Wrap & Kebab

Observed no person in charge upon my arrival. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: food safety. Person in charge arrived during inspection.

Observed no Certified Food Safety Manager (CFSM) at the facility. The previous CFSM is no longer affiliated with the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Provided a list of accredited CFSM courses. Please have an employee who works at the facility to register for an accredited course and take the exam.

Observed employee's cigarettes sitting on the food prep table. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. Employee removed the cigarettes.

Observed employee's single use water bottles and open single use cup stored on prep space inside the main kitchen. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. Employee discarded the bottles.

Observed containers of cooked rice and chickpeas mix inside the walk in cooler not datemarked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee date marked the food items.

Observed unlabeled chemical bottles throughout the main kitchen. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Employee will labeled the containers.

Observed mold/mildew like substance along the wall inside the restroom. All physical facilities shall be maintained in good repair. The water leak has been repaired. Repair the damaged sheetrock.

Observed no Certified Food Safety Manager (CFSM) at the facility. The previous CFSM is no longer affiliated with the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Provided a list of accredited CFSM courses. Please have an employee who works at the facility to register for an accredited course and take the exam.

Observed no hand soap at the hand washing sinks in the main kitchen. Also observed no hand soap at the hand washing sink in the restroom near the hookah area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC states he is expecting his hand soap to be delivered today. I advised to get a container of hand soap ASAP.

Observed an air gap at the back exit door. outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along closed, tight-fitting solid, self-closing, tight-fitting doors. Have the door threshold repaired.

Observed no test strips for the Quaternary sanitizer solution in the kitchen. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Please purchase the correct test strips for the sanitizer that used for sanitizing equipment/utensils.

Observed the lid of the outside trash receptacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Person in charge closed the lid.

Observed mold/mildew like substance along the wall inside the restroom. All physical facilities shall be maintained in good repair. The water leak has been repaired. Repair the damaged sheetrock.

Observed no Certified Food Safety Manager (CFSM) at the facility. The previous CFSM is no longer affiliated with the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Provided a list of accredited CFSM courses. Please have an employee who works at the facility to register for an accredited course and take the exam.

Person in charge could not provide a way to satisfy that all employees are aware of foodborne illness. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. Provided an employee health agreemnet document to the person in charge.

Observed no paper towels at the rear hand washing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Person in charge placed paper towels at the hand sink.

Observed an air gap at the back exit door. outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along closed, tight-fitting solid, self-closing, tight-fitting doors. Have the door threshold repaired.

Observed no test strips for the Quaternary sanitizer solution in the kitchen. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Please purchase the correct test strips for the sanitizer that used for sanitizing equipment/utensils.

Observed the lid of the grease receptacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:With tight-fitting lids or doors if kept outside the food service establishment. Person in charge closed the lid.

Observed mold/mildew like substance along the wall inside the restroom. All physical facilities shall be maintained in good repair. Have the ventilation and water leak checked and repair the damage sheetrock.

Observed no Certified Food Safety Manager (CFSM) at the facility. The previous CFSM is no longer affiliated with the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Provided a list of accredited CFSM courses. Please have an employee who works at the facility to register for an accredited course and take the exam.

Observed no paper towels in the women's bathroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Place paper towels inside the women's restroom.

Observed brown organic matter on the ice baffle inside the ice machine. Food-contact surfaces and utensils must be cleaned frequently to prevent contamination. Remove/melt the ice inside the machine, clean and sanitize the inside, including the baffle, and allow the machine to make a fresh amount of ice.

Observed several clean food containers wet stacked on the storage rack near the 3 compartment sink. After cleaning and sanitizing, equipment and utensils shall be air-dried. Employees will allow utensils to air dry before stacking.

Observed several boxes of single use cups and Styrofoam to-go containers being stored directly on the floor. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored At least 6 inches (15 centimeters) above the floor. Place the single use articles at least 6 inches off the floor.

Observed no test strips for the Quaternary sanitizer solution in the kitchen. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Please purchase the correct test strips for the sanitizer that used for sanitizing equipment/utensils.

Observed no Certified Food Safety Manager (CFSM) at the facility. The previous CFSM is no longer affiliated with the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Provided a list of accredited CFSM courses. Please have an employee who works at the facility to register for an accredited course and take the exam.

Observed pink mildew-like growth on the ice baffle inside the ice machine. Food-contact surfaces and utensils must be cleaned frequently to prevent contamination. Remove/melt the ice inside the machine, clean and sanitize the inside, including the baffle, and allow the machine to make a fresh amount of ice.

Observed no test strips for the Quat sanitizer solution in the kitchen. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Please purchase the correct test strips for the sanitizer that used for sanitizing equipment/utensils.

Observed employee water bottles throughout the kitchen, not stored in a designated area for employees. Also, observed an employee's cell phone and air buds stored on the counter in the kitchen area. Employee items must be stored away from food, single-use items, clean equipment, and clean linen. Keep employee items in a designated area for employees only.

Observed chlorine sanitizer at the 3 compartment sink at more than 200 ppm. A chlorine solution shall have a minimum pH of the solution of 5-100 ppm. Employee discarded chemicals.

Observed employee water bottle being stored in the reach in cooler in the front service area. Corrected on Site (COS): Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Employee discarded the water bottle.

Observed several items in the walk-in cooler that were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Date mark the items in the walk-in cooler that are not date marked.

Observed employee cutting tomatoes without a hair 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. Employee put a hat on.

Observed chlorine sanitizer at more 200 ppm. A chlorine solution shall have a minimum pH of the solution of 5-0100 ppm. Employee discarded chemicals.

Observed several dead roaches in the back kitchen area. Dead insects shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Employee will remove dead insects.

Observed wet stacking on utensils in the main kitchen area. After cleaning and sanitizing, equipment and utensils shall be air-dried. Employees will allow utensils to air dry before stacking.

Observed trash and empty cardboard boxes on the ground next to the trash receptacle. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Employee removed trash.