Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.
Facility Details
Program Food
Facility Name Beirut Grill
Business Name Beirut Grill
Address 203 W Hampden Ave
Englewood, CO 80110-2401
Phone 303-781-0808

Inspection Details
09/29/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) -The hand sink next to the three compartment sink in the warewashing area did not have a sign telling employees to wash their hands. Corrective action: Provided a handwashing sticker to the person in charge.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) -Raw beef was stored above cooked beef in the walk-in refrigerator. -Raw beef was stored above cooked gyros slices in the three door cold top reach-in refrigerator across from the vent hood on the cook line. Corrective action: The above food product was rearranged according to cook temperature. Discussed storing raw foods below ready-to-eat foods with the person in charge.
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) -Date marking for various time/temperature control for safety foods was not utilized throughout the facility. Corrective action: Discussed proper date marking techniques, and provided a date marking handout to the person in charge. 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) -A gallon of milk was stored past its expiration date in the two door reach-in refrigerator near the kitchen entrance. Corrective action: The milk 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) -Two chemical spray bottles stored on a ledge near the kitchen entrance were not labeled as to their contents. Corrective action: The person in charge labeled the bottles.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) -Bulk containers of flour and dry rice stored below the preparation table next to the dough mixer were not labeled as to their contents.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) -Various containers of food were stored on the floor in the walk-in refrigerator.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-501.12 Cutting Surfaces (C) -The cutting board across from the vent hood on the cook line was scored.
49 - Good Retail Practices
Non-food contact surfaces clean
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) -The fan guards in the walk-in refrigerator were soiled. -The exterior of the dough mixer was soiled.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) -Numerous floor tiles throughout the kitchen area were cracked. 6-501.12 Cleaning, Frequency and Restrictions (C) -The floor near the warewashing area in the kitchen was soiled. -The floor below the dough mixer was soiled. -The caulking on the pre-rinse side of the dish machine in the warewashing area was soiled.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-303.11 Intensity-Lighting (C) -Numerous ceiling lights throughout the kitchen area were not in service.
03/30/2020 Inspection, Education
03/10/2020 Inspection, Re-Inspection
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - Facility did not have a certified food protection manager at the time of the inspection.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) - The handwashing sink next to the walk in refrigerator was slow to drain. Operator will add a drain clearing agent. 6-301.14 Handwashing Signage (C) - Signs were not provided at two of the hand washing sinks in the kitchen prompting employees to wash their hands.
18 - Foodborne Illness Risk Factors
Proper cooking time & temperatures
Inspector Comments: 3-401.11 Raw Animal Foods-Cooking (P) - The cook was asked to notify the inspector when the chicken kabob was cooked to the proper internal cooking temperature. When the inspector was prompted to take an internal cooking temperature the chicken measured 160-165°F. The cook could not identify the correct internal cooking temperature for chicken. Corrective action: The chicken was placed on the grill until the internal cooking temperature measured 165°. Staff will post a internal cooking temperature guidance sheet on the cooks line and monitor the cooking temperature of raw animal proteins.
29 - Foodborne Illness Risk Factors
Compliance with variance / specialized process / HACCP
Inspector Comments: 8-103.12 Conformance with Approved Procedures (Pf) - The facility is making homemade yogurt but is not complying to all requirements of the CDPHE statewide variance RF19-26 Requirements for Fermentation of Specific Food including yogurt. Specifically the facility is not complying with stipulation number 2 of the variance. Corrective action: operator will either obtain pH testing for yogurt fermented onsite, or purchase yogurt from an approved source/wholesaler. See the following requirements for pH testing yogurt. 2. The pH of the fermented product must be shown to be at or below 4.2 by one of the following methods: a. Equilibrium pH testing from a qualified labrator performed on at least one sample from three separate batches prepared using the standardized recipe (sample size must be determined by the testing laboratory). Any deviation from the standardized recipe after testing will result in new equilibrium pH testing being required. b. Onsite pH testing conducted following a stardard testing procedure for each batch as follows: I. Testing must be performed according to the testing equipment manufacture’s instructions and specifications…. III. For liquid products…including yogurt…, insert the pH testing device directly into the product to read the pH. 2. All lab test results must be maintained at the retail food establishment and be available for review upon request. Onsite pH testing results are to be kept for a minimum of three months. See attached variance for all stipulations.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-501.111 Controlling Pests (Pf) - Several adult, baby, and dead cockroaches were observed throughout the kitchen, in the warewashing area, and in the cabinets in the beverage expedite area. Corrective action: Operator will increase the frequency of pest control to weekly or biweekly until the cockroach issue presides. Operator will email pest control invoice to TCHD. 6-202.15 Outer Openings, Protected (C) - A 1/4th inch gap was present on the back door of the kitchen, providing an entrance point for pest.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Several soiled wiping cloths were stored on the cutting boards throughout the cooks line. Staff will store wiping cloths in sanitizer buckets between use.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments:
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) -- The gaskets were torn on the cold top reach in refrigerators on the cooks line and heavily soiled with food debris. Operator will replace the torn gaskets and maintain them clean of all food debris to prevent cross contamination.
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 tops and sides of the grill, oven, and cold top refrigerators throughout the kitchen were heavily soiled with grease, dust, and food debris.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) - The faucet on the mop sink was leaking.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-201.11 Floors, Walls and Ceilings-Cleanability (C) - The floors throughout the kitchen were in poor repair and missing tiles and were not smooth and easily cleanable. 6-501.12 Cleaning, Frequency and Restrictions (C) - The floors, walls, and ceilings throughout the kitchen, warewashing area, and dry storage area were heavily soiled with food debris, grease, and soil/dust. The operator will deep clean the kitchen to help eliminate issues contributing to pest issues. The operator will maintain a regular cleaning schedule of the facility.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C) - Several light bulbs were missing throughout the facility and the light shield was missing above the three compartment sink in the warewashing area.
03/03/2020 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.12 Hand Drying Provision (Pf)- The handwashing sink in the expediting area did not have paper towels available for drying hands. Corrective action: Operator supplied paper towels to the handwashing sink.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) - Raw chicken and raw beef kabobs were in direct contact on the same plate in the cold top reach in refrigerator across from the stove on the cooks line. -Raw eggs were above cooked beef, raw beef kabobs and raw chicken kabobs were stored in direct contact on the same tray, raw chicken stored above raw beef, and raw beef was stored on top of a container of ready to eat soup in the walk in refrigerator. Corrective action: Staff rearranged the food items based on their internal cooking temperatures. Operator will use TCHD food storage guidance provided in yellow food safety packet to educate staff.
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) - Several TCS food items in the two cold top refrigerators measured above the maximum cold holding temperature of 41°F including: garlic paste made onsite (46 °F), tzatziki sauce (46°F), tabula (48°F), cooked beef (52°F), cooked chicken (48°F), cooked stuffed grape leaves with rice (46°F),cucumber and diced tomato salad (51°F),falafel (49°F), feta (49°F), ready to eat gyro meat (47°F), cooked rice (48°F), sliced tomato (49°F), and tomato barbeque sauce prepared onsite (48°F). The ambient air temperature of the cold top refrigerator across from the rotisserie was 48°F and the cold top refrigerator across from the stove was 50°F. Corrective action: Operator moved all TCS food items to the walk in refrigerator to rapidly cool. A large hotel pan of cooked rice and house made tomato barbeque sauce was voluntarily discarded. See voluntary condemnation agreement. Operator will have the refrigerators repaired by a maintenance company. Operator will use refrigeration logs to monitor cold holding temperatures using a calibrated thermometer. Follow up need.
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) -None of the TCS or ready to eat food items that were being stored in the reach in or walk in refrigerators for longer than 24 hours were marked with a seven day discard date. Corrective action: Education was provided on proper date marking for TCS and ready to eat food items.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-202.12 Conditions of Use (P) - Several unapproved pesticides not labeled for use in a food establishment were found in the chemical storage area near the three compartment sink. Corrective action: Operator discarded the pesticides and education was provided on approved pest control methods.
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 liquid squirt bottles throughout the kitchen were not labeled with their contents on the cooks line.
38 - Good Retail Practices
Insects, rodents, & animals not present
Inspector Comments: 6-202.15 Outer Openings, Protected (C) - A gap greater than 1/4th of an inch was present on the back kitchen door. 6-501.111 Controlling Pests (Pf) - One live cockroach was observed near the floor drain on the cooks line. Several cockroach traps near the warewashing area were observed with numerous dead cockroaches. Operator will increase the frequency of the facilities pest control contract.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - Several soiled wiping cloths were stored on the cutting boards throughout the cooks line. Staff will store wiping cloths in sanitizer buckets between use.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) - Tongs were stored on the oven handle at waste height on the cooks line. - The ice scoop was stored with it's handle in direct contact with ice in the ice machine. - Scoops without handles were being stored in containers of bulk dry storage food items throughout the facility.
45 - Good Retail Practices
Single-use / single-service articles: properly stored & used
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C) -Multiple single use food containers were being used to store food throughout the facility and grocery bags were being used to store cooked food in the walk in refrigerator and frozen meat in the freezer.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C) - Soiled tinfoil and cardboard was being used to line the shelves in the walk in refrigerator, the bottom of the freezer, and preparation surfaces throughout the kitchen. The tin foil in the freezer was soiled with frozen blood and juices from raw animal products. 4-501.11 Good Repair and Proper Adjustment-Equipment (C) - The gaskets were torn on the cold top reach in refrigerators on the cooks line.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) - The faucet on the mop sink was leaking.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) - The baseboards and coving throughout the kitchen and beneath the warewashing area were chipped, torn, and in disrepair and providing harborage for food debris, water, and insects. 6-201.11 Floors, Walls and Ceilings-Cleanability (C) - Several floor tiles were missing or in disrepair throughout the facility. A hole was present in the wall behind the handwashing sink in the beverage expedite area.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C) - Several light bulbs were missing throughout the facility and the light shield was missing above the three compartment sink in the warewashing area.
10/31/2019 Inspection, Follow-Up
10/31/2019 Inspection, Follow-Up
10/25/2019 Inspection, Education
10/24/2019 Inspection, Routine
01 - Foodborne Illness Risk Factors
Person in charge present, demonstrates knowledge, and performs duties
Inspector Comments: 2-101.11 Assignment (Pf) - A person in charge was not assigned at the time of the inspection that could demonstrate food safety knowledge and to ensure that proper cooking temperatures, cooling procedures, food storage, and proper hand washing procedures were being ensured and monitored throughout the facility. Corrective action: A food safety packet will be dropped off and reviewed at the facility by TCHD.
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - The facility does not have a food protection manager certification. The facility will obtain a food protection manager certification 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) -A written procedure was not available at the time of the inspection for the clean up of vomit and diarrhea. Corrective action: TCHD provided a written procedure for the clean-up of vomit and diarrhea.
08 - Foodborne Illness Risk Factors
Hands clean & properly washed
Inspector Comments: 2-301.12 Cleaning Procedure (P) -An employee was observed rinsing their hands for 3 seconds without using soap and drying their hands before returning to work with food on the cooks line. Corrective action: Education was provided on proper hand washing procedures.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) - Signs were not available at any of the hand washing sinks throughout the facility prompting employees to wash their hands.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P) - Two dented metal jugs of hermetically sealed olive oil and one dented can of pickled cucumbers were stored with wholesome cans in the dry storage area next to the water heater room. Corrective action: Staff discarded the food items.
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 kababs were stored above raw beef in the reach in refrigerator across from the grill on the cooks line. Raw beef was stored above ready to eat grape leaves, raw eggs were stored above ready to eat sauce, and raw chicken kababs were in direct contact with raw beef kababs in the walk in refrigerator. Corrective action: Staff rearranged the food items based on their internal cook temperatures.
18 - Foodborne Illness Risk Factors
Proper cooking time & temperatures
Inspector Comments: 3-401.11(A)(3) Raw Animal Foods-Cooking (P) -Chicken (82-103°F) intended for service was being shaved off of the rotisserie into a hotel pan and measured below the minimum internal cooking temperature of 165°F for poultry. Cooking temperatures were not being monitored. Corrective action: Staff reheated the chicken in the oven until it reached 165°F. Staff will routinely monitor cooking temperatures.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: 3-501.14 Cooling (P) - A large pot of yogurt (70-89°F) did not cool below 70°F within 2 hours. Corrective action: Staff voluntarily discarded the yogurt and education was provided on proper cooling methods.
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) - Several items measured above the maximum cold holding temperature of 41°F: Humus (52°F), tahini sauce(50°F), cooked beef shawarma (48-50°F), cooked chicken (48°F), cut lettuce (43-52°F), cucumber and tomato salad (52°F) in the cold top reach in refrigerator across from the rotisserie on the cooks line. Corrective action: The food items were moved to the walk in refrigerator to rapidly cool and the refrigerator temperature was adjusted. Staff will not use the cold top reach in refrigerator until the ambient air temperature measures 41°F or below. Follow up inspection needed
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) -None of the TCS or ready to eat food items that were being stored in the reach in or walk in refrigerators for longer than 24 hours were marked with a seven day discard date. Corrective action: Education was provided on proper date marking for TCS and ready to eat food items.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) - An unlabeled chemical spray bottle was observed in the chemical basket across from the coffee service station. Corrective action: Staff labeled the chemical spray bottle.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Two bulk containers of sugar and several liquid squirt bottles throughout the kitchen were not labeled with their contents.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) - A wiping cloth was observed being stored in a sanitizer bucket on the cooks line with a residual chlorine concentration that measured below 50ppm.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) -Several cooking utensils and tongs were observed being stored in room temperature water and on the oven handles.
44 - Good Retail Practices
Utensils, equipment & linens: properly stored, dried, & handled
Inspector Comments: 4-904.11 Kitchenware and Tableware-Preventing Contamination (C) -A container of silverware in the beverage preparation area was observed with their food contact surfaces facing up and unprotected from contamination.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-202.11 Food-Contact Surfaces-Cleanability (Pf) - Cooked chicken and cooked beef were observed being stored in grocery bags in the walk in refrigerator. Raw chicken, raw beef, and several other food items were being stored in grocery bags in the two door reach in freezer across from the warewashing area. Corrective action: Staff put the cooked chicken and beef into approved food containers. Education was provided on storing food in food grade containers that are smooth and easily cleanable.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) - The faucet of the three compartment sink was in disrepair and leaking.
55 - Good Retail Practices
Physical facilities installed, maintained, & clean
Inspector Comments: 6-201.11 Floors, Walls and Ceilings-Cleanability (C) - Holes were present throughout the walls in the beverage preperation area, the kitchen, and below the urinal in the mens bathroom. Several floor tiles were missing or in disrepair throughout the facility. Several ceiling tiles were missing throughout the kitchen, the warewashing area, and in the dining area.
56 - Good Retail Practices
Adequate ventilation & lighting; designated areas used
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C) -The light sheild was missing at the light fixture above the warewashing area. 6-304.11 Mechanical-Ventilation (C) - The following lights were missing throughout the facility: 8 lights above the ice machine in the kitchen, 4 lights above the dish machine, 4 lights above the cold top reach in refrigerator on the cooks line.
09/20/2018 Inspection, Routine
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cooked beef was 48°F in the cook line cold top refrigerator. The beef had not been fully cooled before being placed in the cold top and was moved to the interior of the refrigerator to cool to 41°F.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap was not provided at the beverage area hand sink. The operator stocked the sink with hand soap.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Rice was cooling while covered in plastic wrap on the preparation table.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Meat was stored in non-food grade grocery bags in the reach-in freezer.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Packing tape on the ice machine was not smooth and easily cleanable. Foil on the bottom of the reach-in freezer was not smooth and easily cleanable. A plastic bag wrapped on the dish machine drain was not smooth and easily cleanable. Several utensils being stored in bulk bins and containers of food in the walk-in refrigerator did not have handles.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The door gaskets on the reach-in refrigerator on the cook line were soiled. Ice build up was present in the domestic freezer by the back door.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Utensils were stored in room temperature water on the cook line.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The cook line hand sink was not sealed to the wall. The mop sink faucet was leaking.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The wall by the pre-wash area was soiled with mold. The ceiling tile above the dish machine was missing. Several floor tiles throughout the kitchen were in disrepair. A hole was present in the wall below the men's restroom urinal.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The light in the ware washing area was not shielded.
10/02/2017 Inspection, Follow-Up
09/25/2017 Inspection, Critical Item
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Cooked yellow rice (108-115°F) in a pan on the cook line range burner stove.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Garlic and oil (48°F), tzatziki sauce (45°F), yogurt (44°F), cooked lamb (44-45°F), hummus (45°F), dolmas (47°F), falafel mix (46°F) in the cook line cold top refrigerator.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A hose with a sprayer attached was connect to the mop sink without proper backflow prevention present.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: An unlabeled container of powdered detergent was present underneath the three compartment sink.
07/10/2017 Inspection, Follow-Up
07/03/2017 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cooked lamb and beef was 44-45°F, hummus was 52°F, tabbouleh was 46°F, dolmas were 45-46°F, garlic and oil mixture was 48°F, tomato and cucumber salad was 49°F, garlic and oil dressing was 47°F in the cook line cold-top refrigerator.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: An uncovered pitcher of iced tea was stored directly under the hand soap dispenser at the wait station. Isopropyl alcohol and hand sanitizer were stored above the ice machine.
06/26/2017 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Dolmas were 56°F, cut lettuce was 54°F, hummus was 48°F, tabbouleh was 52°F, baba ganoush was 47-48°F, cooked chicken was 48°F, lamb and beef mix was 47°F, tzatziki sauce was 46-48°F, garlic and oil mixture was 58°F, tomato and cucumber salad was 51°F, cooked gyro meat was 51°F, raw chicken skewers were 52°F, ground beef was 46°F in the cook line cold-top refrigerator.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Repeat Violation: Multiple live and dead cockroaches were observed in various locations throughout the kitchen.
06/14/2017 Inspection, Follow-Up
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw ground pork was stored above ready-to-eat cooked rice, raw chicken and raw lamb were stored above an opened box of ready-to-eat lettuce, and raw fish and raw shell eggs were stored above a pan of ready-to-eat pickles in the walk-in refrigerator.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Food debris was present in the basin of the cook line hand sink.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Cooked rice was 118-124°F was present in a pan stored on the cook line cold-top refrigerator preparation area.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Raw chicken was 53°F, hummus was 46°F, tzaziki sauce was 48°F present on ice in various areas on the cook line.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Repeat Violation: A live cockroach was present on the shelf next to paper bags at the South expo station area.
05/31/2017 Inspection, Follow-Up
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Repeat Violation: Multiple live and dead cockroaches were present in various areas throughout the kitchen including: On and in between the shelves in the dry storage room, above the preparation sink, above the preparation table next to the mixer, and on the wall behind the dish area drain board.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Isopropyl alcohol and hand sanitizer were stored above the ice machine, a cutting board used to prepare citrus fruits, and clean plastic cups in the wait station area.
05/17/2017 Inspection, Follow-Up
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Repeat Violation: Multiple live and dead cockroaches were observed throughout the kitchen area including: The shelf above the preparation sink and above the preparation table next to it, the shelves in the dry storage area, and the floor and wall in the ware washing area.
05/16/2017 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Two whole, raw onions had a mold-like substance present on their surface and were stored with wholesome onions in a plastic bulk container underneath the preparation table. A red pepper had a mold-like substance present on its surface and was found to be unwholesome, and was stored with wholesome peppers in the walk-in refrigerator.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed donning a glove then proceeded to handle food without first washing their hands.
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: An employee was observed handling ready-to-eat cut tomatoes with their bare hands while preparing a large container of salad.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Chicken kabobs were 50°F, lamb kabobs were 46-48°F, dolmas were 46-50°F, hummus was 50°F, tzatziki sauce was 48°F in the main cook line cold-top refrigerator. Fresh garlic mixed with oil in a dressing was 58°F in a plastic squirt bottle on the cook line cold-top refrigerator preparation ledge. Kunafah was 75°F in the front service area (non-refrigerated) display case. Cooked garbanzo beans were 47°F in a metal pan inside the walk-in refrigerator.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A spray nozzle (shut-off) was present downstream from the mop sink atmospheric vacuum breaker.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Multiple live and dead cockroaches were observed in various areas throughout the kitchen including: Behind a piece of metal flashing at the ware wash area, and along the ware washing area wall, on the storage shelf above the preparation table next to the mixer, underneath blenders on the preparation table next to the mixer, in a sticky trap next to the reach-in freezer in the back storage area, in cracks on the dry storage shelves.
07b - Critical
Pest Control: Pesticide application
Inspector Comments: Multiple cans of unapproved roach and ant insecticide were present in the kitchen.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: Multiple cans of roach and ant insecticide were stored next to a metal pan of cut carrots on the three compartment sink drain board. A metal pan of cut carrots was stored below a hand soap dispenser at the ware washing area.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: An in use bucket of sanitizer was not labeled as to its contents on the cook line. An unlabeled styrofoam cup containing detergent was stored underneath the three compartment sink.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: Multiple unlabeled squirt bottles containing various food items were present on the cook line. Multiple unlabeled containers of seasoning were present in various areas throughout the kitchen.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: A bag of flour was stored on the floor in the dry storage area.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Various prepared food items were stored in grocery bags throughout the facility. A non commercial grade container was being used to store soiled dishes in. Non-commercial grade equipment was being used to store various food items throughout the facility. The cutting board on the cook line was deeply gouged and stained. Multiple oven mitts were in disrepair in the kitchen. Cloth fabric was being used to store dough on across from the walk-in refrigerator, and to cover samosas inside the walk-in refrigerator.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: A piece of metal flashing was not properly sealed to the wall at the ware washing area. The door gaskets on the main cook line cold-top refrigerator were torn. The handle to a knife on the griddle was melted and in disrepair. A cinder block was present underneath the wait station area ice machine. Cardboard and foil was present lining the shelves in the walk-in refrigerator and the large triple door reach-in freezer. The dry storage shelves were not sealed to the walls, and had paint that was chipping. The caulking on the ware washing area drainboard was moldy. Scoops without handles were present in various bulk items storing food throughout the kitchen. The shelves inside the walk-in refrigerator were rusty. Duct tape was being used to hold together the lids to the main cook line cold-top refrigerator. Foil tape was present wrapped around the handle to a clever on a magnetic strip above the cook line. The metal flashing behind the cook line equipment was not properly sealed to the wall. A plastic colander was being used in the dish machine floor drain.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: Multiple oven mitts were soiled with debris in the kitchen.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The door gaskets on the main cook line cold-top refrigerator was soiled with food and debris. The bottom shelf of the large, triple door reach-in freezer was soiled with debris.
12c - Non-Critical
Cleaning Of Equipment & Utensils: Dishwashing operations
Inspector Comments: Multiple metal pans were stacked and stored wet above the three compartment sink.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: Multiple visibly soiled cloth towels were present on the cook line cutting board and were not properly stored in a solution of sanitizer as required.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Multiple utensils were stored in room temperature water on the cook line. A pair of tongs was stored on the handle to a cart underneath the pizza ovens in the kitchen. Utensils were stored with their food contact surfaces facing up exposing them to potential contamination on the shelf above the three compartment sink.
13c - Non-Critical
Utensils, Single-Service Articles: No reuse of single-service articles
Inspector Comments: Single use buckets were being reused to store various food items throughout the facility.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The faucet to the three compartment sink was leaking. The soda machine carbonator was leaking water. Water was leaking into metal pans on the bottom shelf of the main cook line cold-top refrigerator. Water was pooled on the floor underneath the wait area hand sink.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster lids were open.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor inside the walk-in refrigerator (underneath the new floor covering) was soiled with food and debris. The ceiling inside the walk-in refrigerator had areas that were rusty. Two ceiling tiles were missing above the ware washing area. A hole was present in the wall underneath the urinal toilet in the Men's restroom. The floor had divots present underneath the large rolling containers storing flour. The floor and wall behind the cook line cooking equipment was soiled with food, grease, and debris.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: The light inside the walk-in refrigerator was not properly shielded. The light shield above the cook line was cracked. Lights above the preparation sink were non-functioning.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: A roll of toilet paper was stored on the back of the toilet in the Women's restroom.
11/23/2016 Inspection, Education
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed filling multiple pans in the cook line hand sink. An employee was observed rinsing a thermometer in the cook line hand sink.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water was not provided at the ware washing sink used to pre-wash dishes.
08/15/2016 Inspection, Follow-Up
08/08/2016 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Dolmas 61° F, tabbouleh 53° F, cut lettuce 53° F, baba ghanoush48° F, raw chicken 50° F, beef shawarma 52° F, garlic and oil 58° F, tzatziki sauce 53° F, yogurt dill sauce 52° F, raw ground chicken 50° F, ground beef 52° F, raw chicken skewers 53° F, raw beef skewers 51° F, falafel mix 55° F, and cut tomatoes with cucumbers 53° F were present in the main cook line cold-top refrigerator. Cooked lentil soup 46° F, cooked rice 46° F, cut lettuce and tomato salad 55° F, yogurt 46° F, dolmas with cooked vegetables 61° F, raw chicken 45° F, raw beef 45° F, beef kabob 46° F, milk 45° F, baba ghanoush 47° F, beef shawarma 45° F, cooked chicken 46° F, raw sausage 47° F, tzatziki sauce 47° F, cooked eggplant 46° F, lamb shank 45° F, cooked ground beef 46° F, samosas 48° F were present inside the walk-in refrigerator and were above the required cold-holding temperature of 41° F or below.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Repeat Violation: Multiple dead cockroaches were observed in various areas throughout the kitchen.
07/29/2016 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Ground chicken (46°F), ground beef (46°F) feta crumbles (47°F), cucumber and cut tomatoes (47°F), garlic and oil mixture (48°F), and tzazitki sauce (47°F) were present in the cook line cold-top refrigerator across from the flat-top grill area.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Multiple live and dead cockroaches were observed along the wall next to the preparation sink and underneath the ware washing area.
07/25/2016 Inspection, Follow-Up
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee on the cook line was observed donning gloves without first washing hands. An employee at the preparation station was observed wiping his nose with his hand then proceeding to handle ready-to-eat turnips without first washing hands.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee was observed washing his hands in the preparation sink. An employee was observed using his apron to dry his hands.
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: An employee was observed handling ready-to-eat turnips with his bare hands.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sliced lamb (46°F), lamb shank (45°F), raw shelled eggs (47°F), ground beef (46°F), sausages (46°F), raw beef skewers (46°F), cooked ground beef (45°F), cooked eggplant (44°F), cooked chicken (46°F), cooked rice (47°F), milk (47°F), feta cheese (47°F), raw beef (46°F), yogurt (45°F), cheese mixture (49°F), samosas (50°F), raw chicken (47°F), lentil soup (48°F), cooked beans (47°F) were present inside the walk-in refrigerator. Dolmas (59°F), cut tomato (65°F), yogurt sauce (48°F-50°F)), garlic and oil mixture (50°F) were present in the bottom portion of the cook line cold-top refrigerator.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Multiple live and dead cockroaches were observed underneath the refrigerator next to the preparation sink. A live cockroach was observed on a clean cutting board stored on the ground next to the reach-in refrigerator next to the preparation sink.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: A chemical spray bottle containing a cleaning solution was stored next to clean utensils at the wait station area.
07/21/2016 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Multiple oranges had a mold-like substance present on their surface and were found to be unwholesome and were stored with wholesome oranges in the walk-in refrigerator.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: Multiple unapproved employee (screw top) beverages were present in the kitchen.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: Cooked rice (121°F) was present on the cook line oven and was below the required hot-holding temperature of 135°F or above.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Raw shelled eggs (52°F), cooked garbanzo beans (48°F), yogurt (52°F), cooked cabbage (48°F), lamb chops (48°F), beef schwarma (49°F), ground beef (48°F), raw chicken (49°F), ground chicken (49°F), shredded beef (49°F), cooked chicken (49°F), cream sauce (52°F), cut lettuce (55°F), babaganoosh (46°F), dolmas (52°F), cooked rice (52°F), raw beef (58°F), sliced lamb (50°F), cooked beef (49°F), lamb legs (48°F), cooked eggplant (49°F), milk (53°F), tabuleh (49°F), meat stuffed bread (54°F), cut tomatoes (51°F), cut tomatoes in rice (51°F), raw beef (52°F), hummus (53°F), shredded mozzarella cheese (54°F), tzatziki sauce (49°F), feta cheese (49°F), shredded parmesan cheese (49°F), mint yogurt (55°F), samosas (57°F) were present inside the walk-in refrigerator. Ground chicken (49°F), ground beef (49°F), chick peas (49°F), raw chicken skewers (46°F), dolmas (47°F) feta cheese (53°F), tzatziki sauce (50°F), cut tomatoes and cucumbers (49°F), shredded beef (49°F), cooked chicken (49°F) were present inside the cook line cold-top refrigerator and were above the required cold-holding temperature of 41°F or below.
04a - Critical
Sanitation: Manual
Inspector Comments: In use utensils were not being washed at least every 4 hours as stated by an employee.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water was not provided at the dish sink next to the dish machine.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: The dish sprayer was observed hanging below the rim of the dish sink.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Multiple dead cock roaches were observed along the wall underneath the preparation sink and at the bottom of the reach-in refrigerator next to the preparation sink.
01/29/2016 Inspection, Follow-Up
01/19/2016 Inspection, Follow-Up
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap was not provided at the wait station hand sink.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Multiple dead cock roaches were present in the kitchen. Rodent droppings were present in the upstairs storage area with bags of dry storage food.
01/06/2016 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Multiple lemons had a mold-like substance present on their surface and were found to be unwholesome and were stored with wholesome lemons in the walk-in refrigerator.
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw ground beef was stored above ready-to-eat hot sauce in the West cook line cold-top refrigerator. Raw chicken was stored above raw beef; raw beef was stored above ready-to-eat parsley in the walk-in refrigerator.
02g - Critical, Food Borne Illness Risk
Personnel: Preventing food contamination from bare hands
Inspector Comments: An employee on the cook line was observed handling ready-to-eat parsley and spices with bare hands.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Raw chicken (52°F) was present on the South West cook line cold-top refrigerator cutting board.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: Soap was not provided at the wait station hand sink.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Multiple dead cockroaches were present throughout the kitchen.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: An unlabeled chemical bottle was containing a bleach solution was present underneath the ware wash area.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Various pots and containers throughout the facility had aluminum foil covering them. Various foods were stored in plastic grocery bags in the walk-in refrigerator and the tall reach-in refrigerator. Multiple knives had chipped blades and were in poor repair.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Aluminum foil was present around the unit used for holding food order tickets at the expo station. The cold-top refrigerator on the West cook line had torn door gaskets. The preparation sink had cracked caulking present.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The bottom portion of the tall reach-in freezer was severely soiled with food debris. The bottom portion of the reach-in refrigerator at the wait station was soiled with debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The shelf above the three compartment sink and the shelf above the back preparation table were soiled with debris. The caulking on the ware wash drainboards was moldy.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: A scoop without a handle was present in a container of cooked rice underneath the back preparation table and in a container of cooked rice inside the walk-in refrigerator.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: The faucet on the Men's restroom hand sink was soiled with debris.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster lid was open.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: A large hole was present on the wall above the dish machine. A ceiling tile was missing above the dish machine.
14e - Non-Critical
Physical Facilities: Ventilation
Inspector Comments: A hood vent section was offset and not properly installed.
08/25/2015 Inspection, Follow-Up
08/13/2015 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: OBSERVED 8/13/2015: Cucumber salad (47°F) was above 41°F at the right side of the kitchen cold-top refrigerator. Cut tomato (83°F) was above 41°F on top of the cold-top refrigerator.
08/06/2015 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Grape leaf rolls (56°F), falafel (52°F), cucumber salad (47°F) and feta crumble (50°F) were above 41°F at the right side of the kitchen cold-top refrigerator.
07/28/2015 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: OBSERVED 7/28/2015: Grape leaf rolls (52°F), sliced tomato (65°F), and couscous salad (50°F) were above 41°F at the right side of the kitchen cold-top refrigerator.
06/25/2015 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Cooked chicken was tested at 48°F, cooked beef was tested at 48°F, grape leaves were tested at 53°F, baba ganoush was tested 50°F, Tahini sauce was tested at 50°F in the main kitchen cold top refrigerator. Feta cheese was tested at 56°F, raw chicken was tested 46°F and raw steak was tested at 46°F in the main kitchen reach in refrigerator.
05/22/2015 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw ground beef was observed stored over ready to eat foods and produce in the walk in refrigerator. Raw shelled eggs were observed stored over lemons and sour cream in the walk in refrigerator.
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: The establishment serves garlic sauce with raw eggs whites as an ingredient and does not have a consumer advisory in the menu.
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: A kitchen employee was observed wiping his hands on a soiled cloth on the back kitchen food preparation table instead of washing his hands.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved uncovered employee drink was observed on the kitchen food preparation table next to the kitchen hand sink.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Sliced tomatoes were tested at 52°F, grape leave rolls with rice were tested at 50°F and cous cous was tested at 51°F on the right side of the main kitchen cold top refrigerator.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The kitchen microwave was soiled with food debris. The food contact surfaces of the kitchen mixer were soiled with food debris.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The stainless steel behind the grill was soiled with food debris. The stove, fryer and gyro cooker were soiled with food debris.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: Tongs were stored soiled on the oven handle. Utensils were observed stored in room temperature standing water.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The kitchen floor was soiled with food debris throughout the kitchen area.
14i - Non-Critical
Physical Facilities: Restroom facilities
Inspector Comments: The restroom toilets were not adequately sealed to the floor.
11/04/2014 Inspection, Critical Item
02c - Critical, Food Borne Illness Risk
Personnel: Hands washed as needed
Inspector Comments: An employee was observed putting on gloves with out washing his hands first.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An uncovered employee drink was observed on the food preparation table next to the kitchen hand sink.
05/06/2014 Inspection, Follow-Up
04/29/2014 Inspection, Follow-Up
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved twist top employee drink was observed stored on the dish machine drainage board next to the walk in refrigerator.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Tahini sauce was holding at 48°F and whipped garlic butter was holding at 51°F in the main kitchen cold top refrigerator.
04/11/2014 Inspection, Critical Item
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An unapproved twist top employee drink was observed stored on the food preparation table next to the walk in refrigerator.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Several food items were found cold holding above 41°F in the main kitchen reach in refrigerator. Lamb and vegetables 50°F, beef and vegetables 51°F, mixed vegetables with diced tomatoes 50°F.
07b - Critical
Pest Control: Pesticide application
Inspector Comments: A can of domestic insecticide was observed stored on the kitchen food mixer.
01/17/2014 Inspection, Routine
01c - Critical, Food Borne Illness Risk
Food Source: Cross-contamination
Inspector Comments: Raw chicken and raw beef were observed stored over cucumbers and a pan of diced herbs.
09b - Non-Critical
Food Labeling, Food Protection: Food protected from contamination
Inspector Comments: Raw beef was thawing at room temperature on a counter top next to the kitchen hand sink.
12a - Non-Critical
Cleaning Of Equipment & Utensils: Food-contact surfaces
Inspector Comments: The soda machine soda nozzles were soiled with food debris.
12d - Non-Critical
Cleaning Of Equipment & Utensils: Wiping cloths
Inspector Comments: The kitchen sanitizer bucket was tested below 50 ppm chlorine residual.
13a - Non-Critical
Utensils, Single-Service Articles: Utensils provided, used, stored
Inspector Comments: The handle of the ice scoop was observed stored in the ice machine drink ice.
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The outside dumpster area had excessive debris stored around the inside of the enclosure. The lids of the dumpster were left in the open position.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: A hole was observed in the wall by the dish machine. Ceiling tile was missing over the dish machine.
14d - Non-Critical
Physical Facilities: Lighting
Inspector Comments: Kitchen light bays were inoperable over the main kitchen food preparation area.
10/31/2013 Inspection, First Operational

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

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