| Violation Date |
Code |
Description |
| 2018-12-31 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-12-31 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil.some dry cloths soiled. |
| 2018-12-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor.large buckets of curry stored on floor in wic. keep off floor. cdi- removed from floor. repeat |
| 2018-12-31 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some oils not labeled. |
| 2018-12-31 |
34 |
no chemical test strips on site. vr. |
| 2018-12-31 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.some spices not covered/protected in dry area. keep covered/protected. |
| 2018-09-25 |
1 |
2-103.11(j) consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars abd buffetts as specified under 3-304.16; pfno sign at buffett stating a clean plate must be used. cdi- pic made a sign on sit |
| 2018-09-25 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw shell eggs stored above rte curry. cdi- curry moved. repeat.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.multiple containers in dry |
| 2018-09-25 |
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. -p observed one pan of chicken curry and one pan of chicken/rice that failed cooling. both products recorded temp. of above 45f (see ch |
| 2018-09-25 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfcooked samosa dated with a date of 9/9. pic knew date was wrong and dated correctly. assure dates are accurate. |
| 2018-09-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf improper cooling methods observed of chicken curry and chicken rice (see # 18). cdi- fo |
| 2018-09-25 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. two personal drinks stored on higher shelves. keep on lower shelves so no possible contamination |
| 2018-09-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor.two containers of food on the floor in the freezer. cdi- removed from the floor. |
| 2018-09-25 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil.some dry cloths soiled with debris. once cloths become dirty, discard. |
| 2018-09-25 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. cups used as scoops in many |
| 2018-09-25 |
45 |
4-501.11 maintain equipment in good repair.wash gage for dish machine is not working. pic will address issue when ecolab comes for next visit. |
| 2018-09-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. sugar, flour, etc not labeled. |
| 2018-06-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken being stored above rte foods. cdi raw chicken was moved to bottom shelf; did not observe any potential contamination. |
| 2018-06-26 |
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 two pans of rice that were prepared yesterday and cooled last night still above 45 degrees. cdi product was discarded. overa |
| 2018-06-26 |
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 rice being cooled in deep shallow pans and then stacked on top of each oth |
| 2018-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed strainers, utensils and pans stored as clean with food debris on them. observed can opener with food debris. cdi all items returned to ware washing. r |
| 2018-06-26 |
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 tvs, boxes and other items being stored at waste area. make sure to not store any items that are not necessary for |
| 2018-06-26 |
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 in flip top unit. repeat overall food establishment has made great strides with cleaning overall. points not increased. |
| 2018-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs, heavy cream, baby corn, tandoori chicken, red chicken, fried peppers and lentils (dhalel) cold holding above 45 degrees. cdi all product was discarded. |
| 2018-06-15 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic not actively controlling cooling methods, hand washing habits of food employees and bhc. also observed issues with active management control of keeping fo |
| 2018-06-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages being stored above food preparation surfaces and food. cdi drink was relocated. make sure to store drinks so equipment, single service and f |
| 2018-06-15 |
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. -p observed food employee going from dirty to clean without washing hands |
| 2018-06-15 |
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 food employee cutting onions bare hand. cdi product discarded and reviewed with food employee regarding gl |
| 2018-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils such as strainers and other equipment stored as clean with food debirs on it. observed hotel pans with sticker residue. cdi items were return |
| 2018-06-15 |
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 3 pans of rice that were prepared yesterday evening still above 45 degrees. cdi product was discarded and reviewed cooling p |
| 2018-06-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice and noodles hot holding below 135 degrees. cdi noodles was discarded and rice was reheated to above 172 degrees (temperature chart is full). |
| 2018-06-15 |
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 food going out to buffet b |
| 2018-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed low boy reach in unit with standing water and holding food above 45 degrees. make sure to have equipment fixed. repeat **transitional item food establishment has until 8/29/2018 to complete items.**4-50 |
| 2018-06-15 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed food establishment using a laser gun thermometer for measing tcs and thin sliced foods. cbi reviewed with pic which therm |
| 2018-06-15 |
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 containers of spices, oils, and aqueous solutions not labeled. make sure to label all working containers once removed from |
| 2018-06-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the food establishment. make sure to have pest control address. |
| 2018-06-15 |
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 stored on the floor in the walk in cooler. repeat |
| 2018-06-15 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf (b) sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. if equipment or utensils are too large for the warewashing sink, a warewashing mach |
| 2018-06-15 |
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 in reach in units, gaskets, sides of equipment, shelving etc. make sure to increase cleaning frequency. repeat. |
| 2018-06-15 |
54 |
6-303.11 intensity-lighting - c lighting shall be at least 50 foot candles where food preparation is occurring. observed lighting in kitchen less than 50 foot candles. make sure to repair. transitional items have untill 8/29/2018 repeat . |
| 2018-06-15 |
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 food establishment is cooing product down in deep large pans with large quantity of |
| 2018-03-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved raw fish being stored below chicken. cdi pic rearranged storage order.observed unwashed vegetables (carrots, potatoes |
| 2018-03-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-03-14 |
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 food going on tphc for buff |
| 2018-03-14 |
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 oil containers and spice shakers not labeled. make sure to label all working containers of food once removed from original |
| 2018-03-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in walk in cooler and dry storage. make sure to keep food off the floor. |
| 2018-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build-up and debris in reach in units, shelving etc. make sure to increase cleaning frequency. |
| 2018-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on bottom low boy reach in unit. make sure to keep in good repair. **on transitional have untill august 2018 to finish.** |
| 2018-03-14 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as spray arms, nozzles, baseboards etc shall be cleaned before use, as needed and every 24 hours. observed significant build-up inside of ware washing basin. make sure to in |
| 2018-03-14 |
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 significant dust on ceiling over food preparatio |
| 2018-03-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed herbs in hand sink. cdi spoke to pic and she will retrain employee to ensure hand sinks are only being used for washing of hands. |
| 2018-03-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.4-502.13 single-use and single-service articles may not be reused.observed food establishment reusing single service for dispensing in fo |
| 2018-03-14 |
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 at time of inspection observed food employee touching and cutting cabbage with bare hands. cdi product was discarde |