| 119 |
Duties of the person-in-charge |
noncritical |
Hand sink was being used as storage. Dishes were not being sanitized. Dead mice were on glue boards in storage area. Rodent droppings were observed throughout establishment. Improper handwashing was observed multiple times. |
| 136 |
Eating, drinking, or using tobacco
|
critical |
Food worker drank from their water bottle on the cookline. |
| 129 |
When to wash hands
|
critical |
Food worker did not wash hands when entering kitchen and donned gloves. |
| 345 |
Hand washing facility; maintenance
|
critical |
REPEAT hand sink was used as storage for tools, and plastic wrap. |
| 347 |
Hand drying provisions
|
noncritical |
No single-use towels available at back hand sink. |
| 173 |
Packaged and unpackaged food; separation, packaging, and segregation
|
critical |
1. Raw beef stored on container of RTE tzatziki sauce in back cooler.
2. Raw chicken stored over Raw beef and RTE foods in back cooler/ |
| 246 |
Gloves; use limitation (C)
|
critical |
Food worker used gloved hands to handle phone several times and continued to make food. |
| 295 |
Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (C)
|
critical |
Underside of cutting board on cookline has organic mold-like buildup. |
| 295 |
Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (NC)
|
noncritical |
1. Shelf under cooking equipment on cookline has excessive debris buildup.
|
| 298 |
Cooking and baking equipment
|
noncritical |
1. Char broiler has excessive debris buildup.
2. Fryer has excessive grease and debris buildup. |
| 303 |
Cleaning and sanitizing food contact surfaces
|
critical |
Dishes were observed being only washed and rinsed then put away. |
| 188 |
Reheating for hot holding
|
critical |
1/29/24 Pan of sliced gyro meat and pan of sliced chicken temperatures measured 60-72 Deg F. Cooked gryo meat, grilled chicken, spicy gyro meat on side of stove temperatures measured 55-60 Deg F. |
| 109 |
Ceasing operations, reporting, and resumption of operations (critical)
|
critical |
Location is closed from pest issues, sanitation, employee hand washing. |
| 228 |
Fixed equipment; elevation or sealing
|
noncritical |
Restroom hand sink not sealed to wall creating a gap that is not easily cleanable. |
| 234 |
In-use utensils; between-use storage
|
noncritical |
Rice scoop handle stored in contact with cooked rice in rice cooker. |
| 245 |
Wiping cloths; used for one purpose
|
noncritical |
Wet towels used to wipe counters stored on counters in cookline. |
| 291 |
Sanitizing solutions; testing devices
|
noncritical |
Chlorine test strips were not readily available by PIC. |
| 308 |
Design of heating, ventilating, and air conditioning system vents
|
noncritical |
Floor mounted portable AC unit stored on prep sink drain boards. |
| 310 |
Cleaning ventilation systems
|
noncritical |
Hood vents are excessively soiled. |
| 324 |
Plumbing system maintained in good repair (critical)
|
critical |
1. Cold hand sink tap is turned off.
2. Three compartment sink taps were turned off and leaking. |
| 355 |
Service sink
|
noncritical |
Utility sink used to store items and was not accessible. |
| 415 |
Controlling pests
|
critical |
1. Rodent droppings observed by cookline.
2. Large flies in dish area.
3. Small flies in dry storage room.
4. Rodent dropping in dining room along baseboards.
5. Rodent droppings along baseboards in dish area. |
| 416 |
Removing dead or trapped birds, insects, rodents, and other pests
|
critical |
1. Dead mice on glue boards in dry storage room.
2. Nymph stage roaches on glue board in dry storage room. |
| 417 |
Designation of dressing areas or lockers
|
noncritical |
Employee drinks stored with food items. |
| 431 |
Physical structures; restrictions and frequency of cleaning
|
noncritical |
1. Floor under cookline equipment is excessively soiled.
2. Rodent dropping along baseboards in dining room.
3. Floors are soiled on the cookline with rodent droppings. |