- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a pan of chicken on the floor in the walk in. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Observed spoon on stove top in kitchen area. Corrective action had cook put a Bain Marie on the stove top and bring it to 135°F and rewash the utensils .
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of gyro meat, pita bread on walk-in freezer floor **Warning**
- Basic - Covered waste receptacle not provided in women''s bathroom. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Under flat top grill in cook line **Warning**
- Intermediate - Encrusted material on can opener blade. Kitchen **Warning**
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11/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Interior part of fryer, kitchen **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of gyro meat, pita bread on walk-in freezer floor **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Under flat top grill in cook line **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Counter by salad cooler **Corrected On-Site** **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Rinsed hands with no soap **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bare hand contact with washed lettuce in prep line. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach and feta 52°F,Green beans 53°F in salad cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Spinach and feta cheese dip,and green beans been in salad cooler for 2 days. Operator discarded food items. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Stainless steel cleaner on food storage shelf **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3-compartment sink **Warning**
- Intermediate - Encrusted material on can opener blade. Kitchen **Warning**
- 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. Salad cooler with ambient temperature of 52°F **Warning**
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11/15/2013 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. Observed containers stacked and stored while still wet
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips for dishmachine or 3 compartment sink.
- Critical - Observed dented/rusted cans. Observed cans dented along seam not segregated in dry stoage.
- Critical - Observed interior of microwave soiled. Microwave under large to go containers
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed dented/rusted cans. observed cans dented along the seams not segregated in dry storage.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves then directly put on a new pair without washing hands.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. observed portioning cup used as scoop for herb in bucket off cookline.
- Critical - Observed roach activity as evidenced by live roaches found . observed 2 live roaches in non service reachin cooler next to microwave This violation must be corrected by : 08-29-2012 .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed soups in walk in cooler without dates.
- Critical - Working containers of food removed from original container not identified by common name. observed white bucket with blue lid off cookline with contents not labeled.
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8/28/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. observed chlorine sanitizer solution at 0ppm in dishmachine.
- Critical - Observed food stored on floor. observed bag of flour stored on floor of dry storage.
- Critical - Working containers of food removed from original container not identified by common name. observed trash bin with flour like product inside with no label.
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5/24/2012 | Routine - Food | Warning Issued |
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. items in wic
- Critical - Observed food stored on floor. chicken prep Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. seating submit c/record form
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over rte salad
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee touching steak beef bloody wrap and then green pepper and onions.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw chicken over raw pork, walk in cooler.
- Critical - Observed potentially hazardous food thawed in an improper manner. Observed frozen spinach in a bucket with standing water.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw shell eggs over box of lemons. Corrected On Site. Eggs moved to bottom of unit.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed cooked chicken, pork, octopus in tall reach in cooler, cook line without date marking. Also in walk in cooler, observed trays with cooked pork, chicken without any date marking. Repeat Violation. On 6/20/2011 observed cooked chicken in reach in cooler, cooked 3 days ago. Also observed meatballs in same unit cooked thursday (4 days ago) according to Certified Food Manager.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed tzatziki sauce 59F, dolmadkia at 72F, feta cheese at 49F. Corrected On Site. Items will be placed on ice. On 6/20/2011 observed feta cheese at 54F in reach in cooler by microwave. Time as PuPublic Health Control document not provided.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed rice and vegetables in steam well at 72F, also soup at 94F in same unit front of stove. Corrected On Site. All items reheated to 165F. On 6/20/2011 callback observed rice at 89F and green beans at 94F, in steam well by front of stove.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler by microwave with internal temperature of 46F. All potentially hazardous foods must be removed to an unit capable of maintaining 41F or below. On 6/20/2011 observed feta cheese 54F in reach in cooler by microwave. Time as Public Health Control document not provided. Unit ambient temperature at 74F.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employees changing gloves without washing hands first. On 6/20/2011 observed employee putting a new pair of gloves without washing hands first.
- Critical - Violation: 53B-08-1 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. On 6/20/2011 no proof of employee training provided.
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6/20/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - NO PROOF OF EMPLOYEE TRAINING
- Critical - NO PROOF OF FOOD MANAGER CERTIFICATION. NO ONE CERTIFIED FOR THIS ESTABLISHMENT.
- OBSERVED CIGARETTES ON TOP OF FOOD PREPARATION TABLE - COOKLINE
- Critical - OBSERVED CUCKET ON FLOOR WITH SUGAR, LABELED PEPPERORI, ALSO CONTAINERS WITH BREAKFAST POTATO, GARBONZO BEANS IN REAHC IN COOLER NOT DATED OR LABELED - COOKED POTATOES AND CHICKEN SAME UNIT
- Critical - OBSERVED EMPLOYEE CHANGING GLOVES WITHOUT WASHING HANDS FIRST.
- Critical - OBSERVED REACH-IN UNIT IWTH AN AMBIENT TEMPERATURE OF 56 DEGREES F - STORING TZATZIKI, GARBANZO AND TOMATOES IN THS UNIT
- Critical - OBSERVED TZATZIKI SAUCE AT 48 DEGREES F, GARBANZO BEANS AT 62 DEGREES F AND SLICED TOMATOES AT 56 DEGREEES F IN UNIT BY SERVING WINDOW
- Critical - SPANAKOPITA PASTRY - USING TIME AS PUBLIC HEALTH
- Critical - STORING FOOD ON FLOOR. OBSERVED ONIONS ON FLOOR - DRY STORAGE
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5/2/2011 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler by microwave with internal temperature of 46F. All potentially hazardous foods must be removed to an unit capable of maintaining 41F or below.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching pita bread with bare hands. Corrected On Site. All employees wearing gloves.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Observed two open cups by cook line cutting board.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employees changing gloves without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed tzatziki sauce 59F, dolmadkia at 72F, feta cheese at 49F. Corrected On Site. Items will be placed on ice.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed rice and vegetables in steam well at 72F, also soup at 94F in same unit front of stove. Corrected On Site. All items reheated to 165F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed cooked chicken, pork, octopus in tall reach in cooler, cook line without date marking. Also in walk in cooler, observed trays with cooked pork, chicken without any date marking. Repeat Violation.
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3/14/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats and soups in walk-in cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked rice found at 109 and veggie mixtures in cookline steam table. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs observed stored over soup in walk-in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in spice tub near oven using cup to dispense
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 sink
- Critical. Observed empolyee wash hands with no hot water. at 3 sink
- Critical. Observed employee wash hands with no soap. cookline employee
- Critical. Cold water not provided/shut off at employee handwash sink. kitvhen handsink
- Critical. Hot water not provided/shut off at employee hand wash sink. kitchen handsink
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. white beans and rice like product uncovered in dry storage area.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over sandwiches in reach in cooler next to ovens. wholeshell eggs over sandwiches in walk in cooler.
- Observed personal care item stored with food. purse stored with clean dishware and onions in dry storage area.
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3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. no certified mgr new mgt
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
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10/22/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. scoop laying in ice
- Critical. Violation: 22-11-1 Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Corrected On Site.
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. 78 seats licensed for 40
- Critical. Violation: 53A-02-1 Certified Food Manager failed to verify employee health, exclusions or restrictions. coughing
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment. no certified mgr
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
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8/19/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed dented/rusted cans. musrooms, removed Corrected On Site.
- Critical. Observed dented/rusted cans. tuna, tomato paste
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Stem type thermometer not within the intended measuring range of use. 50 to 550
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Observed ice scoop with handle in contact with ice. scoop laying in ice
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Corrected On Site.
- Observed reuse of single-service articles. Corrected On Site.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Observed inside/outside of dumpster not clean. bottom engulfed with slime
- Missing drain plug at dumpster.
- Critical. Observed incorrect information on Hotel and Restaurant license. 78 seats licensed for 40
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions. coughing
- Critical. No Certified Food Manager for establishment. no certified mgr
- Critical. No list of certified food service managers available at the establishment.
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8/18/2009 | Routine - Food | Warning Issued |
| No report available. | 4/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/4/2009 | Routine - Food | Warning Issued |
| No report available. | 10/18/2008 | Routine - Food | Inspection Completed - No Further Action |
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