May 29, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  HANDSINK NOT ACCESSIBLE FOR USE AT CALL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Observed insectfly near kitchen prep area. Keep back door closed with screen when not in use.(Plumber on site at call.) (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Clean tray(rack) where glasses are stored (heavy dirt)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Apr 11, 2014 (Restoration)

• Plumbing installed; proper backflow devices
  Adqatue air gaps are lacking between piping from food equipment (i.e. 3 compartment sink, warewashing machine, refrigeration units, etc.) and floor drains in various locations. (REPEAT)
• Plumbing installed; proper backflow devices
  An uncovered floor drain was observed under warewashing machine. (REPEAT)

Apr 10, 2014 (Restoration)

• Food in good condition, safe, unadulterated
  A bag of gnawed onions was observed on shelf in kitchen.
• Food-contact surfaces: cleaned & sanitized
  Unclean food equipment (i.e. interior of warewashing machine, food storage containers, etc.) was observed.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Insects, rodents, & animals not present
  Rodent feces were observed on flooring and shelving in kitchen, 2nd floor and basement. Roach was observed crawling on floor in beverage prep area.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards were observed scratched and scorn.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Trash cans are bring used for food storage.
• Nonfood-contact surfaces clean
  Unclean shelving were observed where rodent feces were present.
• Plumbing installed; proper backflow devices
  Adequate air gaps are lacking between piping from food equipment (i.e. 3 compartment sink, prep sink, warewashing machine, refrigeration units, etc) and floor drains in various locations.
• Plumbing installed; proper backflow devices
  Uncovered floor drains were observed near and under warewashing machine.
• Physical facilities: installed, maintained, & clean
  Damaged wall was observed in kitchen.
• Physical facilities: installed, maintained, & clean
  Unclean flooring was observed in basement and on 2nd floor.

Apr 08, 2014 (Complaint)

• Correct response to questions
  No Certified Food Protection Manager or PIC (person in charge) present upon beginning inspection.
• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Sample copy provided.
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.
• Adequate handwashing sinks properly supplied and accessible
  No soap at handwashing sink on 2nd floor.
• Food separated and protected
  Uncovered food items were observed in various refrigeration units.
• Food-contact surfaces: cleaned & sanitized
  Unclean food equipment (i.e. refrigeration units, interior of warewashing machine, shelving, cooking equipment, etc.) observed in kitchen and 2nd floor area
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Date markings were observed lacking on various ready-to-eat food items in various refrigeration units.
• Proper date marking & disposition
  Expired food items were observed in walk-in refrigeration unit on 2nd floor.
• Food properly labeled; original container
  Unlabeled food container were observed in various refrigeration units and on shelving.
• Insects, rodents, & animals not present
  Rodent feces were observed on flooring and shelving in kitchen and 2nd floor warewashing/storage area.
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• Utensils, equipment & linens: properly stored, dried, & handled
  Large pots in kitchen were observed stored on the floor. Utensils on buffet, tableware and in kitchen were not stored in manner to prevent contamination.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards were observed scratched and scorn.
• Hot & cold water available; adequate pressure
  Hot running water was lacking at handsink on 2nd floor.
• Plumbing installed; proper backflow devices
  Adequate air gaps are lacking between piping from equipment (i.e. 3 compartment sink, refrigeration units, etc.) and floor drains in various locations.
• Physical facilities: installed, maintained, & clean
  Damaged walls and ceilings were observed in kitchen and 2nd floor warewashing/storage area.
• Physical facilities: installed, maintained, & clean
  Unclean flooring and walls were observed in kitchen and 2nd floor area warewashing/storage area.

Aug 22, 2013 (Follow-up)

Aug 08, 2013 (Routine)

• Food separated and protected
  ALL FOOD ON DISPLAY MUST BE COVERED OR UNDER ADAQUATE SNEEZE GUARD IN ORDER TO PREVENT CONTAMINATION. ALL FOOD STORED IN THE REACH IN AND WALK IN UNITS MUST BE COVERED AND PROTECTED IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL FOOD STORED IN THE REACH AND WALK-IN UNITS MUST BE DATED AND LABELED AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  ESTABLISHMENT HAD RODENT DROPPINGS THROUGH-OUT FOOD PREP AREAS UPPER AND LOWER LEVEL.ALL HOLES MUST BE SEALED TO PREVENT RODENT ENTRY. ALL DOORS SHOULD HAVE A METAL WEATHER STRIP TO PREVENT RODENT ENTRY. ESTABLISHMENT MUST INCREASE PEST CONTROL MEASURES IN ORDER TO ADDRRESS THIS ISSUE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  ALL FOOD MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  AREA AROUND THE DUMPSTER CONTAINED DIRT, TRASH, AND DEBRIS AT VISIT. THIS CONDITION MAY CONTRIBUTE TO THE ATTRACTION OF PEST. ALL DUMPSTERS AND GROUNDS AROUND THE DUMPSTERS MUST BE KEPT CLEAN AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED DIRT, DUST AND DEBRIS. ALL FLOOR, CORNERS, AND BASEBOARDS MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST. WALLS THROUGH FOOD PREP AREA CONTAINED DIRT, DUST AND FOOD SPLATTER. ALL WALL MUST BE CLEANED WHERE NEEDED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 11, 2013 (Routine)

• Management awareness; policy present
  NO EMPLOYEE HEALTH POLICY ON FILE
• Wiping cloths: properly used & stored
  MULTI PURPOSE USE OF WIPING CLOTHS (Corrected On Site)
• Nonfood-contact surfaces clean
  DIRTY UTENSILS IN KITCHEN SINKS, REFRIGERATION UNITS (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  BURNT OUT BULBS OVER STOVE IN KITCHEN.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 26, 2012 (Follow-up)

Dec 10, 2012 (Complaint)

• Food-contact surfaces: cleaned & sanitized
  clean and sanitize all reach-in units inside of the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper date marking & disposition
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no date or label on cokked foods inside of the walkin refrigerator upstairs
• Insects, rodents, & animals not present
  Rodent droppings cited on the outside of the back door of the restaurant. Have exterminator bait outside of the restaurant(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  round large plate at buffet station needs a sneeze guard(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Clean exterior of all equipment inside of the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floors under around equipment inside of the kitchen contain debris/remove all old equipment inside of the restaurant that is no longer in use to prevent harborage(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 25, 2012 (Routine)

• Food-contact surfaces: cleaned & sanitized
  soda gun holder at the bar downstairs/Clean and sanitize first reachin refrigerator in the kitchen (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Large round hot plate on the buffet station does not have a sneeze guard(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  clean exterior of all equipment inside of the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Clean floors behind the deep fat fryers and upstairs under shelving that condiment bins are stored(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

May 31, 2012 (Restoration)

May 30, 2012 (Follow-up)

• Hands clean and properly washed
  No food employees observed washing hands during inspection.
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sinks.
• Food-contact surfaces: cleaned & sanitized
  Cutting boards on line found unclean with stains on them.
• Insects, rodents, & animals not present
  Insect zapper found installed above food preparation area.
• Insects, rodents, & animals not present
  Rodent (rat) droppings and live roaches found in kichen area.
• Contamination prevented during food preparation, storage, & display
  Cloth napkins and towels used to cover food and stretch dough for naan.
• Personal cleanliness
  Food Employees observed not wearing hair restraint while preparing food.
• Single-use/single-service articles: properly stored & used
  Single-use/disposable containers reusesd for food storage.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Inside of rice steamer is peeling off into area where rice is contained.
• Warewashing facilities: installed, maintained, & used; test strips
  No 3- or 2-compartment sink in establishment for warewashing.

May 10, 2012 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(Dried food particles inside of the reach in refrigerator at the front entrance/clean and sanitize canopener and replace worn cutting boards
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Rodent droppings sited out front on the side of the bar. Provide effective extermination
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean floors on the side of the reachin refrigerator at the bar and inside of the kitchen
• Adequate ventilation & lighting; designated areas used
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Replace missing light covers inside of the kitchen