FRESH BITES

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed one front line cook rolling pita sandwiches with bare hands. Discussed with operator, bare hand contact are not allowed without an approved Alternative Operating Procedure.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed one front line cook handle raw meat at grill, then touched single service takeout container without first changing gloves or washing hands. Discussed with employee to always change gloves and wash hands after every change of task. Employee discarded old gloved, washed hands, and wore new gloved at time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee wrap two Falafel pita wrap with bare hands.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed one front line cook wash hands at front line prep sink. Discussed with employee to only wash hands at designated hand washing sinks.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at front service counter is soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 personal beverages stored on front line prep table next to flip top reach in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2026. The establishment is open and serving food to the public. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over a case of whole cabbage in large reach-in cooler at food storage room. Operator rearranged items at time of inspection.

Basic - Single-service articles improperly stored. A case of plastic utensils and a bag of paper plates stored on floor at front service counter. Operator moved to shelves. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2025. Admin Complaint

Basic - Duct tape used to repair nonfood-contact surface. Duct used to repair reach-in cooler handle. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. A container of raw chicken stored over a few bags of raw beef in reach-in cooler at kitchen.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. On reach-in cooler handle in kitchen. Repeat Violation

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. Employee drinks coffee with no lid at food prep area in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over garlic sauce in reach-in cooler in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of fresh tomato salsa 47 F doubled pan in reach-in cooler. Operator removed bottom pan. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tapes used to fixed reach-in cooler handles. Repeat Violation

Basic - Food stored on floor. A case of plastic bottled water stored on floor in dry food storage room. Repeat Violation

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

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. Provided by email. Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair reach-in cooler handle. Repeat Violation

Basic - Food stored on floor. Red vinegars and apple cider vinegars stored on floor in dry storage room.

Basic - No Heimlich maneuver/choking sign posted. Provided by email.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm at front service counter and in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2023. Operator made payment in online banking at time of inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut tomato in reach-in cooler at kitchen. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach-in cooler at kitchen. Operator rearranged items to prevent cross contamination at time of inspection.

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.

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.

Basic - Equipment in poor repair. Duct tape used to repair nonfood-contact surface. Reach-in cooler door handles disrepair, duct tape used on handle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over Tahini in reach-in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef in large reach-in cooler at kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach-in cooler.

Intermediate - No soap provided at handwash sink. Handwash sink at front service counter. Operator provided. Corrected On-Site

Basic - Equipment in poor repair. Microwave handle broken. Duct tape used to repair nonfood-contact surface. Reach-in freezer handle.

Basic - Single-service articles improperly stored. Observed take out food containers stored on floor. Operator moved to shelf. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, tested 0ppm. Operator setup three compartment and contacted dish machine service company at time of inspection. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in tall reach-in cooler at kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus 51 °F cold holding on reach-in cooler at front counter. Humus was stored on flip top cooler with double containers. Discussed with operator about proper cold holding temperatures 41 °F or below, operator moved hummus into reach-in cooler. Corrective Action Taken

Basic - Food stored on floor. Observed a case of bottle water stored on floor at from counter.