- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Store case of plastic containers,off the floor,in the dry-storage area. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Do not store clean glasses on paper; provide rubber-mesh mats.
- Basic - Food stored on kitchen shelf not covered. Keep bulk containers of sugar covered. **Corrected On-Site**
- Basic - Unnecessary items on the premise. Remove the rusted tandoor oven from the rear of the kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the ceiling baffle of the ice machine.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Clean the inside surfaces of the cook-line refrigerator.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label open cartons of milk with the dates they are originally opened.
- Intermediate - Open bag of food on shelf. Transfer flour from open bag to a clean, covered container.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the accumulated food debris, from the shelves on the food-prep line, in the kitchen.
- Basic - Cleaned and sanitized utensils not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Basic - Dumpster rusted out on bottom. Have your dumpster company replace the rusted-out dumpster.
- Basic - Garbage on the ground and/or pad around dumpster. Remove the accumulated trash from the ground around the dumpster.
- Basic - Grease accumulated under cooking equipment. Clean the grease from the floor beneath the deep fryer.
- Basic - Interior of microwave soiled with encrusted food debris. Clean the food splash from the inside surfaces of the microwave oven.
- Basic - Open dumpster lid. Keep dumpster lid closed.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the ceiling of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of "Employee Restriction" handout.
- 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. Provided copy of the "Big Five" handout.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label the open cartons, of milk and cream, with the dates they are originally opened.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the refrigerators.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the kitchen. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Spread out roasted chicken to cool. Place it in refrigerator, or freezer, to cool. Cover when it reaches 41°F. **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. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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2/10/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the accumulated flour, from the table top, beneath the mixer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service.
- Basic - Food stored in dry storage area not covered. Transfer the flour, from its open bag, to a clean, covered container.
- Basic - Garbage on the ground and/or pad around dumpster. Clean the trash, from the ground, around the dumpster.
- Basic - Open dumpster lid. Keep dumpster lid closed.
- Basic - Unnecessary items on the premise. Remove the inoperable oven from the kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the black substance, from the ceiling baffle, of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the inside surfaces of the refrigerators.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the accumulated flour, from the exterior surfaces, of the bulk-storage container.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as a cover plate. Do not use cover plates for customer service.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Basic - Food stored in dry storage area not covered. Transfer salt, from its open bag, to a clean, covered container.
- Basic - Garbage on the ground and/or pad around dumpster. Clean up the trash, from the ground around the dumpster, and place it into the dumpster.
- Basic - Nonbagged garbage in dumpster. Securely bag all garbage, before placing it into the dumpster.
- Basic - Open dumpster lid. Keep dumpster lids closed.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label the large bowl of tossed salad, on the countertop at room temperature, with a four-hour-time label. Discard any unserved salad at the end of four hours.
- High Priority - Presence of insects. Exterminate the live flies from the inside of the dumpster.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label the open carton of milk with the date it is originally opened.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the refrigerators and freezers.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels at the kitchen handwashing sinks. **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. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Change the shelf paper, beneath the clean glasses,
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label shredded salad with a four-hour time label. Discard unserved salad at the end of four hours. **Corrected On-Site**
- 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. Remind employees to wash hands, and change disposable-plastic gloves, every time they change food-preparation activities. This should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A.
- Intermediate - Handwash sink used for purposes other than hand-washing. Do not store plastic lids, in the hand-washing sink, in the dish-washing area. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean food splash from the inside of the cook line refrigerator.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels at the kitchen hand-washing sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Provide soap,at the hand-washing sink, in the kitchen. **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. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored in a protected manner. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing sink, in the ladies' restroom. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Provide hot water, at the handwashing sink, in the ladies' restroom. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Clean the food crumbs, from the top of the oil-storage cabinet, in the rear of the kitchen.
- Observed build-up of grease on nonfood-contact surface. Clean the oil, from the outside surfaces of the oil-storage cabinet, ithe rear of the kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Remind employees to wash hands every time they change gloves. Corrected On Site.
- Critical - Observed objectionable odors in bathroom. Slowly pour water into the floor drains, in the restrooms, to trap water in the drain gooseneck, and prevent sewer gases from venting into the restrooms.
- Critical - Observed unlabeled spray bottle. Label spray bottles of sanitizing solution with their common names.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks secured in place.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Do not store clean glasses on paper.
- Critical - Handwash sink not accessible for employee use at all times. Do not srore lids, in the handwashing sink, in the dishwashing area.
- Observed attached equipment soiled with accumulated grease. Clean grease from the hood filters above the cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change activities.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change disposable gloves.
- Observed grease accumulated on kitchen floor. Clean grease from the flooe beneath the cookline.
- Critical - Observed interior of microwave soiled. Clean the interior surfaces of the microwave oven.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the inside surfaces of the refrigerators.
- Critical - Observed objectionable odors in bathroom. Slowly pour water into floor drains to block the backflow of sewer gases into the restrooms.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour from its open bag to a clean, covered container.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep the bulk-storage containers of sugar covered.
- Observed wall soiled with accumulated grease. Clean grease from the wall behind the cookline.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label hot rice, on the countertop, with a 4-hour-time label. Discard any unserved portion at the end of 4 hours.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with the date they are originally repackaged.
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Do not store glasses on towels; store them on a clean, dry shelf.
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the kitchen-handwashing sink. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Sweep the kitchen floor.
- Observed grease accumulated on kitchen floor. Clean the grease from the floor beneath the deep fryer.
- Critical - Observed objectionable odors in bathroom. Slowly pour water down the restroom drains, to prevent the backflow of sewer gasas.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label the open container of milk with the date it is opened.
- Critical - Observed soil buildup inside ice bin. Clean the white-ceiling baffle of the ice machine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be labeled with 7-day-date labels.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory, provided, in the dining room. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Repackaged, refrigerated food containers need to be labeled with the common names of their contents.
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks secured, so that they cannot be knocked over.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Store salad bowls inverted.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Do not store clean glasses on cloth towels; use rubber-mesh mats.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exsed surfaces are habdles only.
- Observed build-up of dirt on nonfood-contact surface. Clean the kitchen-handwashing sinks.
- Critical - Observed expired Food Manager Certification. Saquib Bashir Khan's certification has expired. Call 866 372 7233 to schedule a renewal exam.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when cutting vegetables. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Mark open containers of cream with 7-day-date labels.
- Observed reuse of single-service articles. Do not rap frozen meats in plastic-takeout bags; use foodgrade-rated ziplock bags.
- Observed single-service articles stored without protection from contamination. Store styrofoam-takeout containers inverted. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Clean the white-ceiling baffle inside the ice machine.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep bulk-stoage container of salt covered. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Critical - Working containers of food removed from original container not identified by common name. Label containers of refrigerated sauces with their common names.
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Do not store clean glasses on cloth towels.
- Critical - Cold water not provided/shut off at Mop sink. Provide cold water to mop sink.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Paint the bare-wood shelf in the service area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food debris from the inside of the freezers.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the inside of the reachlin refrigerator.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave dry goods in open bags; transfer the contents to clean, covered containers.
- Plumbing system in disrepair. Repair the lraking cold-water faucet at the mop sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open, refrigerated-food containers must be marked with 7-day-date labels.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated-foods must be marked with 7-day-date labels.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open, refrigerated cartons of milk must be marked with 7-day-date labels.
- Critical. Observed packaged food not labeled as specified by law. Repackaged, refrigerated foids (individual condiments) must ve labelled with their common names.
- Critical. Observed soiled reach-in cooler gaskets. Clean the food crumbs from the crevices of the refrigerator-door gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. Clean the food crumbs from the inside of the refrigerators.
- Observed residue build-up on nonfood-contact surface. Clean the food splash from the exterior surfaces of the stove.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure tgat any exposed surfaces are handles only.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Do not store clean plates or bowls on cloth napkins; store clean dishes on a clean, dry surface. Corrected On Site.
- Observed reuse of single-service articles. Do not wrap frozen meats in plastic-takeout bags; wrap them in foodgrade-rated plastic.
- Ceiling tile missing. Replace the missing-ceiling tile in the AC room.
- Critical. Observed expired Food Manager Certification. Dr. Khan's Food Manager Cer ification has expired. Call 863 372 7233 to schedule a renewal exam.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(Milk)
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal food stored over cooked food.Shell eggs stored over cooked rice.
- Critical. Observed bag of onions stored on floor.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Missing drain plug at dumpster.
- Observed dumpster rusted out on bottom.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Observed ceiling soiled with accumulated food debris.
- Wet mop not hung to dry.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- No copy of latest inspection report.
- 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. Pro This violation must be corrected by : 10/5/10.
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8/5/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./product in main reachin.
- Critical. Working containers of food removed from original container not identified by common name./cookline / food coloring.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ shelf above reachin /across from cookline.
- Observed nonfood-grade containers used for food storage./t-shirt bags used in freezer
- Critical. Observed soiled reach-in cooler gaskets./across from cookline.
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4/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in reachin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ product in reachin across from cookline. Corrected On Site.
- Observed nonfood-grade containers used for food storage./ plastic t-shirt bags in reachin cooler.
- Critical. Observed soiled reach-in cooler gaskets./ across from cookline.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue./ across from cookline.
- Observed single-service items stored on floor./ plastic cups
- Observed single-service articles stored without protection from contamination./ carrt out boxes next to beverage syrups .
- Observed ceiling soiled with accumulated food debris./ ice machine area.
- Light not functioning./ cookline.
- Observed personal care item stored with food./ jacket on durum atta flour Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. / rice on prep table / rice within 4 hours not marked product not discarded.
- Critical. Observed food with mold-like growth./ tomatoe in reachin .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in reachin
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above./ rice on prep table.
- Observed ice scoop with handle in contact with ice./ ice machine .
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Observed reuse of single-service articles./ 5 gallon plastic buckets used to store chicken batter.
- Observed grease accumulated under cooking equipment./ and reachin coolers .
- Observed wall soiled with accumulated food debris./ rack above prep table.
- Light not functioning./ cookline .
- Carbon dioxide/helium tanks not adequately secured.
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/6/2009 | Routine - Food | Inspection Completed - No Further Action |
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