| Violation Date |
Code |
Description |
| 2018-12-11 |
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 floor near walk in cooler damaged and in need of repair. |
| 2018-12-11 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler not functional. repeat.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed refrigerator used for cooling is dome |
| 2018-12-11 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed facility cooling beef , cabbage and chicken when previous inspector was told that items were cooked and discarded. cooling oc |
| 2018-12-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on staff. repeat |
| 2018-08-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. a food protection manager shall be onsite during all hours of operation. repeat. |
| 2018-08-20 |
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 cooling in a large bowl that is not conducive to proper cooling met |
| 2018-08-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed facility reusing single service aluminum pans. cdi-explained that these pans are only meant to be used once and then di |
| 2018-08-20 |
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 that did not fully cool to 41f within 6 hours. cdi-the rice was discarded. |
| 2018-08-20 |
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 damaged flooring in the front of the walk in cooler and the walls underneath |
| 2018-08-20 |
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 along the sides of the stove and on the shelf above the stove. have cleaned. |
| 2018-06-18 |
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 flooring at the front of the walk in cooler. have repaired. repeat. |
| 2018-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed curry chicken, brown stew chicken, and yellow rice cold holding above 45f in the reach in fridge. cdi-the product was from the night before and has been discarded.*the walk in |
| 2018-06-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed employee combining the soap and sanitizer into the sink compartment. cdi-explained that the washing with the soap should be done first, then rinsing the soap |
| 2018-06-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. the owner is working on receiving his certification for a food protection manager. repeat. |
| 2018-03-20 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p spray bottle labeled kitchen sanitizer testing above 200ppm chlorine; bleaching out test strip. cdi - diluted to 100ppm chlorine. |
| 2018-03-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2018-03-20 |
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 large deep pan of rice cooling on stove top at 124f. cdi - rice split into smaller |
| 2018-03-20 |
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. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2018-03-20 |
45 |
4-501.11 maintain equipment in good repair. shelf in walk in cooler has some rust and shelf used for dry storage is badly rusted. replace as needed. |
| 2017-12-11 |
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. repair floors near walk in cooler. ac return vents have been cleaned. improvement from |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves. improvement noted from last inspection. |
| 2017-12-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on clean drainboard of three comp sink. cdi - separated to allow air drying. |
| 2017-12-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p meat pies holding below 135f in the glass display warmer. cdi - pies reheated to 165f+ as they were cooked and placed in the warmer less than 3 hours prior; warmer adjusted to hold prod |
| 2017-12-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. pic is scheduled to attend class in the near furture. |
| 2017-09-25 |
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 dust from ac return vent above steam line and dust |
| 2017-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from wire shelving in dry goods area of kitchen. |
| 2017-09-25 |
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 mark on cabbage from 2 days prior, and chicken and beef from yesterday. cdi - all discarded; suggested using masking tape to write d |
| 2017-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some pans wet stacked on drainboard of three compartment sink. |
| 2017-06-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cabbage holding at 120f in front hot wells. cdi: cabbage reheated to over 165f and placed back in well. |
| 2017-06-21 |
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 peeling linoleum on floor in back area where walk in cooler is located. |
| 2017-06-21 |
43 |
5 Ą d4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service to-go boxes stored on shelf with food contact surface facing up. |
| 2017-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up on shelves in dry goods areas. |
| 2017-03-22 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. back door held open; visible gap under door when closed. cdi - door closed during inspection. install weather stripping at bottom of door; recommended installing a fly fan or s |
| 2017-03-22 |
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 cooked cabbge cooling in container with lid on tight. cdi - discarded due to cooli |
| 2017-03-22 |
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 cooked cabbage cooling in walk in cooler more than 12 hours and still above 45f. cdi - discarded. |
| 2016-11-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer available. vr - will return within 10 days to verify. |
| 2016-11-07 |
33 |
3-501.13 use approved thawing methods. whole frozen chickens thawing in standing water at prep sink. cdi - placed under running water. |
| 2016-11-07 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p sanitizer in spray bottle bleached out test strip. cdi - diluted to 200ppm. |
| 2016-11-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p cooked cabbage holding at 126f in steam well. cdi - removed to reheat to 165f+. |
| 2016-04-26 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a sanitizerr bottle bleaching out the test strip. cdi - bottle was dumped out. |
| 2016-04-26 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified yet. the class was reschedulded to may 11th. |
| 2016-04-26 |
33 |
3-501.13 use approved thawing methods. - observed pic thawing chicken in standing water. cdi - explained proper thawing methods. chicken was placed unde cold running water. |
| 2016-04-26 |
53 |
general comment 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 the lenolium floor peeling up in front of the walk in cooler |
| 2016-02-11 |
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. - observe the lenolium floor by the walk in cooler peeling up and taped. remove tape an |
| 2016-02-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed bowls, pans and cutting boards stacked wet. |
| 2016-02-11 |
39 |
-3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed a sanitizer bucket on the floor with cloths in it. cdi - pic elevated the bucket. |
| 2016-02-11 |
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 curry chicken, curry goat, cheese and milk not dated in the walk in cooler. cdi - pic dated items. |
| 2016-02-11 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - observed the hand sink in the bathroom reach 97f then drop down and stay at 84f. adjust to maintain at least 100f. verification required 2/20/2016 |
| 2016-02-11 |
1 |
general comment 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic has signed up for the course in the end of this month. |
| 2015-11-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed 2 types of chicken holding below 135f on the steam table. cdi - items were reheated above 165f.observed meat puffs holding below 135f cdi - items reheated above 165f and unit |
| 2015-11-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic did not have serv safe. transitional permit has expired and serv safe is needed by next inspection. make sure the test is given by a proctor and the certificate is for |
| 2015-06-30 |
46 |
4-302.14 sanitizing solutions, testing devices - provided test strips for sanitizer; observed no test strips available; cdi strips given to staff. |
| 2015-06-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p; provide sanitizer during operation hours; observed no sanitizer available during inspection; cdi chlorine sanitizer made / provid |
| 2015-06-30 |
53 |
(general comment)6-201.11 floors, walls and ceilings-cleanability - c; seal all raw wood; observed raw wooden base boards in need of sealing. |
| 2015-06-30 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf; ensure that all food is safe; observed outdoor cooking of chicken with gas grill exposed to number of potential sources of contamination; cdi chicken discarded. |