SHISHKA LEBANESE GRILL

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lamb stored over uncooked spinach in reach in freezer. Manager moved raw meat to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1). Raw chicken stored over falafel mixture in reach in cooler on cook line. 2). Raw lamb stored over bucket of sauce on rack in walk in cooler. Manager moved sauce to other location. Manager moved raw chicken to bottom shelf. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Créme Brûlée prepared on Monday, 4 days ago, not dated in walk in cooler. Manager dated food. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's handbag stored next to buckets of sesame paste on table in kitchen. Educated employee on storing personal items separate from food preparation areas. Handbag was moved from table to. 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. Spoon and tongs stored with handles down in pans of rice. Employee removed utensils from pans of food. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in reach in cooler on cook line. Educated employee on storing beverages in separate area. Water bottle was moved from cooler. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink 0ppm chlorine. Operator redid sanitizer, 100ppm chlorine Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, hummus (50F - Cold Holding); cut tomatoes (43F - Cold Holding). Operator stated held less than 2 hours. Moved items to bottom cooler. Corrective Action Taken

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. Emailed to operator

Intermediate - Spray bottle containing toxic substance not labeled. In waiter station, spray bottles with sanitizer not labeled. Operator labeled bottles. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw beef stored over cooked vegetables, not all commercially packaged. Operator moved vegetables to top shelf. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler, milk opened more than 24 hours not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. At front counter, spray bottle containing sanitizer not labeled

Basic - Cloth used as a food-contact surface. In walk in cooler., wiping cloth used to cover fresh herbs. Operator removed cloth Corrected On-Site

Basic - Ice scoop handle in contact with ice. In waiter station, ice scoop handle laying in ice. Operator removed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shell eggs stored over ready to eat meatballs. Operator moved to lower shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, sliced tomatoes (50F - Cold Holding); hummus (45F - Cold Holding). Operator stated held less than two hours. Moved to walk in cooler to quick chill. Corrective Action Taken

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. Emailed to operator

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink, chlorine sanitizer 200ppm+. Operator emptied sink and re did sanitizer 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in cooler, raw chicken stored over ready to eat rice. Operator moved chicken to bottom shelf. In walk in cooler, raw shell eggs stored over ready to eat chick peas. Operator moved eggs to lower shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At dish area, chlorine sanitizer 200pp+ Operator changed sanitizer. 100ppm Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over potatoes two door freezer in hallway Raw beef over spinach pie two door freezer in hallway Not commercially packaged. Removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw octopus first bottom door on reach in freezer in kitchen. Not commercially packaged. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) on cook line. Remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellow solution at hand sink in dining room Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in walk-in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chlorine stored on prep table. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodle soup on cooks line prepared 3 days prior.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located in prep area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding units on cooks line.

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef/lamb over celery not commercially packaged in reach in freezer in back kitchen. Operated moved. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over chickpeas in walk in cooler. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled-wait station- states spray bottle contains disinfectant. Operated labeled. Corrected On-Site

Basic - Equipment in poor repair. Door gasket torn on worktop cooler.

Basic - Food stored on floor. Container of corn oil stored on floor under hand sink on front cook line. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave unclean at wait station.

Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled on bottom shelf next to ice machine.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2021. Owner renewed license during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawers, raw beef skewers 48/49° and raw chicken skewers 50/51° with ambient temperature of cooler at 54/55°. Food in cooler for 40 minutes. Moved to walk in cooler to cold hold at -41°. Employee will set up more ice for lunch service to keep food cool. New cooler is on order. Corrective Action Taken

Basic - Buildup of mold-like substance in hand wash sink at waiters station. Cleaned and sanitized. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor. Swept and mopped. Corrected On-Site

Basic - Hole in or other damage to wall. At water heater shelf. Repeat Violation

Basic - Nonfood-contact surface soiled with grease or food debris. Walk in cooler shelves.

Basic - Storage area not maintained clean and organized. Cabinet area at wait station and mop sink area.

High Priority - Gryo meat in a broiler that is turned off. Beef/lamb Shawarma broiler/gyro machine is turned off. Manager turned on. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at chute. Cleaned and sanitized. Corrected On-Site

Basic - Hole in or other damage to wall. At water heater shelf.

Basic - No handwashing sign provided at a hand sink used by food employees. At waiter station sink.