| Violation Date |
Code |
Description |
| 2018-07-30 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - observed no quat or chlorine test strips available on-site. cdi, proper test strips provided by pic while on site. |
| 2018-07-30 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed employee towel drying clean equipment. observed some wet stacking of containers. |
| 2018-07-30 |
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 spoon in contact with food in prep refrigerator and single-service conta |
| 2018-07-30 |
38 |
2-402.11 effectiveness-hair restraints - c - observed food employee not wearing a hair restraint. |
| 2018-07-30 |
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 container of flour not labeled as required. |
| 2018-07-30 |
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 cut tomatoes and simosa prepared over 24 hours not date marked. cdi, operator voluntarily disc |
| 2018-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed raw lamb and chicken overstacked above chill line in prep unit that operator stated was recently placed. cdi, foods relocated to walk in cooler to rapidly cool. |
| 2018-07-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed some plates stored as clean but residues on food contact area at prep line. cdi, plates relocated for cleaning. |
| 2018-07-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed snow peas stored over washed onions. observed unwashed potatoes stored over ready to eat food in walk in cooler 1. observed sauces not covered / protected |
| 2018-07-30 |
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. -p - observed food employee handle naan bread with their hands for to go order. cdi, foods voluntarily discarded by pi |
| 2018-07-30 |
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 - observed 1 food employee not vigorously rub hands for 10 to 15 seconds when washing. cdi by inst |
| 2018-04-03 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed mushroom being stored above ready to eat foods. cdi mushrooms were moved to bottom shelf. repeat points dropped to half due to one box being stored above ready to eat food |
| 2018-04-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so sanitizer will work effectively. |
| 2018-04-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 compartment sink reading less than 100 ppm for quat ammonium. cdi all items were ran through dish machine. pic will have maintenance come out an |
| 2018-04-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed dusty fan in ware washing area blowing on clean equipment and utensils. make sure to increase cleaning frequency. repeat points not escalated due to |
| 2018-04-03 |
45 |
4-202.15 can openers - c can openers shall be readily removable for cleaning and for replacement.4-502.11(a) maintain utensils in good repair.4-501.11 maintain equipment in good repair.observed can opener in need of being replaced; metal is starting to pe |
| 2017-12-13 |
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. observed food debris and splatter on walls behind food pr |
| 2017-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on shelving in walk in coolers. make sure to increase cleaning frequency. |
| 2017-12-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed more than 5 employees at time of inspection preparing food and not wearing a hair restraint. make sure food employ |
| 2017-12-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in walk in cooler and under shelving. make sure to keep at least 6 inches off the floor. |
| 2017-12-13 |
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 4 containers of tomoato and onion sauce in bottom reach in unit date marked for 12/11/17, all ab |
| 2017-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed clarified butter cold holding on counter above 45 degrees. cdi product was discarded. |
| 2017-12-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken and shrimp being stored over ready to eat chicken. cdi pic rearranged product and will ensure it is reheated to 165 degrees to prevent possible contamination. repeat3-3 |
| 2017-12-13 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employees placing on hair restraints at time of inspection then proceed to continue with food preparation. cdi both employees stopped and directed to wash hands. repeat |
| 2017-10-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken being stored above cooked chicken. cdi pic changed storage order and will recook chicken.3-302.11(a)(4) protect food in storage using covered containers, intact wrappin |
| 2017-10-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee coffee cup being stored on line above food preparation areas. make sure to have a designated area for employee possessions. cdi drink was re |
| 2017-10-26 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee place hair restraint on at time of beginning inspection then continue with food preparation. cdi food employee stopped and directed to wash hands.2-301.14 wash hands af |
| 2017-10-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed at bar hand sink being blocked with a bucket. cdi bucket removed. make sure to maintain access to hand washing sinks. |
| 2017-10-26 |
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 lamb curry date marked 10/19-10/26. cdi product discarded. observed cauliflower that was cooked |
| 2017-10-26 |
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 observed large pan of chicken in wic cooling down at time of inspection; pic informed chicken was placed to cool at 3:00 pm; food est |
| 2017-10-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee not wearing hair restraints at time of inspection. make sure food employees wear hair restraints.2-303.11 |
| 2017-10-26 |
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 pans in ware washing room on floor/less than 6 inches. make sure to kepe equipment, utensils, linens and packages at lea |
| 2017-10-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards no longer able to be cleaned/sanitized properly. make sure to resurface/replace. only observed one cutting board. points not es |
| 2017-10-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone being stored on line above food preparation areas. make sure to have a designated area for employee possessions. |
| 2017-10-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large pan of chicken placed in walk in cooler to cool down; tightly packed |
| 2017-06-22 |
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 mango and yogurt base drinks at the bar not date marked, observed several pans of chicken without date marked, and mango dressings |
| 2017-06-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer buckets and sanitizer well at ware washing reading less than 100 ppm. observed that sanitizer solution was 103 degrees. cdi showed pic on manufacture |
| 2017-06-22 |
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 observed pan of lentils and a pan of tomato sauce in walk in cooler prepared yesterday that did not hit the cooling parameters; this |
| 2017-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p upon entry to food establishment observed a entire container of clarified butter left out from yesterday above 45 degrees. cdi voluntarily discard. |
| 2017-06-22 |
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 pan of tomato sauce and lentils cooled from last night that were not coole |
| 2017-06-22 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed several sanitizer buckets on the floor. cdi directed pic to move all sanitizer buckets off the floor. repeat. |
| 2017-06-22 |
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, cleansable, durable and non absorbent. observed food establishment using foil to cover food contact surfaces |
| 2017-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving near dry storage with significant food debris on it. observed shelving for canned products with food debris on it. make sure to increase cl |
| 2017-06-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors open a |
| 2017-02-21 |
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 observed the following not date marked: homemade mango dressing, half and half at the bar, coleslaw and pico de gallo. cdi items were allowe |
| 2017-02-21 |
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 squeeze bottles of oil not labeled. observed dry spices that are not easily recognizable marked. make sure to label all wo |
| 2017-02-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plates, storage containers with debris. cdi all items returned to ware washing. repeat saw improvement overall. |
| 2017-02-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-101.11 surface characteristics-indoor areas - cobserved absorbent tiles in both restrooms. replace with nonabsorbent ceiling tiles. |
| 2017-02-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on the floor. make sure to keep all sanitizer buckets off the floor. |
| 2017-02-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed in downstairs walk in cooler unwashed produce and veggies being stored over ready to eat uncovered foods. cdi spoke to pic regarding this, items will be moved.3-302.11(a)(4) protec |
| 2017-02-21 |
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 utensils being stored in a pot of water with oil debris floating on top. |
| 2017-02-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone being stored above flip top prep unit. cdi spoke to pic regarding designated area to prevent contaminaton of equipment, utensi |
| 2017-02-21 |
45 |
4-502.11(a) maintain utensils in good repair. observed several melted plastic storage containers. cdi disgarded. make sure to throw away when in bad condition.4-501.11 maintain equipment in good repair. observed loose gasket on reach in unit 1 in front of |
| 2017-02-21 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash solution heavily soiled. make sure to use clean wash water. |
| 2017-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on shelves in walk in cooler, reach in cooler doors, cooler doors of reach in units, and cooler door handles. increase cleaning frequenc |
| 2017-02-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to trash receptacle areas. make sure to keep closed.*share facility, will contact other food establishments.* |
| 2017-02-21 |
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 observed food employee pick stuff up off the floor with gloves on and c |
| 2017-02-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to allow equipment and utensils to air dry. |
| 2016-10-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled cutting board in use at the cook line. cdi - board removed and taken to dish room for cleaning prior to using again. -1.5-4-501.114 maintain sa |
| 2016-10-21 |
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 unlabeled oil containers to the left of the cook line on rack. label these with the common name of the items. -0- |
| 2016-10-21 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at the bar sink. cdi - sign emailed today. -0- |
| 2016-10-21 |
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. observed |
| 2016-10-21 |
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 observed wait staff plating rice at the front of the hot line without wa |
| 2016-10-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the floor of the walk in coolers, on the walls of the mop wash and on the gaskets on the prep coolers. clean these. -.5- |
| 2016-10-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed heavily damages ceiling in the women's restroom. repair. repeat -.5-6-101.11 ( |
| 2016-10-21 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting in the men's restroom. cdi - pic adjusted dimmer to match intensity in the women's restroom. -0- |
| 2016-10-21 |
42 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed serving spoons at the cook line with the eating surface facing up instead of the handle. invert these. -0- |
| 2016-06-23 |
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. observed chicken curry at 51f, tomatoe sauce at 61f, and 4 big deep buckets of yellow curry above at 48-53f from the night before. c |
| 2016-06-23 |
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 curry, sweet peas, potatoes, karnwali mas, spicy butter, and half and half without dates. cdi items dated. |
| 2016-06-23 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed pic with ansi accredited food certification not show up until end of inspection. suggest kitchen manager get certified. |
| 2016-06-23 |
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. observed ceiling tile falling out and leaking in women's restroom. repeat. 6-502.12 flo |
| 2016-06-23 |
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. observed sauces that were covered and cooling in deep plastic buckets, and chicken |
| 2016-01-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac observed split gaskets throughout kitchen. |
| 2016-01-21 |
47 |
l4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan, racks in kitchen, and gaskets soiled with debris. |
| 2016-01-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed facility with sanitizer labeled as soap container and soap in an unlabeled bucket. cdi buckets relabeled. |
| 2016-01-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees go in and out of walk in with gloves and continue food prep with same gloves. cdi hands washed and gloves changed. |
| 2015-10-05 |
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 observed approximately 15 gallons of onion sauce in walk in 2 at 50 degrees labeled 10-04-15 . cdi all product discarded. repeat v |
| 2015-10-05 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee turn faucet off with clean hands . cdi corrected by instruction. -0 points- |
| 2015-10-05 |
8 |
6-301.14 post a handwash sign at each handsink. none of the hand wash sinks in kitchen had handwashing signs posted. cdi provided handwash signs in both english and spanish. -0 points- |
| 2015-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed paneer and butter above 45 degrees see temperature chart. cdi product discarded. repeat violation. |
| 2015-10-05 |
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 unlabeled containers of spices and oils . -0 points- |
| 2015-10-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook in back area with bracelets only a plain wedding band is allowed. -0 points- |
| 2015-10-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. replace cutting board or resurface cutting board on prep unit near stove. -0 points- |
| 2015-10-05 |
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 onion sauce being cooled in high volume lexan containers should use nume |
| 2015-06-18 |
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 some small working containers of dried spices not labeled. cdi- labeled |
| 2015-06-18 |
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 multipel potentially hazardous sauces cooling in plastic or at room temper |
| 2015-06-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 comps sink set up to wash utensils with rinse and sanitizer compartments mislabeled. cdi- corrected |
| 2015-06-18 |
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 vegetables, cooked potato and cooked spinach in botom of prep unit with no date mark. cdi- date marked |
| 2015-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter at 77 f and cheese at 50 f. cdi- placed on tphc temporarily |
| 2015-06-18 |
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 observed tomato suace cooked and cooled yesterday, had been in walk in last 12 hours and not removed according to pic at 49 f. cdi- d |
| 2015-06-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at dish machine at 10 ppm chlorine. cdi- primed and increased to 50 ppm |
| 2015-06-18 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. observed pic temp cheese with bare hand. cdi- product discarded and practice dissapproved |
| 2015-06-18 |
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 observed dish washer handling soiled utensils then clean without washing |
| 2015-01-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf pink build up on interior of ice machine. cdi - cleaned during the inspection. |
| 2015-01-06 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. wet wiping cloth stored on counter of expo window; sanitizer bucket stored on floor. relocate |
| 2015-01-06 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p cooked chicken and multiple sauces stored in walk in cooler uncovered. cdi - items were covered with celophane wrap. |
| 2015-01-06 |
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. paint peeling on walls and ceiling of walk in freezer and on wire shelving in walk in c |
| 2015-01-06 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. accumulation of food debris on can rack and inside cook line prep cooler. wipe clean. |
| 2014-08-11 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2014-08-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. accumulation of food debris on can rack and some drips inside cook line cooler. |
| 2014-08-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal bowls and plastic food containers wet stacked. |
| 2014-08-11 |
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 soup was cooling in a container placed inside a second container with ice but no |
| 2014-08-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf vegetable chopper with food debris on cutting blades stored as clean. cdi - sent to dirty dish area. |
| 2014-08-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw fish stored above ready to eat dessert items in basement walk in cooler. cdi - cooler rearranged with raw fish stored above chicken. |
| 2013-12-12 |
6 |
2-301.14 when to wash. employees must wash their hands after contaminating them. observed one of the employees on the cook line put his finger in his mouth and then go back to cooking. cdi - manager was informed and employee was told to wash his hands |
| 2013-12-12 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. hand sinks may be used for handwashing only. observed ice and a wet rag in a hand sink. cdi- hand sink cleaned out. repeat violation. |
| 2013-12-12 |
14 |
4-601.11 (a) eqiuipment, food-contact surfaces, nonfood-contact surfaces, and utensils. thouroughly clean utensils and maintain clean to sight and touch. obseved many pans, plates and other utensils which were stored as clean but still had food debris o |
| 2013-12-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed butter left out at 54f. cdi- placed back in refrigeration. time as a public health control was suggested and the procedure she |
| 2013-12-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 |
| 2013-12-12 |
37 |
3-305.11 food storage-preventing contamination from the premises. do not store the onions on the floor. observed in the parking garage walk-in. |
| 2013-12-12 |
39 |
3-304.14 wiping cloths, use limitation. store wet wiping cloths in sanitizer and keep sanitizer container off the floor. observed wet towels on equipment and cutting boards and sanitizer buckets on the floor. |
| 2013-12-12 |
53 |
clean the floor of the walk-in in the parking garage. |
| 2013-12-12 |
35 |
3-302.12 food storage containers identified with common name of food. label the dry goods. observed the sugar unlabeled in the drink area. |
| 2013-05-14 |
14 |
ensure that food contact equipment surfaces are maintained clean to sight and touch. observed buildup in ice machine; sticker debris on clean pans; heavily soiled towel used for bread making; cdi by cleaning. |
| 2013-05-14 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed dish washer going from dirty dishes to clean without washing hands; cdi by instruction. observed employees putting gl |
| 2013-05-14 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed incomplete knowledge of employee health policy; cdi by instruction. |
| 2013-05-14 |
8 |
ensure handwashing sinks are used for handwashing only; observed cup placed in handsink; cdi by instruction/moving. |
| 2013-05-14 |
18 |
3-501.14 ensure all time/temperature control for safety (tcs) foods are cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f. observed potatoes 50-53f cooling from previous night; cdi by discarding. |
| 2013-05-14 |
31 |
ensure proper methods are used for cooling tcs foods. observed deep containers of tomoato sauce cooling in walk-in cooler; cdi by transferring to shallow pans in freezer. |
| 2013-05-14 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed lamb chops that will be served cooked to order with no consumer advisory on menu; cdi by i |
| 2013-05-14 |
37 |
do not use linen for direct food contact; observed towel used for bread making. keep all food items covered; observed uncovered dry food throughout kitchen. |
| 2013-05-14 |
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 on prepared meats;; spinach; open milk; sauces; etc. all items must be properly date marked and then used or |
| 2013-01-02 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2013-01-02 |
53 |
maintain floors clean; observed heavy food debris and grease buildup on floor near tandori oven. |
| 2013-01-02 |
47 |
ensure that all non-food contact surfaces remain clean. observed general debris on shelves and in gaskets throughout. |
| 2013-01-02 |
37 |
ensure that food is protected from all miscellaneous sources of contamination. observed pans of food stacked directly together with no separation; food stored directly on shelves in prep cooler; trash can used as table for fried cheese. |
| 2013-01-02 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed lamb chops that will be served cooked to order with no consumer advisory on menu; cdi by |
| 2013-01-02 |
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 system in place. all items such as prepared sauces; cooked meats; cooked potatoes; open milk; cut lettuce; e |
| 2013-01-02 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed one pan of tomatoes 47-49f; cdi by cooling; do not overfill food container. |
| 2013-01-02 |
14 |
4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed buildup in tea nozzle and mold in ice machine; cdi by cleaning. |
| 2013-01-02 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee handling dirty and then clean dishes without washing hands; employee dipping hands into bucket of water betwe |
| 2013-01-02 |
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 uncovered employee drink on counter. |
| 2013-01-02 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |