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09/22/2022
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
- An employee beverage was stored on the food preparation table during active food preparation.
Corrective action: The person in charge moved the beverage to an approved location.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.14 When to Wash (P)
- An employee was observed touching their face with a gloved hand then returning to food preparation without changing their gloves and washing their hands.
Corrective action: The employee was educated on when to wash their hands.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-202.12 Handwashing Sinks, Installation (C)
- Hot water was not available at the hand sink in the food preparation area.
- Hot water (70°F) measured less than 100°F at the hand sink on the front cook line.
Corrective action: The person in charge will call in a plumber to resolve the above violations.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- The following food product measured greater than 41°F in the right cold-top reach-in refrigeration unit on the front service line: spicy hummus (49°F), original hummus (50°F), and diced tomatoes/cucumbers (46°F).
- Falafel mix (46-53°F) measured greater than 41°F in a container to the right of the fryer on the cook line.
Corrective action: The person in charge will monitor the temperature of the above food product.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
6-202.15 Outer Openings, Protected (C)
- A gap was present around the front door.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The falafel scoop to the right of the fryers on the cook line was stored in stagnant water (68°F).
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
- Chlorine test strips were not available at the facility.
- Quaternary ammonium test strips were not available at the facility.
Corrective action: The person in charge will obtain test strips.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The interior of the right cold-top reach-in refrigerator on the service line was soiled.
- The interior of the left cold-top reach-in refrigerator on the service line was soiled.
- The interior of the cabinets under the soda machine were soiled.
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| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
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Inspector Comments:
5-103.11 Capacity-Quantity and Availability (Pf)
- Cold water was not available at the hand sink in the preparation area.
Corrective action: The person in charge will call a plumber to resolve the above violation.
5-103.12 Pressure (Pf)
- Adequate pressure was not provided for the hot water at the right hand sink in the men's restroom.
Corrective action: The person in charge will call a plumber to resolve the above violation.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The faucet on the hand sink in the front service area was leaking.
- The faucet on the hand sink in the preparation area was leaking.
- The faucet on the three compartment sink was leaking.
- The drain pipe below the three compartment sink was leaking.
- The faucet on the right hand sink in the women's restroom was leaking.
- The faucet on the left hand sink in the women's restroom was leaking.
5-202.13 Backflow Prevention, Air Gap (P)
- The sprayer nozzle on the three compartment sink hung below the flood rim upon inspection.
Corrective action: The person in charge will call a plumber to resolve the above violation.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor in the walk-in refrigerator was soiled.
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07/01/2019
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
-An employee beverage and employee food items were observed on the food preparation surface next to the two compartment preparation sink in the back kitchen area. Corrective Action: Staff moved the food and drink to an approved location away from food preparation surfaces.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.12 Cleaning Procedure (P)
-An employee was observed washing their hands at the hand sink in the front service area for less than 20 seconds. Corrective Action: Education was provided regarding proper hand washing procedures.
2-301.14 When to Wash (P)
-An employee was observed donning gloves to prepare food after touching the cash register without first washing their hands. Corrective Action: Education was provided regarding proper hand washing times.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C)
-The hand sinks located throughout the kitchen and in the restrooms did not have proper signage. Corrective Action: Staff placed a sign at each of the hand sinks.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-The following food items measured greater than 41°F in the cold top refrigerators and reach in refrigerators below in the front service area: lettuce (50°F - 54°F), cucumber/tomato salad (45°F - 48°F), and facility prepared salsa (50°F). Corrective Action: Staff discarded the lettuce and the salsa and moved the cucumber/tomato salad to the reach in refrigerator below to rapidly cool. Raw falafel in fryer baskets located next to the fryer in the front service area measured 50°F - 55°F. Corrective Action: Staff moved the falafel to the walk in refrigerator to rapidly cool.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
-A chemical spray bottle hanging from the splash guard on the side of hand sink in the ware washing area was not labeled as to its contents. Corrective Action: Staff identified the chemical and labeled the spray bottle.
7-201.11 Separation-Storage (P)
-A container of full strength vegetable wash was stored on the wall above the preparation sink. Corrective Action: Staff will move the vegetable wash to an approved location. Follow-up required. Bottles of equipment lubrication were stored directly on top of wooden pita boards next to the dry storage racks in the back kitchen area. Corrective Action: Staff moved the lubricants to an approved location away from all food surfaces. All chemicals were stored on the shelving units located above the three compartment sink in the ware washing area, including over the clean side drain board. Corrective Action: Staff will relocate the chemicals to an approved location. Follow-up required.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-A falafel scoop and spoon were stored in cold water on the counter next to the fryers in the front service area. Several scoop handles were stored in direct contact with food in containers throughout the kitchen.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
-A box of single service articles were stored directly on the floor next to the dry storage racks across from the office in the back kitchen area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-The gaskets on the cold holding drawers below the grill in the front service area were torn or missing.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
-Test strips for chlorine sanitizer used in the dish machine and quaternary ammonia sanitizer used throughout the facility were not available at the time of the inspection. Follow-up required.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The top of the pita oven in the front service area was soiled with dust/debris. The base of the tall upright reach in refrigerator in the front service area and the tall upright reach in freezer across from the mop sink in the back kitchen area were soiled with food debris. Several gaskets on refrigeration units throughout the kitchen were soiled with food debris. The fan covers in the walk in refrigerator were heavily soiled with dust.
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The blade of the can opener was soiled with food debris.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
-Several vents located throughout the back kitchen area were soiled with dust. The wall located behind the preparation sink in the back kitchen area was soiled with food residue. Floor corners throughout the front service area, back kitchen area, and ware washing area were soiled with debris. Floor sinks located throughout the back kitchen area and under the ice machine in the front customer self service area were soiled.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C)
-The floor coving located at the entrance into the mop sink area was in disrepair.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-Small holes were present in the wall above the three compartment sink in the ware washing area.
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07/03/2018
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee personal canned beverage, on a shelf inside the front service area two-door reach-in refrigerator, was stored directly next to falafels. Corrective Action: Employee relocated above noted employee personal canned beverage to an approved location. Violation corrected.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The 3-compartment sink sprayer nozzle was observed hanging below the sink flood rim level. Corrective Action: Raise above noted sprayer nozzle to hang above the sink flood rim level. Re-inspection required.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The front service area pita warmer was lined with aluminum foil.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The front service area two-door reach-in refrigerator door gaskets were torn. The cook's line drawer refrigeration unit door gaskets were torn. The door gasket of the two-door reach-in pita refrigerator was torn. The food preparation sink caulking was in disrepair.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The warewashing area 3-compartment sink caulking was in disrepair/missing.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The front service area two-door reach-in refrigerator door gaskets were soiled. The rolling cart at the end of the front service area line was soiled. The interior of the front service area hot holding cabinet was soiled. The shelves beneath the front service area register were soiled. The top of the dish machine was soiled. The warewashing area clean pan/utensil storage rack was soiled. The storage racks, inside the walk-in refrigerator, were soiled. The walk-in refrigerator fan guard covers were soiled with dust.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The hot and cold faucet handles, at both hand sinks inside the women's restroom, were observed leaking water. The hand sink in the back preparation area was not securely sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were present in the wall above the 3-compartment sink. The ceiling air vent, across from the exterior door of the walk-in refrigerator, was heavily soiled with dust.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Two light bulbs beneath the cook's line hood were missing.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The self-closing apparatus, of the women's restroom door, was not operational.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: An employee at the cook's line was observed preparing food without wearing an appropriate hair restraint.
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04/13/2017
Inspection, Routine
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Containers of tzatziki, garlic sauce, seasonal hummus, and red chili sauce in the cold top refrigerators were 45-47°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The prep area hand sink lacked cold water under pressure.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several door gaskets for the refrigeration units in the kitchen were torn. The caulking for the grill hood was warped.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking of the prep sink was moldy.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor around the water heater was soiled with debris.
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05/03/2016
Inspection, Critical Item
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the grill area was observed donning gloves without washing their hands.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Cooked falafel in the hot holding unit was 101°F.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Raw falafel next to the fryer was 45°F. Meat in the drawer reach-in refrigerator were between 46-62°F.
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01/04/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the grill area was observed donning gloves without washing their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was stored on the back room prep sink.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Rice in the back room hot holding unit was 103°F.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Falafel batter in the grill area was 48°F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The warewashing handsink lacked hot and cold water under pressure.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The warewashing handsink lacked paper towels.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: White powder containers in the back room were unlabeled.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket for the grill reach-in refrigerator was torn.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking for the prep sink was moldy.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Thhe floor sink under the soda machine was soiled with food debris.
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01/12/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dented #10 can of cucumber and a dented #10 can of eggplant were stored with wholesome cans in the walk-in refrigerator.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A large bottle of hand sanitizer was stored next to a scale in the back room.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The rice cooker and pita basket in the kitchen were lined with foil. The door gasket of the drawer reach-in refrigerator was torn.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking for the three-compartment sink was moldy.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet for the three-compartment sink was leaking. The food preparation handsink was slow to drain.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall next to the mopsink was soiled with debris. The ceiling tiles in the back room were soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the mopsink closet was burned out.
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01/13/2014
Inspection, Routine
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several bulk containers of loose ingredients were not labeled as to their contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The cutting boards on the front service line cold top refrigerators were scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the pita bread refrigerator and on the front service line cold top refrigerators were torn.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking behind the three compartment sink was in poor repair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The shelves in the walk in cooler were soiled with food debris. The door gaskets on the cold top refrigerators in the front service line were soiled with food debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking behind the hand sink by the door to the front service area was in poor repair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall behind the three compartment sink was soiled with food debris.
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