Insect control devices do not retain insect within device and/or are not properly installed
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sticky fly strip hanging above prep table in the prep/storage room. Removed by manager.
Observed sticky fly strip hanging by bar/service area handsink. Removed by manager.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Potentially hazardous foods shall be maintained at a temperature of 41°F or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed potentially hazardous foods (beef shwarma - 46°F, chicken - 45°F, lamb - 44°F, cooked vegetables - 46°F, gyro meat - 46°F, chicken - 50°F, rice - 50°F) in the tops of both cook line make tables to be outside of safe temperature range. Affected foods discarded by employee. **See Temperature Observations.
5-403.11
Sewage disposal system used for waste disposal not approved*; and/or Other liquid wastes not drained to disposal per law
CRITICAL
Comply by : Sep 19, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed drainage line from the ice machine condenser to be draining into a metal bucket on the floor behind the ice machine.
3-501.18
RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed lamb cooked on-site 9/9/16 stored in the storage/prep room reach-in cooler. Since the last date for safe service was 9/15/16, the lamb was discarded by cook.
7-102.11
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed spray bottle of chemical without a label of the contents within, stored beneath the cook line handsink. Label provided by manager.
4-903.11
Equipment/utensils/linens not stored as specified in the Food Code
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed make table lids and the make table board surface stored on the floor of the cook line.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed straws and food debris dumped into cook line handsink basin.
Observed cook rinse cut potatoes for fries in the cook line handsink.
4-203.11
Food temperature measuring devices are not scaled and/or accurate as required by the Food Code; and/or ambient air and water temperature measuring devices are not scaled and/or accurate as required by the Food Code
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION: Ambient air and water temperature measuring device that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use. Ambient air and water temperature measuring device that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ambient air temperature thermometer in the cook line clear reach-in cooler to be inaccurate (reading 58F while inspector's thermometer reading 34F).
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust and mold buildup on the sandwich make table cooler condenser. Cleaned by employee.
3-101.11
Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestly presented.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed small flies in the tahini sauce and in the sugar at the back prep room prep station. Sauce and sugar discarded by manager.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sandwich line cook preparing gyros and other exposed foods for service to consumers without wearing a hair covering.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION: Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer;
adding ice as an ingredient; or other effective methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and
loosely covered, or uncovered.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed rice cooling (127°F) in a deep plastic container, completely covered with plastic wrap inside the sandwich make table cooler. Rice had been cooling for < 2 hours, so employee transferred rice to a shallow metal pan and left gaps in the plastic wrap to allow for heat to escape from the food item.
5-204.11
Handwashing Facilities (loc./placement) - A handwashing facility is not located so as to allow convenient use by Employees in food preparation, food dispensing, and warewashing areas; and in, or immediately adjacent to, toilet rooms.
CRITICAL
Comply by : Sep 19, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no handwashing sink in the back area used for preparation at time of inspection.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pump bottle of hand sanitizer on wire rack above prep table in the prep/storage room. Sanitizer removed by manager.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: safe; durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and
resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed blocks of feta cheese stored in prep/storage room reach-in cooler, wrapped in towels. Towels removed and cheese placed in a pan that can be washed, rinsed and sanitized.
4-204.112
Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable
Comply by : Dec 15, 2016
RECOMMENDED RESOLUTION: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no thermometer inside either of the cook line make table units.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chlorine sanitizer in the prep room at a concentration of 0 ppm. Sanitizer had been made early in the morning, so was changed out by employee.
6-501.110
Designated dressing rooms/lockers not used by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed opened water bottle stored directly on top of boxes of baklava at the bar/service area. Water bottle discarded by manager.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw meat mixture on shelf above cooked garbanzo beans in the prep/storage room reach-in cooler. Foods rearranged by manager.
Observed box of raw whole tilapia fish stored directly on top of twist-close bags of pita bread in the basement chest freezer. Foods rearranged for proper storage by manager.