Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 01/24/2024 - FOLLOW-UP INSPECTION
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| 01/11/2024 - ROUTINE INSPECTION
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4-501.114 - PRIORITY
Violation Comments:The quaternary ammonia sanitizer solution used for cleaning food contact surfaces was less than 100ppm according to the inspectors test strips. The manufacturers label indicates a minimum concentration of 150ppm.
Quaternary ammonia (quat) must be at the concentration specified by the manufacturer to ensure food contact surfaces are effectively sanitized. Sanitizer that is too weak will not effectively kill harmful organisms which can cause illness.
Corrected on site: The person in charge filled the sanitizer basin with bleach solution that was 100ppm according to the inspectors testing strips. The person in charge retrained staff.
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6-501.12 - CORE
Violation Comments:The ceilings above the prep area next to the grill have a build up of dust and debris.
All areas of the facility must be cleaned often enough to limit the build up of dust and debris to limit accidental contamination and pest harborage conditions.
To correct: Clean the ceilings.
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3-501.16 - PRIORITY
Violation Comments:The gyro meat cooker was off and the meat was holding between 86-120F.
Unless it is in of the cooking process, Potentially hazardous foods (time and temperature controlled for safety) held hot must be held at or above 135F to limit the growth of harmful bacteria and production of toxins.
To correct: Hold Gyro meat hot or continuously cook it. Immediate correction: The person in charge discarded the gyro meat. A follow up is required for this violation. A follow up is required for this violation.
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4-501.11 - CORE
Violation Comments:The gyro cooker carousel motor is not functioning and must be manually turned.
All equipment must be maintained in good repair so the facility is able to operate as designed.
To correct: Repair the gyro cooker.
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4-302.14 - PRIORITY FOUNDATION
Violation Comments:The facility uses bleach for sanitation and the facility does not have bleach testing strips.
All facilities must have testing kits for all sanitizing solutions used to ensure sanitizer solution concentration is adequate to destroy harmful pathogens.
To correct: Acquire new test strips. A follow up is required for this violation.
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| 06/13/2023 - ROUTINE INSPECTION
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3-302.11 - PRIORITY
Violation Comments:Raw beef is stored on a shelf above ready-to-eat turnips in the upright cooler in the back kitchen.
Raw animal foods must be stored based on the minimum internal cooking temperature with those with the lowest cooking temperature on higher shelves than those with higher cooking temperatures. This ensures that any contamination that falls on the food on lower shelves is still cooked above the temperature required to kill harmful microorganisms.
Violation Corrected: Raw beef was relocated to the shelf away from the ready-to-eat turnips.
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4-601.11 - CORE
Violation Comments:Reach-in cooler gaskets in the back kitchen have a build up of food residue and debris.
Non-food contact surfaces must be cleaned at a frequency that prevents an accumulation of dust, debris, and food residue.
To Correct: Thoroughly clean these areas to remove build up of debris and do so on a more frequent schedule to reduce accumulation.
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3-305.12 - CORE
Violation Comments:Cooking oil is stored in the janitor/mechanical room where the mop sink is located.
Food shall not be stored in a mechanical room to prevent contamination of food products due to moist conditions in storage areas that promote microbial growth.
To Correct: Remove the cooking oil from the janitor/mechanical room and store in a clean dry location.
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4-903.11 - CORE
Violation Comments:Single-use items are stored in boxes on the floor and in a location that is accessible by customers.
Single-use items must be stored in a manner that prevents any contamination and by storing at least 6 inches of the floor.
To Correct: Discussed with person in charge to relocate these items in area that is not accessible by customers and stored off the floor.
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