SHISH KABOB MEDITERRANEAN GRILL

Observed food employee handle trash can, then proceed to touch carrot without washing their hands first in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms;

(ii) After using the toilet room;

(iii) After caring for or handling service animals or aquatic animals;

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands

(v) After handling soiled equipment or utensils;

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

(vii) When switching between working with raw food and working with ready-to-eat food;

(viii) Before donning gloves to initiate a task that involves working with food; and

(ix) After engaging in other activities that contaminate the hands. COS: Hands washed

Observed food employee touching ready-to-eat carrots with bare hands in main kitchen. C/A: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Carrots discarded

Upon arrival, employees stated no one is in charge and that the owner is gone. C/A: There must be a person in charge on the premises of the food service establishment at all times. COS: Owner arrived during inspection

Facility does not have a CFSM. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM). Correct within 30 calendar days

PIC could not verify that all employees have been informed of their responsibility to report about their health. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Correct within 72 hours

Observed hand sink across from stove in main kitchen is inoperable. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employees. Correct within 10 calendar days.

Observed handwashing cleanser is not available at hand sink across from stove in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct within 72 hours

Observed several food items stored uncovered in walk-in cooler of main kitchen (grilled eggplant, sliced radish, chopped bell peppers and onions). C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered

Observed facility is using 3 compartment ware washing sink to prepare produce in main kitchen. C/A: Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only. Correct within 10 calendar days

Observed dozens of flying insects throughout main kitchen. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. Correct within 10 calendar days.

Observed expired milks in walk-in cooler of main kitchen, visibly curdled and with Use By date of 9/25/25). C/A: Time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: Discarded

Observed frozen chicken kabobs thawing on prep counter of main kitchen. C/A: Time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or
2. Completely submerged under running water COS: PIC moved to walk-in cooler to thaw

Facility does not have a CFSM. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM).

Observed mold growth on cauliflower inside glass jar (walk-in cooler, main kitchen). C/A: Food shall be safe, unadulterated, and honestly presented. COS: Discarded

(1) Observed package of pita breads sitting directly on top of tray holding raw ground beef skewers (reach-in cooler of main kitchen). (2) Observed food employee using tong to flip raw chicken then using same tong to flip over RTE pita bread on stove top (main kitchen).

C/A: 1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS: PIC instructed employee to use two separate tongs, pita bread removed.

Observed several cold holding violations inside reach-in cooler of main kitchen. C/A: Ensure cold holding TCS foods are 41F or below at all times. COS: PIC placed items back into the walk-in cooler. Per PIC, the TCS items were placed from walk-in to the reach-in an hour prior.

The PIC/Owner cannot demonstrate to the health authority the major allergens, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter.

C/A: the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection;

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Facility does not have a CFSM. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM).

PIC could not verify that all employees have been informed of their responsibility to report about their health. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: EHS emailed employee red book.

Observed black and pink slime accumulations inside ice machine flap (main kitchen). Observed spotty mold-like growth on towel covering glass jar dispenser of purple cauliflower juice in walk-in cooler. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Cauliflower juice and towel discarded. Clean ice machine within 10 calendar days.

Observed ambient thermometer in reach-in cooler (main kitchen) is broken. C/A: Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use. Replace within 10 calendar days.

Observed mold growth on several fixtures and shelf railings through-out walk-in cooler. C/A: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct within 72 hours.

Facility does not have a CFSM. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM).

PIC could not verify that all employees have been informed of their responsibility to report about their health. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: EHS emailed employee red book.

Observed employee eating a plate of food and drinking bottled water on food preparation table (main kitchen). C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Food and drink removed from preparation area.

Observed hand soap was not available at either sinks in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC provided hand soap.

Observed items (Tzatziki sauce, tomato salad) on front buffet on TPHC without written procedures in place. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. COS: Items discarded. EHS emailed TPHC template.

Observed food employee washing bowls in 3 compartment sink while skipping sanitization step. C/A: Ensure dishes are being washed, rinsed, AND sanitized. COS: PIC added QAC to third compartment.

Observed several items in walk-in cooler (beef and veggie stew) prepared on Wednesday lack date labeling. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. COS: PIC date labeled the items.

Observed that permit is not displayed in public view. C/A: Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed Inspection report is not posted in public view. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed in RIC 1 that raw chicken on skewers were stored above raw beef on skewers. Observed in WIC that raw beef on skewers were stored above RTE sliced carrots. C/A: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods and by storing raw animal foods according to their internal cook temperature. COS: PIC rearranged items.

Facility does not have a CFSM. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM)

PIC could not verify that all employees have been informed in a verifiable manner of their responsibility to report about their health. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: EHS emailed employee red book.

Observed hand soap was not available at either sinks in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC provided soap.

Observed in RIC1 that sliced tomatoes and shredded lettuce were stored uncovered. (main kitchen) Observed in WIC that baked egg plants, sliced mushrooms, and fried onions were stored uncovered. (main kitchen). C/A: PIC covered items.

Observed light black build up on flap of ice machine (main kitchen). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct within 10 calendar days.

Observed two large openings above walk-in cooler and walk-in freezer. Observed large opening in wall next to 3 compartment sink. Observed several ceiling tiles missing towards front of main kitchen. C/A: All physical facilities shall be maintained in good repair. Correct within 10 calendar days.