- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to check the sanitizer concentration.
- Eating, drinking, or using tobacco
Observation: Two employee drinks with no lids and a half cigarette stored on "to go" order expo table in the kitchen. Manager removed employee items.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer solution in the red bucket on the prep line tested low, 0 ppm. Sanitizer filled at the mop sink tests low. Sanitizer filled at the three compartment sink dispenser tests correct. Person in charge changed out the buckets, and called in a maintenance request for the mop sink dispenser. A sign will be posted not to use the dispenser until Cintas services the unit.
- Single use glove use
Observation: Food staff multi tasking while wearing the same pair of single service gloves. Staff handling buns/bread, cut vegetables, food utensils, single service items and bagging up food items all while wearing same pair of single service gloves. Person in charge discussed the violation with staff. Employees washed their hands then changed gloves. Continued training will be provided by person in charge.
- Cutting surfaces maintained
Observation: Staining and surface damage observed on the white kitchen cutting boards. Replace or resurface cutting boards.
- Food employees hair is effectively restrained
Observation: Cook working on the prep line was not wearing any kind of hair restraint.
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12/21/2015 | Regular |
| No violation noted during this evaluation. | 05/20/2014 | Physical Recheck |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No Quat test strips available to test the concentration of sanitizer solution.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Foods in the small deli cooler on the prep line are not being maintained at 41F or below. Raw chicken(56F), Feta(44F). Foods that have been in the temperature danger zone for more than 4 hours were discarded. Manager placed call to service company at time of re-inspection.
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05/02/2014 | Physical Recheck |
- Slash-resistant and cloth gloves used properly
Observation: Observed employee preparing orders handle all cooked ingredients, while also using the meat shaver and seasoning shakers without changing gloves.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemical spray bottles stored hanging on rack with pop. Removed by employee.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Bags of raw chicken were thawing in a sink of water in back area. Bags of cooked sliced beef were thawing in green bucket of water. Employee moved items under running water to correctly thaw.
- Person in charge is present
Observation: At time of inspection employee at register was not aware who was the person in charge. When manager is not onsite a second person in charge must be assigned.
- Plumbing system maintained in good repair
Observation: Water comes out of sprayer at the three compartment sink when the hot water faucet is turned on below.
- Reminder statement
Observation: Employee stated that hamburgers can be cooked to order upon request. No consumer advisory posted to inform customer. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Feta(43F), Raw chicken(44F), Hummus(45F), Raw hamburger(43F),were not being maintained at correct cold holding of 41F or below in small deli cooler. Employee started to replace damaged food pans to create a tight seal for the prep cooler. Cooler temp began to come down.
- Cleanability of floors, walls, and ceilings
Observation: Observed water damaged ceiling tiles in the front and back kitchen area.
- Food storage - preventing contamination from the premises
Observation: Boxes of food stored on the floor in the walk in freezer. Onions stored on the floor in the walk in cooler. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Pan of portioned sliced beef not date marked in prep cooler. Dated. Remaining gyros meat cones wrapped in the walk in cooler are not date marked. Dated.
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Observation: Sliced peppers(131F) cooked to hot hold in the steam table were not maintaining 135F or above. Employee removed double lined pan and reheated peppers.
- Outer openings are protected
Observation: Back door has a damaged screen and damaged bottom that does not tightly seal. Employee closed back door to create tight door seal.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Debris build up on the fan guards in the walk in cooler.
- Handwashing signage
Observation: No hand washing reminder sign posted in women's restroom.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up and metal shavings on the blade of the table mounted can opener. Cleaned Debris build up on the food slicer. Employee stated that slicer was not used today. Cleaned Debris build up on the white cutting board in back prep area. Cleaned.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Container of diced raw chicken and raw shell eggs stored on walk in cooler shelf above containers of ready to eat food items. Raw items moved by employee.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: No thermometers available in reach in or walk in coolers.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Quat sanitizer bucket on back prep line tested low, 0ppm. A new bucket was mixed up.
- Eating, drinking, or using tobacco
Observation: Observed employee drinks with no lids in kitchen area. Removed.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink in the dish area was used to store dirty dishes. Dishes removed. Hand washing sink next to the three compartment sink has the drain pipes disassembled and not available for use.
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04/23/2014 | Routine |
| No violation noted during this evaluation. | 04/17/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 12/23/2013 | Illness Complaint |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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10/09/2013 | Routine |
- Food is properly labeled
Observed ingredient shakers without a label of common name of product. Observed Baklava wrapped in foil without a label.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed fries thawing next to fryers. Person in charge removed fries to be stored in the freezer. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw hamburger patties stored above pork. Person in charge rearranged order of shelf. Corrected at time of inspection.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observed hot water not turned on at the drive through. Corrected at time of inspection.
- Outer openings are protected
Observed back exit door propped open and screen door not properly shut.
- Common name-working containers
Observed squeeze bottle containing pink soap was not labeled. Corrected at time of inspection.
- Food storage containers identified with common name of food
Observed ingredient shakers without a label of common name of product. Observed Baklava wrapped in foil without a label.
- Food employees hair is effectively restrained
Observed food employees did not have facial hair restraints.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed walk-in cooler and walk-in freezer with residue build up.
- In-use utensils, between-use storage
Observed scoop handle in contact with rice.
- Roasts held at a temperature of 130°F or above
Observed make top refrigeration unit across from fryers held food such as poultry between 45-46*F, cut tomatoes at 44*F, and hummus at 44*F. Person adjusted temperature dial on this day and contacted maintenance to service unit.
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10/08/2013 | Routine |
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