| Violation Date |
Code |
Description |
| 2018-11-07 |
54 |
6-303.11 intensity-lighting - c - observed low lighting in back of kitchen. |
| 2018-11-07 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p - persons unnecessary to the food establishment operation are not allowed in the food preparation areas. observed non-employee, and according to |
| 2018-11-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no disposable towels available in women's restroom hand washing sink or hand washing sink at back of kitchen. |
| 2018-11-07 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed tamarind, and container of cooked vegetable with date of preparation of 10/27 with mold. cdi, foods voluntarily discarded by pic. |
| 2018-11-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw shrimp stored over cooked peppers and raw chicken removed from commercial packaging and stored over ice and box of fish in reach in freezer. cdi, foods relocat |
| 2018-11-07 |
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 vegetable with date of preparation of 10/27 and with date of preparation of 10/31. obse |
| 2018-11-07 |
6 |
2-301.14 when to wash - p - observed dishwasher handle soiled equipment and soiled towel then proceed to handle clean equipment without washing their hands in between. repeat. cdi by instruction. some improvement made since previous inspection. |
| 2018-11-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment being wet stacked above clean drain board near dish machine.4-803.11 storage of soiled linens - c - observed soiled towels left on prep surfaces and wet cloth use |
| 2018-11-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed light out in back of kitchen. observed temperature gauge not working at dish machine. observed standup tall saturn refrigerator not holding required temperature that is storing unwashed p |
| 2018-11-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed tables and shelving in need of cleaning throughout. observed some residues accumulating on dish machine. |
| 2018-11-07 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed grease and soil residues accumulating on walls near dish area and cooking areas. repeat. |
| 2018-11-07 |
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 some small containers used as scoops without handle. repeat. |
| 2018-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut cabbage and egg held in flip top prep unit at 51 and 53 degrees f in unit that was not functioning. cdi, cabbage voluntarily discarded and egg was recently placed from mor |
| 2018-08-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed certified pic, sudip, have to leave during inspection due to appointment and facility did not have certified pic at all times during inspection. |
| 2018-08-08 |
6 |
2-301.14 when to wash - p - observed dishwashers handle soiled equipment and soiled towel then proceed to handle clean equipment without washing their hands in between. repeat. cdi by instruction.2-301.12. follow the cleaning procedure to adequately wash |
| 2018-08-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed soiled equipment stored on handwashing sink at dishwashing area. repeat. cdi, equipment removed from handwashing sink. |
| 2018-08-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken removed from commercial packaging stored over fish and cooked lentil in tall reach in freezer. observed unwashed peppers and raw shell eggs stored over |
| 2018-08-08 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed detergent vat at 3 compartment sink at 103 degrees f while staff washing equipment. cdi, staff refilled detergent vat |
| 2018-08-08 |
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 deep plastic container of cooked lentil cooling in tall reach in freezer from night before according to staff and at 51 de |
| 2018-08-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed rice left in warmer according to staff from night before at 50 degrees f. cdi, employee voluntarily discarded rice. |
| 2018-08-08 |
22 |
3-501.19 time as a public health control - p,pf - observed staff following tphc on buffet items but raita not identified on time chart. much improvement made since last inspection. |
| 2018-08-08 |
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 large plastic tub of cooked lentil cooling in freezer at 51 degrees f fr |
| 2018-08-08 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door left open upon arrival and screen not completely protecting kitchen from pest entry. |
| 2018-08-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed onions stored on ground in clean equipment storage room. improvement made since previous inspection. |
| 2018-08-08 |
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 some small containers used as scoops without handle. observed in-use ute |
| 2018-08-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed staff towel drying clean equipment.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed soiled knife stor |
| 2018-08-08 |
45 |
4-205.10 food equipment, certification and classification - c - observed tall grain grinder stored in back of kitchen with no nsf or equivelant stamp. ensure proper equipment used for commercial establishment to ensure safe, durable and easily cleanable e |
| 2018-08-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors left open and some trash accumulating around dumpster. |
| 2018-08-08 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed grease and soil residues accumulating on walls near dish area and cooking areas. |
| 2018-07-18 |
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 sauces made with cooked vegetable, container of potatoes and chicken prepared yesterday morning not date marked in walk in cooler |
| 2018-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed flip top prep unit at grill not working or holding temperature of tcs food near grill. observed cheese, chicken, sauce, tomatoes beans, noodles above 45 degrees f at flip top |
| 2018-07-18 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed foreign object in icecream located in reach in freezer. cdi, ice cream voluntarily discarded. |
| 2018-07-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for hand washing .-pf - observed equipment stored on handwashing sinks in kitchen and utensil stored on handwashing sink in back of kitchen. observed food employee filling container with wa |
| 2018-07-18 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees shall eat only in designated area where contamination of food and equipment is prevented. observed food employee eating on prep table in kitchen near prep line. |
| 2018-07-18 |
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 food employees turn faucet off with their bare hands after handwashing and an employee |
| 2018-07-18 |
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 staff not able to locate |
| 2018-07-18 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf |
| 2018-07-18 |
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 food employee touch cooked potatoes with their bare hands. cdi potatoes voluntarily discarded by pic. |
| 2018-07-18 |
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 bus tub of chicken cooling at ambient room temperature in kitchen. cdi, |
| 2018-07-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed mechanical dish machine not accurate when tested upon arrival. cdi, dish machine calibrated while on-site.4-501.114 man |
| 2018-07-18 |
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 of dry spices and ingredients not labeled as required throughout facility. |
| 2018-07-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open containers of sauces stored on ground in walk in cooler.3-306.11 food display-preventing contamination by consumers - p - fo |
| 2018-07-18 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf - observed digital thin probe thermometer not calibrated to be accurate within + or - 2 degrees f. vr required to ensure that facility has accurate small diameter probe thermom |
| 2018-07-18 |
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 handless scoops used as bowls in dry food storage containers. observed u |
| 2018-07-18 |
42 |
4-803.11 storage of soiled linens - c - observed several soiled linens stored on counter surfaces throughout kitchen. observed soiled cloth under cutting board. |
| 2018-07-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - operator stated mechanical sink stopper at sanitizer vat in poor repair. operator provided rubber sink stopper during inspection. maintain sink in good repair and calibration. |
| 2018-07-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy soil and debris inside refrigerators and grease residue in fryer unit doors and between cooking equipment. repeat. |
| 2018-07-18 |
49 |
5-205.15 (b) system maintained in good repair - c - observed 3 compartment sink vat and pipe below 3 compartment sink leaking. |
| 2018-07-18 |
54 |
observed low lighting in men's restroom. |
| 2018-05-30 |
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 1 food employee turn off faucet with their bare hands after handwashing. cdi by instruc |
| 2018-05-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed soiled pans and equipment stored on handwashing sink near warewashing area with mop in front of it. observed staff rinse utensil at handwashing sink near kitc |
| 2018-05-30 |
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 onion sauce and cooked carrot in walk in unit over 24 hours not date marked. cdi, operator voluntarily discarded food. |
| 2018-05-30 |
22 |
3-501.19 time as a public health control - p,pf - -pic stated that buffet items were held using tphc but written procedures were not followed. cdi by instrutcion, additional handout provided to operator and tphc requirements discussed with pic. |
| 2018-05-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed toxic agents stored with clean single-service articles. cdi, agents relocated for proper storage.7-203.11 poisonous or toxic material containers-container prohibitions - p - observed san |
| 2018-05-30 |
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 bus tub of chicken cooling on prep table. cdi, operator transferred |
| 2018-05-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some house flies in kitchen and droppings from mice behind booth in dining area. maintain clean to prevent pest harborage. |
| 2018-05-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some containers being wet stacked at warewashing area. |
| 2018-05-30 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed onions prepared without washing prior by employee. |
| 2018-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy soil in refrigerators and doors of fryer units. |
| 2018-05-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outside dumpster lids left open. |
| 2018-05-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some baseboard tile damage in kitchen and some wall damage.6-501.12 cleaning, frequency and restrictions - c - observed som |
| 2018-05-30 |
37 |
3-306.11 food display-preventing contamination by consumers - p - food on display shall be protected from contamination by the use of packaging, counter, service line, salad bar food guards, display cases or other effective means. observed yogurt not prot |
| 2018-03-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raws eggs stored over ready to eat foods in low boy. cdi reordered storage. |
| 2018-03-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed facility does not have certified food protection manager. |
| 2018-03-02 |
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 chicken biryani cooled from last night at 56 degrees . cdi discarded. |
| 2018-03-02 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed dosa steaming unit not nsf approved or equivalent. |
| 2018-03-02 |
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 chicken biryani stored in large bus tubs and tightly covered. cdi discar |
| 2018-02-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed container in handwash in front and liquids being poured in handwash in dishwashing area. |
| 2018-02-13 |
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. observed buildup of food debris on walls and wall mounte |
| 2018-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment throughout kitchen with buildup of food debris and shelving in walk in cooler in need of cleaning. |
| 2018-02-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit in need of resurfacing or replacement. |
| 2018-02-13 |
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 being stored in water measuring 96 degrees on stove. cdi empt |
| 2018-02-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed peanuts and blocks of sugar stored with no covering on top storage shelf in kitchen. |
| 2018-02-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous gnats in dishwashing area. |
| 2018-02-13 |
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 korma, tandori chicken, dosa batter, masala, rice , lentils with no date labels . cdi labels put on foods. |
| 2018-02-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knives stored as clean with visible food debris and dicer used for onions with visilble food debris. cdi took to rewash. |
| 2018-02-13 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee go between placing raw chicken on tandori skewer and working with ready to eat food without handwash between glove change. observed second employee wash gloved hands. cdi |
| 2018-02-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on duty. repeat |
| 2017-11-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed partially cooked chicken hanging from vent hood at 81f. pic stated that chicken is fully cooked when the supply on buffet runs out and is then used to replace buffet food. chic |
| 2017-11-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with dried debris on the blade and immerson mixer with oily substance in the blade cover area. observed a stack of metal pan lids wit |
| 2017-11-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food debris in the handsink adjacent to kitchen door at beginning of inspection. cdi: debris washed down drain and pic informed that handsinks should not be use |
| 2017-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed orange sauce in flip top unit holding at 56f due to overfilling of pan. observed milk at 50f sitting on counter top for tea. cdi: sauce poured into smaller portions with the col |
| 2017-11-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed that pic could not produce a certificate showing completion of a food protection manager course. repeat. |
| 2017-11-21 |
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 grab head of lettuce with bare hands. cdi: employee informed that bare hand contact with ready to |
| 2017-11-21 |
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 two cooked sauces cooling in tightly covered containers in reach in unit i |
| 2017-11-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed eggs stored over vegetables in reach in unit near back door and raw shrimp stored over sliced onion in flip top unit's lower portion. cdi: shrimp and eggs relocated to bottom shelv |
| 2017-11-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door to facility open during inspection with a screen covering that was not secured to the doorway, allowing insect entry into facility. cdi: door closed. |
| 2017-11-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bags of onions and boxes of ginger root stored directly on the floor. cdi: products elevated. |
| 2017-11-21 |
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 unlabelled spices and liquids throughout kitchen. ensure all spices and oils/sauces are labelled to eliminate ambi |
| 2017-11-21 |
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 by the oven stored in a pot of dirty water on oven top. |
| 2017-11-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed take out containers stored beneath a prep table stored with the food contact surfaces facing up, exposing them to potential contamination. |
| 2017-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general cleaning needed on cooking and prep equipment throughout facility (prep tables, holding units, ovens, shelving). repeat. |
| 2017-07-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - repeat - pic does not have cfpm certification. |
| 2017-07-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed employee close back door with gloves on and then proceed to work with clean equipment and food. cdi- addressed removed gloves and washed hands. |
| 2017-07-07 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - 0 pts - observed food reheating for hot bar reading 120-140f. cdi- reheated to read 202f. explained to pic the importance of reaching 165f or above. |
| 2017-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed heavy cream, dressings and cold sauces, corn, and vegetables reading 50f or higher. discontinue leaving foods out during preparation for an extended period of time. cdi- heavy |
| 2017-07-07 |
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 - repeat - observed all items in all areas labeled with the exception of the make top items and some items in the reach in. items are prepar |
| 2017-07-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0 pts - observed plates being cloth dried. |
| 2017-07-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat - observed general cleaning needed on faces of cooking equipment and other equipment throughout the facility (blenders, containers holding ingredients |
| 2017-06-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. / 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. - repeat - pic does not have cfpm certification. observed establishment with s |
| 2017-06-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p - observed employee donning gloves without washing hands after handling soiled areas and cell phone. cdi- corrected employee and rewashed hands. |
| 2017-06-23 |
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 0 pts - observed employee touching ready to eat food with bare hands. cdi - discarded. |
| 2017-06-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed mushrooms stored over exposed washed vegetables. 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. - repeat - observed all |
| 2017-06-23 |
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 large containers of onion sauce 54f and fried cheese 53f from preparation of 6/22. cdi- discarded. |
| 2017-06-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed all items on buffet (6 holder) reading 98-121f. items on buffet must remain on time or temperature. employee states that unit is turned off at 145 due to less customers. if |
| 2017-06-23 |
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 - repeat - although a vast improvement is noted from the last inspection areas such as reach ins and make tops are still missing some dates. |
| 2017-06-23 |
14 |
4 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - repeat - observed can opener and dicer with visible food build up. cdi - when sent to be rewashed items were still soiled. discussion with dish washer |
| 2017-06-23 |
33 |
3-501.13 use approved thawing methods. - repeat - observed tilapia thawing in standing water at room temperature. cdi- item was moved prior to ehs correcting. |
| 2017-06-23 |
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. - 0pts - observed several containers with no handles stored in ingredients and fo |
| 2017-06-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0 pts - observed gaskets split in walk in cooler door and reach in units. replace. |
| 2017-06-23 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - observed no chlorine test strips. verification required by 6/30 |
| 2017-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat - observed general cleaning needed on faces of cooking equipment and other equipment throughout the facility (blenders, containers holding ingredients |
| 2017-06-23 |
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.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2017-06-23 |
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 - 0pts - observed onion sauce and fried cheese in deep containers with lids. discon |
| 2017-03-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not ansi approved food protection manager. repeat |
| 2017-03-21 |
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 - 0pts - observed an employee wash hands for less than 5 seconds. cdi- corrected and rewashed. |
| 2017-03-21 |
10 |
3-202.11 temperature - p,pf - 0pts - observed deliveries being made in un-refrigerated truck. upon arrival product was left in truck and not being actively placed in cooler. all food read 44-45f. it is vital that food is placed under refrigeration when ne |
| 2017-03-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed cooked foods stored in freezer uncovered. observed several ingredients uncovered. cdi- covered.3-302.11 packaged and unpackaged food-separation, pac |
| 2017-03-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - observed can opener and dicer with visible build up. cdi - rewashed. |
| 2017-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - observed fried jalapeno reading 60f and cooked onions left out at room temperature. cdi -discarded. |
| 2017-03-21 |
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 - observed no datemarking throughout. some items were labeled but most were not. cdi- pic labeled product for sunday as that is when their p |
| 2017-03-21 |
33 |
3-501.13 use approved thawing methods. - 0pts - observed sauces thawing at room temperature. cdi- placed back in freezer. |
| 2017-03-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed only two dial thermometers in establishment. verification required for thermometers. |
| 2017-03-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - observed food stored on the floor in walk in cooler. cdi- moved. |
| 2017-03-21 |
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 non absorbent. repeat - observed unapproved rice patty steamer and biryani pot with vis |
| 2017-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat - observed general cleaning needed on faces of equipment throughout the facility, inside reach in units, shelving in walk in, floor in walk in cooler, |
| 2017-03-21 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0pts - observed prep sink faucets leaking. observed hand sink near dish machine slow to drain. repair. |
| 2017-03-21 |
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.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2017-03-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat - observed spices in dry storage and by stove not labeled |
| 2016-11-23 |
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 5 gal bucket of soup from tuesday of last week held greater than 7 days . cdi discarded produc |
| 2016-11-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on dishes stored as clean. cdi took to rewash |
| 2016-11-23 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chicken curry reheated placed on bar at 134 degreesl. cdi reheated see chart above. |
| 2016-11-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not ansi approved food protection manager. repeat |
| 2016-11-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label containers of spices at grill area. repeat |
| 2016-11-23 |
46 |
4-302.14 sanitizing solutions, testing devices - pf observed no test kit available of quaternary ammonia sanitizer verification required. |
| 2016-11-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general cleaning needed on faces of equipment throughout the facilty . |
| 2016-11-23 |
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 walls soiled with food debris and in need of |
| 2016-11-23 |
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 unapproved rice patty steamer and biryani pot with visible wel |
| 2016-08-09 |
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 utensil water that was stored on stove at 81f, handles stored in food, |
| 2016-08-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees in kitchen without a hair restraint while handling food and utensils. |
| 2016-08-09 |
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 in dry storage and by stove not labeled. |
| 2016-08-09 |
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 boneless chicken, fried chicken, fried cauliflower, mixed vegetables, diced tomatoes, spinach, |
| 2016-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed butter that was sitting on the counter at 86f. pic stated it is used for naan during lunch then placed in cooler and sat on counter again for dinner service. suggested pic can |
| 2016-08-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed fiji water that was opened and stored above prep surface and water bottle stored on rack with food for the facility. |
| 2016-08-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic on site without ansi accredited food certification. |
| 2016-04-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored throughout reach in units and employee speakers stored in measuring cup. |
| 2016-04-04 |
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. observed employee handle cell phone then continue handling dough withou |
| 2016-04-04 |
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 handle naan after it came out of oven with bare hands. cdi items discarded and gloves donned. |
| 2016-04-04 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed multiple food containers uncovered dry storage. cdi items covered. observed rte food on drainboard where raw chicken was thawing. repeat. 3-302.11(a) |
| 2016-04-04 |
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 carrot puree that was at 72f from overnight. cdi item discarded. |
| 2016-04-04 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in standing water in prep sink. |
| 2016-04-04 |
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 carrot puree in a deep covered plastic container overnight. |
| 2016-04-04 |
46 |
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 water that was at 102f. cdi water refilled. |
| 2016-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in walk in and reach in and interior of reach ins, walls, exteriors of food containers, and handsink. |
| 2016-04-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed spicy chicken, raw banana, lentil, egg curry, and soup that was below 135f. cdi items reheated on stove. outlet for hot units tripped and turned units off. |
| 2016-01-19 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed seasonings on cook line, cheese in prep unit, cabbage in reach in unit, and sauces in reach in that were not cooling and left uncovered over night. r |
| 2016-01-19 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed pic onsite with ansi accredited food certification. someone with ansi accredited food certification shall be present during all hours of food preparation. repeat. no points deducted |
| 2016-01-19 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed facility with signed copies for only two employees out of all employees that work in the kitchen. verification requir |
| 2016-01-19 |
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 who started work wash hands without soap. cdi hands washed with soap. |
| 2016-01-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed flour grinder, metal and plastic containers, mixing bowl and fryer baskets soiled with debris.4-501.114 maintain sanitizer at correct concentrations |
| 2016-01-19 |
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 walls throughout kitchen, drains, interioir and |
| 2016-01-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed containers of soap water and sanitizer that was unlabeled. cdi items labeled. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. |
| 2016-01-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed facility with no chlorines test strips to check mechanical dish madchine. |
| 2016-01-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inerior of rice cooker between cooker and rice holder soiled with debris, counter above stove, cloth used for naan, underiside of mixer, and metal c |
| 2016-01-19 |
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 lentil, samosas, butter,cabbage, canned corn, and lamb sauce not dated. cdi items dated. repeat. 3-501.18 discard the food requiri |
| 2015-10-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dirty dishes piled on handsink and in front of handsink from previous day. maintain access to handsinks at all times. cdi dishes relocated to provide access t |
| 2015-10-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee food stored above products for consumers in one door stand up cooler. cdi: pic rearranged. |
| 2015-10-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service items stored directly on floor in dry storage, and directly on floor adjacent to handwash sink. |
| 2015-10-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. white dishes wet nested. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. dishes stored on bottom shelf |
| 2015-10-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 2 wet wiping cloths on counter. cdi: pic moved to soiled laundry. |
| 2015-10-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. flour in front of cooler, rice and other dry goods in storage area, sauces in walk in cooler all stored on the floor. provide enough shel |
| 2015-10-02 |
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 all spices on prep line and sauce bottles above prep line not labeled. |
| 2015-10-02 |
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 rice cooling from 10/1 in walk in cooler in large metal pot with lid. rice was 60 |
| 2015-10-02 |
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 date mark labels not present on any food in prep unit. when tracing back to food in walk in, food was incorrectly date labeled and marked. |
| 2015-10-02 |
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 rice in walk in cooler cooling overnight from 10/1 60 degrees f. cdi by discarding. |
| 2015-10-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw eggs, and raw chicken stored above ready to eat food in walk in cooler. cdi: pic rearranged storage.3-302.11(a) protect food in storage using covered containers, intact wrappings, or p |
| 2015-10-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic does not have cfm. no point deduction until 210 days from date of permit issued. |