HEART OF JERUSALEM CAFE

Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink in kitchen used for food items

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

Basic - Buildup of food debris/soil residue on equipment door handles. -all cooler handles

Basic - Floor soiled/has accumulation of debris. -under kitchen equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -kitchen hand wash sink sink faucet handles soiled

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken and raw beef kabobs stored over cases of water and sodas in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table Can opener and holder

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked

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

Basic - Accumulation of debris in three-compartment sink. And area around it

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Women's restroom ceiling tiles sagging

Basic - Equipment in poor repair. Ice machine in kitchen not working

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

Basic - Hole in or other damage to wall. Back door frame damaged Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Repeat Violation

Basic - Light not functioning. 4 in hood One by back door

Basic - No handwashing sign provided at a hand sink used by food employees. Both restrooms. Provided operator with a copy Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in kitchen Outside of all kitchen equipment Vents in hood Lid to make table

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table Reach in cooler

Basic - Soiled dry wiping cloth in use. Under cutting board make table

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -gyro meat 56F -chicken 56F Operator placed on ice Corrective Action Taken

Basic - Bathroom floors not in good condition. -woman's restroom floor cut hole next to toilet

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -woman's restroom Repeat Violation

Basic - Hole in or other damage to wall. -bottom of door frame at rear exit door Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven has accumulation of food debris Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -HWS next to ice machine -men's restroom -woman's restroom Repeat Violation

Basic - Outer openings not protected with self-closing doors. -rear door Repeat Violation

Basic - Single-service articles improperly stored. -to go boxes stored in sink next to water heater Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over canned/bottled drinks. - in walk in cooler Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw shell eggs over container of chopped parsley Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - women's restroom

Basic - Bowl or other container with no handle used to dispense food. - in bulk seasoning

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line prep cabinet handle - reach in freezer handle

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. - chlorine sanitizer zero ppm -operator states establishment using triple sink for wash, rinse, and sanitize.

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

Basic - Floor soiled/has accumulation of debris. - next to oven - next to flat top grill

Basic - Hole in or other damage to wall. - door frame at back door

Basic - Ice buildup in reach-in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. - women's restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - glass door freezer

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. - single serve togo items stored next to gas water heater

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.

High Priority - Raw animal food stored over canned/bottled drinks. - in walk in cooler, raw chicken over can soda and bottled water

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Operated states less than 1 hour - cooked chicken (60F - Cold Holding); - gyro meat (60F - Cold Holding) Repeat Violation

Intermediate - Food-contact surface soiled with food debris. - cookline cutting board stained.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - women's restroom

Basic - Buildup of food debris/soil residue on equipment door handles. - coolers on cookline

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

Basic - Floor soiled/has accumulation of debris. - below triple sink

Basic - Hole in or other damage to wall. - door frame at back door

Basic - Ice buildup in reach-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. - in both restrooms

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gasket of cook line cooler - bottom shelves at cook line Repeat Violation

Basic - Outer openings not protected with self-closing doors. - back door

Basic - Single-service articles improperly stored. - styrofoam togo boxes stored next to gas water heater

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink Repeat Violation

Flammables stored near a source of ignition. For reporting purposes only. - WD 40 stored on top of gas water heater. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - in steam warmer, cooked chicken 67f, commercially made fully cooked gyro meat 70f. Per operator <2 hours. Advised operator to move to walk in cooler for further cooling.

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. - vegetable cooler

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. - over three compartment sink

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spoon and special tool Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood vents - all cooking equipment - exterior soda machine Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - bottom of vegetable cooler

Basic - Ripped/worn tin foil used. -lining table at fryer

Basic - Silverware/utensils stored upright with the food-contact surface up. - clean utensils next to warewash area Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. - vegetable cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - grill area

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to clean utensils next to 3 compartment sink.

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

Intermediate - Handwash sink not accessible for employee use at all times. Water pitcher stored in Hand sink at front counter.

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

Basic - Buildup of food debris/soil residue on equipment door handles. On all equipment in kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above make line in kitchen area.

Basic - Food stored on floor. Onions, cooking oil in kitchen area.

Basic - Ice scoop handle in contact with ice.

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line - From follow-up inspection 2021-08-30: Time Extended - From follow-up inspection 2021-09-29: Time Extended