- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The inside of the small Roberta convection oven. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
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09/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Observed an employ dump water that was used for thawing raw meat in a kitchen hand sink. This sink needs to be cleaned and sanitized. Observed the other kitchen hand sink is also soiled. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Observed a plastic souffl cup used as a scoop for salt. Observed the use of a ceramic bowl to scoop raw rice. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The inside of the small Roberta convection oven. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Many cases of food stored on the kitchen floor while cleaning the walk-in cooler. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in the kitchen **Corrected On-Site** **Warning**
- Basic - Food contaminated by unsanitized equipment. See stop sale. Observed nest stacking of cooked chick peas with no protective barrier between the bus tubs. The bottom of on bus tub was sitting on top of the uncovered chick peas in the other bus tub. **Warning**
- Basic - Food stored in kitchen unit not covered. Salt **Corrected On-Site** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a in-use garlic press in standing water with a temperature of 84°. Observed a utensil used for making falafel in standing water with a temperature of 85° **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside the glass door reach-in cooler in the wait staff service area. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook's line Bain Marie cooler. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Falafel being thawed at room temperature in the kitchen. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw lamb being thawed in a hand sink in the kitchen. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover under a prep table on the cook's line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt and sugar in the kitchen. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.all PH food in the cook line Bain Marie cooler. All the food was moved to the walk-in cooler. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed the manager put on gloves to work with food without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Claire's butter left out in the kitchen. **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. CFM Amira Ibrahim unable to answer basic food storage temperatures for cold or hot holding. She was also unable to demonstrate how to calibrate a thermometer. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed raw meat being thawed in a kitchen hand sink. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. When tested in ice water the thermometer temperature read 220°. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Bain Marie cooler on the cook's line. **Warning**
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07/29/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves. Observed this in the reach-in cooler in the wait station.
- Basic - Clean utensils or equipment stored in dirty drawer or container. Observed clean utensils stored in a soiled plastic container on a shelf in tha dish washing area.
- Basic - Ice scoop stored with handle in contact with ice in ice bin of the ice machine.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used for storing meat in the walk-in freezer.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelving in the reach-in cooler in the wait station. The shelving needs to be resurfaced or replaced.
- Basic - Ripped/worn tin foil used as food-contact shelf cover under a prep table on the cook's line.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken Soup, chick peas and cooked lamb shanks that have been cooling in the walk-in cooler since Sunday.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed an employee wash their hands in 5 seconds.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw chicken stored with packaged broad beans.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw ground lamb stored above chunks of raw lamb in the walk-in cooler. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee rinsing a wiping cloth in a hand wash sink while wearing a glove on their right hand. The same employee then put a glove on their left hand instead of changing gloves and washing hands. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinsing a wiping cloth in a hand wash sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed soup in the walk-in cooler in a pot about 12" deep.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup that was made on Sunday in the walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Soup and lamb shanks that were cooling in the walk-in cooler.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Bag of raw rice in the dry store room. **Corrected On-Site**
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used for salt.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beef in the walk-in freezer. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice inside the ice machine. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Falafel scoop **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Falafel. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, salt.
- High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Raw rice
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside the top of the meat saw.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near the service area is blocked by a cart **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near the dish machine. **Corrected On-Site**
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk in freezer
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean linens stored in improper location.stored on floor by register
- Basic - Food stored in dry storage area not covered.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.lentils soup corrective action reheated
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination.Sugar/Flour/rice
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4/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash- Chick peas under three compartment sink
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. In rices Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 04/24/12.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 04/24/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Three compartment sink
- Critical - Observed objectionable odors by dishroom area.
- Critical - Observed potentially hazardous food thawed at room temperature. Beef/lamb Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over sauces in walk in cooler
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Sugar/Flour/rice
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice at 85* F in kitchen- Not cooling- Corrective action in oven/hot holding
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2/24/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
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9/19/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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