GHAREEB NAWAZ RESTAURANT

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE AND CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED TWO EMPLOYEES PREPARING HOT PLATE FOR CUSTOMER TOUCHING THE BREAD AND COOKED BIRYANI RICE WITH BARE HAND, WITHOUT WEARING GLOVES. INSTRUCTED TO WEAR GLOVES, OR USE TONG TO GET THE BREAD. MANAGER PROVIDED TONG TO THE EMPLOYEES TO USE FOR GETTING THE BREAD DURING INSPECTION. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

PROPER HOT HOLDING TEMPERATURES - Comments: IMPROPER TEMPERATURE OF HOT FOOD IN HOT HOLDING UNIT AND PREP TABLE. LAMB CURRY AT 112 DEGREE F, 3 LBS; LENTIL SOUP AT 131 DEGREE F, 5 LBS. INSTRUCTED MANAGER THAT ALL HOT FOODS MUST MAINTAIN A TEMPERATURE OF 135 DEGREE F OR ABOVE. MANAGER DISCARDED THE SAID PRODUCT WORTH $35.00,TOTAL 8 LBS DURING INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND ONE BOX OF RAW CHICKEN STORED IN ROOM TEMPERATURE IN COOK LINE TEMPERATURE BETWEEN 57-58 DEGREE F, 40 LBS. ALSO RAW CHICKEN INSIDE THE WALK IN COOLER AT 48 DEGREE F, 12 LBS; COOKED CHICKEN INSIDE THE WALK IN COOLER AT 55 DEGREE F ,5 LBS. INSTRUCTED MANAGER THAT ALL COLD FOOD MUST MAINTAIN A TEMPERATURE OF 41 DEGREE F OR LOWER DURING STORAGE AND MUST BE STORE INSIDE THE COOLER. MANAGER DISCARDED THE SAID PRODUCT WORTH $78.00, 57 LBS TOTAL DURING INSPECTION. PRIORITY VIOLATION 7-38-005 REFER TO VIOLATION #21 FOR CITATION.

PROPER DATE MARKING AND DISPOSITION - Comments: ALL READY TO EAT PREPARED TCS FOOD INSIDE THE WALK IN COOLER, AND 3 DOOR REACH IN COOLER HELD OVER 24 HOURS MUST BE PROPERLY LABELED AND DATED WITH DISCARD DATE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL DRY BULK FOOD CONTAINERS MUST BE LABELED WITH COMMON NAME.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE STOVE AND 3RD COMPARTMENT SINK OF THE SMALL 3 COMPARTMENT SINK IN THE COOK LINE.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: ALL BOXED FOODS AND BUCKETS OF FOODS STORED ON THE FLOOR INSIDE THE WALK IN COOLER AND WALK IN FREEZER MUST BE ELEVATED 6" OFF THE FLOOR OR PROVIDE RAISED SHELVINGS TO STORE BOXED FOODS AND BUCKET OF FOODS.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEES BAKING THE BREAD AND COOKING NOT WEARING HAIR RESTRAINT. ALSO THREE EMPLOYEES WITH FACIAL HAIR,BEARD NOT WEARING BEARD NET. INSTRUCTED TO WEAR BEARD NET WHILE PREPARING AND COOKING FOOD.

GLOVES USED PROPERLY - Comments: INSTRUCTED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOOD.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN THE HAND DRYER OUTSIDE THE WASHROOM AND MAINTAIN. INSTRUCTED TO CLEAN AND SANITIZE ALL DRY FOOD CONTAINERS AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL SOLID LIGHT SHIELD IN THE KITCHEN/PREP AREA AND ON THE HOOD BY THE COOK LINE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN. ALL CEILING VENT COVER IN ALL 3 WASHROOMS WITH DUST ACCUMULATED. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR UNDERNEATH ALL COOKING EQUIPMENTS, WITH GREASE ACCUMULATED AND ALSO FLOOR TROUGH OUT THE PREP AREA, AROUND THE WATER HEATER TANK NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: BURNED OUT LIGHT BULBS ON THE HOOD IN THE COOK LINE. MUST REPLACE AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: VENTILATION HOOD SYSTEM IN THE COOK LINE WITH HEAVY DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED - Comments: ALL CERTIFIED FOOD SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFIICATE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.12 NO PAPER TOWELS AT BOTH PREP AREA HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION. 7-38--3-(C), CONSOLIDATED WITH ABOVE VIOLATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.11 NO SOAP AT BOTH PREP AREA HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.

FOOD SEPARATED AND PROTECTED - Comments: 3-302.11(A) OBSERVED RAW EGGS BEING STORED DIRECTLY OVER UNCOVERED COOKED MEAT INSIDE THE WALK-IN COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2) OBSERVED THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURES: APPROXIMATELY 10 LBS COOKED CHICKEN AT 60.3F, 3 LBS COOKED BEEF AT 48.2F INSIDE THE PREP DRAWER COOLER. ALSO OBSERVED 2 LBS RAW EGGS ON PREP AREA SHELVING AT 76.1F. ALL FOODS DISCARDED. ESTIMATED VALUE AT $70.00. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED CHICKEN BIRYANI IN PRE-PACKAGED CONTAINERS INSIDE A HOT HOLDING UNIT AT IMPROPER TEMPERATURES OF 127.6F, 128.7F AND 130.8F. ALSO NOTED LARGE PAN IN PREP AREA OF CHICKEN BIRYANI IN PREP AREA AT 136.4F. REVIEWED PROPER HOT HOLDING TEMPERATURES OF 140F OR ABOVE. APPROXIMATELY 10 LBS COOKED CHICKEN BIRYANI DISCARDED WITH AN ESTIMATED VALUE OF $50.00. CRITICAL VIOLATION 7-38-005(A).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO PAPER TOWELS AT THE FRONT PREP EXPOSED HAND SINK. NO SOAP OR PAPER TOWELS AT THE REAR PREP/DISH EXPOSED HAND SINK. MUST PROVIDE AT ALL TIMES. CRITICAL VIOLATION. 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM #2146117 ON 3-8-18 NOT CORRECTED. #'S 30- ALL BULK FOOD AND SPICE CONTAINERS MUST BE LABELED. #32- SHELVING FOUND DIRTY WITH FOOD DEBRIS IN THE FOLLOWING AREAS: UNDER THE DISPLAY COOLER AT THE FRONT CASHIER STATION, ALL METAL RACK SHELVING AT THE OVEN PREP AREA, THROUGHOUT THE GRILL AREA, THROUGHOUT THE DOUGH PREP AREA, ALL REAR STORAGE SHELVING LEADING TO WALK-IN COOLER. MUST CLEAN AND MAINTAIN ALL.---MUST NOT USE MILK CRATES AS SHELVING OR A MEANS OF ELEVATION THROUGHOUT FACILITY. ALL SHELVING MUST PROVIDE FLOORS ACCESSIBLE FOR CLEANING/MONITORING. MUST REMOVE ALL MILK CRATES.#33- THE FOLLOWING WITH DIRT AND ENCRUSTED FOOD DEBRIS: ALL COOKS LINE EQUIPMENT EXTERIOR AND INTERIOR, COOKS LINE COOLER INTERIOR AND EXTERIOR, MUST CLEAN AND MAINTAIN ALL. #35- ALL WALLS IN ALL FOOD PREP AREAS, REAR STORAGE AND COOLER AREA, INSIDE THE WALK-IN COOLER, FOUND DIRTY WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.#43- ALL WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.SERIOUS VIOLATION 7-42-090.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL FLOORS THROUGHOUT FACILITY WITH DIRT, GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION #29, NOT CORRECTED FROM REPORT #2145684 ON 2-28-18.#34- INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE PREP AREAS, AND REAR STORAGE AREA LEADING TO THE WALK IN COOLER, INCLUDING FLOOR DRAINS/GRATES WITH HEAVY FOOD DEBRIS AND DIRT . MUST CLEAN. #35- ACCUMULATED DUST ON CEILING TILES AND VENTS IN FOOD PREP AND STORAGE AREAS. MUST CLEAN. MANAGEMENT CLEANED AND POWER WASHED ALL FLOORS AND REMOVED DUST FROM CEILING DURING THIS INSPECTION. REMOVED CRITICAL VIOLATION 7-42-090.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD AND SPICE CONTAINERS MUST BE LABELED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SHELVING FOUND DIRTY WITH FOOD DEBRIS IN THE FOLLOWING AREAS: UNDER THE DISPLAY COOLER AT THE FRONT CASHIER STATION, ALL METAL RACK SHELVING AT THE OVEN PREP AREA, THROUGHOUT THE GRILL AREA, THROUGHOUT THE DOUGH PREP AREA, ALL REAR STORAGE SHELVING LEADING TO WALK-IN COOLER. MUST CLEAN AND MAINTAIN ALL.---MUST NOT USE MILK CRATES AS SHELVING OR A MEANS OF ELEVATION THROUGHOUT FACILITY. ALL SHELVING MUST PROVIDE FLOORS ACCESSIBLE FOR CLEANING/MONITORING. MUST REMOVE ALL MILK CRATES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING WITH DIRT AND ENCRUSTED FOOD DEBRIS: ALL COOKS LINE EQUIPMENT EXTERIOR AND INTERIOR, COOKS LINE COOLER INTERIOR AND EXTERIOR, MUST CLEAN AND MAINTAIN ALL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ALL WALLS IN ALL FOOD PREP AREAS, REAR STORAGE AND COOLER AREA, INSIDE THE WALK-IN COOLER, FOUND DIRTY WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.---MUST NOT USE TAPE ON WALLS AS A MEANS TO SECURING ELECTRICAL WIRING. MUST BE CLEANABLE MATERIAL, PLASTIC OR METAL ELECTRICAL CONDUITS.---PEELING PAINT ON THE WALLS AND CEILING IN THE MENS WASHROOM. MUST REMOVE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED INADEQUATE FOOD TEMPERATURES. APPROXIMATELY 5 LBS YOGURT STORED IN INDIVIDUAL PLASTIC 2 OZ. CUPS ON SHELVING IN THE PREP AREA AT 60.9F. ALSO OBSERVED A LARGE PAN, 20 LBS YOGURT IN SAME AREA AT 84.9F. INSTRUCTED YOGURT MUST BE HELD COLD AT 40F OR BELOW. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $40.00. CRITICAL VIOLATION 7-38-005(A).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES. NO SOAP AT OVEN PREP AREA EXPOSED HAND SINK, NO PAPER TOWELS OR HAND DRYING DEVICES INSIDE BOTH MEN AND WOMANS WASHROOM. NO SOAP OR PAPER TOWELS IN THE OFFICE WASHROOM. MUST PROVIDE AT ALL WASHBOWLS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED THROUGHOUT THE WALK-IN COOLER. RAW LAMB STORED OVER CASES OF FRESH TOMATOES. FRESH TOMATOES STORED DIRECTLY ON TOP OF RAW CHICKEN. RAW EGGS STORED IN SEVERAL AREAS ON TOP AND MIDDLE STORAGE SHELVING ABOVE PREPARED FOODS. INSTRUCTED TO RE-ARRANGE ALL FOODS INSIDE THE WALK-IN COOLER TO PROTECT FOODS. SERIOUS VIOLATION 7-38-005(A).

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM #2129326 ON 12-15-17 NOT CORRECTED. #31- SINGLE SERVICE SPOONS IMPROPERLY STORED. MUST STORE TO BE DISPENSED BY HANDLES.#34- INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE PREP AREAS, AND REAR STORAGE AREA LEADING TO THE WALK IN COOLER, INCLUDING FLOOR DRAINS/GRATES WITH HEAVY FOOD DEBRIS AND DIRT . MUST CLEAN. #35- ACCUMULATED DUST ON CEILING TILES AND VENTS IN FOOD PREP AND STORAGE AREAS. MUST CLEAN. SERIOUS VIOLATION 7-42-090.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS INSIDE THE WALK-IN COOLER MUST BE LABELED AND DATED.--- ALL PRE-PACKAGED YOGURT FOR SALE MUST BE PROPERLY LABELED WITH BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.---ALL BULK FOOD AND SPICE CONTAINERS MUST BE LABELED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SHELVING FOUND DIRTY WITH FOOD DEBRIS IN THE FOLLOWING AREAS: AT THE CLEAN POT/PAN STORAGE IN DISH WASH AREA, THROUGHOUT THE FRONT CASHIER STATION, ALL METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER AND AT THE OVEN PREP AREA, THROUGHOUT THE GRILL AREA, THROUGHOUT THE DOUGH PREP AREA, ALL REAR STORAGE SHELVING LEADING TO WALK-IN COOLER. MUST CLEAN AND MAINTAIN ALL.---MUST NOT USE MILK CRATES AS SHELVING OR A MEANS OF ELEVATION THROUGHOUT FACILITY. ALL SHELVING MUST PROVIDE FLOORS ACCESSIBLE FOR CLEANING/MONITORING. MUST REMOVE ALL MILK CRATES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING WITH DIRT AND ENCRUSTED FOOD DEBRIS: HANDLES AND NOZZLES AT THE THREE COMPARTMENT SINK, EXTERIOR OF THREE COMPARTMENT SINK, ALL COOKS LINE EQUIPMENT EXTERIOR AND INTERIOR, ALL OVENS, ALL COOLERS INTERIOR AND EXTERIOR, REAR REACH-IN FREEZER, INTERIOR AND EXTERIOR OF REAR UNUSED ICE MACHINE. MUST CLEAN AND MAINTAIN ALL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING CEILING TILES AT THE DISH WASHING AREA. TIN FOIL USED AS CEILING TILE AT THE OVEN PREP. MUST REPLACE.---ALL WALLS IN ALL FOOD PREP AREAS, REAR STORAGE AND COOLER AREA, INSIDE THE WALK-IN COOLER, AT DISH WASHING AREA FOUND DIRTY WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.---MUST NOT USE TAPE ON WALLS AS A MEANS TO SECURING ELECTRICAL WIRING. MUST BE CLEANABLE MATERIAL, PLASTIC OR METAL ELECTRICAL CONDUITS.---PEELING PAINT ON THE WALLS AND CEILING IN THE MENS WASHROOM. MUST REMOVE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CRACKED LIGHT SHIELD AS THE COOKS LINE GAS STOVE. MUST REPLACE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINTS.---MUST PROVIDE PROPER FOOD SCOOPS WITH HANDLES ALL FOR FOODS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: SINGLE SERVICE SPOONS IMPROPERLY STORED. MUST STORE TO BE DISPENSED BY HANDLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE PREP AREAS, AND REAR STORAGE AREA LEADING TO THE WALK IN COOLER, INCLUDING FLOOR DRAINS/GRATES WITH HEAVY FOOD DEBRIS AND DIRT . MUST CLEAN AND UPGRADE HOUSE KEEPING. UNFINISHED FLOOR ALONG EAST WALL OF DINING ROOM (BEHIND COOLERS/FREEZER). MUST FINISH FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ACCUMULATED DUST ON CEILING TILES AND VENTS IN FOOD PREP AND STORAGE AREAS. MUST CLEAN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: SINGLE SERVICE SPOONS IMPROPERLY STORED. MUST STORE TO BE DISPENSED BY HANDLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE PREP AREAS, AND REAR STORAGE AREA LEADING TO THE WALK IN COOLER, INCLUDING FLOOR DRAINS/GRATES WITH HEAVY FOOD DEBRIS AND DIRT . MUST CLEAN AND UPGRADE HOUSE KEEPING. UNFINISHED FLOOR ALONG EAST WALL OF DINING ROOM (BEHIND COOLERS/FREEZER). MUST FINISH FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ACCUMULATED DUST ON CEILING TILES AND VENTS IN FOOD PREP AND STORAGE AREAS. MUST CLEAN.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NOTED FOOD NOT FROM APPROVED SOURCE. NOTED 50 GALLONS OF YOGURT INSIDE WALK IN COOLER MADE ON SITE AND AT IMPROPER TEMPERATURE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 100 LBS OF PRODUCTS WORTH $200 THROUGH DENATURING PROCESS INSTRUCTED TO ALWAYS HAVE YOGURT FROM AN APPROVED FOOD SOURCE (GRADE A MANUFACTURER). CRITICAL VIOLATION #7-38-005(B).

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED THE FOLLOWING REFRIGERATION UNITS AT IMPROPER TEMPERATURES:- SERVICE COOLER AT THE FRONT PREP AREA 55.1F, 3 DOOR REFRIGERATION UNIT AT THE REAR 66.9F AND REFRIGERATION UNIT AT SAME 45.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION EQUIPMENT TO BE IMPROPER:-CHICKEN 122.0F, CHICKEN PEA SOUP, 105.8F, CHICKEN SOUP 98.6F, POTATOES 86.0F, CONTAINER OF HOME MADE YOGURT 77.1F, CONTAINERS OF DANNON YOGURT 77.0F, INDIVIDUALLY PACKAGED SOUP CONTAINERS 76.3F,50 GALLONS OF HOME MADE YOGURT 91.6F, BEEF 62.1F/60.8F/51.6F, BEEF PATTIES 60.8F, EGGS 52.5F, CHEESE 53.6F. SINGLE SERVICE CUPS OF YOGURT ON SHELF AT IMPROPER TEMPERATURE OF 84.2F. VEGETABLE SAMOSAS IN FRONT HOT HOLDING UNIT IMPROPER TEMPERATURES OF 121.8F TO 128.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 75 LBS OF PRODUCTS WORTH $300 THROUGH DENATURING PROCESS. CRITICAL VIOLATION 7-38-005(A). MUST MAINTAIN COLDS FOODS 40F OR LESS, HOT FOODS 140F OR ABOVE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED NO SOAP AND PAPER TOWELS AT THE REAR HAND WASH SINK BY THE COOKING STOVE. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT THE ALL HAND WASH SINKS. MANAGER IMMEDIATELY HAD EMPLOYEES PUT SOAP AND PAPER TOWELS. CRITICAL VIOLATION #7-38-030

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: NOTED A BUCKET OF STANDING WATER WITH FROZEN INDIVIDUALLY PACKAGED FISH BEING THAWED. INSTRUCTED TO THAW FOOD ITEMS UNDER COLD RUNNING WATER OR INSIDE THE REFRIGERATION UNIT. SERIOUS VIOLATION #7-38-005(A).

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED. LIDS OPEN ON 2 DUMPSTERS. LARGE AMOUNT OF LITTER AND DEBRIS, ALONG WITH BUCKETS AND CONSTRUCTION MATERIALS, ON GROUND AROUND CONTAINERS. EXTERIOR OF DUMPSTERS STAINED WITH FOOD DEBRIS AND LARGE AMOUNT OF LIVE FLY ACTIVITY. SERIOUS VIOLATION 7-38-020. MUST CLEAN AND MAINTAIN AREA AND DUMPSTERS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #2049819 DATED 5/04/17 NOT CORRECTED:-32) NOTED RUSTY SHELVES THROUGH OUT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE.....NOTED SOME SHELVES LINED WITH FOIL PAPER AT THE REAR PREP AREA. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST, #33) NOTED ALL COOKING EQUIPMENT,SHELVES, REFRIGERATION UNITS, COUNTER TOPS AND DOUGH MIXERS ENCRUSTED WITH FOOD PARTICLES,DIRT, SPILLS AND FLOUR THROUGH OUT KITCHEN PREP AND REAR DRY STORAGE LEADING TO THE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSEKEEPING.#38) NOTED LEAKING FAUCET AT 3 COMPARTMENT SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN, #43) NOTED DIRTY WASH CLOTHS SCATTERED ALL OVER THE PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE. SERIOUS VIOLATION #7-42-090

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE ALL COOLING EQUIPMENT NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND PREPARED BY DATE. ALL PREPACKAGED FOODS ON DISPLAY MUST BE LABELED WITH FOOD NAME, INGREDIENTS AND SOURCE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: SINGLE SERVICE SPOONS IMPROPERLY STORED. MUST STORE TO BE DISPENSED BY HANDLES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOOD ITEMS AND CONTAINERS STORED ON FLOOR. MUST PROVIDE PROPER, RAISED SHELVING FOR STORAGE. REMOVE MILK CRATES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR AND EXTERIOR SURFACES OF MICROWAVES AND REAR ICE MACHINE ARE STAINED WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN EQUIPMENT. ACCUMULATED FOOD DEBRIS ON UNDERSIDES OF TABLES. MUST CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT THE PREP AREAS, AND REAR STORAGE AREA LEADING TO THE WALK IN COOLER, INCLUDING FLOOR DRAINS/GRATES WITH HEAVY FOOD DEBRIS AND DIRT . MUST CLEAN AND UPGRADE HOUSE KEEPING. UNFINISHED FLOOR ALONG EAST WALL OF DINING ROOM (BEHIND COOLERS/FREEZER). MUST FINISH FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DRIED FOOD DEBRIS ON WALLS IN FOOD PREP AREAS AND IN WALK-IN COOLER. MUST CLEAN AND MAINTAIN WALLS THROUGH-OUT. ACCUMULATED DUST ON CEILING TILES AND VENTS IN FOOD PREP AND STORAGE AREAS. MUST CLEAN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: SOME LIGHTS IN REAR FOOD STORAGE AREA ARE NOT SHIELDED. MUST INSTALL LIGHT-SHIELDS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: COOLERS AND HOT HOLDING UNIT MISSING CONSPICUOUSLY PLACED INTERNAL THERMOMETERS. MUST PROVIDE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. MUST WEAR EFFECTIVE HAIR RESTRAINTS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF LENTIL SOUP INSIDE 2 DOOR REFRIGERATION UNIT TO BE IMPROPER AT 67.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $15.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NOTED NO SOAP AT BOTH HAND WASH SINKS AT THE KITCHEN PREP AREA AND NO PAPER TOWEL AT THE REAR HAND WASH SINK BY THE STOVE. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS.MANAGER IMMEDIATELY HAD EMPLOYEES PUT SOAP AND PAPER TOWELS AT ALL SINKS. CRITICAL VIOLATION #7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES THROUGH OUT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE....NOTED DIRTY KNIVES STORED ON WALLS AT THE REAR PREP AREA ABOVE THE PREP TABLE NEXT TO THE COOKING STOVE. INSTRUCTED TO DETAIL CLEAN ALL KNIVES BEFORE STORAGE AND MUST STORED IN A CLEAN KNIFE RACK....NOTED SOME SHELVES LINED WITH FOIL PAPER AT THE REAR PREP AREA. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED ALL COOKING EQUIPMENT,SHELVES, REFRIGERATION UNITS, COUNTER TOPS AND DOUGH MIXERS ENCRUSTED WITH FOOD PARTICLES,DIRTS, SPILLS AND FLOUR THROUGH OUT KITCHEN PREP AND REAR DRY STORAGE LEADING TO THE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSEKEEPING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NSTRUCTED TO DETAIL CLEAN AND MAINTAIN DRY FLOORS AT THE DINNING AREA WITH LEAKING CEILING. MUST UPGRADE HOUSE KEEPING

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKING FAUCET AT BOTH 3 COMPARTMENT SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED DIRTY WASH CLOTHS SCATTERED ALL OVER THE PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES THROUGH OUT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE....NOTED DIRTY KNIVES STORED ON WALLS AT THE REAR PREP AREA ABOVE THE PREP TABLE NEXT TO THE COOKING STOVE. INSTRUCTED TO DETAIL CLEAN ALL KNIVES BEFORE STORAGE AND MUST STORED IN A CLEAN KNIFE RACK....NOTED SOME SHELVES LINED WITH FOIL PAPER AT THE REAR PREP AREA. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT DOOR OF SERVICE COOLER AT THE PREP AREA. MUST REPAIR AND MAINTAIN OR REPLACE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED ALL COOKING EQUIPMENT,SHELVES, REFRIGERATION UNITS, COUNTER TOPS AND DOUGH MIXERS ENCRUSTED WITH FOOD PARTICLES,DIRTS, SPILLS AND FLOUR THROUGH OUT KITCHEN PREP AND REAR DRY STORAGE LEADING TO THE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSEKEEPING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGH OUT THE KITCHEN PREP AREA ESPECIALLY ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT...MUST ALSO DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS WITH HEAVY DIRT AND FOOD DEBRIS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NSTRUCTED TO DETAIL CLEAN AND MAINTAIN DRY FLOORS AT THE DINNING AREA WITH LEAKING CEILING. MUST UPGRADE HOUSE KEEPING

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED LEAKING CEILING AT THE FRONT DINING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKING FAUCET AT BOTH 3 COMPARTMENT SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED DIRTY WASH CLOTHS SCATTERED ALL OVER THE PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SERVICE COOLER AT THE REAR PREP AREA TO BE IMPROPER AT 49.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. MANAGER IMMEDIATELY CALLED FOR REPAIRS. CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS (HOT AND COLD) ON PREP TABLES AND REFRIGERATION UNITS TO BE IMPROPER:-LENTIL 87.7F, CHICK PEA 81.1F, CHICKEN 105.6F, VEGETABLE MIX 132.6F, EGGS 62.6F, CHICKEN (ASSORTED) 53.2F/89.7F/72.5F, SAUSAGE 45.8F, PATTIES(BEEF/POTATOES) 131.4F AND 119.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 85 LBS OF PRODUCTS WORTH $500.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NOTED THE FOLLOWING:- NO PAPER TOWELS INSIDE ALL BATHROOMS AND HAND WASH SINKS OUTSIDE THE BATHROOM, NOTED NO SOAP AT THE HAND WASH SINK OF THE DISH WASHING AREA, NOTED NO SOAP AND PAPER TOWELS AT THE REAR HAND WASH SINK AND NO PAPER TOWEL AT THE FRONT HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS USED BY BOTH EMPLOYEES AND CUSTOMERS. CRITICAL VIOLATION #7-38-030

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: NOTED MISSING MISSING/BROKEN LID ON ONE OF THE OUTSIDE GARBAGE DUMPSTERS. INSTRUCTED TO REPAIR AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES THROUGH OUT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC PAINT AND/OR REPLACE....NOTED DIRTY KNIVES STORED ON WALLS AT THE REAR PREP AREA ABOVE THE PREP TABLE NEXT TO THE COOKING STOVE. INSTRUCTED TO DETAIL CLEAN ALL KNIVES BEFORE STORAGE AND MUST STORED IN A CLEAN KNIFE RACK....NOTED SOME SHELVES LINED WITH FOIL PAPER AT THE REAR PREP AREA. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT DOOR OF SERVICE COOLER AT THE PREP AREA. MUST REPAIR AND MAINTAIN OR REPLACE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED ALL COOKING EQUIPMENT,SHELVES, REFRIGERATION UNITS, COUNTER TOPS AND DOUGH MIXERS ENCRUSTED WITH FOOD PARTICLES,DIRTS, SPILLS AND FLOUR THROUGH OUT KITCHEN PREP AND REAR DRY STORAGE LEADING TO THE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. MUST UPGRADE HOUSEKEEPING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGH OUT THE KITCHEN PREP AREA ESPECIALLY ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT...MUST ALSO DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS WITH HEAVY DIRT AND FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN DRY FLOORS AT THE DINNING AREA WITH LEAKING CEILING. MUST UPGRADE HOUSE KEEPING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED LEAKING CEILING AT THE FRONT DINING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKING FAUCET AT BOTH 3 COMPARTMENT SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED DIRTY WASH CLOTHS SCATTERED ALL OVER THE PREP TABLES NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE