| Violation
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Observation
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04-01-1
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Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright reach in cooler behind cookline, top portion of make table.
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03C-05-1
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Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. grilled chicken. Corrected On Site.
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20A-04-1
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Critical - Equipment food-contact surfaces and utensils not sanitized. 3 comp sink warewashing no sanitizer step.
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31-08-1
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Critical - Hand sink missing in food preparation room or area. hand dipped ice cam area. Operator stated tgat hand dipped cones will be no served anymore, only pre-packaged ice cream.
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05-09-1
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Critical - No conspicuously located thermometer in holding unit. back upright cooler.
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51-18-1
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No copy of latest inspection report.
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32-15-1
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Critical - No handwashing sign provided at a handsink used by food employees. bar sink.
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37-18-1
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Observed air conditioning vent covers missing kitchen area.
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12B-07-1
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Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. drink over cookline cooler.
Corrected On Site.
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08A-17-1
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Critical - Observed an unprotected ice machine in a customer/nonsecure area no lock on door. Corrected On Site.
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23-03-1
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Observed build-up of grease on nonfood-contact surface. hood filters
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14-37-1
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Observed cutting board grooved/pitted and no longer cleanable. cookline
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12A-12-1
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Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. handle raw gyro meat then handle clean plate no glove change or handwashing. Corrected On Site.
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13-03-1
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Observed employees with no hair restraint. Corrected On Site.
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12A-10-1
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Critical - Observed food employee touch towel used to wipe sweat then engage in food preparation without washing hands. Corrected On Site.
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12A-09-1
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Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wrust band on cook.
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08A-16-1
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Critical - Observed food stored in a prohibited area. bottled drinks stored in mopsink. Corrected On Site.
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08A-16-1
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Critical - Observed food stored in a prohibited area. onions and potatoes stored on equipment at back of restaurant.
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08A-28-1
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Critical - Observed food stored on floor. dry chick peas.
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22-27-1
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Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep surfaces.
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22-27-1
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Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. slotted grill heavily soiled.
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35A-08-1
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Critical - Observed live flies in kitchen.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top portion cookline cooler, back upright reach in cooler.
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02-07-1
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Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cut cheeses, deli meat,
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08A-26-1
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Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over produce. back reach in cooler.
Corrected On Site.
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25-04-1
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Observed single-service items stored on floor. togo containers in back kitchen floor.
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22-18-1
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Critical - Observed soil residue in storage containers. dry ingredients like tortilla chips.
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35B-05-1
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Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Open doors not screened in kitchen area.
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03B-03-1
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Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken kabobs piled high above protection of hot hold.
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02-22-1
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Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato sal.
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21-12-1
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Wet wiping cloth not stored in sanitizing solution between uses. bar area, cookline.
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