| Violation Date |
Code |
Description |
| 2018-12-27 |
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. walls on cook line are dirty with food stains, need cleaning. |
| 2018-12-27 |
45 |
4-502.11(a) maintain utensils in good repair. observed a food containers with heat damage. cdi- pic disposed of damaged containers. |
| 2018-12-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 3 pans of various cooked and raw food stored on floor in walk in cooler. cdi- pic stored the food off the floor. |
| 2018-12-27 |
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 white rice that had been cooled overnight in a deep tub with plastic wrap |
| 2018-12-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a few pans of foods being stored un-covered in walk in cooler. cdi- foods covered. |
| 2018-12-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee washing rice off a colllander in the handsink. cdi- pic corrected employee, employee took collander to dish area. |
| 2018-09-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels observed at dish area hand sink. cdi- towels provided. |
| 2018-09-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw lamb stored above bags of carrots and raw chicken stored above raw lamb in walk in cooler. cdi- foods arranged by final cook temperature.3-302.11(a) separate unwashed produce f |
| 2018-09-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris left on a number of dishes stored as clean. cdi- dishes re-washed. |
| 2018-09-26 |
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 a deep tub of cooked onion sauce cooked and cooling overnight (over 6 hrs) at 50 degrees and a deep tub of cooked onion mars |
| 2018-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flat pan of tcs fried onions that is stored at room temp (over 6 hrs). pic thought the fried onions were non tcs. all heat treated plant food are treated as tcs foods unless the |
| 2018-09-26 |
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 deep tubs in use to cool foods that had improperly cooled over 6 hrs. cdi- |
| 2018-09-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed cook on cook line not wearing hat or hair restraint. worker put on a hair net. |
| 2018-09-26 |
45 |
4-501.11 maintain equipment in good repair. chest freezer has damage on door, needs repair or replacing. |
| 2018-06-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed towel dispenser out of towels at start of inspection. cdi- pic placed towels at handsink. |
| 2018-06-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored above various sauces in prep cooler. cdi- eggs moved below sauces. |
| 2018-06-13 |
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 two deep and covered tubs of foods: cooked tomato sauce and cooked tomato and onion sauce at 53 and 65 degrees that had been |
| 2018-06-13 |
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 system in use, no date mark required foods being date marked in walk in nor in prep cooler ranging from 1-3 days ag |
| 2018-06-13 |
22 |
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 observed facility following proper t |
| 2018-06-13 |
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 deep and tightly covered tubs in use to cool tcs tomato sauce and tcs onio |
| 2018-06-13 |
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 working pans of various dry goods above cook line not labeled. |
| 2018-06-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one kitchen worker not wearing a hair restraint. worker put on a hair net. |
| 2018-06-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of pans and containers being tight stacked while wet and large pots stored upright with water collecting inside, pots stored face down to air dry. (repeat)4-903.11 |
| 2018-06-13 |
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. walls in walk in cooler need cleaning of dust build up, h |
| 2018-03-29 |
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 prep unit gaskets. |
| 2018-03-29 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-03-29 |
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 tomatoes cooling while covered with saran wrap in the walk in cooler. cd |
| 2018-03-29 |
13 |
repeat violation 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed 2 containers of unwashed peppers stored above ready to eat items in the walk in cooler. cdi - items were rearranged correctly. |
| 2017-12-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs stored above cooked lentils. cdi - eggs were moved to the bottom shelf.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produc |
| 2017-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed chicken biryani out on the counter at 65f, and 2 containers of rice out at 63f and 64f. cdi - items were voluntarily discarded. |
| 2017-12-14 |
26 |
repeat violation 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed sanitizer in a bucket that was labeled detergent; cdi - bucket was labeled sanitizer.observed water in a spray bottle labeled simply green |
| 2017-12-14 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-12-14 |
33 |
general comment 3-501.13 use approved thawing methods. - observed frozen spinach thawing out on the counter. cdi - explained proper methods; spinach was placed under cold running water. |
| 2017-08-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed simply green in a bottle that was labeled glass cleaner. observed a sanitizer bucket labeled detergent. cdi - bucket was labeled sanitizer. observed a spra |
| 2017-08-01 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - pic with certification was not present during the inspection. |
| 2017-08-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed pans and gloves stored in the hand sink in the back hallway. observed the same hand sink blocked by a stack buckets. observed the font hand sink block by a li |
| 2017-08-01 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed rice holding at 121f. cdi - rice was reheated to 192f. |
| 2017-08-01 |
39 |
general comment 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed a sanitizer bucket stored on the floor. cdi - bucket was moved to a bottom shelf. |
| 2017-08-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed 2 sanitizer buckets at 50 ppm quat. cdi - sanitizer was remade at the proper concentration.4-601.11(a) equipment food contact surfaces and utensils shall be |
| 2017-08-01 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - pic has replaced the gasket 3 times on prep unit across from the stove since the last inspection; the gasket is in good repair but will not stay in the groove in the door. pic is ordering an e |
| 2017-08-01 |
47 |
repeat violation 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, drying racks and prep unit gaskets. |
| 2017-08-01 |
54 |
general comment 6-303.11 intensity-lighting - c - light in the walk in cooler is very dim it is hard to see in there. replace light with brighter bulb. make sure the bulb is shatterproof or shielded. |
| 2017-08-01 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plates, containers, bowls and tubs stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 in |
| 2017-03-13 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed keys and a phone stored on the spice shelf. |
| 2017-03-13 |
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 and gaskets of the prep unit by the fire oven. |
| 2017-03-13 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the flip top prep unit and the prep unit to left of it. replace gaskets. |
| 2017-03-13 |
42 |
repeat violation-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-03-13 |
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 a container of curry chicken at 52f and a container of goat at 48f in the walk in cooler. pic stated they were cooked yest |
| 2017-03-13 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed a bowl of raw chicken on top of a container of sauce in the walk in cooler. cdi - chicken was moved to a correct location.3-302.11(a) separate unwashed produce f |
| 2016-11-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw eggs stored above sauces in the prep unit. observed raw meat stored above dough in the prep unit. cdi - raw meats were moved to a correct location.3-304.11 food shall only co |
| 2016-11-08 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed butter on the counter at 74f. observed rice on a chef cart waiting to go on the buffet at 94f. cdi - both items were reheated to at least 165f. explained tha |
| 2016-11-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of simple green not labeled. observed a spray bottle of water not labeled. |
| 2016-11-08 |
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 spices above the grill not labeled. |
| 2016-11-08 |
39 |
general comment 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed a sanitizer bucket on the floor. cdi - bucket was moved to the shelf under the prep table. |
| 2016-11-08 |
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 in/on equipment and prep unit gaskets. |
| 2016-11-08 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units. replace gaskets.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to |
| 2016-11-08 |
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 walls i |
| 2016-11-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several containers and plates stacked wet. |
| 2016-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed in use soup ladle being stored in handsink. cdi- utensil removed and sent to be re-washed. |
| 2016-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple plastic and metal dishes stored as clean with heavy food and sticky residue. cdi- items were sent to be re-washed. |
| 2016-06-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried onions out of temperature control below 135 f (see temp chart). cdi- item was put into walk in cooler and instruction provided on potentially hazardous foods. |
| 2016-06-29 |
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 items including but not limited to cooked chicken, goat, and gobi without datemark in 1 dr reach in and walk in. cdi- datemarks pro |
| 2016-06-29 |
33 |
3-501.13 use approved thawing methods. observed raw goat and raw chicken thawing at room temperature. chef stated he was in the middle of preparing these items. cdi- instruction provided on proper thawing methods. |
| 2016-06-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of food stored on floor of walk in cooler. cdi- items were removed from floor. |
| 2016-06-29 |
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 clean dish storage rack. clean. |
| 2016-06-29 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer too strong for food contact surfaces. cdi- sanitizer was diluted. |
| 2016-03-24 |
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. observed heavy build up on walls and dust build up on cei |
| 2016-03-24 |
45 |
4-501.11 maintain equipment in good repair. observed gasket to be split in large prep unit near grill. repeat. also observed lid of commercial freezer to be in heavy disrepair. repair. |
| 2016-03-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans and buckets stacked together wet. allow to air dry before stacking. |
| 2016-03-24 |
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 many spices near large prep unit unlabeled. cdi- labels provided. |
| 2016-03-24 |
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 2 pans of rice cooling tightly covered in walk in cooler, 1 of which was |
| 2015-11-24 |
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 employee cutting lettuce without glove on hand contacting food. cdi- instruction provided. pic stopped empl |
| 2015-11-24 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no handsoap present at front handsink (near spice storage). cdi- handsoap provided.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cook rin |
| 2015-11-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dishmachine not sanitizing (0 ppm). cdi- dishmachine was primed, creating proper chlorine concentration. repeat violation.4-602.11 clean the equipment and utensils used with nontcs foods |
| 2015-11-24 |
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 scoops stored in bins directly in contact with food including flour, r |
| 2015-11-24 |
45 |
4-501.11 maintain equipment in good repair. observed both gaskets to be split in larger prep unit near grill. repair. |
| 2015-11-24 |
22 |
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 observed facility is not maintaining |
| 2015-09-10 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed facility switching between quat and chlorine use for sanitizer. today chlorine sanitizer was above 200 ppm. advised facility to pick one sanitizer and use it, as mixing |
| 2015-09-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple metal pans stacked together wet. also observed, ninja food processor to be stored with water pooled inside. cdi- items were moved to allow for air drying. |
| 2015-09-10 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed faciity to be sprouting seed sprouts. pic stated they will be discountinuing process. |
| 2015-09-10 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed facility to be sprouting their own seed sprouts. a variance is required for this process. cdi- items were voluntarily discarded. |
| 2015-09-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dishmachine sanitizer to be at 0 ppm, for the first 3 test runs. cdi- dishmachine was primed and sanitizer was observed to be within the correct concentration. |