|
04/28/2022
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Food debris was present in the basin of the hand washing sink across from the three compartment sink.
The hand washing sink at the bar was blocked by a rack of glasses.
Corrective action: The racks of glasses were moved by the person in charge to make the hand washing sink accessible. The person in charge was reminded that hand washing sinks should only be used for hand washing.
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not provided at the hand washing sink in the ware washing area.
Corrective action: The person in charge provided soap for the hand washing sink.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored over raw beef in the walk in refrigerator.
Corrective action: The person in charge moved the raw beef above the raw chicken to prevent cross contamination.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
Salmon was observed thawing in the vacuum sealed packaging in the single door refrigerator on the cook line.
Corrective action: The person in charge was educated to cut open the vacuum packaging before thawing.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
The back door was propped open for the duration of the inspection.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
The ice bin at the bar was not covered upon inspection.
Produce and raw chicken were stored on the floor of the walk in refrigerator.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Tongs were stored unprotected from contamination on the oven handle.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket on the walk in refrigerator was torn.
The handle on the microwave on the cook line was missing.
4-101.19 Nonfood-Contact Surfaces (C)
The shelves in the walk in refrigerator were rusting.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The vent hood on the cook line was soiled.
The condenser unit in the walk in refrigerator was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-202.14 Backflow Prevention Device, Design Standard (P)
A sprayer was present downstream from the atmospheric vacuum breaker on the mop sink.
Corrective action: The person in charge removed the sprayer from the hose.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were present in the wall above the mop sink.
Holes were present in the wall on the pre-rinse side of the dish machine.
6-501.12 Cleaning, Frequency and Restrictions (C)
The caulking on the hand washing sink in the ware washing area was soiled.
The caulking on the pre-rinse side of the dish machine was soiled.
Standing water was present in the walk in refrigerator.
The ceiling of the walk in refrigerator was soiled.
The ceiling vent in the women's restroom was soiled with dust.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C)
A light in the back vent hood did not have a protected shield.
|
|
05/14/2021
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C):
The person in charge has not obtained a certified food protection manager certification from an accredited program. Corrective action: A list of accredited programs was provided at the time of inspection.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf):
Hot water of at least 100°F was not provided at the hand sink across from the three compartment sink in the preparation area. Corrective action: The person in charge stated the part is on order for the hand sink to be repaired. Staff members will be directed to use the other two hand sinks in the kitchen.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P):
The following items measured above 41°F in the two door reach in refrigerator on the cook line: feta cheese (50°F), ranch dressing (48°F), and tartar sauce (47°F). Corrective action: All items were moved to a refrigerator maintaining 41°F.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C):
The back door was propped open for the duration of the inspection.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C):
Tongs were stored unprotected from contamination on the oven handle of the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C):
The door gasket on the walk in refrigerator was torn.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C):
The seal on the hand sink in the women's restroom was separated from the wall.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C):
The floor drain below the soda machine was soiled.
The seal on the pre rinse side of the dish washing machine was soiled.
The floor drain below the ice machine was soiled.
The floor and floor drain below the three compartment sink in the bar was soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C):
Holes were present in the wall above the mop sink.
Holes were present in the wall on the pre rinse side of the dish washing machine.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C):
Base coving was missing at the entrance of the kitchen.
Base coving was missing below the three compartment sink in the bar.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C):
A non functioning two door stand up refrigerator was stored in the back kitchen.
|
|
02/05/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a certified food protection manager.
Corrective action: The person in charge discussed that they are currently in training for a certified food protection manager certificate.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored above raw beef in the single door reach in refrigerator on the cook line.
Raw beef was stored above ready-to-eat pita bread and buns in the single door reach in refrigerator on the cook line.
Corrective action: The person in charge moved the raw animal products for proper storage to prevent cross contamination.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
The chemical concentration in the sanitizer bucket near the food preparation area measured over 200ppm chlorine residual at the time of inspection.
Corrective action: The person in charge remade the sanitizer bucket and the chlorine residual measured at 100ppm.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
A pair of tongs were stored not preventing contamination on the handle of the grill on the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The metal shelves in the walk in refrigerator were rusting.
The metal shelves in the cold top reach in refrigerator on the cook line were rusting.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the soiled dish side of the dish machine was separating from the wall.
The seal on the toilet in the mens restroom was missing.
The seal on the hand washing sink in the womens restroom was separating from the wall.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The soda gun holder at the bar was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The condenser in the walk in refrigerator was leaking upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
Standing water was present on the floor of the walk in refrigerator.
The wall behind the dish machine was soiled.
The wall above the hand washing sink on the cook line was soiled.
The seal on the toilet in the womens restroom was soiled.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
Base coving was missing in the ware washing area.
|
|
09/05/2019
Inspection, Routine (Enforcement)
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: 2-103.11(I) Person-In-Charge-Duties (Pf)
The person in charge did not have a system in place to routinely monitor temperatures throughout the day.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a certified food protection manager.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The facility did not have a procedure to clean up vomit and fecal events.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage was stored above single use containers at the wait station.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.12 Cleaning Procedure (P)
An employee was observed washing their hands for less than 20 seconds.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
The hand washing sink at the bar was not accessible.
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not provided at the hand washing sink at the bar.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The sanitizer cycle of the dish machine did not produce 50ppm of chlorine residual at the time of inspection.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Raw chicken skewers (45° F), raw beef skewers (48° F), and raw salmon (45° F) were stored above 41° F in the single door reach in refrigerator on the cook line.
Grape leaves stuffed with cooked rice (60° F) were stored above 41° F in a ice bath on the cook line.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Greek lasagna was not date marked as to when it was prepared.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Marinara sauce prepared on 8/27 was past its' seven day shelf life.
Corrective action: The manager discarded the marinara sauce.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.16 Exterior Walls and Roofs, Protective Barrier (C)
The back door was propped open upon inspection.
6-501.111 Controlling Pests (Pf)
Multiple winged insects were observed throughout the kitchen on food contact surfaces.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Sanitizer buckets were stored on the floor throughout the facility.
A wet cloth on cook line by the microwave was not completely submerged in sanitizer.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The metal shelves in the walk in refrigerator were rusting.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The handle on the microwave on the cook line was in disrepair.
The door gasket on the single door reach in refrigerator on the cook line was torn.
The door gasket on the walk in refrigerator was torn.
The door gasket on the two door reach in refrigerator across from the hand washing sink on the cook line was torn.
4-202.16 Nonfood-Contact Surfaces (C)
Packing tape was present on the microwave and ceiling vent on the cook line, which makes the surfaces not smooth and easily cleanable.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the hand washing sink in the dish washing area was separating from the wall.
The seal on the toilet in the mens restroom was missing.
4-201.11 Equipment and Utensils-Durability and Strength (C)
The sprayer on the dirty dish side of the dish washing machine was in disrepair.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The vent hoods above clean dish storage were soiled.
The vent hoods on the cook line were soiled.
Standing water was present in the single door reach in refrigerator on the cook line.
The chemical dispensing units in the mop sink were soiled.
The ceiling vents in the womens restroom were soiled.
The dish racks used for the dish machine were soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-202.14 Backflow Prevention Device, Design Standard (P)
A sprayer was attached on the hose downstream from the atmospheric vacuum breaker on the mop sink.
5-205.15 System Maintained in Good Repair (P)
The drain pipe on the hand washing sink in the bar was inadequately draining into a five gallon bucket.
5-205.15 System Maintained in Good Repair (C)
The hand washing sink on the cook line was leaking upon inspection.
The condenser in the walk in refrigerator was leaking upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling tiles above the fryer were soiled.
The wall behind the dirty dish side of the dish washing machine was soiled.
The walls surrounding the mop sink were soiled.
The wall to the right of the back door was soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Holes were present in the walls in the ware washing area.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
Base coving was missing throughout the kitchen.
The seal between the flooring and the wall in the bar area was missing.
6-201.11 Floors, Walls and Ceilings-Cleanability (C)
Floor tiles were missing underneath the three compartment sink in the bar.
|
|
05/17/2019
Inspection, Routine (Enforcement)
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a Certified Food Protection Manager Certification from an accredited program.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments: 2-103.11(O) Person-In-Charge-Duties (Pf)
The facility did not have an employee wellness policy. The inspector provided the employee illness flowchart at the time of inspection.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not provided at the hand sink in the bar.
6-301.12 Hand Drying Provision (Pf)
Paper towel was not provided at the hand sink to the left of the three compartment sink in the kitchen.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Debris was present in the basin of the hand sink to the left of the dish washing machine.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Whipped butter (51°F) was stored above 41°F in an ice bath on top of the two door reach in refrigerator on the cook line.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Commercially prepared open containers of dressings were not labeled with their open date.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Knives were stored in sanitizer buckets in between uses in the back kitchen area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The gasket was torn on the single door reach in stand up refrigerator on the cook line.
The gasket was torn on the two door cold top reach in refrigerator on the cook line.
The gaskets were torn on the two door reach in refrigerator on the cook line.
4-202.16 Nonfood-Contact Surfaces (C)
Packing tape was present on the microwave above the two door reach in refrigerator on the cook line.
Tape, that was not smooth and easily cleanable, was present on the ceiling vent above the cook line.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal was separated from the wall on the hood flashing above the cook line.
The seal was separated from the wall on the hand sink in the women's restroom.
The seal was missing from the hand sink in the men's restroom.
The seal was separated from the wall on the hand sink to the left of the fryers on the cook line.
4-101.19 Nonfood-Contact Surfaces (C)
The racks were rusty in the walk in refrigerator.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The fan covers were soiled in the walk in refrigerator.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-202.11 Approved System and Cleanable Fixtures (P)
The drain pipe was disconnected from the hand sink in the bar.
5-202.14 Backflow Prevention Device, Design Standard (P)
A shut off valve was present downstream of the atmospheric vacuum breaker on the mop sink faucet.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The walls were soiled around the mop sink.
The wall was soiled behind and underneath the dish washing machine.
The wall was soiled underneath the hand sink to the left of the dish washing machine.
The seal was soiled on the pre rinse side of the dish washing machine.
The seal was soiled on the hand sink to the left of the dish washing machine.
The floor drain was soiled underneath the ice machine.
The floor drain was soiled in the bar area.
The wall was soiled underneath the three compartment sink in the bar area.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The base coving was missing throughout the kitchen.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
Several light bulbs were not functioning throughout the kitchen.
|
|
02/08/2019
Inspection, Routine (Enforcement)
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food manager certification from an accredited program.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
An employee at the bar was observed cutting lemons with their bare hands. Discussed glove policy with the operator.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand washing signs were not present at the hand sinks in the kitchen and bar.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
The sanitizer cycle did not reach 50ppm chlorine residual on the dish washing machine at the time of inspection. Correct immediately.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Lamb (118°F) was below 135°F in the hot holding unit on the cook line. The cook reheated the lamb to 165°F immediately. Discussed proper hot holding temperatures with the operator.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were above 41°F in the two door reach in refrigerator on the cook line: tzatziki sauce (45°F), tartar sauce (47°F), spring mix lettuce (45°F) and spanakopita (50°F).
Whipped butter with garlic (53°F) was above 41°F in an ice bath above the two door reach in refrigerator.
Sliced tomatoes (45°F) and feta cheese (45°F) were above 41°F in the two door cold top reach in refrigerator on the cook line. All items were iced. Discussed cold holding temperatures with the operator.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical bottle was not labeled as to its contents on the shelf across from the single door stand up refrigerator on the cook line. Discussed labeling all chemical bottles with the manager.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
Thermometers were not provided in the refrigeration units on the cook line at the time of inspection. Correct immediately.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several squeeze bottles of oil were not labeled as to their contents on the cook line.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Tongs were stored unprotected from contamination on the handle of the saute oven on the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C)
Tape, that was not smooth and easily cleanable, was present on the ceiling vent above the cook line.
4-101.19 Nonfood-Contact Surfaces (C)
The racks were rusty in the walk in refrigerator.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the hand sink was separated from the wall in the women's restroom.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket was torn on the two door reach in refrigerator on the cook line.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The hood filters were soiled above the cook line.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The pipe was leaking on the water heater in the dish washing area.
The hot water was leaking on the faucet in the men's restroom.
5-204.12 Backflow Prevention Device, Location (C)
A shut off valve was present downstream of the atmospheric vacuum breaker on the mop sink.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The floor drain was soiled underneath the ice machine.
The seal was soiled on the pre rinse side of the dish washing machine.
The seal was soiled on the hand sink in the dish washing area.
The wall was soiled underneath the dish washing machine.
The ceiling was soiled on the cook line.
The floor drain was soiled underneath the three compartment sink in the bar.
The floor drain was soiled underneath the soda machine in the server area.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The base coving was missing in the server area.
The seal was missing around the mop sink.
The base coving was missing underneath the hand sink in the dish washing area.
The base coving was missing underneath the dish washing machine.
The base coving was missing underneath the hand sink to the left of the three compartment sink.
The base coving was missing underneath the two compartment sink.
A hole was present in the wall to the left of the mop sink.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light fixture was not functioning above the two door cold top reach in refrigerator on the cook line.
6-202.11 Light Bulbs, Protective Shielding (C)
The light fixture was not shielded in the walk in refrigerator.
|
|
10/19/2018
Inspection, Routine (Enforcement)
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed washing their hands in the hand sink with out using soap on the cook line. Corrective action: Discussed proper hand washing procedures with the employees and manager.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing their gloved hands in the hand sink to the left of the cook line. Corrective action: Employee removed gloves and washed their hands before putting on new gloves.
An employee was observed filling a container with water in the hand sink. Corrective action: Discussed proper use of hand sink with manager.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored above ready to eat foods. Corrective action: Employee moved beverage to appropriate spot.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chicken (46°-47°F) and steak kebabs (48°) were stored above 41° F in the single door reach in refrigerator to the left of the hot holding unit on the cook line. Corrective action: Ice was put on items.
Cooked peppers (63° F) and whipped butter (72° F) were stored above 41° F in an ice bath to the right of the cold top reach in refrigerator on the cook line. Corrective action: Items were iced and moved to a reach in refrigerator.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The sanitizing cycle of the mechanical dish machine did not produce 50ppm chlorine solution at time of inspection. Corrective action: sanitizer was replaced and primed.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical bottle was not labeled to its contents under the three compartment sink. Corrective action: discussed labeling bottles with manager.
|
|
07/10/2018
Inspection, Routine (Enforcement)
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two unapproved employee beverage containers were stored on the table in front the office in the kitchen. Staff discarded the unapproved containers.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling naan with bare hands in the cook line. Staff discarded the consumer food and discussed preventing bare hand contact with ready to eat foods.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink was unaccessible to staff in the ware wash. Staff removed the items blocking the ware wash hand sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not readily accessible at the hand sink in the ware wash. Staff placed paper towels at the ware wash hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical bottles were not labeled as to their contents stored under the left utility sink in the preparation area.
|
|
03/01/2018
Inspection, Routine (Enforcement)
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink was not accessible to staff next to the dish machine in the ware wash area. Staff unblocked the area hand sink.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A spray can of insecticide was observed under the three compartment sink in preparation area. The spray can of insecticide was discarded.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Several chemical spray bottles were not labeled as to their contents throughout the kitchen area. Staff labeled the chemical spray bottles and discussed limiting the amount of chemical bottles in the facility.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several consumer food squirt bottles were not labeled as to their contents throughout the cook line area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The 2 compartment sink was separating from the wall in the preparation area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The gasket was soiled on the reach in freezer door across from dry spice storage in the preparation area. The gaskets were soiled on the cold top refrigerator across from the entry way in the cook line area.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were wet stacked on the dish rack across from the dry spice storage in the preparation area.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Two pairs of tongs were stored not protected from contamination hanging on the oven handle in the cook line area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Under the dish machine was soiled with food debris in the ware wash area. The ceiling tiles were stained above the cook line area.
|
|
11/14/2017
Inspection, Routine (Enforcement)
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw ground beef was stored over shrimp, fish and pork in the walk-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were present on the back preparation table and on the cook line next to the microwave.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Rice was 46°F after cooling over night in the walk-in refrigerator.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Several spray cans of unapproved pesticides were present under the three compartment sink. Fly tape was hanging between the preparation sink and the can rack.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical spray bottles were not labeled as to their contents on the shelf below the preparation table next to the vertical broiler on the cook line.
|
|
06/07/2017
Inspection, Follow-Up
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: Repeat violation: An employee was observed preparing dill with their bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Spanikopita was 94-100°F sitting out on the expo line. Gyro meat was 75-85° on the vertical broiler on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Beets (44°) and Lettuce (45°) were above 41°F in the right cook line reach-in refrigerator.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Repeat violation: Soap was not present at the ware washing hand sink.
|
|
05/25/2017
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Chicken was stored over beef and eggs in the walk-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was present in the basin of the cook line hand sink.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed preparing a salad with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Beets (47°F) and spanakopita (51°F) was above 41°F in the right cook line reach in refrigerator. Chicken (45°), beef (45°) and salmon (45°) was above 41°F in the tall reach-in refrigerator on the cook line.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A rack of glasses was stored on top of the bar hand sink. The ware washing hand sink was not accessible due to carts being stored in front.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not present at the bar hand sink.
|
|
01/24/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees were observed donning gloves without first washing their hands. Employees were observed handling dirty and then clean dishes without first washing their hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Gyro meat was being held at 98°F on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Tzatziki sauce was 57°F on ice in the front server station.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A food probe thermometer read 25°F when calibrated in ice water.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The ware washing hand sink did not have hot or cold water.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The ware washing hand sink was blocked by a table and a cart and was not accessible.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not present at the ware washing hand sink. Soap was not present at the hand sink across from the preparation sink. Soap and paper towels were not present at the bar hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was present on the shelf below the microwave on the cook line. An unlabeled chemical spray bottle was present on the table next to the dish machine.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Sanitizer in the server station was above 200 ppm chlorine.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets on refrigeration units throughout the facility were in severe disrepair.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The dish machine drain board was not sealed to the wall.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Chlorine test strips for the dish machine and sanitizer were not present in the facility.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook line hood was soiled with grease. The ware washing hand sink was soiled with grease.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored on the oven handle and unprotected from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The ware washing hand sink was not sealed to the wall.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the cook line hood was not functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A large amount of broken down equipment was being stored by the three compartment sink.
|
|
06/22/2016
Inspection, Follow-Up
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed washing their hands for less than the required 20 seconds.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed preparing a salad with their bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Spanikopita sitting out on the exposition line was 115°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Repeat violation: The following items were above 41°F in the cook line cold top refrigerator: hummus (50°), feta (50°), diced tomatoes (51°), feisty feta (49°).
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Repeat violation: Hot and cold water was not present at the ware washing hand sink. Cold water was not present at the bar hand sink. Cold water was not present at the bar three compartment sink. Hot water and cols water was not accessible at the mop sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of degreaser on a cart in the ware washing area was not labeled as to its contents.
|
|
06/02/2016
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was present in the basin of the cook line hand sink. A pan and chemical spray bottle were present in the basin of the ware washing hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Unapproved employee beverages were present in the tall cook line reach-in refrigerator and next to the front service area soda dispenser.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Pastitsio in a ice bath was 80°F after cooling from 165°F in 4 hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the cook line cold top refrigerator: hummus (51°F), diced tomatoes (48°F), dolmas (50°F), feta cheese (48°F).
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot and cold water was not present at the ware washing hand sink. Cold water was not present at the bar hand sink. Cold water was not present at the bar three compartment sink. Hot water was not accessible at the mop sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not present at the bar hand sink. Soap was not present at the front service area hand sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the cook line cold top refrigerator and tall reach in refrigerator were torn.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Chlorine test strip were not present in the facility.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook line hood was soiled with grease.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored on the oven handle and unprotected from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mop sink faucet was leaking.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the hood was not functioning. The light in the walk-in refrigerator was not shielded.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Several pieces of unused equipment were being stored in the back next to the three compartment sink.
|
|
05/12/2015
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was observed in the basin of the cook line hand sink.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Spanakopita was 106ºF above the hot holding unit.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not available at the hand sink by the dish machine and the bar three compartment sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle below the expo line hand sink was not labeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several squirt bottles above the cook line grill were not labeled as to their contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the dish area drain board was torn. Several door gaskets on the reach-in refrigerator throughout the kitchen were torn. The caulking on the cook line grill hood was torn.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several tongs stored on the oven handles were not protected from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The three compartment sink was leaking. The expo line hand sink was leaking.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light above the preparation table was not functioning. A light in the hood across from the preparation table was not functioning.
|
|
05/30/2014
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Food debris was observed in the basin of the bar hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee food was stored above food items in the standing reach-in refrigerator on the cook line.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not provided at the bar hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was observed beneath the dish area hand sink and the wait station hand sink.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer bucket at the wait station measured greater than 200 ppm chlorine.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: The bulk container of sugar in the preparation area was unlabeled.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The dish drainboard was not adequately sealed to the wall. The door gasket on the reach-in refrigerator was ripped and in poor repair. The reach-in refrigerator beneath the cold-top on the cook line was ripped and in poor repair.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not present in the reach-in refrigerator beneath the cold-top on the cook line.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The dish drainboard was soiled with black mold.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The dish area hand sink was not adequately sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor was cracked beneath the dish area hand sink. Holes were present in the walls in the dish area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not functioning above the can racks.
|
