SUFRAT MEDITERRANEAN GRILL

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board soiled.

Intermediate - No soap provided at handwash sink. Observed next to the triple sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in a container vegetables. The cook removed it. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed on the yellow cutting board.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in the glass door reach in cooler.

Basic - Single-service articles improperly stored. Observed a case of to go bags on the floor.

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

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled. Repeat Violation

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw beef over feta cheese in the glass door refrigerator. The chef moved the beef to the bottom shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 salmon filets still in the vacuum with an internal temperature of 43°F.

Intermediate - No soap provided at handwash sink. Observed at the front counter. The manager brought soap. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 salmon filets still in the vacuum with an internal temperature of 43°F.

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled.

High Priority - Raw animal food stored over or with produce. Observed raw lamb over onions at the cook line. The cook moved the onions to another cooler. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Observed a tube coming g from an Air conditioner unit draining into the handwashing sink at the front counter.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal cup in the handwashing sink at the front counter. Observed a red plastic bucket in the handwashing sink at the kitchen entrance. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. The license displayed shows and expiration date of 11-01-2024.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils, or touched without washing hands.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over vegetables at the cook line in the drawer reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese cake (50F - Cold Holding); ricotta cheese pie (50F - Cold Holding) at front counter. As per the waitress the desserts were put in that cooler approximately three hours ago. The waitress moved the desserts to another cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a bottle of soap a pan with a metal pad and other utensils in the sink. The cook removed the items. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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. Form provided via email.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup with ice and soda on top of a prep table.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed the employee washing dishes and rinsing them no sanitizing. I stopped the employee and had him fill the last sink with water and chlorine. The employee rehashed the clean dishes and sanitized the dishes. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at the front counter.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw salmon over cooked meat in the reach in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed three packs of salmon at an internal temperature of 43°F.still in the vacuum.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic pan with a metal scrubbing pad in the sink. The dishwasher removed the pan. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at the men's restroom. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed three packs of salmon at an internal temperature of 43°F.still in the vacuum.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the kitchen entrance.

High Priority - Employee washed hands with no soap.

Intermediate - Handwash sink used for purposes other than handwashing. Upon arrival observed a food container stored in handwash sink located at the front counter. Employee removed container stored in handwash sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken. Observed at the mens room. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed vacuum sealed steaks in a pan with water on the back prep table.

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

High Priority - Nonfood-grade bags used in direct contact with food. Observed a metal container, lined with a "thank you" grocery used to store a falafel mixture, inside back kitchen reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Upon arrival observed a food container stored in handwash sink located next to three compartment sink. Employee removed container stored in handwash sink. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.

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. Provided printed employee reporting agreement form to Manager. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors located at men's restroom used by food employees and customers.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon not removed from commercially processed packaging before thawing, stored in reach in cooler drawers under kitchen cookline.

Basic - Current Hotel and Restaurant license not displayed or provided at the time of inspection.

Basic - Cutting board has cut marks/stained and is no longer cleanable located at kitchen prep cooler.

Basic - Food stored on floor. Observed cases of plastic water bottles and plastic oil container, stored on kitchen floor, between wall and reach in cooler. Manager removed plastic beverage and food containers from kitchen floor. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. Observed a container of raw chicken, labeled hummus, stored in reach in cooler, towards back kitchen area. Manger removed old label from food container. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues located throughout kitchen area.

Basic - Stored food not covered. Observed a container of hummus and shredded lettuce not kept covered inside reach in cooler, across from cookline. Employee covered food containers. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors located at women's restroom area.

Basic - Exterior door has a gap at the threshold that opens to the outside located at side exit door next to restroom area.