FLAKOWITZ REST & BAKERY

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in flip top across from main bar ; cooked pasta (48F). Per operator food was prepared last night. Observed cooling covered. Observed cooling for more than 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in flip top across from main bar ; cooked pasta (48F). Per operator food was prepared last night. Observed cooling covered. Observed cooling for more than 6 hours. See stop sale.

Basic - Food storage container/container lid cracked or broken. Observed container lid broken at main bar station.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving in walk in cooler near warewashimg area that has pitted the surface.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled towel and than clean plate at cook line without washing hands. Discussed with operator. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over stuffing in walk in cooler near cans for dry storage. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave soiled with grease and food debris,

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at cook line

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled apron and then touch lettuce without washing hands. Discussed with operator. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line in ice tray liquid egg whites 43-51F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed ice level low. Operator added more ice. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lamb not labeled in walk in cooler by canned foods station. Per operator food was prepared on 1/10/26. Operator labeled 1/10/26. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer at end of restaurant.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside the black microwave at the cook line soiled with grease.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee opened drink in middle flip top cooler at cook line. Operator removed. Corrected On-Site

Basic - Stored food not covered. observed link sausages not covered in double door in reach in freezer at cook line. Operator covered. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler by ware washing area shelves with rust that has pitted the surface.

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 Dishwasher (Chlorine 0ppm). Operator primed during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed in kitchen employee cracked eggs and then proceeded to handle clean equipment without washing hands and changing gloves. Advised employee to wash hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1 Observed in pepsi cooler raw salmon over ready to eat french toast. Operator stored properly. #2 Observed in walk in cooler raw salmon over tuna salad. Operator store properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cookline raw shell eggs (85F - Cold Holding). Food out of temp for less than 4 hours. Observed raw shell eggs cold holding on prep table with no temperature control. Operator moved food back in reach in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1 Observed in deli flip top reach in cooler cheese (52F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit for less than 4 hours. Observed food past the fill line. Operator removed cheese to different cooler to quick chill. # 2 Observed Three drawer coooler near bakery section ; butter (62F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit for less than 4 hours. Operator moved butter to walk in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed TPHC : butter chips, cream cheese at wait station. Operator time marked 9:30-1:30 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 cooked potatoes (123F - Hot Holding) at stove. Food out of temp for less than 2 hours. Operator turned stove up to reheat to 165F or higher. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at Three drawer cooler across from deli case; cooked chicken 50F at 10:40 to 49F at 11:00 (cooling since 9:00). At current rate of cooling food will not reach 41F within 4 hours. Observed food cooling covered. Operator uncovered and moved to walk in cooler to quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink near dessert station knife found inside. Operator removed knife. 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. #1 Observed in walk in cooler cooked cabbage not date marked. Operator #2 Observed in walk in cooler cooked turkey not date marked. Operator prepared two days ago. Operator date marked. #3 Observed in walk in cooler stuffing not date marked. Operator prepared 2 days ago. Operator date marked. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in walk in cooler employee personal food on shelf next to cream cheese. Operator stored properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at bakery station employee backpack on shelf. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at cookline tongs stored on oven door handle. Operator stored properly. Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield.

High Priority - Pesticide-emitting strip present in food prep area. Observed in bakery area, operator removed and discarded Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed Commercially processed Raw swai with a label to be removed before thawing not removed.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed Commercially processed Raw swai with a label to be removed before thawing not removed. See stop sale

Basic - Ware washing shelves with rust that has pitted the surface.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer buckets tested at 0ppm.operator primed sanitizer and retested sanitizer buckets at 200ppm Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Observed at front counter next to deli cases, ware washing area. Operator removed and discarded Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pre soaked French toast using pooled raw shell eggs stored above potatoes in reach in cooler. Raw shell eggs stored above cooked turkey in reach in cooler. Operator reorganized Corrected On-Site

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. Reviewed big 6. Provided to operator Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food section stored above establishment food in 2 door glass slider in wait station area. Operator reorganized Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in prep area. Operator removed and discarded Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed on bakery items, soups, stuffed cabbage packaged on site for customer self service.

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.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed at time of inspection. Confirmation #227529 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. Dish machine #2

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

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked cabbage being thawed at room temperature

High Priority - 2 Dented/rusted cans present. See stop sale. Operator removed.

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. Low temperature machine #2, 0ppm. Operator replaced empty sanitizer. Chlorine sanitizer at 75ppm.Corrected On-Site Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine and can opener with build up.

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

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Shell eggs in use or stored with cracks or broken eggs. Employee discarded eggs. Corrected On-Site

High Priority - Time/temperature control for safety food re-served to customers...single serve butter, single serve cream cheese putt it back to reach in cooler for reserved . Food discarded after discussed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener . Employee cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink at dishwashing area.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....all cooked food, prepared food not date marked in all walk in cooler at the establishment. Employee date marked Corrected On-Site Repeat Violation

Basic - Stored food not covered...gravy , pasta, chicken stock.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.. wet cloth stored top of the chocolate fudge container. Employee moved . Corrected On-Site