- Basic - Case/container/bag of food stored on floor in kitchen. Delivery .
- Basic - Employee with no hair restraint while engaging in food preparation. Front counter employee.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Counted approximately 36 seats . Approved 9 seats.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen preparation area.
- High Priority - Cooked gyro meat not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. Rotor and cooker off when meats in place.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Reheat in stove , to requirements.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam tables , food brought out cooler but not reheated it first.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Steam tables kept off . Rice 117°f, soup/ cream 104°f. Corrective action : turn on device, reheat foods to requirements before placing it back on steamer.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Customers enter establishment through kitchen. Engaged in cooking.
- Intermediate - Employee used handwash sink as a dump sink. Front counter food debris in it.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen area.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in ice or ice water between uses.( scoop without handle)
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Uncleanable knife block in use to store knives.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- Intermediate - Cutting board(s) stained/soiled.(dining room)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(restroom)
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. **Repeat Violation**
- Basic - Clean equipment stored on floor. Pans
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store raw beef
- Basic - Open dumpster lid.
- Basic - Single-use aluminum foil pan reused.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. FCS washed and rinsed but not sanitized. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steak at 58 f, sauce at 51 f, raw chicken at 58 f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at 76 f, steak at 80 f, rice at 117 f **Repeat Violation**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler with an ambient temp of 51 f, product temp of steak at 58 f, 58 f
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Repeat Violation**
- 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. Raw chicken at 58 f located at reach in cooler. Manager called service company to fix the reach in cooler and transferred product toothed reach in cooler
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 34-02-1 Grease dumpster not on proper pad.
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 42-03-1 Wet mop not hung to dry. Repeat Violation.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. RAAD HAMAD HASAN ISSUE DATE:12/1/2006 Repeat Violation.
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10/2/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile missing.
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. bag of pita underneath paper towel dispenser next to handsink
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Grease dumpster not on proper pad.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. at cook line in kitchen area Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only. Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Observed attached equipment soiled with accumulated dust. vents inside walk in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. WAREWASHING PROCEDURES, HAND WASHING PROCEDURES,
- Critical - Observed expired Food Manager Certification. RAAD HAMAD HASAN ISSUE DATE:12/1/2006 Repeat Violation.
- Observed food debris accumulated on kitchen floor. underneath equipment
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. at 3 compartment sink
- Critical - Observed food stored on floor. black olives and a box of coconut macaroon at dry storage area, onions
- Critical - Observed interior of microwave soiled. white microwaves
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed single-service items stored on floor. to go containers
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.rice
- Critical - Observed toxic item stored by food. floor cleaner next to onions
- Observed wall soiled with accumulated food debris. by warewashing area
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. class k extinguisher
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 84 f and beef at 80 f. Both products are located at the steam table.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/1/2012 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. KITCHEN HOOD SYSTEM
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Observed attached equipment soiled with accumulated grease. HOOD SYSTEM
- Critical - Observed expired Food Manager Certification.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW BEEF INSIDE REACHIN COOLER
- Wet mop not hung to dry.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- 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
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food. BACK STORAGE AREA
- Wet mop not hung to dry.
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- 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.self serve olives.
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9/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.self serve olives.
- Critical. Observed empolyee wash hands with no hot water.
- Critical. Hot water not provided/shut off at employee hand wash sink. all sinks in restaurant.plumbing leak.tech called. This violation must be corrected by : 9-11-2010 .
- Plumbing system in disrepair.faucet in restroom broken
- No copy of latest inspection report.
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9/10/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.chiken over beef
- 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 employee with no hair restraint.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed knife block in use to store knives.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed handwash sink used for purposes other than handwashing.
- No copy of latest inspection report.
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.DURING INSPECTION OPERATOR SUBMITTED TIME AS PUBLIC HESLTH CONTROL APPLICATION FOR ANGEL HAIR RICE AND LENTIL RICE ONLY
- Violation: 13-03-1 Observed employee with no hair restraint.
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3/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food container not properly labeled.turnips
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.DURING INSPECTION OPERATOR SUBMITTED TIME AS PUBLIC HESLTH CONTROL APPLICATION FOR ANGEL HAIR RICE AND LENTIL RICE ONLY
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.food in reachin by front counter at 65
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.front counter reachin
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.walkin -raw chicken next to produce
- Critical. Observed raw animal food stored over ready-to-eat food.reachins
- Critical. Observed raw animal food stored over cooked food.raw meat kabobs stored over Babaganoush
- Critical. Observed food stored on floor.walkin
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hot water not provided/shut off at employee hand wash sink.kitchen
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3/23/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor.onion
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Hot water not provided/shut off at employee hand wash sink.kitchen
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Warning Issued |
| No report available. | 11/21/2008 | Routine - Food | Not available electronically |
| No report available. | 10/27/2008 | Routine - Food | Warning Issued |
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