- Basic - Ceiling tile missing. Observe red 2 ceiling tiles are missing above the 3 compartment sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom.
- Intermediate - Cold water not provided/shut off at employee handwash sink at the end of the cook's line.
- Intermediate - No color/concentration comparison chart available for chlorine chemical test kit used to check sanitizer.
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing. Observed 2 ceiling tiles are missing above the 3 compartment sink.
- Basic - Dead roaches on premises. 5 dead roaches on the floor near the walk-in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked vada (lentil) at 91° on the buffet line. There was no source of heat to keep the item warm. Operator placed a lit stereo under the item. **Admin Complaint** **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed cooked rice, lentil and cream of wheat with no sneeze guard protection on a sel sevice buffet line.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Admin Complaint** **Repeat Violation**
- Intermediate - Required employee training provided by a person who is not a certified food manager. Observed employee training certificates are signed by Sontosh Shetty who is not a Certified Food Manager. **Admin Complaint** **Repeat Violation**
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4/18/2014 | Routine - Food | Administrative complaint recommended |
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. None used nor available for the 3 compartment sink, establishment will sanitize all wares in the dish machine. At callback, no sanitizer of any kind was available to use for the 3 compartment sink.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. All employees could not answer how cold do you have to keep cold food or how hot do you have to keep hot food on the buffet. At callback inspection, no employee could answer the same questions.
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer for the dish machine. At callback, no chlorine test kit of any kind was available.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Training certificates lack Trainer''s CPFM Certificate number.
- Intermediate - Required employee training provided by a person who is not a certified food manager. Non CPFM EMPLOYEES are listed on the employee training certificates as the trainers. At callback inspection, Santosh Shetty, whose Food manager certificate expired on 4/19/11, said that he filled out the Employee Training Certificates dated 10/20/12
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1/9/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Using a metal stem thermometer for a refrigerator, need to get a refrigerator thermometer.
- Basic - Stored food not covered in walk-in cooler. Cooked potato, rice, peas, sauces and prepped vegetables.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Service area.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. None used nor available for the 3 compartment sink, establishment will sanitize all wares in the dish machine.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. All employees could not answer how cold do you have to keep cold food or how hot do you have to keep hot food on the buffet?
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer for the dish machine.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Training certificates lack Trainer's CPFM Certificate number.
- Intermediate - Required employee training provided by a person who is not a certified food manager. Non CPFM EMPLOYEES are listed on the employee training certificates as the trainers.
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11/7/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site** At callback inspection, observed the cook handling a salad mixture with his bare hands.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.sever line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. At callback inspection, no food prepared on site in the walkin cooler was date marked. Yogurt, Sabrina, samosa, black beans, potatoes, pasta
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7/18/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Drain cover(s) missing.
- Basic - Floor area(s) covered with standing water.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.rice- corrective action reheating for hot holding
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.freezer
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.sever line **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.sever line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/16/2013 | Routine - Food | Warning Issued |
- Observed residue build-up on nonfood-contact surface. Dish racks
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1/16/2013 | Complaint Full | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired 10/10/12
- Observed ceiling in disrepair.
- Observed clean utensils/equipment stored in dirty drawers- Dry storage
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning.
- Observed residue build-up on nonfood-contact surface. Dish racks
- Observed residue build-up on nonfood-contact surface. Shelves in kitchen
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Several spices
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. By restrooms
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10/29/2012 | Complaint Full | Warning Issued |
- Nonfood-contact equipment not designed and constructed in a durable manner. By server station-
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Spice machine-
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All ready to eat in walk in cooler -
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Improper location of garbage disposal area- Bag outside
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Counter by hand washing sink
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. Sauce Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Whole weat atta Corrected On Site.
- Table-mounted nonfood-contact equipment is not easily movable or installed on legs of at least 4 inches.- By hand washing sink
- Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-serve and single-use articles. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Oil Corrected On Site.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/22/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoope Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Counter by server line-
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Grinder
- Observed utensils in poor condition. No handle on scoope in sauces- walk in cooler
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
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12/22/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Critical - Current license properly displayed
- Floors properly constructed, clean, drained, coved
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
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10/18/2011 | Routine - Food | Warning Issued |
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