- [1] Non-food contact surfaces of equipment and utensils clean
Facility needs to be deep cleaned and maintained on regular cleaning schedule. Specific areas to address include: top of dish machine; shelves in walk in and dry storage areas; fan guards and ceiling of walk in; ice build up on ceiling of freezer.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No advisories posted.Provided raw and alcohol advisories. Post in conspicuous place or in menu.
- General Comments that relate to this Inspection
Make up unit has been repaired. Not in use at time of inspection - per operator a new unit has been ordered. Thermometer in unit showing 40F.Dishwasher measured at 50ppm chlorine. Do monitor daily to ensure proper sanitizer levels. Handled scoops properly stored. Ensure ice cream scoop is changed out every 4 hours to prevent bacterial growth. Mark container or set timer to ensure it is cleaned appropriately.Thermometers provided in all cold holding units.
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2/10/2016 | Routine Reinspection 1st | 98 |
- [4] Facilities to maintain product temperature
Observed make up unit on cook line with lettuce at 45-51F; hummus 45-50F. Per operator these items have been in unit less than 3 hours. Moved to walk in.Observed ice in a pan in the make up unit. Observed shelves wrapped in plastic wrap and tinfoil. Remove plastic wrap; it is not smooth and easily cleanable and it blocks the air flow for the unit. Facility may not use the unit until repaired or replaced and maintaining proper temperature.Repair or replace unit to maintain foods at 41F or below. Must be corrected by 2/10/16.
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding units. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Provide stem thermometer to monitor food temperatures.
- [1] In-use food; ice dispensing utensils properly stored
Observed handled scoop for rice in walk in with handle in contact with food.Observed scoop for ice cream in standing water. Scoop cannot be stored in standing water.Store food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher dispensing less than 50ppm chlorine. Adjust unit so that it dispenses between 50-100ppm chlorine. Verify daily that unit is dispensing proper sanitizer levels. Facilty shall use the 3 compartment sink unitl the dishwasher is repaired.Repair or replace unit to ensure sanitizer is dispensed between 50-100ppm.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility needs to be cleaned including the following: top of handles of make up unit; insdie make up unit; inside microwave; shelves in walk in and dry storage areas; walls in dish area; top of dish machine; fan guards of walk in.Observed ice build up on ceiling of freezer. Clean ceiling of ice build up.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No advisories posted.Provided raw and alcohol advisories. Post in conspicuous place or in menu.
- General Comments that relate to this Inspection
No other CFPMs in this facility.No one has taken an initial exam in the last year and failed.Notes:-hand sinks stocked; observed employee wash hands. Discussed no bare hand contact required. Provided hand washing signs - do post at all handsinks.-Nothing cooling at time of inspection - discussed cooling procedures. Ensure items are cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. Provided cooling logs.-discussed final cook temperatures with cook with no issues noted-small reach in - cucumber salad at 39F; cubed beef at 41F-walk in - beef 39F; lamb 36F; ground beef 36; sliced tomatoes 37F; rice 38F-freezer -20F - all frozen-hot holding rice at 198F-food stored properly-chemicals labeled and properly stored-no date marking system in place - institute date marking system for all prepared foods to ensure that items are not kept for more than 7 days.-restrooms clean and stocked-no pest issues noted at time of inspection-dumpster ok-single service items stored ok-sanitizer buckets at 400ppm quat; cloths properly stored-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
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2/8/2016 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
NOTES:ALL VIOLATIONS FROM 2/3/15 HAVE BEEN CORRECTEDSEPARATING STICKS WERE PAINTED I STILL PREFER ACRYLIC/PLASTIC BUT ITS BETTER THAN BARE WOODKEEP UP ON DEEP CLEANING ALL WALLS/COVING WALLS IN COOK AREA; VENTS; ETC CFPM OBTAINED LINOLIUM HAS BEEN REPAIRED BY 3 COMP
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2/23/2015 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) HAD A SILVERWARE BIN WITH ALL THE SILVERWARE FOOD CONTACT SURFACES UP; NEED TO KEEP FOOD CONTACT SURFACES DOWN TO PREVENT CROSS CONTAMINATION WHEN GRABBING WITH BARE HAND. CORRECTED ON SITEALSO HAD A CUP OF SILVERWARE THAT WAS FOOD CONTACT UP NEED TO PUT FOOD CONTACT SURFACE DOEN TO PREVENT CROSS CONTAMINATION FROM BARE HAND CONTACT. CORRECTED ON SITE.HAD PIECES OF WOOD TO STORE THE KABOBS ON THAT ARE PLAIN WOOD. DICONTINUE THIS PRACTICE UNTIL PIECES ARE STAINED OR PRIMED TO PREVENT LIQUID TO ABSORB IN. (PREFER A PLASTIC OR ACRYLIC SOLUTION) 7 DAYS
- [1] Non-food contact surfaces of equipment and utensils clean
220) THE DISHWASHER WAS DIRTY; HAD A BUILD-UP AROUND THE DOOR AREA; NEED TO CLEAN ON A REGUALAR BASIS. 7 DAYSALL THE SHELVES IN THE COOKING AREA AND STORAGE SHELF IN BACK BY THREE COMP SINK NEED TO BE CLEANED. THIS NEEDS TO BE DONE ON A REGULAR BASIS TO PREVENT THE BUILD-UP . 7 DAYS
- [1] Single service: articles; storage; dispensing; used
240) HAD MULTIPLE SINGLE SERVICE ITEMS IN 3 DIFFERENT PRODUCTS; CUP IN SUGAR; STORAGE CUP NEXT TO PRODUCT BY FLOUR. MUST DISCONTINUE USE AND USE PROPER HANDLED SCOOPS TO PREVENT CROSS CONTAMINATION. CORRECTED ON SITE (SECOND VIOLATION FROM 11/3/14)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) THE FLOORS NEED TO BE ALL CLEANED ESPECIALLY UNDER EQUIPMENT; DISHWASHER ETC. NEED TO PULL THINGS OUT AND CLEAN THIS WILL HELP WITH ANY VERMIN ATTRACTION. 7 DAYSTHE FLOOR BY THE THREE COMP SINK IS MISSING PIECES OF LINOLIUM AND BARE WOOD ESPOSED. NEED TO REPAIR FLOOR NEEDS TO BE SMOOTH EASILY CLEANABLE AT ALL TIMES. 30 DAYS
- General Comments that relate to this Inspection
NOTES:HANDSINKS ALL STOCKED HOT WATER (OBSERVED)NO HOT HOLDINGWALK IN TEMPOERATURE WAS 37 DEGREE F AND CHICKEN; LAMB; BEEF KABOBS ALL AT 36-39 DEGREE F.ALL PRODUCT IN WALK IN PROPERLY STORED.FREEZER ALL PRODUCT PROPERLY STORED AND AT -5 DEGREE FHAD A REFER THAT IS NOT SUPPOSED TO BE UTILIZED FOR OPEN FOOD STORAGEONLY CANNED AND PACKAGED PRODUCT. WAS AT 38 DEGREE F AND ALL KABOBS INSIDE WERE AT 36-38 DEGREE F; AT ANY TIME THIS UNIT BECAUSE OVER WHELMED OR NOT ABLE TO MAINTAIN TEMPERATURE WILL NEED TO GET A NSF APPROVED REFRIGERATOR.DISHWASHER WAS AT 50 PPMMAKE SURE TO KEEP THE DOOR CLOSED AT ALL TIMES UNLESS GET A CURTAIN OR SCREEN DOOR.OPERATOR WAS ADVISED TO HAVE CFPM COMPLETED BY 12/1/2014 BUT HAD TAKEN THE TEST WITH TONY PASTINI AND IS WAITING FOR THE RESULTS. MAKE SURE TO CLEAN ALL LIGHT COVERS AND FAN COVERS FROM DUST AND LINT.
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2/10/2015 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing raw chicken and beef kabobs over vegetable kabobs. Even though the vegetable kabobs are to be cooked; they might not get cooked to a high enough temperature to reduce/destroy any pathogens which might drip onto the vegetables. Always store raw meat below any RTE foods and below any foods which do not get cooked to the same temperature to prevent the potential for cross-contamination. (Corrected on-site).
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available. Must obtain within 60-days from the original notification of this violation (by 12-1-14).
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The shelving in the reach-in salad unit refrigerator is heavily rusted. Re-finish or replace. Clean out the bottom of this unit of food debris and ice and maintain clean.
- General Comments that relate to this Inspection
All violations listed on the previous inspection (dated 11-3-14) have been corrected except for those re-listed above.
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11/3/2014 | Routine Reinspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
- Open bin of bagged onions being stored in the partially covered back fenced area. Ensure that any foods stored outside are protected from the elements and from pests by storing in impervious containers. Back storage area is locked/secured against unauthorized entry.- Operator storing raw over Ready To Eat (RTE) foods in the 1-door glass reach-in cooler. Raw meat must always be stored on the bottom to prevent cross-contamination of a food product which may not get cooked.
- [2] Handling of food; ice; minimized
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The condenser is leaking inside the 2-door make line refrigeration unit. Operator is using a pan to collect the water. There is also an accumulation of water on the bottom of this unit. Repair the unit and clean and dry out the bottom of this unit.
- [1] Non-food contact surfaces of equipment and utensils clean
The light shileds and lights over the food prep area are coated with a thin layer of grease which has attracted an accumulation of dead insects/flies on the bulbs. Clean and maintain clean.
- [1] Installed; maintained
- Leaking pre-rinse faucet. Operator has used seran wrap to curtail the spray from the faucet. This is not an approved repair. Repair or replace the unit.- The garbage pad drain is currently plugged (observed standing water over drain). Repair
- [1] Lighting provided as required; fixtures shielded
- Inadequiate lighting over the front bar area (over the hand washing station and the soda machine). You must at least have the ability to turn on the lights for cleaning purposes. Operator was unable to do so at the time of inspection. Light levels must also be increased at the back food preparation sink.- The lights over the cook/make line are not adequately shielded. Some lights are shielded and some are not. ensure that all lights are shielded in order to prevent broken glass contamination of the food.
- [5] Necessary toxic items properly stored; labeled; used
Observed two unlabeled spray bottles of chemicals (windex and degreaser per operator) stored on the shelf with a pan of whole tomatoes. Always store chemicals away from or below foods to prevent contamination. All chemicals must be clearly labeled to prevent misuse. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS AND RECOMMENDATIONS:- At the time of inspection the dining room door and the back door were open. If the practice is to operate with the doors open; they must be screened to prevent insect entry into the kitchen; as evidenced by the accumulation of dead insects on the light shields over the food prep line.- No Certified Food Protection Manager at the time of inspection - Must provide within 60 days (by 12-1-14).- Ensure that all food product which requires temperature control (cooked garlic in oil mixture; cut tomato & onions and hummus are stored at 40F or less). Observed hummus in make line cooler at 54F; cut tomato & onion at 47F and garlic in oil at 57F. In order to maintain adequate temperature control; store these items in stainless steel rather than plastic and store with ice surrounding the product. Keep covered when not in use.- Please be advised that both glass reach-in refrigeration units are NSF listed for pre-packaged bottles and cans only. Operator is currently using both of these units to store open and prepared foods. Both units are currently maintaining adequate temperature control (32F observed in both units). If either of these units have trouble maintaining adequate temperature control in the future; one or both may be required to be repaced with commercial grade NSF listed refrigeration units designed for the purpose of holding open/prepared foods.- Clean the accumulation of dust/lint on the overhead fan covers in both of the restrooms.- Observed one instance of the operator using a bowl as a scoop in the rice bin (in the walk-in cooler). Use scoops with handles only so that you minimize operator hand contact with the food.- All other temperatures observed were at or near that required by regulation (walk-in 46; lentil 168F; ranch 46F).- Ensure that sanitizer level are at the required range (50-100ppm for bleach based sanitizers). Observed the wipe down bucket at 200ppm; dish machine at 50ppm. Change when visibally dirty or when out of concentration range.
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9/30/2014 | Routine Inspection 1st | 89 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Missing a couple of outlet covers. Replace covers and maintain as constructerd.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Reach-In 40F.-Freezer 10F.-Reach-In 40F.-Three compartment sink ook.-Dish washer sanitizer at 100 ppm chlorine.-Freezer 22F.-Walk-In 38F.-Date labeling observed.-All lights properly shielded.-All items stored at least 6" off the ground.-Hot holding -Soup 186F.-Rice 198F.-Hood clean.
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7/15/2013 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed garlic and oil at 58 degrees on make-up line; please ensure garlic and oil mixtures are kept at 40 degrees or below and made in small batches to ensure quick rotation. Garlic and oil mixture made less than two hours ago....(immediate corrective action; mixture placed under refrigeration)
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Please ensure a sanitizer bucket on front line at all times; change solution every 2-3 hours and maintain rags in solution to prevent growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floors under equipment; observed build-up of food soils. Maintain floors clean and sanitary.
- General Comments that relate to this Inspection
The following was observed at the time of inspection;Hot-holding/final cook temperatures checked good; lentil soup at 152 degrees; chicken Kabab cooking at 183 degrees; rice holding at 164 degrees.Cold-holding (except garlic and oil) ok; humus at 42 degrees; baba ganoush at 43 degrees; tomatoes at 42 degrees. (maintain containers half full to reduce cold-holding to 40F or lower.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Facility must post Consumer Advisory for any raw or undercooked food product; copy of advisory provided by inspector.Recommend one additional Certified Food Protection Manager due to very complex food operations and multiple food items.Be very careful with storage in walk-in refrigeration unit and ensure proper storage of meat products stored according to cook temperature.Handsinks stocked with sanitary towels and soap; reviewed handwashing and employee illness policies. Reviewed importance of no bare hand contact with ready-to-eat foods.
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1/26/2012 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall keep garlic and oil under refrigeration at all times. Garlic and oil is a potentially hazardous food and must be stored below 40 degrees. Recommend making less product to keep rotation very quick************
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace/re-surface cutting boards on main line to ensure a smooth and easily cleanable surface.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Microwave needs replacement; unit is not cleanable; glass broken; unit burned.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; beef kabob cooking at 166 degrees; ground beef kabob cooking at 158 degrees; long grain rice holding at 198 degrees.Cold-holding checked good; raw chicken at 36 degrees; ground beef holding at 38 degrees; humus holding at 36 degrees.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization; sanitizer bucket checked at 50-100ppm chlorine.Restrooms and handsinks stocked with sanitary towels and soap; observed handwashing.All refrigeration systems and freezer checked within regulation; please install internal thermometer in walk-in refrigeration.***re-caulk front handsink to wall******connect vent to hot-water heater******repair small leak at condensor in walk-in refrigeration unit***
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1/12/2011 | Routine Inspection 1st | 95 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility shall obtain chemical test kits to monitor sanitizer levels at dishwasher and sanitizer buckets.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace/repair microwave with broken handle.Facility shall defrost walk-in freezer; observed substantial ice build-up.Facility shall replace large pot with wood top handle with a cleanable lid and handle.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken cooking at 169 degrees; beef holding at >140 degrees; rice at 191 degrees.Cold-holding checked good; babaganus at 37 degrees; red peppers at 38 degrees; and basil sauce at 39 degreesRoberto Quiroz should take the Certified Food Protection Manager course within 60 days. The restaurant is very high volume with a complex menu. Having one additional Certified Food Protection Manager is highly recommended.All refrigeration and freezer temperatures checked within acceptable ranges; walk-in checked at approximately 37 degrees ambient temperature.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.All handsinks properly stocked with sanitary towels and soap.
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1/21/2010 | Routine Inspection 1st | 96 |
- [2] Potentially hazardous food properly thawed
Observed ribs and shrimp being thawed at room temperature.070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes:Hot-holding/cooking temperatures checked good; chicken kabob being cooked at 167 degrees; gyros being slow cooked at 156 degrees+; rice holding at 154 degrees.Cold-holding checked good; raw chicken at 42 degrees; raw beef at 41 degrees.Dishwasher checked at 50-100ppm chlorine on final rinse; sanitizer buckets available at 50-100ppm.note: if a patron orders any raw or undercooked products; the facility shall post a consumer advisory sign.Restrooms and handsinks stocked with sanitary towels and soap.
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3/16/2009 | Routine Inspection 1st | 98 |
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All items noted on the previous inspection have been corrected.Ok to issue permti to operate.Complete the following prior to start of food operations: stcok kitchen hand sink with paper towels. Clean and sanitze all food contatc surfaces of equipment and utensils. provide chlorine test strips for dish washer.All refrigerated equipment operating below 40 F. Walk-in freezer at -15 FDish washer 120 F and 100 ppm chlorine.Water line on outlet side of RP backflow preventer not yet installed; when installed; ensure that no copper or brass fittings are used.Risk category 3 assigned. Must have at least one Certified Food Protection Manager on staff full time by 3/21/2009
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1/21/2009 | Opening Inspection | 100 |
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