|
10/20/2022
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: Provided the certified food protection manager handout to the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.14 Handwashing Signage (C)
-Handwashing signage was not provided at the hand sinks in the mens and womens restrooms.
Corrective action: The person in charge will provide signage to the hand sinks.
|
| 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 dish machine in the kitchen measured less than 50 ppm chlorine residual after three attempts.
Corrective action: The person in charge was able to provide proof that the dish machine tested at least 50 ppm chlorine residual before the end of the inspection.
|
| 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)
-Various sauces in the walk-in refrigerator did not have proper date marking.
Corrective action: Discussed proper date marking techniques with the person in charge.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
-Harira soup was stored past its its seven-day date mark in the walk-in refrigerator.
Corrective action: The soup was discarded. See voluntary condemnation.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
-A chemical spray bottle on the storage rack in the hallway at the kitchen entrance was not labeled as to its contents.
Corrective action: The person in charge labeled the bottle.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
-A wiping cloth on the counter at the far end of the cook line across from the flat top grill was not stored in the sanitizer solution between uses.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.19 Nonfood-Contact Surfaces (C)
-Rust was present on the shelves throughout the two door standing refrigerator at the end of the cook line.
-Aluminum foil was lining the reach-in oven door on the cook line.
4-501.12 Cutting Surfaces (C)
-The cutting board above the two door reach-in refrigerator at the kitchen entrance was scored.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-Various floor tiles throughout the kitchen area were cracked.
6-501.12 Cleaning, Frequency and Restrictions (C)
-The ceiling vent in the womens restroom was soiled.
|
|
07/15/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
-The facility was unable to provide certification for completion of a certified food protection manager course. Corrective Action: TCHD provided documentation regarding certified food protection manager course options and facility will comply within 90 days.
|
| 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 on a shelf in the tall upright reach in refrigerator above customer foods and on the counter next to the preparation sink in the main kitchen area. Corrective Action: Staff moved the employee beverages to approved locations away from food contact surfaces and food.
|
| 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)
-Multiple soiled drink cups were placed in front of and blocking access to the hand sink located across from the cold top refrigeration in the main kitchen area. Corrective Action: Staff moved the dishes out of the way of the hand sink and discussed
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
-A carton of raw shell intact eggs was stored on the top shelf above ready to eat foods in the walk in refrigerator. A container of raw lamb was stored above containers storing ready to eat foods in the tall upright reach in refrigerator in the main kitchen area. Corrective Action: Staff moved the eggs and the lamb to approved locations below all ready to eat foods.
|
| 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 food items measured greater than 41°F in the walk in refrigerator: cut tomatoes (61°F), vegetable mix (49°F), shrimp and scallop aujus (48°F), lamb sauce (48°F), lamb shanks (49°F), lamb schwarma (48°F), raw chicken (48°F), lettuce (50°F), cooked rice (48°F), couscous (48°F), beef kabobs (48°F), shrimp kabobs (48°F), stuffed grape leaves (48°F), grape leaf mixture (48°F), raw ground beef (48°F), raw beef (47°F), and feta cheese (49°F). Corrective Action: Staff moved the cut tomatoes, the grape leaves prepared the same day, and the grape leaf mixture to the walk in freezer to rapidly cool and discarded all other food items. Staff will store all temperature controlled for safety foods in other refrigeration units until the walk in refrigeration maintains food temperatures 41°F or below.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
-A chemical spray bottle located below the dump sink in the back storage area and a chemical spray bottle handing from the mop sink area in the employee restroom were not labeled as to their contents. Corrective Action: Staff identified the chemicals and labeled each bottle.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf)
-Cut tomatoes were observed cooling in a deep containers in the walk in refrigerator. Corrective Action: Staff moved the tomatoes to the shallow pans and placed them in the walk in freezer to rapidly cool.
3-501.15 Cooling Methods (C)
-Multiple food items were observed cooling while covered in the walk in refrigerator, the cold top refrigerator, and the tall upright reach in refrigerator in the main kitchen area.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
-The facility back exit doors in the back storage room next to the employee restroom and in the main kitchen area next to the hot water heater were propped open, allowing the entry of pests. The facility outer opening in the back storage room next to the employee restroom was not maintained for pest entry.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-304.13 Linens and Napkins, Use Limitations (C)
-Cut lettuce was in direct contact with a cloth towel in the cold top cold holding drawer next to the grill.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-Tongs were stored hanging from the side of the grill on the cook line and were unprotected from contamination. The falafel scoop was stored in a container of standing water mixed with sanitizer on the shelf next to the grill in the kitchen.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-903.12 Prohibitions (C)
-Bags of laundered linens were stored on the floor in employee restroom in the back storage area of the kitchen.
|
| 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 cutting boards on the cooks line and the wait station area of the kitchen were stained.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The base of the tall upright reach in refrigerator in the main kitchen area and the floor of the walk in refrigerator were soiled with food debris.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
-The floors, walls, and ceilings throughout the kitchen were soiled with food debris and residue. The base of the mop sink in the employee restroom was heavily soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-The ceiling tile located above the preparation table across from the three compartment sink in the main kitchen area and several ceiling tiles in the back storage area were missing. The floor tiles below the pre-rinse sprayer next to the dish machine were chipped and in disrepair.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-501.110 Using Dressing Rooms and Lockers (C)
-Employee personal belongs were observed hanging from the dry storage racks next to consumer food and single service articles in the back storage area.
6-202.11 Light Bulbs, Protective Shielding (C)
- The lights located above the gyro cooker in the back storage area were not properly shielded.
|
|
03/21/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
-The facility was unable to provide certification for completion of a certified food protection manager course. Corrective Action: TCHD provided documentation regarding certified food protection manager course options and facility will comply within 90 days.
|
| 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 for vomit or diarrheal clean up. Corrective Action: TCHD provided the appropriate paper work for clean up.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
-The hand sinks in the kitchen, the back storage room, and the employee restroom did not have proper signage. Corrective Action: Staff placed a sign at the hand sinks.
|
| 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 kabobs were stored above raw beef, lamb, and shrimp kabobs in the cold holding drawers below the grill and across from the grill below the preparation table. Corrective Action: The chicken was moved to the bottom drawer below the beef and lamb. Raw beef was stored above cooked soup in the tall upright reach in refrigerator across from the preparation sink in the kitchen. Corrective Action: The beef was moved to the bottom shelf below all ready to eat foods. Shell intact eggs were stored on the top shelf above ready to eat foods in the walk in refrigerator. Raw chicken was stored above cooked rice in the walk in refrigerator. Corrective Action: The eggs and chicken were moved to lower shelves below all ready to eat foods.
|
| 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 dish machine failed to reach at least 50 ppm chlorine residual on the final rinse cycle. Staff replaced the sanitizer container and the machine was primed and reached 50 ppm chlorine residual.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
-A pink moldy substance was present on the interior of the ice machine. Follow-up required.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: 3-501.14 Cooling (P)
-A deep bucket of cooked rice measured 61°F in the walk in refrigerator after cooling overnight. Corrective Action: Staff discarded the rice and education was provided regarding cooling methods.
|
| 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)
-All foods within the facility were not date mark labeled, including cut tomatoes, cooked chickpeas, cooked rice, cooked soup, milk, cut leafy greens, and cooked gyro meat. Corrective Action: TCHD provided guidance on date marking and staff will date mark label all required foods. Follow-up required.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-202.12 Conditions of Use (P)
-A can of unapproved insecticide was stored below the dump sink in the back storage area. Corrective Action: The can of insecticide was discarded.
7-204.11 Sanitizers, Criteria-Chemicals (P)
-Several buckets of sanitizer measured greater than 400 ppm quaternary residual throughout the kitchen. Corrective Action: Water was added to the sanitizer buckets until the correct chemical range was achieved and staff will have their chemical tower adjusted.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (C)
-Several foods were cooling while covered in the tall upright reach in refrigerator across from the preparation sink in the kitchen.
|
| 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 containing food were not labeled as to their contents throughout the kitchen.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
-The facility outer opening in the back storage room next to the employee restroom was maintained for pest entry.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-304.13 Linens and Napkins, Use Limitations (C)
-Food was in direct contact with a cloth towel in the cold top cold holding drawer next to the grill.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-Tongs were stored hanging from the side of the grill on the cook line and were unprotected from contamination. The falafel scoop was stored in a container of standing water mixed with sanitizer on the shelf next to the grill in the kitchen.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
-Silverware was stored with the food contact surface exposed on a counter in the wait station 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)
-Several gaskets on cold holding drawers and refrigeration units throughout the kitchen were torn.
4-502.11(A) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
-The bulk bin storing onions under the counter in the back storage area was in disrepair.
4-101.19 Nonfood-Contact Surfaces (C)
-Foil was covering the surface of the shelf below the preparation sink in the kitchen.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The caulking on the grill hood was in disrepair.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
-Test strips were not available at the facility for both sanitizing solutions.
|
| 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)
-Several gaskets on cold holding units throughout the kitchen were soiled with food debris. The bottom shelf of the reach in refrigerator storing alcohol in the wait station area was soiled with food debris.
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The cutting boards on the cooks line and the wait station area of the kitchen were stained.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-Several ceiling tiles were missing in the kitchen and the back storage area. Several floor tiles were in chipped and in disrepair throughout the kitchen and in the back storage area.
6-501.12 Cleaning, Frequency and Restrictions (C)
-The floors, walls, and ceilings were soiled with debris throughout the kitchen. The floor and floor sink below the dish machine was heavily soiled with food debris.
-
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-501.110 Using Dressing Rooms and Lockers (C)
-Employee personal belongs were observed on the dry storage racks next to consumer food and single service articles in the back storage area.
6-202.11 Light Bulbs, Protective Shielding (C)
-Several lights in the kitchen and in the back storage area were not properly shielded.
|
|
03/26/2018
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored next to customer food and dishes throughout the kitchen.
Corrective Action: Move employee beverages to appropriate location.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee in the kitchen was observed garnishing parsley onto a plate with their bare hands.
Corrective Action: Employee educated on no bare hand contact with ready to eat food.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Various containers of tomatoes, hummus, baba ganoush, shredded lettuce, and feta cheese in the grill area cold top refrigerator were 46-51°F.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A container of ice in the wait station was not self draining.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting boards in the kitchen were stained.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The tongs at the grill station were stored at knee level.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several floor tiles in the kitchen were chipped in the kitchen and storage area. The paint on the floor in the staff restroom was chipped. The paint on the walls in the restroom was peeling.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several ceiling lights in the kitchen and storage area were unshielded.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back exit door next to the staff restroom had a gap of greater than 1/4 inch between the door and the floor.
|
|
02/27/2017
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in th warewashing area was observed rinsing their hands with the sprayer.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on the prep table in the kitchen.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The kitchen restroom lacked soap.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: An unapproved pesticide was present in the kitchen.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A bag of onions was stored on the floor in the back room
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The gaskets of the upright reach-in refrigerator were lined with tape and torn. The container used to store onions was cracked.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The grill hood was soiled with grease. The interior of the reach-in freezer was soiled with food debris. The dish machine racks were soiled with debris. Several door gaskets for the refrigeration units were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The falafel scoop was stored in standing water.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The back room dump sink faucet was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor corners of the kitchen were soiled with debris. Several ceiling tiles in the kitchen and back room were not smooth and easily cleanable.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the grill hood was burned out. A light shield in the kitchen was cracked.
|
| 15b - Non-Critical |
| Other Operations: Linen properly stored |
|
Inspector Comments: A bag of linen was stored in the staff restroom.
|
|
02/22/2016
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on the prep table next to the prep sink.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The back room handsink lacked cold water under pressure.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Canned heat was stored above food in the dry store area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle in the warewashing area was unlabeled.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several door gaskets for refrigeration units in the kitchen were torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The grill hood filters were soiled with grease.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A small container of utensils next to the grill were stored in standing water.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Several faucets in the kitchen were leaking. The caulking of the back handsink was moldy.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several floor tiles in the kitchen were chipped. The floor underneath some equipment and storage was soiled with food debris. The floor sink in the grill area was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the grill hood was unshielded. The ceiling light in the back room was unshielded.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The toilet paper in the staff restroom was stored outside of the dispenser.
|
| 15b - Non-Critical |
| Other Operations: Linen properly stored |
|
Inspector Comments: Bags of linens were stored in the staff restroom.
|
|
01/26/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meat was stored above beverages in the walk-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored next to customer food in the reach-in refrigerator. An individual was observed eating at the wait station.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The hot water faucet for the three-compartment sink was not functional.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The employee restroom handink lacked paper towels.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The reach-in refrigerator door gaskets were taped to the door.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The underside of the oven was soiled with grease. The shelf that stores liquor in the wait station was soiled with debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mopsink was soiled with debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several tiles were missing on the kitchen floor. The paint on the staff restroom floor was chipped. The wall behind the dishwasher was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light shield in the kitchen was missing.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back exit door had a gap of greater than 1/4 inch between the door and the floor.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The top of the toilet in the restroom was missing.
|
|
05/07/2014
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above raw beef in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees were observed donning gloves without first washing hands and changing gloves without washing hands in between.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Unapproved (twist top) employee beverages were present in the wait station area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Various potentially hazardous foods ranged 46 degrees F to 56 degrees F in the cold top refrigerator; feta cheese 46 degrees F, hummus 56 degrees F, and vegetable salad 47 degrees F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: An atmospheric vacuum breaker was not provided on the ware washing machine.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink in the main kitchen was obstructed by several glass storage racks.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: An employee was observed peeling and slicing eggplant without first washing it.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The interior side of the cold top refrigerator lid was in poor repair. Several non NSF, domestic grade containers were used to store bulk food in the side preparation room. The rim of the bulk food storage onion container was jagged and in poor repair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The drawer front below the soda tower in the wait station area was missing. Tin foil was lining a shelf on the east wall of the wait station. The door gaskets on the stand up freezer and the stand up refrigerator were completely ripped and held in place with duct tape. Shelves in the employee restroom were constructed of raw, unfinished wood. Packing paper was present on the outside of the microwave in the main kitchen area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the cold top refrigerator were soiled with food residue. Ventilation hood filters were soiled with grease buildup. The side of the fryer was soiled with food residue. The front of the oven was soiled with buildup. The storage shelf below the hand held sprayer was soiled with residue.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop without a handle was stored in direct contact with bulk food in the east preparation room. The ice scoop stored on top of the ice machine in the East preparation room was cracked and in poor repair.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single use buckets were being reused to store food in the east preparation room.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: ASSE 1022 standard back flow prevention devices were not provided on the water lines supplying the coffee and tea machines in the wait station area. The hand sink in the east preparation room was leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor sink nearest the wait station was full of soiled water. Ceiling tiles were missing throughout the main kitchen and throughout the east preparation room. Floor tiles were either missing or in poor repair throughout all food preparation areas. The floor behind the hot line appliances was soiled with grease and residue. The floor below the ware washing machine was soiled with buildup. The floor below the vegetable preparation sink was soiled with buildup. The FRP on the wall outcrop between the main kitchen and the east preparation was loose and pulling away from the wall. Holes were present in the walls of the employee restroom. Acoustic ceiling tiles were present above the wait station area.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Various light shields in the main kitchen were cracked. A light shield was missing in the east preparation room. Less than 20 foot candles of light were provided in the employee restroom.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: Unused, miscellaneous items were stored in the east preparation room. An opening greater than one quarter inch was present below the rear exit door in the East preparation room.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: Toilet paper in the employee restroom was stored off the roller.
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