June 19, 2009 (Critical Procedures)

• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination:Reach-in refrigerators. Several food containers were noted to be uncovered during storage in these units.
  Foods shall remain covered at all times. Cover each food container to prevent contamination due to exposure.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pastrami=42-F; cheese=42-F; and turkey=42-F.
  (Relocated ) Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.

November 21, 2008 (Follow-up)

November 14, 2008 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed coffee container stored on cutting board on prep table in the kitchen.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: refrigerators.
  Foods shall remain covered at all times. Cover each food container to prevent contamination.
• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6 inches off the floor. Bags of read and container baklava noted on the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tomato/spaghetti sauce.
  (Discarded) Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F:
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on November 10, 2008 they shall be date marked with a "use by" date not exceeding November 16, 2008.
• 4-202.16 - Repeat Milk crate(s) found used as rack to store food supplies upstairs.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-501.11(A) - The chest freezers upstairs have excessive ice build-up.
  Equipment shall be maintained in a state of condition that meets the requirements specified under Parts 4-1 and 4-2. Defrost the ice and clean the units properly.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Top of the hot water heater is dusty..
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(E)(1) - Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• 4-602.12(B) - The cavity of the microwave oven is observed soiled.
  The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• 43.1-3-4(a)-(h) - Critical The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
• 6-303.11(A) - Observed that inadequate lighting was provided in dry storage areas upstairs..
  Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
• 6-501.11 - Repeat Observed that the walls and floors is not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Repeat Observed that the floor upstairs and on the stairs is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

November 02, 2007 (Routine)

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-103.11(K) - Employees are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
• 2-301.14(A)-(I) - Corrected During Inspection Critical Food employees failed to wash their hands before putting on gloves for food preparation.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 2-304.11 - Food employees observed wearing soiled clothing, an indication of poor personal hygiene.
  Food employees shall always wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service items.
• 3-301.11(B) - Corrected During Inspection Critical Food employee was observed handling the following ready-to-eat foods using their bare hands: salad, bread
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: mousaka
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 11/2 they shall be date marked with a "use by" date not exceeding 11/8.
• 3-501.17(B) - Corrected During Inspection Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: ham.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on 11/2 they shall be date marked with a "use by" date not exceeding 11/8.
• 4-202.16 - Repeat Milk crates found used for the following purposes: elevation and storage of onions.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-204.112(B) - There was no working temperature measuring device located in the following cold holding equipment: left upright in the upstairs prep room.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: heavily rusted shelving below the gyro machine.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Chest freezer upstairs2. Gaskets on refrigerators
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 5-205.11(A) - The handwashing facility located in the upstairs prep room is blocked by a floor mixer, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Plumbing connections under the upstairs handsink piping are leaking.
  A plumbing system shall be maintained in good repair.
• 6-202.11(A) - Repeat Light bulbs in the upstairs large storage room are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-202.15(A)(1)-(3) - Corrected During Inspection Screen door is kept open for ventilation.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink (upstairs).
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink (upstairs).
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Observed that the floor tiles in the kitchen are not maintained in good repair.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111(D) - Harborage conditions exist in the upstairs storage rooms due to the unorderly storage of excess equipment and miscellanous items.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.12(A) - Observed that the following is in need of cleaning: 1. Floors upstairs2. Wall at hood3. Floor under hood
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

June 22, 2007 (Critical Procedures)

November 14, 2006 (Follow-up)

• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the upstairs upright freezer unit. Raw shell eggs were observed being stored above ready-to-eat food items.
  Seperate Raw foods from Ready to Eat foods in the following manner in ALL refrigerator and freezer units:TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)SECOND SHELF: Raw seafood/eggsTHIRD SHELF: Raw beef/raw porkBOTTOM SHELF: Raw chicken
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following was observed cold holding at improper temperatures: raw hamburger, 49F; raw chicken, 46F; and deli ham, 47F
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 3-501.17(B) - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit upstairs was not properly dated for disposition after opening.
  All food that is not used within 24 hours must be datemarked with name of item and expiration date of no more then 7 days.
• 4-202.16 - Repeat Milk crate(s) found used for the following:to elevate in dry storage.
  Milk crates are not smooth, durable or easily cleanable and should not be used for elevation. Purchase dunnage racks or shelves for this purpose.
• 4-301.11 - Repeat The 2 door reach-in prep unit in the front of the kitchen was observed with an ambient air temperature of 50F.
  Discontinue use of unit until it can be repaired to hold properly at 41F or below.
• 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  Clean refuse area to prevent pest harborage.
• 6-202.11(A) - Repeat Lights bulb(s) in the dry storage area are not covered by a protective shielding. Note: new fixtures on order
  Purchase either light bulbs with plastic coating or with shield to prevent broken bulb pieces from falling into food.
• 6-202.15(A)(1)-(3) - Repeat Observed the following:1. screens not in place in the upstairs open windows2. holes in screen of outside door in kitchen3. self closer on back door
  Repair holes in screen to prevent pests from entering.

October 31, 2006 (Routine)

• 2-102.11(C)(11) - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure that the wash procedure is WASH, RINSE, SANITIZE
• 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat (RTE) food in the upstairs upright freezer unit. Raw sausage was observed being stored above ready-to-eat food items.
  Seperate Raw foods from Ready to Eat foods in the following manner in ALL refrigerator and freezer units:TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)SECOND SHELF: Raw seafood/eggsTHIRD SHELF: Raw beef/raw porkBOTTOM SHELF: Raw chicken
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered container of black pepper was observed under gyro machine.
  Protect all foods from contamination by using its package or cover or by wrapping.
• 3-304.11(A)-(B) - Critical Food in contact with soiled equipment or utensils. Observed employee handling RTE food to be served with soiled gloves.
  Employees shall change gloves between tasks to prevent the contamination of food.
• 3-304.12(A)-(F) - Corrected During Inspection In-use utensils improperly stored between use. Tongs were observed being hung on oven handle.
  Place tongs and other utensils in a manner that prevents contamination from clothing and foods.
• 3-304.14(B)(1) - Improper use of wet wiping cloths. Wiping cloths observed stored on counter in between use.
  Wiping cloths shall be stored in bucket with sanitizer solution of bleach of 150-200ppm.
• 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation. Employee observed using gloves to handle dirty dishes and then to handle RTE foods.
  Employees shall wash hands and change gloves between each task and when switching between raw and RTE foods.
• 3-501.16(A)(2)(a) - Critical Raw hamburger meat was observed at 47F and sliced tomatoes were observed at 52F in deli prep unit
  Discontinue use of deli unit until it can be serviced and relocate foods to another unit.
• 3-501.17(B) - Critical The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit upstairs was not properly dated for disposition after opening.
  All food that is not used within 24 hours must be datemarked with name of item and expiration date of no more then 7 days.
• 4-202.16 - Repeat Milk crate(s) found used for the following:to elevate in dry storage.
  Milk crates are not smooth, durable or easily cleanable and should not be used for elevation. Purchase dunnage racks or shelves for this purpose.
• 4-301.11 - Refrigerator at prep in front of stove was observed not cooling properly and was observed to have an ambient temperature of 53F with raw hamburger inside at 47F.
  Discontinue use of unit until it can be repaired to hold properly at 41F or below.
• 4-601.11(A) - Critical The following food contact equipment as observed soiled to sight and touch: 1. Deli slicer2. Mixer blade and backsplash.3. Pizza slicer stored behind 3 vat sink.
  All food contact equipment must be kept visibly clean at all times to prevent food contamination.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. Gaskets around door in refrigerators and freezers.2. Can opener.
  Frequently clean equipment to prevent food contamination.
• 4-903.11(A) - Equipment (pans) were found stored on the floor upstairs.
  Ensure all equipment is stored at least 6 inches off of the floor.
• 4-903.11(B) - Corrected During Inspection Single service styrofoam food containers were observed stored with the food-contact surface facing upward at service counter..
  Invert all single service items to prevent contamination to food contact surface.
• 46-33(1) - Food employees were observed having bare-hand contact with ready-to-eat food items when suitable utensils were available to prevent bare-hand contact. Observed employee touching pita bread with bare hands.
  Employees may not have bare hand contact with RTE food for any reason.
• 5-203.11A - Critical There is not an adequate number of handwashing sinks lavatories on site. The handsink in the prep room upstairs has been removed.
  Have the handsink replaced.
• 5-205.15(B) - Critical The following was observed:1. Kitchen handsink's cold water handle not functioning properly, making handwashing in scalding water improbable.2. Upstairs bathroom toilet and handsink was observed to not be functioning.
  Repair handsink and fax work order to Health Department as soon as possible. Also either repair bathroom or have plumber take out toilet. You may have handsink relocated to deli slicer food prep area.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  Clean refuse area to prevent pest harborage.
• 6-101.11(A) - The insulation around the upstairs windows in the prep room and storage room does not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas
  Repair these areas so that the walls meet the above standard.
• 6-202.11(A) - Lights bulb(s) in the dry storage area are not covered by a protective shielding.
  Purchase either light bulbs with plastic coating or with shield to prevent broken bulb pieces from falling into food.
• 6-202.15(A)(1)-(3) - Observed the following:1. kitchen door held open2. screens not in place in the upstairs open windows3. holes in screen of outside door in kitchen4. self closer on back door
  Repair holes in screen to prevent pests from entering.
• 6-501.11 - The following areas were observed not being maintained and not in good repair.:1. Ceiling in the upstairs hallway2. Floor tiles in front of stove were missing and/or broken.
  Maintain facilities in good repair to prevent pest harborage conditions and to eliminate possible food contamination.
• 6-501.114(A) - Facility is storing unnecessary items to the operation or maintenance of the establishment, especially in upstairs dry storage area.
  Discard unneccesary equipment to preven pest harborage.
• 6-501.12(A) - The following physical facilities in the establishement were noted in need of cleaning:1. Floor underneath all equipment and especially underneath the stove and fryer and upstairs storage room2. Walls around 3-vat sink and upstairs in general but especially around deli slicer.3. Ceiling in all areas.
  Frequently clean establishment to prevent pest harborage conditions.
• 7-102.11 - Corrected During Inspection Critical Working containers of oven cleaner by handsink are not properly labeled.
  All toxins shall be labeled to prevent accidental contamination or improper usage.
• 7-201.11(B) - Critical Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed window cleaner above food items in shelf at top of stairs..
  Toxins shall be stored to prevent food contamination by seperation. Relocate toxins to lowest shelf with sufficient space between food items.
• 7-202.12(A)(1)-(4) - Critical The chlorine in the 3vat sink is not being used in accordance with law or the manufacturer's use directions. Observed sanitizer concentration of 400ppm.
  Use test strips to verify correct sanitation of 150-200ppm

May 16, 2006 (Routine)

• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit (e.g. 1-Dr Bev Air Reach-In).
  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.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (e.g. 1-Dr Bev Air Reach-In Unit)
  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.
• 3-302.12 - Unlabeled food containers (e.g. sugar, salt, flour).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (e.g. bread, olives, etc).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) food (e.g. lasagna) 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed foods (e.g. deli meats) in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 3-603.11 - Critical Repeat A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:- Hamburgers- Steak
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-202.16 - Repeat Milk crate(s) found used for the following: - Storage- Elevation
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-402.11A - Repeat The 3-vat sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Space the unit to allow access for cleaning along the sides, behind, and above.
• 4-501.11B - Repeat The door gaskets of the1-Dr Bev Air Reach-In, Chest Freezer, 2-Dr Prep Unit are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-602.11C - Critical Repeat Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 5-205.11B - Repeat The handwash station in the kitchen is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the kitchen screen door.
  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.
• 6-303.11B - Inadequate lighting was noted in the E Series Reach-In Refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.

November 14, 2005 (Routine)

• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (e.g. gyros, subs, sandwiches). Bowls were also being used as scoops within containers of spices.
  Provide suitable utensils such as scoops, deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Observed raw beef and chicken thawing at room temperature on top of the chest freezer upstairs.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) foods (e.g. tuna) 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 4-101.111 - Repeat The untreated pieces of wood within the establishment being used for elevation are 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. Discard all untreated pieces of wood or stain and treat wood so that it is protected.
• 4-202.16 - Repeat Milk crate(s) found used for the following: Storage
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-402.11A - Repeat The women's restroom sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11B - The door gasket(s) of the 1-door bev air RI and the prep unit at the bar is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-903.11B - Corrected During Inspection Repeat Clean coffee filters were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-205.11B - The handwash station in the kitchen is being used to stored the wiping cloth bucket.
  The handwash facility identified above is to be used for washing hands only.
• 6-202.11A - Repeat Lights bulb(s) in the dry storage area are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-202.14 - Toilet room doors are not provided with a self-closing door.
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 6-202.15 - Kitchen exit screen door was open upon arrival.
  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.

June 06, 2005 (Routine)

• 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) food such as chicken salad 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
• 4-101.111 - Aluminum foil lining the shelves upstairs and the cardboard lining the floor 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.
• 4-202.16 - Milk crate(s) found used for the following: Storage
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-402.11A - The 3-vat sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-903.11B - Clean coffee filters were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11D - Corrected During Inspection Single service utensils on the dry storage area floor.
  All single service items shall be stored at least 6" above the dry storage area flooring
• 6-201.11 - Ceiling panels in the restrooms are not smooth and easily cleanable.
  Replace ceiling tiles with panels that are smooth, nonabsorbent, and easily cleanable.
• 6-202.11A - Lights bulb(s) in the dry storage area are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.16 - Corrected During Inspection Mops and brooms 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.

January 30, 2005 (Follow-up)

January 19, 2005 (Follow-up)

• 3-501.17A - Critical Repeat REPEAT VIOLATION: Observed no datemark on pork and trays of assorted foods located within the refrig. units.
  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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 3-602.11C - Corrected During Inspection Repeat Observed no label to indicate that a large bulk container contains flour.
  All working containers must be properly labeled to identify contents and prevent misuse.
• 4-202.11A - Critical NEW VIOLATION: The food contact surfaces of the interior sides of the meat slicer located on the 2nd floor are soiled with food debris (last used one day ago per P.I.C.).
  Clean the meat slicer daily when used. All food equipment must be cleaned and sanitized daily to prevent unsanitary conditions and bacterial/mold growth.
• 4-501.11A - Repeat REPEAT VIOLATION: The following violation observed in a previous routine inspection has not be corrected: 1. Missing condenser cover on a Bev-Air refrig.
  Replace the missing condenser cover so that dust is not blown onto food in kitchen.
• 4-501.12 - Repeat REPEAT VIOLATION: Observed a cutting board on a sandwich unit in kitchen scored with knife cuts (1). Both sides of this board was observed in poor condition. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-602.13 - Repeat REPEAT VIOLATION: The following uncorrected violation was noted in the previous inspection of facility: 1. The nonfood contact surface of the shelving throughout facility (on two floors/main and upstairs) were unclean with food debris.
  Clean these non-food contact surfaces to prevent accumulation of debris to prevent pest harborage conditions (especially under barrel of uncooked rice/second floor).
• 43.1-1-5F - Repeat REPEAT VIOLATION: The following item is intended for household use only and is not approved for use in a commercial food establishment: 1. Panasonic microwave oven.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-202.16 - Repeat REPEAT VIOLATION: The following violations were observed at the upstairs exterior windows and at the front and kitchen exterior doors of the establishment because they do not provide an effective barrier to outside environment: 1: all windows are propped open and/or do not close properly, 2. a screen is loose and is laying against a window, 3. kitchen door has gaps at sides and bottom, 4. front door has gaps at bottom.
  1. Install door sweeps and weather strips for all door openings. 2. Close all windows completely/ repair if not able to close fully,3. Repair/replace any defective window screens to prevent pest harborage in facility.
• 6-501.11 - Repeat REPEAT VIOLATION: Observed missing and/or damaged floor tiles throughout facility (on both floors).
  REplace missing floor tiles so that floors can be cleaned/maintained.
• 6-501.114A - Repeat REPEAT VIOLATION: The following unused equipt. litter the premises: a Pepsi 1-dr. refrig. on 2nd floor.
  Remove all unnecessary items from the facility. It can also provide harborage for insects and rodents.
• 6-501.12A - Repeat Observed the following physical structures unclean: 1. 2nd floor dry storage room unclean with debris.
  A regular cleaning schedule of every 24 hours should be established and followed to maintain the facility in a clean and sanitary manner.

December 21, 2004 (Routine)

• 4-903.11A - Observed the following equipment not protected from contamination:1. Soiled container holding toothpicks used to hold sandwiches together
  1. Discard this container, it is soiled with debris and cannot be cleaned or maintained:
• 3-301.11B - Critical Observed all three kitchen employees, including manager, using barehands to pass bread, sandwiches, portion pickles, onions, cheese, tomatoes onto plates prior to being delivered to customer. Manager has exposed cuts on hands. When asked if he uses gloves, he stated that he has gloves, but does not use them because he has no diseases
  Facility will immediately discontinue practice of using barehands to contact ready to eat foods, even more important when there is broken skin on hands. Facility employees will use gloves, tongs, deli wrap, or other BARRIER to prevent barehand contact with ready to eat foods.
• 5-205.15B - Critical Observed no working handsink in kitchen
  Repair handsink by January 3, 2005 so that employees can wash hands when they are unclean
• 3-501.13 - Observed package of ground beef thawing on drain board of 3-vat sink
  Do not thaw potentially hazardous foods at room temperature. Instead thaw under refrigeration, or under cool running water not to exceed 70F so that food does not exceed 41F and excess is agitated off
• 4-501.11A - Observed the following equipment in a state of disrepair:1. Beverage Air refrigerator is not maintaining foods below 41F2. Missing condenser cover on Beverage Air refrigerator3. Missing handle on middle door of 3-door refrigerator in kitchen
  1. Discontinue use of this refrigerator to store potentially hazardous foods. Repair unit so that it is able to maintain 41F or below2. Replace missing condenser cover so that dust is not blown onto food in kitchen3. Replace missing door handle on 3-door refrigerator
• 4-501.12 - Observed cutting boards in kitchen scored with knife cuts
  Resurface or discard this board with one that can be properly cleaned and sanitized
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Household use only Panasonic microwave
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-701.11C - Critical Observed two chicken parmisan sandwiches, ready to eat, passed hand to hand between employees, including individual with cut on hand and laid on top of unclean toaster
  Do not place food on any surface that is not sanitized in order to prevent contaminatiion
• 3-501.17A - Critical Repeat Observed no datemark on pork product made on-site
  Always datemark potentially hazardous ready to eat foods kept longer than 24 hours with the original date of preparation and the final date of consumption. Since the pork is less than 41F, it can be kept up to 7 calendar days
• 3-501.15A - Observed 6" deep metal container of cooked rice (161F) left on counter, tightly covered with foil
  In order to cool foods quickly from 140F to 70F within 2 hours, and from 70F to 41F within the next 4 hours, make depth of food no greater than 3", loosely cover, stir with ice wand, and place in refrigerator for rapid cooling
• 3-302.11A1 - Critical Observed the following raw foods stored improperly:1. Raw shell eggs stored over top ready to eat noodles in kitchen2. Observed raw chicken stored over top pre-made rice wrapped in grape leaves
  Always store raw foods BELOW ready to eat foods in order to prevent contamination
• 3-501.16A - Critical Observed gyro on spit between 45F (internal) ranging thru 118F (exterior)
  Keep potentially hazardous hot-hold foods at 140F or above to limit the growth of organisms of public health concern
• 4-602.13 - Observed the following equipment unclean with debris:1. Shelving throughout establishment unclean with food, debris2. Observed grease-icles hanging from Ansul fire prevention piping over top grill in kitchen
  Clean these non-food contact surfaces to prevent accumulation of debris which attracts pests
• 6-202.16 - The exterior of establishment does not provide an effective barrier to outside environment:1. Back door left open during inspection2. 2nd floor window left open, screen is laying against window
  Keep doors closed/outer opening completely screened to prevent pest entry and protect against outer openings
• 2-102.11J - Critical When questioned, the manager stated that facility washes with soap, water, and bleach, then dips in hot water, then rinses. When tested with chlorine bleach test strips, there was no measureable reading
  Facility must wash (soap and hot water at 110F) in first sink, rinse off soap in middle sink, and then soak in bleach at 100ppm for 60 seconds to destroy 99.999% of organisms of public health concern
• 4-501.116 - When questioned, manager did not know proper concentration of bleach to measure with test strips, placed strips in wash water
  Use bleach test strips in bleach water to measure at leas 100ppm bleach concentration
• 6-303.11B - Observed burnt out light inside Beverage Air refrigerator in kitchen
  Replace burnt out light inside refrigerator so that employees can properly clean/maintain interior
• 6-501.12A - Repeat Observed the following physical structures unclean:1. Floor in 2nd floor dry storage unclean with debris
  Clean these physical structures at least once every 24 hours to prevent accumulation of debris which attracts pests
• 6-501.11 - Repeat Observed missing floor tiles throughout facility
  Replace missing floor tiles so that floors can be cleaned/maintained
• 3-602.11C - Observed no label to indicate that large bulk container contains flour
  Always label bulk and working containers of food in order to prevent misuse
• 6-501.114A - Repeat The following unused items litter the premises:1. Unused slicer, equipment in storage on second floor2. Unused Pepsi refrigerator on floor of 2nd floor
  Remove all unnecessary equipment, it is not cleaned or maintained.
• 3-305.11A2 - Observed the following foods not protected from contamination:1. Cooked chicken noodle left in busbin on drainboard next to wash vat filled with soap and unclean dishes2. Boxes of lettuce stored on floor on 2nd floor dry storage
  Do not store food in any location where contamination can occur, store food OFF the floor
• 3-501.16B - Critical Observed raw shell eggs stored at 52F in non-working Beverage Air refrigerator
  Always store potentially hazardous cold-hold foods at 41F or below to limit the growth of organisms of public health concern

January 12, 2004 (Follow-up)

• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed grated parmesan cheese in the reach-in refrigerator in the kitchen was not properly dated for disposition after opening.
  CORRECTED DURING INSPECTION--Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 6-303.11A - Repeat Inadequate lighting was noted upstairs in areas of dry storage.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  CORRECTED --Manager stated hair restraints ordered and due here in 2 days, Wednesday. Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 6-303.11C - Repeat Inadequate lighting of 28 footcandles was noted in the food prep area of kitchen, and inadequate lighting of 12 footcandles under the hood was noted.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment upstairs.
  Upstairs storage areas have had many unnecessary items removed from premises since last inspection. Remove remaining unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-903.11A - Repeat Single-service containers were found with underside of containers exposed and overhanging the shelf width, over the doorway into the kitchen.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: GE home standard microwave.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-501.11B - Repeat Under prep refrigerator found with right door handle missing, and gaskets torn.
  Repair or replace the door handle, and gaskets in accordance with the manufacturer's specifications.
• 5-205.11A - Repeat Handsink in kitchen found containing brushes from equipment, thus blocking access by employees for easy handwashing.
  CORRECTED DURING INSPECTION--Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.11 - Repeat Found physical structure with holes in ciling around all pipes, coving broken or missing, drywall/plaster peeling in places.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 17, 2003 (Routine)

• 6-303.11A - Inadequate lighting was noted at 6 to 8 footcandles areas of dry storage upstairs.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 5-202.13 - Critical Air gaps between the water supply outlet and the flood rim level of the 3-compartment sink, and the handsink, are not observed. If these direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3-302.11A4 - Critical Found uncovered tuna salad in the BevAir front kitchen refrigerator, and uncovered grated feta cheese in the reachin BevAir refrig.
  CORRECTED DURING INSPECTION--Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 6-501.12A - Repeat Observed floor under, and behind equipment--refrigerators, stoves--needs cleaning; walls in places in kitchen in need of cleaning.
  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.
• 4-602.11A - Critical Found dirty can opener in its housing, and found dirty slicer upstairs.
  CORRECTED DURING INSPECTION--Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  CORRECTED DURING INSPECTION--Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.112 - Observed dead gnats stuck to fluorescent light in kitchen.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 4-602.12B - The cavity of the microwave oven was observed soiled.
  CORRECTED DURING INSPECTION--Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 3-304.14B2 - Repeat Found wiping cloths improperly stored between use on food prep countertop in kitchen.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine (or, quaternary ammonium, if used) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-303.11C - Inadequate lighting was noted at 15 footcandles in the food prep, and 10 footcandles under the hood in the kitchen.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.114A - Found facility is storing unnecessary items to the operation or maintenance of the establishment upstairs.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3-501.17A - Critical Found the prepared ready-to-eat (RTE) baklava, noodles, and gyro meat in the reachin refrigerator 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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
• 4-903.11A - Single-service containers were found with underside of containers exposed and overhanging the shelf width, stored on a shelf over the doorway into the kitchen.
  CORRECTED DURING INSPECTION--Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-702.11 - Critical Manager stated utensils and dishware are heat sanitized at the 3-compartment sink, however, the hot water of the 3-compartment sink only reached 134F (rather than the 171F necessary to heat sanitize).
  CORRECTED DURING INSPECTION--Use chemical (chlorine, or quaternary ammonium) sanitizing solution, and verify correct concentration with test strips, at 3-compartment sink when wash-rinse-sanitize dishes, utensils, and cooking ware. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: GE home standard microwave.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-205.15B - Observed the sink basin at the kitchen handsink is slow to drain; and the women's rest room sink faucet leaks.
  Plumbing systems and components shall be maintained in good repair.
• 3-501.16B - Critical Repeat Found feta cheese in under prep refrigerator at 50F, and thus, cold holding at improper temperatures.
  CORRECTED DURING INSPECTION--Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: under prep refrigerator gaskets.
  Maintain nonfood-contact surfaces of equipment clean.
• 5-205.11A - Found the handsink located at the kitchen blocked by container of wiping cloths, preventing access by employees for easy handwashing.
  CORRECTED DURING INSPECTION--Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.11 - Repeat Found physical structure is not maintained in good repair with holes in ceiling around all pipes, coving broken or missing, drywall/plaster peeling in places.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 2-402.11A - Observed employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed grated, feta cheese in the reachin refrigerator was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 2-401.11A - Critical Found open, uncovered cups of coffee, and water, in the food prep areas.
  CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 4-501.11B - Repeat Under prep refrigerator found with right door handle missing, and gaskets torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-301.11 - Refrigerator under the microwave, under the prep table, found too warm at 50F, and not 41F or below.
  Provide additional refrigerators necessary to maintain food items at 41F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.

May 22, 2003 (Complaint)