OREN'S HUMMUS SHOP

Beef and chicken skewers in the drawer cooler located at the cook line were measured at 44 - 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Back door in the kitchen was kept partially open at time of inspection. [CA] Keep exit doors closed when not in use to prevent the entrance of vermin.

Hot water at the three compartment sink was measured at a maximum of 108F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

The hand wash sink drain within the warewashing area is clogged and not flowing (additional fully functional hand wash sinks were available for use). [CA] Repair hand wash sink drain. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

Measured cream sauce at 48 F within a squeeze bottle halfway inserted into an ice bath at the waiter plating area. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cream sauce labeled with a start and discard time. If facility intends to continue utilizing time as a public health control, provide TPHC procedures for review and approval.

Observed drain fly activity at the front bar area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed the use of plastic to-go bags to directly store lamb within the walk in freezer. [CA] Discontinue the use of to-go bags in direct contact with food. Use food grade approved bags or containers.