ONE LEBANESE CUISINE

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop off dirty dishes then proceeded to pick up wine glass and small bottle of wine without washing hands. Employee washed hands. Explained to servers about proper hand washing . Corrected On-Site

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed sever drop off dirty dishes and then applied hand antiseptic in place of washing hands as required. Employee washed hands. Explained to servers about proper hand washing and that antiseptic is not a substitute for hand washing.Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee started 2 weeks ago. Email form.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used to dispense zaatar and cornstarch. Operator removed Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator is using three compartment sink.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking on cook line employee finished and discarded drink. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Men's and women's restrooms. Repeat Violation

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. Observed at walk in freezer - raw chicken (not commercially packaged) stored over raw beef. Employee stored items correctly. Corrected On-Site

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

Basic - Ceiling tile missing. Observed above triple sink on second floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at both female and male restroom.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed lamb hot held at 113F in steam table. Per operator, lamb cooked at 1.75 hours prior to the inspection. Operator reheat item to 189 F. Corrected On-Site Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -Observed chlorine at 3 compartment sink in kitchen exceed 200 ppm. Operator dilute solution to 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed 2 containers stored inside hand washing sink in kitchen. Operator removed Corrected On-Site

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

Basic - Food stored on floor. -Observed container with food items stored on floor in dry storage. -Observed cases with food items stored on walk in freezer floor.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Observed water drain very slowly at drain underneath 3 compartment sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operating with an expired license. Operator paid license over the phone. Confirmation #246034901 Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table in kitchen - rice with beef (124F - Hot Holding) as per operator item held out of temperature for approximately 1 hour. Operator raised steam table temperature. Corrective Action Taken

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed on cook line, raw ground beef stored above fully cooked rice. Operator relocated to bottom shelf. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above dish counter, clean side. Employee relocated. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment in prep room. Operator removed, cleaned, sanitized, and returned. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs on top shelf above ready to eat produce. Operator relocated to bottom shelf. Corrected On-Site

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