- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine. 0ppm.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Dishes.
- Equipment or utensils not designed or constructed in a durable manner. Towel under clean plates in cook line.
- Critical - Flammable/combustible liquid used to ignite solid fuel. For reporting purposes only. 1.4 gallon, red tank with gasoline for pressure washer, stored under cooking equipment , in kitchen. Corrected On Site. Relocated.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open coffeeooler on prep table. Corrected On Site. Discarded.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook made a falafel sandwich without gloves on. Corrected On Site. Wahed hands, put on gloves.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw Shawarma stored behind cooked onions and chicken. Prep table. Corrected On Site. Moved to front. Also, shell eggs next to cooked lamb in walk in cooler.
- Observed old food stuck to clean dishware/utensils. Knife on rack.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw kibbe stored over pita bread. Reach in freezer.Also, raw kibbe over cooked lamb in walk in cooler.
- Observed single-service articles stored without protection from contamination. Trays not inverted. Dry storage.
- Observed utensils stored in crevices between equipment. Knives. Between prep tables.
- Critical - Outer openings not protected with self-closing doors. Rear door.
- Wet wiping cloth not stored in sanitizing solution between uses. Prep table.
- Critical - Working containers of food removed from original container not identified by common name. Multiple in reach in cooler.
- Critical - Working containers of food removed from original container not identified by common name. White powder in clear container. Shelf in kitchen.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Sink across from storage area.
- Equipment or utensils not designed or constructed in a durable manner. Bowl used as scoop in bulk container. Corrected On Site.
- Faucet/handle missing at plumbing fixture. Hand sink acrosd from storage area.
- Food-contact surface not smooth and easily cleanable. Cardboard on shelves in reach in freezer. Corrected On Site. Cardboard removed.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler and freezer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed ice scoop with handle in contact with ice. At the front wait station. Corrected On Site.
- Observed knife block in use to store knives. Corrected On Site.Knife block discarded by manager.
- Critical - Observed personal food stored with resturant food in walk in cooler.
- Observed single-service articles stored without protection from contamination. Food contact surface up. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Bottle of degreaser at triple sink. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg plant, chicken and egg plant with ground beef.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Bulk container sugar. Corrected On Site.
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler reach in cooler at cookline Repeat Violation.- See Administrative Complaint issued 7/15/11
- Light not functioning. 2 lights in kitchen over cookline
- Observed a nonfood-grade basting brush used in food. metal banded brush used in butter mix on reach in cooler
- Critical - Observed food stored on floor. veggies on walk in cooler floor
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler items including hummus, gyro sauce schwarma, gyro, potatoes, green beans- all at temos between 45-54 F;, reach in cooler nearest cookline, gyro meat , chicken salad ,tuna salad , sliced turkey all temperatures between 60-73 F Repeat Violation.- see Administrative Complaint issued on previous inspection and 7/15/11 callback
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitation bucket
- Plumbing system in disrepair. waitress station handwash sink handles
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all buffet items in walk in cooler Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
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7/15/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 01B-15-1 Stop Sale issued due to dented cans. See stop sale notice. 7/15/11- see violation #04 and 03A
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in walk in cooler. 7/15/11-Buffet items held from day before in walk in cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, beef, lamb and cooked onions all 50-52F in reach in cooler. Corrected On Site. Moved to walk in cooler. Repeat Violation. 7/15/11- see temperatures under violation #04-01
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler next to microwaves. Chicken, beef, lamb and cooked onions all 50-52 degrees F. Operator moved products to walk in cooler. DO NOT use stated reach in cooler to cold hold potentially hazardous food until unit has been repaired and can maintain a temperature of 41 degrees F or below. Repeat Violation. 7/15/11-Walk in cooler ambient 56F, potatoes 45 F, spinach 54 F,couscous 52 F, garlic in oil 53F, Chicken 53-54F, feta 53 F; reach in cooler at cooline, gyro meat 73 F, chicken salad 60 F, tuna salad 73 F
- Critical - Violation: 08A-28-1 Observed food stored on floor. Multiple items throughout kitchen. Repeat Violation. 7/15/11- Veggies on floor in walk in cooler
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. 50 ppm. Repeat Violation.
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7/15/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. In soda box storage closet. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler next to microwaves. Chicken, beef, lamb and cooked onions all 50-52 degrees F. Operator moved products to walk in cooler. DO NOT use stated reach in cooler to cold hold potentially hazardous food until unit has been repaired and can maintain a temperature of 41 degrees F or below. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. 50 ppm. Repeat Violation.
- Critical - Displayed food not properly protected from contamination. Dates in box open on counter without proper sneeze guard.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs on oven door. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In dates at front counter.
- Lights missing the proper shield, sleeve coatings or covers. On lights over buffet tables. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Multiple in market area. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. In men's restroom.
- 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. Both employees employed over 60 days not trained. New employee needs to be trained within 60 days. Operator has FRA training books. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Scale build up inside machine. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Behind door of fryer and on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Utensils in dirty container on make table.
- Critical - Observed dented/rusted cans. Baba ghanouj in storage back area. Corrected On Site. Discarded.
- Observed dusty ceiling tiles and/or air conditioning vent covers. In kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee touched face multiple times, then put on gloves without first washing hands. Corrected On Site. Discussed proper procedure with operator.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Operator washed hands in triple sink. Corrected On Site. Discussed proper procedure with operator.
- Critical - Observed food stored on floor. Multiple items throughout kitchen. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Reach in cooler in server area.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee rinsed wet wiping cloth in hand sink.
- Observed hole in wall. By rear exit door.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In multiple spices. Corrected On Site. Removed. Repeat Violation.
- Observed nonfood-contact equipment in poor repair. Third pan lid cracked and melted on storage rack in kitchen.
- Observed old labels stuck to food containers after cleaning. Sixth pan on storage rack in kitchen.
- Observed personal care item stored with food. Purse on bottom of prep table next to vinegar, other food items. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, beef, lamb and cooked onions all 50-52F in reach in cooler. Corrected On Site. Moved to walk in cooler. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in walk in cooler.
- Observed reach-in cooler gasket torn/in disrepair. Next to stove. Repeat Violation.
- Observed reuse of single-service articles. Plastic spice container reused to store tomato sauce. Corrected On Site. Discarded.
- Observed single-service articles improperly stored. Lids not inverted at self serve area in market. Repeat Violation.
- Critical - Observed toilet functioning improperly. Overflowing toilet in men's restroom. Plumber en route to establishment, per operator.
- Critical - Observed toxic item stored by food. Urinal cake next to food items on prep table. Corrected On Site. Removed.
- Critical - Observed uncovered food in holding unit/dry storage area. Multiple items in walk in cooler.
- Critical - Outer openings not protected with self-closing doors. Rear exit door. Corrected On Site. Repaired. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken 105F on buffet. Corrected On Site. Stirred.
- Critical - Potentially hazardous food reheated in a microwave oven for hot holding not stirred, covered and allowed to stand covered for 2 minutes. Employee heated rice to 190F and taken immediately to buffet line. Corrected On Site. Discussed proper procedure with operator.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple items in coolers. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched soiled dishes, then handled food without changing gloves. Corrected On Site. Discussed proper procedure with operator.
- Critical - Stop Sale issued due to dented cans. See stop sale notice.
- Wet wiping cloth not stored in sanitizing solution between uses. Multiple. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket. Corrected On Site. 80 ppm.
- Critical - Working containers of food removed from original container not identified by common name. Multiple items in walk in cooler. Repeat Violation.
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5/11/2011 | Complaint Full | Administrative complaint recommended |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Storage/handling of clean equipment, utensils
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Water source safe, hot and cold under pressure
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Employee training validation
- Critical - Facilities to maintain product temperature
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Plumbing installed and maintained
- Critical - Thermometers provided and conspicuously placed
- Critical - Thermometers provided and conspicuously placed
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Make table cooler by ovens
- Critical. Observed raw animal food stored over cooked food. Container of raw eggs over RTE foods in walkin cooler Corrected On Site.
- Critical. Observed food stored on floor. Box of meats on floor in walkin cooler Soda bag in the box in storage room. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Clear plastic cup in sugar and buckwheat container, under prep table Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Red cup on prep table in kitchen
- Observed gaskets/seals on cold holding unit in poor repair. Make table cooler by flattop and oven.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Setup manual sanitize in 3 compartment sink. Do not until dish machine, until it is able to sanitize. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. On prep table
- Critical. Observed buildup of dirt in the interior of ice machine.
- Observed single-service articles stored without protection from contamination. Foil containers in storage room not stored inverted.
- Critical. Cold water not provided/shut off at employee handwash sink. Opposite office/storage area. Repeat Violation.
- Critical. Outer openings not protected with self-closing doors. Both rear doors.
- Lights missing the proper shield, sleeve coatings or covers. In storage room.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket with bleach at 300ppm
- Critical. Unlabeled toxic container does not bear the manufacturer's label. Sanitizer buckets in the kitchen Repeat Violation.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. On the floor by kitchen back door.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Behind big microwave in corner of kitchen and in server area.
- Carbon dioxide/helium tanks not adequately secured. In storage room, not chained up
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8/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name, SEASONING.
- Critical. Observed food stored on floor, BAG OF FLOUR.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food., SEASONING CONTAINERS.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed buildup of slime in the interior of ice machine, PLASTIC PANEL .
- Critical. Cold water not provided/shut off at employee handwash sink, WAIT AREA AREA.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present, SIDE DOOR.
- Observed attached equipment soiled with accumulated dust, WALKIN COOLER REFRIGERATION VENTS .
- Critical. Observed unlabeled SANITIZER CONTAINER . .
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4/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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10/7/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in in beverage area-no potentially hazardous product was in unit
- Critical. Violation: 05-03-1 Stem type thermometer not within the intended measuring range of use.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw meat over rte in wic, over pastries in freezer
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bulger, curry, vegeto,etc
- Violation: 24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only. k class just slightly in recharge
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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8/7/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tahini 47, yogurt sauce 47, hummus 46 in reach in; shawarma, chicken, cheese, cheese 45 in walk in; soup, grape leafs in make table
- Critical. Observed food being cooled by nonapproved method. pans from buffet lidded, stacked, and rolled into walk in Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in ambiant 43-44, reach in ambiant 47
- Critical. Stem type thermometer not within the intended measuring range of use.
- Critical. Self-service pita bread lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over rte in wic, over pastries in freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bulger, curry, vegeto,etc
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline-water at 113
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. pita bread Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. k class just slightly in recharge
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/5/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/11/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 3/9/2009 | Routine - Food | Warning Issued |
| No report available. | 12/4/2008 | Routine - Food | Administrative complaint recommended |
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