LEBANESE GUYS LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (45F - Cold Holding) at preparation cooler. As per manager, less than 2 hours. Manager decreased unit temperature. Corrective Action Taken

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in standing water at 82F. Manager removed water and took items to 3 compartment sink.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside preparation cooler. Manager placed thermometer inside unit. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining stored on top of cut vegetables.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (46F - Cold Holding) at reach in cooler across from grill. As per employee for approximately 30 minutes.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed basmati rice (122F - Hot Holding) next to grill. As per manager in warmer for approximately one hour.

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 - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning supplies and containers stored inside hand wash sink. Corrected On-Site

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 - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed food manager unaware of proper food thermometer calibration procedures. Provided manger with calibration procedure handout. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard liner under bottle of oil on Reach in Cooler. Employee removed cardboard liner. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.