| Violation Date |
Code |
Description |
| 2018-11-13 |
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 slight baseboard damage present beneath the three compartment sink. |
| 2018-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue present on the exterior of several plastic containers in the clean dish area. residue must be removed during the wash/rinse/sanitiz |
| 2018-11-13 |
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 articles such as cups stored on the floor of the rear dry storage area. |
| 2018-11-13 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed frozen food product in the chest freezer near the fryin station not covered/protected. |
| 2017-07-20 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee personal food improperly stored in reach-in cooler.6-303.11 intensity-lighting - c observed several lights in kitchen nonfunctional. |
| 2017-07-20 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in several reach-in coolers.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic chest freezer. |
| 2017-07-20 |
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 ham past time/temeprature window in reach-in cooler. cdi ham voluntarily discarded. |
| 2017-07-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed philly meat, chicken and cheese sauce hot holding below 135f. see temperature chart for temperature observations. cdi all items voluntarily discarded. |
| 2017-07-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic stated facility currently only cooks enough meat for lunch then cools remainer of gyro spit. cdi pic stated facility will |
| 2017-07-20 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p during discussion with pic, facility does not currently sanitize dishes after washing. cdi ehs demonstrated proper wash, rinsing and sanitizing procedures. sanitizer tested at proper c |
| 2017-07-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed improper storage order in several areas of reach-in cooler. cdi items properly rearranged. |
| 2017-07-20 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during insepction. |
| 2016-10-04 |
45 |
4-501.11maintain equipment in good repair.observed split/torn gaskets on cooler doors; observed non-functional equipment in need of removal (large freezer) |
| 2016-10-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved precooked lamb chub cooked on (spit) and stored on spit to hot hold; observed unit turned off during inspection and meat measuring 78f, shave amount needed for service and prop |