| Violation Date |
Code |
Description |
| 2018-08-20 |
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.ceiling tiles need cleaning. |
| 2018-08-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -pobserved chicken soup in warmer at 120f. cdi by placing on stove top to reheat to 165f. |
| 2018-08-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved sanitizer in 3 comp sink and in spray bottles testing < 50ppm.cdi by adding chlorine to solution and test at 100ppm.4-601.11(a) equipment food contact surfaces |
| 2018-03-27 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2018-03-27 |
31 |
repeat violation 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 lettuce cooling while covered with a lid in the walk in |
| 2018-03-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink stored on a cutting board next to food being prepped. cdi - drink was moved to the shelf under the table. |
| 2017-12-14 |
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 all employees wash hands then turn off the faucet with bare hands. cdi - explained to all |
| 2017-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed an employee towel-drying containers. cdi - pic stopped the employee.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least |
| 2017-12-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed chicken cooling while covered with a lid in the walk in cooler. observed |
| 2017-12-14 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in freezer and the hot hold box. replace gaskets. |
| 2017-08-16 |
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 on the dry storage shelves and in the prep unit across from the fryers. |
| 2017-08-16 |
41 |
repeat violation 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 the spoon handle down in the rice in the rice warmer. |
| 2017-08-16 |
20 |
general comment 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed rice sitting on top of the rice warmer at 63f. employee stated it was going to be reheated in the microwave once the other bag was done reheating. cdi - expla |
| 2017-08-16 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - observed rice reheated from last night. rice was only 123f-150f. cdi - rice was voluntarily discarded.observed lamb reheated to 147f. cdi - lamb was placed |
| 2017-08-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce stored above prepped items in the walk in cooler. |
| 2017-06-12 |
18 |
repeat violation 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 minestrone soup in the walk in cooler at 52f. pic stated it was cooled down from last night. cdi - pic vo |
| 2017-06-12 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-06-12 |
41 |
repeat violation 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 the handle of the scoop down in the rice and falafel. |
| 2017-06-12 |
45 |
repeat violation 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed a freezer labeled household freezer in use in the dry storage area. remove and replace with an nsf/ansi |
| 2017-03-21 |
53 |
general comment 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 very dusty ceiling vents throu |
| 2017-03-21 |
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 on prep unit shelves and the dry storage shelves. |
| 2017-03-21 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed rusty shelves in the walk in cooler and dry storage. replace/resurface shelves; do not spray paint.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and |
| 2017-03-21 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed cups, plates and containers stacked wet. |
| 2017-03-21 |
41 |
repeat violation 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 2 tong handles down in the salad in the reach in cool |
| 2017-03-21 |
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 3 containers of cooked chicken and one of beef above 45f in the prep unit. pic stated they were placed in the prep unit la |
| 2016-12-28 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed the handsinks in the restrooms reaching 89f. adjust to maintain at least 100f. verification required 1/6/20166-301.14 post a handwash sign at each handsink. - observed the women's restroom |
| 2016-12-28 |
14 |
general comment 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed 3 plates with food debris stored as clean. cdi - plates were removed and placed in the dish machine. |
| 2016-12-28 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken in the hot box at 128f. cdi - chicken was reheated to 169f. |
| 2016-12-28 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 2 squeeze bottles unlabeled. cdi - bottles labeled during the inspection. |
| 2016-12-28 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-12-28 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed rusty shelves in the walk in cooler. |
| 2016-12-28 |
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 handles of utensils down in rice, falafel and tortillas. cdi - handles |
| 2016-09-30 |
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 cooked chickpeas in walk in cooler above 45 f. pic stated this item was cooked yesterday and has been in refrigeration sinc |
| 2016-09-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed coffee carafe and mug inside front handsink. cdi- items removed. |
| 2016-09-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor build up in ice machine. cdi- instruction provided. repeat. -improvement noted since last inspection. |
| 2016-09-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed multiple spray bottles unlabeled. cdi- bottles were gathered to be labeled. |
| 2016-09-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed previously heated/melted butter on counter holding below 135 f. pic stated this item was out of temperature control for about 30 minutes. cdi- item placed into refrigeration. g |
| 2016-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stored stacked together wet and observed employee drying wet dishes with cloth. cdi-instruction provided. |
| 2016-09-30 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving and sanitize vat stopper to be broken. repair. |
| 2016-09-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy pink and black microbial growth behind ice shoot of soda machine. clean. |
| 2016-09-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items intermingled with facility items at front cashier station. cdi- items were removed. repeat. |
| 2016-06-09 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no pic present at start of inspection. repeat. |
| 2016-06-09 |
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 upon arrival ehs observed employee cutting bread without gloves, leaving his hands in direct contact with ready to e |
| 2016-06-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored directly on top of ready to eat sauces in walk in cooler. cdi- beef was removed. |
| 2016-06-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with heavy black build up. clean. |
| 2016-06-09 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed employee state facility sometimes makes their own yogurt and sometimes they buy it. pic stated they only buy yogurt and that he |
| 2016-06-09 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf see # 27. |
| 2016-06-09 |
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 salads cooling in reach in cooler tightly covered. cdi- pic instructed to |
| 2016-06-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of raw chicken stored on floor on walk in freezer. repeat. |
| 2016-06-09 |
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 2 handle of scoops stored in direct contact with rice in 2 rice hot ho |
| 2016-06-09 |
45 |
4-501.11 maintain equipment in good repair. observed split in prep unit gasket. repair. repeat. |
| 2016-06-09 |
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 missing from coving in front of can wash. repair. |
| 2016-06-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items such as aprons and rugs stored co-mingles with facility's dry storage items. designate area for employee items. |
| 2015-12-22 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - pic was not present upon arrival. suggested to get someone else certified so that they have someone with serv safe here all the time. |
| 2015-12-22 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed 3 boxes of unwashed tomatoes stored above ready to eat carrots, celery and cucumbers. cdi - boxes were moved to the bottom shelf. |
| 2015-12-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed 2 large buckets of chick peas stored on the floor in the back hallway. pic stated they are opened from the bag and soaked in th |
| 2015-12-22 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed cups and plastic containers stacked wet. |
| 2015-12-22 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on one prep unit. replace gasket. |
| 2015-12-22 |
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 spoon stored in 113f water. make sure to maintain 135f when keepin |
| 2015-06-23 |
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 wall at entry to kitchen with damage needing repair. walls in men's restroom h |
| 2015-06-23 |
49 |
5-205.15 maintain a plumbing system in good repair. 3 comp sink hot water faucet handle above wash compartment is broken, non usable, needs repair. use middle hot water sprayer for washing. |
| 2015-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust accumulation on fans in walk in cooler and in restrooms needing cleaning. |
| 2015-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed rusty hard to clean shelving in the walk in cooler, needs replacing or recoating.walk in cooler needs a threshold. walk in cooler handle is broken, needs replacing. one rice warmer on cook line has brok |
| 2015-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of dishes tight stacked while still wet. |
| 2015-06-23 |
37 |
3-307.11 protect food from contamination sources. observed employee getting water for rice from 3 comp sink while dirty dishes were in sink. employee then stored container of soaking rice on dirty side of 3 comp sink drainboard next to chemicals and dirty |
| 2015-06-23 |
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 improperly cooled beans in deep and sealed pans and a pan of vegetable stew |
| 2015-06-23 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed pure bleach in use to sanitize band saw. food contact surfaces need to be sanitized with proper strength sanitizer. cdi- sanitizer re-made to proper strength.7-102.11 l |
| 2015-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce and tomato salad at 53-56 degrees that had just been prepped and stored above chill line. cdi- out of temp salad moved to walk in cooler to chill below 45. |
| 2015-06-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed stew stored in hot hold cabinet at 122, said to have been cooked 1.5 hrs earlier. cdi- stew reheated to 165 on grill and hot held at 135 min. |
| 2015-06-23 |
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 two deep and sealed pans of kidney beans for hummus cooling since midnight of last night at 60. cdi- pic voluntarily dispose |
| 2015-06-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee preparing personal food on restaurant cutting board. observed employee bottle drink stored above dry goods on dry good shelf. cdi- employee food and d |
| 2014-12-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed a bucket of sanitizer higher than greater than 200 ppm by the grill. cdi - new sanitizer was made.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and to |
| 2014-12-12 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed lettace stored above a ready to eat dessert and ready to eat meats. cdi - box was moved to correct location.3-302.11(a) separate raw animal foods from ready-to-eat foods |
| 2014-12-12 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - c - observed an employee grab a ready to eat kebab with bare hands, drop it on the floor, and then place it on the grill to reheat for extras. cdi - kebab was thrown away.o |
| 2014-12-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink on a prep surface. - cdi drink was moved. |
| 2014-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed items such as lettuce and cheese higher than 45f in the top prep unit by the grill. cdi - lid was closed to cool off items. |
| 2014-12-12 |
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 corrosion resistant and nonabsorbent. - observed rust in the ice machine. observed ru |
| 2014-12-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - label all squeeze bottles, shakers and bowls with spices. |
| 2014-12-12 |
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 shawarma meat covered while cooling. observed buckets of salad covered |
| 2014-12-12 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. - vents in the kitchen need to be cleaned.6-403.11 designated areas-employee accommodations for eating / dri |
| 2014-07-28 |
54 |
6-501.110 using dressing rooms and lockers - observed employee purse, backpacks and similar items stored on the dry storage shelves and in the front area with customer items. provide separate area for employee items. |
| 2014-07-28 |
53 |
6-201.18 walls and ceilings, studs, joists, and rafters - observed bare wall studs behind fountain drink machine and wall next to kitchen entrance at trash receptacle. also noted some wall damage by the fountain drink machine. |
| 2014-07-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test strips for chlorine/bleach sanitizer for the undercounter dish machine or 3 comp sink. 10 day vr |
| 2014-07-28 |
45 |
4-202.16 nonfood-contact surfaces - observed hookah pipes stored on the floor between the dish machine area and dry storage. discussed removing them from the kitchen or storing these items in a cabinet to limit contamination issues with other kitchen ite |
| 2014-07-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two containers on the floor of beans soaking in water and a lamb carcass wrapped but stored on the freezer floor. lamb will be |
| 2014-07-28 |
34 |
4-302.12 provide a thermometer that is readily accessible, with a small diameter probe if measuring thin foods. observed no thin probe thermometer for taking temperature of rotisserie lamb and skewers of chicken and beef. 10 day vr (verification requir |
| 2014-07-28 |
16 |
3-401.11 cook foods to required cook temperature. observed lamb cooking on vertical rotisserie broiler at 125f and chicken on the other rotisserie broiler at 120f. lamb and chicken are cut off broiler and finished cooking on the flat top grill. lamb m |
| 2014-07-28 |
1 |
2-102.12 pic shall be a certified food protection manager. observed no certified manager on site. |
| 2014-02-07 |
6 |
2-301.14 wash hands before putting gloves on, when entering kitchen and after handling raw foods - observed employees changing or putting on gloves without washing their hands. also noted cook line employee cut chicken 115f off the rotisserie and place |
| 2014-02-07 |
8 |
5-202.12 handwashing sinks, installation - sink must have 100f water supplied to the sink. observed hot water handle on the front area hand sink not working. verification and return visit required. |
| 2014-02-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - keep items clean to site and touch - observed meat saw with food debris present, machine must be broken down, cleaned and sanitized in place. also noted build up on |
| 2014-02-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot holding at least 135f - observed lamb shank at 125 on the steam table. lamb reheated to 171f in the oven. rotisserie lamb and chicken are cut off rotisserie and |
| 2014-02-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), cold holding - at 45f or less - observed cooked lamb and chicken in the one door prep cooler above 45f. items pulled and put in the walk-in freezer to cool. h |
| 2014-02-07 |
11 |
3-101.11 safe, unadulterated and honestly presented - observed moldy pieces of hard chocolate wrapped in plastic dated 7-14-13 in the walk-in cooler. chocolate discarded in trash can. |
| 2014-02-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - repair leaking pvc drain line which is draining into a full pan of water and spilling onto the floor. repair torn gasket on the one door prep cooler.4-205.10 food equipment, certification and class |
| 2014-02-07 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - observed build up around the soda nozzles, dead roaches under fountain soda machine and front counter lower shelves. also noted build up and debris inside pre |
| 2014-02-07 |
53 |
6-501.12 cleaning, frequency and restrictions - observed some build up and debris on the floors, especially under equipment , walls and minor splatter on the ceiling above prep tables |
| 2014-02-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed hummus, beans, cut lettuce and tomato, grape |
| 2013-11-19 |
1 |
person in charge must provide ansi approved food cert. course certificate. pic informed ehs that he has not yet received cert. from course taken/passed recently. points deducted as of 01/01/14. 2-102/12general comments: 2) continue efforts to understan |
| 2013-11-19 |
13 |
properly store raw seafood, meat and poultry according to final cook temp. - store raw shrimp above raw, comminuted meat, above raw chicken/turkey. store raw meat below/away from cooked food/ready-to-eat food. observed: raw meat stored above raw shrimp |
| 2013-11-19 |
14 |
properly wash/rinse/and sanitize by approved method: wash in hot, soapy water in 1st comp. of 3 comp. sink, rinse in 2nd comp. and sanitize in 3rd. clean/sanitize ice machine & tea nozzle. observed ware washing under spray nozzle w/out using soap in 2nd |
| 2013-11-19 |
26 |
store all chemicals below/away from food. observed glass cleaner stored w/in dry foods. cdi: chemical removed. 7-201.11 |
| 2013-11-19 |
33 |
use approved thawing methods for thawing frozen food - in container w/in prep. sink under cold, running water, in refrigerator or as a part of cook process. observed turkey thawing in prep. sink w/out running water. cdi |
| 2013-11-19 |
36 |
eliminate roach presence. observed 1 juvenile roach in kitchen. cdi: pest company contacted for service while ehs on site. |
| 2013-11-19 |
44 |
use gloves (single use) for 1 task & discard after use - do not wash hands w/ gloves on. observed employee wash gloved hands. cdi: by education & employee discarded gloves, then re-washed hands. |
| 2013-11-19 |
45 |
use equipment for intended purpose. observed ice cream freezer used for frier food storage. |
| 2013-11-19 |
47 |
continue efforts to clean equipment such as blender exterior, racks in refrige., around/under friers, etc. to remove build-up. |
| 2013-11-19 |
49 |
repair leak at ice machine drain. |
| 2013-11-19 |
42 |
air-dry all equipment before tightly stacking. observed wet pans stored tightly stacked. cdi: items separated for drying. |
| 2013-08-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all ready to eat potentially hazardous foods not discarded within 24 hrs. observed no date marking system in place. facility has se |
| 2013-08-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationproperly separate all foods according to final cook temperature. observed raw chicken stored over raw beef and raw lamb stored over cook chicken. all were moved to the proper loca |
| 2013-08-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsall food contact surfaces must be clean to the sight and touch. observed food debris left on drinking cups and bowls. all were removed to be re-washed.4-501.114 manual an |
| 2013-08-01 |
2 |
. 2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesthe pic (person in charge) should be provide documentation or otherwise demonstrate knowledge regarding the employee health policy. pic must suffic |
| 2013-08-01 |
26 |
7-102.11 common name-working containersproperly label all spray bottles. observed a spray bottle of water and a chemical spray bottle not labeled. |
| 2013-08-01 |
42 |
4-901.11 equipment and utensils, air-drying requiredproperly air dry all utensils. observed plastic cups stacked while wet. |
| 2013-08-01 |
45 |
4-205.10 food equipment, certification and classificationall equipment must be approved prior to installation. observed unapproved buffet and food exposed on a table in front of the buffet. according to the manager the buffet is only for a religious holid |
| 2013-08-01 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsmaintain all equipment clean. observed build up on the shelving inside the prep cooler. |
| 2013-08-01 |
37 |
3-306.11 food display-preventing contamination by consumersproperly display foods to prevent contamination by consumers. observed dates left uncovered on a table in front of a buffet table. dates were discarded. |
| 2013-03-18 |
1 |
pic must have passed an ansi approved food safety exam. |
| 2013-03-18 |
2 |
all employees must know the big illnesses. pic must know when to restrict/exclude employees and also when to allow those employees back to work when they are feeling better. handout given during inspection. |
| 2013-03-18 |
6 |
observed multiple employees donning gloves without washing hands first. be sure to wash hands:(a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for o |
| 2013-03-18 |
7 |
no bare hand contact is allowed with ready-to-eat foods. observed employee chopping veggies with no gloves on today. corrected during inspection. |
| 2013-03-18 |
13 |
store foods by their final cook temp. with ready-to-eat foods above all raw animal products. observed cooked chicken kabobs stored under raw beef in the 2 dr. ri cooler today. observed raw chicken stored over top raw beef today. all rearranged during t |
| 2013-03-18 |
14 |
observed the chopped veggie collinder being rinsed out in the 3 comp. sink and then taken to be used again. this must be washed in soapy water; rinsed and then sanitized. all food-contact surfaces of equipment shall be sanitized before use after cleaning |
| 2013-03-18 |
14 |
wash; rinse; and sanitize the baklava sugar mixture container after each batch is used up or as needed. observed mixture being stored in a soiled container today. |
| 2013-03-18 |
17 |
reheat chicken to 165f or more before storing it on the steam table for hot holding(see temp. chart). chicken reheated to 169f on the grill during inspection. use thermometers to ensure proper final cook temps!! |
| 2013-03-18 |
6 |
wash exposed arms when washing hands. be sure to turn off water with a papertowel rather then barehands as observed today. |
| 2013-03-18 |
26 |
water bottle on cook line not labeled today. |
| 2013-03-18 |
33 |
do not thaw foods in standing water as observed today with the beef. use one of the following methods: (a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or at 7°c (45°f) or less as specified under subparagraph 3-501.16(a) |
| 2013-03-18 |
38 |
observed a food service worker wearing a bracelet today. food service workers are only allowed a single wedding band on their hands/wrists. |
| 2013-03-18 |
39 |
when not in-use; store wiping clothes in sanitizer. |
| 2013-03-18 |
41 |
store utensils in food so that the handle extends out of the product if the scoop must be stored in the product. if storing the scoop on top of the product container; where it is clean; then the scoop needs to have a handle. do not store scoop handle in |
| 2013-03-18 |
53 |
remove unused buffet table that is present today. |
| 2013-03-18 |
21 |
date mark all potentially hazardous foods that are ready-to-eat and held >24hours after they are opened/made. leftovers in the wic cooler needed to be date marked today. |
| 2012-11-15 |
6 |
hand washing needs to be done when switching between working with raw food and working with ready-to-eat food. observed cook line employee grasp pan of raw chicken with gloved hand. hand came in contact with inside of pan and raw chicken. he then went |
| 2012-11-15 |
8 |
a handwashing sink may not be used for purposes other than handwashing. observed wait staff rinsing off ketchup bottles in the hand sink. instructed him to use 3 comp sink for washing utensils. |
| 2012-11-15 |
14 |
maintain quat sanitizer at 3 comp sink at 200 ppm. observed sanitizer at less than 200 ppm as measured with a test strip. sanitizer drained and refilled. |
| 2012-11-15 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed inside of ice machine with build up and part of the gasket between the top and bottom sections hanging inside the ice well. a service call was made during inspectio |
| 2012-11-15 |
19 |
maitain food on steam table at least 135f. observed baked chicken at 125f. chicken was reheated to 194f. ensure steam table at proper temperature before use. |
| 2012-11-15 |
41 |
utensils; if stored in the food; shall be stored with their handles above the top of the food. observed several items; such as cooked rice; cold hummus and dry foods with the utensil handles touching the food. |
| 2012-11-15 |
26 |
maintain chlorine bleach sanitizer at 50 ppm. observed container with a cloth inside next to the prep cooler greater than 200 ppm. container discarded and instruction provided. |
| 2012-11-15 |
53 |
remove items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional. observed meat saw; small cooler and other items stored near the rear door. also noted hookah pipes stored in the kitchen. |
| 2012-11-15 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed debris and build up on the floors under equipment and shelving. |
| 2012-11-15 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food.observed |
| 2012-11-15 |
21 |
food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. observed several rte foo |
| 2012-11-15 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |