SHISH KABOB MEDITERRANEAN CUISINE

1) Observed the back door to the outside propped open at the time of inspection. [CA] The back door shall be kept closed at all times. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed trash can is stored inside the janitorial sink. [CA] Discontinue storage of equipment inside the janitorial sink. The janitorial sink shall be available for use.

In the upright cooler at the customer area, observed appetizers (yogurt, eggplant, etc.) available for self-service are missing labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor. (NOTE: Labeling information is not needed if food is not available for self-service. Per PIC, foods will be stored behind the counter.)

Facility Environmental Health Permit is unavailable for review on-site. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Facility lacks active Food Safety Manager Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

In the steam table, measured rice from 115-135F. The rice is double stacked and placed in another container inside the steam table. Per PIC, the rice was cooked 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Specialist directed employee to reheat the rice to above 165F before placing back in the steam table for hot holding. Ensure foods are not double stacked inside the steam table.

In the 2-door upright cooler, observed raw meat kebabs stored above bell pepper kebabs. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Observed numerous drain flies in the warewashing area underneath the 3-compartment sink. [CA] The premises of a food facility shall be free of vermin and other non-disease carrying drain flies, insects, weevils, ants, and gnats.

1) Facility lacks stopper for the 3-compartment sink. Confirmed facility is able to use paper towels to effectively plug and fill up the sink during inspection. [CA] Plugs or stoppers shall be available to fill up the warewashing sink. 2) Facility lacks test strips for sanitizer of choice. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Lack of chlorine test strips. [Corrective Action] Provide chlorine test strips to be able to monitor chlorine sanitizer concentration.

Lack of probe thermometer. [Corrective Action] Provide probe thermometer.

Flickering light at the customer dining area. [Corrective Action] Repair light.

Lack of labels on pre-packaged foods in the single door upright display cooler. [Corrective Action] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Lack paper towels in the paper towel dispensers at both handwash sinks. Loose roll of paper towels nearby. [Corrective Action] Maintain paper towel dispenser stocked at all times.

Observed water leak at the pre-rinse faucet. [Corrective Action] Repair to stop the leak.

FOUND THE FOOD EMPLOYEE NOT USING A HAIR RESTRAINT FOR THE LONG HAIR. [CA] USE A HAIR RESTRAINT.

FOUND BEEF THAWING AT THE 3 COMPARTMENT SINK. [CA] USE THE FOOD PREPARATION SINK TO THAW FOOD.

FOUND CARDBOARD BEING USED TO LINE A COUPLE OF SHELVES IN THE COOKING AREA.[CA] CARDBOARD IS NOT ALLOWED TO BE USED TO LINE A SHELF.

FOUND BEEF BEING THAWED IN STANDING WATER AT THE 3 COMPARTMENT SINK IN STANDING WATER. [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 A PART OF A COOKING PROCESS.

FOUND A JACKET STORED ON THE SHELF NEXT TO FOOD ITEMS IN THE COOKING AREA. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.

MISSING PAPER TOWELS AT THE HAND WASH SINK IN THE FOOD PREP AREA. [CA] PROVIDE PAPER TOWELS AT ALL TIMES. COS