| Violation Date |
Code |
Description |
| 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 significant amount of employee belongings and possessions comingling in kitchen with food establishment items. please make a designated a |
| 2018-08-09 |
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 build-up on walls in ware washing, prep sink, an |
| 2018-08-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on sides of equipment, walk in cooler shelving, reach in unit shelving. make sure to increase cleaning frequency. repeat. |
| 2018-08-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of being resurfaced/replaced. make sure to replace/resurface when no longer able to clean effectively. |
| 2018-08-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in the food establishment. make sure to have pest control address. |
| 2018-08-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of sanitizer not labeled. cdi pic labeled bottle. |
| 2018-08-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer reading 0 ppm for chlorine. verification required. maintenance will be out tomorrow, until then food establishment will use 3 compartment sink; has q |
| 2018-08-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed significant food debris in the bottom of two hand sinks. make sure hand sinks are only used for washing; no dumping. repeat points not escalated due to efforts |
| 2018-07-19 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -pobserved food employee going from dirty to clean at ware washing without |
| 2018-07-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink with knife and scrub brush being stored there with significant food debris. observed back hand sink past ware washing with significant food debris in |
| 2018-07-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef being stored in reach in unit above cooked chicken and lamb. cdi items moved to bottom shelf in reach in unit. observed in walk in cooler chicken and lamb being stored on |
| 2018-07-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed cutting boards, knives and other utensils that were significantly soiled. pic stated that they were from last night and haven't been washed yet. |
| 2018-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter and tomato paste cold holding on counter at time of inspection above 45 degrees. cdi both items were discarded. repeat.*pic stated butter is left out all day then placed |
| 2018-07-19 |
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 beets, chicken, lamb, cabbage, collard greens, eggs, crushed tomato, two containers of beef, beets, and milk at the bar without dat |
| 2018-07-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle being stored on top of food preparation surface. make sure to have a designated area to ensure contamination does not occur. |
| 2018-07-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant debris in reach in units, gaskets, shelving, around grill area, inside flip top unit, bottom shelf of tall boy reach in unit etc. need t |
| 2018-07-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors open. |
| 2018-07-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed throughout kitchen floor cracked and not easily cleanable. make sure to keep in good repair.6-501.12 floors, walls, ceilings |
| 2018-07-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee soiled aprons being stored on food preparation surfaces. make sure to have a designated area for employee possessions to ensure |
| 2018-07-19 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. observed food establishment using aluminum foil and paper towels to line shelving. nonfood contact surfaces have to be of the listed above m |
| 2018-05-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scrub brush being stored in hand sink. cdi pic removed. make sure to maintain access to hand sink. |
| 2018-05-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw beef being stored over cooked ready to eat foods (chicken and lamb). cdi pic relocated raw beef to bottom shelf. observed raw lamb being thawed above stove while cooked ready to |
| 2018-05-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed beets hot holding on stove below 135 degrees. cdi pic discarded. |
| 2018-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw beef being held at room temperature above 45 degrees. cdi pic placed back in walk in cooler for rapid cool down. |
| 2018-05-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of sanitizer not labeled. cdi was labeled during inspection. repeat |
| 2018-05-03 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are under refrigeration, under running water as long as water does not rise above 70 degree and product above 45 degrees (longer than 4 hours from time to cook and thaw), part of the cooking |
| 2018-05-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed bag of beets being stored on wic floor. cdi pic relocated. repeat points not escalated for one item. if seen in next inspection fu |
| 2018-05-03 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed household use only cooking unit in kitchen. has to be commerical. make sure to remove.4-101.19 nonfood-contact surfaces - c |
| 2018-05-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant build-up and debris in reach in units, shelving, gaskets etc. make sure to increase cleaning frequency. repeat. |
| 2018-05-03 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed significant debris outside waste areas. make sure to clean and discard items not necessary for operation. repeat po |
| 2018-05-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed throughout kitchen floor cracked and not easily cleanable. make sure to keep in good repair. |
| 2018-05-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed food establishment phone being stored on food preparation surface. make sure to store in appropriate place to make sure contamination does |
| 2018-05-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees not wearing hair restraint while preparing food. make sure to wear hair restraints. repeat. |
| 2017-12-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. gnats and beetles observed today. |
| 2017-12-05 |
3 |
2-201.11 (d) and (f) responsibility of permit holder, person in charge, and conditional employees-responsibility of the pic to exclude or restrict - powner is not sure what to do if an employee comes down with onof the five foodborne illnesses(suggested t |
| 2017-12-05 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed pests in flour today cdi discarded. |
| 2017-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfplastic dishes and can opener stored as clean had food debris in them still. cdi, sent to be rewashed. |
| 2017-12-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf blue sanitizer was in an unlabeled bottle today. cdi, labeled. |
| 2017-12-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.3types of flour, salt and sugar were stored in open containers. |
| 2017-12-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. dark grooves present on cutting boards. |
| 2017-12-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on counters, shelves, walk in racks,and inside white reach in. |
| 2017-12-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.dumpster lid is open todayand |
| 2017-12-05 |
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.build up on wall and floors at the dish area. |
| 2017-12-05 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. kitchen staff are preparing food with no hair restraints today. |
| 2017-08-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2017-08-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels supplied at the bar handsink today- supplied during inspection to correct.hot water was supplied today at this sink. |
| 2017-08-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken and raw beef stored over collards and a red sauce- raw meats moved to the bottom shelf to correct. |
| 2017-08-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed some build up inside of the ice machine today. |
| 2017-08-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed spices open today and not in use. keep these spices in a closed container to protect them when they are in storage. |
| 2017-08-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved santizier in a spray bottle with no label- labeled during inspection to correct. |
| 2017-08-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed two boxes of togo plates stored on the floor. |
| 2017-08-14 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed broken metal at the walk in cooler door/threshold today. |
| 2017-08-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build up on all cooler gaskets, stove top, and walk in cooler racks and rack covering. |
| 2017-08-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed an open dumpster lid today- keep closed when not in use.remove old toilets from the dumpster area. |
| 2017-04-04 |
1 |
observed no onsite with a manager's food safety certificate. points will not be deducted until 210 days after the permit was issued.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-04-04 |
8 |
observed no hot water or papertowels at the bar handsink today.vr in 10 days.5-202.12 provide at least 100f water at handsinks. -pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2017-04-04 |
9 |
lobserved spices without labeled containers and there were no invoices for these products. pic stated that they were flown over on a plane from ethiopia. these are not approved for use and were set aside for pic to take home. no spice that has not been |
| 2017-04-04 |
13 |
observed raw beef and raw chicken stored over carrots and beets in the walk in cooler- beets and carrots moved to the veggie side today to correct.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-04-04 |
20 |
observed the 1 door reach in cooler frozen up and holding foods at >45f. all tcs foods in this cooler were discarded today. vr in 10 days.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-04-04 |
36 |
observed daylight coming through at the bottom of the back door(in the water heater room)- provide a doorsweep to protect against pest entry.6-202.15 protect outer openings of establishment from insect or rodent entry. |
| 2017-04-04 |
35 |
observed working container of spices not labeled today.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-04-04 |
38 |
observed pic with no hair restraint on while preparing food.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 2017-04-04 |
45 |
observed a hole in the interior of the ice machine where the ice makes contact. the hole is stuffed with a bag or some material like a plastic bag. this hole must be filled in a with a food safe material that makes this smooth, easily cleanable, and non |
| 2017-04-04 |
26 |
observed bathroom cleaner and fabuloso in unlabeled spray bottles today- labeled during inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-12-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed lettuce and onions stored under raw chicken and raw beef in the walk-in cooler. cdi by moving lettuce and onions to a different shelf. |
| 2016-12-09 |
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 cutting onions and tomatoes without wearing gloves. cdi, pic stated that these items are cooked |
| 2016-12-09 |
8 |
6-301.11 handwashing cleanser, availability - pf observed no soap at kitchen hand sinks and bar hand sink. vr verification required, kitchen soap dispenser was filled but not working.6-301.14 handwashing signage - c handwash signs were provided at the |
| 2016-12-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed prep table with 3 sections of white cutting boards not cleaned and sanitized after onions, tomatoes and lamb was cut on the table. the table is |
| 2016-12-09 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee cutting raw lamb on the prep table for an order and not wash his hands afterward. he just changed gloves. cdi by instruction to wash hands after cutting raw meats and bef |
| 2016-12-09 |
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 bags and working containers of mitmita (hot spicy) and berbere (less spicy) seasoning not labeled. |
| 2016-12-09 |
46 |
-4-501.15 warewashing machines, manufacturers’ operating instructions - c observed no clean board on the dish machine. dish machine needs a 24 inch drain board and a 36 inch one was delivered. |
| 2016-12-09 |
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 no date marking system in place. observed cooked goat, beef and cabbage from yesterday not marked. vr in 10 days. |
| 2016-12-09 |
1 |
2-102.12 certified food protection manager - c observed no certified pic (person in charge) on site. facility has 210 days from the day the permit was issued for compliance. |