| 347 |
Hand drying provisions
|
noncritical |
1. No paper towels at hand sink in kitchen.
NOTE: hand sink along prep line fully stocked |
| 187 |
Potentially hazardous food; hot and cold holding
|
critical |
1. Prepped salads in the reach-in along make line cold holding at 45*F. Turn down the unit to hold items at 41* or below. |
| 191 |
Ready-to-eat, potentially hazardous food; date marking
|
critical |
1. Prepped container of ground meat in reach-in with no date mark.
2. Prepped salads in reach-in with no date mark. |
| 177 |
Food storage (non-critical)
|
noncritical |
1. Boxes of pita bread stored on floor by back door. All food related items need stored at least 6" off the ground. Manager moved boxes up off ground during inspection. Corrected on site. |
| 216 |
Nonfood-contact surfaces
|
noncritical |
1. Establishment recently did renovation on their counter/reach-in cooler along prep line. The gap between countertop and front of reach-in cooler with insulation exposed. Seal the front of the unit properly. |
| 218 |
Repair and proper adjustment of equipment
|
noncritical |
1. Door on reach-in under prep line is completely falling off the unit. Repair the door. |
| 239 |
Equipment, utensils, and linens
|
noncritical |
1. Single service to-go containers stored on floor by back door. Store all food and food related items at least 6" from the floor. |
| 307 |
Ventilation hood systems; adequacy
|
noncritical |
1. Hood is soiled and due for cleaning. Sticker indicates the last cleaning was October 2019. Filters also need to be cleaned. |
| 415 |
Controlling pests
|
critical |
1. Multiple fruit flies/gnats observed along prep line and in kitchen. Manager stated they do their own pest control approx every month. Treat the areas. If issue persists, professional company will need to be called in to help. |
| 431 |
Physical structures; restrictions and frequency of cleaning
|
noncritical |
1. Floor along make line under stovetop, fryers, etc. soiled with food debris. Clean floors under equipment. |