| Violation Date |
Code |
Description |
| 2018-09-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal cell phone stored near clean utensils on clean utensil shelving. store employee cell phone in designated area, not food |
| 2018-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean handle on refrigeration unit and walk-in cooler doors. clean area around drawers on low boy refrigeration unit on main cook line. |
| 2018-09-10 |
45 |
4-501.11 maintain equipment in good repair. replace broken/split gasket on refrigeration unit door and low boy refrigeration unit drawers under main cook line. replace rusted shelving in reach-in refrigeration unit. |
| 2018-09-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed plastic spoon stored in cup eating end up. store plastic spoon handle up in cups. observed two clear plastic single service cont |
| 2018-09-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. thoroughly air-dry utensil/equipment before stacking or |
| 2018-09-10 |
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 ice scoop buried in the ice in ice machine. ice scoop removed from ice. |
| 2018-09-10 |
33 |
3-501.13 use approved thawing methods. observed plactic bag of chicken thawing in vat of prep sink with no water present and temeprature of chicken was 73f. thaw food products in refrigeration unit or under cool continous cool running water. bag of chicke |
| 2018-09-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved container of sanitizer at front counter and degreaser at three compartment sink not labeled. container of sanitizer and degreaser labeled at time of inspectio |
| 2018-09-10 |
22 |
3-501.19 time as a public health control - p,pfestablishment is using time as a public health control to hold cooked potatoes. observed bin of cooked potatoes not labeled with cook time or discard time; potatoes discarded at time of inspection. |
| 2018-09-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed bag of chicken thawing in vat of prep sink with conatiner of carrots and potatoes soaking in water on drain board of same prep sink. observed one container of food |
| 2018-09-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed styrofoam cup stored on shelving near microwave, by the time i went to check cup and what was in cup, the cup was gone. if allowing employees to have drink in |
| 2018-09-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-102.12 certified food protection manager - c observed no cfm present on site during inspection. certified food manager shall be present during hours of operation. |
| 2018-06-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection. repeat violation |
| 2018-06-15 |
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 chick peas cooling from last night in walk in cooler above 45f. cdi: item voluntarily discarded. repeat violation |
| 2018-06-15 |
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 chick peas in walk in cooling in deep, covered pans and containers from ye |
| 2018-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in prep coolers rusted. observed gaskets on coolers and cooler drawers to be split and damaged. repeat violation pic stated that shelving and gaskets have been ordered. some of the previous iss |
| 2018-06-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies present in facility. repeat violation some improvement from previous inspection. |
| 2018-06-15 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed one thin probe thermometer on site. thermoemter was +3f degrees off when calibrated. provide new thermometer that is calibrated to within 2f degrees. verification requi |
| 2018-06-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice holding on oven below 135f. cdi: product voluntarily discarded. |
| 2018-06-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. repeat violation |
| 2018-06-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf above prep area uncovered. cdi: drink voluntarily discarded. |
| 2018-06-11 |
10 |
3-202.11 temperature - p,pf observed owner deliver items from restaurant depot during inspection. ground beef arrived above 45f. cdi: ground beef was immediately placed in freezer and reached 32f by end of inspection. recommendation to transport items nee |
| 2018-06-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground beef mixture stored over boxes of vegetables. cdi: raw beef relocated to safe area where it cannot contaminate other items. |
| 2018-06-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue remaining on containers that were stacked and stored as clean. cdi: pic took containers aside to be washed.4-602.11 clean the equipmen |
| 2018-06-11 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed hummus cooling at rate of .08f/min in walk in cooler. cdi: product was stirred and then was cooling at rate of .2f/min |
| 2018-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep top cooler with various items above 45f. cdi: most items were placed in cooler at 11:30am. items were placed in walk in to rapidly cool. lentils and rice was in cooler over |
| 2018-06-11 |
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 knife tip broken and knife stored as clean. cdi: knife discarded.4-501.11 maintai |
| 2018-06-11 |
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 observed potatoes and fries to be bl |
| 2018-06-11 |
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 observed hummus cooling in deep half pan, with no stirring. cdi: product stirred. p |
| 2018-06-11 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed one thin probe thermometer on site. thermometer was +3f degrees off when calibrated. provide new thermometer that is calibrated to within 2f degrees. verification requi |
| 2018-06-11 |
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 squeeze bottles of oils and clear liquid with no labeling. |
| 2018-06-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout facility. |
| 2018-06-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microwaves with food build up. repeat violation |
| 2018-06-11 |
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 vegetable soup date marked 5/30 in walk in. cdi: product voluntarily discarded. repeat violation |
| 2018-01-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed grape leaf dumplings stored in prep cooler above 45f. cdi: items rapidly cooled. repeat violation improvement from previous inspection. |
| 2018-01-12 |
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 employees wash hands for less than 15 sec and also recontaminate hands by turning off fau |
| 2018-01-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled -observed employee handle raw beef kabob and then handle rte foods including cilantro and potatoes. cdi: employee was directed to change gloves and wash hands and |
| 2018-01-12 |
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 blanched fries cooling at a rate of .18f/min in first step of cooling. cdi: fries moved to long container for cooling and co |
| 2018-01-12 |
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 chick peas in walk in dated 1/9. observed hummus in prep cooler dated 1/12. hummus was made from |
| 2018-01-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection today. repeat violation |
| 2018-01-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored on prep table. repeat violation |
| 2018-01-12 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on reach in coolers and on cooler drawers to be severely damaged. observed shelving in reach in coolers in need of repainting or replacing. observed rusty cooler drawers at bar. repeat violation |
| 2018-01-12 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed employee begin washing hands in 3-comp sink. cdi: employee was stopped and directed to only use handwashing sink. server translated the need to use handwashing sink in spanish for employee. |
| 2018-01-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets throughout facility with black build up and food residue. repeat violation |
| 2018-01-12 |
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 blanched fries cooling in walk in while tightly compacted together in bowl |
| 2018-01-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no pic with cfm on site during inspection.2-101.11 pic shall be present during all hours of operation. -pf observed no pic on site at start of inspection. pic |
| 2018-01-05 |
9 |
3-201.11 use food from approved sources only. -p observed receipts for all food other than lamb. all meats are in ziploc bags with no identification. pic insisted food is from restaurant depot and from sam's club. this has been verified in previous inspec |
| 2018-01-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many dishes remaining greasy, and stored as clean. observed can opener blade with minor build up. repeat violation4-501.114 manual and mechanical ware |
| 2018-01-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed blanched fries stored in bowl on counter. item below 135f. pic stated item should be stored in cooler but must have been left out. cdi: potatoes placed in cooler. repeat violati |
| 2018-01-05 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed bottle labeled as sanitizer. concentration of contents was bleaching out test strip. chemical was being used to wipe down tables, and other kitchen surfaces where food |
| 2018-01-05 |
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 items in facility including turnips, and feta to have no date mark. pic stated they were made/opened this week. items were througho |
| 2018-01-05 |
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 bowl being used as a scoop for potatoes. cdi: bowl replaced with spoon |
| 2018-01-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers stored as clean. repeat violation |
| 2018-01-05 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on reach in coolers and on cooler drawers to be severely damaged. observed rusty food processor blade. observed second food processor blade to be cracked where it attaches, and food collecting i |
| 2018-01-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microwave to be soiled. ensure it is cleaned routinely. observed gaskets throughout facility with black build up and food residue. observed lids on |
| 2017-12-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf employee stated that he did not know what their employee health policy was. verification required. spanish employee health pol |
| 2017-12-29 |
4 |
2-401.11 eating, drinking, or using tobacco - c upon arrival, observed employee eating while sitting on a stool with food on the cutting board of the prep unit. cdi: employee moved to another area to finish his meal. |
| 2017-12-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee don gloves with no handwash.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontam |
| 2017-12-29 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed employee make beef kabobs and mix them with beef kabobs that were already in the container. container was not washed, rinsed, and sanitized bef |
| 2017-12-29 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no pic on site during inspection.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection. |
| 2017-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed blanched fries and blanched cubed potatoes stored in bowls on counter. items were below 135f. verification required repeat violation |
| 2017-12-29 |
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 items in prep cooler, that employee stated were from yesterday, with no date mark. observed some items in walk in with no date mark |
| 2017-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many dishes remaining greasy, and stored as clean. observed can opener blade with heavy build up. observed heavy amount of food debris on vegetable di |
| 2017-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep table. |
| 2017-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stored as clean to be wet stacked. |
| 2017-12-29 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed shelves to be foil lined in parts of the walk in. foil has food build up, is torn, and damaged in several places. foil shall be discarded once it becomes soiled or damaged. |
| 2017-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on reach in coolers and on cooler drawers to be severely damaged. observed rusty food processor blade. observed second food processor blade to be cracked where it attaches, and food collecting i |
| 2017-12-29 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed employee wash hands in a 3-comp sink. see#6. |
| 2017-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microwave to be soiled. ensure it is cleaned routinely. observed detail cleaning needed in coolers. observed gaskets throughout facility with black |
| 2017-12-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle with teal liquid in it and no label. employee stated that it was table cleaner. observed orange liquid in a bottle with the label scraped off. employe |
| 2017-09-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm during inspection today. repeat violation |
| 2017-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed partially cooked cubed potatoes and fries stored on counter near fryer. cdi: cook relocated products to reach in cooler for cooling. see #18. repeat violation |
| 2017-09-27 |
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. -pf observed potatoes to be covered and cooling. items were not cooling at proper rate. |
| 2017-09-27 |
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 prepared babaghanouj and hummus in prep top unit cooling at a rate of 0f per minute. cdi: items placed in walk in for rapid |
| 2017-09-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed lamb stored directly in thank you bag. this bag is not made of a food grade plastic and should not be in direct contact with food |
| 2017-09-27 |
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 metal bowl being used to scoop out par-cooked potatoes. cdi: bowl remove |
| 2017-09-27 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed fruit flies in some areas of the kitchen. pic advised to contact pest control. |
| 2017-04-11 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets in most coolers. |
| 2017-04-11 |
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 big improvement in date marking. only four items were found without date labels. cdi - all were voluntarily discarded or dated for |
| 2017-04-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed small saucer of grilled onions stored sitting above pans in left prep cooler. onions measured 51f. they need to be stored inside the cooler underneath or in a pan in the flip t |
| 2017-04-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed many pans stored as clean or in use but with old labels still on them or the sticky residue from labels still remaining. be sure to clean off labels |
| 2017-04-11 |
13 |
'3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several pans of food in walk in freezer left uncovered. items were in open bags and on sheet trays. cover food after it cools and before storage. |
| 2017-04-11 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed small piece of metal, possible from a scrubber, in the pan of hummus which was in the prep cooler for service today. cdi - product voluntarily discarded. |
| 2017-04-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic present during majority of inspection. |
| 2017-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed pan of cooked cubed potatoes again sitting out on the counter near the fryer, same as last inspection. potatoes measured 54f and had been cooked last night and stored in walk i |
| 2017-03-03 |
1 |
_2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on duty during inspection. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed no |
| 2017-03-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed pans holding bags of raw chicken and raw meat stored above ready to eat drinks in walk in cooler. cdi - raw meats moved to bottom shelf. 3-302.11(a)(4) protect food in storage usi |
| 2017-03-03 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed same violation as last inspection: hummus made 30 minutes earlier was again stored in large deep pan in flip top of p |
| 2017-03-03 |
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 no date marking on pan of cooked cubed potatoes, tub of feta cheese, dish of grilled onions, opened container of whole milk, pot o |
| 2017-03-03 |
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 arrive and start to cut ready to eat lemons with bare hands. cdi - stopped employee and explained |
| 2017-03-03 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf. observed food employee cutting ready to eat lemons with ungloved polished nails. cdi |
| 2017-03-03 |
45 |
4-101.11 characteristics-materials for construction and repair - food contact materials shall be smooth, cleanable, durable and nonabsorbent. observed scoop used for falafel was not made in a way that it was easily cleanable. photo taken. scoop had slot, |
| 2017-03-03 |
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 no change in cooling procedure for hummus prepared daily. last inspection |
| 2017-03-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in cooler fans with dusty buildup. observed cooler gaskets still heavily soiled. |
| 2017-02-21 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site for first 90 minutes of inspection. 2-103.11(g and i) pic shall ensure rules in the code for food safety and handling |
| 2017-02-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no towels at bar hand sink or at one of two kitchen handsinks. cdi - resupplied. 5-205.11 maintain access to handsinks. handsinks may only be used for ha |
| 2017-02-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken stored above yogurt and bottled drinks. observed raw hamburger stored above bottled drinks and next to open bag of cilantro. observed raw shell eggs stored above bottl |
| 2017-02-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed soiled items stored as clean - can opener blade, knives, two food processors, and meat grinder. cdi - all removed fror cleaning. observed old labels |
| 2017-02-21 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed hummus made this morning stored in large pan in flip top cooler. hummus measured 50f. employee says it is made daily. |
| 2017-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed four cold drawers under grill were not operating properly. tcs foods stored there measured from 50f-54f. cdi - voluntarily discarded. observed cooked potato cubes stored in bow |
| 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 one pan of tcs food (sauce) properly date marked. no other tcs rte food containers held accurate date marks. old labels from last |
| 2017-02-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. observed clorox cleaner, glass cleaner, oil soap stored on lower shelf next to flatware. observed bathroom cleaner stored in tub on top of flour and salt. cdi - all relocated to chemical storage a |
| 2017-02-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large pan of hummus stored in top of flip top prep cooler. hummus is made |
| 2017-02-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thin probe thermometer available for use. when asked, employee produced sealed packaged thin probe thermometer but did |
| 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 several squeeze bottles and several small tubs holding oils, sauces, spices with no labeling. |
| 2017-02-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of tahini stored on floor near warewashing area and bottle of bleach. cdi - moved off floor. |
| 2017-02-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food while wearing no hair restraint. |
| 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 ice scoop stored on dusty surface of ice machine. observed scoop hand |
| 2017-02-21 |
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 clean utensils stored drainboard above soiled side of 3 compartment sink. soiled drainboard and wash and rinse basins of |
| 2017-02-21 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving in walk in cooler. observed cold drawers under the grill were holding at well above 50f. |
| 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 heavily soiled cooler gaskets. |
| 2017-02-21 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered wastebin in female restroom. |
| 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 backpacks and jackets, eyeglasses stored on top of foods in the dry goods shelving rasther than in the designated area. |
| 2016-07-13 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee not wash hands and change gloves after switching between working with ready to eat food and raw food. cdi-by instruction. |
| 2016-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans and containers with old sticker residue and soiled equipment stored as clean. cdi-stickers removed and pans rewashed. |
| 2016-07-13 |
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 food with bare hands. cdi-by instruction. food discarded. |
| 2016-07-13 |
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 scoop handle in dry lentil bin in direct contact with product. |
| 2016-05-05 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no cover for wait receptacle in stall in ladies room. |
| 2016-05-05 |
49 |
5-205.15 maintain a plumbing system in good repair. observed fixture at rear hand sink with significant leak. |
| 2016-05-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag in box soda on floor and multiple bottled beverages. |
| 2016-05-05 |
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 oils and spices not labeled. . |
| 2016-05-05 |
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 rice and cooked ground beef and other tcs foods made yesterday or before not date marked. vr |
| 2016-05-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utensils stored as clean with slight food residue still on them. cdi- removed to re-clean |
| 2016-05-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chciken stored over ready to eat foods, bottled beverages etc. cdi- reorganized |
| 2016-05-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at bar hand sink. cdi-restocked |
| 2016-05-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage on food prep table with bowls of food. cdi- discarded |
| 2016-05-05 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic not food safety certified not any staff present. |
| 2015-12-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no one onsite with food protection certification. |
| 2015-12-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed strainer in handsink by icemachine. cdi- removed strainer. |
| 2015-12-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish, pork, and beef stored over ready-to-eat foods such as green onions and vegetable soup in walk-in cooler. cdi-items were relocated. |
| 2015-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked container of lettuce in flip-top cooler above 45f. cdi- lettuce was placed into 2 containers and placed in prep cooler to quickly cool down. |
| 2015-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black build up on gaskets of prep cooler. observed build up of debris on shelving. |
| 2015-12-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths on surfaces throughout kitchen. |
| 2015-12-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed dishmachine drainboard back not caulked to back wall. |
| 2015-12-08 |
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 several items in walk-in cooler made day prior to inspection with no date mark such as diced tomatoes, potatoe wedges, vegetable so |
| 2015-09-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hummus and 2 containers of egg plant above 45f. cdi items were placed in walk-in cooler to rapidly cool. |
| 2015-09-17 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed employees eating on prep surfaces of kitchen. |
| 2015-09-17 |
14 |
|4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several slicers, can opener and food scissors stored as clean with food debris. |
| 2015-09-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2015-09-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fries and diced potatoes held out of temperature control. cdi items were placed in walk-in cooler to rapidly cool. |
| 2015-09-17 |
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 egg plant cooling/draining at room temperature. cdi egg plant was placed |
| 2015-09-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored near grill. |
| 2015-09-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of oil stored directly on floor. |
| 2015-09-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked. also observed employee towel drying dishes. |
| 2015-09-17 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on 3 reach-in cooler doors. observed potato dicer handle in disrepair. observed rusted shelves in walk-in cooler. repeat violation. 4-205.10 ensure equipment other than toasters, mixers, |
| 2015-09-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site. verification required. |
| 2015-02-02 |
45 |
4-501.12 cutting surfaces - c cutting surfaces shall be free of heavy scarring or scratches. observed 2 cutting boards with heavy scratches.4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed rusty shelving i |
| 2015-02-02 |
39 |
3-304.14 wiping cloths, use limitation - c\wet wiping cloths shall be stored in sanitizer in-between uses. observed 1 wet wiping cloth stabilizing cutting board in kitchen. |
| 2015-02-02 |
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 on site for over 24 hours shall be date marked. observed 1 container of lentil soup and |
| 2015-02-02 |
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 in flip top prep cooler overstaced above 45 |
| 2015-02-02 |
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 removed from commercial packaging and stored in zip lock bags above fish and vegetable in |
| 2015-02-02 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployees may drink from a closed beverage container. observed an open employee beverage stored on paper towel dispenser at handwashing sink in kitchen. cdi, operator voluntarily discarded beverage. |
| 2015-02-02 |
1 |
2-102.12 certified food protection manager - cat least one person on site shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. |
| 2014-09-15 |
1 |
2-102.12 certified food protection manager - cat least one person in a managerial capacity shall be on site at all times and be an ansi accredited certified food protection manager. observed no certified pic on site upon arrival and pic did not have a co |
| 2014-09-15 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - pgeneral comment: implement and follow an employee health policy. observed 1 staff member not able to demonstrate that an employee heatlh policy b |
| 2014-09-15 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - pice bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. observed black and pink residue growing on shield of ice machine.4- |
| 2014-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved 1 container of cut tomatoe overstacked inside flip top prep cooler above 45 degrees f. cdi, operator relocated cut tomatoes to walk-in cooler to rapidly cool. |
| 2014-09-15 |
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 1 container of soup and 1 container of mixed vegetable with cut tomatoe that operator stated was prepared on saturday and not date m |
| 2014-09-15 |
54 |
6-305.11 designation-dressing areas and lockers - cgeneral comment: store employee items in a designated area. observed employee phone and watch stored on storage rack in kitchen next to and over top of single-service articles. |
| 2014-09-15 |
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 several containers of flour and sugar not labeled by common name of food. |
| 2014-09-15 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment and utensils in a clean, dry area. observed clean cutting boards stored on soiled rack of 3 compartment sink. observed clean |
| 2014-09-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed split gasket on door of flip top prep cooler. observed light not turning on under hood and operator stated a work order was placed on unit.4- |
| 2014-09-15 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory for animal foods offered raw or undercooked. observed operator state that beef kabobs can be served unde |
| 2014-03-18 |
26 |
properly label all working bottles of chemicals and properly store them. observed sanitizer bottles not labeled and one stored above the clean utensils. cdi by labeling and moving. separate hookah items from dry food storage (hookah smoking is only done o |
| 2014-03-18 |
21 |
properly date mark all tcs/phf foods not used within 24hrs. observed no date marking system in place (rv). correction required within 10 days. |
| 2014-03-18 |
31 |
use proper cooling methods. observed rice cooling in room temperature and covered in large metal pan in walk in. |
| 2014-03-18 |
41 |
provide scoops with handles to dispense rice, sugar and lentils. observed bowls stored inside. |
| 2014-03-18 |
39 |
store wiping cloths in labeled sanitizer buckets in between uses. |
| 2014-03-18 |
35 |
label small working containers of spices, tahini sauce and relabel sugar and rice. |
| 2013-03-20 |
1 |
no certified food safety manager on site at time of inspection. facility will have until january 1; 2014 to have an ansi certified manager on site. |
| 2013-03-20 |
13 |
observed ground meats comingled with whole cuts. ensure to seperate meats by order of final cook temp. cdi by seperating products. |
| 2013-03-20 |
14 |
observed sanitizers were weak in 3 comp sink and working bottles. cdi concentration was adjusted in sink and working bottles. |
| 2013-03-20 |
21 |
comment: if items are not discarded at the end of service and will be held for more than 24 hours; items must be date marked at the time the item was prepared or opened. |
| 2013-03-20 |
26 |
observed working bottle need to be lable by common chemical name and its use. ex quat/sanitizer or chlorine/sanitizer |
| 2013-03-20 |
19 |
general comment: item on grill was slightly low. item was reheated to proper temp. ensure while holding on grill or stove items are maintained at 135 degrees. cdi |
| 2013-03-20 |
33 |
observed shrimp in prep sink being improperly thawed. see following correct methods: except as specified in ? (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed:(a) under refrigeration that maintains |
| 2013-03-20 |
34 |
need to have thermometer on site to check food temp and ensure proper equipement operation. |
| 2013-03-20 |
41 |
general comment: do not use unapproved utensils in dry goods. noted plastic bowl in rice. use only approved scoop. |
| 2013-03-20 |
31 |
observed item in prep cooler that was tightly covered and exceeded 90 degrees. use one or more of the following methods when cooling foods. rule:a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501. |
| 2012-12-12 |
2 |
general comment- observed no employee health policy- left information with owner |
| 2012-12-12 |
39 |
general comment- do not use absorbant material such as wiping rags to stabilize cutting boards due to bacteria growth. observed wet rags used to stabilize cutting boards. |
| 2012-12-12 |
33 |
general comment- ensure that proper thawing methods are used. observed frozen pork butts being thawed in prep sink with no running water. maintain thawing in one of four ways. under cold running water; in the microwave; during the cooking process; or in t |
| 2012-12-12 |
20 |
maintain proper cold hold temperatures of below 45f degrees. observed one prep cooler (to the left) holding around 50f degrees (see temperature chart above). cooler was turned down during inspection to lower temperature. |
| 2012-12-12 |
13 |
maintain proper raw meat storage with ready to eat foods on top followed by whole intact beef; fish and eggs; and intact pork at 140f degrees; ground beef and pork at 155f degrees; and poultry at 165f degrees. observed raw eggs over top of vegetables in w |
| 2012-12-12 |
1 |
general comment- observed pic with no certification |