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12/27/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Hot water (87°F) at the cashier hand sink measured less than 100°F.
Corrective Action: Hot water temperature requirements were discussed with the operator.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Multiple buckets of food in the walk-in refrigerator were not stored at least 6" off the floor.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Several ceiling tiles in the kitchen area were found missing.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: The hood vent panels were soiled in grease.
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11/06/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: The facility could not provide a certificate for a certified food protection manager. Corrective Action: Provided handout on requirements.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Cooked stuffing in the walk-in cooler requiring date marking was not properly labeled. Corrective Action: The owner was educated on date marking requirements.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: The sanitizer bucket at the grill line contained a concentration less than 100 ppm quaternary ammonia.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: A spray nozzle under pressure was located downstream of the atmospheric vacuum breaker at the mopsink faucet. Corrective Action: An employee removed the spray nozzle from continuous pressure.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: Several ceiling tiles in the kitchen area were not secure.
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04/24/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
A certified food protection manager is not associated to this establishment.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
An employee was eating and did not wash their hands before serving customers food.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C)
The facility did not have signs at the hand sinks in the kitchen and restrooms reminding employees to wash their hands.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-304.15(A) Gloves, Use Limitation (P)
An employee at the grill line soiled his gloves by wiping them on a soiled towel.
3-304.11 Food Contact with Equipment, Utensils, and Linens (P)
The linen at the kiln oven used to handle/touch bread dough was soiled with soot and was not being laundered daily.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: 3-501.14 Cooling (P)
Cooked vegetables were 49°F and were cooling for more than six hours in the walk in refrigerator. Cooked white rice was 44°F and was cooling for more than six hours in the walk in refrigerator. See voluntary condemnation.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
The facility did not have a method for date marking items such as cut tomatoes, grape leaves, vegi sabzi, and cooked refrigerated foods.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
Two unlabeled bottles of surface cleaner were stored on a shelf behind the service counter.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (Pf)
Cooked vegetables were 49°F due to cooling in a large container. The facility was not using an effective method to cool the white rice.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Food was stored on the floor in the walk in refrigerator and the walk in freezer.
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| 40 - Good Retail Practices |
| Personal cleanliness |
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Inspector Comments: 2-402.11 Effectiveness-Hair Restraints (C)
Two employees did not have hair restraints.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Several wiping cloths were stored outside of sanitizer buckets throughout the kitchen.
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| 42 - Good Retail Practices |
| Washing fruits & vegetables |
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Inspector Comments: 3-302.15 Washing Fruits and Vegetables (C)
An employee washed lettuce after cutting it rather than before cutting it.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Kitchen utensils in the steam table were stored in water (122°F) that was less than 135°F.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Several single service items were stored on a top shelf on the cook line with their food contact surfaces exposed.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-202.14 Backflow Prevention Device, Design Standard (P)
The mop sink backflow preventer (atmospheric vacuum breaker) was held under continuous pressure because of a shut off valve downstream, and the backflow preventer was not designed for continuous pressure.
5-205.15 System Maintained in Good Repair (C)
A leak was observed on the pipe under the preparation sink next to the ice machine.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: 5-501.15 Outside Receptacles (C)
The dumpsters were not covered with lids.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-303.11 Intensity-Lighting (C)
Several lights were not functioning throughout the kitchen.
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08/10/2017
Inspection, Routine
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Sliced tomatoes were 45°F, cut lettuce were 45°F, chick peas were 45°F, hummus were 46°F, mediterranean salad were 46°F, stuffed grape leaves were 45°F at the cook line side refrigeration drawer unit.
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| 04c - Critical |
| Sanitation: In-place |
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Inspector Comments: Operator stated that cutting board and bread making equipment were not wash, rinse and sanitized every four hours.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Multiple cutting boards were scorned and stained.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Caulking to the three compartment sink were soiled with grime.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Multiple cups were stored unprotected next to the front service area hand sink. Multiple to-go containers were stored unprotected above the cook line area storage shelving.
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06/23/2014
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee filled a water pitcher using the cooks' line hand washing sink. Corrected on site.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: An unlabeled chemical spray bottle was present on the chemical rack by the mopsink basin. Corrected on site.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A putty knife was being used to remove baked bread from bread trays by the kiln oven. A cloth pillow was being used to transfer bread to the kiln oven. The walk-in refrigerator door gasket was torn.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The two-drawer reach-in refrigerator below the grill was not provided with a thermometer.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The ice machine ice deflector plate had some hard water scale buildup near the edges of the plate. The table-mounted can opener blade was soiled with food residue.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The pre-rinse sprayer handle was soiled with grime.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Spoons at the wait station were stored in a basket with the food contact surfaces exposed to handling. A large stock pot was stored on the floor by the main food preparation sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The three-compartment sink floor drain grate was soiled with food residue. Some food debris was present on the floor of the walk-in freezer.
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