April 16, 2009 (Critical Procedures)

• 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food, such as flour tortilla/wrap, with his bare hands. (Gloves and tongs provided)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0960 1 - Corrected During Inspection Critical The food contact surface of the take out bags used to store foods, such as kibbie and meat pies in the walk in freezer is not safe. (Bags were replaced with food grade containers)
  Replace the take out bags with food grade bags or containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 2260 - Critical The ice machine has been relocated and installed in the dishwashing area since the last inspection. A backflow prevention device is not installed on the water line to the ice machine.
  Contact a licensed plumber to install an approved backflow prevention device on the ice machine's water line.
• 2520 - Critical A direct connection exists between the drain line of the ice machine and the sewer system. Ice machine was relocated to dishwashing area since last inspection.
  Eliminate the direct connection between the sewer line and the cited equipment.

October 24, 2008 (Routine)

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wet wiping cloths stored on prep tables.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 2 - Corrected During Inspection Critical Cooked rice sitting on prep table at 67F IT - cold holding at improper temperatures. (PIC placed into reach in cooler)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1550 - The 3-compartment sink is not completely sealed to adjoining wall.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1750 - Manufacturer containers of ice cream were observed reused for the storage of food, such as gyro sauce and other foods.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.
• 3180 - The following physical structures noted in need of cleaning: 1. air vents throughout the facility, 2. mildew around caulking of the pre-rinse sink, 3-compartment sink, and handsink in kitchen, 3. floors around water heater and mop sink.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 09, 2008 (Critical Procedures)

• 0060 - Critical The person in charge failed state cold holding temperature of potentially hazardous foods and sanitizing concentration for chlorine sanitizer. Person in charge is not certified in food safety (Over Easy and Serv Safe information given to PIC)
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0220 - Corrected During Inspection Critical In use open drinking containers stored on microwave in food prep area in a manner that may contaminate food, food contact surfaces or utensils. (removed)
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw lamb in the walk in cooler.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0820 A 2 - Corrected During Inspection Critical Half and half in wait station at 59F IT - cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener, 2. hand mixer in storage, 3. top interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 1890 - Corrected During Inspection Critical Observed employee wash knife in handsink with hand soap, rinse, dry with a disposable paper towel and place in storage without sanitizing the knife. (Employee placed knife in dishwashing area to be cleaned and sanitized properly)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 3340 - Corrected During Inspection Critical Pan of pita bread dough stored in chemical storage closet with cleaning chemicals stored above the dough. (dough removed from closet).
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

November 13, 2007 (Follow-up)

• 0610 - Repeat Tobacco containers and milk crates elevating food stored on the floor in the walk in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2810 - Repeat Acoustical ceiling tiles in mop sink area, employee restroom, customer restrooms, and wait station are not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.

October 12, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs stored over ready-to-eat foods in the walk in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Wet wiping cloths stored on prep tables.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Repeat Food stored on the floor in the walk in cooler and walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Corrected During Inspection Critical The following foods are cold holding at improper temperatures in the reach in cooler: 1. falafel IT 49F, 2. cooked chicken IT 49F, 3. cooked beef IT 53F, 4. rice pudding IT 49F-52F. (All potentially hazardous food removed from this unit)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods, such as humus, cooked beef and meats, and rice pudding, in the refrigeration units are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - Repeat The nonfood contact surface of the cloth used to prepare Naan bread is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - Repeat Unused or non-functioning equipment, such as cooking equipment stored in employee restroom and mop sink area, not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - The door gasket of the prep unit is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. hand mixer in storage, 2. tongs and utensils in storage.
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: 1. hood filters
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2810 - Repeat Acoustical ceiling tiles in employee restroom. customer restrooms, mop sink area, and wait station are not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is not tight fitting.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Repeat Holes in ceiling and stains in ceiling tiles in mop sink area - not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The following physical structures noted in need of cleaning: 1. air vents throughout the kitchen, 2. walls in the dishwashing area.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

September 10, 2007 (Routine)

• 0050 - Corrected During Inspection Critical The person in charge was not available at the time of inspection. (PIC arrived during inspection)
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0220 - Critical Employees are drinking from uncovered containers in the food preparation area.
  Employees may drink from a closed beverage container, with a straw, if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food, such as bread and lettuce and tomatoes, with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs stored over ready to eat foods in the walk in cooler. Raw chicken stored over bread in the walk in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw beef and ground meat in the walk in cooler.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0520 - Corrected During Inspection Observed a bottled drink stored in the ice machine. Observed a container of lemons stored in ice bin.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 0570 - Wiping cloths improperly stored between use. Wet wiping cloths stored on prep tables.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor in the walk in cooler and in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0700 - Corrected During Inspection Critical Chicken on the grill was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Chicken was cooked to 161F IT and 153F IT.
  Continue to cook chicken to heat all parts to 165F or above for 15 seconds.
• 0830 - Critical The prepared ready-to-eat (RTE) food, such as humus, cooked beef or meats, and soups, in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - The nonfood contact surface of the cloth used to prepare Naan bread is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Corrected During Inspection There was no working temperature measuring device located in the prep unit and the reach in cooler on the cook line.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Pitted and cracked spatula in storage was observed in a condition that prevents necessary maintenance and easy cleaning.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Unused or non-functioning equipment, such as gyro machine, and other equipment by the back door, not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. hand mixer in storage, 2. ladles in storage, 3. heavily stained cutting boards, 4. interior of the ice machine, 5. soda nozzles and upsplash of soda machine.
  Clean and sanitize these surfaces for food contact.
• 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. utensil storage container in dishwashing area, 2. hood and hood filters, 3. exterior of fryer.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1890 - Critical The chlorine sanitizer concentration in the dishwashing machine was at an unacceptable level - 0 ppm. (PIC contacted service company)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue the use of the dishwashing machine until it is capable of sanitizing equipment at the proper concentration - between 50-100 ppm chlorine.
• 2000 - Clean knives and spoons were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2760 - Objectionable odors were emanating from the Dumpster. Dumpster was over-filled, preventing the Dumpster from being closed.
  Increase the frequency that refuse is removed from the facility to prevent objectionable odors.
• 2810 - Acoustic ceiling tiles in employee restroom, customer restrooms, mop sink area, and wait station are not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatories in the kitchen and in the wait station.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - Holes in ceiling and stains in ceiling tiles in mop sink area - not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - The following physical structures noted in need of cleaning: 1. air vents in the kitchen and in the restrooms, 2. walls in the mop sink area, 3. walls in the dishwashing area, 4. walls in the kitchen area.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3330 - Corrected During Inspection Critical Working containers of cleaning products are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Corrected During Inspection Critical Repeat Containers of cleaning product and Windex stored with food and packets of sugar and straws in the wait station.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 16, 2007 (Critical Procedures)

• 0140 - Critical Repeat Improper handwashing procedures observed. Observed employee wash hands without soap and for less than 20 seconds.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3340 - Corrected During Inspection Critical Cleaning chemicals stored with glasses in storage.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 16, 2007 (Complaint)

March 01, 2007 (Critical Procedures)

• 0050 - Corrected During Inspection Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0140 - Critical Improper handwashing procedures observed. Observed employees wash hands without soap, for less than 20 seconds, and without paper towels.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0160 - Critical Food employees failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) foods with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: top interior of ice machine.
  Clean and sanitize these surfaces for food contact.
• 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration in the wiping cloth bucket was too strong - 200 ppm.
  Ensure that the chlorine sanitizer concentration is between 50-100 ppm.

August 03, 2006 (Routine)

• 1570 - The door and final rinse gauge of the dishwashing machine were observed in a state of disrepair and damaged.
  Repair the dishwashing machine door and final rinse gauge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2810 - Ceiling in mop sink area, restrooms, and wait station is not smooth and easily cleanable.
  Repair or replace ceiling to make it smooth and easily cleanable.

July 11, 2006 (Pre-Opening)