MA0Z VEGETARIAN

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. Emailed operator poster Corrective Action Taken

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

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. Emailed operator forms. Corrective Action Taken

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

Basic - Wall soiled with accumulated of dust.

High Priority - Ready-to-eat, time/temperature control for safety food exceeds 7 days after opening/preparation. Observed a container with Cooked quinoa 08/24. Per operator product prepared and stored for longer than 7 days Operator discarded, see stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food exceeds 7 days after opening/preparation. Observed a container with Cooked quinoa 08/24. Per operator product prepared and stored for longer than 7 days Operator discarded, see stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter area Cut cabbage, cooked quinoa, salsa 45°F cold Holding , cooked chik peas 45°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded. See stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter area Cut cabbage, cooked quinoa, salsa 45°F cold Holding , cooked chik peas 45°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded. See stop Sale Repeat Violation Admin Complaint

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 poster to operator Corrective Action Taken

Basic - Chik peas stored on floor inside walk-in cooler. Operator stored properly Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Throughout perimeter wall of kitchen area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 80°F Operator removed water

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a deep covered container with cooked garbanzo beans at 4:09pm (101 - Cooling). Per operator product cooling for approximately 3 hours. Product did not cooled to 70°F within 2 hours. Operator discarded.See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a deep covered container with cooked garbanzo beans at 4:09pm (101 - Cooling). Per operator product cooling for approximately 3 hours. Product did not cooled to 70°F within 2 hours. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with falafel (70 - Cold Holding)seating on top of a table on cook line. Per operator product stored for approximately one hour. Per operator product not prepared or portioned today. Operator transferred to inside of reach in cooler Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter area Operator provided Corrected On-Site

Intermediate - No soap provided at handwash sink.by 3compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container with falafel on cook line with no date mark. Per operator product prepared and stored for than 24 hours, yesterday morning Operator date marked Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris.under flip top cooler on cook line. Behind fryer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 70°F on cook line for falafel spoon. Operator removed water Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By reach in freezer

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic - Working containers of food removed from original container not identified by common name. Bottle with oil and container with Sugar not labeled. Operator labeled. Corrected On-Site