- Basic - Bathroom door not self-closing. Employee bathroom.
- Basic - Bowl or other container with no handle used to dispense food. Observed bowls used as food scoops **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Duct tape used to repair a chest freezer in the kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. Observed 6 employees working in the kitchen without hair restraints.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bain Marie cooler on the cook's line.
- Basic - Reach-in cooler gasket torn/in disrepair. The cook's line Bain Marie cooler.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen hand sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All PH food in the Bain Marie cooler on the cook's line.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Both dishwashers. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed a cook change gloves without washing hands first. **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area. Observed small flies in the dry store room in the area of the onions.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer in the 3 compartment sink is over 200 ppm.
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no color chart available for the chlorine test paper .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Bain Marie cooler on the cook's 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. Observed at least 12 different cooked vegetable dishes not date marked in the walk-in cooler. Observed no date marking in use at all. **Corrected On-Site** **Repeat Violation**
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Non-handled container used for spices. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitizer being used . **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses in the kitchen. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In the dry store room. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Large container of sugar in the kitchen. **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Observed cooked potatoes at 111° in the steam table in the kitchen. Was rapidly reheated. **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. Observed employee chopping cilantro to be used as a garnish bare handed. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw shell eggs over cooked vegetables in the walk-in cooler **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can by the dish machine. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Homemade yogurt covered while cooling in the walk-in cooler in a large container. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed many cooked items in the walk-in prepared more than 24 hours earlier not date marked.
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. 2 in kitchen
- Basic - Accumulation of food debris/soil residue on soap dispenser. Kitchen
- Basic - Bathroom door not self-closing. Male employees.
- Basic - Bowl or other container with no handle used to dispense food. Bowl used for scooping food in the walk-in cooler.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of the microwave oven on the cooks line.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Prepped vegetables, eggs, creamer.
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line Bain Marie cooler.
- Basic - Duct tape used to repair nonfood-contact surface. Chest freezer door.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Cooks line Bain Marie cooler, Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not keep any potentially hazardous (time/temperature control for safety) foods in this unit until it is repaired, operating properly and able to maintain food at proper temperatures.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Store room.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Salt in the kitchen
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooks line Bain Marie cooler.
- High Priority - Food stored in ice used for drinks. See stop sale. Drink bottle in the ice inside the ice machine.
- High Priority - Raw animal food stored over cooked food. Eggs over cooked food in the walk-in cooler. **Corrected On-Site**
- High Priority - Stop Sale issued due to adulteration of food product. Water bottle inside the ice in the ice machine.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Coconut chutney
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing. Used to moisten a wiping cloth **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to the dish machine. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cold buffet
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. no date marking of many different foods in the walk-in cooler. **Repeat Violation**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Kitchen
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Floors not maintained smooth and durable. Joints
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises. Three dead small roaches in lzdies bathrooms Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed soil residue in storage containers.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Observed unnecessary items on the premise.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk in cooler
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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10/30/2012 | Complaint Full | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises. Three dead roaches by hand washing sink -
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat in walk in cooler
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Spices
- Critical - Observed uncovered food in holding unit/dry storage area. Several foods in walk in cooler -
- Critical - Observed uncovered food in holding unit/dry storage area. Spices
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Several sauces and ready to eat in walk in cooler -
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Vegetable at 60* F- Corrective action- In freezer
- Critical - Hand wash sink lacking proper hand drying provisions.Employee' s restroom
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.Ice scoop
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. Cooling food stored on floor
- Observed improper storage of maintenance tools that interferes with cleaning.
- Observed in-use utensil stored in water at or above 135 degrees Fahrenheit.
- Observed personal care item stored with food.
- Observed residue build-up on nonfood-contact surface. Shelves in kitchen
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. pices abd sugar
- Observed unnecessary items on the premise.
- Observed utensils in poor condition. No handle on scoop in potatoe in walk in cooler
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Several food in walk in cooler
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Salt sauces and sugar
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3/16/2012 | Routine - Food | Inspection Completed - No Further Action |
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