| Violation Date |
Code |
Description |
| 2018-12-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one employee coat stored on canned items under center prep table. store personal items as required. (0pts) |
| 2018-12-21 |
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. ceiling in upstairs dry storage is damaged and falling down, exposing floor panels and |
| 2018-12-21 |
51 |
5-501.17 provide a covered waste bin in female restrooms. two trash bins provided in the womens restroom. neither bin has a lid or was covered. provide covered trash bin. (0pts) |
| 2018-12-21 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. employee advised that they are using chlorine for sanitizer today today due to being out of quat. employee only had 4 containers of test strips for quat sanitizer. chlorin |
| 2018-12-21 |
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. 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 inc |
| 2018-12-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. chlorine sanitizer in 3 comp sink basin actively being used to sanitize metal pans testing at 0ppm. cdi- employee mr. george corrected concentration of sanitizer, remo |
| 2018-12-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no one with verification of certification of food safety managers training. certification is required; provide. repeat |
| 2018-09-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.there is no certified food protection manager in the facility. repeat. |
| 2018-09-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken being stored over raw beef reach in cooler.cdi- food employee rearranged storage order. |
| 2018-09-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved greasy metal strainer and tongs and mixing beater with food debris on them. these items were hanging up as being cleaned. repeatcdi- items were placed |
| 2018-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved tomato sauce in a residential craft holding at 124f.cdi- tomato sauce was discarded. (0pts) |
| 2018-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple items were holding above 45f. see chart. ambient air temperature in flip top unit was 48f. food items that were sitting in ice bath only had the bottom of the container in the ic |
| 2018-09-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved hummus and eggplant salad with no date label, but was advised by female employee working at front that both were held for three days |
| 2018-09-27 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pfobserved no thermometer in reach in cooler and broken thermometer in salad cooler. verification required by 10/7/18.4-302.12 provide an accessible thermometer for use. provide a th |
| 2018-09-27 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.upon arrival, the front door of the facility was open and stayed open. door was found propped open several more times throughout the inspection. repeat. cdi- door was closed. mai |
| 2018-09-27 |
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. 4-501.11 maintain equipment in good repair. more than six container and utensils damaged. |
| 2018-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. grease build up and puddling of liquid in window area next to fryer. dried debris and residue throughout facility. cleaning is needed. |
| 2018-09-27 |
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. black hose still be used as sprayer hose at 3 comp sink. hose down in compartments at three separate occasions during i |
| 2018-09-27 |
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. -pfraw chicken in metal pans in reach in cooler tightly covered and stacked during cool |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. more than five items on prep table, reach in cooler, and prep cooler combined not under temperature control. see chart. ambient air in reach in cooler at 46f, prep cooler at 40f. pic ad |
| 2018-06-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no one onsite today with certification as a food safety manager. pic advised today that no one has the certification as of today. cdi- advised that food safety manager |
| 2018-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. one blender cup on clean drain board with rice on and around it. drainboard is next to steam well table, with rice container right at drainboard. rice droppin |
| 2018-06-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. upon arrival, both the front door of facility and back door and screen door in the kitchen propped open. pic advised of high heat in kitchen due to one exhaust fan broken. cdi- |
| 2018-06-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p. 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, hand |
| 2018-06-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service utensils at front counter exposed to customers and possible contamination. cdi- pic corrected storage. (0pts) |
| 2018-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris and residue at and around microwave and shelving. cleaning is needed. |
| 2018-06-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. female employee not wearing hair restraint. provide hair restraint. (0pts) |
| 2018-06-21 |
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. 5-205.15 maintain a plumbing system in good repair. black hose being used at 3 comp sink with open end submerged down i |
| 2018-03-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no one on site today with food safety manager certificate. pic jaydon frank advised that no one currently has certification. cdi- advised pic of requirement. repeat |
| 2018-03-07 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p. discussed employee health with pic. health policy no longer posted in the kitchen area. pic could advise as to who they would report illness to, but could no |
| 2018-03-07 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf. no hot water provided at handsinks in both the men's and women's restrooms. hot water was allowed to run more than 40 seconds, and it remained cold. return visit by 3/17/18 to check for repair. |
| 2018-03-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. employee observed spooning rice into gloved hand and tasting/eating it after mixing the rice. employee then turned back around to resume stirring and mixing r |
| 2018-03-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. one pan of rice at grill top not under temperature control. both employee's advised that all foods were being held hot. cdi- pan removed and reheated. all other foods at required tempe |
| 2018-03-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on ice forms in large ice bin at front counter. repeat identical to previous inspections. will check during return visit by 3/17/18 due |
| 2018-03-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. more than four container of hookah tobacco stored over microwave and food prep sink. return by 3/17/18 to ensure of correction of storage. |
| 2018-03-07 |
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. wooden dicing stand observed hanging over 3 comp sink. stand had been previously removed. |
| 2018-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris on the exteriors of microwave and shelving in back kitchen and at front counter area. cleaning is needed. (0pts) |
| 2018-03-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. all tiles in main kitchen and prep areas are acoustic type. identical to previous inspections. repeat. |
| 2017-12-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no one on site with verification or certification for being a certified food safety manager. employee advised that she is working on it. provide certified food safety m |
| 2017-12-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on the interior forms and supports for ice in large under counter ice machine. cleaning is needed. repeat. 4-602.11 clean the equipment |
| 2017-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. one container of grape leaves on ice at prep table not under temperature control. employee advised that they were holding cold for lunch service today. no other cold holding temperature |
| 2017-12-20 |
33 |
3-501.13 use approved thawing methods. two bags of raw chicken being thawed in the prep sink at room temperature. no running water or other approved method noted. cdi- employee turned water on. repeat |
| 2017-12-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. employee |
| 2017-12-20 |
54 |
6-303.11 intensity-lighting -(b)(3)- light intensity shall be at least 20 foot candles at a distance of 30 inches above the floor in the areas used for handwashing, warewashing, and equipment and utensil storage areas. no operational lights in upstairs st |
| 2017-12-20 |
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. black hose at 3 comp sink observed to be hanging from 2 hooks on a board above sink. hose is still hanging down in cent |
| 2017-12-20 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. 5-501.17 provide a covered waste bin in female restroom. toilets and sinks in women's and men's restrooms visibly soiled. no covered trash bin provided in women's restrooms. cleaning is neede |
| 2017-12-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. ceiling tiles in kitchen are still acoustic type. acoustic type ceiling tiles are not approved for use in food preparation areas. ce |
| 2017-12-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board at prep cooler heavily stained. replace cutting board. all other damaged items removed or repaired. repeat (0pts) |
| 2017-11-14 |
33 |
3-501.13 use approved thawing methods. bags of raw chicken in 3 compartment sink being thawed at room temperature. cdi- bags of chicken were removed, placed in prep sink under running water. repeat |
| 2017-11-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no one on site today with certification for food safety manager. pic jaydon frank advised that they were planning to have someone to obtain verification. cdi- provide c |
| 2017-11-14 |
14 |
the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. dried food debris and residue on interior and door seals of microwave that employee's advised is used only |
| 2017-11-14 |
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. one container of blended eggplant salad for 10/27 in reach in cooler today. cdi- employee was instructed |
| 2017-11-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p various non food related powders and mixes stored on shelving above microwave and prep area. employee advised that they area used by night shift employee's for non food prep. cdi- employee began co |
| 2017-11-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. three metal pans wet nested together. cdi- pans separated to allow for air drying. (0pts) |
| 2017-11-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. stored and in use dry mixes not labeled. label all as required. |
| 2017-11-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. boxes of single service items stored on the floor in upstairs dry storage room. single service cups at front counter not protected durin |
| 2017-11-14 |
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. 4-501.11 maintain equipment in good repair. 4-501.12 resurface or replac |
| 2017-11-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. exteriors of equipment, and large mixer in storage room upstairs stained with dried residue and food debris. cleaning is needed. repeat |
| 2017-11-14 |
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. black hose at 3 compartment sink down in center compartment and under soiled pots that were filled with water. cdi- hos |
| 2017-11-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents |
| 2017-07-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no one on site today with verification of certificate for food safety training for managers. certified food safety manager needs to present during all facility operatio |
| 2017-07-14 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. microwave used by night crew as advised during inspection today. layers of dried debris in mic |
| 2017-07-14 |
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. grape leaves cooling in opened canned, but not at approved rate. raw chicken, meat |
| 2017-07-14 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. back door open. screen door is in place, but screen on door is damaged and does not remain closed. repair screen door. (0pts) |
| 2017-07-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee not wearing hair restraint during active food prep at start of inspection. cdi- employee put on hair restraint |
| 2017-07-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 4-904.11 display and handle single-use and single-service articles to prevent contamination. single service forks, knives, and spoons st |
| 2017-07-14 |
33 |
3-501.13 use approved thawing methods. two bags of raw chicken being thawed in prep sink at room temperature; no running water. cdi- employee removed bags and continued thawing as part of cooking process. |
| 2017-07-14 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. sanitizer in 3 comp sink very cloudy and murky. maintain clean. |
| 2017-07-14 |
47 |
. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris on top of microwave and upper surrounding shelving. some debris on shelf of stand mixer stored upstairs. cleaning is needed. repeat |
| 2017-07-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. large tile over back door area/ cook area remains missing (large hole exposing upper floor joist of second floor); all ceiling tiles |
| 2017-07-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one closed employee beverage stored on side area of prep table. cdi- storage corrected. repeat |
| 2017-07-14 |
45 |
4-502.11(a) maintain utensils in good repair. both gaskets damaged in reach in cooler, and shelving on bottom of center prep table damaged/ corroding. replace/ repair both. repeat. 4-101.11 food contact surfaces shall be made of safe materials. no odor, c |
| 2017-04-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personal bags stored on canned food items shelf across from reach in cooler. ensure that employee's use designated area for storage. |
| 2017-04-11 |
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. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so th |
| 2017-04-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris/ residue on exterior of containers stored on bottom shelf of center prep table and over hang ledge at main cook top. cleaning is needed. (0pts) |
| 2017-04-11 |
45 |
4-501.11 maintain equipment in good repair. damaged gasket in reach in cooler; damaged bottom shelf on center prep table. repair/ replace both. (0pts) |
| 2017-04-11 |
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. eggplant and sliced tomatoes cooling. neither food items cooling at approved rate. |
| 2017-04-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on upper portion of ice forms in facility ice bin. cleaning is needed. |
| 2017-04-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. large bottle of lemon juice stored in only handwashing sink in the kitchen. cdi- bottle was removed. |
| 2017-04-11 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf. pic/ owner tayfun ulak advised today that bethanie was not on shift today, but would be in later today. pic advised that they have to go out to purchase some food items from vendors. cdi- p |
| 2017-01-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 7-201.11 store toxic materials to avoid contamination. -p. two unlabeled bottles of chemicals stored on support rod of upper shelf over 3 compartment sink. pic bethan |
| 2017-01-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p 2-301.14 wash hands after activities that contaminate them. -p 2-301.15 only wash hands in handwashing sink. -pf. one employee sweeping floor at start of inspection, then put on gloves |
| 2017-01-23 |
33 |
3-501.13 use approved thawing methods. pan of frozen chicken placed on soiled side drain board of 3 compartment sink to thaw. soiled utensils also on drainboard. chicken left to thaw at room temperature. cdi- employee moved to prep sink to thaw. repeat |
| 2017-01-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. one closed sleeve of to go clamp shells stored directly on the floor in the main prep area. store off of the floor. (0pts) |
| 2017-01-23 |
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. black hose remains attached at 3 comp sink. hose was observed down inside of in use rinse compartment. pic advised that |
| 2017-01-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. ceiling tiles in kitchen are acoustic type, large hole in center tile over prep table. replace ceiling tiles so that they are easily |
| 2016-10-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. |
| 2016-10-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. ceiling tiles are acoustic type. two large square holes in acoustic tiles. repeat. replace ceiling tiles and repair holes. 6-501.12 |
| 2016-10-14 |
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. black hose observed to be down in the 3 compartment sink basin. hose was under the water as the sink was being filled. |
| 2016-10-14 |
45 |
4-501.11 maintain equipment in good repair. gasket on one door of reach in cooler is almost completely torn off. replace gasket. (0pts) |
| 2016-10-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. female employee wearing a bracelet while preparing food. cdi- employee and pic advised that bracelet may not be worn. (0pts) |
| 2016-10-14 |
33 |
3-501.13 use approved thawing methods. employee advised that meat in the container was placed on the counter since it was frozen and would need to be thawed. cdi- meat placed in prep sink under running water. (0pts) |
| 2016-10-14 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf two items being cooled currently in facility on large reach in unit, however employee's advised that some foods being prepared were goin |
| 2016-10-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. two spray bottles of santizer testing at 0ppm for chlorine sanitizer. cdi- employee corrected |
| 2016-10-14 |
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 2-301.14 wash hands before donning gloves and between gloves uses.-p. em |
| 2016-07-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no one on site today with food safety manager certification. pic alexandra florez advised that they have one employee now during the day that has the certification, but |
| 2016-07-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. pic advised that food items in steam well were heated on the stove and placed in steam well for hot holding. both items not under temperature control. cdi- both items were removed and |
| 2016-07-29 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf. multiple items being cooled in reach in cooler today. eggplant salad showed no progression in cooling during inspection. ice was placed |
| 2016-07-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. pic advised that they do not have food thermometer today due to former employee taking with them. provide thin probe food thermome |
| 2016-07-29 |
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 squeeze bottle of oil mix and two containers of dry seasonings not labeled. label all as required.. |
| 2016-07-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. ceilings in facility are acoustic type in main kitchen; hole in ceiling over prep table. repair replace both. |
| 2016-07-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue and debris in cooler gaskets, lower shelving of prep table, and exterior of containers. cleaning is needed. |
| 2016-07-29 |
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 black hose stored directly down in rinse compartment. cdi- pic removed. advised pic of requirements. |
| 2016-07-29 |
54 |
.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personal closed beverages and purse stored co-mingled with facility items. cdi- all storage corrected. |
| 2016-07-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. large bag of sugar stored on the floor in upstairs storage room, canned goods and container of pasta stored on the floor in kitchen area. |
| 2016-05-06 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf. facility has only one two door reach in cooler that is being used for both cooling and cold holding. one pan of gyro meat observed cool |
| 2016-05-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no one on site today able to provide verification for food safety management training. pic determined to be alexandra florez. cdi- advised pic of requirement. |
| 2016-05-06 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. pic advised that they have the handout for the five major illness that is laminated and posted on reach in cooler and discusse |
| 2016-05-06 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p . large pan of rice being heated in steam well. see chart for temperature. cdi- pic had container removed and reheated. |
| 2016-05-06 |
33 |
3-501.13 use approved thawing methods. bag of raw chicken thawing in prep sink. no running water observed. cdi- employee removed chicken and placed in reach in cooler. |
| 2016-05-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. two bottles of cleaner hanging above and with utensils and over canned items. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. spray bottle labeled sanitizer checked |
| 2016-05-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee not wearing hair restraint while preparing foods. cdi- employee put on hair restraint. |
| 2016-05-06 |
49 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p. black hose attached to 3 comp sink. hose was down in sanitizer compartment of 3 comp sink as it was being filled with w |
| 2016-05-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. ceiling tiles in main kitchen are acoustic type. cdi- provide ceiling tiles that are easily cleanable. damaged tiles have been repla |
| 2016-05-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee items such as phones, lighters, and purse co-mingled with facility foods and items. designate and use employee storage area. |
| 2016-03-10 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site. |
| 2016-03-10 |
8 |
6-301.14 post a handwash sign at each handsink. replace the missing handwashing sign at the mens restroom. cdi provide by departure. |
| 2016-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced gyro left on the stove to cool down at 114f, observed shredded cabbage stored on top of the prep cooler wells at 63f and cut lettuce in the same location at 64f. cdi- all |
| 2016-03-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed quat sanitizer tablets stored on shelf with and above food items. cdi- by moving to a lower location. |
| 2016-03-10 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed the internal air cooler missing in the bar sliding door cooler used to store heavy cream. |
| 2016-03-10 |
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 scoops with handles down inside the containers of salt and sugar. |
| 2016-03-10 |
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 cleaned cutting boards stored behind the faucet of the rinse vat. cdi by moving to a location not subject to splattering. |
| 2016-03-10 |
45 |
4-501.11 maintain equipment in good repair. observed the 2 door unit measuring 50f after the lunch rush. the unit decreased to 45f prior to departure. advised to monitor to maintain at 45f and below and have checked for service to ensure the unit does not |
| 2016-03-10 |
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 a long hose going into the wash vat at the 3 comp sink faucet. cdi by removing the hose. advised to provide a b |
| 2016-03-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor tiles in need of re-grouting in front of the 3 comp sink. observed absorbant ceiling tiles in the kitchen. 6-501.12 f |
| 2016-03-10 |
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 sliced gyro cooling in room temperature. room temperature at the time of t |
| 2015-12-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a gyro spit partially blocking access to the handsink. cdi-the spit was able to be moved slightly to allow for better access. |
| 2015-12-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a metal pan of rice being hot held on the stove at 95f since 10am. the eye was mistakenly not turned on. cdi by voluntary disposal. |
| 2015-12-11 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed an employee washing hands in the prep sink. cdi by redirecting to the hand sink. |
| 2015-12-11 |
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 a metal pan of spinach date labeled 12/3. cdi by voluntary disposal. |
| 2015-12-11 |
4 |
2-401.11 cover and store employee food and drinks to prevent contamination of food or utensils. observed an opened employee water bottle and a wrapped half eaten sandwich on top of a closed container of rice. cdi by voluntary disposal. |
| 2015-12-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled, unknown purple substance inside a spray bottle being used to clean the prep table. cdi by voluntary disposal. prep table was re-washed and sani |
| 2015-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean around the stove and flat top grill area and hood. observed grease build up. |
| 2015-12-11 |
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 large and small container of sugar and squeeze bottles of sauces unlabeled. |
| 2015-12-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of roaches and fruit flies in the kitchen. last documented pest control treatment was 11/19. pic is to have treatments every 2 weeks and ensure all food is tightly |
| 2015-12-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few metal pans stacked while wet. |
| 2015-12-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no stem thermometer accesible. repeat vr- provide within 10 days. |
| 2015-09-10 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. spray bottle marked as bleach. pic advised that bottle was being used for sanitizer. when tested, chlorine in bottle bleached out the test strips. cdi- pic poured out bottle o |
| 2015-09-10 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamin |
| 2015-09-10 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. pic advised that beef on the skewer was raw, and currently being cooked. see chart for temperature. unit was turned down low an |
| 2015-09-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. cooked chicken and cooked risotto hot held in warmer units, not under temperature control. cdi- pic turned up the heat on the units, and also continued to stir food items. |
| 2015-09-10 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. pic only has dial thermometer for checking food temperatures. cdi- verbal correction to provide thin probe thermometer for thin ma |
| 2015-09-10 |
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. 6-201.11 floors, walls and ceilings shall be designed, co |
| 2015-09-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service tray items in back not protected during storage. cdi- pic removed / corrected storage. |
| 2015-09-10 |
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 non absorbent. 4-205.10 ensure equipment other than toasters, mixers, microwaves, wate |
| 2015-09-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pic was able to provide test strips for quat used at 3 comp sink, but not for chlorine based sanitizer in spray bottles. cdi- verbal correction to provide. pic poured out chlor |
| 2015-09-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use metal shaker bottles, squeeze bottles of oils, sauces and sugar not labeled per rule. cdi- verbal correction to label all. |
| 2015-02-19 |
8 |
5-202.12 handwashing sinks, installation - pfhandwashing sinks shall provide hot water above 100 degrees f. observed hot water at 94 degrees f in womens restroom and at 92 degrees f in mens restroom as measured by thermocouple. verification required by 3/ |
| 2015-02-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw chicken stored over raw beef in tall reach-in refrigerator. observed raw chicken with commercial p |
| 2015-02-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazaroud food shall be cold held at 45 degrees f or below. observed yogurt sauce held outside of flip top prep unit at 55 de |
| 2015-02-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpotentially hazardous food that is ready to eat and held in establishment for over 24 hours shall be date marked. observed 2 containers of garlic |
| 2015-02-19 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of food and equipment is prevented. observed spray bottle of windex stored below prep table above food. observed spray bottle of cleaner hanging from prep sink next to steam we |
| 2015-02-19 |
33 |
3-501.13 thawing - c - use proper methods to thaw food. observed chicken thawing in prep sink with no running water in bulk amount. |
| 2015-02-19 |
45 |
4-205.10 food equipment, certification and classification - cfood equipment shall meet ansi / nsf standares. observed wooden kabob holster at 3 compartment sink. observed lighting not on working repair and low in kitchen prep area.4-501.11 good repair and |
| 2015-02-19 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from an accumulation of soil. observed soil accumulating on white shelving above 3 compartment sink and in corners of drainboard at 3 compartment sink. |
| 2015-02-19 |
52 |
5-501.110 storage refuse, recyclables and returnables - crefuse shall be stored properly so that pest harborage is prevented. observed several cardboard boxes laying ouside of facility at back door. |
| 2015-02-19 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed ceiling tile damage in women's restroom and several ceiling tiles removed from ceiling in kitchen |
| 2015-02-19 |
54 |
6-303.11 intensity-lighting - cprovide correct lighting intensity in food preparation areas. observed dim lighting and lights not working according to operator. lighting shall be provided at 50 foot candles at food preparation areas. |
| 2015-02-19 |
41 |
3-304.12 in-use utensils, between-use storage - c - store in-use utensils properly. observed in-use utensils stored on soiled are of lid on steam wells. observed several handles of scoops stored inside dry food ingredients below prep table. repeat. |
| 2014-09-29 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed quat sanitizer below 200 ppm at 3 compartment sink. cdi, operator added additio |
| 2014-09-29 |
8 |
.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved boxes and items stored in front of handsink in back kitchen. cdi by instruction, repeat. |
| 2014-09-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw chicken stored over raw beef in reach-in refrigerator. observed raw chicken removed from commercia |
| 2014-09-29 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f or above. observed beans and beef being hot held at grill below 135 degrees f. cdi |
| 2014-09-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved pic not able to verbally demonstrate that an employee health policy was being followed and there was no written policy |
| 2014-09-29 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed green beans cooling inside a deep container at reach in refrigerator. cdi, operator relocated beans to thin container to rapidly cool food. improvement made since previous inspection. |
| 2014-09-29 |
41 |
3-304.12 in-use utensils, between-use storage - cgeneral comment: use proper methods to store in-use utensils. observed some handles of spoons stored inside container in contact with food. |
| 2014-09-29 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cgeneral comment: store clean linen in a clean, dry area. observed clean cloths stored on containers collecting food debris below prep table. observ |
| 2014-09-29 |
45 |
. 4-205.10 food equipment, certification and classification - cfood equipment shall meet nsf / ansi standards. observed wooden kabob holster in poor repair and not commercial grade stored at 3 compartment sink. observed split gasket on door of reach-in re |
| 2014-09-29 |
49 |
5-205.15 system maintained in good repair - pplumbing systems shall be maintained in good repair. observed faucet leak on 3 compartment sink. verification required by 10/9/14 |
| 2014-09-29 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. observed ceiling tiles missing in kitchen and operator stated that they had a leak and had purchased non-ab |
| 2014-03-28 |
1 |
2-102.12 certified food protection manager - cat least one person on site in a managerical capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. |
| 2014-03-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be located so that cross contamination is prevented. observed raw shell eggs over ready-to-eat spread in 2 door reach-in cooler. observed raw animal meat |
| 2014-03-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed cut tomatoe and cut lettuce above 45 degrees f in flip |
| 2014-03-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. observed facility date markin |
| 2014-03-28 |
26 |
7-102.11 common name-working containers - pfgeneral comment: working containers of toxic substances shall be labeled by common name of substance. observed 1 container of cleaner not labeled in kitchen. cdi by instruction. |
| 2014-03-28 |
8 |
5-202.12 handwashing sinks, installation - pfhandsinks shall provide hot water of at least 100 degrees f. observed no hot water below 100 degrees f in upstairs men's and women's restroom. verification required by 4/7/14.5-205.11 using a handwashing sink-o |
| 2014-03-28 |
37 |
3-305.11 food storage-preventing contamination from the premises - cgeneral comment: food shall be stored 6 inches off of the floor. observed container of fryer oil stored on ground near grill. |
| 2014-03-28 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean utensils and equipment in a clean, dry area. observed clean cutting boards stored in splash zone of sink.4-803.11 storage of soiled lin |
| 2014-03-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral commentr: keep equipment in good repair. observed faucet leaking at 3 compartment sink. |
| 2014-03-28 |
54 |
/6-305.11 designation-dressing areas and lockers - cgeneral comment: designated areas shall be available for employee possessions. observed purse and coat stored over beverage syrups in kitchen. |
| 2014-03-28 |
31 |
3-501.15 cooling methods - pfuse proper equipment and methods to cool food. observed cut tomatoe and cut lettuce that operator stated was recently prepared cooling in flip top prep cooler. observed green bean that operator stated was cooling sitting out o |
| 2013-11-05 |
14 |
maintain all food contact surfaces prooperly washed, rinsed, and sanitized. observed build up in inside of ice storage bin beside ice machine at front counter and lexan pans with sticker residue stored as clean. pans- re-washed during inspection. |
| 2013-11-05 |
31 |
maintain proper cooling methods. observed rice mixture cooling in reach in cooler with lid. maintain free of cover while cooling |
| 2013-11-05 |
36 |
. maintain facility free of pests. observed larger gnat/fruit fly population at front bar area.- repeat from last inspection. |
| 2013-11-05 |
35 |
properly label all dry foods. observed salt unlabeled in kitchen in window sil- repear from previous inspection. |
| 2013-11-05 |
53 |
general comment- observed washable/ damaged ceiling tiles throughout kitchen and leaking faucet at 3-compartment sink. |
| 2013-11-05 |
48 |
maintain hot water above 100f degrees at all hand sinks. observed womens restroom hand sink with hot water at 80f degrees before decreasing. |
| 2013-09-17 |
26 |
maintain proper storage of all chemicals. observed spray bottle with purple liquid stored hanging from rack above hot held foods. kitchen employee removed and placed with chemical storage. |
| 2013-09-17 |
6 |
ensure employees are practicing proper hand washing including turning off faucet with papertowels rather than bare hands. also ensure that employees are washing hands in between changing gloves and before putting on new gloves. observed employeed turning |
| 2013-09-17 |
8 |
make hand sink accessible. observed large floor mixer stored in front of only hand sink in downstairs area. move mixer to ensure hand sink is accessible at all times. |
| 2013-09-17 |
13 |
maintain proper storage of raw meats. observed meatballs (ground beef) stored below raw chicken in reach in cooler. corrected during inspection. |
| 2013-09-17 |
14 |
maintain all food contact surfaces properly washed, rinsed, and sanitized. observed mold build up on inside of ice machine. reutrn visit required for ice machine. |
| 2013-09-17 |
19 |
observed chicken in steam unit at 115-128f degrees. maintain all foods at or above 135f degrees when hot holding. pic removed to re-heat. |
| 2013-09-17 |
35 |
general comment- maintain all dry foods labeled. observed containers of dry foods stored on window sil in styrofoam containers with no labels. |
| 2013-09-17 |
38 |
observed employees in kitchen working without hair restraint- repeat violation. |
| 2013-09-17 |
42 |
maintain proper air drying of clean utensils. observed wet stacked metal pans throughout dish rack above 3-compartment sink. |
| 2013-09-17 |
43 |
general comment- maintain single service items properly stored to prevent contamiantion. observed stack of to-go boxes stored with food contact surface exposed. |
| 2013-09-17 |
45 |
maintain all eqipment in good repair. observed 3-compartment sink hot water nozzle broken and water must be turned on using pliars. repair sink. |
| 2013-09-17 |
53 |
observed wall to the right of the hand sink with 2-3in hole in wall, observed hookah's and storage items on the floor, hanging from the back door, and window sil. ensure at least a 6in clearance from the floor of all storage items to facilitate cleaning. |
| 2013-09-17 |
36 |
general comment- observed a few gnats in back kitchen area. maintain facility free of pests. |
| 2013-02-22 |
26 |
general comment. observed workking containers needing to be labled. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name |
| 2013-02-22 |
1 |
observed no food safety manager on site.rule: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 proficienc |
| 2013-02-22 |
8 |
observed mixer in front of hand washing station. remove mixer to allow for proper access to hand washing station. |
| 2013-02-22 |
14 |
observed sanitizer in sink very high (400ppm). sink concentration was adjusted to correct ppm. also there were no working containers of sanitizer provided. corrected by providing sray bottle and bucket. |
| 2013-02-22 |
18 |
violation codesobserved gyro meat at 48 degrees for longer that 12 hours.(a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 ho |
| 2013-02-22 |
20 |
observed gyro meat with elevated temps greater than 12 hours. cdi by discarding. |
| 2013-02-22 |
21 |
observed many items ready to eat that needed to be date marked. (all leafy greens such as lettuce and spinich should be date marked when opened. milk should be date marked once opened. all prepared foods shall be date marked that will be held for more tha |
| 2013-02-22 |
38 |
observed food employee not wearing hair restraint. |
| 2013-02-22 |
41 |
observed a few in use utensils with handles in food products. cdi by removing utensils. also noted unapproved utensils being used as scoops. use only approved utensils in foods (cup being used as scoop). |
| 2013-02-22 |
45 |
general comment: replace gaskets on both the prep cooler and reachin cooler. also need to replace or repair rusting shelving in coolers. |
| 2013-02-22 |
45 |
need to ensure that equipment is approved in current location. new flat top grill near window is not under hood systme. |
| 2013-02-22 |
46 |
observed no test strips available for chemical sanitizer being used. cdi by providing strips until facility can accquire strips. |
| 2012-10-31 |
6 |
ensure that employees are using proper procedure for hand washing. hands must be washed for 20 seconds using soap and warm water; and employees must use paper towels to dry hands. observed employee rinse hands with water without using soap; employee not |
| 2012-10-31 |
6 |
2-301.15 food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing. observed employee washing hands in 3 comp sink; cdi by instruction. |
| 2012-10-31 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee changing tasks without changing gloves; cdi by instruction. |
| 2012-10-31 |
4 |
2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment. observed employee coffee stored uncovered above prep area. |
| 2012-10-31 |
14 |
ensure that sanitizer is maintained at proper concentration at all times. observed sanitizer weak in 3 compartment sink; cdi by remaking. |
| 2012-10-31 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2012-10-31 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed chicken 126f; beef 92f cut off spit for hot holding; cdi by reheating. observed chicken 132f in steam table; cdi by reheating. |
| 2012-10-31 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking of items; including potato salad; pasta salad; tomatoes; open cream; open bags of lettuce; cut cabbage; etc; |
| 2012-10-31 |
31 |
use only approved methods for cooling tcs foods. observed hummus cooling at room temperature; cdi by instruction. hummus was being used for working container after prep. if container must be used for working container; use ice bath for cooling. |
| 2012-10-31 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2012-10-31 |
16 |
ensure all raw animal foods are cooked to proper temperature. comminuted meat must be cooked to 155f for 15 seconds. observed comminuted meat on spit 108f when employee went to cut off spit; cdi by continuing to cook. |
| 2012-10-31 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |