GILI'S KITCHEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw ground beef stored over ready to eat foods in top area of reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken at 44°f in top area of reach in cooler.

High Priority - Toxic substance/chemical improperly stored. -spray bottle of cleaner stored over clean plates. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -table top fryer not under suppression system.

High Priority - Metal stem-type thermometer soiled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -container raw chicken stored over container of cheese in reach in cooler. -raw shell eggs stored over container of pickles in reach in cooler.

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. -coho salmon.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chickpeas and chopped tomatoes at 45°f in top area of reach in cooler. Advised operator not to stack containers.

Intermediate - No soap provided at handwash sink. 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. -cooked rice in reach in cooler.

Basic - Carbon dioxide tanks not adequately secured.

Basic - Ceiling tiles show water damage in kitchen.

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. -coho salmon.

Basic - Cove molding at floor/wall juncture broken/missing in kitchen.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. -container of seasoning in dry storage area.

Table top fryer not under hood suppression system. Notified Fire AHJ. For reporting purposes only.

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing in kitchen. Warning - From follow-up inspection 2025-03-25: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine less than 50ppm. Operated corrected to 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus and garbanzo beans in top area of reach in cooler at 44°f.

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in handwashing sink.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Buildup of food debris/soil residue on reach in cooler.

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop under flour.

Basic - Interior of freezer in disrepair/has exposed insulation.

Basic - Nonfood-contact surface soiled. -grease buildup on table with flat grill.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Nonfood-contact surface soiled with grease: -table under flat grill. -table top fryers

Basic - Single-service articles improperly stored. -case of takeout containers stored on floor.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Shwarma in reach in cooler.

Basic - Torn gasket on cooler with glass doors.

Basic - Working containers of food removed from original container not identified by common name. -container with flour under prep table.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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

Intermediate - No soap provided at handwash sink.

Basic - Ceiling/ceiling tile shows water damage in kitchen.

Basic - Equipment in poor repair, torn gaskets on reach in cooler.

Basic - Floor and wall junctures not coved in food preparation area.