| Violation Date |
Code |
Description |
| 2019-01-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of pure bleach and spray bottle of degreaser not labeled in dish area. cdi- bottles labeled.general comment: observed a couple items in walk in |
| 2019-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed diced tomatoes that had just been prepped and placed on make table at 52. cdi- pic moved tomatoes to walk in cooler to rapidly chill to 41 and. below. |
| 2019-01-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towel dispenser was not working at handsink near dish area. cdi- towel dispsenser corrected to work properly. |
| 2019-01-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. certified pic was not present till end of inspection. |
| 2018-10-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2018-10-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink cup stored on prep table. cdi- drink removed. |
| 2018-10-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat sanitizer reading 0 ppm at 3 comp sink while dishes were being washed. dispenser seems to be dispensing weak levels of quat and facility has no test strip |
| 2018-10-03 |
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 cooked tomato sauce in deep pan with partially vented plastic wrap cooling overnight (more than 6 hrs) at 52 degrees. cdi- p |
| 2018-10-03 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf hot water handle on cook line handsink broken, hot water un-available. have problem corrected, will follow up that sink is repaired. |
| 2018-10-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed deep and partially vented pan in use to cool tomato sauce, sauce improperl |
| 2018-10-03 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf facility has no test strips available, observed sanitizer not being maintained at proper strength. will follow up that facility has test strips available. |
| 2018-10-03 |
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 several date mark required foods (marsala, sambar, onion sauce etc.) that were prepared over 24 hrs, stored in prep cooler with no |
| 2018-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach and cut tomatoes on buffet line at 66 degrees. allowed pic to time mark these foods from when they were prepped 1 hr earlier and begin using tphc. emailed pic a tphc for |
| 2018-05-31 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic could not provide valid proof of certification. |
| 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 employee cooking naan bread on flat grill, remove and handle cooked bread with bare hands. cdi- employee c |
| 2018-05-31 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed some black build up in ice machine. points not doubled as other equipment and utensils were observed clean. |
| 2018-05-31 |
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 three 5 gallon buckets of sambar (cooked vegetables stew) cooling approx. 3 hrs in walk in cooler at 74-76 degrees. cdi- pic |
| 2018-05-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried cabbage dish on buffet at 119 degrees. cdi- item re-fried for hot holding. |
| 2018-05-31 |
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 a number of date mark required foods said to have been cooked 5 days ago and several foods cooked yesterday that were not date mark |
| 2018-05-31 |
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 at flat grill and at self serve buffet line held in room |
| 2018-05-31 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. several dry goods not labeled. |
| 2018-05-31 |
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 several open pots and buckets of hummus and sambar stored on floor of walk in cooler. cdi- hummus stored off the floor, sambar |
| 2018-05-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location. observed dirty pots and utensils stored on same shelf |
| 2018-05-31 |
54 |
repeat violation 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linensor single-use articles. - observed several unshielded ceiling lights (repeat)general comment: pic disclosed a plumbing prob |
| 2018-05-31 |
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 sambar improperly cooling in 5 gallon buckets. cdi- improperly cooled food |
| 2017-12-12 |
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, rice, cabbage and milk without dates. cdi - pic said the spinach, cabbage and rice were made on sunday; items were dated |
| 2017-12-12 |
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 touch peppers with bare hands. cdi - peppers were voluntarily discarded. the employee washed |
| 2017-12-12 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed a box of unwashed mushrooms stored above washed carrots in the walk in cooler. cdi - mushrooms were moved to the bottom shelf.3-304.11 food shall only contact surfaces of properl |
| 2017-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the ice machine. observed heavy build up of food debris on the dicer stored on the dry storage shelves. cdi - dicer was removed to |
| 2017-12-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of windex and a bottle of bleach unlabeled. cdi - bottles were labeled. |
| 2017-12-12 |
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 throughout the kitchen and on prep unit gaskets and the walk in cooler shelves. |
| 2017-12-12 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-12-12 |
41 |
general comment 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 stored in 84f water. cdi - pic refilled the c |
| 2017-12-12 |
54 |
repeat violation 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed unshielded lights beside the hood.6-305.11/6-501.110 designate and use an area for the |
| 2017-06-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs stored above cooked rice in the walk in cooler |
| 2017-06-02 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed honeydew, cabbage and samosas above 45f. cdi - honeydew and samosas were voluntarily discarded; the cabbage was placed in the walk in cooler to cool. |
| 2017-06-02 |
35 |
repeat violation 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. v - observed all spices missing labels. |
| 2017-06-02 |
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 tong handles on top of honeydew and dosa. observed the handle of the i |
| 2017-06-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed 3 knives stored in the handsink in the back of the kitchen. cdi - knives were removed. observed a cart blocking the handsink by the dish area. cdi - cart was |
| 2017-06-02 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in cooler by the front hand sink. replace gasket. |
| 2017-06-02 |
46 |
repeat violation 4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf - no quat test strips onsite. verification required 6/11/2017 |
| 2017-06-02 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed an unshielded light beside the hood. |
| 2017-06-02 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-07-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed pic was unaware of employee health policy. cdi- employee health policy will be emailed with today's inspection report. |
| 2016-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep unit 1 to have build up in gaskets. clean. |
| 2016-07-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test strips available for quat sanitizer. provide. |
| 2016-07-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single use items stored on flood. remove from floor. |
| 2016-07-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed multiple employees were jewelry on hands and wrists. remove. |
| 2016-07-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed many dry powders and seasoning not labeled on chef's cart. label. |
| 2016-07-28 |
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 probe thermometer present. return visit (vr) required. |
| 2016-07-28 |
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 kodai masala 2 containers or makri sauce and onion sauce in walk in cooler without matemark. cdi- through instruction and items wer |
| 2016-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed paneer on counter above 45 f (see temp chart). pic stated it had been out < 2 hours. cdi- paneer placed into walk in cooler. |
| 2016-07-28 |
14 |
w4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink build up in ice machine. clean. cdi- instruction provided. |
| 2016-07-28 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic is not certified. no points assessed. facility is under transitional permit and has until 1/14/17 to obtain. |