IZGARA EXPRESS INC

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors to both bathrooms not self closing. - From follow-up inspection 2026-01-20: Same. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed several small to large holes in various parts of the walls in the kitchen. - From follow-up inspection 2026-01-20: Same. Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover in the kitchen. - From follow-up inspection 2026-01-20: Same. Time Extended

Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - vermin present. Observed screen in door torn in the rear entrance to the restaurant and there is are approximately 8 small flying insects in the kitchen. - From follow-up inspection 2026-01-20: Same. Time Extended

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees personal food in the 2 door reach in cooler in the kitchen not properly segregated from food for the public. Operator stored properly. Corrected On-Site

Basic - Hole in or other damage to wall. Observed hole in wall next to the mop sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a spoon with the handle in direct contact with the food in the tomato salad in the glass door reach in cooler in the kitchen. Operator removed spoon. Corrected On-Site

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Observed worn foil used to cover shelves in the kitchen next to the grill. Operator removed foil and cleaned/sanitized area. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw lamb while wearing gloves. Then touched knife, hummus container, and ready to eat cucumber/tomato salad and pita sandwich, all without washing hands. Discussed proper hand washing procedure with management.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed feta cheese (45F - Cold Holding) in flip top cooler in front kitchen area. As per operator, not prepped or portioned today. Operator stated he has trouble maintaining temperature when opening and closing unit. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked eggplant with no date marking, as per operator, item was made 2 days prior to inspection. Operator date marked during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon with handle touching salad of cucumber/tomato.

Basic - In-use wet wiping paper towel used under cutting board.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the prep table in the middle of the kitchen, tomato salad (65F - Cold Holding). The item was out of the refrigerator for less than 1 hour. The chef returned the salad to the refrigerator to chill and cold hold Corrective Action Taken

Basic - Accumulation of soil in the interior of the ice machine/bin.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 Ppm chlorine. Operator primed dish machine 100Ppm chlorine Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200Ppm. Operator diluted solution 100 Ppm Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed Corrected On-Site

Basic - Employee personal cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle water Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser. Operator placed label on spray bottle. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl in use to dispense rice.

Basic - Food not stored at least 6 inches off of the floor. Observed plastic bottles of cooking oil stored on dry storage floor. Observed stored properly. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops in dry storage containers with handles in contact with food. Operator stored scoop handles upright. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with mold like substance. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken on stove top 98-101. Operator reheated to 167. Corrected On-Site - From follow-up inspection 2021-11-29: Observed cooked chicken on stove top at 85-87. Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed bottles of cooking oil stored on the floor in dry storage room. Repeat Violation - From follow-up inspection 2021-11-29: Observed bottles of cooking oil stored on the floor in dry storage room. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets with buildup of mold like substance. - From follow-up inspection 2021-11-29: Observed reach in cooler gaskets with buildup of mold like substance. Time Extended