|
08/26/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: A certified food protection manager was not associated to this facility. (Core)
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: A pitcher was stored in the cook line handwashing sink.
Corrective Action: Inspector provided education on the use of a designated handwashing sink. (Priority Foundation)
Proper handwashing signs reminding employees to wash their hands were not available at the hand washing sinks. (Core)
|
| 11 - Foodborne Illness Risk Factors |
| Food obtained from approved source |
|
Inspector Comments: Several packaged food items were not labeled according to the FDA food labeling requirements.
Corrective Action: Education and handout were provided. (Priority)
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Four dented cans of fava beans were stored next to wholesome cans in the grocery area.
Corrective Action: Education and handout were provided. The person in charge discarded the cans. (Priority Foundation)
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: A light in the cook line ventilation hood was not functioning. (Core)
|
|
08/26/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: A certified food protection manager was not associated to this facility. (Core)
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: A stainless steel container was stored in the back kitchen handwashing sink.
Corrective Action: Inspector provided education on the use of a designated handwashing sink. (Priority Foundation)
Paper towels were not available at the kitchen hand washing sinks. Soap was not available at the front kitchen handwashing sink.
Corrective Action: Paper towels and soap were provided at the kitchen hand washing sinks. (Priority Foundation)
Proper handwashing signs reminding employees to wash their hands were not available at the hand washing sinks. (Core)
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The sanitizer on the dish machine had a concentration less than 50ppm-200ppm chlorine residual.
Corrective Action: The person in charge replaced the sanitizer chemical and the final rinse reached a concentration between 50ppm-200ppm chlorine residual at the dish surface. (Priority)
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Several items requiring date marking were not marked with a discard or a preparation date. Items included cooked rice, potatoes, sauces and chutney.
Corrective Action: Education and handout were provided. (Priority Foundation)
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: Several unlabeled white powders were observed in the kitchen. (Core)
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: A scoop along with the handle were stored touching the ice in the ice machine. (Core)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: Several floor tiles were missing throughout the kitchen. (Core)
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The cook line ventilation hood was soiled with grease and dust. (Core)
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The floor and walls throughout the kitchen were soiled with grease. (Core)
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: Several lights in the kitchen were not functioning. (Core)
|
|
12/27/2018
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A bag of onions was stored on the floor next to rodent droppings.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above raw fish in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the grill area was observed donning gloves without washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A pitcher was stored in the basin of the grill handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored next to customer food and equipment in the grill area and bakery.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Containers of shredded lettuce and diced tomatoes in the grill cold top refrigerator were between 45-47°F.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The facility was unable to produce a food probe thermometer upon request.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The band saw in the meat had a severe buildup of debris and was not washed, rinsed, and sanitized at least every four hours.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The handsink nearest to the meat department lacked cold water under pressure.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The bakery handsink was blocked by a sheet of plastic.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several floor corners throughout the meat department, grill area, grocery, and bakery were severely soiled with rodent droppings. A dead rodent was observed on a sticky trap to the left of the meat display case.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Several bottles of chemical cleaner were store above and next to single use food containers next to the meat department and in the grill area.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The chemical spray bottle marked as "Sanitizer" next to the meat department had a concentration greater than 400 ppm residual quaternary ammonia.
|
|
06/12/2018
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored on the food preparation table near the cash register. Corrective action: The person in charge moved the beverage to an approved location.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded lettuce was measured at 50°F in the cold-top refrigerator across from the cash register. Corrective action: The person in charge rapidly cooled the lettuce.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink in the bakery area was blocked by a trash can upon inspection. Corrective action: The person in charge made the hand sink accessible.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Mouse droppings and nesting were observed in the office under the desk. Corrective action: Follow-up needed.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: An unapproved pesticide was stored below the three compartment sink. Corrective action: The person in charge disposed of the pesticide.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Numerous chemicals were stored next to food on the dry storage shelves in the market area. Corrective action: The person in charge moved the chemicals to an approved location.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Numerous bags of flour were stored on the floor in the bakery area. Rice was stored on the floor below the preparation table near the walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board in the preparation area by the walk-in refrigerator was scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets to the cold-top reach-in refrigerator was torn. Foil was lining the back splash of the grill on the cook line. Cardboard was lining the shelf below the preparation table in the bakery area.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The preparation table in the bakery area was soiled. The cutting board behind the three compartment sink was stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of the cold-top reach-in refrigerator unit was soiled upon inspection. The interior of the cold-top reach-in refrigerator was soiled. The vents above the cook line were soiled with grease. The towel dispenser above the cook line hand sink was soiled. The storage rack near the flour storage in the bakery area was soiled. The ice build-up was present in the reach-in freezer. The hand sink near the three compartment was soiled. The exterior of the ice machine next to the three compartment sink was soiled. The shelf above the three compartment sink was soiled. The shelf below the preparation table across from the walk-in refrigerator was soiled. The walk-in refrigerator door handle was soiled.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The caulking at the three compartment sink was soiled.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A soiled rag was stored outside of its sanitizer bucket on the preparation table near the walk-in refrigerator.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The scoop in the sugar container in the bakery area was stored with its handle in contact with the food product.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking to the hand sink at the cook line was in disrepair. The faucet to the three compartment sink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls throughout the kitchen, bakery area, and ware washing area were soiled upon inspection. The floor was soiled throughout the kitchen, bakery area, and ware washing area. Holes were present in the wall near the back door. Ceiling tiles in the bakery area were soiled. Drywall was missing on the wall near the oven in the bakery area. The walls in the walk-in refrigerator were soiled. The coving behind the toilet in the restroom was in disrepair. Ceiling tiles in the restroom were missing. Holes were present in the walls of the market area.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A gap was present in the back door.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Toilet paper was not stored in the dispenser in the restroom.
|
|
12/06/2017
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meats were stored above ready to eat vegetables in the walk-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A bucket was stored in the basin of the hand sink on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Gyro meat was held at 55°F and chicken was held at 49°F while on the vertical broiler at the cook line, and not in the cooking process.
|
| 04c - Critical |
| Sanitation: In-place |
|
Inspector Comments: The meat slicer at the meat counter was soiled with raw animal product, and had not been cleaned/sanitized in over four hours.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink in the bakery department was disassembled, rendering it unusable.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Four chemical spray bottles in the kitchen and preparation area were unlabeled as to their contents.
|
|
07/07/2017
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: On three separate occasions employees failed to use soap while washing their hands. An employee was observed handling money at the cash register and then proceeding to handle food without washing his hands between. Employees failed to wash their hands between glove changes on several occasions. An employee failed to wash his hands between leaving the restroom and engaging in food preparation.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing his hands in the three compartment sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee beverage was stored on the preparation table at the meat counter.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: Employees were unable to demonstrate a working knowledge of cooking temperatures, hand washing procedures, and cleaning procedures including sanitizer use.
|
| 03d - Critical, Food Borne Illness Risk |
| Food Temperature Control: Required cooking temperature |
|
Inspector Comments: Chicken was cooked to 163°F before being placed on a customers plate.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Ground lamb at the meat counter was 51°F while held at room temperature.
|
| 04c - Critical |
| Sanitation: In-place |
|
Inspector Comments: An employee failed to sanitize the three compartment sink between preparing raw chicken in one of the three basins and using the sink for dish washing. An employee was observed sanitizing a preparation table at the meat counter with a chlorine solution that measured greater than 200ppm chlorine residual.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of de-greaser was stored on top of the ice machine near the three compartment sink.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The spray bottle of sanitizer solution provided to the cook line measured greater than 400ppm quaternary ammonia.
|
|
03/13/2017
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meats were stored above ready to eat lettuce and tomatoes in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the bakery was observed donning gloves without first washing his hands.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer spray bottle in the meat cutting area measured greater than 400ppm quaternary ammonium.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Bags of flour were stored on the floor of the bakery.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards in the meat cutting area and at the cold top refrigerator near the cook line were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking in the ventilation hood was in disrepair. The bus cart at the cook line and the shelf in the meat cutting area were lined with cardboard. The shelf above the stove was lined with foil.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Test strips for quaternary ammonium were not provided to the facility.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the rice cookers were soiled with stuck on food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The table with the gyro spindles was soiled with grease on the side near the cold top refrigerator. The rack above the three compartment sink was soiled with food debris. The walk-in refrigerator fan guard was soiled with dust.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink near the cook line was not sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall near the cold top refrigerator was damaged. The walls near the vent hood were soiled with grease and dust. The floor was lined with cardboard at the meat cutting area, and walk-in refrigerator. The ceiling tiles were in disrepair in the meat cutting area, and not made of smooth/ easily cleanable material in the bakery. The walls and ceiling in the walk-in refrigerator were soiled with dust.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door was open in the bakery, and not provided with a screen.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The door for the restroom was not self closing.
|
|
11/30/2016
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken in the walk-in refrigerator was stored above ready to eat lettuce.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The employee in the kitchen was unable to correctly answer questions regarding cooking temperatures, hot holding temperatures, cold holding temperatures, and cooling practices.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Chicken pieces, which were shaved off of the chicken gyro spindle, were held at 72°F. Chicken on the gyro spindle was 92°F while not in the cooking process. Lamb in the oven was held at 60°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Chicken drumsticks in the meat display refrigerator were 51°F. Shredded lettuce and tomato in the cold top refrigerator were 48-51°F. Ranch dressing was held at 56°F in bottles throughout the kitchen area.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink in the bakery was wrapped with plastic rendering it inaccessible.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the hand sink in the kitchen area.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemicals were stored above bags or dried rice and garbanzo beans in the meat department.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Several chemical spray bottles in the meat department were unlabeled as to their contents.
|
|
07/01/2016
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed using a hand sink to fill a spray bottle with water.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Lettuce and sliced tomatoes were 45-50°F in the cold top refrigerator on the cook line.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The spray nozzle at the three compartment sink was hanging below the flood rim.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink in the bakery was wrapped in plastic and not accessible.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the hand sink on the cook line.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer solution in the meat cutting area measured greater than 400ppm quat-ammonium.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxed foods and bags of flour were stored on the floor throughout the store. A preparation sink for washing fruits and vegetables was not provided to the facility.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards at the meat cutting counter were in disrepair. A cloth pillow was used to shape bread in the bakery.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The handle of the ice machine scoop was broken. The floor and shelves of the walk-in refrigerator were covered in cardboard. The ice cream and chest freezer were not sealed to the floor.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Quaternary ammonium test strips were not provided to the facility.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The knives at the meat cutting area were soiled with food debris and stored with clean utensils. The bakers table was soiled with stuck on food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The handles on the refrigerators in the customer area were soiled with food debris. The ventilation hood was soiled with dust.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls and ceiling of the walk-in refrigerator were soiled with dust and food debris. The walls at the three compartment sink were soiled with food debris. The ceiling tiles in the bakery were soiled with grease, and not constructed of a smooth and easily cleanable material. Several of the ceiling tiles in the meat department were made of porous material. The floor below the soda boxes was soiled with food debris. Floor coving was not provided to the cook line. The walls and floor in the bakery department were soiled with flour and damaged near the back door. The wall near the bakery service window was constructed with exposed wood which was not painted or sealed.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lights were not shielded in the bakery department.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Both the front and back doors were left open with no insect barrier.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The door on the restroom was not self closing.
|
|
01/21/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw fish in the walk-in refrigerator was stored above ready to eat yogurt.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the meat counter was observed donning gloves without first washing hands.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of glass cleaner was stored above dry rice near the store entrance.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A water spray bottle in the bakery area was unlabeled as to its contents. The bread which was baked in the bakery department, packaged and sold to customers was unlabeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Bags of flour in the bakery department were stored directly on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards in use at the meat counter and in the deli area were deeply grooved and in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guards in the walk-in refrigerator were soiled with dust. The hood above the gyro spindles was soiled with grease.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet on the three compartment sink in the meat department was leaking. The hand sink in the employee restroom was soiled with dirt and debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor drain under the three compartment sink was soiled with dirt and food debris. The wall behind the gyro spindles was soiled with grease. The walls near the mixers in the bakery department were soiled with flour.
|
|
10/31/2014
Inspection, Follow-Up
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing a cloth towel in the hand sink near the flat top grill.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Unapproved twist top employee beverages were stored next to single service items on the shelf near the tandoori oven.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: Employees demonstrated a lack of knowledge by stating that food contact surfaces area cleaned without a sanitizing step.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee at the three compartment sink was observed washing dishes without a sanitizing step.
|
|
10/22/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several dented cans were stored with wholesome cans in the can storage aisle.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw turkey was stored above ready to eat vegetables in the walk-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing hands in the three compartment sink. A pan was stored in the hand sink basin in the meat cutting area.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist top employee beverage was stored on a shelf near the three compartment sink and in the bakery by single service items near the oven.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: Employees demonstrated a lack of knowledge by stating that they sanitize food contact surfaces with an unapproved bleach disinfectant.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the cold top refrigerator by the gyro spindle chopped lettuce was 60-62°F and diced tomatoes were 64°F.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee at the three compartment sink was observed washing dishes without a sanitizing step.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the hand sink in the meat cutting area.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemicals were stored on a shelf near the three compartment sink above bags of onions.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored on a shelf near the three compartment sink was unlabeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of food were stored on the floor in the aisles of the sales floor and walk-in refrigerator. Bags of flour in the bakery were stored directly on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A fabric pillow that was not smooth and easily cleanable was used to mold tandoori naan before baking.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The soda machine nozzles and ice dispenser were soiled with soda syrup.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The storage shelf below the meat area preparation table was soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The single service utensils stored at the restaurant service counter were stored with food contact surfaces up and not protected from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The basin of the hand sink in the meat cutting area was soiled with dirt and grease.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the soda boxes was heavily soiled with dirt, grease and food debris.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The back door in the bakery was open at the time of inspection.
|
|
11/22/2013
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: In the walk-in refrigerator, various raw meats on skewers were stored above cut lettuce and jalapenos, and a bag of raw chicken was hanging above green onions.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees were observed putting on gloves without first washing their hands.
An employee was observed handling raw chicken then the weighing machine keypad and the plastic bags without first removing their gloves and washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The bakery hand sink was being used for purposes other than hand washing as shown by a pitcher in the hand sink basin.
|
| 04c - Critical |
| Sanitation: In-place |
|
Inspector Comments: The meat slicer and raw meat cutting board were not being adequately sanitized with an approved sanitizer solution.
|
|
08/12/2013
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Severely dented cans were stored next to wholesome can in the dry storage area.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
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Inspector Comments: The person in charge was sanitizing raw meat contact surfaces only once every 24 hours. A lack of food safety knowledge was demonstrated in critical cooking temperatures.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: Gyro meat on the slow turn cooker was 63°-72°F.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink in the ware-washing area was blocked by several large pans covering the hand sink basin.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided at the bakery room hand sink.
Paper towels were not provided at the employee restroom.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: An unapproved pesticide was observed in the ware-washing area.
|
