| Violation Date |
Code |
Description |
| 2019-01-11 |
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 debris on the floor in the dry storage room loc |
| 2019-01-11 |
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 on a box fan on top of the ice machine, on the handles of the shawarma machine, and on shelving in the dry storage room thats l |
| 2019-01-11 |
37 |
3-304.13 linens and napkins, use limitations - c do not store linens/napkins in direct contact with foods unless the food is about to be served. observed napkin being stored in direct contact with yogurt sauce. |
| 2019-01-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- bottle was labeled. improvements made since previous inspection. |
| 2019-01-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic with managers ansi food safety certification did not arrive until approximately 30 minutes after started. |
| 2018-12-26 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2018-12-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine operating at 0ppm chlorine concentration. ehs observed chemical supply line broken. cdi- line was repaired and machine was primed until 50ppm solution was achieved. |
| 2018-12-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced tomatoes and tabbouleh cold holding above 45f in a flip top cooler. cdi- items were transferred to the walk in cooler for cooling. points lowered because improvements h |
| 2018-12-26 |
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 lamb sauce, hummus, lentil soup, and lamb shank stored in the walk in cooler without datemarks |
| 2018-12-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 unlabeled chemical spray bottles. cdi- bottles were labeled. |
| 2018-12-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food buckets stored on the floor in the walk in cooler. |
| 2018-12-26 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed falafel forming utensil being stored in standing water. |
| 2018-12-26 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on a under-counter reach in cooler along the prep. line.4-101.11 characteristics-materials for construction and repair - p food equipment shall be made of durable, corrosion resistant, an |
| 2018-12-26 |
47 |
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 debris accumulation on shelving in the dry stor |
| 2018-12-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from plumbing underneath the pre-rinse spray bar at the dish machine. |
| 2018-12-26 |
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 debris accumulation on the floor in the dry sto |
| 2018-09-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the hand sinks in the women's restroom. cdi- soap was provided. |
| 2018-09-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken over raw lamb in the walk in cooler and inside a flip top reach in cooler. cdi- storage rearranged. improvements made to food storage and other items listed under #13 |
| 2018-09-19 |
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 lentil soup at 56f in the walk in cooler in a high volume container (~5 gallons). pic indicated the product was made on th |
| 2018-09-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed raw marinated chicken in an oven at 90f with the oven turned off, tomato sauce on a flat top grill below 135f and grilled vegetables on a char grill below 135f (see chart). c |
| 2018-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hummus, pureed eggplant, diced tomato, and salad cold holding above 45f in the flip top cooler along the prep. line. items in the reach in portion of this unit were all holdin |
| 2018-09-19 |
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 spinach pies not dated, lentil soup not dated, tomato sauce without a datemark, and soup without a datemark. cdi- items were date |
| 2018-09-19 |
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 debris on floor inside chemical storage room lo |
| 2018-09-19 |
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 eggplant puree recently made and cooling in a prep. line cooler, eggplant |
| 2018-09-19 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door of kitchen propped open during inspection. |
| 2018-09-19 |
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 one knife stored in-between an equipment gap along the cook line and 2 |
| 2018-09-19 |
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 on shelving above the 3 compartment sink and in one area of the flip top reach in cooler. improvements made to cleaning of non |
| 2018-09-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 5 unlabeled chemical spray bottles in the kitchen. cdi- bottles were labeled. |
| 2018-05-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the chick pea food processor stored clean with visible food debris on the metal rod that holds the blade in place and on the inside of the blade. cd |
| 2018-05-31 |
4 |
2-401.11 cover and store employee drinks/food to prevent contamination of food or utensils. observed employee food commingled with restaurant food items in the walk in cooler. |
| 2018-05-31 |
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 an employee handling pita bread without gloves on. cdi- product discarded; discussion with pic about bare |
| 2018-05-31 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee rinsing meat debris out of a prep. sink then proceed to clean dishes without first changing his gloves. cdi- employee changed gloves and |
| 2018-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items cold holding above 45f in a flip top cooler (see temp. chart). pic indicated some of these items were prepared earlier today and were not given adequate time to |
| 2018-05-31 |
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 debris on the floor of the dry storage area loc |
| 2018-05-31 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door of kitchen held open while not in use. |
| 2018-05-31 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a non-commercial freezer in the kitchen. |
| 2018-05-31 |
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 on shelving inside the walk in cooler, the shelving above the 3 compartment sink, the dry storage chemical room to the right of |
| 2018-05-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical spray bottle with no label attached. cdi- label added. |
| 2018-02-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the gaskets on the walk in cooler and freezer and on the shelving throughout the facility. -.5- repeat |
| 2018-02-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-commercial upright freezer. -0- |
| 2018-02-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed leak on top of bus tubs in the walk in cooler. cdi - all bus tubs were pulled and cleaned and sanitized. -1- |
| 2018-02-20 |
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 knafa pastry date marked 2/14 at 42f, which should have been discarded on 2/17 at this temperatu |
| 2018-02-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sausages stored over apple juice and energy drinks in the walk in cooler. cdi - pic moved sausages to lower shelf. -1.5- |
| 2017-10-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken over raw fish on walk in shelf. cdi - pic rearranged containers on the shelf and educated employees on proper storage order. -3- repeat |
| 2017-10-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two trash bins used for prep tables. cdi - pic cleaned cutting boards and reminded food employees to use prep tables for cutting board. -0- |
| 2017-10-04 |
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 food employee date marking for september. cdi - date markings corrected during the inspection. - |
| 2017-10-04 |
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 bowl without a handle used to scoop dry goods and one handle touching th |
| 2017-10-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed towel drying dishes on the clean drain board. -.5- |
| 2017-10-04 |
49 |
5-202.13 backflow prevention, air gap - p provide the necessary air gap to prevent backflow and backsiphonage. observed running water faucet below the water level of onion being cleaned in prep sink. -0- |
| 2017-10-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the gaskets of the walk in freezer and cooler. -1- repeat |
| 2017-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes and cut lettuce in the flip top of the prep unit at 48-54f. cdi- food voluntarily discarded and this section of the cooler emptied until serviced. -0- |
| 2017-07-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification at the beginning of the inspection. repeat -2- |
| 2017-07-18 |
8 |
a 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee filling pitchers used for food service in the handsink. cdi - pic intervened and instructed food employee to use handsink only for handwashing. |
| 2017-07-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken stored over raw beef and lamb on the shelf to the right immediate inside the walk-in cooler door. cdi - storage order reversed and chicken placed on the low shelf. -1.5 |
| 2017-07-18 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed spoons and ladles left in food overnight. cdi - pic moved these to dish machine for cleaning.4-602.12 (b) the cavities and door seals of microwav |
| 2017-07-18 |
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 shawarma cooling overnight in the walk in cooler at 50-59f. cdi - food voluntarily discarded. -1.5- |
| 2017-07-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no labels on spray bottles of sanitizer. cdi - pic labeled these during the inspection.7-202.12(a) use poisonous or toxic materials according to manufacturer |
| 2017-07-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the can opener, gaskets on the cooliong equipment and on the inside of the dish machine. -1- repeat |
| 2017-07-18 |
36 |
6-202.13 (b)(2) properly locate mechanical insect control devices. observed fly traps hanging with the cup not on the bottom to catch flies. -0- |
| 2017-07-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bags of food on the floor in the dry storage, boxes and bus tubs of food on the floor in the freezer, uncovered spices and dry go |
| 2017-07-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing bracelet and watch while dispensing food. -0- |
| 2017-07-18 |
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 thick portions of shawarma cooling in tightly wrapped bag and on the spit |
| 2017-07-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed broken handles on the hot water side of the bar and men's restroom handsinks. -0- |
| 2017-07-18 |
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. observedno covering over the first section of seating in the outside patio and water da |
| 2017-04-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no pic during inspection. -2- |
| 2017-04-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee with uncovered cup on the cutting board taking a drink at the beginning of the inspection. -0- |
| 2017-04-18 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed waitress wiping wet hands on bottom without handwashing. observed cook handling cleaning products and sanitizer without handwashing. cdi - hands washed. -2- |
| 2017-04-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the bus tubs used for raw meats. cdi - pic sent these items to the dish room for cleaning. -0- |
| 2017-04-18 |
36 |
6-202.15 (a)(3) protect outer openings of establishment from insect or rodent entry. observed open back door and no self-closing mechanism on the patio door. install both self-closures. -0- |
| 2017-04-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soup and raw meat stored directly on the floor in the walk in cooler and bag of flour stored directly on the floor in the dry sto |
| 2017-04-18 |
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 knife stored between prep tables. cdi - knife cleaned and placed on alum |
| 2017-04-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the bins used for storing utensils and on the shelving, drying racks and handsink knobs. clean all these areas. -1- repeat |
| 2017-04-18 |
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 on the ceiling, on the wall under the di |
| 2017-02-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cooling fan and pita bread wrap in front of handsink. cdi - fan and bread rack moved. -1- |
| 2017-02-08 |
22 |
it 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 tphc form in the facilit |
| 2017-02-08 |
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 deep bin of tabouli salad cooling from 11am at 49f at 2pm with the lid in |
| 2017-02-08 |
33 |
3-501.13 use approved thawing methods. observed sausage in thawing in standing water. cdi - food placed in prep sink under running water at 64f. -0- |
| 2017-02-08 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed bread roller stored on the floor. keep at least 6 inches off the floor. -0- |
| 2017-02-08 |
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 tcs foods with date mark 117. pic unable to explain the correct system used to label this way. c |
| 2017-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the gaskets of the walk in coolers. -.5- |
| 2017-02-08 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed heavy urine stain on the urinal. clean the urinal. -0- |
| 2017-02-08 |
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 water damaged ceiling tiles in the dining room. pic stated roof has been compl |
| 2017-02-08 |
45 |
4-205.10 food equipment, certification and classification - c use equipment in accordance with the data plate. observed home rice pudding stored in beverage cooler stating no potentially hazardous foods. use beverage cooler as stated on the data plate. -0 |
| 2016-11-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open doors on the dumpster,. keep closed. -0- |
| 2016-11-23 |
45 |
4-501.11 maintain equipment in good repair. observed rust around the ice chute. repair. -0- |
| 2016-11-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacks cups in the bar. separate and allow to air dry before stacking. -0- |
| 2016-11-23 |
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 observed tightly covered tabouli salad in the walk in cooler at 58f. cdi - lid vent |
| 2016-11-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no asterisks on the lunch menu for items that are tied to the consumer advisory. provide asterisks on the |
| 2016-11-23 |
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 cooked vegetables and falaf |
| 2016-08-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee dump coffee out in the hand wash sink. cdi-had pic explain to the employee about only using a hand wash sink for hand washing. |
| 2016-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed onion chopper still containing dried food product. cdi-the chopper was taken apart and cleaned and sanitized. |
| 2016-08-24 |
18 |
h disbandment 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 chick peas at 49-52f in the walk in cooler that had been placed into the walk in cooler the night before for c |
| 2016-08-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken on the steam table, and two containers of rice and a container of tomato sauce in the hot hold box not hot holding at 135f or above. cdi-all items were reheated to 16 |
| 2016-08-24 |
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 chick peas cooling in a large grey container in the walk in cooler the ni |
| 2016-08-24 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed thermometer at facility. verification within 10 days. |
| 2016-08-24 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed multiple single service boxes stored on the floor in the dry storage closet. have picked up and placed onto the shelve |
| 2016-08-24 |
45 |
4-501.11 maintain equipment in good repair. observed two light bulbs burned out in the kitchen. observed gasket coming apart to the walk in cooler door. the lights need replacing and the gasket needs repair. |
| 2016-08-24 |
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 bowl used as a scoop for the dried rice. cdi-the bowl was removed, and |
| 2016-06-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed soiled wiping cloth stored on the handsink near the bread station. cdi - pic moved to soiled linen container. -0- |
| 2016-06-08 |
45 |
4-501.11 maintain equipment in good repair. observed broken handle on reach in freezer. repair. -0- |
| 2016-06-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one employee with plastic bracelets and another food employee with a samrt watch on wrist preparing food. cdi - bracelets removed an |
| 2016-06-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed shwarma spit located on a pan directly on the floor and a cooler of meat directly on the floor in the walk in cooler. keep items |
| 2016-06-08 |
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 observede tightly wrapped shwarma cooling overnight. cdi - pic instructed employees |
| 2016-06-08 |
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 shwarma cooling in walk in overnight at 58f. cdi - shwarma voluntarily discarded. -1.5- |
| 2016-06-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one food employee prepping raw chicken kababs and on the same table, another food employee preparing cut herbs. cdi - pic instructed foods prepared on separate tables and the table |
| 2016-06-08 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee touching clothing and hair in preparation for shift and then attempt to put on gloves without handwashing. observed the same employee cut hand, wrap cut and then wash th |