| Violation Date |
Code |
Description |
| 2019-01-08 |
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 cleaning needed to the floors in the back corne |
| 2019-01-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. repeat. |
| 2019-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed shawarma chicken cold holding at 43f in the tall reach in cooler at the pizza station. *zero points today due to the new rule implemented on january 1, 2019 that all cold holdi |
| 2019-01-08 |
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 missing date labels on food product being held in the display case. the employee explained that all of the product was made the n |
| 2019-01-08 |
33 |
3-501.13 use approved thawing methods. observed spinach thawing inside of prep sink compartment. cdi-the spinach was placed into the reach in cooler. |
| 2019-01-08 |
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 an unlabeled spray bottle of water. cdi-the bottle was properly labeled. |
| 2019-01-08 |
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 ground beef only cooled to 45f from the night before. this is due to th |
| 2019-01-08 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a household use only fryer in the facility. have it removed. repeat.4-501.11 maintain equipment in good repair. obser |
| 2019-01-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test strips onsite. cdi-test strips were provided today. |
| 2019-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the inside of the display case, the push cart holding the fryer. have cleaned. repeat. |
| 2019-01-08 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed litter around the back door area outside. have cleaned. |
| 2019-01-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several gnats and moths inside of the facility. increase pest control methods. repeat. |
| 2018-08-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food buildup on a strainer, two lids, and a pot. cdi-all were taken back to the 3-compartment sink for washing, rinsing, and sanitizing. |
| 2018-08-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. the certified food protection manager must be onsite during all hours of business. repeat. |
| 2018-08-07 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee handling the phone, and then begin to put on gloves w |
| 2018-08-07 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the hand sink next to the 3-compartment sink. cdi-soap was brought out. repeat.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observ |
| 2018-08-07 |
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 the pizza, babaganoush, hummus, spinach pies. cdi-the items were date marked to when they were made. repeat. |
| 2018-08-07 |
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 damaged floor tiles underneath the ovens. have repaired. |
| 2018-08-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-the pans were unstacked to allow for air drying. |
| 2018-08-07 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a household use only fryer in the facility. the manager states that it is not used for the kitchen. have it removed. |
| 2018-08-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the clean equipment rack, the shelves in the 2-door glass reach in cooler, the pastry rack in the dry storage room, and the col |
| 2018-08-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several moths in the facility, especially in the baklava prep case. the manager stated that they are working with a pest control company to reduce the amount of moths in the |
| 2018-04-11 |
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 no date labels for the garlic sauce, cut peppers, mushrooms, the meat pies, pizzas, and the spinach pies. the manager stated that |
| 2018-04-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. repeat. |
| 2018-04-11 |
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 probed thermometer at the facility. a verification visit will be made within 10 days to ensure that a thin prob |
| 2018-04-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a fan blocking the hand washing sink behind the hood vents area. cdi-the fan was moved to another location. repeat.6-301.12 provide paper towels or approved |
| 2018-04-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor cleaning needed to the outside of the mixer. have cleaned.*huge improvement on cleaning of the facility. no points taken today.* |
| 2018-04-11 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a household use only fryer. it is not approved for commercial use. have removed. repeat.4-501.11 maintain equipment i |
| 2017-11-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-11-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno access easy access to kitchen handsink today. one grill was moved but there |
| 2017-11-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw ground beef stored above tomato paste and cooked ground beef- cdi raw meat put onto the bottom shelf. |
| 2017-11-09 |
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 2 types of cooked chicken, cooked beef, and garlic and oil mixture that had been made monday and tuesday of this week and they did n |
| 2017-11-09 |
33 |
3-501.13 use approved thawing methods.observed spinach thawing in cold standing water today and cheese thawing at room temperature. cdi spinach put into fridge and cheese placed under continually running/draining cold water. approved thawing methods are |
| 2017-11-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved desserts stored directly next to a first aid kit with isopropol alcohol and peroxide on top of it. cdi first aid supplies moved to chemical area. |
| 2017-11-09 |
45 |
4-502.11(a) maintain utensils in good repair.flour scoop is missing most of its handle today.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.small fryer onsite is approved for hous |
| 2017-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.the whole kitchen needs a deep clean. ex. gaskets, light switches, insides of units, outsides of mixers. |
| 2017-11-09 |
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 flour build up on wall shelving, ac unit, and cei |
| 2017-11-09 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.6-303.11 intensity-lighting - cktwo lights on the hood unit are not working.the light in the 2 door reach in is not |
| 2017-11-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats in the facility today. the other issue seems to be resolved. |
| 2017-08-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed open sugar and open flours- stored these in a sealable container to protect them.0 pt |
| 2017-08-08 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed pests in flour today- flour discarded to correct.0 pt |
| 2017-08-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2017-08-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed pests in the facility today.1 pt. |
| 2017-08-08 |
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 a badly cracked robo coup- discarded during inspection- do not u |
| 2017-08-08 |
54 |
6-303.11 intensity-lighting - cobserved the light not working in the 2 door reach in and it is not a shatter resistant bulb. observed two lights on the hood not working today.0pt |
| 2017-08-08 |
48 |
5-103.12 provide water under pressure to all fixtures.-pfobserved no water under pressure at the 3 comp. sink- all dishes are being taken to the meat market to be wrs. spoke with staff about need to wash, rinse, and santiize 3 comp. sink before using fo |
| 2017-08-08 |
49 |
5-205.15 maintain a plumbing system in good repair.observed a leaking prep sink spigot and the 3 comp. sink plumbing is not working.0pt |
| 2017-08-08 |
51 |
5-501.17 provide a covered waste bin in female restrooms.observed no covered trash can in the women's room.0pt |
| 2017-08-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified manager onsite today.2 pts |
| 2017-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build up on gaskets, sides of tables, mixers, portable fan and on bread racks today.1pt |
| 2017-01-04 |
11 |
observed hummus in the fridge that was adulterated- discarded by pic to correct.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. |
| 2017-01-04 |
13 |
observed raw shell eggs stored over mayonaise.eggs discarded.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-01-04 |
1 |
observed no certified food protection manager onsite today.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-01-04 |
14 |
observed multiple dishes and robot coupe that had food debris still on them.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2017-01-04 |
20 |
observed the glass reach in and the bottom of the flip top cooler not holding 45f or less- tcs foods in these coolers were discareded.vr within 10 days.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-01-04 |
21 |
observed hummus and cooked eggplant that were made 2-3 days prior with no dates. vr within 10 days.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-01-04 |
45 |
observed a cracked robot coupe mixer today- discontinue use and use the one in the market instead.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 cle |
| 2017-01-04 |
47 |
observed build up on mixers, stove, display cases and gaskets today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-01-04 |
53 |
observed build up on the floor behind ovens and on window sills.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 exp |
| 2016-08-29 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-08-29 |
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 cooked chicken and cooked meat cooling from yesterday and still above 45f. cdi - discarded. |
| 2016-08-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf thin probe thermometer will not power on. vr - will return with in 10 days to verify correction. |
| 2016-08-29 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on reach in freezer and reach in cooler doors. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. discontinue use of |
| 2016-08-29 |
31 |
na |
| 2016-08-29 |
53 |
6-502.12 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. clean build up from edges of floor in dry goods room. |
| 2016-08-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee's drink and car keys on prep table next to the dough in preparation. |
| 2016-08-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean minor build up from reach in cooler shleves, gaskets, and door handles. |
| 2016-01-29 |
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 no date marking system in place; no items in facility have date marks. vr - will return with in 10 days to verify correction. 2-8-16 |
| 2016-01-29 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2016-01-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p food employee cleared used dishes from a table then removed gloves and donned new gloves without washing hands in between. cdi - verbal correction; employee washed hands before doning ne |
| 2016-01-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels and handsink in nook behind cooking equipment. cdi - restocked. |
| 2016-01-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p uncooked pastries containing raw chicken and raw beef stored above dough in reach in freezer. cdi - rearranged with pastries contining raw meat on the bottom shelf. |
| 2016-01-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p spray bottle of sanitizer testing at 0ppm chlorine. cdi - remade at 100ppm chlorine; verified via test strips. |
| 2016-01-29 |
33 |
3-501.13 use approved thawing methods. packages of frozen spinach thawing in standing water in the prep sink; bits of thawed spinach floating in water. cdi - packages of spinach placed in stock pot, pot placed in prep sink with running water flowing over |
| 2016-01-29 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on reach in freezer and reach in cooler doors. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. discontinue use of |
| 2016-01-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. two food workers not wearing hair restraints while worling with food. verbal correction to wear hair restraints. |
| 2016-01-29 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. wet wiping cloths stored in cloudy water with floating debris. cdi - water dumped and refilled with |
| 2016-01-29 |
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. utensil held in pan of water below 135f; facility is attempting to change water |
| 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. build up f dust on ac vents above handsink and guard on fan in front of dry storage room. also, heavy build up on hot water handle of three compartment sink. |
| 2016-01-29 |
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. broken floor tiles near cooking equipment. replace as needed. |
| 2016-01-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. squeez bottles of honey and oil not labeled on shelf above flip top. label these. |
| 2015-09-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf deli slicer stored in dry goods room with flour and dust on all surfaces. cdi - staff began clenaing. recomended that once cleaned and sanitized the slicer is |
| 2015-09-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at handsink located in nook behind cook line. cdi - paper towels restocked. |
| 2015-09-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p ground beef and ground chicken stored in plastic bags and placed in the same metal bowl together. cdi - placed in separate bowls. |
| 2015-09-16 |
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 two containers of cooked spinach and one open bag of shredded mozzarella in reach in cooler with no date mark. cdi - all correctly back date |
| 2015-09-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster door and lids open. keep these closed. |
| 2015-09-16 |
53 |
6-502.12 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. clean splatters from frp on walls in kitchen and floor in |
| 2015-09-16 |
45 |
4-501.11 maintain equipment in good repair. observed one split gasket on reach in cooler door. replace. |
| 2015-02-18 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee foods shall be stored in a designated area to prevent cross contamination. observed sliced turkey being stored above the soujoks in the display cooler. pic state |
| 2015-02-18 |
36 |
6-501.111 controlling pests - pf. no pests/insects shall be present inside the food facility. observed 3 fruit flies in the dry goods area. cdi- traps were set to trap the fruit flies. |
| 2014-06-11 |
45 |
4-205.10 food equipment, certification and classification - c. observed fatayers being stored in the drink cooler which is intended for storage and display of packaged items only. |
| 2014-06-11 |
39 |
4-901.12 wiping cloths, air drying location - c. observed one wet wiping cloth outside of solution. |
| 2014-06-11 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. observed boxes of cashews, vegetable shortening, walnuts and pistachios in their original boxes with the tops of the boxes open. |
| 2014-06-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed no date mark on spinach was prepared on 6/10/2014 in the morning. cdi by instruction. |
| 2014-06-11 |
8 |
6-301.11 handwashing cleanser, availability - pf. observed the soap dispenser at the handwashing sink in the kitchen to not be dispensing soap. cdi- a bar of soap was provided. |
| 2014-06-11 |
1 |
2-102.12 certified food protection manager - c. observed no servsafe or equivalent present. cdi by instruction, r. |
| 2014-02-04 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2014-02-04 |
13 |
all foods shall be stored in order of final cook temperature. observed raw eggs being stored over ready to eat foods in the reach in cooler. cdi- eggs were moved to bottom shelf. |
| 2013-07-30 |
34 |
a thin probed small diameter metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2013-07-30 |
26 |
all chemicals shall be properly labeled. observed two spray bottles of water and one spray bottle of sanitizer without a label. cdi by instruction. |
| 2013-07-30 |
21 |
all potentially hazardous ready to eat foods shall be properly date marked. observed no date marking in the facility. cdi by instruction. |
| 2013-07-30 |
14 |
chemical sanitizers shall be maintained at proper concentration levels to ensure proper sanitiziation. observed a sanitizer spray bottle with a concentration of bleach over 200ppm. cdi- bottle was mixed with the correct concentration of bleach, testing at |
| 2013-07-30 |
8 |
all handsinks must be supplied with a hand drying provision. observed no paper towels upon arrival at the handwashing sink in the kitchen near the refidgerator. cdi- paper towels were provided. |
| 2013-07-30 |
2 |
an effective employee health policy shall be in place in order to prevent food bourne illnesses. observed no employee health policy in place. cdi- employee health policy template was given to pic in spanish and in english. |
| 2013-07-30 |
1 |
an ansi accredited food protection manager shall be on site at all times. observed no servsafe or equivilant. cdi by instruction. |
| 2013-05-30 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed no label on the spray bottle of saniti |
| 2013-05-30 |
34 |
(a) food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. pf(b) a temperature measuring device with a suitable small-diameter probe tha |
| 2013-05-30 |
2 |
(m) 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; as s |
| 2013-05-30 |
37 |
(a) except as specified in ΒΆΒΆ (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) |
| 2013-05-30 |
1 |
(a) 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 |