| Violation Date |
Code |
Description |
| 2018-10-31 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed lotion and some medicines stored over prep table behind counter. |
| 2018-10-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed some brooms stored in front of handwashing sink in kitchen. cdi, equipment relocated to provide access to handwashing sink. |
| 2018-10-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed open package of raw chicken stored over ready to eat foods in reach in freezer. observed unwashed produce stored over ready to eat foods in reach in refrigerator. |
| 2018-10-31 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed detergent water at 92 degrees f while employees were washing equipment. cdi by instruction for staff to ensure that hot |
| 2018-10-31 |
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 open package of mozzarella cheese not date marked and open on monday according to pic. cdi, em |
| 2018-10-31 |
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 a food employee not vigorously rub hands for 10 to 15 seconds and employee turn faucet |
| 2018-10-31 |
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 several containers of cooked chicken cooling in deep covered container i |
| 2018-10-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths soiled and stored on waist of food employees. |
| 2018-10-31 |
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 container used as scoop without handle in shrimp container at reach in r |
| 2018-10-31 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed blanched fries held using |
| 2018-03-27 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed no concentration of sanitizer at the sanitizer bucket. cdi-the solution was remade with t |
| 2018-03-27 |
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. -pf observed deep portions of chicken cooling with lids in the reach in cooler. it i |
| 2018-03-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a cup stored in the hand washing sink. cdi-the cup was removed. |
| 2017-11-22 |
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 shelves in the flip top unit, the tall reach in coolers, and the reach in freezer. have cleaned. repeat. |
| 2017-11-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored unprotected at the register area. cdi-the cup sleeves were rearranged to protect all of the cups. |
| 2017-11-22 |
33 |
3-501.13 use approved thawing methods. observed raw meat thawing in the prep sink at room temperature. cdi-cold water was turned on to properly thaw the product. |
| 2017-11-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed weak bleach sanitizer at the 3-compartment sink. there was equipment in the vat. cdi-more bleach was added to the compartment. |
| 2017-08-25 |
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 cooling in the walk in cooler between 70-75f at 2:40pm. the product was prepared at 11:30am. cdi-the product was |
| 2017-08-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine. cdi-the ice machine was properly cleaned and sanitized. |
| 2017-08-25 |
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 chicken cooling with lids and in thick pans. cdi-the lids were removed |
| 2017-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product holding above 45f in the flip top unit. cdi-all items were moved to the other reach in coolers and maintenance has been called for the unit and will be out today. a v |
| 2017-08-25 |
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 the bottles with missing labels to indicate the product. have labeled. |
| 2017-08-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the 3-door reach in cooler, and the bottom shelf where the to-go boxes are kept. huge improvement. repeat. |
| 2017-05-23 |
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 inside racks of the reach in cooler with the flip top unit, and buildup on the racks above the 3-compartment sink. have cleaned. |
| 2017-05-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting board. it is no longer easily cleanable. have resurfaced or replaced. repeat. |
| 2017-05-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the slicer with food buildup on the inside. cdi-the slicer was rewashed. |
| 2017-05-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a box of raw lamb stored above tomatoes in the back 3-door reach in cooler. cdi-the box was moved to the lower shelf. |
| 2017-02-24 |
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 employee take raw chicken kabobs and place onto the grill, the |
| 2017-02-24 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed incorrect time label for t |
| 2017-02-24 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a red sanitizer bucket stored on the floor. cdi-the bucket was placed onto a shelf. repeat. |
| 2017-02-24 |
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 cabbage stored in the flip top unit still cooling. cdi-the product was |
| 2017-02-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooving in the cutting board. needs resurfacing or replacing. |
| 2017-02-24 |
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 spice racks, the racks above the 3-compartment sink, the inside of the reach in freezer, the rice and sugar container lids, and the |
| 2017-02-24 |
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 a plastic cup with no handle in the container of sugar. cdi-the cup |
| 2016-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - observed cleaning needed on fan - shelving - lower portions of reach in units - gaskets. |
| 2016-10-24 |
45 |
5 5-501.11 maintain equipment in good repair -. repeat - observed torn door gaskets throughout. repair/replace. // shelving overhead is rusting repair/replace. |
| 2016-10-24 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0pts - observed one bucket on the floor. |
| 2016-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0pts - observed two small pans of lettuce reading 47-50f. cdi - discarded. |
| 2016-10-24 |
9 |
3-201.11 use food from approved sources only.-p - 0 pts - observed desserts in establishment from another store location without invoice. ensure that that invoice is in place at all locations. cdi - provided by owner. |
| 2016-10-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic does not have cfpm certification. person in charge shall have certificate during all hours of operation. |
| 2016-05-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses at the proper concentration. one sanitizer wiping cloth bucket observed at 0 ppm of chlorine. |
| 2016-05-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf blanched fries held on time observed |
| 2016-05-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf kitchen hand sink observed with no paper towels. cdi- placed paper towels in the holder during inspection. |
| 2016-05-11 |
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 the shelving above the prep sink in the kitchen. clean regularly. |
| 2016-05-11 |
45 |
5-501.11 maintain equipment in good repair. observed torn door gaskets •on 2 door reach in cooler behind register. repair/replace. repeat. |
| 2016-02-17 |
45 |
4-501.11 maintain equipment in good repair. observed 1 split door gasket on 2 door reach in cooler behind register. repair. |
| 2016-02-17 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge serve safe certification expired. must have an ansi accredited food protection manager certification. |
| 2015-08-27 |
45 |
4-501.11 maintain equipment in good repair. observed shelving rusting in cooler. replace damaged fryer baskets. |
| 2015-08-27 |
39 |
3-304.14 wiping cloths, use limitation - c: sanitizer bucket concentration less than 50ppm. cdi-remade |
| 2015-08-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf: observed facility blaching fries. f |
| 2015-08-27 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge has serve safe that has expired. |
| 2015-02-19 |
14 |
general comment4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf a couple of metal food pans stacked and stored as clean with visible food residue. cdi - soiled pans sent to dish area for reprocessing. |
| 2015-02-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf papertowel dispenser not functioning at rear handsink. cdi - pic opened dispenser so papertowels are accessable. |
| 2015-02-19 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. this became a 2 point deduction january 1st 2014. |
| 2014-10-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed the person in charge today is not certified. |
| 2014-10-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf. observed the person in charge knew little about the employee health policy even though it was posted. location of policy wa |
| 2014-10-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed the potato slicer on the wall at the prep sink with dried food debris on it. cdi - moved to the 3 compartment sink for cleaning. |
| 2014-10-07 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed sanitizer •in the 3 compartment sink was >200 ppm. water added to dilute. cdi. |
| 2014-10-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels not stored in sanitizer between uses. |
| 2014-02-28 |
45 |
4-501.11 good repair and proper adjustment-equipment ensure all refrigerato=ion equipment in operating properly. observed one refrigerator cold holding at 51 f. facility may not store tcs foods in this unit until operating properly. |
| 2014-02-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days) observ |
| 2014-02-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed all foods in one refrigerator were |
| 2014-02-28 |
7 |
3-301.11 preventing contamination from hands ensure no bare hand contact of ready to eat foods. observed food employee cutting chcicken bare handed. cdi- hands washed, gloved donned |
| 2014-02-28 |
1 |
2-102.11 demonstration ensure pic has food safety certification. observed pic and only employee onsite did not have food safety certification. |
| 2013-04-25 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed incomplete knowledge of employee health policy; cdi by instruction. |
| 2013-04-25 |
9 |
ensure food prepared in a private home is not offered for sale or service in a food establishment. observed homemade desserts; baklava for sale; items are made in owner's house. cdi; items were removed from facility and manager agreed to stop service un |
| 2013-04-25 |
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 touching apron and return to food preparation without washing hands; cdi by instru |
| 2013-04-25 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed tzatzki 55f in prep cooler; cdi by cooling; do not overfill. |
| 2013-04-25 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed feta cheese with no date marking; some items in bottom of prep cooler missing date marking; cdi by instruction. |
| 2013-04-25 |
47 |
ensure non food contact surfaces remain clean. observed general cleaning needed of prep table and side of grill. |
| 2013-04-25 |
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 burger; angus burger; kefte kebob cooked to order; advisory is in process of being |
| 2013-02-01 |
1 |
2-102.12 - person in charge shall be a certified food protection manager. pic today did not hold a certificate for a food safety course. you have until jan 2014 to have all pics certified (points will be deducted after that time). |
| 2013-02-01 |
2 |
2-201.11 there shall be an employee health policy in place and all employees shall be advised of requirements. no health policy is in place currently. left handout and discussed with staff. |
| 2013-02-01 |
6 |
2-301.14 wash hands before donning gloves for working with food and between glove uses. observed employee change gloves without washing hands between. educated and employee complied. |
| 2013-02-01 |
13 |
food shall be separated to prevent potential contamination. observed ground beef patties wrapped in house stored on the top shell of the freezer above all other foods. staff agreed to rearrange.do not stack pans directly on top of food. there must be a ba |
| 2013-02-01 |
14 |
4-601.11 equipment and utensils shall be clean to sight and touch. observed grater and tongs soiled. staff pulled all to be recleaned. 4-602.11 be sure to clean potato slicer every 4 hours. |
| 2013-02-01 |
20 |
3-501.16 cold held foods shall be held at 45f or lower. observed pan of spanikopita sitting out at 63f. staff had pulled from refrigerator to use during lunch orders. they placed back in refrigerator to cool. discussed utilizing time instead of temperatur |
| 2013-02-01 |
23 |
3-603.11 animal foods that are cooked to order shall have a consumer advisory listed on menu and menu board. discussed with staff. advised they needed to have consumer advisory in place by the next inspection. left my card and requested they send me the u |
| 2013-02-01 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed cooked chicken date marked; but other items that need to be date marked include: half n half (unless expiration date expires b |
| 2013-02-01 |
34 |
4-302.12 a thermometer 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. staff has only a dial |
| 2013-02-01 |
39 |
cloths in use for wiping shall be stored in sanitizer between uses. observed soiled towel stored cutting board. educated staff. |
| 2013-02-01 |
43 |
4-903.11 store single service items at least 6 inches off of the floor. observed sleeve of cups stored on the floor. |
| 2013-02-01 |
45 |
food contact surfaces shall be free of cracks; pits; etc. cutting board on prep unit is severely etched and need of replaning or replacing. educated staff. |
| 2013-02-01 |
46 |
4-501.19 wash solution in 3 compartment sink must remain at 110f or higher. measured wash bay at 102f. educated facility. |
| 2013-02-01 |
47 |
4-602.13 non food-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed soiled rack next to fryer; soiled shelf below prep table by grill. |
| 2013-02-01 |
31 |
use approved cooling methods when cooling hummus and chicken. observed containers stacked and lidded. food at room temperature must quickly cool. recommend venting and using metal pans instead of plastic. |
| 2012-10-08 |
22 |
observed time not written down when french fries were removed from temperature control. cdi-time was written. |
| 2012-10-08 |
39 |
observed wet wiping cloths stored on prep surface. store wiping cloths in a bucket of sanitizer. |
| 2012-10-08 |
26 |
observed a spray bottle of glass cleaner not labeled. cdi-glass cleaner was labeled. |
| 2012-10-08 |
14 |
observed mold in top of ice bin. cdi-ice bin was cleaned and sanitized. |