SAJJ MEDITERRANEAN

Eggplant ragout measured 123F while maintained in the steam table at the front service line. Per staff, it had been cooked less than 1.5 hours prior and placed into hot holding. Potentially hazardous sauces (salsas, tzatziki, etc.) in individually portioned cups measured between 69F and 70F while maintained in an insert on top of a preparation surface near the cook-line. Per staff, sauces had been removed from refrigeration less than 45 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Eggplant ragout was reheated to greater than 165F and placed back into hot holding. Potentially hazardous sauces were relocated to the walk-in cooler.

Multiple instances observed in which employees washed hands with soap for less than 5 seconds. [CA] Employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact with cleanser and warm water by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds.

Feta cheese, tzatziki, hummus, and salad containing sliced tomatoes measured 47F-49F in the inserts within the cold-hold line at the front service area. Per staff, items had been relocated directly from the walk-in cooler to the cold-hold line 45 minutes prior. Feta cheese, tzatziki, hummus, and salad containing sliced tomatoes measured 45F-49F while maintained in the upper and lower parts of the prep cooler in the middle of the kitchen area. Per staff, items had been relocated directly from the walk-in cooler to the prep unit less than 1 hour prior. Ambient of the prep cooler measured 54F via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below. Note: Recommend calling a refrigerator technician to conduct repairs on the prep cooler [COS] All PHF's relocated to the walk-in cooler.

One dead cockroach observed on the raised platform adjacent to the water heater. Three dead cockroaches observed in an old, folded sticky trap underneath the ice machine. Two dead cockroaches observed in two traps underneath the left-side upright cooler in the back kitchen area. *No other evidence of cockroaches observed* Reviewed pest control report service report conducted on 10/02/25 by Orkin, which stated that no vermin activity was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Some dishes and containers were only partially submerged with sanitizer solution at 3-comp sink. [CA] When washing dishes ensure containers are fully in contact with sanitizer solution (100ppm chlorine for 30 seconds or 200ppm quaternary ammonia for 1 minute). [CA] Containers were rotated and placed in sanitizer solution for longer to ensure all parts of the container were in contact with sanitizer solution.

Broken hot plate for heating up tortillas observed to be broken and on counter by food service line. Per operator they will be removing the unit. [CA] Remove broken units and unused equipment from facility.