- Basic - Food stored on floor. Box of lettuce and peppers on floor in walk in cooler.
- Basic - Opened employee beverage container and lunch in a cold holding unit with food to be served to customers. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gyro meat 66f on counter. Operator is holding for time but does not have time plan nor date marking. Corrective action taken: operator placed time marking on gyro meat. Time plan issued.
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10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk sugar container
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Food stored on floor. Boxes of chips in dry storage/Walk In Cooler
- Basic - Ice buildup in chest freezer.
- Basic - Ice buildup in reach-in freezer.
- Basic - Interior of Reach In Freezer in disrepair/has exposed insulation. Freezer in Walk In Cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
- Basic - Old labels on clean containers
- Basic - Stored food not covered in walk-in cooler. Pickle bucket not covered **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk Sugar container
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Tzatziki sauce container in Walk In Cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Peppers at 115°. Corrective Action Taken: Steam table turned up, rechecked peppers 10 minutes later- 145°
- High Priority - Raw animal food stored over canned/bottled drinks. Walk In Cooler, shell eggs over drinks
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back Handwash sink by Three Compartment Sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gyro meat being held using time, no written plan available
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open soda next to prep sink. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Tzatziki mixer blade. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Light not functioning. Over Budweiser sign
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grilled onions and peppers 100F
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Turkey date marked 4/8. Discarded **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey in WIC dated 4/8 2lbs.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold like substance inside ice machine. **Repeat Violation**
- Intermediate - No running water at mop sink.
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean bowls, and pans not stored inverted or in a protected manner.
- Food-contact surface not smooth and easily cleanable. large cutting board on Ric
- Critical - Insecticide/rodenticide use not in compliance with regulations. Raid wasp and Hornet.
- Observed attached equipment soiled with accumulated dust. Fan covers in WIC
- Critical - Observed buildup ofmold like substance in the interior of ice machine. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on floor. ice in drink containers
- Critical - Observed green peppers and tomatoes stored stored with other ready-to-eat lettuce. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TZATZIKI sauce in WIC. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. oils, mustard, and sauces in squeeze bottles. Repeat Violation.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner - non-handled scoops used in dry goods storage containers.
- No Heimlich maneuver sign posted.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths - chlorine test strips Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food - plastic wrist band.
- Observed reuse of single-service articles - plastic containers with lip.
- Critical - Observed slight buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Thermometers not calibrated according to manufacturer's specifications - operator's thermometer at 35-36F [inspector's thermometer 31/32F].
- Critical - Working containers of food removed from original container not identified by common name - salt container - dry goods storage shelf.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. / men's and women's restroom / outside the restaurant.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. / ham and cheese in walk in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / chlorine over 200ppm / sanitizing bucket .
- Observed single-service articles stored without protection from contamination. / paperplate / kitchen.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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12/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Floors properly constructed, clean, drained, coved
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Foods properly cooked/reheated
- Critical - Original container: properly labeled, date marking
- Critical - Potentially hazardous food properly thawed
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. front sandwich cooler.
- Critical. Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
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10/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat, macaroni salad.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. front sandwich cooler.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed encrusted, soiled material on slicer.
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10/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat walkin cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked steak, gyro meat.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. hot hold not maintained at all parts of product. Corrected On Site.
- Critical. Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. g ro meat not reaching 155 fir secondary cook. Repeat Violation. Corrected On Site.
- Critical. Observed food stored on floor. onions cases owalkin cooler floor.
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site. staff not usually in kitchen performing food prep.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat and cheeses walkin cooler. Repeat Violation.
- 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. cooked beef, gyro meat. walkin cooler.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method. deep containers with lids. walkin cooler.
- Violation: 13-03-1 Observed employee with no hair restraint. Repeat Violation.
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10/2/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat and cheeses walkin cooler. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked beef, gyro meat. walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top portion frontline reach in cooler, items in soda cooler. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. shaved gyro meat slices stored at bottom of rotissiere. Corrected On Site.
- Critical. Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. gyro meat not reaching 155. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. deep containers with lids. walkin cooler.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. prep line.
- Critical. No handwashing sign provided at a handsink used by food employees. mens restroom.
- Critical. Food Service Manager/Owner on duty not certified. Terry Khorranian. Owner present during last inspection.Sharlo Sparks food mgr cert present employee not present operator has no record to show sharlo sparks is currently employed with restaurant. Repeat Violation.
- 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. Employees currently working not certified. Repeat Violation.
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7/15/2009 | Routine - Food | Warning Issued |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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