SIROCCO MEDITERRANEAN RESTAURANT

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw chicken stored over raw lamb. Operator moved raw chicken to bottom shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on second floor, raw shell eggs stored over fresh garlic and heavy cream,m. Operator moved shell eggs to bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. On cook line, handwashing sink blocked by flip top cooler. Unable to comfortably access sink. Operator moved floor top cooler down to access sink. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen on cook line, no paper towels provided at handwashing sink. Operator supplied paper towels. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current license not posted.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm), employee made new sanitizer compartment, chlorine sanitizer, 50 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 1) flip top-butter (54F - Cold Holding). Observed butter stored above the rim lines,per manager food held less than 4 hours employee removed food out of temperature and stored inside lower cooler for a quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table- peas soup (101F - Hot Holding); cooked rice (105F - Hot Holding), Er operator food hot held less than two hours, operator reheated on stove to 169F. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator, employee printed and posted in rear kitchen. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Next to soda nozzles, ice container and gallon of milk inside, employee removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bar area-Two bottles containing sanitizer, employee labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl inside cooked rice in cook line flip top, employee removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice shuttle, below soda nozzles, employee removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle scoops touching rice and sugar, employee removed both.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Exterior door has a gap at the threshold that opens to the outside by restrooms.

Basic - No handwashing sign provided at a hand sink used by food employees in bar.