| Violation Date |
Code |
Description |
| 2018-10-24 |
53 |
6-501.12 cleaning, frequency and restrictions - cobserved debris on the floors underneath cabinetry at the soda machine and the customer tea area. observed floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; a |
| 2018-10-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cobserved debris on hood vents over grill and fryer. observed debris on shelving at back prep shelving area. observed soiled buckets in the clean dish area use |
| 2018-10-24 |
45 |
4-101.19 nonfood-contact surfaces - c; 4-501.11 good repair and proper adjustment-equipment - ccomment: observed absorbent wood above food prep sink used for the storage of to go trays. informed the manager that this wood shall be sealed and non absorbent |
| 2018-10-24 |
26 |
7-201.11 separation-storage - pcomment: observed bleach and dish washing cleaners and sanitizers stored above clean utensils and dishes in the clean dish area. informed the pic to move the chemicals so that they are not above food, clean equipment and ute |
| 2017-11-28 |
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 build-up on floors under soda machine/tea urns i |
| 2017-11-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing watch while performing food preparation. make sure to remove all jewelry other than a plain wedding band to fa |
| 2017-11-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfpic was present during inspection however did not observe a certified food protection manager at time of |
| 2017-09-28 |
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 bussing tables and wiping with sanitizer then pr |
| 2017-09-28 |
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 in freezer on the floor underneath shelving. make sure to keep at least 6 inches off the floor. |
| 2017-09-28 |
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 two containers of lettuce placed in reach in unit to cool still above 45 d |
| 2017-09-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing watch while performing food preparation. make sure to remove all jewelry other than a plain wedding band to fa |
| 2017-05-08 |
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 tile in front of 3 compartment sink missing/cracked. make sure to keep in good |
| 2017-05-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to go container and cups at front counter not protected and exposed for potential contamination. make sure to store single serv |
| 2017-05-08 |
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 handle laying down on shredded lettuce. cdi handle moved. make sure to s |
| 2017-05-08 |
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 two containers of lettuce still cooling, place in reach in unit below flip |
| 2017-02-16 |
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 food employee not using a protective barrier to turn off faucet. cdi spoke to pic and foo |
| 2017-02-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwashing sink blocked with dirty laundry bin (not rollable) and lids being stored in sink. cdi items were moved. |
| 2017-02-16 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed can opener with food debris. cdi item returned to ware washing. |
| 2017-02-16 |
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 few squeeze bottles without a common name holding oil and aqeous solutions. make sure to labell all food ingredients wi |
| 2017-02-16 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed expired test strips at food establishment. verification required. |
| 2017-02-16 |
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. observed food establishment using nonfood grade containers and thank you |
| 2017-02-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to trash receptacle. *shared facility, will follow up with other establishments regarding shared space.**5-501.115 discard items and litter |
| 2017-02-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of turnips sitting on ground in back room. repeat. |
| 2016-10-20 |
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 water damaged ceiling tiles in the dining room. replace these. -0- |
| 2016-10-20 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed cracks in paddles used as food contact surfaces and chipped paint on clay bowls u |
| 2016-10-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soaking chick peas right beside trash bin. cdi - pic moved trash bin. -1- repeat |
| 2016-10-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemicals on shelf above handwash sink in kitchen. cdi - pic labeled these with permanent marker and stated the new bottles were placed in service |
| 2016-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in reach in and walk in unit in need of cleaning. repeat. |
| 2016-06-13 |
45 |
4-501.11 maintain equipment in good repair. observed wood piece that was not sealed. replace with a nonporous surface or paint and seal wood piece. |
| 2016-06-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tahini paste and pickled turnips on the floor in walk in unit. |
| 2016-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tahini and taziki dressing that was held on ledge in prep top above 45f. cdi items placed in reach in for cooling. |
| 2016-06-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed manager with an expired ansi accredited food certification. |
| 2016-01-29 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. thermometers shall be cleaned before use and before storage. observed soiled thermometer stored as soiled. cdi thermometer cleaned. 4-601.11(a) equipment |
| 2016-01-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee cell phone and food stored on top of food for the facility at dry storage area. |
| 2016-01-29 |
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 employee handle pita bread with bare hands. cdi bread discarded and bhc flyers handed out. |
| 2016-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed tracks in display case, racks in reach in and walk in units soiled with debris. repeat. |
| 2015-10-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on fronts of reach in units and apron of shelves near falafel station. |
| 2015-10-07 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed reach ins with no thermometers . place thermometers in all reach in units. |
| 2015-10-07 |
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 beef cooling covered in metal pan in walk in cdi uncovered to vent. -0 |
| 2015-06-25 |
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 of debris in sliding door track of display case. clean thoroughly to remove accumulated debris. |
| 2015-06-25 |
45 |
general comment4-502.11(a) maintain utensils in good repair. observed a couple of plastic pan lids that were cracked and broken. cdi - discarded. |
| 2015-02-20 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee washing dishesd in 3 compartment sink using wash water measuring 86f. hot water added. |
| 2015-02-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers (squirt bottles) of water, lemon juice, and dressings unlabeled. pic labeled during inspection. |
| 2015-02-20 |
53 |
w6-501.11 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 two hood lights burned out. will be replaced when hood is cleaned in two week |
| 2014-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dark build up on outside of ice chute at soda machine. clean. repeat item. |
| 2014-10-24 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on prep counter. cdi - placed in contianer of sanitizer. |
| 2014-10-24 |
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 container of chicken cooling with lid on and bowl of hummus cooling tightly wrapped |
| 2014-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p hummus in flip top unit holding above 45f. cdi - moved to freezer to rapidly cool. |
| 2014-06-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food) shall be date marked to indicate the day the food shall be consumed, sold or discarded. the day of preparation shall be day 1. observed a bag of opened spring let |
| 2014-06-17 |
8 |
5-205.11 a hand washing sink shall be accessible at all times for employees. observed a cart placed in front of the kitchen's hand washing sink in the back. also, a few dirty dishes were on the hand sink. hand sinks are for handwashing only. cdi pic to |
| 2014-06-17 |
20 |
3-501.16 potentially hazardous food (time/temperature control for safety food) shall be maintained at a temperature of 45f or less. observed containers of cut tomatoes and cut lettuce (used for garnish only) in the food display case with temperatures ab |
| 2014-06-17 |
30 |
8-103.11 documentation of a variance shall be available. observed no documented variance during the inspection. cdi yogurt preparation to be discontinued. |
| 2014-06-17 |
27 |
3-502.11 an approved variance is required when a food is rendered to be not potentially hazardous. pic did not have a variance available_ for the making of yogurt process. cdi after discussion of this requirement with the pic, this process is to be |
| 2014-06-17 |
31 |
3-501.15 cooling of cooked plant foods shall be achieved by using the following methods: placing the food in shallow pans, separating the food into smaller portions, using rapid cooling equipment, stirring the food in a container placed in an ice water ba |
| 2014-06-17 |
37 |
3-305.11 food shall be stored to prevent contamination from the premises. observed boxes of food items stored on the floors of the walk in cooler and freezer. |
| 2014-06-17 |
47 |
4-602.13 nonfood contact surfaces shall be cleaned to sight and touch observed black mold build-up at the splash area of the soda machine. cdi pic cleaned soda machine. |
| 2013-10-29 |
30 |
#30 obtain a variance from the state committee for any specialized food processing method described in 8-103.11. a haccp plan may be required. observed no variance for homemade yogurt, cdi, variance paperwork was given to owner and discussed during inspe |
| 2013-10-29 |
27 |
# facility is using specialized food processes that have not been approved by the regulatory authority. (3-502.11) observed no variance for homemade yogurt, cdi, information was provided and facility is working towards compliance, variance will be submit |
| 2013-10-29 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed cut tomatoes, lettuce, cabbage with no date marking, cdi. |
| 2013-10-29 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed tabbouleh 56f, hummus 54f in top of prep cooler, ensure all gaps in top of prep cooler are filled, cdi by cooling. |
| 2013-04-03 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting on gloves without washing hands; cdi by instruction. |
| 2013-04-03 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready to eat foods during storage; preparation; holding; and display. observed raw meat stored over bottled drinks in walk-in cool |
| 2013-04-03 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed hummus; cut lettuce with no date marking; cdi by instruction. |
| 2013-04-03 |
31 |
ensure approved methods are used for cooling tcs foods. observed deep container of lettuce cooling while covered; lettuce cooling in top of prep cooler; cdi by instruction/moving. |
| 2013-04-03 |
34 |
4-302.12 provide properly sized thin probe thermometer for use in thin food products. observed thick probe dial thermometer available for use; cdi by instruction. |
| 2013-01-03 |
34 |
maintain thermometer in good repair. observed thermometer in need of battery; cdi by instruction. |
| 2013-01-03 |
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. items such as cut lettuce; cut cabbage; cut tomatoes; hummus; etc must be date marked; cdi |
| 2013-01-03 |
16 |
3-401.11 ensure all raw animal foods are properly cooked to the appropriate temperature. chicken must be cooked until all parts reach 165f for 15 seconds. observed chicken kabobs pulled from grill 145-152f; cdi by returning to grill to reheat. |
| 2013-01-03 |
14 |
maintain all food contact surfaces clean to sight and touch. observed buildup in tea nozzles; cdi by cleaning. |
| 2013-01-03 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed employee handling tomatoes with bare hands |