| Violation Date |
Code |
Description |
| 2019-01-04 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed the handsink by the hot box plumbing in disrepair (the sink basin to p-trap joint). |
| 2019-01-04 |
45 |
4-501.11 maintain equipment in good repair. observed pepsi refrigerator not operating properly. the equipment is not holding food at proper temperature; refer to violation 20 for cold holding. |
| 2019-01-04 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single use plates food contact surfaces stored where th |
| 2019-01-04 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed detergent |
| 2019-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed sauces out of temperature in the pepsi refrigerator. refer to temperature chart. cdi - discarded the items that has been held in there for over 4 hrs. brought the other items t |
| 2019-01-04 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed blocked handsink at the front of the prep line. employee moved cart in front of handsink to clean fryers. cdi - educated to relocate the c |
| 2019-01-04 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-p observed food employee (with gloves on) handling cell phone. employee moved to switch gloves without washing hands. cdi - educated to wash hands after contaminating |
| 2018-07-30 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees turning o |
| 2018-07-30 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed chicken prepared on 7.29.18, with a preparation date of 7.30.18. cdi - corrected labels. educ |
| 2018-07-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed quat sanitizer stored on prep table. cdi - relocated to better area to prevent contamination. the sanitizer did not contaminate anything; sanitizer at proper concentration of 200 ppm. |
| 2018-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature in the prep top. refer to temperature chart. cdi - educated to prepare food, cool down using proper cooling methods, then store in cold holding units |
| 2018-07-30 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed small leak from p-trap at the back handsink by the ovens. |
| 2018-07-30 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at the back handsink by ovens. cdi - provided trash can for handsink. |
| 2018-07-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed food employees cooling food in prep unit. refer to violation 20. cdi - ehs edu |
| 2018-04-17 |
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 grout peeling away from the tile - stainless steel wall contact in the kitchen |
| 2018-04-17 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed cleaned an |
| 2018-04-17 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer bucket below 100 ppm. cdi - brought to the back to refill. advised to change sol |
| 2018-04-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed rust on wok; wok was stored on stove top for food preparation. cdi - educated that after washing rinsing and sanitizing, the wok must be treated in o |
| 2017-12-08 |
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 one tile not fully attached to the corner at the smoker. advised to repair. |
| 2017-12-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies underneath prep station by the food contact surfaces. |
| 2017-12-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed quinoa, quinoa with avacado, tomato in reach in, and sauces with egg not coole |
| 2017-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato and sauces that contain egg in cold holding and in the temperature danger zone. refer to temperature chart. cdi - brought items to freezer to rapidly cool. product at pr |
| 2017-12-08 |
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 items not meeting time/temperature cooling criteria: quinoa in bulk container and quinoa in avacado. quinoa in bulk containe |
| 2017-12-08 |
14 |
4-701.10 equipment food-contact surfaces and utensils shall be sanitized. observed ice paddle in freezer not wrapped in platic wrap. cdi - sanitized item and wrapped in plastic wrap before storing in freezer. |
| 2017-09-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed quinoa in the cooling phase tightly wrapped with plastic wrap stored in the wa |
| 2017-09-12 |
35 |
3-602.11c food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. observed product in the cold holding display unit for customer |
| 2017-09-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket with no label on it. facility uses red buckets for sanitizer and green buckets for soapy solution. viva chicken sop is to have yellow stick |
| 2017-09-12 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single service to go items stored where they are expos |
| 2017-09-12 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraint. cdi - food employee put on hair net. |
| 2017-05-30 |
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 broken tile by the rotisserie oven. advised to repair. |
| 2017-05-30 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer buckets without sanitizer rags in them. observed sanitzer buckets at 100 ppm; qu |
| 2017-05-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout the kitchen. advised to prevent pests from entering the kitchen. |
| 2017-05-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one scooper stored as clean on the storage rack. cdi - pulled item and brought to the dishpit. advised to spend more time during the wash/rinse proc |
| 2017-05-30 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observed food employee recontaminate hands by bare hand contacting the sink faucet |
| 2017-02-21 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash bin at the front handsink. cdi - provided handsink with trash bin. |
| 2017-02-21 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer bucket below 100 ppm. cdi- refilled buckets to proper concentration. |
| 2017-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed products in the flip top units and the reach in units out of temperature. refer to temperature chart. cdi - discarded prodcucts; advised to have maintenance check up on equipme |
| 2017-02-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer compartment at 3 compartment sink at 100 ppm. facilities quat chemical label states that food contact surfaces active quat starts at 150 ppm. cdi - advised employees to switch |
| 2017-02-21 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontamin |
| 2016-11-09 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed rice reheating in hot holding box and did not meet time/temp criteria for reheating. refer to temp chart. cdi - went over reheating methods/options w |
| 2016-08-15 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontam |
| 2016-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed that product is out of temperature. refer to temperature chart. cdi - advised to cool product into walkin cooler before storing in cold holding units. flip top/reach in units a |
| 2016-08-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed multiple products out of temperature. refer to temperature chart. cdi - educat |
| 2016-08-15 |
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. by the can wash in the back, observed the wall frp coming apart. advised to put the wa |
| 2016-08-15 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer buckets with a low concentration. cdi - educated to fill bucket with sanitizer a |
| 2016-05-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans and utensils wet stacked on drying rack. repeat |
| 2016-05-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer buckets with less than 200 ppm quat sanitizer. cdi-sanitizer concentration corrected. |
| 2016-05-16 |
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 several sauces prepared on 5/12 at 43f held beyond discard date. cdi-product voluntarily d |
| 2016-01-26 |
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. observed cracked tiles in the kitchen by the 3 comp sink. pic states that there has bee |
| 2016-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed gasket torn in a reach in cooler on the prep line. cooler maintains product in the proper temperature. |
| 2016-01-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking above the 3 comp sink and air drying rack. repeat violation. |
| 2016-01-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed 2 sauces that contain raw eggs in walkin cooler. pic states that raw eggs are pasteurized, but there is |
| 2016-01-26 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed one container of corn edememe salad in reach in cooler without a date on the product and the product was cooked yest |
| 2015-08-20 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash signs in restrooms. cdi signs provide for each |
| 2015-08-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers above 3 comp sink and on drying rack. |
| 2015-08-20 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed grab and go cont |
| 2015-08-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a sheet pan and half of chickens 125f in the glass door hot box. cdi chickens were cooked today and were moved to the walk-in to cool. |
| 2015-08-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee enter rear door after a break and start to don gloves without washing his hands. cdi (corrected during inspection) employee stopped and washed his hands before donni |