LAKI'S RESTAURANT

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by trash can and spice cart, also cloth stored inside sink. Manager removed all. Handwash sink next to dish machine with standing water. Repeat Violation Warning - From follow-up inspection 2026-04-29: Handwash sink at the cook line blocked by tray and garbage can, Employee moved all Admin Complaint Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by trash can. Trash can moved. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Food dispensed (marinara sauce )with a bowl without a handle in walk-in-cooler Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Wrapped silverware next to Front counter sink handwash sink exposed to splash.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on soft drink syrup boxes

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go cookies at hostess station lacking name and address of establishment.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door by restrooms does not seal along the entire length of the door.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor.

High Priority - Container of medicine improperly stored. Pain killer pills stored above prep table, manager removed. Corrected On-Site

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. Male employee touches with bare hands ham (not for immediate use). Inspector instructed to wash hands and use gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw beef stored above portioned tzatziki sauce, Manager moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, ham 56F, manager moved to freezer to drop temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, meat sauce 122F and marinara sauce 129F, Manager moved to stove to reheated to 165F. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the prep area, milk no date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave heavy soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by trash can, employee moved. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the dish machine area, Manager provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Reach-in cooler at the cook line, bowl no handle inside cooked rice, manager moved. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on prep table next to bread and margarine, Manager discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse above prep table, Employee moved. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At the storage area, oil jugs on floor, also soda bags on floor near dish machine.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Reach-in cooler at the cook line, handle touching rice, also knife handle touching musaka, Manager moved all utensils. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of hood system with grease, also exterior part of equipments on cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers heavily soiled, also with mold like substance.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler at the server area.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted, manager inverted. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Two large jugs containing grill cleaner stored on shelf at cookline directly beside packages of bread and beside container of salt. Manager removed both bottles from shelving during this inspection. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted nails scooped ice without wearing gloves in server station. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom shelf inside reach-in cooler in prep area soiled with food debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline completely blocked by trash can. Manager unblocked the handwash sink during this inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf in storage closet, directly beside bottles of oil and vinegar. Manager removed personal belongings from shelf during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic containers on clean dish shelf in kitchen near dish machine.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelves of two prep tables in prep area of kitchen soiled with rust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind nozzles of fountain machine in server station soiled with mold-like substance. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Floor in mop sink closet soiled with dirt and/or debris under and around equipment and shelving. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in kitchen reach-in cooler in front of pass through window: provolone cheese (51F - Cold Holding); ham (49F - Cold Holding). Employee stated item stored in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in kitchen reach-in cooler in front of pass through window: provolone cheese (51F - Cold Holding); ham (49F - Cold Holding). Employee stated item stored in cooler overnight. Items in kitchen reach-in cooler in front of pass through window: noodles (51F - Cold Holding); pork (50F - Cold Holding); chicken (52F - Cold Holding). Manager stated items placed in cooler 1 hour prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Ice bin across from walk-in cooler. Blade of can opener on prep table across from walk-in cooler. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or hand soap at hand washing sink across from oven. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in prep area next to walk-in cooler.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee in kitchen chewing gum.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from oven. Employee removed phone from table. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area next to walk-in cooler. Shelf above prep table across from walk-in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan lids stored on shelf in back of kitchen. Manager turned lids over. Corrected On-Site Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in front of walk-in cooler.

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

Basic - Worn, torn and/or soiled floors/carpeting. Floor underneath fryer greasy.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line started working with food and wearing gloves, no hand washed, inspector addressed situation employee washed hands. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer, raw chicken inside thank you bags.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer closed to back door, raw chicken portioned bags above fully cooked meatballs, Manager stored properly. Corrected On-Site

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to dish machine. Corrective Action Taken Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food in walk-in cooler and reach-in cooler no date marked, Manager dated all. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. June 1, 2022

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table at the server and cook line, manager moved. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At the dish machine area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line and prep areas, shelves heavily soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Togo containers not inverted, manager inverted. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed pain gel stored over a prep table. This was moved below. ALSO, multiple spray chemicals were stored on the wait station rack, next to portioned oil/vinegar. The portions were moved away. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer with dried food debris on the frame and blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the dish wash machine hand wash sink. Towels were added. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a jar of honey stored over a prep table, on the back line. Moved below. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the exterior of the bulk flour container is soiled.

Basic - Plumbing system in disrepair. Observed water leaking from under the cook line hand wash sink. ALSO, the dish wash machine hand wash sink is slow draining.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed a fire extinguisher in the dry storage closet, indicator is in the red zone.

Intermediate - Handwash sink used for purposes other than handwashing. Can in sink located next to walk-in cooler. Manager removed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink located next to ware washing area. Manager added during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Dessert pie in reach in cooler located at server station opened previous day no date. Manager labeled during inspection. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Some spills on bottom of reach in cooler shelves located across from pizza ovens. Repeat Violation

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. Female employee at the cook line, placed parsley on top of spinach pie.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach-in cooler shelves heavily soiled.

Intermediate - Handwash sink not accessible for employee use at all times. At the cook line, trash can in front of sink, employee moved. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Handwash sink near walk-in cooler entrance, manager provided. 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. At the end of the cook line, multiple items no date marked, manager date marked all. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the three compartment sink area, drink above soda boxes, manager removed. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the end of the cook line and also at the prep area, employee personal foo above customers food, manager moved. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the three compartment sink