- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food. Bowl inside wheat container.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in prep areas
- Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area and restroom
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans, plastic plates. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name. Wheat.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Humus, sour cream, chicken at 47-54°f in the open top front punter reach in cooler. Corrective action taken, moved to another unit capable of maintain proper temperatures.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Plates and utensils washed in three compartment sink, no sanitizer used. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Open top front counter reach in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg plants, humus.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected. Utensils in storage not face down in bowl, kitchen.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Tray of utensils on cart not protected.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook. **Repeat Violation**
- Basic - Equipment in poor repair. 1 door cooler, cookline at 49°
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Repeat Violation**
- Basic - Faucet/handle loose at plumbing fixture. Hand sink, front counter. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. google online. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. 1 door cooler, cookline.
- Basic - Silverware/utensils stored upright with the food-contact surface up. In container not in same direction on cart, front area. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Muenster and ricotta cheese in vegetable cooler since yesterday at 49°. Stop sale.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, not using sanitizer.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 47°, hummus, cut lettuce, sauce, ricotta cheese, moved to working cooler, cookline. 1 door cooler, cookline. 43°.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Muenster and ricotta cheese at 49° in vegetable only cooler.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Oven cleaner, cleaner on cart with utensils. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front counter, **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Front counter, **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Baby in back room.
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair, gyro machine doesn''t turn. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Faucet/handle loose at plumbing fixture, handsink at front counter. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
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9/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, in plastic bin on cuttingboard. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, front counter with gloves, foil paper. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair, gyro machine doesn't turn. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Faucet/handle loose at plumbing fixture, handsink at front counter. **Warning**
- Basic - Gaskets with slimy/mold-like build-up, front counter. **Warning**
- Basic - Leaking pipe at plumbing fixture, from counter hand sink and 3 compartment sink taken apart. I will return to ensure plumbing is working. 4:00 pm repairs in progress, 24 hour callback. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Cooler in kitchen 47°. **Warning**
- Basic - Unnecessary items stored in garbage enclosure. Entire restaurant needs a good cleaning and organization. **Warning**
- High Priority - Cooked gyro meat not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart.115° sliced in placed in cooler until reheated to 155° **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cooked food, margarine, milk 57°, discarded. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical improperly stored, glass cleaner on counter with gloves, front counter **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Drano, **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of 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. 47° 2 door cooler in kitchen. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by bicycles. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, front counter, **Repeat Violation** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front counter, bathroom. **Repeat Violation** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Baby in back room. **Warning**
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9/24/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Exterior of fryer.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Heavy Food debris/dust/grease/soil residue on interior of oven.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gyro meat cone at 98?f-110?f at vertical broiler turned off. Was reheated immediately to 135?f and above. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Several coolers. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline / frontline hand wash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris and foil used as cover is torn in tall reach in cooler in back prep area.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open drink can in reach-in cooler over foods. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. several.
- Plumbing system in disrepair. frontline handwash sink faucet loose/not attached to sink, just dangling on waterpipes.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-08-1 Plumbing system in disrepair. frontline handwash sink slow draining. NOTES: still slow draining at time of callback inspection.
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4/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. bathroom handwash sink. Corrected On Site. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. frontline handwash sink. Repeat Violation. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. rear prep area handwash sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. frontline handwash sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. rear prep aa handwash sink. Corrected On Site. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. frontline handwash sink. Corrected On Site. Nite: Inspector provided sign.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. This violation must be corrected by : 04/09/2012.
- Observed gaskets with slimy/mold-like build-up. frontline reach-in cooler.
- Observed leaking drain pipe at plumbing fixture. ar prep room handwash sink. drain pipe was disconnected. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over vegetables and potatoes in prep room reach-in cooler. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. in rear prep area's reach-in cooler.
- Critical - Outer openings not protected with self-closing doors. backdoor self-closing mechanism broken.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps. Repeat Violation. This violation must be corrected by : 04/09/2012.
- Plumbing system in disrepair. frontline handwash sink slow draining.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. gryro cone (meat) on gyro machine at 77 degrees fahrenheit. Notes: Gyro meat just be either kept at 41 degrees or below OR 135 degrees or above OR under time as a public health control (with written documentation only). Gyro meat was reheated immediately to above 135 degrees. Corrected On Site.
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2/9/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps. still some gaps.
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11/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. bathroom handwash sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. frontline / cookline handwash sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. back area handwash sink. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/21/2011.
- Critical - No conspicuously located thermometer in holding unit. tall reach-in cooler in back. Corrected On Site.
- 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 : 11/21/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. fan guard missing in tall reach-in cooler in back.
- Critical - Observed potentially hazardous food thawed in standing water. chicken. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/20/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler-
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- 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
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. In reach in cooler- Corective action- Iced bain mary-
- Observed single-service articles improperly stored.
- Observed unnecessary items on the premise.
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6/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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