| Violation Date |
Code |
Description |
| 2018-11-08 |
54 |
6-303.11 intensity-lighting - cinsufficient lighting on cook line and in 2 storage rooms. |
| 2018-11-08 |
45 |
4-501.11 maintain equipment in good repair.repair broken sneeze guard on cold hold buffet. |
| 2018-11-08 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved container of chutney stored on buffet and not under sneeze guard. cdi placed under sneeze guard.see item #45 for sneeze guard repair on cold hold unit buffet.n |
| 2018-11-08 |
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. -pfobserved cooling food items in walk-in cooler with lids on containers. observed thic |
| 2018-11-08 |
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 large container of onion masala in walk-in cooler date marked 11-4 (> 4days @ 43f).cdi by discar |
| 2018-11-08 |
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. -pobserved 2 large containers of rice > 45f in walk-in. rice was cooled yesterday and left in walk-in cooler overnight.cdi by discard. |
| 2018-11-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -pobserved 2 employees handle trash containers and did not wash hands before putting on new gloves and returning to kitchen.cdi by hand washing and changing gloves.2-301.12. follow the cle |
| 2018-10-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.obsevred multiple food items in walk-in cooler without cover. cdi by covering all food in walk-in cooler.3-302.11(a) separate raw animal foods from ready-to-ea |
| 2018-10-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed heavy build-up inside large ice machine around ice chute.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touc |
| 2018-10-25 |
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 45f. -pobserved large pan of onion masala in walk-in cooler 54f. pic stated food item began cooling the previous day (>6hrs).cdi by voluntary |
| 2018-10-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobsevred multiple food items in walk-in cooler without date mark. 1 food item incorrectly date marked.cdi by date mark and discard of incorre |
| 2018-10-25 |
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 thick layers of cooling food in walk-in cooler. observed cooling food with |
| 2018-10-25 |
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 multiple working containers of dry food without labels. |
| 2018-10-25 |
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 food stored on the walk-in cooler floor.observed dry food, containers of oil stored on the floor in dry storage room |
| 2018-10-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked containers on the drying rack. |
| 2018-10-25 |
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 items stored on the floor in outside dry storage area. |
| 2018-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris/residue build-up on equipment throughout kitchen (ice machine, microwaves, prep units, shelving on line, mixer)observed heavy grease buil |
| 2018-10-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed garbage doors left open.5-501.115 maintaining refuse areas and enclosures - observed multiple cardboard boxes stored on ground in refuse area. |
| 2018-10-25 |
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 several missing or damaged basboard tiles and floor tiles. |
| 2018-10-25 |
54 |
6-303.11 intensity-lighting - additonal lighting needed on cook line, and storage room. |
| 2018-06-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved handsink without hand soap.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved handsink without hand towels.cdi added soap and towels at ea |
| 2018-06-19 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed multiple food items in walk-in cooler without cover.cdi - lids placed on food containers.3-302.11(a) separate raw animal foods from ready-to-eat foods |
| 2018-06-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobsevred stickers, sticker residue, and food debris on pans stored as clean on the drying rack.cdi by wash, rinse, and sanitize. |
| 2018-06-19 |
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 thick layers of cooling food in walk-in cooler. cdi discarded due to impro |
| 2018-06-19 |
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 food stored on the floor of walk-in cooler. |
| 2018-06-19 |
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. -pobserved boiled dal (lentil) and chickpea stew stored in walk-in cooler > 45f. these food items were in the cooling process overnight |
| 2018-06-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed multiple to-go single service items stored unprotected on shelf. |
| 2018-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food residue build-up on and inside equipment throughout the kitchen. |
| 2018-06-19 |
53 |
6-501.114 maintaining premises, unnecessary items and litter.observed excess refuse on the ground at the back of the establishment.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent |
| 2018-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple pans stacked wet on the drying rack. |
| 2018-02-27 |
13 |
general comment 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed a bowl of raw shrimp sitting on top of a box of simosas in the walk in cooler. cdi -bowl was removed.3-304.11 food shall only contact surfaces of properly cleaned |
| 2018-02-27 |
53 |
general comment 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 cleaning needed on the walls t |
| 2018-02-27 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the shelves under the microwave, handles of equipment and the shelves on the drying rack. |
| 2018-02-27 |
43 |
general comment 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed 2 boxes of cups stored on the floor in the outside storage room. |
| 2018-02-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed 2 bottles of all purpose cleaner not labeled. cdi - bottles were labeled. |
| 2018-02-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken, cooked okra, cooked onions, fried mushrooms and rice holding below 135f throughout the facility. cdi - the cooked onions were discarded and all other items were reheat |
| 2018-02-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed the dish machine not sanitizing while an employee was washing dishes. cdi - the sanitizer was empty; the bucket was replaced and the machine was primed and w |
| 2017-11-02 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed blackbuild up in the ice machine. |
| 2017-11-02 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed chicken and cheese in the preptop above 45f. cdi - items were voluntarily discarded. reminded employees to not stack food above the chill line in the pans. |
| 2017-11-02 |
22 |
repeat violation 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 times not |
| 2017-11-02 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observedcleaning needed on the walk in cooler shelves, dry storage shelves by the dish machine, and the handle on the door of the walk inf |
| 2017-11-02 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plates and tubs stacked wet. |
| 2017-10-24 |
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 4 containers of rice in the walk in cooler at 48f. pic stated the rice was cooked and cooled yesterday. cdi - rice was dis |
| 2017-10-24 |
33 |
3-501.13 use approved thawing methods. - observed a box of chicken thawing outside the walk in cooler. cdi - instructed to thaw items in the cooler or under cold running water. chicken was placed under cold running water. |
| 2017-10-24 |
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 fried cauliflower, fried vegetables, onion sauce and tomatoes without dates. cdi - items were dated. |
| 2017-10-24 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cabbage, raw chicken and fried okra above 45f on the cook line. cdi - the cabbage and chicken were cooked. the okra was voluntarily discarded. |
| 2017-10-24 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - p - observed 4 containers of rice at 48f in the walk in cooler. the rice was cooked yesterday and did not cool down in time. instructed to discard the containers of rice due |
| 2017-10-24 |
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. - observed unlabeled spices beside the grill and 3 unlabeled squeeze bottles. |
| 2017-10-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp above dosa batter in the prep unit on the cook line. observed 2 trays of raw chicken stored above fried peppers in the walk in cooler. observed raw fish stored above d |
| 2017-10-24 |
8 |
repeat violation 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the hand sink by the hot hold cabinet. cdi - paper towels were provided.5-205.11 maintain access to handsinks. hands |
| 2017-10-24 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - pic with certification was not present at the start of the inspection. |
| 2017-10-24 |
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. |
| 2017-10-24 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - observed the back door open upon arrival. repair fly fan on back door or keep back door closed.6-501.111 keep the premises free of insects, rodents, and other pests. - observe |
| 2017-10-24 |
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 the facility holding the |
| 2017-10-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed employees working without hair restraints. cdi - employees put on hats. |
| 2017-10-24 |
37 |
repeat violation 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed boxes of chicken on the floor in the walk in freezer. |
| 2017-10-24 |
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 forks and spoons stored with the handles and mouth part touching each |
| 2017-10-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet.observed an employee towel drying plates.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 in |
| 2017-10-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed multiple boxes of napkins and pans stored on the floor in the outside storage room. |
| 2017-10-24 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. - observed sauces stored in palmolive cleaner buckets. explained to the |
| 2017-10-24 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed throughout the facility. cleaning needed on shelving as well. |
| 2017-10-24 |
51 |
general comment 5-501.17 provide a covered waste bin in female restrooms. |
| 2017-10-24 |
53 |
general comment 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 cleaning needed on the walls t |
| 2017-10-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's cell phone, keys and water bottle stored with facility items above the prep table.*for a re-inspection please call: (980) |
| 2017-06-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfpm on site today during inspection. must comply by august 29th, 2017. |
| 2017-06-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one of the handsinks in the kitchen to be out of paper towels. cdi by restocking as instructed when inspector washed hands. |
| 2017-06-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved rasam at 130f in the buffet table. cdi by reheat, observed 167f by inspector. observed chicken tikka masala at 102f in the buffet table. cdi by reheat, observed 166f by inspe |
| 2017-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato chutney at 55f, peanut chutney at 60f, melons at 54-57f in the cold hold buffet table. cdi- inspector had all items moved to walkin cooler for rapid chill. items were r |
| 2017-06-20 |
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 two containers on the front line with dry goods inside and no labels. overall, much improved. |
| 2017-06-20 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p observed hydrogen peroxide in the storage room with gloves and food wrappings. cdi- product was discarded. reorganize storage room and storage like supplies together. |
| 2017-06-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several food containers on the floor in the walkin cooler and freezer. cdi- items were relocated.3-306.11 protect food on displa |
| 2017-06-20 |
41 |
3-304.12 in-use utensils, between-use storage - cstore the fryer baskets on a clean prep table or surface between uses or during non peak times. observed two baskets on the floor and then moved directly to table. baskets were sent to dish washing and th |
| 2017-06-20 |
45 |
4-502.11(a) maintain utensils in good repair. observed ice machine door in need of repair. owner explained he is unable to locate the part. ice is being purchased bagged for use until a new machine can be installed. |
| 2017-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed much improvement in cleaning throughout the kitchen. more cleaning is needed in between the fryers on the line to remove food residue and inside th |
| 2017-06-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p2-201.11(e) ensure food employe |
| 2017-06-07 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed improper handwashing procedure with 2 employees. cdi by demonstrating hand washing and wa |
| 2017-06-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved dirty paper towels stuffed in the handsink. cdi- removed and instructed to clean and keep the hand sink clean and clear for handwashing. |
| 2017-06-07 |
9 |
3-201.11 use food from approved sources only. -p observed leaf plant with stems and large fish without any invoices onsite. do not offer for sale foods from unapproved sources. vr |
| 2017-06-07 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed open tin can of tomatoes covered in mold and decayed heads of lettuce in the walk in cooler. cdi- items were discarded |
| 2017-06-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed washed produce under unwashed produce. 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed uncovered food through the facility |
| 2017-06-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p4-602.12 (a) the food contact surfaces of cooking and baking |
| 2017-06-07 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved a chicken curry pulled from heat for service with internal tempartures less than 165f. cdi by having the employee conti |
| 2017-06-07 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed no active mangerial control as violations will note below. there is no notice of clean tablew |
| 2017-06-07 |
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. -p3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserve |
| 2017-06-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 4 bowls of rice being stored in microwaves for hot holding. observed tandoori chicken stored in the microwave at 200f. facility must purchase hot holding equipment with curr |
| 2017-06-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved no dates on any of the prepared foods in the entire establishment. verification required |
| 2017-06-07 |
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 on the floor in all storage areas and the kitchen.3-306.11 protect food on display using shields, packaging, or other effect |
| 2017-06-07 |
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 dry goods throughout the facility with no labels of identification. |
| 2017-06-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelet on food employee. |
| 2017-06-07 |
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 large spoons stored in 90f water and room temp water bucket on the line. |
| 2017-06-07 |
42 |
'4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed many stacks of wet pans. |
| 2017-06-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination.observed all buffet cups in need of sleeves. |
| 2017-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed broken sneeze guard and broken ice machine door that need to be replaced. observed unfinished wooden pot racks. paint the surfaces. |
| 2017-06-07 |
46 |
4-603.15 washing, procedures for alternative manual warewashing equipment - cobserved pots so large that they can't be cleaned at the 3 comp sink as there is no alternative method is place, as food residue was observed around the plans. |
| 2017-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the entire kitchen and equipment area to be in need of deep and thorough cleaning to remove heavy soil and food debris. |
| 2017-06-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents s |
| 2017-06-07 |
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. -pfobserved melon put directly on buffet on ice at 56f. melon was moved to cool in the |
| 2017-02-20 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a few uncovered items in the walk-in freezer. cdi by covering food. |
| 2017-02-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items such as rice, corn and onions on the buffet below 135f, see temp chart. cdi by reheating. facility states it disposes of all buffet food at 2:30pm. if facility uses tp |
| 2017-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items on the cold buffet and in the kitchen area above 45f, see temp chart. cdi items on the cold buffet shall be discarded at the end of service at 2:30pm. if facility uses |
| 2017-02-20 |
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 most items not properly dated. vr (verification required) return visit required to ensure compliance. if foods requiring date m |
| 2017-02-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 4 bottles of cleaners, chemicals or soap not labeled correctly. cdi by labeling. |
| 2017-02-20 |
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 spices, flour, salt and other working containers not labeled. |
| 2017-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed dish machine operating swith not properly connected to the pass through dish machine. cold buffet is not plug in and ice is used. plan submitted did not specify this as an ice well as there is no flo |
| 2017-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wiping cloths not stored in sanitizer. naan cloth at tandori oven shall be changed daily. |
| 2017-02-20 |
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 several cooking utensils stored in a bucket of room temperature water |
| 2017-02-20 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single service containers being used as food scoops. use utensils with handles. 4-904.11 display and handle single-use and single-service articles to prevent contamination. ob |
| 2017-02-20 |
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 walls on the cook with food debris present. fl |
| 2017-02-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sinks in the front kitchen area and next to the 3 comp sink with food debris and steel wool scrubbers in the sink. sink at 3 comp sink was draining slowl |
| 2017-02-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no employees on the cook line with hair restraints. |
| 2017-02-20 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified pic (person in charge) during inspection. cdi (corrected during inspection) facility has 210 days for compliance from the date the permit was issued or it is a 2 point |