KALAMATA MEDITERRANEAN CUISINE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed BABAGANOUSH (48F - Cooling) at reach in cooler at kitchen area, as per employee made two days prior.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed BABAGANOUSH (48F - Cooling) at reach in cooler at kitchen area, as per employee made two days prior.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at bar area soiled with mold lime substance. Repeat Violation

Basic - Equipment in poor repair. Observed gasket at reach and cooler next to three compartment sink, torn.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the bottom of rear exit door.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line towels under a white cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at kitchen area soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler soiled with mold like substance. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reaching cooler next to three compartment sink.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mix green (46F - Cold Holding) at cook line with double container. Chef voluntary discarded. 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. Provided to operator via email.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking HWS at bar area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar area.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside reach in cooler soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by cook line HWS.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout the kitchen. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored above 3 compartment sink not inverted.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table at kitchen. Repeat Violation

Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in cooler by kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler at kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled through the kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table at kitchen. Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout the kitchen. - From follow-up inspection 2025-02-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board grooved at preparation area. - From follow-up inspection 2025-02-28: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen - From follow-up inspection 2025-02-28: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen. - From follow-up inspection 2025-02-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen and ceiling vent soiled at cook line area. Repeat Violation - From follow-up inspection 2024-06-26: Observed ceiling tiles soiled throughout kitchen and ceiling vent soiled at cook line area. Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Provided person in charge with choking poster via email. - From follow-up inspection 2024-06-26: Observed no Heimlich maneuver/choking sign posted. Provided person in charge with choking poster via email. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at cook line. - From follow-up inspection 2024-06-26: Observed reach-in cooler gaskets soiled at cook line. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed raw lamb not covered while stored at reach-in cooler at cook line. - From follow-up inspection 2024-06-26: Observed raw lamb not covered while stored at reach-in cooler at cook line. Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar area. Operator added paper towels. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottles stored inside reach-in cooler at kitchen area. Chef removed water bottles. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee handling ready to eat bread near hot holding equipment at front counter.

Basic - Equipment in poor repair. Observed reach-in cooler doors in disrepair by fryers at kitchen area and lids at reach-in cooler at preparation area.

Basic - Food stored on floor. Observed box of frying oil stored on floor under hand washing sink at kitchen area. Chef removed box of frying oil from floor. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed almond pudding (48F - Cooling). As per the chef it was prepared last night. The chef discarded it.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a spoon in a water temperature of 89°F. The chef poured out the water. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed almond pudding (48F - Cooling). As per the chef it was prepared last night. The chef discarded it. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over the preparation reach in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in the dining room.

Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven door. The chef removed it. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the preparation reach in cooler. The chef removed it. 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. Poster provided via email. Corrective Action Taken

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. Form provided via email. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the bar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in the dining room. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven. The manager removed it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in three different containers with a temperature of 80°F. The manager poured out the water. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed humus (47F - Cold Holding); cooked cut tomatoes (47F - Cold Holding) according to chef out for about 30 minutes, on top preparation table. Chef put humus and cut tomatoes on shelf inside reach in cooler to cool dawn. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils inside hand wash sink. Chef removed utensils from inside hand wash sink. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted at kitchen. Chef inverted pots. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cutting vegetables, no hair cover.

Basic - In-use tongs stored on equipment door handle between uses. Chef removed tongs from oven door handle . Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 98F, chef put utensils container on top of stove to heat up water. Corrective Action Taken Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board Observed at preparation table.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw meat stored over cheese. Employee rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-octopus (53F - cold holding at room temperature ) Operator placed inside reach in cooler to rapid cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed pans stored inside hand wash sink.

Basic - Clean plates not stored inverted or in a protected manner, stored on storage rack near dish machine.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use tongs stored on equipment door handle between uses. Tongs were removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit, at bar where milk is located.

Basic - Nonfood-contact surface soiled with grease/debris. Observed hood filters with build up of grease. Observed top of dish Mac soiled.

Basic - Wall soiled with black debris near three compartment sink.

High Priority - Nonfood-grade bags used in direct contact with food. Observed parsley stored directly inside thank you carry out bags.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line -vegan rice/cous cous (111°F - hot holding at room temperature )

Basic - Clean plates/bowls not stored inverted or in a protected manner, stored on storage rack near dish machine.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with food debris, dirt, or dust. Observed top of dish machine soiled. Observed reach in cooler gasket.

Basic - Wall soiled with accumulated black debris. Observed wall soiled behind three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of different spices/seasonings not labeled.