| Violation Date |
Code |
Description |
| 2018-12-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged tile in floor near 3 compartment sink and cook line. |
| 2018-12-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified pic on site during inspection. cdi by instruction. |
| 2018-12-18 |
8 |
6-301.11 handwashing cleanser, availability - pf - observed sanitizer in soap dispenser at handwashing sink behind front counter. cdi, hands soap provided. |
| 2018-12-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed several yogurts and sauces not covered / protected in walk in cooler and freezer. cdi, to ensure that all foods covered and protected. |
| 2018-12-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken held on shelf above prep area at 92 degrees f. cdi, operator voluntarily discarded chicken. |
| 2018-12-18 |
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 cooked beans and chicken in containers not date marked in walk in cooler but prepared on sunda |
| 2018-12-18 |
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 pic not able to locate wr |
| 2018-12-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed 2 bowls and 2 knives stored as clean but soiled with food debris. cdi, equipment relocated for cleaning.4-602.11 equipment food-contact surfaces and utens |
| 2018-12-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bags of rice stored on ground in kitchen and walk in freezer. repeat.3-307.11 miscellaneous sources of contamination - c - observ |
| 2018-12-18 |
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 in-use scoops stored in dry food containers and sauces with no h |
| 2018-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans being wet stacked. repeat.4-803.11 storage of soiled linens - c - observed several soiled cloths stored on containers and at prep area throughout kitchen. |
| 2018-12-18 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-service manufacturer yogurt containers being washed and reused. |
| 2018-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy soil accumulation and debris on shelving at prep refrigerators, over containers of sauces, between cooking equipment and floors. repeat. |
| 2018-12-18 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed spray bottle of cleaner stored over clean single-service articles. |
| 2018-09-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf - observed spray bottle of toxic agent stored above 3 compartment sink and not labeled. cdi, operator labeled spray bottle. |
| 2018-09-25 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf - observed goat touched with hand of food employee. cdi, food touched voluntarily discarded by pic. |
| 2018-09-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed handwashing sink taped off and not used due to wall repair. vr to ensure that hot water sink is accessible for employee use. |
| 2018-09-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken stored over cooked chicken in walk in cooler. cdi, foods relocated for proper storage. improvement made since previous inspection. |
| 2018-09-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed sanitizer measuring 0ppm at sanitizer vat. cdi, sink refilled to required concentration. |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cooked chicken and cooked onion on top left hand side of prep unit 2. repeat. |
| 2018-09-25 |
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 several items held using |
| 2018-09-25 |
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 deep container of goat cooling at ambient room temperature in kitchen at |
| 2018-09-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers being wet stacked above 3 compartment sink. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing |
| 2018-09-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food in container stored on ground in walk in freezer. |
| 2018-09-25 |
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 single-service scoop stored in dry storage container. observed in-use ut |
| 2018-09-25 |
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 rubbermaid roughneck containers used to store dry food ingredie |
| 2018-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout facility accumulating heavy food residue and soil. observed grease and residue between cooking equipment. |
| 2018-09-25 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light shields missing in lighting in kitchen and near dry storage areas. |
| 2018-09-25 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in standing water in prep sink. if using water to thaw use running water at 70 degrees f and below. |
| 2018-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed chicken overstacked and above 45 degrees f in flip top prep unit. cdi, chicken removed to rapidly cool. |
| 2018-06-13 |
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 2 food employees wash hands but turn faucet off with their bare hands after handwashin |
| 2018-06-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce and tomatoes over ready to eat foods in walk in unit. observed foods uncovered / unprotected in walk in cooler. cdi by instruction and unwashed pr |
| 2018-06-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several utensils, can opener and bowls stored clean but soiled with food debris. cdi, equipment relocated for cleaning. |
| 2018-06-13 |
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 deep container of onion sauce cooked and cooled from overnight in walk in freezer according to pic at 74 degrees f. cdi, s |
| 2018-06-13 |
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 large portions of rice he |
| 2018-06-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not certified. cdi by instruction. |
| 2018-06-13 |
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 bowls without handles used for scoops. - |
| 2018-06-13 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed metal containers being wet stacked on at clean drying rack.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. ob |
| 2018-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy accumulation of soil and debris accumulating on shelving throughout and between prep equipment. |
| 2018-06-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some floor damage near prep area. |
| 2018-06-13 |
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 container of sauce cooling in walk in freezer from night before. cd |
| 2018-03-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification at the beginning of the inspection. -2- |
| 2018-03-29 |
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 tomato sauce and coconut sauce cooked and cooled overnight at 90f and 51f at the beginning of the inspection. cdi - pic volu |
| 2018-03-29 |
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 cooked foods cooling in deep portions in the walk in cooler and prep unit |
| 2018-03-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw and cooked foods stored on the floor in the kitchen, walk in cooler and dry storage areas. -1- |
| 2018-03-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee preparing food without hair restraint. -0- |
| 2018-03-29 |
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 scoop handles inside tumeric and other foods. observed bowls without han |
| 2018-03-29 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed rust buildup inside wok stye cooking pan and peeling can opener. -0- |
| 2018-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the outside of prep cooler doors and on the outside of bins used for spice storage. -1- repeat |
| 2018-03-29 |
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 buildup around the baseboards throughout the fac |
| 2017-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal pans and pots on clean dish rack with sticker residue left on them after the warewashing process. also observed clean utensils hanging behind cl |
| 2017-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken on counter top holding at 53f and heavy cream in flip top unit holding at 54f. pic stated that chicken was left out due to ehs arrival and cream was likely left out |
| 2017-12-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled chemical spray bottle at dish machine area. cdi: bottle labelled as a soap solution. |
| 2017-12-07 |
33 |
3-501.13 use approved thawing methods. observed lamb thawing at prep sink to the left of ice machine in standing water. ensure that running water is used for all thawing.repeat. |
| 2017-12-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees working with food while wearing bracelets and watches. repeat. |
| 2017-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken holding below 135f on counter tops throughout facility. pic stated that chicken was not finished cooking yet and that sauce still had to be added and chicken cook |
| 2017-12-07 |
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 in use utensils stored in a bucket of dirty water at room temperature ne |
| 2017-12-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed take out boxes throughout facility stored with food contact surface facing upward. cdi: inverted. |
| 2017-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue on shelving throughout facility. repeat. |
| 2017-12-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth placed directly on prep table while not in use. cdi: cloth placed in sanitizer bucket. |
| 2017-08-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf over prep unit with goods for restaurant. cdi: drink voluntarily discarded. |
| 2017-08-12 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several foods in walk in freezer stored in uncovered containers. |
| 2017-08-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils on rack stored as clean with visible food debris on them, including food processor parts and can opener blade. cdi: all soiled utensi |
| 2017-08-12 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in prep sink with no running water over it. repeat. |
| 2017-08-12 |
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 incomplete written procedur |
| 2017-08-12 |
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 being hydrated while sitting directly on the floor. |
| 2017-08-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees wearing bracelets on their arms while working with food. |
| 2017-08-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed main cook line area, as well as shelving and in floor of walk in units in need of cleaning to remove food debris. repeat. |
| 2017-04-26 |
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 lamb prepared on yesterday reading 55f. cdi - discarded. 3-501.14(b) quickly cool tcs foods that are prepared from room te |
| 2017-04-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed containers of rice, chicken, potatoes, sauces, cabbage, and other items in walk in cooler reading 47-54f. pic states that cooler was not working properly this morning. repair |
| 2017-04-26 |
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 - 0 pts - observed chicken, cabbage, cheese, lamb, chicken, and other items on the flip top with no dates. cdi- all items labeled. it is vit |
| 2017-04-26 |
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 several items on time wit |
| 2017-04-26 |
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 cooling of tomatoes and lamb tightly covered. cdi - discarded. observed |
| 2017-04-26 |
33 |
3-501.13 use approved thawing methods. - observed chicken thawing in standing water. |
| 2017-04-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0pts - observed lids on dumpster collapsed and in need of repair.note: assess all non-compliant items listed on permit. ensure that items are completed by 9/2 |
| 2017-04-26 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - observed cauliflower being cut without washing. |
| 2017-04-26 |
45 |
n/a |
| 2017-04-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -0 pts - observed cleaning needed in shelving of walk in cooler. |
| 2017-04-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - 0pts - observed can opener soiled. ensure can opener is cleaned at least every 4 hours. cdi - re washed. observed large metal pots being used in establi |
| 2017-04-26 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf - 0 pts - thermometer missing from beverage unit. note: assess all non-compliant items listed on permit. ensure that items are completed by 9/2017 |
| 2017-04-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored over raw ground beef, lamb, and goat. cdi - moved.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken stored over cooked c |