| Violation Date |
Code |
Description |
| 2019-01-25 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purses stored on dry storage shelf and employee food stored with food for public. ensure to designate an area for employee foo |
| 2019-01-25 |
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 bottled drinks stored on the floor of the dry storage area. ensure to keep off the floor. |
| 2019-01-25 |
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. -pf observed 4 large covered plastic containers of pico stacked and 2 large plastic con |
| 2019-01-25 |
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 container of chicken and chili without the thaw date from the freezer and only the date prepped. |
| 2019-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed pico, shredded cheese, and cut lettuce above 41f (see temp chart). cdi pic voluntarily discarded containers of pico, cheese, and cut lettuce. |
| 2019-01-25 |
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 41f. -p observed 4 large stacked containers of pico prepped at 10 am above 41f (see temp chart). ehs determined that pico failed to cool prop |
| 2018-08-27 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. observed some personal drinks stored on back shelf. keep in low areas to prevent possible contami |
| 2018-08-27 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed two employees wash hands |
| 2018-08-27 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -pobserved raw eggs stored on top shelf above rte foods. cdi- eggs moved to bottom. |
| 2018-08-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved a container of rice sitting on counter recorded below 135f (see chart). cdi- discarded. repeat. points not escalated due to improvement in hot holding. |
| 2018-08-27 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pffacility is not dating correctly for cooking/freezing/thawing food. facility must date for (1) date of cook, (2) date of freez |
| 2018-08-27 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -ppersonal vitamins stored on prep table. cdi- vitamins moved.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bleach disinfectant not |
| 2018-08-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf improper cooling methods observed. shrimp was cooling in a plastic tub on counter. pre |
| 2018-08-27 |
35 |
3-602.11(a) food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(pf).baklava stored on counter in a self serve manner. |
| 2018-08-27 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee not wearing a hair restraint. |
| 2018-08-27 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one wet cloth stored on prep table. |
| 2018-08-27 |
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.vent dusty in womens restroom. |
| 2018-05-04 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal food stored in reach in cooler above em |
| 2018-05-04 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. scoop in sugar stored with h |
| 2018-05-04 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment,and utensils.multiple employees not using a hair restraint. use a hair restraint. |
| 2018-05-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pmultiple rice bowls observed on dining room tables recorded below 135f. items were to be delivered. in proccess of prepping an holding items before delivery, temp. is coming down from |
| 2018-05-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels at handsink. cdi- paper towels provided. |
| 2018-01-30 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when ' touching surfaces such as manually operating handsink faucets or touching the handle of a door. one employee did not use a barr |
| 2018-01-30 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -praw shrimp stored over rte tomatos and cooked chicken in wif. cdi- storage order rearranged. repeat. |
| 2018-01-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -ptomatos and cheese recorded above 45f (see chart). cdi- discarded. |
| 2018-01-30 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee not using a hair restraint. use a hair restraint. |
| 2018-01-30 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one wet cloth stored on cutting board. keep in sani. buckets. |
| 2017-10-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready to eat foods in walk in cooler. cdi, pic re-arranged food storage order.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observ |
| 2017-10-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration of 0ppm at sanitizer bucket used to sanitize tables. cdi, pic refreshed sanitizer to appropriate concentration. |
| 2017-10-18 |
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 chicken cooked at 9:30 am, at 74f at 2:50 pm. chicken did not reach 70f within the first 2 hours. cdi, pic voluntarily dispo |
| 2017-10-18 |
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 cut tomatoes in the walk in cooler, prepared more than 24 hours prior to inspection, without date mark. pic stated tomatoes were cu |
| 2017-10-18 |
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 chicken in large tightly covered bus tub cooling. chicken was cooked at 9: |
| 2017-10-18 |
6 |
2-301.14 when to wash - p observed food employee put on gloves without washing hands, after handling raw chicken. cdi, food employee was corrected by instruction. food employee washed hands. |
| 2017-10-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed rice, and mayonnaise containers stored on the floor. observed a container of sugar, and sweeteners stored directly under a drain |
| 2017-10-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some pans stacked wet on shelving. |
| 2017-10-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service articles, as well as paper napkins stored under air freshners, and other chemicals in dry storage. pic re-locate |
| 2017-10-18 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee food stored amongst establishment food in coolers. observed employee backpack stored amongst establishment food in dry storage re-located food. |
| 2017-10-18 |
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 shakers, and squeeze bottles without identifying label. -repeat |
| 2017-04-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw shrimp stored below raw comminuted beef and chicken. cdi- storage order re-arranged according to final cook temp. repeat |
| 2017-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods (see chart) holding above 45f. cdi- food products moved to wic to cool down. |
| 2017-04-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf two new employees not yet informed and signed a copy of health policy. cdi- health policy explained to employees. |
| 2017-04-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some water bottle and spice shakers not labeled. |
| 2017-01-05 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed a wet cloth stored on table. store all cloths in sanitizer. |
| 2017-01-05 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed come cooked rice not dated. cdi- pic dated product. repeat3-501.17(b) commercially prepared and packaged time/tempera |
| 2017-01-05 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p raw chicken, shrimp, and burger patties were stored above fully cooked rte gyro meat in freezer. store raw food below rte foods. cdi- storage order reversed. |
| 2016-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -phot dogs and gyro meat in cooler drawer > 45f (see temp chart). according to pic items have been in cooler for ~3 hours. all items moved to walk-in to cool down. verification required on |
| 2016-07-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfno food thermometer available for use. verification required. |
| 2016-07-13 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pbleach sanitizer in spray bottle too strong for fcs - 200ppm. maintain between 50-100ppm. cdi - diluted to 100ppm. |
| 2016-07-13 |
21 |
, general comment - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfhot dogs opened in cooler drawer and held for 3 days not dated. cdi - dated during inspection. |
| 2016-07-13 |
8 |
general comment - 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfhandsink in kitchen blocked by hand sink. cdi - trash can relocated. |