| Violation Date |
Code |
Description |
| 2018-11-01 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed a lot of dust build up high on walls and ceiling i |
| 2018-11-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of severalpieces of equipment needing better cleaning including, fryers, fridges, freezer, tables, prep coolers, stand mixers etc. (repeat) |
| 2018-11-01 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on 3 door fridge needing replaicng. |
| 2018-11-01 |
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 foods being cooled at room temp in flat pans without any additional coolin |
| 2018-11-01 |
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 fried potato slices and mix |
| 2018-11-01 |
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 foods being date marked for 8 days instead of the max 7 day shelf life allowed. cdi- date markin |
| 2018-11-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice from fridge left out of cold holding at room temp for an hour at 75 degrees. cdi- rice moved to fridge to chill to safe cold holding temperature of 45 or below. observed fr |
| 2018-11-01 |
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 rice left out on speed rack at room temp at 75-85 degrees cooling for approx. 2 hrs acc. to pic. cdi- workers moved rice to |
| 2018-10-18 |
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 veggie sambar that had cooled overnight more than 6 hrs in a deep 5 gallon container with a tight lid at 55 degrees. pic vol |
| 2018-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pan of fried cauliflower at 52 degrees stored above chill line of make table. cdi- worker voluntarily dispsoed of cauliflower. |
| 2018-10-18 |
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 5 gallon bucket with tight lid used to cool veggie sambar. sambar improper |
| 2018-10-18 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee using a trash can as a table to hold flat pans of fried foods. cdi- food removed, pan cleaned. employees used prep tables for food prep. |
| 2018-10-18 |
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 oserved no proper date marking in place for date mark required foods older than 24 hrs in prep cooler and 3 door fridge including but not li |
| 2018-10-18 |
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 in use serving spoons and utensils stored in room temp water. cdi- worke |
| 2018-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of several pieces of equipment needing better cleaning including fridges, freezer, tables, prep coolers, stand mixers etc. observed racks i |
| 2018-10-18 |
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 a lot of dust build up high on walls and ceiling |
| 2018-10-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed worker working with food while wearing a watch and ring with designs. cdi- pic had worker remove ring and watch.2-402.11 use head co |
| 2018-04-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above chutney and raw chicken above chicken curry in 3 door fridge and prep cooler. observed raw eggs stored above curry chicken in prep cooler. cdi- food arrang |
| 2018-04-05 |
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. observed several areas of kitchen walls and ceilings need |
| 2018-04-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several areas in kitchen needing better cleaning, most notables outsides of equipment and inside cooler doors, hinges, etc. |
| 2018-04-05 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf quat test strips available were not accurate, need to replace asap, will follow up that proper test strips are available. |
| 2018-04-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a few food workers wearing bracelets.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting ex |
| 2018-04-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed some unwashed produce crates stored on floor. cdi- items stored off the floor. |
| 2018-04-05 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observe thick dial thermometer available. recommend getting a thin probe thermometer for better accuracy. |
| 2018-04-05 |
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 bean dish being cooled at room temp without cooling methods. cdi- r |
| 2018-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 door cooler at front counter with thermometer inside reading 55, holding all tcs foods at 58 degrees including: milk, butter, and cheese. pic said all these items had been del |
| 2018-04-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice stored in non-working rice warmer at 122 degrees since cooking 2 hrs earlier. cdi- allowed pic to time mark rice to use tphc and hold rice 2 more hrs before required dispo |
| 2018-04-05 |
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 a cooked garbanzo bean dish left to cool for approx. 2 hrs without cooling methods observed at 119 degrees. cdi- item volunt |
| 2018-04-05 |
4 |
2-401.11 eating, drinking, or using tobacco - c 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee eating food in the dish area storing food above clean dishes. observed another employee storing open d |