- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On floor under cookline.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottle of drink in freezer.
- Basic - Gaskets/seals on holding unit in poor repair. Torn gaskets on reach in cooler.
- Basic - In-use tongs stored on oven door handle. Cookline. Corrected chef moved. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light on cookline and in walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Several reach in coolers no thermometer. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in freezer.
- Basic - Outer openings not protected with self-closing doors. Back kitchen door.
- Basic - Soiled reach-in cooler gaskets. In prep area.
- High Priority - Raw animal food stored over ready-to-eat food. In walk in freezer chicken over phylo dough, corrected chef rearranged.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket on table. Corrected chef moved. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine > 200 ppm corrected, chef diluted to 100 ppm. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At service station
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At several sinks in front service area.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
- Basic - Observed: In-use tongs stored on oven door handle. On cook line. **Corrected On-Site** Priority: Basic
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler under prep area. Priority: Basic
- Basic - Observed: Reach-in cooler gasket torn/in disrepair. Several on prep area reach in cooler. Priority: Basic
- Intermediate - Observed: Spray bottle containing toxic substance not labeled. Several bottles in kitchen by back door. **Repeat Violation** Priority: Intermediate
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. On prep area cutting board. Priority: Basic
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Server station.
- Basic - Soiled reach-in cooler gaskets. Throughout. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bottle with white powder. Waitress thinks it might be sugar. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook, put on gloves to work with fries and onion rigs after doing dishes. Discussed hand washing procedure with him and operator. Washed hands and put on new gloves.
- 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. Cook working with pita breads. Discussed this with operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach pie mix 48°, chick peas 48°, hummus 48°, cooked octopus 48°, in walk in cooler. Operator states these items have been in the unit since yesterday. Stop Sale issued. Also, operator states that the unit has a new compressor and has called the technician to check the unit.
- 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.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Plate with raw chicken above container with raw calamari. Unit at the right end of the kitchen.
- Intermediate - Accumulation of black/pink mold-like substance in the interior of the ice machine. Plastic door inside. **Repeat Violation**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler, thermometer in it is reading 30°F. Vents are blowing 47°.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler ambient temperature in unit is 47°. Operator has called the technician to check unit since a new compressor was installed recently. Technician arrived during the inspection and set the temperature lower. Temperature in unit by the end of inspection is 42° and dropping.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by chemical bottles and other items, front counter, also in kitchen blocked by speeding rack. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sliced gyros meat and chopped chicken. Sitting on prep table. Cook stated he was waiting for a bit so he could wrap items up and store them in the cooler. Food was 60-62°. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. 3 spray bottles. Per waiter these are cleaners. **Repeat Violation**
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Cheese, glass door cooler.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee on breeding station. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Pita bread and other proteins.
- Basic - Reach-in cooler gasket torn/in disrepair. Glass door cooler, kitchen
- Basic - Soiled reach-in cooler gaskets. Throughout.
- Basic - Spray bottle containing a food product not labeled. 1-blue liquid and 1-pink liquid., server station.
- Basic - Working containers of food removed from original container not identified by common name. Powder sugar, dry storage shelf.
- High Priority - Food stored in ice used for drinks. 2-litter coke. All ice was discarded and machine was cleaned and reset. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Two, kitchen.
- Intermediate - Accumulation of pink mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Main marketable and glass door reach in cooler, kitchen.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. 2 stalls.
- Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom, corrective action sign provided.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Next to ice machine, corrective action turned on water.
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1/4/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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