2013-04-01 |
34 |
(b) a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish f |
| 2013-02-27 |
1 |
must have a certified food protection manager on duty at all times during operation. obseserved person in charge not certified. cdi by instruction. |
| 2013-02-27 |
13 |
store all food in a manner to prevent possible contamination. observed container of parsley stored directly in contact with shredded lettuce in top of prep unit. cdi by removing. |
| 2013-02-27 |
13 |
(a) if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. observed employee |
| 2013-02-27 |
18 |
rapidly cool potentially hazardous foods from 135f to 70f with in 2 hours and to 45f in a total of 6 hours. observed large deep container of lamb meat in liquid cooked last night 59f. cdi by discarding. |
| 2013-02-27 |
26 |
maintain chlorine sanitizer less than 200ppm. observed more than 200ppm in bucket at cook line. cdi by diluting with water until 50pppm obtained. |
| 2013-02-27 |
31 |
rapidly cool foods using shallow containers; ice baths and leave vented. use walk in cooler/freezer for cooling foods instead of reach in units. observed large; deep covered container of lamb meat 59f cooked last night in 3 door reach in unit. cdi by d |
| 2013-02-27 |
45 |
all equipment must be nsf/ansi listed or equivalent. observed multiple domestic chest freezers in use for storage of food. also observed homemade wooden buffet unit for customer self-service of olives |
| 2013-02-27 |
45 |
maintain all equipment and utensils in good repair. observed torn gasket on tall reach in refrigerator; cracked/pitted metal bowls etc. |
| 2013-02-27 |
52 |
maintain dumpster doors and lids closed and keep surrounding area clean and free of excess garbage. still oserved area with some garbage and doors/lids open. dumpster is shared with multiple businesses. |
| 2013-02-27 |
53 |
general repair and cleaning needed of floors and walls throughout. observed severely damaged wall under dish machine and 3 compartment sink and in women's restroom etc. observed missing floor tiles under dish machine providing area for standing water. |
| 2013-02-27 |
53 |
remove any items that are not necesseary to the operation of the facility. observed excess clutter; litter; items throughout facility that provide a hinderance to cleaning and harborage for pests |
| 2013-02-27 |
36 |
repair damaged screed door if solid back door will be left open. self-closing device needed on either screen door or solid door. |
| 2013-02-18 |
26 |
properly label all chemicals to prevent accidental contamination of food; utensils; single service items etc. observed spray bottles with no labels. |
| 2013-02-18 |
21 |
all potentially hazardous; ready to eat foods in refrigeration for more than 24 hours must be marked with the date prepared/opened or discard date. observed no date marking on any foods. cdi by instruction. foods marked with date. |
| 2013-02-18 |
14 |
equipment and utensils shall be clean to sight and touch. observed heavy residue on knives; vegetable peelers; can opener etc. cdi by placing at 3 compartment sink to be rewashed. |
| 2013-02-18 |
14 |
provide sanitizer for use during operation. no sanitizer was available for use upon arrival. cdi by mixing chlorine sanitizer for use. |
| 2013-02-18 |
14 |
all food contact surfaces shall be cleaned between working with raw foods and ready to eat foods. observed employee place raw ground beef on cutting board in front of grill and then place cooked beef on cutting board with out sanitizing in between. cdi |
| 2013-02-18 |
13 |
(a) if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation.observed employee |
| 2013-02-18 |
13 |
store all foods in a manner to prevent cross contamination. observed unwrapped raw beef stored directly on top of bags of french fries in tall reach in freezer. cdi by relocating beef. |
| 2013-02-18 |
11 |
food shall be safe and unadulterated. observed small dead roach in ice in ice machine. cdi by discarding all ice in ice machine. |
| 2013-02-18 |
6 |
employees must properly wash hands between glove changes. hands should be washed with soap and warm water for at least 10-15 seconds. observed employee rinse hands quickly with out using soap. cdi by instruction. |
| 2013-02-18 |
1 |
must have a certified food protection manager on duty at all times during operation. obseserved person in charge not certified. cdi by instruction. |
| 2013-02-18 |
31 |
use proper methods to rapidly cool foods. leave foods vented/uncovered; use small shallow containers and stir often. observed tightly covered container of diced chicken and large tightly covered container of hummus in tall reach in refrigerator. cdi by |
| 2013-02-18 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and suppl |
| 2013-02-18 |
26 |
maintain chlorine sanitizer less than 200ppm. observed dish machine dispensing over 200ppm. verification required. |
| 2013-02-18 |
42 |
properly air dry all utensils before stacking tightly together to prevent growth of bacteria. observed wet stacked cups at beverage service station. |
| 2013-02-18 |
45 |
all non food contact surfaces shall be smooth; easily cleanable and non-absorbant. observed shelving in server area lined with aluminum foil and cardboard. |
| 2013-02-18 |
45 |
all equipment must be nsf/ansi listed or equivalent. observed multiple domestic chest freezers in use for storage of food. also observed homemade wooden buffet unit for customer self-service of olives. |
| 2013-02-18 |
45 |
maintain all equipment and utensils in good repair. observed torn gasket on tall reach in refrigerator; cracked/pitted metal bowls etc.repair leak in pipe under 3 compartment sink. provide caulking for space between hand sink and wall. remove moldy cau |
| 2013-02-18 |
47 |
general cleaning needed of non-food contact surfaces throughout especially shelving under cook line equipment. |
| 2013-02-18 |
50 |
repair drain of can wash outside to properly function so that wastewater may be properly disposed. observed canwash with standing water; not draining. dirty mop water is currently disposed of on ground according to pic. |
| 2013-02-18 |
52 |
maintain dumpster doors and lids closed and keep surrounding area clean and free of excess garbage. observed area with excess garbage and doors/lids open. dumpster is shared with multiple businesses. |
| 2013-02-18 |
53 |
general repair and cleaning needed of floors and walls throughout. observed severely damaged wall under dish machine and 3 compartment sink; behind coffee pot in server area; in women's restroom etc. |
| 2013-02-18 |
53 |
remove any items that are not necesseary to the operation of the facility. observed excess clutter; litter; items throughout facility that provide a hinderance to cleaning and harborage for pests. |
| 2013-02-18 |
54 |
provide at least 50 ft candles of lighting over all food preparation areas. observed more lighting needed over food preparation sink. |
| 2013-02-18 |
39 |
all towels used for cleaning; once wet and/or dirty must be stored in sanitizer. observed white towel stored on surface at cook line. cdi by placing in container of sanitizer. |
| 2012-12-05 |
6 |
all employees must wash their hands between glove changes and as often as necessary to remove contamination. observed employee change gloves without washing hands in between. also observed employee wearing gloves handling dirty utensils then putting awa |
| 2012-12-05 |
13 |
store all foods in a manner to prevent possible cross contamination. best practice to stored foods in freezer this way as well. observed raw chicken stored over raw beef in 3 door reach in refrigerator. observed raw shrimp and raw chicken stored over f |
| 2012-12-05 |
19 |
maintain all hot foods 135f and above. observed rice in steam table 120-130f. cdi by reheating. |
| 2012-12-05 |
36 |
eliminate presence of roaches in facility. observed live and dead roaches throughout. continue to have pest control company treat regularly. |
| 2012-12-05 |
39 |
once cleaning towels are wet or soiled; they must be stored in sanitizer. observed multiple wet/soiled towels on counter tops and surfaces throughout. cdi by instruction. |
| 2012-12-05 |
2 |
must have employee health policy in place to address reportable sytmpoms and illnesses. current policy in place is to not allow sick employees to come to work. more specific policy needed. cdi by instruction. handout given to pic. |
| 2012-12-05 |
47 |
general cleaning needed of non-food contact surfaces throughout especially shelving under grill/cooking equipment. |
| 2012-12-05 |
53 |
general repair and cleaning needed of floors; walls and ceilings throughout. observed wall under dish machine heavily soiled and damaged. observed loose seams and frp on walls behind prep unit and steam table. repair loose/damagaed/missing baseboards t |
| 2012-12-05 |
54 |
provide at least 50ft candles of lighting in all food preparation areas. more lighing needed over food preparation sink. |
| 2012-12-05 |
45 |
maintain all non-food contact surfaces in good repair. replace rusted shelves in and out of refrigeration as needed; remove moldy caulking and recaulk sinks/pre-wash area to walls. do not line shelves with aluminum foil; remove and keep clean. |
| 2012-12-05 |
1 |
must have a certified person in charge present at all times during operation. person in charge at time of inspection is not certified. cdi by instruction. |