AL CHEF

Observed two pans(green beans, zucchini and squash) stored uncovered in front 2 door reach in cooler. CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered the food items.

Observed ready to eat foods(Tziki sauce, hummus and green beans) without a date marking system. CA: A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. COS: PIC date marked food items.

Observed two containers of sugar and salt removed from its original package to a working container without being labeled with its common name. CA: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled the two containers with common name.

Observed employee without a beard guard to restrain hair one half inch. CA: (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed reach in freezer surface with accumulation of dust, dirt, food residue, and other debris. CA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed food service employee bare hand ready-to-eat yellow rice. CA: Protection From Contamination After Receiving.

(a) Preventing Contamination from Hands. COS: Food service employee discarded the rice.

Observed TCS foods( yellow rice, stuffed grape leaves) cold held above 41F in the reach in cooler. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC discarded TCS foods.

Observed multiple utensils and equipment unclean with food debris being stored on a shelf as clean. CA: Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food service employee removed utensils and equipment to be wash, rinsed, sanitized.

Observed multiple ready to eat foods(rice, Tabola, Tziki sauce) without a date marking. CA:. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

Observed food service employee bare hand ready-to-eat rice with onions & peas then attempted to put it on the steamtable line. CA: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. COS: Rice discarded.

Observed food employee remove pita bread with bare hands to prepare kabob to served to customer. CA: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. COS: Discarded pita bread.

Observed rice with onions & beans failed to cool from 135F to 70F within two hours. CA: All time/temperature control for safety foods shall be cooled from 135F to 70F within two hours. COS: Discarded

Observed utensils (spoons) stored at the steam table unclean to sight and touch. Food service employees had not wash, rinse, and sanitize spoons for use. CA: The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature. COS: Food service operator washed, rinsed, and sanitized spoons.

Observed employee lacking a beard guard to restrain hair one half inch. CA: Loose hair including beards and mustaches longer than one half inch shall be restrained.

Upon arrival, observed time/temperature control for safety foods (rice, beef shwarma, & cooked slice chicken) stored on the grill held above 41F. See asterisks in temperature log. CA: All temperature control for safety foods shall be maintained at 41F or below. COS: All items were reheated to 165F or above in oven.

Observed multiple time/temperature control for safety foods held below 135F at steamtable. See asterisks in temperature log. CA: Time/temperature control for safety food shall be maintained at 135F or above. COS: All items were reheated in the oven to 165F or above.

Person-in-Charge failed to know the reheating, cold holding, and hot hot holding temperature of time/temperature control for safety foods. CA: Person-in-Charge fail to respond correctly to the inspector's questions as they relate to cold holding, hot holding, and reheat temperatures.

Upon arrival, observed the only designated hand wash sink blocked by a spice rack, trashcan on wheels, and a prep table on wheels. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: All items were relocated.

Observed multiple spices removed from its original package to a working container without being labeled with its common name stored on the spice rack. CA: All containers shall be labeled with its common name.

Upon arrival, observed grape leaves stuffed with vegetables stored on the grill actively cooling at room temperature. Observed temperature to be held at 64F. COS: Grape leaf wraps placed into two shallow pans and stored inside 2 door reach-in-cooler.

Observed employee prepare food to a customer without a hair restraint. CA: Loose hair including beards and mustaches longer than one half inch shall be restrained.

Observed single-use articles (yogurt & waffer container) reused to store spices. Single-service/single-use articles shall not be reused.

Facility lacking quaternary ammonium test strips to measure the concentration. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. COS: Inspector provided test strips.

Observed multiple utensils stored in between the wall and back portion of 3 compartment sink. CA: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency. COS: All utensils were removed then washed, rinsed, and sanitized.

Observed the handle touching ice inside the cooler at front food service area. CA: The handle shall be stored above the ice to prevent cross contamination. OS: Handle removed.

Observed handle stored in multiple spices on the spice rack. CA: All handles shall be stored above the product. COS: Handles removed.