| Violation Date |
Code |
Description |
| 2018-12-14 |
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.comment: replace any lights out in the facility to include the light bulbs out over the |
| 2018-12-14 |
49 |
5-205.15 maintain a plumbing system in good repair.comment: observed leak at the top of the prep sink faucet used for rice. |
| 2018-12-14 |
45 |
4-501.11 maintain equipment in good repair.comment: observed non working ice machine. repair ice machine so that the ice can be used to effectively cool foods. observed stews in walk in cooler at temperature but concern is raised as it is unsure if coolin |
| 2018-12-14 |
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. -pobserved the following incorrect date marking in the cooler: jollof rice 12/14-12/21; beef with label 12/1 |
| 2018-12-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pcomment: observed mashed potato ball at 130f. cdi. employee reheated the potato ball in steam well for hot holding at 165f. |
| 2018-12-14 |
8 |
6-301.14 post a handwash sign at each handsink.comment: no handwashing signs posted at the back handsinks in the kitchen. cdi (corrected during inspection). provided employee with handwashing signs. |
| 2018-12-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. did not observe a certified food protection manager present during the inspection. make sure to have one at all times. repeat. |
| 2018-08-09 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. did not observe a certified food protection manager present during the inspection. make sure to have one |
| 2018-08-09 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed rice prepared yesterday in walk in cooler still above 45 degrees in the center. cdi product was discarded. observed stew at |
| 2018-08-09 |
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 beef tripe dated for 7/31. moimoi dated for 7/18. beef dated for 8/1-8/7. observed okro dated fo |
| 2018-08-09 |
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 food establishment using large stock pots to cool down stew in and tightly |
| 2018-08-09 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are under refrigeration, submerged under running water (water cant be above 70 degrees and if product rises above 45 degrees need to cool down within total 4 hours including thawing process), |
| 2018-08-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee not wearing a hair restraint while performing food preparation. make sure to wear a hair restraint.2 |
| 2018-08-09 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine not operating. repeat points not deducted due to no risk or causing issue of facility operating. make sure to keep in good repair or remove from establishment.4-502.11(a) maintain utensils i |
| 2018-08-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone being stored on food preparation surfaces. make sure to have a designated area for employee belongings. |
| 2018-08-09 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed several dented cans at establishment. pic was not present during inspection. verification required. |
| 2018-06-22 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash signs at two handsinks in the dining room and rear room. cdi - handwash signs given today. -0- |
| 2018-06-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification at the beginning of inspection. repeat -2- |
| 2018-06-22 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed one bag of sugar on low shelf in dry storage without wrapping. -1.5- |
| 2018-06-22 |
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 tongs stored inside food container overnight. -0- |
| 2018-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed out of service ice machine in the kitchen. -0- |
| 2018-06-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the pre-rinse gasket and at the faucet of the prep sink. -1- |
| 2018-03-28 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting in the rear dining room area. -0- |
| 2018-03-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the pre-rinse nozzle of the 3-comp sink and a leak at the faucet of the handsink to the right in the kitchen. -0- |
| 2018-03-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee cooking food at the beginning of the inspection without hair restraint. -0- |
| 2018-03-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked rice hot holding at 91f and chicken hot holding at 122f. cdi - pic voluntarily discarded these items. pic stated during slow times the steam table is turned down to prev |
| 2018-03-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one metal pan stored in the basin of the 3-comp sink handsink. cdi - pic moved metal pan to soiled drain board of 3-comp sink for cleaning. points were not esca |
| 2018-03-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic in facility without certification. repeat -2- |
| 2017-12-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-12-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno papertowels at the prep handsink today- cdi resupplied during inspection.obs |
| 2017-12-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed a box of to go boxes stored on the floor today near the back door. |
| 2017-12-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -praw eggs were stored over left over rice in teh walk in cooler- cdi eggs moved to the bottom shelf. |
| 2017-09-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pmoi moi was holding at 165 through a water bath boil. |
| 2017-09-25 |
6 |
2-301.14 wash hands after activities that contaminate them. -pobserved employee lick hand and then handle container with hot pepper. employee stopped to wash hands to correct- cdi. |
| 2017-09-25 |
14 |
c4-702.11 before use after cleaning - pobserved two cooking pots that were washed, rinsed, and then put back onto the stove for use. pots taken back to sink to santiize before being put back into use. all food contact surfaces(dishes, utensils, and pre |
| 2017-09-25 |
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. -pobserved a tomato stew and rice that had been cooling overnight and still had not reached 45f or less- discarded today. |
| 2017-09-25 |
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. -pfobserved rice and stew that had cooled in a deep portion and tightly covered- discar |
| 2017-09-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfstaff used handsink to fill pot with food inside- food discarded. use prep sink for potable water. |
| 2017-09-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed soiled towels on the prep table today. |
| 2017-09-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed to go spoons and forks stored on the floor today. |
| 2017-09-25 |
49 |
5-205.12 prohibiting a cross connection - p,pfobserved no airgap at the prep sink today.vr in 10 days. |
| 2017-09-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed chef handling food with no hair restraint. |
| 2017-06-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed toilet paper stored on the floor in the back today. |
| 2017-06-12 |
42 |
4-903.12 prohibitions - cobserved cups stored under the front handsink today- they have not been used yet as they are still in the box, but they need a new storage location where they cannot be contaminated by sink leakage if it were to leak. |
| 2017-06-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of ginger on the floor of the walk in cooler today. |
| 2017-06-12 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved comet stored over food and restaurant items. observed antibiotic ointment stored with dry goods. checmicals moved to the bottom shelf in the dry goods room and ointment moved to personal i |
| 2017-06-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed a small amount of build up inside of the walk in cooler. |
| 2017-06-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-03-17 |
1 |
observed no certified food protection manager onsite today.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-03-17 |
2 |
observed no employee health policy onsite. staff must know or be able to find alist of the big five illnesses that have to be reported to ehs if they are diagnosed or exposed to one of them. employee health policy emailed today. review this policy with |
| 2017-03-17 |
14 |
observed build up inside of the top of the ice machine. wash, rinse, and sanitize this while protecting the ice(recommend draining ice before cleaning process).4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamin |
| 2017-03-17 |
37 |
observed open flour, rice, etc.store these in a sealable container once they are opened, ie. container with lid or food grade baggy.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2017-03-17 |
51 |
obseerved no covered trashcan in the women's room.5-501.17 provide a covered waste bin in female restrooms. |
| 2017-03-17 |
45 |
observed some knives where their metal was badly damaged- these shall not be used any longer.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, dura |
| 2017-03-17 |
49 |
observed a badly leaking pipe at the 3 comp. sink.5-205.15 maintain a plumbing system in good repair. |
| 2017-03-17 |
43 |
observed togo boxes on the floor in the back.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-12-05 |
1 |
observed no one onsite today with a certified manager's food safety certificate.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-12-05 |
19 |
observed bean cakes(moi moi) stored at <135f today- discarded.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-12-05 |
42 |
observed to-go containers stored on the floor today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-12-05 |
36 |
observed a pest in the restroom.provide weatherstripping at back door where daylight can be seen.6-202.15 protect outer openings of establishment from insect or rodent entry.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-12-05 |
54 |
observed employee items stored on the same shelf as restaurant items. keep in a separate, labeled container.6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c |
| 2016-12-05 |
51 |
observed no covered trashcan in the women's room.5-501.17 provide a covered waste bin in female restrooms. |
| 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 debris accumulation/splash residue around the stove. |
| 2016-09-29 |
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 2 bulk dry good storage bins without labels on them. |
| 2016-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed an out-of-use mixing bowl with food debris in it. cdi- bowl was set aside for recleaning. |
| 2016-09-29 |
9 |
3-201.11 use food from approved sources only.-p observed several black grocery bags full of dried plants/flowers/herbs in the walk in freezer. pic stated some of them were made by sun drying methods, others were purchased from compare foods. none of th |
| 2016-09-29 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee eating food while cutting onions. cdi by instruction. |
| 2016-05-11 |
9 |
3-201.11 use food from approved sources only.-p observed many food items purchased directly from nigeria with no invoices to prove reputability. the items were egusi, ogbono, and crayfish. items need to be removed from the facility and cannot be used or s |
| 2016-05-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed many food products in the walk in cooler with no date marking. cdi-had all items date marked. repeat |
| 2016-05-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple food items on the floor it the kitchen and in the walk in cooler. cdi-the items were moved to a shelf. repeat |
| 2016-05-11 |
33 |
c3-501.13 use approved thawing methods. observed fish thawing out in prep sink and chicken thawing in another prep sink in warm water. cdi-had the water from the prep sink with the chicken drained and explained that products should thaw under cold runni |
| 2016-05-11 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed damaged lid to dumpster outside. needs replacing. |
| 2016-05-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth sitting on prep counter. either keep cloths dry or have stored in a sanitizer solution with the correct concentration when the cloths are not in use. |
| 2016-02-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone on prep table. removed and gave instruction. |
| 2016-02-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 2 containers with prepared food on floor. moved to shelf. |
| 2016-02-22 |
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 multiple foods in walkin & freezer for more than 24 hours without dates. items were properly dated if within 24 hours. |
| 2016-02-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink on microwave. removed and gave instruction. |
| 2015-11-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 meats on steam unit that were being held below 135 f. the water under the pans appeared to be too low. water was added and foods were reheated. |
| 2015-11-09 |
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 multiple items in walkin that were date marked improperly for 8 days rather than 7 days as the operator was not counting the day |
| 2015-11-09 |
20 |
/3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed wrapped potato balls on prep table which had been pulled from walkin 4 hours prior. item was discarded and instruction was given. |
| 2015-11-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed 1 handsink without paper towels. the battery was faulty. an additional sink was available and all other handsinks were properly stocked. |