- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet at the three-compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- 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. **Repeat Violation**
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizing solution between uses.
- 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 dye it is originally opened.
- Intermediate - Potentially hazardous (time/temperature control for safety) food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Label sliced tomatoes with a six hour label. Discard any unserved tomatoes at the end of six hours, or if they exceed 70°F.
- 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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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Packaged food has no English labeling. Label bulk-storage bins with the common names of their contents.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when slicing vegetables. **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. Provided copy of the "Big Five" handout.
- 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 the repackaged-refrigerated foods with the dates they are originally repackaged.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Repair salad refrigerator to maintain foods at 40°F or below.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when slicing vegetables. **Corrected On-Site**
- 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 cut fruits and vegetables, at the salad refrigerator, with four-hour labels. Discard any unserved portions at the end of four hours.
- 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 carton of orange juice with the date it is originally opened. Discard any unserved portion at the end of seven days.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provide a written plan for holding cut vegetables and fruits above 40°F, for four hours only.
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor. Sweep the food debris from the kitchen floor.
- Basic - Packaged food has no English labeling. Label bulk-food containers with the common names of their contents.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on the counter tops; store them in sanitizing buckets between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves when slicing and serving cake.
- 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 carton of milk with the date it is originally opened.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 gloves. Corrected On Site.
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Dumpster not on proper pad. State law requires that the dumpster be placed atop a cement pad.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods nee to be labeled with the date they are repackaged.
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label the open-milk carton with a 7-day-date label.
- 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 7-day-date labels.
- Critical - Water pressure lacking at fixture that require the use of water. Water ptressure, at the handwashing sink, in the ladies' restroom, is low.
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 shelves in the dry-storage area.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Do not line kitchen shelves with paper of any type. Surfaces should simply be painted.
- 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 preparing salads. Corrected On Site.
- 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 dissable-plastic gloves, when preparing sandwhiches. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label open containers of milk with a 7-day-date label.
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
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7/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/7/2011 | Routine - Food | Call Back - Complied |
- 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. Managers must renew the Foid Safety Training, of their employees, at least every three years. Keep proof of completed training on the premises. This violation must be corrected by : 4/07/2011.
- Critical - Observed expired Food Manager Certification. Bajwa Hafeeze's Food Manager Certification has expired. Call 866 372 7233 to schedule a renewal exam. This violation must be corrected by : 4/07/2011.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour or sugar in open bags; transfer the contents to clean, covered containers.
- 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 - Working containers of food removed from original container not identified by common name. Label the bulk containers of dry goods with their common names.
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2/7/2011 | Routine - Food | Warning Issued |
- Critical. Observed expired Food Manager Certification. Food Manager Certification is past due to be rebewed. Call 866 372 7233 to schedule aexam. This violation must be corrected by : 1/05/2011.
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11/5/2010 | 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 soiled reach-in cooler gaskets.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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4/23/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in reachin / next to dishwasher area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. / employee touching desserts with bare hands./Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed interior of microwave soiled.
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2/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface./ reachin cooler.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed interior of microwave soiled.
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10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/11/2009 | Routine - Food | Warning Issued |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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