RAIK MEDITERRANEAN KITCHEN

2-2D: .06(2)(o)Observed that the front handwashing sink had a bucket stored in it and the handwashing sink in the back prep area had a knife sharpener in it.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: All items were removed from the handwashing sinks and the sinks were sanitized.//

2-2D: .06(2)(c)Observed that the sink across from the frying station does not have hot water available for handwashing.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

4-2B: .05(6)(n)Observed that the in-use dishwasher sanitizer levels were measuring below the minimum concentration of 50ppm for chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge cleaned out the nozzle for the sanitizer. The sanitizer was allowed to flow freely and then measured between 50-100ppm.//

6-1A: .04(6)(f)Observed 2 pans of cooked chicken, one pan of cooked beef in the walk-in cooler that were being held higher than 41° F for more than four hours. Also observed marinated lamb chops being held higher than 41° F for more than four hours in the drawer cooler below the grill.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The two pans of cooked chicken, one pan of cooked beef, and the pan of marinated lamb chops were discarded.//

2-2B: .03(5)(j)1&2Observed an employee drink stored above the the prep table on the front prep line. Also observed an opened employee's plastic water bottle on the bar.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge removed the employee drink ( cup/lid/straw) and placed it on a bottom shelf away from customer food. Person in charge discarded the water bottle from the bar.//

15B: .05(3)(h),(i)Observed that the facility did not have chlorine test strips for the dishwasher.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Chlorine test strips were provided.//

2-2D: .06(2)(c)Observed that both hand sinks in the restrooms did not have a supply of hot water.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf) Corrective Actions: Person in charge turned up the hot water valve in the restrooms.//

10D: .04(4)(d)Observed containers of peppermint, Basil powder, Sugar, Cinnamon, and various squeeze bottle sauces that did not have a label containing the common name.// 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. (C) Corrective Actions: Person in charge labeled the containers and the squeeze bottles with the common name.//

12A: .04(4)(r)Observed Coffee and Sugar stored under a sink in the bar area.// Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C) Corrective Actions: Person in charge relocated the Coffee and sugar to location not exposed to plumbing.//

12B: .03(5)(i)Observed an employee working with food that did not have a beard restraint.// 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 (1/2"). (C) Corrective Actions: Person in charge provided a beard restraint for the employee.//

14B: .05(10)(e) 1,2,4Observed several containers on the clean rack that were stacked while wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge cleaned and sanitized the containers and allowed them to air dry.//

17D: .07(4)(b)Observed employee belongings ( purse, jacket, aprons) stored on food containers in the dry storage area and on the clean rack.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Person in charge relocated the employee personal belongings to a designated space in the office area.//