Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Service
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Score
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Date
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ROUTINE INSPECTION
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11/22/2023
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Observed hot water of 116 degrees F available at three-compartment sink. Operator shall provide hot water of at least 120 degrees F throughout the facility. Correct by 11/30/2023.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed missing handle for middle door of three-door refrigerator. Operator shall replace handle and maintain equipment in good working order. Correct by 11/30/2023.
Observed mechanical ware wash machine that provided no chlorine sanitizer. Equipment specified that 50 parts per million (PPM) of chlorine shall be provided. Discontinue this use of the mechanical ware wash machine and route all ware washing to the three-compartment sink until it is repaired or replaced and able to provide 50 ppm of chlorine sanitizer. Correct by 12/1/2023.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed bulk ice storage and spice storage scoops stored with the handle in contact with the ice and spices. Discontinue this practice. All scoops shall be stored with handles outside of food. Correct today, 11/22/2023.
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ROUTINE INSPECTION
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06/13/2023
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed several food items held at improper holding temperatures. Monitor the holding temperatures throughout the day and action to correct, such as relocating to colder unit, repairing the refrigeration unit, etc. The food items were as follows:
-Chicken curry at 48 degrees F. Discarded approximately seven and a half pounds of chicken curry.
-Goat Vindaloo at 46 degrees F. Discarded approximately two and a half pounds of goat vindaloo.
Food items voluntarily discarded upon request.
All food items shall be cooled to 71 degrees F within two hours, and then to 41 degrees F or below within four. Ensure all staff is trained on proper cooling procedures.
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Observed bulk storage containers stored underneath open liquid ajax container in dry storage area. All food must be stored in a manner in which it is protected from chemical contamination. This was corrected on site as Ajax container was moved to proper chemical storage area.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed ceramic bowl with no handle being used as scoop for dry bulk storage of flour. Discontinue this practice. Ensure to provide scoops/food dispensing equipment which have handles to prevent possible contamination, and eliminate bare hand to food contact. Correct today 6/13/2023.
This is a repeat violation.
Observed dirty handles on standing refrigerator. Observed missing handle on TurboAir three door refrigerator and loose handles on remaining two doors. Ensure all equipment is clean and maintained in good working order. Correct today, 6/13/2023.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Observed lacking thermometers in refrigerators within facility. Ensure refrigeration units contain thermometers to properly monitor internal temperature. Correct today, 6/13/2023.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed excessive grease build-up on sides of stove top underneath grease hood of cook line. Clean/maintain affected areas. Ensure all nonfood-contact surfaces of equipment and utensils are maintained clean by 6/20/2023.
This is a repeat violation.
Observed excessive dirt and grime accumulation on dry storage shelves. Clean and maintain clean to prevent contamination of dry storage items/food contact surfaces. Correct by 6/20/2023.
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INSPECTION FOLLOW-UP
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10/18/2022
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Observed a lack of hot water provided to the three-compartment sink, measuring at 115 degrees F. Hot water of 120 degrees F is required at all preparation, ware washing and janitorial sinks. Ensure to adjust hot water and provide 120 degree water from the appropriate facilities.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed plastic containers being used as food scoops provided to bulk food containers. Discontinue this practice. Ensure to provide scoops/food dispensing equipment with handles to prevent possible contamination, and eliminate bare hand to food contact.
Observed the facility using gallon milk jugs as storage containers for storage of various dressing/sauces. Discontinue this practice. Remove all unapproved containers, utensils and equipment from the facility an replace only with food grade storage containers.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed wet wiping cloths on the drain board of the three-compartment sink. Provide a sanitizer bucket to active food preparation areas which contain an adequate concentration of sanitizer. Ensure all food contact surfaces are clean and sanitized with a sanitizer solution of 100 parts per million (PPM) chlorine sanitizer or 200 PM quaternary ammonium sanitizer, at the appropriate frequency. Corrected on site as staff were educated on how to properly set-up a sanitizer bucket with the appropriate concentration of sanitizer solution. Staff were also instructed to wipe down all recently used
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BILLABLE FOLLOW-UP
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10/08/2022
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Permit reinstated
An inspection was conducted on this date at the request of the owner to verify compliance with the reason for closure. The inspection resulted in permit reinstatement.
Inspectors Comments: On this date observed no signs of cockroach activity. Latest pest control service received 10/7/2022, no activity noted. At this time the facility is permitted to resume operation as the permit is hereby re-instated. An unscheduled follow-up inspection will be conducted within 10 days when the facility is operating. The facility must score a 95 or above or
additional follow-up inspections will be conducted until the facility scores a 95 or above.
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COMPLAINT INVESTIGATION
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10/06/2022
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Permit Suspension
If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. Permit may be suspended or revoked for non-compliance. (114409, 114405)
Inspectors Comments: A complaint investigation concerning sanitary conditions was conducted at this time. Facility's health permit is hereby suspended due to evidence of an active cockroach infestation. At the request of the permit holder a re-inspection will be conducted, which is required prior to permit reinstatement. Contact your inspector once the imminent health hazard has been resolved and is no longer present at your facility.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed live /evidence cockroaches in the following areas:
- 2 live cockroach beneath the two-compartment sink
- 1 live german cockroach on the side of the nan oven
- 1 dead German cockroach beneath range burner provided to the cooks line
- 1 dead German cockroach beneath the preparation table provided to the cooks line
Clean and disinfect all affected areas. Ensure facility is free of vermin at all times. Facility's health permit is hereby suspended. At the request of the permit holder, a re-inspection will be required prior to permit reinstatement.
Food in good condition, safe and unadulterated
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254, 114254.3)
Inspectors Comments: Observed approximately 10-20 small unidentifiable brown bugs in a small container of flour. Observed 30-40 small unidentifiable small bugs in the bulk container of flour provided to the back storage area. Food shall be maintained free from adulteration, in good condition, and food or food containers and pallets which are not infested with vermin or otherwise contaminated. Corrected on site as management voluntarily removed and discarded the flour.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed kitchen hand sink lacking paper towels and hand soap in each appropriate dispenser. Ensure all handwash facilities are easily accessible and adequately supplied.
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ROUTINE INSPECTION
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07/12/2022
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed (1) old dead german cockroach carcass on the floor provided below the cold holding table. No additional evidence of a possible infestation was observed. Clean and sanitize the affected area no later than 7/13/2022. Take necessary measures to eliminate and prevent vermin from entering the facility. Ensure the facility is maintained free of vermin and inspects at all times.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed plastic containers being used as food scoops provided to bulk food containers. Discontinue this practice. Ensure to provide scoops/food dispensing equipment with handles to prevent possible contamination, and eliminate bare hand to food contact.
Observed the facility using gallon milk jugs as storage containers for storage of various dressing/sauces. Discontinue this practice. Remove all unapproved containers, utensils and equipment from the facility an replace only with food grade storage containers.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed soiled dishware stored directly on the floor of the kitchen. Discontinue this practice//. Ensure not to store food contact surfaces on the ground of the kitchen.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed excessive dust/debris build-up on the fan guards of the upright double door refrigerator. build-up between and around hoses of equipment provided to the cooks line. Clean/maintain affected areas. Ensure all nonfood-contact surfaces of equipment and utensils are maintained clean by 7/15/2022.
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ROUTINE INSPECTION
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01/11/2022
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed (1) dead german cockroach below the fryer at the cooks line. No additional evidence of a possible infestation was observed. Clean and sanitize the affected area no later than 1/12/2022. Take necessary measures to eliminate and prevent vermin from entering the facility. Ensure the facility is maintained free of vermin and inspects at all times.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed utensils, in continuous contact with potentially hazardous food (i.e. serving utensils) stored in a metal container which was measured at 77 degrees F. Discontinue this practice. Ensure in-use utensils are intermittently stored in a container of water that is maintained at or above 135 degrees F and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. Compliance with this requirement shall be achieved no later than 1/15/2022.
Observed recently washed metal containers with water nesting within the food contact surface, not allowed to adequately drain and air dry prior to re-use. Discontinue this practice. Ensure to allow all equipment and utensils to adequately drain and air-dry before reuse. Train staff to carry out this practice no later than 1/15/2022.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed excessive grease build-up between and around hoses of equipment provided to the cooks line. Clean/maintain affected areas. Ensure all nonfood-contact surfaces of equipment and utensils are maintained clean by 1/25/2022.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed women's restroom hand sink to be improperly draining/clogged. Repair/ maintain sink. Ensure all plumbing and plumbing fixtures are properly installed, maintained to prevent contamination, fully operative, and in good repair. Compliance shall be achieved no later than 1/15/2022.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed bowls being used as food scoops of bulk food containers. Discontinue this practice. Ensure to provide scoops/food dispensing equipment which have handles to prevent possible contamination, and eliminate bare hand to food contact.
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INSPECTION FOLLOW-UP
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08/23/2021
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed utensils, in continuous contact with potentially hazardous food (i.e. rice scoop and serving equipment) stored in a metal container at room temperature. Discontinue this practice. Ensure in-use utensils are intermittently stored in a container of water in which the water is maintained at or above 135 degrees F and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. Compliance with this requirement shall be achieved no later than 8/23/21.
Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Observed water of 111 degrees F provided to the preparation sink and three-compartment sink located in the kitchen. Hot water of 120 degrees F is required at all food preparation sinks and warewashing sinks. Ensure to maintain an adequate supply of hot potable water throughout the facility, readily available for hand washing. Corrected on site, owner turned on the hot water at the sink.
Toilet facilities: properly constructed, supplied, cleaned
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments where there is onsite consumption of food; with more than 20,000 sq ft.; establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Inspectors Comments: Observed toilet paper provided in the customer restroom without an approved dispenser. Ensure to provide an approved dispenser for restroom supplies such as toilet paper in order to eliminate possible contamination and maintain restroom in a sanitary manner.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed heavy scores/ stains on the clean cutting boards provided to the cold-holding preparation table at the cooks line. Ensure all equipment is maintained sanitary and does not pose a threat for possible contamination. Maintain, repair or replace cutting boards no later than 8/25/21.
Observed non-commercial grade chest like freezer provided to the front service area containing dumplings. When it is time to replace the unit, ensure replacement items are swapped for commercial grade equipment. Consult with this departments plan check program for equipment approval/verification.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed excessive food debris build-up in the following areas:
- In between gaskets provided to the cold holding table
- Handles of the microwave provided beneath the preparation table
- Between and around hoses of equipment provided to the cooks line
Clean/maintain affected areas. Ensure all nonfood-contact surfaces of equipment and utensils are maintained clean by 8/24/2021.
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BILLABLE FOLLOW-UP
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08/16/2021
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Permit reinstated
An inspection was conducted on this date at the request of the owner to verify compliance with the reason for closure. The inspection resulted in permit reinstatement.
Inspectors Comments: At this time vermin infestation is no longer observed, the facility's health permit is hereby re-instated.
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ROUTINE INSPECTION
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08/09/2021
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed live /evidence cockroaches in the following areas:
- 1 live german cockroach within the stove
- 1 live german cockroach inside the table provided beneath the kitchen burner
- 1 live german cockroach on the ground behind the cold holding table in the kitchen
- Approximately 13-15 dead German cockroaches beneath various cooking equipment provided to the cooks line
- Approximately 2-3 dead German cockroaches beneath the bulk-ice machine
- 1 dead German cockroach on the floor beneath the drainboard of the three- compartment sink
- 1 dead German cockroach beneath mop sink in the back of the kitchen
- Approximately 2-3 dead German cockroaches on shelving provided to the back dry storage area, where sodas and kitchen equipment is stored
Clean and disinfect all affected areas. Ensure facility is free of vermin at all times. Facility's health permit is hereby suspended. At the request of the permit holder, a re-inspection will be required prior to permit reinstatement.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed utensils, in continuous contact with potentially hazardous food (i.e. rice scoop and serving equipment) stored in a metal container with water measuring at 88 degrees F. Discontinue this practice. Ensure in-use utensils are intermittently stored in a container of water in which the water is maintained at or above 135 degrees F and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. Compliance with this requirement shall be achieved no later than 7/29/21.
Observed excessive build-up on the internal surfaces and ice deflector of the bulk-ice machine. Ensure all food contact surfaces of equipment and utensils are maintained clean and sanitized. Facility was educated at this time.
Observed dead vermin to have contaminated clean dishware at the shelving rack where equipment is stored. Clean and disinfect all affected areas which may have been contaminated by vermin. Ensure all food-contact surfaces are maintained clean and sanitized.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Observed facility to be missing a valid food manager certification at the time of inspection. Provide a valid Food Manager Certificate from one of the accredited organizations that has been certified by the American National Standards Institute (ANSI). Compliance with this requirement is due no later than 9/6/21.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed kitchen hand paper towel dispenser to be in disrepair. Ensure all hand wash facilities are easily accessible and adequately supplied.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed heavy scores/ stains on the clean cutting boards provided to the cold-holding preparation table at the cooks line. Ensure all equipment is maintained sanitary and does not pose a threat for possible contamination. Maintain, repair or replace cutting boards no later than 8/11/21.
Observed non-commercial grade chest like freezer provided to the front service area containing dumplings. When it is time to replace the unit, ensure replacement items are swapped for commercial grade equipment. Consult with this departments plan check program for equipment approval/verification.
Observed plastic trash bags and grocery bags used for food storage in the non-commercial grade chest refrigerator and double door reach in. Discontinue the use of the plastic bags for food storage. Ensure to use only food grade storage equipment ANSI-certified products (e.g., NSF approved).
Permit Suspension
If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. Permit may be suspended or revoked for non-compliance. (114409, 114405)
Inspectors Comments:
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed kitchen hand sink and mop sink to be leaking. Repair/ maintain leaking sink. Ensure all plumbing and plumbing fixtures are properly installed, maintained to prevent contamination, fully
operative, and in good repair. Compliance shall be achieved no later than 8/11/21.
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ROUTINE INSPECTION
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12/15/2020
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Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed an accumulation of grease and food debris at the following locations;
1. Underneath the food preparation counter and stoves.
2. The grates of the exhaust hood.
3. The base of the upright refrigeration unit.
Clean and maintain the following areas to prevent the attraction of vermin.
Recommended to clean the following areas on a more regular interval.
Approved thawing methods used, frozen food
Food shall be thawed under refrigeration; completely submerged under cold running water of sufficient velocity to flush loose particles; in microwave oven; during the cooking process. (114018, 114020, 114020.1)
Inspectors Comments: Observed frozen chicken sitting on the food preparation counter to thaw.
Ensure thawing is completing in one of the following ways;
1. Overnight in a refrigeration unit.
2. In cold running water.
3. Within the microwave.
4. Cooked immediately without thawing.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed scoop stored within the container of flour and red beans.
Store the scoop in a manner where the handle is upright and not submerged in the food.
Recommended a container to store the scoops near or attached to the flour/bean containers.
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ROUTINE INSPECTION
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09/24/2019
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Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: a) observed a dusty ceiling above the cooking area.
b) observed food debris built up on kitchen floor and underneath equipment/storage racks/fixtures at the dry storage area.
Clean and maintain kitchen floors/walls/ceilings.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed ice scoop stored inside the ice machine.
Discontinue storing ice scoop inside the ice machine. Provide a clean dry container or holder to ice scoop.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed multi use wiping cloths left on food prep table/counter after used.
Store multi use wiping cloths in an approved sanitizing solution in between use.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed excessive food debris trapped at the floor sinks and floor drains near the cook line area.
Clean and maintain floor sinks/drains.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed dumplings and samosas were not properly cover at the tall 2 doors reach in freezer.
Provide a lid/a cover/protection to ready to eat or unpackaged food when storing to prevent potential contamination.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Observed probe thermometer on site was not able to measure temperature <50F by default.
Provide and maintain an accurate probe thermometer that can measure the temperature range can cover from cold holding to hot holding food (i.e. -58F to 572F).
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed lighting fixture missing a light cover above the tall 2 doors reach in freezer.
Toilet facilities: properly constructed, supplied, cleaned
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments where there is onsite consumption of food; with more than 20,000 sq ft.; establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Inspectors Comments: Observed toilet paper just stored on top of the water closet at the customer restrooms.
Provide a proper toilet paper dispenser to customer restrooms.
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ROUTINE INSPECTION
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01/07/2019
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments:
DISCONTINUE HOLDING POTENTIALLY HAZARDOUS FOODS (PH) AT UNAPPROVED TEMPERATURES AT ONCE. ALL PHF MUST BE HELD AT 41F OR BELOW OR AT 135F OR ABOVE, AT ALL TIMES, UNLESS PREPARING.
OBSERVED TANDOORI CHICKEN HOLDING AT 99F AT FRONT BUFFET LINE. INSTRUCTED OPERATOR TO RE HEAT THE PHF TO 165F AT ONCE, THEN HOLD AT 135F. TRAINING PROVIDED.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments:
THOROUGHLY CLEAN AND MAINTAIN ALL FLOORS THROUGH OUT FOOD PREPARATION AND FOOD STORAGE AREA.
OBSERVED HEAVY ACCUMULATION OF OLD FOOD DEBRIS AND DUST ON THE FLOORS THROUGH OUT FOOD PREPARATION AND FOOD STORAGE AREA.
Consumer self service
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
Inspectors Comments:
PROPERLY COVER ALL FOODS FOR CUSTOMER SELF SERVICE AT BUFFET LINE.
OBSERVED UN COVERED CONTAINERS OF CONDIMENTS FOR CUSTOMER SELF SERVICE.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments:
PROVIDE LAST INSPECTION REPORT AT PREMISES AT ALL TIMES.
MANGER WAS UNABLE TO PROVIDE LAST INSPECTION REPORT DURING THIS VISIT.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: 1. REPAIR LEAKY FAUCET AT TWO COMPARTMENT SINK.
2. UNCLOG FLOOR SINK LOCATED ADJACENT TO COOKING GRILLS.
OBSERVED HEAVILY CLOGGED FLOOR SINK. ALL OTHER FLOOR SINKS AND FLOOR DRAINS WERE WORKING PROPERLY.
Personal cleanliness and hair restraints
All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
Inspectors Comments:
ALL EMPLOYEE WHO PREPARE FOOD MUST WEAR HAIR RESTRAINTS.
OBSERVED CHEF PREPARING FOOD WITH OUT WEARING ANY HAIR RESTRAINT.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments:
DISCONTINUE USING PLASTIC CUPS TO DISPENSE BULK FOODS AND COOKED FOODS. PROVIDE APPROVED SCOOPS.
OBSERVED PLASTIC BOWL STORED INSIDE RICE COOKER AND OBSERVED PLASTIC CUPS BEING USED TO DISPENSE BULK FOODS.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: REPAIR MECHANICAL DISHWASHER SO THAT IT USES REQUIRED CONCENTRATION OF SANITIZER.
OBSERVED DISH WASHING MACHINE NOT USING SANITIZER. INSTRUCTED OPERATOR TO USE THREE COMPARTMENT SINK UNTIL MACHINE IS REPAIRED.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments:
PROPERLY STORE ALL SOILED MULTI USE WIPING CLOTHS INSIDE SANITIZER SOLUTION.
OBSERVED SOILED MULTI USE WIPING CLOTHS STORED ON FOOD PREPARATION TABLE.
Permits Available
A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a))
Inspectors Comments:
PROVIDE CURRENT PUBLIC HEALTH PERMIT AT PREMISES.
NO PUBLIC HEALTH PERMIT WAS PROVIDED DURING THIS VISIT.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments:
THOROUGHLY CLEAN AND MAINTAIN ALL KITCHEN EQUIPMENT, REACH IN COOLERS AND BULK FOOD CONTAINERS.
OBSERVED HEAVY ACCUMULATION OF OLD FOOD STAINS AND DIRT ACCUMULATION ON EXTERIOR OF ALL BULK FOOD CONTAINERS AND INSIDE ALL REACH IN COOLERS.
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ROUTINE INSPECTION
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06/19/2018
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: PROVIDE SINGLE SERVICE PAPER TOWELS INSIDE THEIR DISPENSERS AT AT ALL TIMES.
OBSERVED EMPTY PAPER TOWEL DISPENSER AT HAND WASHING SINK, INSIDE FOOD PREPARATION AREA. TRAINING PROVIDED.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: CLEAN AND MAINTAIN THE FLOOR OF BACK FOOD STORAGE AREA.
OBSERVED OLD FOOD DEBRIS ACCUMULATION ON THE FLOOR MENTIONED ABOVE.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: DISCONTINUE STORING UTENSILS DIRECTLY ON THE FLOOR. ALL SOILED MUST BE ELEVATED SIX INCHES OFF THE FLOOR.
OBSERVED SOILED PANS STORED DIRECTLY ON THE FLOOR OF FOOD PREPARATION AREA.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: DISCONTINUE USING UNAPPROVED EQUIPMENT INSIDE FOOD PREPARATION AREA. ALL EQUIPMENT MUST BE NSF APPROVED.
OBSERVED THREE MILK CRATES USED INSIDE FOOD PREPARATION AREA SHELVES AND ONE STONE SPICES GRINDER BEING USED INSIDE FOOD PREPARATION AREA.
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ROUTINE INSPECTION
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01/03/2018
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Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Observed containers of curry holding at 41F at the top then rising to 46F.
Rapidly cool potentially hazardous foods by decreasing the temperature from 135 degrees Fahrenheit t0 70 degrees Fahrenheit within 2 hours, and further decreasing the temperature from 70 degrees Fahrenheit to 41 degrees Fahrenheit or below within an additional 4 hours.
Rapidly cool potentially hazardous foods by one of the following methods:
a) placing the food in shallow, heat conducting pans
b) separating the food into smaller or thinner portions
c) using rapid cooling equipment
d) using containers that facilitate heat transfer
e) adding ice as an ingredient
f) inserting appropriately designed containers in an ice bath and stirring frequently
g) utilizing other effective means that have been approved by the enforcement.
Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed the following handwashing violations:
Observed employee washing hands in 2-comp sink then drying hands with soiled wiping cloth. Ensure to wash hands at handwashing sink.
Ensure that employees wash their hands in all of the following instances:
1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
3) After using the toilet room.
4) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
5) After handling soiled equipment or utensils.
6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
7) When switching between working with raw food and working with ready-to-eat food.
8) Before donning gloves for working with food.
9) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
10) After handling money.
11) After engaging in other activities that contaminate the hands.
Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed tandori chicken at 114F. Ensure all hot holding foods are held at 135F or above.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed mechanical dishwasher located in kitchen and at bar dispensing chlorine at 0ppm. Immediately discontinue using mechanical dishwasher. Ensure to manually wash utensils inside of 3-comp sink.
Ensure mechanical dishwasher is dispensing chlorine at 50ppm before use.
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INSPECTION FOLLOW-UP
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10/30/2017
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Permit reinstated
An inspection was conducted on this date at the request of the owner to verify compliance with the reason for closure. The inspection resulted in permit reinstatement.
Inspectors Comments: Permit reinstated.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed 1 live cockroach on floor in dining area. Cockroach observed dying. Ensure facility is free from vermin. Take th necessary steps to eliminate vermin in facility.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed various open gaps, holes, and crevices where vermin could hide. Ensure to seal all opening to prevent the harboring of vermin.
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INSPECTION FOLLOW-UP
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10/28/2017
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Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed 3 holes in the wall next to dry food storage shelving.
Imminent Health Hazard - Closure
An enforcement officer may temporarily suspend the permit and order the food facility immediately closed due to an imminent health hazard. (114409)
Inspectors Comments: Observed 2 live cockroaches behind ware washing machine electrical box.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed build up of debris on the underside of prep table, 3 compartment prep sink, and prep line refrigerator.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed 2 live cockroaches behind ware washing machine electrical box.
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ROUTINE INSPECTION
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10/26/2017
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed cockroaches throughout the facility.
All cockroaches observed are an accumulation of German nymph and adult cockroaches.
3 live cockroaches observed on wall located next to prep fridge located in kitchen
1 live cockroach located under mechanical dishwasher
Observed approx. 5-10 dead cockroaches throughout the kitchen.
Immediately eliminate vermin infestation. Seal all holes, cracks and crevices in facility. Take the necessary steps to eliminate infestation. Pest control record dated for 10/25/2017.
Ensure to immediately obtain a pest control manager for assistance on eradication of vermin in
facility.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed paper towel dispenser unable to dispense paper towels. Ensure paper towel dispenser is capable of dispensing paper towels at all times.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed employees without current, valid food worker cards. Ensure that employees maintain current, valid food worker cards.
The Person in charge stated that not all of the food handlers possess a California Food Handler Card. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid three years from the date of issuance, regardless of whether the food handler changes employers during that period.
Employees must provide current food worker card within 30 days.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Observed personal drinking items located on active food prep.
Ensure to not store drinks or employee food items on or directly above retail food. Ensure to not store open, uncovered drinks or employee food items on or directly above a food/utensil contact surface. Ensure to not eat or drink at an active prep table / cooks’ line. Ensure that employees eat/drink only in designated areas where contamination of nonprepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Observed that a metal probe thermometer (for measuring potentially hazardous food items) was not readily available on site.
Obtain a metal probe thermometer, so that temperatures of potentially hazardous food items can be measured.
Food properly labeled & honestly presented
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. No food containing artificial trans fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility.
Any restaurant that sells a children's meal shall make the default beverage offered with the children's meal one of the following: water, sparkling water, or flavored water, with no added natural or artificial sweeteners; unflavored milk; a nondairy milk alternative that contains no more than 130 calories per container or serving. (114087, 114089, 114089.1, 114090, 114093.1, 114094, 114094.5, 114379.20)
Inspectors Comments: Observed unlabeled bottles of various oils and sauces. Ensue the common name of all bottles are properly labeled in English on the outside of the container. An additional language may be added if desired.
Permit Suspension
If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. Permit may be suspended or revoked for non-compliance. (114409, 114405)
Inspectors Comments: Pursuant to California Health and Safety Code Section 114409, your health permit is hereby suspended due to an imminent health hazard. The violations you are charged with include:
114259.1: Vermin infestation
You must close and remain closed until given written approval by the Environmental Health Division to reopen. Please call 626-744-6004 when you are ready for a re-inspection. If you so choose, you may submit a written request for a hearing within 15 calendar days of the date of this notice to show cause why your permit should not be suspended.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Due to closure caused by the infestation of cockroaches the following items will need to be repaired/replaced:
Cracks between wall and grout located on side of food prep fridge. Ensure to repair/replace.
Damaged FRP behind 3-comp sink and mechanical dishwasher. Ensure to repair/replace.
Gaps between electrical wall plates and wall. Ensure to seal.
All pipes going into walls. Ensure to seal all openings between wall and pipe.
Gaps between stainless steel paneling and wall. Ensure to repair/replace.
Gap between front entry doors. Ensure to install seal to prevent the entry of vermin.
Permit Suspension Hearing
A permit suspension hearing has been scheduled for the owner/operator to provide an opportunity to present evidence as to why the facility's permit should not be suspended. (114411)
Inspectors Comments: Pursuant to California Health and Safety Code Section 114405, your health permit to operate may be suspended due to violations of the California Health and Safety Code as noted on inspection report dated for 10/26/2017.
As a result, a permit suspension hearing has been scheduled for the owner/operator on Monday October 30th, at 9:00am to provide an opportunity to present evidence as to why the facility’s permit should not be suspended.
A fee of $153 must be paid by at the time of the hearing.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed excessive food debris and grime build up on floors and walls. Ensure to clean and maintain floors and walls.
Observed missing grout in the tile located on the floor. Ensure to repair/replace all missing grout through out the kitchen.
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ROUTINE INSPECTION
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12/15/2016
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed the following hot holding violations:
chicken holding at 89F. Approx. 10 pieces of chicken VC&D.
Maintain food in hot holding at 135F or above.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed paper towel dispenser not dispensing paper towels. Paper towels observed on top of dispenser. Ensure paper towel dispenser is fully stocked and dispensing paper towels at all times.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed employees without current, valid food worker cards. Ensure that employees maintain current, valid food worker cards.
The Person-in charge stated that not all of the food handlers possess a California Food Handler Card. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid of three years from the date of issuance, regardless of whether the food handler changes employers during that period.
Employees must provide current food worker card within 30 days.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Observed inaccurate thermometer inside of prep fridge. Ensure to install a working thermometer.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: Employee observed washing utensils inside of the prep sink. Ensure to wash utensils inside of 3-comp sink only.
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ROUTINE INSPECTION
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07/15/2015
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed the following hot holding violations:
Chicken holding at 78F. Chicken was located on metal rod hanging from mechanical oven.
Maintain food in hot holding at 135F or above.
Approx 4llbs of chicken VC&D.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed mechanical dishwasher dispensing chlorine at 0ppm. Discontinue using dishwasher. Ensure dishwasher is dispensing at a minimum of 50ppm chlorine.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed 6 employees without current, valid food worker cards. Ensure that employees maintain current, valid food worker cards.
The Person-in charge stated that not all of the food handlers possess a California Food Handler Card. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid of three years from the date of issuance, regardless of whether the food handler changes employers during that period.
Employees must provide current food worker card within 30 days.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed that access to the handwashing sink was obstructed by a latter
Maintain handwashing sink unobstructed at all times. Use handwashing sink only for washing of hands.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Observed that a metal probe thermometer (for measuring potentially hazardous food items) was not readily available on site.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed unlabeled containers of various sauces. Ensure all sauces are properly labeled by the main ingredient.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed leaking faucet at 3-comp sink. Ensure to repair or replace leaking faucet cartridge.
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ROUTINE INSPECTION
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07/08/2014
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Provide paper towels at the hand wash sink in the back food prep area. Supplies were available and dispenser was filled during the inspection.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: Provide hand wash signs at all hand wash sinks in the food prep area and in the customer restrooms.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: 1) Chlorine residual at the mechanical dish washer measured 0ppm with test kit. Directed operator to discontinue using the mechanical dish washer until it is calibrated to 100ppm at the final rinse. Directed operator to set up the 3 compartment sink for manual dish washing.
2) Provide and maintain a chlorine test kit to verify sanitizer level for dish washing.
Food properly labeled & honestly presented
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. No food containing artificial trans fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility.
Any restaurant that sells a children's meal shall make the default beverage offered with the children's meal one of the following: water, sparkling water, or flavored water, with no added natural or artificial sweeteners; unflavored milk; a nondairy milk alternative that contains no more than 130 calories per container or serving. (114087, 114089, 114089.1, 114090, 114093.1, 114094, 114094.5, 114379.20)
Inspectors Comments: Provide labels with the common name of the food items stored in bulk food containers.
Equipment/Utensils - approved; installed; clean; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Discontinue using and remove domestic style refrigerator from the kitchen. Observed a domestic style refrigerator under the drain board at the food prep sink. All kitchen equipment must be commercial grade, NSF approved.
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