| Violation Date |
Code |
Description |
| 2018-12-17 |
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 grease and debris build up on floor next to rang |
| 2018-12-17 |
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. |
| 2018-12-17 |
45 |
4-501.11 maintain equipment in good repair. observed damaged shelving in walk in cooler. |
| 2018-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed slight wetstacking of drinking glasses at front counter.e |
| 2018-12-17 |
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 one container of rice in walk in cooler with no date label. cdi by labeling with proper make date. |
| 2018-09-24 |
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 damage to several ceiling tiles above entrance to walk in cooler. |
| 2018-09-24 |
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. |
| 2018-09-24 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in freezer and rust build up on shelving above three comp sink. |
| 2018-09-24 |
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 pan of rice in walk in cooling while tightly covered. cdi by uncovering to |
| 2018-06-22 |
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 above three comp sink. |
| 2018-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on reach in freezer. |
| 2018-06-22 |
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 one container of jerked chicken in walk in cooler from previous night with no date mark. cdi by date marking with proper date. |
| 2018-06-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed food in hot box measuring below 135f. cdi by reheating to above 165f and placing back into hot holding. |
| 2018-02-22 |
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. 1.5 pts - observed white rice and curry goat prepared yesterday morning and jerk sauce and red beans prepared on tuesday inside walk-in wit |
| 2018-02-22 |
31 |
repeat: 1 pt -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 jerk chicken cooling @ room temp. product @ 86 deg f. cdi: |
| 2018-02-22 |
19 |
repeat: 1.5pts -3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed only cabbage inside hot box measuring 94 deg f and 132 deg f. cdi: cabbage reheated to 148 deg f. improvement noted on hot holding. |
| 2018-02-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0.5 pts - observed metal pans wet stacked on back shelf. |
| 2017-11-27 |
53 |
general comment: 0 pts.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 on walls |
| 2017-11-27 |
46 |
repeat: 0.5 pts.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 in water of 105f. |
| 2017-11-27 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. 0.5 pts. observed utensils in water of 93 degrees f. |
| 2017-11-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed red beans and rice sitting out to cool on rack at 108f and jerk chicken |
| 2017-11-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. 1.5 pts. observed items inside hot box including jerk chicken, stew chicken, oxtails, and curry chicken recorded below 135f (see temp chart for details). cdi: curry chicken reheated to |
| 2017-09-21 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. 1 pt. observed chlorine sanitizer at 3-comp sink measuring at toxic level > 100ppm. cdi: sanitizer solution corrected to 100ppm. |
| 2017-09-21 |
46 |
general comment: 0 pts.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 in wash solution of 99f. |
| 2017-09-21 |
45 |
general comment: 0 pts. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed stained cutting board stored on prep table and another deeply grooved cutting board stored at prewash area. |
| 2017-09-21 |
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. 1.5 pts. observed food items inside walk-in cooler that could last up to 2 days without date label. cdi: products dated properly. |
| 2017-09-21 |
6 |
repeat: 2 pts.2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p. observed employee washing dishes then handling food with |
| 2017-05-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - 1.5 pts.observed only bleach sanitizer available in spray bottle was at 0ppm. cdi: corrected to 50ppm. |
| 2017-05-11 |
8 |
general comment: - 0 pts. - 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling bowl up with water at kitchen handsink. cdi: education provided. |
| 2017-05-11 |
18 |
repeat: - 3 pts.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. -pobserved brown stewed chicken at 51f and curry chicken at 53f in walk-in cooling since yesterday. cdi: voluntarily dis |
| 2017-05-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - 2 pts. repeatobserved no certified pic present. |
| 2017-05-11 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p - 2pts. 2-301.14 wash hands after activities that contaminate them. -p |
| 2017-05-11 |
31 |
repeat: - 0.5 pts.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. -pfobserved brown stewed chicken and curry chicken cooling in walk-in |
| 2017-05-11 |
4 |
general comment: - 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on top of cutting board over 3-comp sink and another stored on front prep table. cdi: drinks relocated. |
| 2017-05-11 |
37 |
general comment: - 0 pts.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a bag of onions stored on the floor of walk-in cooler. cdi: bag of onions removed. |
| 2017-05-11 |
38 |
general comment: - 0pts.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employee wearing watch while handling food. |
| 2017-05-11 |
39 |
repeat: - 0.5 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored under cutting boards. |
| 2017-05-11 |
41 |
general comment: - 0 pts.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 inside dirty water at 87f. |
| 2017-05-11 |
36 |
general comment: - 0 pts.6-501.111 keep the premises free of insects, rodents, and other pests.observed several drain/fruit flies present inside kitchen. pest control scheduled for service. |
| 2017-05-11 |
42 |
repeat: - 0.5 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans wet stacked on kitchen shelf. |
| 2017-03-01 |
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. -pobserved a pan of brown stew in walk-in at 83f that had been cooling since 10am. cdi: stew was discarded due to not meeting proper coo |
| 2017-03-01 |
19 |
repeat:\3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved baked chicken in hot holding on grill at 94-120f. cdi: baked chicken was reheated to 165f and placed in hot box. observed several items inside hot box including curry go |
| 2017-03-01 |
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. -pfobserved brown stew and rice cooling in walk-in covered with plastic wrap. cdi: brow |
| 2017-03-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food manager present. |
| 2017-03-01 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans on back shelf being wet stacked. |
| 2017-03-01 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored under cutting boards. |
| 2016-09-29 |
45 |
4-501.11maintain equipment in good repair.observed condensation leak (actively dripping) inside walk-in cooler in need of repair. |
| 2016-09-29 |
35 |
no points deducted3-302.12 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed numerous white powders stored in large un-marked containers. |
| 2016-09-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved baked chicken hot held on grill top with a sheet pan stored on top to maintain heat. observed at 118f (grill turned off) keep chicken in hot box holding unit or use tphc proced |
| 2016-09-29 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-03-14 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed employee wash hands in the three compartment sink by running cold water over hands.4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and |
| 2016-03-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at kitchen handsink at beginning of inspeciton. cdi by pic providing paper towels |
| 2016-03-14 |
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 run hands under cold water for roughly 4 seconds after handling raw chicken, wit |
| 2016-03-14 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. violations such as using a three compartment sink to wash hands, using a food prep sink to wash dishes, employees not correctly washing hands noted. the person in ch |
| 2015-10-12 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present with food manager safety certification |
| 2015-10-12 |
8 |
6-301.14 post a handwash sign at each handsink. observed mens and womens bathroom lacking a handwashing sign. cdi by providing stickers. |
| 2015-10-12 |
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 several containers of spices unlabelled at time of inspection. cdi by pic labelling. |
| 2015-10-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored outside of sanitizer at beginning of inspection. cdi by pic placing into dirty linens bag. |
| 2015-10-12 |
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 that was 124f. utensils were removed from wa |
| 2015-03-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken stored in oven at 119-146f. cdi chicken was removed and reheated on grill to above 165f. |
| 2015-03-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility using chlorine sanitizer and could only provide quat test strips. cdi ehs provided facility with chlorine test strips. |
| 2015-03-25 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach-in freezer. observed rusted shelves in walk-in cooler and clean dish storage rack. observed walk-in cooler floor rusted. observed walk-in cooler wall in disrepair. 4-501.12 res |
| 2015-03-25 |
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 in-use utensils stored in soiled water at room temperature. cdi utensi |
| 2015-03-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored under cutting boards and on prep surfaces. cdi wet wiping cloths removed. |
| 2015-03-25 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. barrier must be installed between prep table and handsink. barrier must be installed between prep sink and 3 compartment sink. |
| 2015-03-25 |
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 several working containers unlabeled. |
| 2015-03-25 |
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 cabbage cooling at room temperature on shelf. cabbage was 87f. cabbage |
| 2015-03-25 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer too strong. cdi sanitizer was diluted. |
| 2014-12-31 |
8 |
6-301.14 post a handwash sign at each handsink. observed 3 handsinks missing handwashing sign. cdi gave operator handwashing signs. |
| 2014-12-31 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed rice prepared last night at 56f. cdi rice was voluntarily discarded. |
| 2014-12-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed rice prepared last night in walk-in at 56f. rice was in deep metal conta |
| 2014-12-31 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility could not provide thin probe thermometer. verification required on 1/9/14. |
| 2014-12-31 |
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 on site during inspection. cdi emailed operator employee health policy. |
| 2014-12-31 |
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 drinks boxes stored on floor. cdi items moved. |
| 2014-12-31 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed homemade milk based drinks store in cooler labeled for packaged or bottled products only. observed domestic ice machine. |
| 2014-12-31 |
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 in bottom of reach-in freezer. observed shelves in walk-in cooler collecting food residue. |
| 2014-12-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on prep table behind grill. observed wet wiping cloth used under cutting board. cdi wet wiping cloths removed. |
| 2014-12-31 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified manager on site during inspection. facility has until 6/2/15 to obtain certified manager. |