Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
In-use utensils are improperly stored.
Material characteristics of utensils and or food contact surfaces do not meet standards.
The windows or doors were not protected against the entry of insects and rodents.
There is no test kit available for measuring the concentration of the sanitizer.
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
A handwashing sign was not posted at all handwashing sinks.
Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized.
Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees and by consumers if consumer self-service is provided
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Sponges were used on cleaned and sanitized or in-use food-contact surfaces.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
The wash, rinse or sanitizing solution was not clean.
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Unsafe food was not discarded or properly reconditioned
WITHIN 14 DAYS NEED TO GET RID OF THE MILK CRATES THAT ARE BEING USED AS SHELVES, MAKE SURE THAT CONCRETE FLOOR BY THE PREP SINK IS SEALED. APPROVED TO OPERATE.
complaint No. 30791 Complainantstated last Friday for Lunch the male co-owner who does the cooking went to the kitchen and began a retching cough that lasted until. he and his wife left. There was also tobacco Smoke coming from kitchen talked to person Samia in charge there was no one coughing and smoking while here
PERSON IN CHARGE: ISMAEL, OWNER ISSUED NEW DATE FOR POSTED GREEN SIGNAGE - HOT HOLD: GYRO, 170 F - COLD HOLD, PREP TOP: HUMMUS, 40 F; FETA CHEESE, 41 F; DICED TOMATOES, 41 F - STORAGE, REACH IN COOLER: POTATO SALAD, 40 F; CUT WATERMELON, 36 F -
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