| Violation Date |
Code |
Description |
| 2018-12-26 |
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 a handbag and lip balm stored improperly at waitress area. |
| 2018-12-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris observed heavy debris build up on shelving in walk in cooler. |
| 2018-12-26 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on walk in cooler and reach in freezer. |
| 2018-12-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small amount of wetstacking in dish area. |
| 2018-12-26 |
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 with no date label. cdi by dating with proper make date. |
| 2018-12-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in dish machine measuring at ~0ppm. cdi by priming machine to proper concentration. |
| 2018-12-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee pulling soiled utensils out of a handsink positioned next to three comp sink. cdi by instructing pic that handsink is only for handwashing. |
| 2018-09-26 |
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 debris build up on floor of walk in cooler and d |
| 2018-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy debris build up on shelving in walk in cooler and on equipment throughout facility. |
| 2018-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on several cold holding units throughout facility.4-502.11(a) maintain utensils in good repair. observed damaged knives throughout facility. |
| 2018-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken in walk in cooler and and tomatoes/lettuce on prep line measuring above 45f. cdi by voluntary discard. |
| 2018-09-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed mixer with visible debris build up on inside of vessel. cdi by removal for recleaning. |
| 2018-09-26 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed piece of raw steak stored unwrapped in walk in cooler. cdi by voluntary discard. |
| 2018-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food processor with debris build up. cdi by removal for recleaning. |
| 2018-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of metal containers and glassware. |
| 2018-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in cooler and walk in cooler. observed chipping paint and rust on shelving throughout facility. |
| 2018-06-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink with no lid stored over glassware used for customers. cdi by voluntary disposal. |
| 2018-06-06 |
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 light debris build up on floor of walk in cooler |
| 2018-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on equipment throughout facility. keep all equipment clean and free of debris build up. |
| 2018-03-23 |
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 holes in wall at handsink on prep line.6-501.12 floors, walls, ceilings includ |
| 2018-03-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler and bottom of reach in freezer. |
| 2018-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on reach in cooler and walk in cooler. |
| 2018-03-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service articles stored on floor in back of facility. |
| 2018-03-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface. |
| 2018-03-23 |
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 bottles of oil with no labels. |
| 2018-03-23 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed bottles of advil stored over plates in server area. cdi by removal of advil to proper storage area. |
| 2018-03-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed container stored in handsink next to dish area. cdi by removal of container. |
| 2017-12-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed utensils stored in both handsinks in the facility. cdi by removal of utensils for recleaning. |
| 2017-12-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slight sticker residue build up on a few containers. improvement noted. cdi by removal for recleaning. |
| 2017-12-27 |
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 chicken in walk in cooler with no date label. cdi by dating the container of chicken. |
| 2017-12-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers and cups in the dish washing area. |
| 2017-12-27 |
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 debris build up on walls in prep area. |
| 2017-12-27 |
45 |
4-501.11 maintain equipment in good repair. observed damaged cooler in back of facility. cooler is only used for bread. |
| 2017-12-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on grill in cooking area. |
| 2017-12-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service articles stored on floor in back of facility. |
| 2017-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris build up on stand mixer and several containers and utensils throughout facility. cdi by removal for recleaning. |
| 2017-09-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef. cdi by correcting storage order. |
| 2017-09-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of sanitizer with no label. cdi by labeling container. |
| 2017-09-29 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build up of debris on walls in kitchen area. |
| 2017-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on shelving in walk in cooler. |
| 2017-09-29 |
45 |
4-501.11 maintain equipment in good repair. observed damaged cooler in back of facility. cooler is only used for bread. |
| 2017-06-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored over food in walk in cooler. cdi by voluntary disposal. |
| 2017-06-28 |
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 employee wash hands and recontaminate by turning off faucet with bare hands. cdi by inter |
| 2017-06-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tilapia stored over ready to eat foods such as fries. cdi by correcting storage order. |
| 2017-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed equipment such as mixer and containers stored as clean with debris build up. cdi by removal fro recleaning.4-501.114 maintain sanitizer at correct con |
| 2017-06-28 |
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 milk and beef in walk in with no date label. cdi by dating correctly. |
| 2017-06-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of bleach disinfectant stored over containers and single service articles. cdi by removal to proper storage location. |
| 2017-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and lettuce on front line measuring at 55 f. cdi by voluntary disposal. |
| 2017-06-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of chicken stored on floor of walk in cooler. |
| 2017-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored improperly in dining area and in kitchen area. |
| 2017-06-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service articles such as sauce cups stored on floor. |
| 2017-06-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open doors. |
| 2017-06-28 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris build up on floors throughout facility. |
| 2017-06-28 |
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 bottles of oil and other spices with no labels. |
| 2017-02-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken sitting out at 70f. placed in walkin cooler to rapidly chill. keep hot or cold. do not allow food to sit out. |
| 2017-02-14 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf signed health policies are on site but not for all employees. better education needed. discussed with pic. |
| 2017-02-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee changing gloves without washing hands in between. educated pic and he directed employee. |
| 2017-02-14 |
8 |
6-301.14 post a handwash sign at each handsink. three handwash signs missing – left stickers during inspection. |
| 2017-02-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken and raw beef stored above raw fish and raw shrimp in reachin unit on front line. rearranged. |
| 2017-02-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved chopper with debris. pulled to reclean. 4-501.114 maintain sanitizer at correct concentrations. -pobserved sanitizer bottles at 0 ppm chlorine. mixed t |
| 2017-02-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved beef in reachin unit at 68f. moved to walkin cooler. observed grape leaves stacked too high on cold hold line – at 51f. top layer was removed and taken to walkin cooler. ghee mad |
| 2017-02-14 |
53 |
6-501.11/12 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 and clean. observed debris buildup in corners, under units, on walls. baseboard under |
| 2017-02-14 |
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 hummus in top of cold line that was not properly cooled. at 56f. it was mo |
| 2017-02-14 |
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 utensils stored in water at front where hot held rice is located. remo |
| 2017-02-14 |
45 |
4-501.11 maintain equipment in good repair. commercial chest freezer is in poor repair - cracked and split and rusted. shelving in cooler is rusted and needs to be replaced.4-502.11(a) maintain utensils in good repair. observed broken spatula and rusted |
| 2017-02-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on outside of containers, equipment, mixer, grinder, shelving, etc. thorough cleaning needed throughout. |
| 2017-02-14 |
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 sweet cheese, garlic sauce, tomato paste, cheese cubes missing dates in walkin cooler. all were dated during inspection. |
| 2016-10-18 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed rear door left open during inspection. provide a screen or mesh door, or fly fans to prevent pest entry. |
| 2016-10-18 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf pic was not present at beginning of inspection but did arrive during the inspection.. insure that a certified person is present during all food preparation. |
| 2016-10-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the front prep area handsink at time of inspection. cdi by employee providing items. insure that all paper towel dispensors are kept |
| 2016-10-18 |
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 one scoop stored with handle in contact with the product in the dry go |
| 2016-10-18 |
14 |
• 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade and multiple tongs soiled with dried food debris. insure that both items are cleaned thoroughly after each use. cdi by employee r |
| 2016-10-18 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a non-commercial ninja brand blender. facility has two ninja brand blenders, one of which is commercial certfied. insure |
| 2016-10-18 |
47 |
l4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surfaces such as dry storage racks collecting dust/debris. insure these items are cleaned regularly to prevent build up of resid |
| 2016-10-18 |
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 many bags of garbage left out of the exterior dumpster. facility shares dumpster with multiple other units, garb |
| 2016-02-22 |
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. observed debris accumulating in various areas of the faci |
| 2016-02-22 |
45 |
4-501.11 maintain equipment in good repair. observed front rice cooker with a damaged handle. |
| 2016-02-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee not wearing a hairnet while handling food in the front display. ehs informed pic. |
| 2016-02-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabelled bottles of chemicals in the rear prep area. items labelled by pic. |
| 2016-02-22 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed tomatoes and lettuce in the cooler and other cooked items in the freezer without covers. tomatoes and lettuce were uncovered to cool, but at time of |
| 2016-02-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed tea urn lid stored in handsink. item removed and washed.6-301.14 post a handwash sign at each handsink. observed no handsinks with signage. cdi by ehs provid |
| 2015-08-18 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility cooking and cooling meats from sharwarma. pic was unsure of proper final cook temperature for meats. cdi ins |
| 2015-08-18 |
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 pickled beets in walk-in cooler. pic stated pickled beets can be kept for over a month, then s |
| 2015-08-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a watch.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed |
| 2015-08-18 |
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 several clean cuttingboards stored directly on back of 3 compartment sink plumbing. |
| 2015-08-18 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed ice machine in disrepair.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fi |
| 2015-08-18 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee washing dishes improperly by using a bucket of detergent. cdi pic set up proper wash, ri |
| 2015-08-18 |
45 |
4-502.11(a) maintain utensils in good repair. observed frier basket broken. |
| 2015-07-08 |
9 |
3-201.11 use food from approved sources only.-p facility is unable to provide invoices for verification of sources. one employee stated yogurt is homemade; another employee stated yogurt is purchased. verification required. |
| 2015-07-08 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed microwave soiled with food residue throughout. |
| 2015-07-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above shrimp and lamb. cdi items rearranged.3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed 3 dry goo |
| 2015-07-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue on/in equipment throughout facility; shelves, gaskets, cooler bottoms, caulking behind sinks, equipment ledges and dry good storage co |
| 2015-07-08 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed certified food protection manager not on site during inspection. certified manager arrived at end of inspection. |
| 2015-07-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken out of temperature control above 45f. observed hummus, garlic-oil mixture and baba gamonsh in cold holding unit above 45f. see temperature chart for temperature obser |
| 2015-07-08 |
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 employee wash hands for less than 15 seconds and hands used to turn off water at faucet, |
| 2015-07-08 |
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 yogurt labeled for 6/30. cdi yogurt discarded. |
| 2015-07-08 |
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. observed heavy food residue on floor and walls throughou |
| 2015-07-08 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed backdoor propped open. |
| 2015-07-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food processor stored wet. |
| 2015-07-08 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on reach-in freezer. observed rusted shelves on several prep tables and walk-in cooler shelves. repeat violation. |
| 2015-07-08 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed spray arm missing spring allowing faucet to fall below flood rid of sink. |
| 2015-07-08 |
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 freshly prepared garlic-oil mixture, hummus and baba gamonsh cooling in d |
| 2015-01-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic-oil mixture in cold holding unit at 70f. observed 2 salads in cold holding unit above 45f. cdi items were placed in walk-in cooler. verification required on 1/30/15 |
| 2015-01-21 |
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 numerous items in walk-in cooler that meet criteria not labeled. verification required on 1/30/153-501.18 discard the food requir |
| 2015-01-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice in hot holding unit at 113f. cdi rice was reheated on stove. verification required on 1/30/15 |
| 2015-01-21 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed nonfood contact surfaces of equipment stored directly in food. cdi containers relocated. |
| 2015-01-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed grill press and scrub brush stored in handsink. cdi items were moved. |
| 2015-01-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy in place during inspection. cdi emailed policy to operator. |
| 2015-01-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready-to-eat foods. cdi by instruction. operator state items will be moved. |
| 2015-01-21 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed garlic and oil mixture freshly prepared and placed in display/prep unit. cdi garlic-oil mixture placed in walk-in to rapidly c |
| 2015-01-21 |
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 scoop handle stored in flour and ice. cdi scoops placed with handle ou |
| 2015-01-21 |
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 boxes and unused equipment stored on floor in several areas of facility. |
| 2015-01-21 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on reach-in freezer. observed rusted shelves on several prep tables and walk-in cooler shelves. |
| 2015-01-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue on/in equipment throughout facility. |
| 2015-01-21 |
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. observed floors and walls in need of cleaning throughout |
| 2015-01-21 |
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. observed several soiled wet wiping cloths. |
| 2014-07-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed marinade, diced tomatoes, le |
| 2014-07-07 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. handwash sinks shall be accessible to employees at all times. handsink was blocked by dirty dishes stored in floor. cdi- items moved |
| 2014-07-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed mixer and can opener stored with food debris. operator stated mixer was not washed after use on previous day. cdi items washed.4-702.11 before use after |
| 2014-07-07 |
26 |
7-204.11 sanitizers, criteria-chemicals - p. chemical sanitizers used for food contact surfaces shall be at proper concentration. observed the only prepared sanitizer bottle >200ppm. cdi bottle refilled at proper concentration. |
| 2014-07-07 |
35 |
3-302.12 food storage containers identified with common name of food - c. once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed food containers and bottles unlabeled. |
| 2014-07-07 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches above the floor. observed chick peas soaking in container stored on the floor. observed drink cans and food containers stored under condensatio |
| 2014-07-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obse |
| 2014-07-07 |
45 |
4-101.11 characteristics-materials for construction and repair - p. food shall only be stored in approved containers. observed dough stored in thank you bags. cdi dough was placed in approved container.4-101.19 nonfood-contact surfaces - c. nonfood co |
| 2014-07-07 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf. wash solution shall be maintained at least 110f during manual warewashing. observed dish washer improperly washing dishes without filling 3 compartment sink. cdi operator instructed |
| 2014-07-07 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces of equipment shall be clean to sight and touch. observed shelves throughout facility, bottom of reach-in freezer, sides of equipment, walk-in cooler floor, drain pipes under sinks soiled wi |
| 2014-07-07 |
53 |
6-501.12 cleaning, frequency and restrictions - c. observed buildup on floors, under equipment and walls soiled with food debris. entire facility in need of cleaning. |
| 2014-07-07 |
41 |
3-304.12 in-use utensils, between-use storage - c. ensure scoops with handles are used for dry goods and are stored with handle out of product. cup used to dispense sugar. several handles of scoops stored in contact with product in dry good containers an |
| 2013-11-22 |
1 |
2-102.12 certified food protection manager - c 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 profici |
| 2013-11-22 |
54 |
6-303.11 intensity-lighting - c observed light out over 3 comp sink6-202.11 light bulbs, protective shielding - c observed light cover missing over non working prep cooler.6-202.111 designate separate closed off area for child's sleeping blanket and hig |
| 2013-11-22 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed build up on floors and walls in need of cleaning. closet outside restrooms need to be organized. |
| 2013-11-22 |
47 |
4-602.13 nonfood contact surfaces - c observed shelving, sides of equipment, ansul pipes above stove, drain pipes under sinks in need of more detailed cleaning. |
| 2013-11-22 |
45 |
4-101.19 nonfood-contact surfaces - c observed bare wood under front line hot and cold wells. seal all wood so it is non absorb ant. hot well or steam table must be drained a floor drain.4-501.11 good repair and proper adjustment-equipment - c observe |
| 2013-11-22 |
38 |
2-402.11 effectiveness-hair restraints - c observed employees preparing food without hair restraints. |
| 2013-11-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed 3 items in the front cold hold unit above 45f. ensure items are cold when placing them in the cold hold unit, cover items wh |
| 2013-11-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed chlorine (bleach) sanitizer reading zero at the 3rd compartment of sink. sanitizer was remade to correct strength of 50 |
| 2013-11-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed leg of lamb wrapped in plastic wrap sitting on top of ground beef in the same pan in the walk-in cooler. items put in separate pans. |
| 2013-11-22 |
6 |
2-301.14 when to wash - p observed employees not washing there hands when changing gloves. instruction provided to wash hands upon entering the kitchen, after touching raw chicken or when hands are soiled. |
| 2013-08-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - clean prep sink, utensils and remove date mark stickers from pans and containers. observed some debris in the bowls of the 2 bowl prep sink, on some small utensils a |
| 2013-08-20 |
18 |
3-501.14 cooling - properly cool foods. observed chic peas used to make hummus at 50f in the walk-in cooler from the night before. instructed facility to discard large bowl of chic peas and a cooling handout was provided. |
| 2013-08-20 |
26 |
7-102.11 common name-working containers - noted one bottle of degreaser not labeled. pic relabeled bottle |
| 2013-08-20 |
2 |
[2-103.11 (m) person in charge-duties - 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 |
| 2013-08-20 |
41 |
3-304.12 in-use utensils, between-use storage keep ice scoop handle out of the ice. observed ice scoop and handle covered in the ice well. leave handle sticking out or keep scoop on a clean surface. |
| 2013-08-20 |
52 |
5-501.114 using drain plugs - observed no plug in the outside dumpster |
| 2013-08-20 |
31 |
3-501.15 cooling methods - handout provided for improperly cooled chic peas, see #18 |
| 2013-08-20 |
1 |
2-102.12 certified food protection manager - 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 proficie |