ALADDIN MEDITERRANEAN GRILL

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm); fixed to 50 ppm Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (51F - Cold Holding); hummus (51F - Cold Holding); cut lettuce (51F - Cold Holding); cut tomatoes (51F - Cold Holding); mixed salad (51F - Cold Holding); feta (51F - Cold Holding);in cooler at front counter; food out of temperature for approximately 1 hour; foods not prepared or portioned today; foods moved to different cooler; Corrective Action Taken Repeat Violation Admin Complaint

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- next to steam table at 113 F Removed Corrected On-Site Warning

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (153-163F - Cooking) operator returned chicken back to the grill ; Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee walk-in the kitchen putting gloves on and started to work with foods before washing hands ; operator educated ; employee washed hands; Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw gyro and touching utensils afterwards; and put gloves on and continued to work with foods; educated; and employee washed hands; Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching parley used to garnish foods with bare hands; food not reaching 145 F or above ; educated; operator provide spoon to be used ; employee washed hands;

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked octopus Raw beef burgers over fries - all not commercially packaged in one door freezer at the back of the kitchen Stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese ; in small cooler at cook line; Stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F - Cold Holding); shaved beef (46F - Cold Holding); in small cooler at cook line; as per operator food not prepared or portend today; food out of temperature for approximately 1 hour; food left outside; food moved back inside the cooler; rice (57F - Cold Holding); diced tomatoes (45F - Cold Holding); hummus (45F - Cold Holding); shredded cabbage (48F - Cold Holding); sliced tomatoes (48F - Cold Holding); in big four door cooler at the back of the kitchen; food not prepared or portioned today; food out of temperature for less than four hours; food moved to walk-in cooler Corrective Action Taken Corrective Action Taken

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. Fish no longer frozen still in ROP package inside cooler at cook line; educated; operator removed; Corrected On-Site