HOLY LAND RESTAURANT & CATERING

Roasted cauliflower measured 48F while maintained in a plastic wrap covered pan in the walk-in cooler. Per the owner, it had been cooked yesterday, and maintained in the walk-in cooler to cool overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Roasted cauliflower was voluntarily discarded.

Only handwash sink in the main kitchen area lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels were restocked.

Numerous potentially hazardous foods, including tabbouleh, cooked eggplant, yogurt, cheeses, and sliced tomatoes measured between 46F and 47F while maintained in the prep cooler at the entrance of the kitchen. Ambient of the unit measured 46F via probe. Staff stated that some of the foods had been placed into the unit less than 2 hours prior, while others had been maintained in the unit overnight. Per staff, the refrigerator had accidentally been left open overnight, and they had just closed it. Refrigerator observed pushed up against the wall, with little to no space for ventilation. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that all refrigeration units are capable of maintaining at 41F or below. [COS] Owner voluntarily discarded all potentially hazardous foods maintained in the unit since last night. All other foods were relocated to the walk-in cooler.

1. Lacking single use paper towel at the ONLY hand wash station at front service line. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator restocked. 2. Found ONLY hand wash station in back prep area blocked by several cloth towels. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate towels.

1. Found accumulated food debris under refrigeration unit, shelving units and cooking equipment. [CA] Routinely clean. 2. Found exterior screen door with gaps greater than 1/4 inch. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 3. Found puddle of water under hand wash sink cabinet located at front service line. [CA] Routinely clean. 4. Observed garbage/recyclable bin open. [CA] Ensure all bins are closed when not in use.

Found 2 DEAD cockroaches in the following areas: in front of walk-in-cooler and near the water heater. [CA] Eliminate all evidence of DEAD cockroach. Clean and sanitize all effected areas. Continue to provide approved pest control services.

1. Found cove base tile near walk-in-cooler dislodged. [CA] Ensure coved based tile are fitted to wall. 2. Found holes in wall under sinks, under microwave oven. [CA] Seal all holes, gaps and crevices to prevent the entrance and harborage of vermin. 3. Found electrical outlet missing covers throughout food facility. [CA] Provide outlet covers.

Grime accumulation on the fan guard in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.

Observed a dual stock pot burner and dual oven not under the exhaust hood while in use. [Corrective Action] All cooking equipment that emits heat, water vapor, smoke, grease vapor shall be used under the exhaust hood with at least 6 inches overhang.

Mold like grime observed inside of the ice machine. Grime not in direct contact with ice. [Corrective Action] Thoroughly clean and sanitize inside of ice machine.

1. Observed ice machine elevated using wooden pallet like object. [Corrective Action] Discontinue using the wooden pallet to elevate the ice machine. Replace with longer legs or leg extension. 2. Large work table in the kitchen observed elevated using cracked bricks. [Corrective Action] Discontinue using cracked bricks to elevate work table. Use leg extensions.

Pooling of water on the floor under the handwash sink at the service area due to water leak. [Corrective Action] Repair to stop the leak.