FLAME KABOB

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauce Raw beef over washed vegetables Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a bowl under shelf of prep table cooked chicken (130F - Hot Holding) Less than 4 hours per cook placed back in crockpot for immediate reheat then temped 20 mins later was 166F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored next on prep table , operator moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Panini press soiled

Intermediate - Spray bottle containing toxic substance not labeled. Throughout kitchen

Basic - Bowl or other container with no handle used to dispense food. Bowl in white rice container , operator discarded bowl Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons and forks not inverted on top of reach in soda cooler Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink on prep table

Basic - Equipment in poor repair. Handle of rice cooker on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in cooler Gaskets of reach in freezer Repeat Violation

Basic - Walk-in cooler fan guard with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat French fries in reach in freezer next to walk in cooler Raw salmon and shrimp over ready to eat French fries in reach in freezer on cooks line Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In tahini container underneath clean equipment shelf Corrected On-Site Repeat Violation

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

Basic - Clean utensils not stored inverted or in a protected manner. On top of glass reach in cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler Gaskets in reach in cooler on cooks line Gaskets on reach in freezer on cooks line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line across from fryer

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw lamb in walk-in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled at Wait station

Intermediate - Handwash sink not accessible for employee use at all times by dishwashing station Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled throughout kitchen Repeat Violation

Basic - Bowl or other container with no handle used to dispense food in rice container. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cookline. Corrected On-Site

Basic - Equipment in poor repair. Microwave by walk-in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons 71F, operator replaced water 169F Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled at kitchen entrance. Microwave soiled at dry storage area

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda nozzles at front counter Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Three unlabeled bottles with green substance at wait station. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Clear drink cup used as scoop in rice container Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards in the kitchen

Basic - Equipment in poor repair. -Microwave above prep table on the left when entering the kitchen and microwave next to reach in freezer by cooks line - Reach in freezer at cooks line Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cooks line in water 82 F. Corrected On-Site

Basic - Reach-in Freezer interior/shelves have accumulation of soil residues. Reach in next to the walk in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed tomatoes and bell peppers over sliced Cucumber in walk in cooler -Unwashed letter over flatbread in walk in cooler Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored on prep shelving next to seasonings. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked vegetables in walk in cooler date marked 1-1-24. See Stop Sale.

High Priority - Dented/rusted cans present. I can Tomato Paste dented. Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked vegetables had a date marking of 1-1-24. Stop Sale

Intermediate - Food-contact surface soiled with mold like substance. Soda machine at side station. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Stored in kitchen on stainless steel shelving. Corrected On-Site

Basic - Equipment in poor repair. Microwave interior in need of repair. Walk in cooler gaskets in need of repair

Basic - In-use tongs stored on bottom compartment of stove in kitchen. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at kitchen entrance in need of repair.

Basic - Light not functioning. Ceiling lightbulbs broken. One light out in kitchen above range stove

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor in kitchen Corrected On-Site

Basic - Single-service articles improperly stored. To go aluminum pans not properly inverted on top shelving in kitchen. Corrected On-Site

Basic - Stored food not covered sliced America cheese stored in walk in cooler not covered. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers stored over flat bread in walk in cooler. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusty shelving in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Opened Raw shrimp over French fries in reach freezer Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine ice shute

Intermediate - Handwash sink not accessible for employee use at all times. Spoon and torch lighter hanging

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. All items in white reach in freezer outside of walk in cooler.

Basic - Equipment in poor repair. Gaskets on front reach in cooler with sauces and drinks

Basic - Food stored on floor. Raw chicken in bucket directly on floor.

Basic - Light shield damaged/in disrepair. Over 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves Vent covers for AC

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. White reach in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomato and other produce over prepared salad and house sauces in walk-in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken store directly next to raw steak stored uncovered over falafel and whole intact meat. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by mop bucket, chemical bucket. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Containing purple liquid Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles have dust build up over make table

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 3 Opened Gatorade bottles on shelf in walk in cooler.

Basic - Stored food not covered. Multiple items in walk in cooler, Yellow bucket of sauce, cooked lamb, white bucket of sauce, raw steak, raw chicken. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat in water at room temperature.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Spray bottles stored in sink near 3 compartment sink - From follow-up inspection 2022-12-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Sink near back door. - From follow-up inspection 2022-12-21: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2022-12-21: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic cup in rice - From follow-up inspection 2022-12-21: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets broken on reach in cooler. - From follow-up inspection 2022-12-21: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Blood drippings in walk in on floor. All floors underneath equipment - From follow-up inspection 2022-12-21: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F water Corrected On-Site - From follow-up inspection 2022-12-21: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Light over 3 compartment sink - From follow-up inspection 2022-12-21: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Cooked lamb in walk in. Cooked beef in walk in. - From follow-up inspection 2022-12-21: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several pans in double door reach on coolers

Intermediate - Spray bottle containing green toxic substance not labeled on chemical shelf

Basic - Bowl or other container with no handle used to dispense food. In the cooked gyro pans in under part of sandwich top cooler. Corrected On-Site

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen

Basic - Clean silverware not stored inverted or in a protected manner above Pepsi reach in cooler Corrected On-Site

Basic - Equipment in poor repair. Microwave has rust in back closest to soda machine.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in falafel mix in under counter part of reach in cooler. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Front double door reach in cooler

Basic - - From initial inspection : Basic - Space in ceiling by walk in cooler. Warning - From follow-up inspection 2022-08-05: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-22

High Priority - Spray hose at dish sink lower than flood rim of sink. Three compartment sink. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times on the cooks line, squeegee in front of it. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By soda machine and on top of the dish washer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and chargers in the prep area. Corrected On-Site

Basic - Hole in or other damage to wall. 1)Outside of the hood on the cooks line 2) above tankless water heater next to three compartment sink.

Basic - In-use spoon stored on salamander door handle between uses on the cooks line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of undercounted reach in cooler on the cooks line. Repeat Violation

Basic - Stored food not covered. Burger patties in single door reach in freezer not covered

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Heated Gyro spit from yesterday in reach in cooler next to reach in freezers 48°F in the kitchen.

High Priority - Raw animal food stored over or with unwashed produce. Raw over unwashed tomatoes in the reach in cooler next to reach in freezers in the kitchen. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of the three compartment sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro spit from yesterday in reach in cooler next to reach in freezers 48°F intact.

High Priority - Toxic substance/chemical improperly stored. Windex over sugar packets next to hand sink before entering the kitchen. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Heated Gyro cone not sliced then cooked and cooled, was left on the spit and in the reach in cooler at 48°F in the kitchen. The cone was also covered.

Basic - Black Cutting board has cut marks and is no longer cleanable when entering the kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - No handwashing sign provided at a hand sink used by food employees at the hand sink before entry the kitchen and in the men's restroom in the dining room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the Reach in coolers on the cooks line.

Basic - One Light not functioning when entering the kitchen and one light out on the hood system above the cooks line.