| Violation
|
|
Observation
|
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelving soiled, dry storage shelving soiled, table fan soiled **Warning**
|
|
36-32-5
|
|
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Upstairs storage- in process of repairing **Corrective Action Taken** **Warning**
|
|
35A-03-4
|
|
Basic - Dead roaches on premises. 1 under 3cs, 1 by soda bag in box rack, 4 under shelving/reach in freezer **Repeat Violation** **Warning**
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dish area **Warning**
|
|
13-04-4
|
|
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
|
|
14-11-4
|
|
Basic - Equipment in poor repair. Reach in cooler gasket in disrepair, cutting board with cut marks and no longer cleanable, plastic container in disrepair **Repeat Violation** **Warning**
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
|
|
36-73-4
|
|
Basic - Floor soiled/has accumulation of debris. Along baseboard **Warning**
|
|
36-24-5
|
|
Basic - Hole in or other damage to wall. Plastic separating from wall behind ice machine **Warning**
|
|
10-01-4
|
|
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sauce in reach in cooler **Warning**
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line **Warning**
|
|
33-16-4
|
|
Basic - Open dumpster lid. **Warning**
|
|
06-05-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Squid **Corrected On-Site** **Warning**
|
|
08B-39-4
|
|
Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce **Corrected On-Site** **Warning**
|
|
29-20-5
|
|
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink cook line **Warning**
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
|
|
21-38-4
|
|
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
|
|
12A-07-4
|
|
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**
|
|
12A-29-4
|
|
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. trash can to slicing gyro meat without changing gloves **Corrected On-Site** **Warning**
|
|
09-01-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bread multiple times that will not be heated further **Warning**
|
|
12A-19-4
|
|
High Priority - Employee washed hands with cold water. **Warning**
|
|
12A-20-4
|
|
High Priority - Employee washed hands with no soap. **Warning**
|
|
03C-15-4
|
|
High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. **Corrected On-Site** **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 45-46°f, tzatziki 46°f, feta mix 49°f, salsa 45°f **Repeat Violation** **Admin Complaint**
|
|
03E-01-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours. red sauce 125-142°f (reheating 9:30am and temped at 11:39am) 168-207°f at 11:57am **Corrected On-Site** **Warning**
|
|
08A-07-4
|
|
High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shrimp and scallops behind seafood pasta sauce, raw chicken over stuffed mushrooms, Greek dressing with raw egg over bread **Warning**
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found. 1 in dish area- discarded **Corrected On-Site** **Repeat Violation** **Warning**
|
|
28-26-4
|
|
High Priority - Sewage/wastewater backing up through floor drains. Drain in kitchen when dish machine, hand wash sink and three compartment sink are turned on drain backs up into area that employees walk through and track through kitchen. Area is approximately 15 feet by 15 feet **Warning**
|
|
22-21-4
|
|
Intermediate - Accumulation of black/green mold-like substance inside the food processor lid **Warning**
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. Used to refilled container, used to empty container, used as dump sink **Warning**
|
|
41-17-4
|
|
Intermediate - Spray bottle containing toxic substance not labeled. Not labeled correctly **Warning**
|
