| Violation Date |
Code |
Description |
| 2018-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food buildup on prep counters and inside equipment. -.5- |
| 2018-12-19 |
45 |
4-402.11 (a)(3)fixed equipment, spacing or sealing-installation - c in areas subject to moisture, fixed equipment shall be sealed to adjacent wall. observed handsink with old caulking that is no longer sealing the area. -0- |
| 2018-12-19 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented cans stored with intact cans on rack in dry storage. cdi - pic separated cans that have dents. - |
| 2018-12-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed first aid kit stored above drink boxes and microwave near handsink. cdi - pic moved first aid kit to rear location near back door. -1- |
| 2018-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed only two items on the buffet declared on tphc at beginning of inspection, but remaining items that are hot holding were 93-123f. cdi - pic placed buffet on tphc. ehs reminded p |
| 2018-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed heavy buildup on cutting board at cook line. cdi - pic sent cutting board to dish pit for cleaning. -1.5- |
| 2018-12-19 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed uncovered dry spices on spice rack to the far right of the cook line at beginning of inspection. cdi - pic covered these spices during inspection. -1 |
| 2018-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cutting boards on rear drying shelf. -1- repeat |
| 2018-09-28 |
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 buffet being set up on tphc |
| 2018-09-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chicken tandoori reheated and placed on buffet at 11:00 at 109f. cdi - pic reheated to 169f. -1.5- |
| 2018-06-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification at beginning of inspection. -2- |
| 2018-06-26 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed unwrapped plastic containers on spice rack to the right of the cook line. cdi - pic wrapped these during the inspection. -1.5- |
| 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 tiki masala chicken, curry chicken and paneer on speed rack cooling at roo |
| 2018-06-26 |
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 3 of 15 plastic bins of spices not labeled. -0- points not escalated today as more than half of containers labeled correct |
| 2018-06-26 |
36 |
6-202.13 properly locate mechanical insect control devices. observed fly strips hanging on knife magnet. -0- |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans near dish machine and drinking cups on top of beverage dispenser. repeat -1- |
| 2018-06-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed missing handle on the hot water side of the first kitchen handsink nearest the cook line. -0- |
| 2018-06-26 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. -0- |
| 2018-06-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed foods stored under leaking condenser in walk in . -1- repeat |
| 2018-03-23 |
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 tandori chicken cooling on speed rack in kitchen at 104f. cdi - moved to walk in |
| 2018-03-23 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler condenser leaking water. pic indicated that a repair tech has been contacted to repair. |
| 2018-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying rack. separate to allow air drying. |
| 2018-03-23 |
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. scoops with no handles stored in containers of sauces. cdi - scoops removed. |
| 2018-03-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. close and seal packages of spices in dry goods area to prevent contamination and prevent attracting pests. |
| 2018-03-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple containers of spices at cook line with no label. advised pic on which containers are easily recognizable and which are o |
| 2018-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf metal food pans stored as clean with stickers and sticker residue. cdi - all sent to dish area to be processed. |