FALAFEL STOP

Soap dispenser not operable at the hand wash station in the back food prep area. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] PIC provided hand soap.

Employee was observed handling refuse bins and then putting on gloves without washing hands. Employee was directed to wash with soap and dry with paper towels. Instead, employee rinsed with water only and proceeded to put on gloves again. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] PIC directed employee to properly wash hands prior to food preparation.

Food containers stored directly on the floor in the food prep area and inside the walk in. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Numerous fruit flies observed in the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Wet wiping cloths are left on counters throughout the kitchen. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Accumulation of debris on kitchen floor. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Deterioration of tiles grout below the 3-comp sink [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Food manager certificate is not available for review. Employees food handler cards are not available. [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. 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.

Probe thermometer is not available. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Rear handwash sink drains slowly. [CA] Repair plumbing fixture and maintain in clean and good repair.

Soap dispenser at the hand sink adjacent to the 3-comp sink is not operational. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers at all times.[COS]

Test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Food Safety Manager certificate and food handler cards not available for review. [CA] - At least one person maintains a valid food safety manager certificate. Ensure all food handler cards are maintained on staff.

Handwash sink in rear prep room inacceessible due to tray on top of sink [CA] - Ensure all handwash sink

Thermometers not available to meat walk in cooler, veggie walk in cooler and refrigeration drawers. [CA] - Provide accurate thermometers to all refrigeration units. Thermometers shall be readily visible and in the warmest part of each unit.

Observed wooden boards used on the base of the food preparation sink in the rear prep room. Wooden boards appear unclean and heavily stained. [CA] Discontinue use of wood materials in kitchen. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.

The Green placard from previous inspection is not posted [CA] - The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.The placard shall not be removed.

test strips not available to check sanitizer, current strips were damaged from water. [CA] - Provide appropriate test strips to check sanitizer levels

Warm water is not available to restroom, temperature peaked at 92F [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Inside refrigeration drawers at meat cooking area, measured various portions of raw chicken between 53-57F. [CA] - PHFs shall be held at 41°F or below. [COS]- Chicken moved to walk in cooler to rapidly cool.