| Violation Date |
Code |
Description |
| 2018-08-09 |
45 |
4-501.11 maintain equipment in good repair.observed prep cooler operating at 61f ambient air temperature.pic has called for repair service and will not use cooler until it is able to maintain foods < 45f. |
| 2018-08-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans stacked wet on the drying rack. |
| 2018-08-09 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved small buffet turned around backward were sneeze shield was on back of the unit. sneeze shield was not protecting food items. cdi by turning small buffet unit a |
| 2018-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved diced tomato, shredded lettuce, hummus, baba ghanoush, and yogurt stored in prep cooler > 45f.cdi- food items moved to walk-in cooler and cooled to 45f within 30 minutes. (pic 1 |
| 2018-08-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked mixed vegetables stored on buffet and on steam on cook line < 135.observed grilled chicken on buffet < 135f.cdi by implementing tphc for grilled chicken (procedure sheet |
| 2018-08-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved 2 handsinks without hand towels.cdi- added hand towels.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved utensi |
| 2018-08-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2018-06-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2018-06-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf6-301.11 provide soap for handwashing at each handsink. -pfobserved handsinks without hand towels and hand soap.cdi added hand soap and towels. |
| 2018-06-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw meats stored over rte foods and vegetables in walk-in cooler.cdi rearranged storage order.verification required within 10 days. |
| 2018-06-12 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pfobserved dish machine operating below 180f final rinse for hot water sanitizing. thermolabel failed 2x. verification required within 10 days.4-601.11(a) equipment food con |
| 2018-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods stored in flip-top prep cooler on cook line > 45f.cdi by moving food items to walk-in (< 2 hrs) and voluntary discard by pic.verification required within 10 days. |
| 2018-06-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple tcs ready-to-eat foods stored in walk-in cooler without date mark.cdi by date mark.verification requied within 10 days. |
| 2018-06-12 |
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 of walk-in cooler.observed food without cover in walk-in cooler.observed dry food without cover. |
| 2018-06-12 |
45 |
4-501.11 maintain equipment in good repair.observed prep cooler with ambient air temperature of 60f.observed dish machine with final rinse < 160f.observed standing water in buffet. |
| 2018-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.equipment non-food contact surfaces need cleaning. |
| 2018-06-12 |
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.floors, walls, and ceilings need cleaning.hood system filt |
| 2018-06-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed multiple house flies in kitchenobserved fruit flies around buffet in dining room. |
| 2018-03-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed beef and chicken shawarma below 135f in the steam table. cdi - items were reheated to at least 165f; see temperature chart.observed chicken and cooked vegetables on the count |
| 2018-03-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw lamb stored above cooked shrimp and vegetables in the 3 door prep unit.3-302.11(a) separate the different types of raw animal foods. -pf - observed raw chicken stored above r |
| 2018-03-26 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on both prep units on the cook line. replace gaskets. |
| 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 cleaning needed on the walk in cooler shelves, dry storage shelves, in the prep units on the cook line and on the outside of equipment on the cook |
| 2018-03-26 |
53 |
general comment 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 the wall by |
| 2017-12-29 |
33 |
general comment 3-501.13 use approved thawing methods. - observed shrimp thawing at room temperature. cdi - shrimp was placed under cold running water. |
| 2017-12-29 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a bottle of sanitizer too strong and bleaching out the test strip. cdi - bottle was remade at 50 ppm.7-201.11 store toxic materials to avoid contamination. -p - obser |
| 2017-12-29 |
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 cooked chicken and cut lettuce in the walk in cooler without dates. cdi - chef stated the chicken was cooked and lettuce was cut |
| 2017-12-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - the dish machine was not working. cdi - the electrician and plumber arrived during the inspection to repair it. verification required 1/8/2018 |
| 2017-12-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a container of shrimp stored in the hand sink on the cook line. cdi - container was removed. observed a skewer stored in the hand sink by the 3 compartment si |
| 2017-09-27 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed the hand sink on the cook line only reaching 80f. repair to maintain at least 100f; verification required 10/7/2017 |
| 2017-09-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - the chef stated the chicken kebab was ready to be served, but the internal temperature of the chicken was only 156f. cdi - chi |
| 2017-09-27 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken hot holding in the hot box at 123f. cdi - chicken was reheated on the grill to 167f. |
| 2017-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 2 containers of lettuce, kofka, lamb, hummus, grape leaves and rice and raw beef above 45f. cdi - lettuce and beef were cooled down (see temp chart); the other items were volu |
| 2017-09-27 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-09-27 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on all 3 doors of the prep unit across from the stove. replace gaskets.observed a prep unit with an ambient air temperature of 55f. maintenance has been contacted. all t |
| 2017-09-27 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2017-09-27 |
41 |
repeat violation 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 2 utensil handles down in the bowl of falafel. cdi - |
| 2017-05-08 |
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 the handle of the rice scoop down in the rice. cdi - scoop was removed |
| 2017-05-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up on the shield in the ice machine. clean shield. |
| 2017-05-08 |
45 |
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, durable and nonabsorbent. - observed 2 lowes buckets in use in the walk in cooler. pic stated he w |
| 2017-05-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed several tcs items throughout the facility without dates. pic stated the items were opened/prepped on saturday. cdi - pic voluntar |
| 2017-05-08 |
52 |
general comment 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - observed clutter at the back door and by the dumpster. remove and unused eqipment outside and in the faci |
| 2017-05-08 |
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 on the walk in cooler shelves. |
| 2017-05-08 |
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 2 missing floor tiles in front of the 3 door prep unit. repl |
| 2016-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed several pans stored as clean with sticker residue. make sure to completely remove stickers when washing. |
| 2016-09-29 |
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 kofta, chicken and cooked cauliflower above 45f in the prep unit. pic stated they were cooked last night and placed in th |
| 2016-09-29 |
22 |
repeat violation 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - facility is holdi |
| 2016-09-29 |
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 items cooling while covered in saran wrap. observed items cooked from t |
| 2016-09-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed degreaser in a bottle labeled sanitizer. observed a bottle of sanitizer not labeled. |
| 2016-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on prep unit gaskets and the hood. |
| 2016-09-29 |
53 |
repeat violation 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. - observed general cleaning needed on fl |
| 2016-09-29 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's food stored with facility food in the walk in cooler. observed an employee drink in the freezer. cdi - it |
| 2016-09-29 |
45 |
4-501.11 maintain equipment in good repair. - observed a prep unit with an ambient air temp of 53f. cdi - cooler was adjusted to hold at 40f. |
| 2016-01-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a spray bottle with degreaser not labeled. cdi- labeled during inspection. |
| 2016-01-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf- observed back hand sink with no paper towels. cdi- sink properly stocked during inspection. |
| 2016-01-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer at the three-compartment sink measured 0 ppm of quat due to the container being empty. cdi- facility doesn't have a replacement for quat sanitizer, bleach was used until supply from sam |
| 2016-01-06 |
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- observed cook handling naan bread with bare hands. cdi- bread was voluntarily discarded and re-made. pic- educat |
| 2016-01-06 |
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 labels on the rice,opened package of paneer,curry sauces, and various other foods throughout the walk-in cooler/prep coole |
| 2016-01-06 |
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. facility only has two bi-metal stem thermometers with the readings from the indentation on t |
| 2016-01-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- fried onions observed in dry storage area and on the cook line at 57 f. onions were from the previous night. cdi- onions voluntarily discrded due to the time held in the temperature d |
| 2016-01-06 |
36 |
6-202.13 insect control devices shall be installed to prevent contamination in food prep areas. observed a ilt fly light handing on the shelving with clean dishes. cdi- removed during inspection. store away from food and food contact surfaces to preven |
| 2016-01-06 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed buckets from yogurt being re-used. |
| 2016-01-06 |
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 the walls at the dish area.-observed build-up on the shelving in the walk-in cooler.-observed build-up on the hood vents.-observed buil |
| 2016-01-06 |
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 litter on the ground around the dumpster and outside in the parking lot near the rear door. clean premises.5-501. |
| 2016-01-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. the frp under the dish machine observed detaching from the wall. repairs are required. |
| 2016-01-06 |
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 bulk container of flour and other containers of oils at the cook line. |
| 2015-09-17 |
8 |
5-204.11 a handwashing sink shall be located to allow convenient use by employees in food preparation areas, food dispensing, and ware washing areas. observed an area behind a curtain used to store table top food warmers for employees to dish out on plate |
| 2015-09-17 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed raw chicken in the deep freezer left uncovered. cdi by covering. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrim |
| 2015-09-17 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed cooked cauliflower at 43f date labeled from saturday. cdi by voluntary disposal. |
| 2015-09-17 |
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 while covered in plastic wrap and a metal pan of rice cooking |
| 2015-09-17 |
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 a large container for dry product stored without a label, observed spices and sauces in metal pans and squeeze bottles un |
| 2015-09-17 |
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 bowls stored in dry products and sauces, observed a knife stored in bet |
| 2015-09-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a single in use wiping cloth stored on the prep table. |
| 2015-09-17 |
45 |
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, durable and nonabsorbent. observed a thank you to go bag used to store bread filling. 4-501.12 res |
| 2015-09-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris left on metal pans. |
| 2015-09-17 |
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 debris around the dumpster. repeat |
| 2015-09-17 |
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 other build up under/behind the equip |
| 2015-09-17 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed bulk yogurt containers being re-used. |
| 2015-03-26 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed build up and staining on both sides of the cutting board on the prep cooler. build up on the can opener blade and prep sink improperly cleaned after raw chicken wa |
| 2015-03-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open door on dumpster and some debris on the ground around the dumpster. |
| 2015-03-26 |
45 |
4-501.11 maintain equipment in good repair. observed rear kitchen handsink next to prep sink in loose. tighten sink to the wall and ensure faucet handles are clean. |
| 2015-03-26 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed small plastic single service bowls used in several dry foods listed above. use handled scoops or utensils. |
| 2015-03-26 |
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 handles of scoops touching food in several containers of dry foods su |
| 2015-03-26 |
36 |
protect outer openings of establishment from insect or rodent entry. observed two flies enter the propped open rear kitchen door. keep door closed or provide a screen door or fly fan. |
| 2015-03-26 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. provide orignal certificate, observed a photo copy of certificate. |