FALAFEL FLARE

1. Handwash sink in front service area blocked by AC unit. 2. Handwash sink in back service area has rice cooker placed in basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Excessive grease build-up on ventilation hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair.

No test strips were present at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. Spices are stored with no labels. [CA] Write common name on storage containers of spices. 2. Spices stored on top of electrical fuse box. [CA] Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination.

Several flies were present through out facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Beef thawing in prep sink with no water present. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Excessive food debris on refrigerator handles and the sides of the prep unit. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

No thermometers were provided. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Excessive grease and food build-up on floors and walls of facility. [CA] Walls and/or floors in food preparation area shall be kept clean.

Excessive clutter underneath warewash sink and around water heater. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Meat slicer was visibly soiled. Per operator it was used less than 4 hours ago. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. [COS] Operator began to clean meat slicer.

Yogurt sauce and cut tomatoes in prep unit measured at 49F. Per PIC they were just placed in the prep unit less than 2 hours prior. [CA] PHFs shall be held at 41°F or below. [COS] Moved PHFs to upright cooler.

Bidet in restroom leaking on the floor. [CA] Toilet facilities shall be maintained clean and in good repair.

Toilet bidet sprayer leaking onto restroom floor. [CA] Toilet facilities shall be maintained clean and in good repair.

PHFs at prep-linemeasured above 41F (tomatoes 67F, tahini 68F, hummus 67F). [CA] PHFs shall be held at 41°F or below. [SA] PIC made ice bath for PHFs in prep-cooler.

Handwash sink near cook-line partially blocked by AC unit. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Cups used as scoops and stored in bulk foods[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

1. Accumulated food debris and food splatter all over wall behind meat slicer. 2. Accumulated grease on floor at the cook-line. [CA] Walls and/or floors in food preparation area shall be kept clean.

1. Prep-line 2-door reach-in refrigerator had an ambient temp of 73F and PHFs above 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2.Faucet at prep-sink not working. Per PIC, they are prepping food in 3-comp sink and sanitizing between use. [CA] The food prep sink shall be operable at all times.

Meat slicer had accumulated food debris on food contact surface. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. [SA] Operator wont use meat slicer until properly sanitized.

Large gap at the bottom of rear exit door. [CA] Ensure gaps are less than a 1/4inches to prevent vermin entry.

1. Exhaust fan in bathroom completely clogged by accumulated dust and debris. [CA] Exhaust fan shall be maintained clean and good repair. 2. Accumulation of grease on debris on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

No test strips were available during inspection. [CA] Testing equipment and materials shall be readily available at all times.