MEDITERRANEAN CUISINE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Observed the cutting board at the front counter solid.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over romaine lettuce in reach-in cooler next to hand washing sink. Owner placed eggs on bottom shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went from washing dishes to preparing food without changing gloves and washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front counter reach-in cooler. Blade of can opener on prep table across from three compartment sink. Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on shelf next to three compartment sink.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters above cook line grill missing.

High Priority - Operating with an expired Division of Hotels and Restaurants license. The operator paid for the license during the inspection. 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. Form provided. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

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. Form provided. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 72°F.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a plate containing raw chicken stored above containers with olives and cut lemons inside reach in cooler. Employee moved raw ch away from ready to eat foods. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed cup used to dispense salt no handle. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Equipment in poor repair. Observed gaskets torn in reach in cooler next to grill.

Basic - Hole in or other damage to wall. Observed next to 3 compartment sink hole in the wall. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water at 100F Manager put utensils on stove to heat up water to 135F Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ho filters soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed salt container no lab with name. Employee labeled salt container. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-cheese (55f - Cold Holding); yogurt (51f - Cold Holding)

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubbing pads stored inside hand wash sink.

Basic - Bowl or other container with no handle used to dispense food, stored inside container of complete seasoning and container of feta cheese.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in ware washing area, above three compartment sink.

Basic - Clean plates and bowls not stored inverted or in a protected manner. Operator inverted. Corrected On-Site

Basic - Equipment in poor repair. Observed lid on reach in cooler rusted.

Basic - Hole in or other damage to wall, near three compartment sink and inside dry storage room.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with build up of grease.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef defrosting at room temperature.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw lamb. Operator rearranged. Corrected On-Site

Intermediate - Food-contact surface soiled with debris. Observed can opener soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed containers used as scoops stored inside container of cheese.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Observed lid on chest freezer in ware wash area in poor repair.

Basic - Hole in or other damage to wall, in dry storage room.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use tongs stored on oven equipment door handle between uses.

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

Basic - Nonfood-contact surface soiled with debris, dirt,dust. Observed table fan stored.

Basic - Unclean building components, attachments or fixtures. Observed top of exhaust system with build up of grease and dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.