OKLAVA

Measured the following pastries on counter between 67F-70F: -Three cheese, potatoe, beef, spinach, mozarella, cheese, Anatolian cheese, Hand rolled borek Per employee, pastries were baked this morning at 8a. Measured milk and almond milk on counter at 54F. [CA] Maintain potentially hazardous food 41F and below or 135F and above. Keep pastries in refrigerator and warm in oven upon customer order. Store milk in containers of ice in between uses. [COS] All food was discarded in trash. Container of ice provided for milk. Previous inspection the TPHC handout provided but was not received by this Department. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Provided TPHC hand out to be completed for follow up inspection.

Observed back hand sink blocked by a table and front hand sink noted with a plate. [CA] Keep hand sink accessible and unobstructed at all times.

REPEAT VIOLATION. Lack of food safety managers certificate and food handler cards on site. [CA] At least one person shall be food safety certified. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Observed fruit flies at front counter near pastries and in back prep area. Front door left open. [CA] Eliminate fruit flies, contact pest control service and keep door closed at all times.

Lack of chlorine test strips to test dishwasher. [CA] Provide chlorine test strips.

Lack of current food safety managers certificate and food handler cards. [CA] At least one person shall be food safety certified. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Measured pastries with beef, potato, cheese between 72-73F. [CA] Maintain potentially hazardous food 41F and below or 135F and above. [COS] Pastry was labeled with discard time. Per manager, pastries are replenished every 2 hours. Manager will utilize time as a public health control for these pastries. TPHC handout provided.

Lack of chlorine test strips for the chemical dishwasher. [CA] Provide test strips and test daily at 50 ppm chlorine.