MEDITERRANEAN WRAPS

Measured multiple portions of beef in a metal container on the flat top grill measured between 90F - 102F. The PIC stated the beef was cooked on the grill approximately 45 minutes prior and then placed in the metal insert with room temperature water. [CA] Maintain PHF at or above 135F when hot holding. [COS] The beef was reheated to above 165F at the flat top grill.

No three compartment sink was observed installed in the facility. A sprayer station and low temperature dishmachine are used to clean and sanitized multiuse utensils. This facility must immediately cease operations if it is unable to effectively clean and sanitize multiuse utensils at any point during operation. [CA] Restore the three compartment sink to its originally approved location and installation. All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils.

Measured one container of cooked chickpeas stored covered in a deep plastic bin at the back walk in cooler between 79F on the outer portions of the container and 110F in the middle of the container. The PIC stated the chickpeas started cooling approximately 3 hours prior. [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] Approximately 10 lbs of chickpeas were voluntarily discarded. See VC&D report.

The available probe thermometer was not properly calibrated at the time of inspection. [CA] Maintain thermometers available and accurate. [COS] An ice bath was made and the thermometer was calibrated and verified in conjunction with the specialist.

Observed cardboard lining shelves in the warewashing/food preparation room. [CA] Equipment surfaces must be maintained nonabsorbent, durable, and easily cleanable.

Observed soiled cardboard used as shelf liner on prep tables in prep room. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

*Repeat violation Lack of food 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.

Observed prepackaged containers of zaatar, sumac, turkish delight and house chai blend with various spices not properly labeled. [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.