SAMAD MEDITERANEAN GRILL

Observed reach in cooler by grill unable to properly hold TCS items at 41 F or below. Multiple meat items (shrimp, chicken, beef, and tilapia) cold holding at above 41 F. CA/COS: Advised PIC to lower temperature in coolers. PIC placed food items in WIC. (f)

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed broken cutting boards throughout main kitchen. CA: Advised PIC to replace equipment if broken and/or cracked. 1. Multiuse food-contact surfaces shall be: (i) Smooth; Pf

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (iii) Free of sharp internal angles, corners, and crevices; Pf (iv) Finished to have smooth welds and joints; Pf

511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed food debris on the outside of dishes stored clean. Observed soiled residue on equipment throughout main kitchen. CA: Advised PIC to frequently clean non-food contact surfaces of equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed 2 reach in coolers unable to properly hold TCS items at 41 F or below. CA/COS: Advised PIC to fix coolers. PIC placed food items in WIC. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed multiple heavy cream cartons stored pasted the date mark in WIC (08/01/2025). COS: PIC discarded items.) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P

Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation throughout main kitchen (cooked rice, cooked chickpeas, cooked chicken, chicken lamb, diced tomatoes, etc). COS: PIC placed labels on containers.

Observed broken containers/dishes on dish rack. Observed broken cutting boards throughout main kitchen. CA: Advised PIC to replace equipment if broken and/or cracked. 1. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (iii) Free of sharp internal angles, corners, and crevices; Pf (iv) Finished to have smooth welds and joints; Pf

Observed soiled food residue on the shelves of reach-in cooler next to grill. Observed food debris on the outside of dishes stored clean. Observed soiled residue on equipment throughout main kitchen. CA: Advised PIC to frequently clean non-food contact surfaces of equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed unnecessary items, clutter and unused equipment stored throughout main kitchen area. CA: Advised PIC to remove clutter/items that are no in use. Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed expired food safety manager certificate. CA: Advised PIC to renew certificate. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed soiled food residue on the shelves of reach-in cooler next to grill. Observed food debris on the outside of dishes stored clean. CA: Advised PIC to frequently clean non-food contact surfaces of equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed unnecessary items, clutter and unused equipment stored throughout main kitchen area. CA: Advised PIC to remove clutter/items that are no in use. Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed raw chicken stored directly above raw beef in the reach-in cooler next to grill area. COS: PIC fixed order. Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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) 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

Observed most current inspection report not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. CA: Advised PIC to have most current inspection report displayed at all times.