| Violation Date |
Code |
Description |
| 2019-01-23 |
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 damaged cove molding on wall at the dish pit. have repaired. repeat.6-501.1 |
| 2019-01-23 |
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 unnecessary equipment and litter being stored outside in the back. this needs removing. |
| 2019-01-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks coming from the base of the faucet at the 3-compartment sink. have repaired. repeat.*points kept the same today due to the leak not worsening today. |
| 2019-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets to the walk in cooler door and the walk in freezer door, water is leaking from the ceiling in the walk in cooler, the walk in freezer is starting to have ice building up on the grounds. |
| 2019-01-23 |
26 |
7-201.11 separation-storage - p observed a cigarette that had been lit sitting on a prep counter. cdi-the cigarette was removed. |
| 2019-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried on tomatoes on the food chopper stored on the clean equipment rack. cdi-the chopper was brought back to the dish machine for proper cleaning. |
| 2018-10-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the slicer. cdi-the slicer will be broken down and properly cleaned and sanitized. *zero points taken today, the cleaning of the ice mac |
| 2018-10-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several gnats in the facility. ensure product is being kept covered, and facility is kept clean. this will help reduce amount of pests in the facility. repeat. |
| 2018-10-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of lids stored on the ground. cdi-the box was placed onto the counter. |
| 2018-10-18 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets to the doors of the walk in cooler and walk in freezer. have replaced. repeat. |
| 2018-10-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks coming from the base of the faucet at the 3-compartment sink. have repaired. |
| 2018-10-18 |
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 wall/cove molding at the 3-compartment sink. also observed missing t |
| 2018-10-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee keys stored on the prep counter and employee clothing stored on top of plates and trays. cdi-both items were removed to a dif |
| 2018-10-18 |
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 of the walk in cooler, the inside of the flip top prep cooler, the hoodvents, and around the grill and cooking line |
| 2018-09-19 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed the back door propped open. cdi-the door was closed.6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies inside of the faci |
| 2018-09-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine. have washed, rinsed, and sanitized. |
| 2018-09-19 |
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 to the product inside of the walk in cooler. cdi-the manager will properly date mark the product. |
| 2018-09-19 |
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 two bottles of chemicals stored ontop of clean utensils. the manager stated that the utensils are not for facility use |
| 2018-09-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand washing sink. cdi-paper towels were brought out. repeat. |
| 2018-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed thorough cleaning needed to the shelves in the walk in cooler, the cook line area, the hood vents, the flip top cooler, and dry storage shelves. t |
| 2018-09-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed to the walls, and floors throug |
| 2018-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets to the walk in cooler door and the walk in freezer door. have replaced. |
| 2018-06-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed underneath the cook/stove line. |
| 2018-06-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks coming from the faucets of the 3-compartment sink and the spray hose. have repaired. |
| 2018-06-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed some boxes of bread being stored on the ground in the walk in freezer. cdi-the boxes were placed onto the shelf. |
| 2018-06-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. increase pest control methods. discussed adding an air curtain or installing a screened in door (ensure that the door and the door frame have |
| 2018-06-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the meat slicer and the tomato chopper with dried on food product. the manager stated that the facility shares the kitchen with a food truck and tha |
| 2018-06-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed missing soap at the bar hand sink. cdi-soap was brought out. repeat.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed missing paper |
| 2018-03-26 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.at time of inspect |
| 2018-03-26 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no hand soap at only hand sink in kitchen; at time of inspection food preparation was occurring. cdi pic provided soap to hand sink. |
| 2018-03-26 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed cheese and box of peppers with mold. cdi pic discarded. repeat |
| 2018-03-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer, knives, multi-use utensils, can opener, hand mixer being stored as clean with significant food debris on it. cdi knives and multi-use taken to |
| 2018-03-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p at time of inspection observed chicken coming off grill; food employee stated that it was done and they will finish it later. ch |
| 2018-03-26 |
45 |
4-501.11 maintain equipment in good repair. observed walk in freezer with significant ice build-up throughout unit. make sure to have maintenance address to ensure product will hold correctly. |
| 2018-03-26 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.observed the back door corroded and providing openings for pest. no pests observed today. repeat points not escalated due to no pests observed today. |
| 2018-03-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant debris inside of reach in units, flip top units, shelving, walk in cooler racks, sides of equipment etc; throughout establishment. make |
| 2018-03-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sha |
| 2018-03-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf potentially hazardous food prepared and held in food establishment for more than 24 hours shall be maked with date of preparation and held for a |
| 2017-12-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved sodium bi carb with peroxide stored over clean dishes today and flamable gel stored on the half wall directly behind the make table- cdi both moved to the chemical storage area. |
| 2017-12-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved food stored in the handsink. cdi food moved to the walk in cooler. |
| 2017-12-20 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed many containers of olives and sauce that had spoiled- cdi discarded. |
| 2017-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfbuild up present on the can opener and a small amount on the base of some of the skewers- cdi all sent to be rewashed. |
| 2017-12-20 |
33 |
3-501.13 use approved thawing methods.observed beef in the handsink thawing at room temperature-cdi moved to walk in.use refrigeraton, the cooking process, the microwave, or continually running/draining cold water in the prep sink. |
| 2017-12-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.observed the back door corroded so that daylight can be seen. no pests observed today. |
| 2017-12-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed food stored on the floor and in the handsink today- cdi all food moved to the walk in cooler. |
| 2017-12-20 |
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.rice and sugar scoops had no handles. |
| 2017-12-20 |
45 |
4-202.15 can openers - cmetal shavings present on the can opener-replace blade. |
| 2017-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.major build up on equipment(handsink, prep sink, dry good containers, shelving, walk in racks, walk in fan). |
| 2017-12-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2017-09-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw beef stored directly next to raw chicken on the prep sink. cdi chicken prep ended and put away and the beef was moved to cooler.separate two differenty types of raw animal food |
| 2017-09-29 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pfobserved pest spray that is approved for household use- removed from facility today. |
| 2017-09-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.6-202.15 protect outer openings of establishment from insect or rodent entry.some flies/gnats in facliity today. close off holes in door where it is rusted at the bottom to discourage |
| 2017-09-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.togo boxes were stored on the floor. |
| 2017-09-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.employee handling food today with bracelets on. |
| 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.build up inside of 2 door reach in, walk in cooler ceiling- much improvement from the last inspection. |
| 2017-09-29 |
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 some trash on the ground around the dumpster today. all dumpster and grease bin lids were closed- thank you. |
| 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.build up on floors under equipment today and on the wall a |
| 2017-05-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no ceritified food protection manger onsite. |
| 2017-05-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels at the kitchen handsink today- supplied during inspecti |
| 2017-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods in the walk ini cooler holding at >45f today- products discarded. facility is voluntarily closing down until the issue is repaired.3-501.16(a)(2) maintain tcs foods in |
| 2017-05-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved rubbing alcohol stored over glasses today and bug spray( that is not approved for restaurant use) stored in tea cabinet- both moved to correct. the bug spray must be used in a home setting |
| 2017-05-30 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.observed the back door open today- keep closed or provide a screen door that stays closed. |
| 2017-05-30 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved baklava stored uncovered upfront- covered to protect it during the inspection. |
| 2017-05-30 |
21 |
observed open chickpeas babagnoj with no date- discarded to correct.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-05-30 |
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 in microwave, dry goods bin, 2 door reach in unit, shelving, rice pot etc. |
| 2017-05-30 |
50 |
5-402.13 conveying sewage - pobserved water from teh prep sink overflowing out of the floor drain today into the kitchen- facility is voluntarily closing down until repaired. |
| 2017-05-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed the grease trap open |
| 2017-05-30 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cl |
| 2017-05-30 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pfobserved grocery bags used to store falafal- use a food safe bag. |
| 2017-02-21 |
1 |
observed no one onsite today with a food safety certification.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-02-21 |
14 |
observed >200ppm chlorine sanitizer in the spray bottle- diluted to be only 50-200ppm.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved build up on the can opener tip- sent to be washed to correct. |
| 2017-02-21 |
16 |
observed schwarma chicken that was clearly not completly cooked- product discarded to correct today. discussed the need to shave off at the end of the night and cook on flat top until it reaches 165f or more and then cool it down for next days use.observ |
| 2017-02-21 |
21 |
observed chicken, tomato soup, babagonoush, grape wrap that was made >1 day prior. date foods that will not be used within the frist 24 hours of making.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more tha |
| 2017-02-21 |
26 |
observed scented water used up front not labeled today- labeled as lavender water to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2017-02-21 |
34 |
observed thermometer reading 25f in ice water today. recalibrated during inspection to correct.4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf |
| 2017-02-21 |
36 |
observed pest near dishmachine and back door today. keep pest management coming out, clean more, and reduce hiding areas for them(gaps and cracks),.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-02-21 |
38 |
observed chef with bracelets on today.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2017-02-21 |
45 |
observed dark grooves in cutting boards today.observed the dishwasher leaking today- repair.4-502.11(a) maintain utensils in good repair.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
| 2017-02-21 |
47 |
observed build up on hood vent, walk in racks, and white wall racks.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-02-21 |
51 |
observed no covered trashcan in the women's room today.5-501.17 provide a covered waste bin in female restrooms.observed the faucet broken in the women's room. |
| 2017-02-21 |
52 |
remove all unused equipment from the back and sides of building.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
| 2017-02-21 |
53 |
observed broken flooring and broken walls in kitchen.observed build upon floor at fryer, in walk in. observed build up on wall at make table.observed build up on walk in floor and walk in ceiling.6-201.11 floors, walls and ceilings shall be designed, con |
| 2017-02-21 |
41 |
observed spoon and falafel scoop stored in room temperature water today.observed cup with no handle stored in rice.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 m |
| 2016-12-06 |
33 |
observed lamb thawing in warm water today. cold water run over it to correct.3-501.13 use approved thawing methods. |
| 2016-12-06 |
21 |
observed multiple cooked meat dishes without dates on them- back dated for 12/4 to correct.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2016-12-06 |
26 |
observed two bottles of sanitizer that were not labeled. labeled during inspection.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-12-06 |
36 |
observed gnats in the facility and pests coming off of a cardboard box. keep cleaning where discussed and check shipments as they come in.6-501.111 keep the premises free of insects, rodents, and other pests.observed a hole in the back door.6-202.15 pro |
| 2016-12-06 |
45 |
observed the walk in cooler leaking today. no food is stored under this area.4-501.11 maintain equipment in good repair. |
| 2016-12-06 |
53 |
observed a soiled floor drain today. observed a hole in the floor that leads down into underflooring- cover this hole.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors |
| 2016-12-06 |
54 |
observed light shield missing from above the 3 comp. sink.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-12-06 |
41 |
observed scoops with no handles stored in spices 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. |
| 2016-11-16 |
4 |
observed an open employee drink stored next to a bowl of sugar- drink moved to the dishwasher area.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-11-16 |
2 |
. observed no employee health policy in the restaurant today and employees could not name the big five illnesses that must be reported to the health dept. if they are diagnosed or exposed to any of them. poster left onsite and employee health policy sent |
| 2016-11-16 |
8 |
observed an employee add water to a food dish from the handsink today. corrected through instruction.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-11-16 |
11 |
observed green peppers and other veggies in a container with molded vegatables on the bottom of the container- all discarded to correct. observed molded tea in the walk in cooler- discarded.3-101.11 p food shall be safe for consumption, unadulterated and |
| 2016-11-16 |
14 |
observed debris in the bottom of the ice machine today.4-602.11 equipment food-contact surfaces and utensils-frequency - pobserved 0ppm chlorine in the sanitizer spray bottle today- remade to correct. this should be made daily to preserve the strength. |
| 2016-11-16 |
18 |
observed chick peas in the walk in cooler cooling from this morning that were still at 46f.observed lamb shank that was cooked this morning and still had not fallen below 70f. hot foods must cool to 70f within the first two hours and down to 45f or less |
| 2016-11-16 |
21 |
observed feta, sheep cheese, hummus and babaganoush without dates today and they were made >24 hours prior. all back dated to correct. remember to only hold foods for 4 days if maintaining them between 41-45f.3-501.17 date mark/label all tcs foods that a |
| 2016-11-16 |
31 |
observed lamb shanks cooling in an oven that had been turned off.observed chick peas cooling in a very deep portion in the walk in cooler.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. col |
| 2016-11-16 |
20 |
observed raw chicken and raw beef stored on the kitchen counter at >45f and no one was in the kitchen working- moved to the walk in freezer today where it fell quickly.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-11-16 |
41 |
observed falafal tool stored in room temperature water today-sent to be washed to correct.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 th |
| 2016-11-16 |
42 |
observed clean cups stored in a soiled container.observed pots stored on a soiled rack.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-11-16 |
45 |
observed two cutting boards today with deep dark grooves in them.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
| 2016-11-16 |
47 |
observed build up on the outside of a bread crumb container, rice container and on the walk in cooler racks.4-602.13 nonfood contact surfaces - c |
| 2016-11-16 |
53 |
observed a hole in the floor today near the clean cups, observed gaps on the walls and cracked floor tile near the back door.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed |
| 2016-11-16 |
54 |
observed two burnt out lights in the walk in cooler, making it too dark to see to clean.6-303.11 intensity-lighting - c |
| 2016-11-16 |
36 |
observed gnats throughout the facility.clean drains more, fill all crevices and holes, and keep the back door shut or provide a screened back door to protect from entry.6-501.111 keep the premises free of insects, rodents, and other pests.6-202.15 outer o |
| 2016-08-10 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p rice, grilled chicken, and lamb shank cooked yesterday and still above 45f. cdi - all discarded. |
| 2016-08-10 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food proteciton manager certification. |
| 2016-08-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf dirty food pan stored in kitchen handsink. cdi - relocated to dish area for processing; handsink cleaned. |
| 2016-08-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed chef wearing gloves touch cooler handles and various other surfaces, then touch cooked rice with same gloves on. cdi - contaminated rice discarded; gl |
| 2016-08-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. minor build up inside ice machine. cdi - cleaned during the inspection. |
| 2016-08-10 |
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 rice and grilled chicken cooling while tighlty wrapped. cdi - discarded due to cool |
| 2016-08-10 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. two light shields missing from light panels in kitchen. replace. |
| 2016-08-10 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler is stuggling to maintain required temperatures; facility is keeping walk in freezer door open to help lower cooler temps. vr - will return within 10 days to verify correciton. |
| 2016-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean debris from low prep cooler door gaskets and from metal grates on top of oven burners. |
| 2016-08-10 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vent shall be maintained in good repair. couple of broken floor tiles in front of walk in cooler door. 6-502.12 floors, walls, ce |
| 2016-08-10 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. 6-501.111 keep the premises free of insects, rodents, and other pests. back door left open; house flys in kitchen area. cdi - back door closed. continue working with pest contr |
| 2016-02-26 |
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. couple of broken floor tiles in front of walk in cooler door. |
| 2016-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. minor build up on walk in cooler shelves and low prep cooler door handles. clean. improvement from last inspection. |
| 2016-02-26 |
45 |
4-501.11 maintain equipment in good repair. rust on walk in cooler fan guards. repaint or replace. improvement from last inspection. |
| 2016-02-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p chicken shwarma heated yesterday but not finished cooking and placed in walk in cooler overnight to cool and finish cooking tod |
| 2016-02-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p rice on counter holding above 45f. cdi - placed in walk in cooler for rapid cool down. |
| 2016-02-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf no date on chick peas cooked day before. cdi - back dated. |
| 2016-02-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p chlorine sanitizer above 200ppm chlorine. cdi - diluted to 100ppm chlorine verified via test strips. |
| 2016-02-19 |
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 chef removed grilled wrap sandwihich from grill top with bare hands. cdi - sandwich placed back on grill to reheat t |
| 2016-02-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-302.11(a) separate the different types of raw animal foods. -p raw kababs above cooked chicken and raw chicken above raw lamb in walk in cooler. cdi - rearranged with correct storage orde |
| 2016-02-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. box of raw shell eggs on floor of walk in cooler. |
| 2016-02-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board with deep dark scoring on flip top. resurface or replace. 4-501.11 maintain equipment in good repair. rust on walk in cooler fan guards |
| 2016-02-19 |
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. flour scoop stored with handle burried in flour. cdi - reinserted with handle up |
| 2016-02-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep counter; not in sanitizer. cdi - placed in sanitizing solution. |
| 2016-02-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. crumbs and food debris on gaskets of low prep cooler doors and on inside and outside of microwave. clean. |
| 2016-02-19 |
49 |
5-205.15 maintain a plumbing system in good repair. dish machine and faucet at three comp sink leaking. repair. |
| 2016-02-19 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean splatters from walls near trash can in kitchen and |
| 2015-12-02 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. information about obtaining certification sent to pic electronically. |
| 2015-12-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. minor build up on interior surfaces of ice machine. cdi - pic cleaned during the inspection. |
| 2015-12-02 |
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 lentil soup in walk in cooler with no date mark; pic unsure of date made. cdi - discarded. repeat. |
| 2015-12-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in kitchen. continue working with pest control service provider to eliminate fruit flies. |
| 2015-12-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. staff in kitchen not wearing hair restraints including cook and wait staff. |
| 2015-12-02 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board at flip top has deep dark scoring. repeat. |
| 2015-12-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on surfaces such as door gaskets of flip top cooler, wire shelving in walk in cooler, on top of dish machine, and on low shelves under prep |
| 2015-12-02 |
49 |
5-205.15 maintain a plumbing system in good repair. faucet handle of three comp sink, dish machine, and ice machine all appear to have small leaks. repair leaks. |
| 2015-12-02 |
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. water damaged/ missing ceiling tiles in rest rooms. replace. 6-502.12 floors, walls, ce |
| 2015-12-02 |
54 |
6-303.11 lighting intensity shall be at least 10 foot candles in walk in refrigeration units. one light bulb nut functioning in walk in cooler, limiting visibility. repair light. |
| 2015-08-05 |
17 |
general comment3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p rice holding at 60f in steamer that was not plugged in; pic indicated rice was pulled from walk in cooler 30 minutes prior to reheat. cdi - ric |
| 2015-08-05 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has proof of food protection manager certification. |
| 2015-08-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tcs foods such as cooked chicken, cooked lamb, cut tomatoes, and cut lettuce are holding above 45f in the walk in cooler. cdi - foods cooked last night like cooked chicken and cooked lam |
| 2015-08-05 |
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 pan of cooked chicken in low prep cooler with no date mark; no one knew when it was cooked. cdi - pic vol |
| 2015-08-05 |
26 |
general comment7-204.11 provide sanitizer at correct concentrations, diluting as required.-p sanitizer in spray bottle above 200ppm; bleached out test strip. cdi - diluted to 150ppm chlorine. |
| 2015-08-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. outer surfaces of dish machine and dry spices shelf have build up of food debris. wipe clean. |
| 2015-08-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board on flip top has deep dark scoring. replace or resurface. |
| 2015-08-05 |
53 |
general comment6-502.12 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. splatters of food and debris on frp walls |
| 2015-08-05 |
41 |
general comment3-304.12 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. ice scoop stored on top to ice machine with no barrier in between |
| 2014-12-12 |
54 |
6-202.11 light bulbs, protective shielding - c. all lights bulbs in the ktichen and restrooms shall be covered or shatterproof. observed no cover on the light above the ice machine. observed no cover on the lights in the men's bathroom. |
| 2014-12-12 |
52 |
5-501.110 storage refuse, recyclables and returnables - c. all storage items shall be kept in storage. observed a wash can and two grease pots being stored outside. |
| 2014-12-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. all equipment shall be maintained in a state of good repair. observed a cracked gasket on the door of the walk in cooler. |
| 2014-12-12 |
1 |
.2-103.11 (a)-(l)person-in-charge-duties - pf. an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2014-12-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. all potentially hazardous ready to eat foods shall be date marked within 24 hours of cold holding. observed no date marking in the facility. cd |
| 2014-12-03 |
4 |
2-401.11 eating, drinking, or using tobacco - c. no eating shall take place in the same area as food preparation. observed employee coffee being stored on the food prep table in the kitchen. |
| 2014-12-03 |
11 |
3-202.15 package integrity - pf. all foods shall be honestly presented in an unadulterated food package with no damage to the food packaging. observed a dented can of jalapenos being stored with the canned goods. cdi- dented cans of jalapenos were volunt |
| 2014-12-03 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. all in use utensils shall be sanitized every four hours to prevent cross contamination. food employee stated that all utensils are sanitized every night. cdi by instruction. |
| 2014-12-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all potentially hazardous ready to eat foods shall be hot held at 165f or above. observed the chicken on the gyro to be hot holding at 82f. co |
| 2014-12-03 |
34 |
4-302.12 food temperature measuring devices - pf. a food temperature measuring device shall be present at all times to ensure that all foods are cooked to the propper temperature. upon asking the two employees present during the inspection for a thermomet |
| 2014-12-03 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p. an effective employee health policy shall be present at all times. observed no servsafe or equivalent. cdi by instruction.2-201.11 (a), (b), (c |
| 2014-12-03 |
38 |
2-402.11 effectiveness-hair restraints - c. all food employees shall wear an effective hair restraint. observed one food employee in the kitchen area without a hair restraint. cdi- food employee put on a hat. |
| 2014-12-03 |
39 |
4-901.12 wiping cloths, air drying location - c. all wet wiping cloths shall be stored in sanitizing solution when not in use. observed a wet wiping cloth drying on the side of the handwashing sink in the kitchen. |
| 2014-12-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. all equipment shall be maintained in a state of good repair. observed the freezer to be dripping in the top left corner.4-205.10 food equipment, certification and classification - c. all food proce |
| 2014-12-03 |
46 |
4-302.14 sanitizing solutions, testing devices - pf. sanitizing test strips shall be present in the facility at all times to ensure correct sanitizer concentrations. observed no sanitizing test strips present. vr; 12/13/2014. |
| 2014-12-03 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. all employee belongings shall be stored in a designated area to prevent cross contamination. observed an employee's jacket being stored on top of the paper towel refills |
| 2014-12-03 |
37 |
3-307.11 miscellaneous sources of contamination - c. all foods shall be protected from miscellaneous sources of contamination when in storage. observed spices above the prep cooler to be uncovered. |
| 2014-12-03 |
1 |
2-102.12 certified food protection manager - c. an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |