| Violation Date |
Code |
Description |
| 2018-08-08 |
53 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean floors in walk in freezer. |
| 2018-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dark build up from walk in cooler door gasket and flour build up on walk in cooler shelves. |
| 2018-08-08 |
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 fried potatoes marked with a future |
| 2018-08-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed heads of cauliflower stored above washed and cut veggies in the walk in cooler. cdi - cooler rearranged with correct storage order. |
| 2018-02-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the spray nozzle next to the dish machine. have repaired. |
| 2018-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the walk in cooler. have cleaned. |
| 2018-02-21 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed shoe prints on the large white containers stored underneath the prep table in the back kitchen. do not use as a step stool. cdi-the containers were properly wash |
| 2018-02-21 |
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 no time indicator for the |
| 2018-02-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the cooked vegetables and grape leaves hot holding below 135f. cdi-the grape leaves were determined to be overstacked, and a portion of them were reheated and the cooked veget |
| 2018-02-21 |
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 bare handing the parsley upon entrance to the back kitchen. cdi-the employee was stopped and ins |
| 2017-11-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no bleach sanitizer in the spray bottle. cdi-the bottle was remade. |
| 2017-11-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the grape leaves and chicken kabob hot holding below 135f. cdi-more water was added to the hot well and the unit was turned up. |
| 2017-11-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the sandwich garlic sauce and hummus holding above 45f in the flip top unit. cdi-new product was brought out and will have lids to help keep temperature when not in use. repe |
| 2017-11-15 |
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 no timer set for the potat |
| 2017-11-15 |
45 |
4-501.11 maintain equipment in good repair. observed two damaged gaskets in the flip top reach in cooler. have replaced. |
| 2017-11-15 |
46 |
4-603.16 rinsing procedures - c observed employee not rinsing equipment between washing and sanitizing. cdi-stopped the employee, explained the procedures and had all of the equipment rewashed. |
| 2017-11-15 |
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 the scoops stored in water at a temperature of 124f. cdi-more hot wa |
| 2017-09-18 |
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 shelves in the walk in cooler and the meat reach in cooler and the gaskets on the doors of the flip top cooler. have clean |
| 2017-09-18 |
33 |
3-501.13 use approved thawing methods. observed frozen shrimp and fish thawing in a container of water. cdi-the container was placed underneath cold running water to finish the thawing process. repeat. |
| 2017-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and onion mix cold holding above 45f. cdi-the lettuce was placed into the reach in cooler, and part of the onion mix was discarded. very good job on cold holding!! |
| 2017-09-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the slicer in the back. cdi-the slicer was properly cleaned and sanitized. |
| 2017-04-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates stacked together that all had buildup on them. cdi-the plates were sent back for washing. rinsing, and sanitizing. |
| 2017-04-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee using the hand washing sink for prepping food product. cdi-explained to the employee hand washing sinks are only for hand washing. |
| 2017-04-10 |
33 |
3-501.13 use approved thawing methods. observed frozen product thawing in a compartment sink filled with water. cdi-the compartment sink of water was drainer and the water was turned on to thaw over the product. thawing can be accomplished through col |
| 2017-04-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef product stored on the top shelf of the reach in cooler above sliced tomatoes. cdi-the beef was moved to the bottom shelf. |
| 2017-04-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep grooves. the unit is no longer easily cleanable. have resurfaced or replaced. repeat.4-501.11 maintain equipment |
| 2017-04-10 |
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. repeat. |
| 2017-02-27 |
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 grab raw product on the grill and flip it over, and t |
| 2017-02-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee dumping water used to hold scoops in the hand wash sink and then rinse container and scoops out. cdi-informed the employee to use the prep sink right |
| 2017-02-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed two spray bottles and dish machine not reaching the required bleach sanitizer concentrations. cdi-the two bottles were remade, and the dish machine's sanitiz |
| 2017-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hummus and mutabal holding at 50f and lettuce garnish holding at 60f in the front flip top cooler. the hummus and mutabal was used within about 10 minutes of testing. cdi-the |
| 2017-02-27 |
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 two large containers of soup cooling in the walk in freezer. the soup w |
| 2017-02-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observe partially cooked potatoes, |
| 2017-02-27 |
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 pans stacked wet on the clean storage rack. fully allow the pans to air dry prior to stacking. |
| 2017-02-27 |
45 |
4-501.11 maintain equipment in good repair. observed shelves beginning to rust in the walk in coolers. have replaced.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with de |
| 2017-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the racks inside the walk in coolers. have cleaned. |
| 2017-02-27 |
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 ceiling beginning to peel above the can wash area. needs repair. |
| 2017-02-27 |
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 two scoops with the handles stored in the product and two plastic con |
| 2016-11-09 |
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 mussaka cooling in a sliding glass door cooler. the product was at 75f and had been cooling for 3.5 hours. the product w |
| 2016-11-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a large bread utensils stored in the hand wash sink at the bread station. cdi-the utensil was removed. |
| 2016-11-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw meat products stored intermingled with ready to eat items in the tall reach in cooler at the cook line. cdi-the products were rearranged to the proper order. repeat. |
| 2016-11-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink residue buildup on the white plate on the inside. cdi-the white plate was cleaned and sanitized.4-501.114 maintain sanit |
| 2016-11-09 |
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 cooked onions, potatoes, a |
| 2016-11-09 |
54 |
6-303.11 intensity-lighting - c observed burned out lights where back up grill is. the area is too dark. the cook stated that the grill is used to cook vegetables and when dinner starts. it was also stated that the lights have been replaced and still |
| 2016-11-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in the kitchen in the back. increase pest management. |
| 2016-11-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several containers of food products stored on the floor in both walk in coolers. cdi-all items were placed onto shelving units. |
| 2016-11-09 |
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 multiple bowls stored in the product. cdi-the bowls were removed. |
| 2016-11-09 |
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 turn off the hand sink faucet with hands after washing. cdi-explained that th |
| 2016-11-09 |
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 lettuce that had just been rinsed and cut stored in the prep cooler line |
| 2016-11-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on a prep counter and the spice rack. cdi-the drinks were discarded. |
| 2016-09-22 |
13 |
observed raw eggs and raw chicken stored over chickpeas today in the walk in cooler- raw chicken and eggs were moved to bottom shelves to correct.observed raw chicken stored above raw lamb- raw chicken moved lower on the shelf than the lamb.3-302.11(a) se |
| 2016-09-22 |
14 |
observed sanitizer at >200ppm in the spray bottles today. maintain chlorine sanitizer at 50-100ppm today. bottles rinsed out and new sanitizer made to correct.4-501.114 maintain sanitizer at correct concentrations. -p |
| 2016-09-22 |
6 |
observed an employee handle raw chicken with their gloved hands. proceeded to discard gloves and handle clean dish. employee stopped to wash hands. anytime raw meat is handled and then the employee is going to go to another task, their hands must be wa |
| 2016-09-22 |
41 |
observed falafel scoop and skewers stored in soiled water today. scoop sent to be washed and skewers were discarded.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 quickl |
| 2016-09-22 |
21 |
observed lentil soup, tomato based soup, and bread pudding with no date today- all back dated except what was discarded.observed lentil soup stored at 42f today in the back walk in and it was made on sunday which was >4 days prior- discarded today to corr |
| 2016-06-23 |
54 |
observed a light shield missing in the walk in cooler today.provide a shield, sleeves with endcaps, or shatter restistent bulbs.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-u |
| 2016-06-23 |
53 |
observed build up on walls in the kitchen and on the floor in the middle cooking area.observed dust on ceiling lights in the kitchen.observed a gap between the prep table and the wall- caulk this gap so that it is easily cleanable.6-502.12 floors, walls, |
| 2016-06-23 |
52 |
observed unused equipment and empty boxes stored outside of the facility today- remove.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
| 2016-06-23 |
47 |
observed build up on the walk in gasket, wood shelving, shelf above grill, sides of flip top, microwave, and the sandwich press.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-06-23 |
43 |
observed a box of ramikens stored on the floor in the back.observed a soda bottle being reused to store oil- do not reuse single use articles like plastic bottles that are not easy to clean.4-903.11(a) store single-use and single-service articles to preve |
| 2016-06-23 |
36 |
observed fly strips stored over food contact surfaces today- they were taken down today.6-202.13 insect control devices, design and installation - c |
| 2016-06-23 |
26 |
observed degreasor labeled as bleach today and windex not labeled at all- both labeled to correct during inspection.observed degreasor stored next to open salt- degreasor moved to correct.7-102.11 label working containers of toxic materials such as cleane |
| 2016-06-23 |
20 |
observed all tcs foods held at >45f in the walk in cooler today. all tcs products denatured and discarded today.vr in 10 days to see repair of cooler. cooler ice is thawing now and a repairman has been called. back cooler working well along with the wa |
| 2016-06-23 |
14 |
observed chopper blades and can opener with dry food on them when they were stored as clean. sent to be washed, rinsed, and sanitized to correct during the inspection.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid conta |
| 2016-06-23 |
13 |
observed raw meats stored over french fries in the 1 door reach in cooler- rearranged today so that the french fries were on the top shelf.observed multiple spices and foods uncovered in the dry good area today- all covered at the beginning of the inspect |
| 2016-03-02 |
16 |
observed schwarma beef that had been held over from last night that was still not fully cooked in the middle- this is par-cooking and is not allowed unless you have prior approval.this product must be fully cooked to 155 for beef, and 165 for chicken befo |
| 2016-03-02 |
18 |
observed schwarma beef and lentil soup that had been cooling overnight and still had not fallen to 45f or less- both products discarded today.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 |
| 2016-03-02 |
23 |
observed salmon with an asteriks on the menu today which indicates that this product is not fully cooked if the customer requests it undercooked. there is no parasite destruction letter or farm raised, pellet fed letter which means this product may not b |
| 2016-03-02 |
42 |
observed clean dishes stored on a soiled surface today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-03-02 |
31 |
observed lentil soup and a large mass of beef that had been cooled in large/deep portions today. lentil soup will need to be cooling in thin portions, uncovered, in a thin metal pan until it reaches 45f or less. after it is totally cool, it can be placed |
| 2016-03-02 |
26 |
observed a strong chlorine mixture on the cooking line that was labeled as sanitizer- relabeled to bleach today to correct.keep water bottle labeled as well.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2015-11-18 |
47 |
observed build up on the walk in racks today and on the ceiling vent.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-11-18 |
41 |
observed falafal scoop and spoon stored in stagnant water today.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. |
| 2015-11-18 |
36 |
kobserved gnats in the back of the kitchen today.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2015-11-18 |
20 |
observed cooked onions, lettuce and a cooked cranberry and raisen mixture that was held at >45f today. onion discarded and others were cooled down to 45f or less. tilt sheet emailed to pic as an option for the onions and cranberry mixture.3-501.16(a)(2) |
| 2015-11-18 |
7 |
observed chefs handling lettuce for salads with their barehands today- product left the area before it could be discarded. chef's donned glo7ves after this. extensive talk with owner and pic today about this violation to correct.3-301.11(b) do not conta |
| 2015-07-31 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2015-07-31 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfemployees and pic did not know the big five illnesses today and could not find a list to reference. pic did not know to wait 24 |
| 2015-07-31 |
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 containers of rice and a bucket of soup that were cooked last night and still had not reached 45f or less. products discard |
| 2015-07-31 |
13 |
• 3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored over raw beef in the walk in cooler today- raw chicken moved to the bottom shelf to correct.3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobse |
| 2015-07-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed rice and soup in the walk in cooler that were cooled in deep portions with |
| 2015-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build up on the hood vent today. |
| 2015-07-31 |
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 veggie soup and lentil soup in need of date marking today- back dated to correct. |
| 2015-03-06 |
41 |
3-304.12 in-use utensils, between-use storage - c maintain all scoop handles for dispensing foods with handles out of food. do not use bowls or cups without handles for dispensing. gave instruction. |
| 2015-03-06 |
38 |
do.2-303.11 prohibition-jewelry - c observed wait staff with watches and unapproved rings. gave instruction to maintain arms and hands free of jewlery other than plain band rings. |
| 2014-10-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. have not received manufacturers or ansi documentation on shawarma machines. donna wanucha will be contacted to check for prece |
| 2014-10-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple of flies in dining area. gave instruction to enhance fly protection. |
| 2014-10-29 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed packaged drie |
| 2014-10-29 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed refrigeration units without ambient thermometers. gave instruction to provide. |
| 2014-06-19 |
22 |
3-501.19 time as a public health control - potatoes cubes are partially fried then held at room temperature until needed. the process requires a second fry before serving. potatoes were 110 - 125 f. batches of potatoes will be held with time as the c |
| 2014-06-19 |
26 |
7-102.11 common name-working containers - all chemical bottles must be accurately labeled. observed bottle labeled sanitizer with windex. discarded and filled with approved sanitizer. |
| 2014-06-19 |
36 |
6-501.111 controlling pests - provide fly control in dining area. observed mutliple flies. discussed. |
| 2014-06-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - assure sanitizer at approved concentration is available for warewashing and use on food contact surfaces. observed quat sanitze |
| 2014-06-19 |
49 |
5-205.15 system maintained in good repair - cold spigot handle at hand sink near dessert case wont shut off. handsink repair needed to provide tempered water at all times. drain in sanitizer compartment of 3-comp sink will not drain without manually l |
| 2014-06-19 |
46 |
4-501.14 warewashing equipment, cleaning frequency - assure 3-comp sink is thoroughly cleaned as needed. observed build up in rinse and sanitize compartments. gave instruction. |
| 2014-01-10 |
45 |
4-205.10 food equipment, certification and classification - facility has 2 shawarma machines which are similar to gyro grills. one grills beef/lamb and one chicken. the surface layers of the meats are cooked to the required final cook temperatures. the |
| 2014-01-10 |
41 |
3-304.12 in-use utensils, between-use storage - store utensils in sanitary manner. observed knives stored between 2 make tables. removed and gave instruction. |
| 2014-01-10 |
31 |
3-501.15 cooling methods - use only approved cooling methods. observed eggplant cooling in covered container. gave instruction. |
| 2014-01-10 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - provide adequate advisory as required. discussed the need of a consumer advisory for under cooked lamb. the lamb is served medium rare. |
| 2014-01-10 |
4 |
2-401.11 eating, drinking, or using tobacco - store all employee beverages in a sanitary manner. observed covered employee drink cup on prep table. gave instruction to store employee drinks below food contact areas/equipment/utensils. |
| 2014-01-10 |
1 |
2-102.12 certified food protection manager - facility was permitted in june and began operation in july 2013. per position statement from larry michael dated december 2013 initially permitted facilities have 210 to comply with this regulation. discussio |
| 2013-07-24 |
2 |
maintain employee health agreement. no employee health agreements. gave instruction and copy of policy. |
| 2013-07-24 |
38 |
employees shall not wear braclets, watches, or rings other than a plain band. observed multiple employees with watches/ring. gave instruction and removed. |
| 2013-07-24 |
36 |
maintain kitchen free of pests. observed multiple flies in kitchen. garbage can outside back door should be kept away from kitchen entrance door. gave instruction to enhance fly protection. |
| 2013-07-24 |
34 |
provide small probe diameterr thermometer for temping small mass foods. observed only large probe analog themometer. gave instruction. |
| 2013-07-24 |
14 |
maintain ice machine free of build up. observed biofilm on shield. gave instruction and proper wash, rinse, sanitize process begun. |
| 2013-07-24 |
8 |
maintain all hand sinks accessible and fully stocked with soap and disposable towels. observed multiple sinks without disposable. gave instruction and provided paper towels at sinks. |
| 2013-07-24 |
4 |
keep all employee drinks covered with straw and stored below food contact areas. no screw top bottles or sports cups requiring touch allowed. observed employee cup and bottle above food areas. gave instruction. |
| 2013-07-24 |
1 |
ansi accredited food manager safety training required. no accreditation. gave instruction to maintain accredited food service manager on site and informed of compliance date of january 1, 2013. |