| Violation Date |
Code |
Description |
| 2018-11-28 |
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.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel di |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed velcro closure on hot box on the rear right in the kitchen. observed hot box to the immediate left inside kitchen not completely closing. food inside were 137-147f. repeat -1- |
| 2018-11-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cup lips exposed at front counter. -.5- |
| 2018-11-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped in handsink to the right in kitchen. cdi - pic cleaned out handsink and educated food employees. -1- |
| 2018-08-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no pic with certification at beginning of inspection. -2- |
| 2018-08-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over one container of raw oxtails in kitchen reach in to the left at the kitchen entrance. -0- |
| 2018-08-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date marking on cooked patties in walk in near pre-rinse sink nor on gyro opened without date marking. -1.5- repeat |
| 2018-08-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen and insects in outside storage room. -0- |
| 2018-08-29 |
45 |
4-501.11 maintain equipment in good repair. observed velcro closure used to keep hot box closed. -0- |
| 2018-08-29 |
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 hood system. -.5- repeat |
| 2018-08-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed minor leaks at faucet handles on prep sinks and 3-comp sink. -0- |
| 2018-08-29 |
50 |
5-402.13 maintain sanitary sewage system.-p observed drains backing up during inspection. cdi - pic cleared drains and ehs advised drain maintenance to clear drains to prevent further backups. -1- |
| 2018-08-29 |
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. observed hvac vents bent and falling down over prep table. observed missing ceiling til |
| 2018-05-23 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee wearing one glove going from handling payment to plating food twice without handwashing. cdi - pic educated employees during the inspection on when to wash hands. hands |
| 2018-05-23 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed kitchen with an ambient air temperature of 86f and dishes left soiled since 7am. cdi - pic instructed immediate cleaning of soiled dishes. -1.5-4 |
| 2018-05-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed white rice hot holding in steam well at 119f and in the hot box at 112f. observed baked chicken and ox tails in hot box at 122f and 117f. cdi - pic voluntarily discarded. -3- r |
| 2018-05-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. obseved no hair restraint on two food employees working with food at the beginning of the inspection. -0- |
| 2018-05-23 |
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 cut tomatoes prepared yesterday without date marking. cdi - pic placed date marking on container during the inspection. -0- |
| 2018-05-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cup lips exposed at the cash register. -0-4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the |
| 2018-05-23 |
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 doors of reach in coolers to the left when entering the kitchen. -0- |
| 2018-05-23 |
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 buildup on ceiling vent over large rewach ins to |
| 2018-03-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed foods in front serving line and one pan of cooked vegetables in a hot box hot holding below 135f (see chart). cdi- products were reheated to above 165f or discarded. |
| 2018-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs food items in a 2-door reach in cooler cold holding above 45f (see chart). cdi- some products were discarded while others were transferred to additional cold hold |
| 2018-03-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chaffing fuel canisters stored above food items on a dry storage shelf near the walk in freezer. cdi- storage rearranged. |
| 2018-03-09 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility did not have a thin probe thermometer on site for measuring temperatures of thin food masses. vr required. |
| 2018-03-09 |
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 chopped lettuce cooling in a high volume bag while closed change in tempe |
| 2018-03-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed mayonnaise buckets and one sack of onions stored on the floor in the kitchen. |
| 2018-03-09 |
45 |
4-501.11 maintain equipment in good repair. observed a 2-door reach in cooler with an ambient air temperature of ~51f after several minutes of monitoring. all tcs foods were removed from the unit and transferred to other cold holding units or discarded. |
| 2018-03-09 |
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 several damaged/missing floor tiles around the 3 compartment sink and walk in |
| 2018-03-09 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door of restaurant propped open for entirety of inspection. no insects or other pests were observed in the establishment today. |
| 2017-12-05 |
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 macaroni noodles at ~80f in a reach in cooler. the noodles were stored in a large plastic food tub with a lid cover |
| 2017-12-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a wiping cloth being stored in the front hand sink. cdi- cloth was removed. |
| 2017-12-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one pan of raw chicken stored above raw goat in a reach in cooler. cdi- storage rearranged. |
| 2017-12-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer compartment of the 3 compartment sink filled with water at 0ppm chlorine concentration pic indicated the sink was not being used for cleaning/sanitizing equipment during the i |
| 2017-12-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of jerk chicken with the top layer of food hot holding below 135f (see chart). cdi- instructed pic to reheat food to above 165f. |
| 2017-12-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods in a reach in cooler cold holding above 45f (see chart). cdi- tcs foods in the cooler longer than 4 hours were discarded; other foods were transferred to ad |
| 2017-12-05 |
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 macaroni noodles cooling in a high volume, covered container at ~5:00pm. |
| 2017-12-05 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentration. observed one sanitizer bucket at 0ppm chlorine concentration. |
| 2017-12-05 |
45 |
4-501.11 maintain equipment in good repair. observed one reach in cooler with an ambient air temperature of ~53f. repair technician was on site during inspection. |
| 2017-12-05 |
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/missing floor tiles in the kitchen near the 3 compartment sink. |
| 2017-08-18 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed both kitchen handsinks dispensing hot water at ~85f after several minutes of monitoring. vr required. |
| 2017-08-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one pan of raw chicken stored directly above one pan of raw beef in a reach in cooler. cdi- storage rearranged. |
| 2017-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on a mixing bowl guard and inside a mixing bowl that was stored clean. cdi- item was set aside for recleaning. |
| 2017-08-18 |
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 stewed cabbage cold holding in a reach in cooler at 48f. pic indicated the cabbage was prepared and cooled on the previous |
| 2017-08-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the dining area of the facility. improvements made since last inspection. |
| 2017-08-18 |
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 stewed cabbage, cut tomatoes, and shredded lettuce cooling in high volume |
| 2017-08-18 |
45 |
4-501.11 maintain equipment in good repair. observed a non-functional ice machine on site. observed a severely torn gasket on the hot box in the kitchen. |
| 2017-08-18 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed no hot water in the facility. all water dispensing from faucets at ~85f after several minutes of monitoring. a plumber was on site during the inspection working to |
| 2017-08-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed severe leaking from the bottom of the kitchen handsink. plumber was on site during inspection for repairs. |
| 2017-08-18 |
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 damage to the bottom of the wall/door frame at the back entry way into the k |
| 2017-07-20 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed employees fail to wash hands at appropriate times, improperly washing hands, and the walk in cooler not maintaining foods at 45f or lower. cdi- informed pic |
| 2017-07-20 |
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 one employee wash hands then turn off faucet without using a barrier. cdi by instruction |
| 2017-07-20 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee washing dishes with single-use gloves on then change to another task without changing gloves. cdi by instruction. 3-302.11(a) separate t |
| 2017-07-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine operating at 0ppm chlorine concentration. vr within 10 days. |
| 2017-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the ambient air temperature of the walk in cooler at 55f after several minutes of monitoring. observed tcs foods such as gyro cones in the cooler at 57f. cdi- products discar |
| 2017-07-20 |
45 |
4-501.11 maintain equipment in good repair. observed the walk in cooler ambient air temperature at 55f after several minutes of monitoring. facility voluntarily closed. instructed pic not to reopen restaurant until the cooler can maintain foods at 45f |
| 2017-07-20 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed visible food debris in the sanitizer solution at the 3 compartment sink. |
| 2017-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the clean equipment storage shelving above the 3 compartment sink, on the top of the hot box, and on a floor fan in the kitc |
| 2017-07-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. |
| 2017-04-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the spray hose at the 3 compartment sink. |
| 2017-04-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the table underneath the flat top grill and on the top and sides of the rotisserie oven. |
| 2017-04-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers and plastic food storage bins stacked while wet. |
| 2017-04-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed vegetables and food buckets stored directly on the floor in the walk in cooler. |
| 2017-04-10 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed a bottle of digestive health medication stored above foods in a glass front reach in cooler. cdi- storage rearranged. |
| 2017-04-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce mix and 2 pans of potato salad stored in ice baths along the serving line cold holding above 45f (see chart). cdi- lettuce discarded; potato salad was relocated to the |
| 2017-04-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed gyro cone (pre cooked) stored in direct contact with raw ground beef in the walk in cooler. cdi- storage rearranged. 3-302.11(a) separate the different types of raw animal foods. |
| 2017-04-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee change gloves after handling soiled equipment then switch to marinating raw chicken without washing her hands in-between. cdi by instruction.2-301.15 only wash han |
| 2017-01-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in the walk in cooler cold holding above 45f (see chart). |
| 2017-01-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed bags of onions in direct contact with boxes of raw chicken in the walk in cooler and raw cured fish stored above ready-to-eat gyro cones in the walk in cooler. cdi- storage rearr |
| 2017-01-18 |
45 |
4-501.11 maintain equipment in good repair. observed the walk in cooler with an ambient temperature around 46-50f initially. after adjusting the thermostat the ambient temperature was holding at around ~44f. instructed pic to call for repairs if the un |
| 2017-01-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed broccoli and collard greens hot holding below 135f on the steam table. cdi- items were reheated to above 165f. |
| 2017-01-18 |
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/peeling baseboard near the walk in cooler. |
| 2017-01-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on clean equipment storage racks located near the walk in freezer. improvements made to cleanliness of non-food contact surfac |
| 2016-12-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a spray bar leaking at the prep. sink and a leaking handsink faucet. |
| 2016-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving in the walk in cooler and on a clean equipment storage rack near the walk in freezer. |
| 2016-12-01 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. the facility did not have a chlorine sanitizing test kit on site today. vr within 10 days. |
| 2016-12-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths being stored on prep. surfaces while not in use.3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed one s |
| 2016-12-01 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf the facility did not have a thin probe thermometer. vr within 10 days. 4-203.11 food thermometers shall be accurate to +/- 2 de |
| 2016-12-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 chemical spray bottles not labeled and one bucket containing a bleach and water solution not labeled. cdi- labels were added. 7-204.11 provide sanitizer |
| 2016-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed yogurt sauce cold holding on the serving line above 45f and several foods in the walk in cooler cold holding above 45f (see chart). cdi- yogurt sauce was relocated to the reac |
| 2016-12-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried plantains on the hot line hot holding below 135f (see chart). cdi- product was reheated to above 165f. |
| 2016-12-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the dish machine dispensing chlorine sanitizer at 0ppm. cdi- machine was primed and refilled until it was dispensing chlorine at ~50ppm. |
| 2016-12-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw marinated fish stored over cheese and gyro cones in the walk in cooler and raw marinated chicken stored over goat in the walk in cooler. cdi- storage rearranged. |
| 2016-07-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee dump container of ice into handwash sink. cdi-spoke to employee about using another sink for dumping ice. |
| 2016-07-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed eggs stored above the cabbage and other vegetables. have eggs stored below vegetable products. recommend storing on same rack as chicken. cdi- the eggs were moved below the veg |
| 2016-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in cooler not properly holding product during busy hours of the day. when employees are not continually entering the cooler, the temperatures are good according to pic. c |
| 2016-07-28 |
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 of chicken stored on the floor in the walk in cooler. cdi-the containers were placed onto the shelf. repeat. |
| 2016-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on hoodvents, bottom shelf of prep table near stove, and in walk in cooler. all need thorough cleaning. |
| 2016-07-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking faucet at prep sink near dishwasher. needs repair. |
| 2016-07-28 |
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 floors in need of thorough cleaning. |
| 2016-05-20 |
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 water damaged wall. repair and ensure leak inside wall has stopped. 6-501.12 f |
| 2016-05-20 |
50 |
5-402.13 maintain sanitary sewage system.-p observed backed up floor drain overflow for half a minute. maintain drains and grease trap. cdi - pic restored flow by emptying strainer located in the drain. -1- |
| 2016-05-20 |
45 |
4-501.11 maintain equipment in good repair. observed light out in hood and two prep units not working. pic stated the light will be replaced in the hood and the out of service prep units will be converted to dry storage and prep tables. -0- |
| 2016-05-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips on the lines of cups stored behind the cash register. keep these protected. cdi - pic placed in plastic sleeves. -.5- |
| 2016-05-20 |
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 cleaned pans with sticker residue present stored on clean rack. clean these. -.5- |
| 2016-05-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw chicken stored on the floor of the walk in cooler and other foods stored on the floor of the walk in freezer. cdi - food move |
| 2016-03-30 |
14 |
observed the sanitizer concentrate out today and 0 ppm being dispensed from the sink. sanitizer bottle changed out to correct.4-501.114 maintain sanitizer at correct concentrations. -p |
| 2016-03-30 |
19 |
is observed chicken broth and empanadas holding at <135f in the hot hold cabinet- both discarded by pic to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-03-30 |
20 |
observed all foods in the walk in cooler holding at 46-47f today. moved to 2 door and freezer to start chilling down.unit began cooling down during inspection. this unit may need to have the temperature turned down so that it can hold through lunch.3-501 |
| 2016-03-30 |
35 |
observed flour, sugar, salt and an unknown powder unlabled today. all labeled during inspection except the unknown substance that was discarded.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such |
| 2016-03-30 |
13 |
observed raw eggs stored over cabbage today- moved to the lower part of the 2 door reach in to correct.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2016-03-30 |
45 |
observed unknown spice stored in a grocery bag today- only use food grade bags- discarded today.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, d |
| 2016-03-30 |
47 |
observed build up on the dry good containers and dust build up on the black fan.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-03-30 |
53 |
observed dust build up on the ceiling today.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. |
| 2016-03-30 |
39 |
observed soiled wiping clothes on the counter today.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2015-11-03 |
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 multiple foods cooled overnight found above 45 f. the items were placed in walkin the previous night and were covered bef |
| 2015-11-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed multiple foods which had not met cooling parameters due to tight coveri |
| 2015-11-03 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no internal ambient thermometer in walkin and upright. gave instruction. |
| 2015-11-03 |
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 unlabeled sugar. |
| 2015-11-03 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts and stains. |
| 2015-07-01 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c keep employee personal items away from food contact areas. observed cell phone on prep table. removed to area for personal items. |
| 2015-07-01 |
34 |
4-302.12 food temperature measuring devices - pf provide calibrated thermometer in each refrigeration unit. |
| 2015-07-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf assure all ready to eat foods which will not be used within 24 hours are date marked for safety. observed multiple items including grated chee |
| 2015-07-01 |
14 |
•4-602.11 equipment food-contact surfaces and utensils-frequency - c observed slight greasy residue on outside of some pots & pans.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness |
| 2015-01-30 |
51 |
6-501.19 closing toilet room doors - c observed no self closer on rear restroom door. |
| 2015-01-30 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed victory bay sanitizer bottle at 400 ppm. sanitizer bottle was emptied and refilled at the 3 comp sink dispenser at 200 ppm. the bottle was filled from the dispenser |
| 2015-01-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 1/4 pan of cooked oxtail 60f on prep table. item was returned to the walk-in cooler because it was not needed at this time. don't leave food out for unnecessary periods. |
| 2015-01-30 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed spatula dropped on the floor, picked up and placed back on clean work surface, spatula was run through the dish machine and work surface was sanitized. also note |
| 2015-01-30 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed a peeled orange sitting directly on walk-in cooler wire shelf. orange discarded.3-302.11(a) separate raw animal foods from ready-to-eat foods |
| 2015-01-30 |
8 |
6-301.14 post a handwash sign at each handsink. observed restroom without a handwashing sign. sign provided. |
| 2014-08-25 |
26 |
7-102.11 common name-working containers - pf observed a bottle labeled as sanitizer to be holding some type of cleaner, not an approved sanitizer. -cdi fluid was discarded. |
| 2014-08-25 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed handsink at the front service area be mising the hot water knob. -rvr repair the knob. |
| 2014-08-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw ground beef stored in the same metal container as raw whole beef. even though the items are packaged, do not store them in the same container. observed raw mea |
| 2014-08-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed chicken to be at 108f-109f in hot holding. -cdi items were removed for reheating. keep all hot foods on at 135f or higher. |
| 2014-08-25 |
22 |
3-501.19 time as a public health control - p,pf facility manager stated that cut leafy greens, cut tomatoes, and chicken empanadas were being held on time as a public health control. this is allowed, but there must be an instruction sheet created statin |
| 2014-08-25 |
37 |
3-307.11 miscellaneous sources of contamination - c observed open dry goods foods (grits, pasta, beans, etc.) to be stored in bags tied shut or left open and exposed. open dry goods foods shall stored in containers with lids or in bags with resealable c |
| 2014-08-25 |
41 |
3-304.12 in-use utensils, between-use storage - c observed utensils without handles to be left in containers of food items. utensils with handles can be left in the containers with the handles up, but do not use utensils with no handles to scoop the foo |
| 2014-08-25 |
51 |
6-501.19 closing toilet room doors - c observed the bathroom doors not self closing. make the doors self closing. |
| 2014-05-08 |
54 |
6-202.11 light bulbs, protective shielding - c observed unshielded light in a stand-up cooler. properly shield lights or provide shatter-proof bulbs in food storage areas. |
| 2014-05-08 |
51 |
6-501.19 closing toilet room doors - c observed the bathroom doors not self closing. make the doors self closing. |
| 2014-05-08 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed wet stacked metal pans. do not wet stack or towel dry items. items must air dry. |
| 2014-05-08 |
37 |
3-307.11 miscellaneous sources of contamination - c observed trash bags used to store food items. trash bags are not made to food safe standards. do not store food in trash bags, use bags intended for food use. |
| 2014-05-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed pre-cooked meats not date |
| 2014-05-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed chicken to be at 105f and 120f in hot holding. this is not a safe temperature. items must be 135f or higher in hot holding. |
| 2014-05-08 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed pasta salad, potato salad, cut tomato, and cut leafy greens to be above 45f in cold holding. items are listed in temp log. -cdi ite |
| 2014-01-02 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed cooked chicken product dated on 12/24/13 to still be present on 1/2/14. this item was discarded. always properly date mark and discard |
| 2014-01-02 |
31 |
3-501.15 cooling methods - pf observed cut leafy vegetables, cut tomatos, pasta salad, and potato salad to be on the serving live above 45f. this is not a proper cooling method. cool the items to 45f or less and then cold hold them at the serving line |
| 2014-01-02 |
35 |
3-302.12 food storage containers identified with common name of food - c observed unlabeled bin of salt. labels all such foods in storage. |
| 2014-01-02 |
13 |
3-302. .11 packaged and unpackaged food-separation, packaging, and segregation - p observed improperly stored raw chicken over lower cook temperature items. -cdi raw items were moved to proper storage. always store raw meats according to the proper coo |
| 2014-01-02 |
39 |
3-304.14 wiping cloths, use limitation - c observed wiping cloth to be set on a table at the time of arrival. keep all in-use wiping cloths in containers of proper santiizer and keep the containers of sanitizer up off of the floor. |
| 2014-01-02 |
41 |
3-304.12 in-use utensils, between-use storage - c observed an ice scoop with handle covered by ice in the ice machine. observed a scoop with no handle in the salt. always use utensils with handles to dispense food and also keep the handles up out of th |
| 2014-01-02 |
37 |
3-307.11 miscellaneous sources of contamination - c observed open dry goods foods (sugar, pasta, panko) to exposed. store open dry goods foods in containers with lids or in bags with resealable closures. |
| 2014-01-02 |
1 |
2-102.12 certified food protection manager - c the pic does not have approved food safety training. this is required and is now a possible 2 point deduction. |