SOPHIE'S MEDITERRANEAN GRILL

Repeated violation: Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.

Repeated violation: Multiple wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time. Repeated violation: Some clean working utensils including spoons used to portion soup and rice were stored in unclean container/surface. [CA] Store all clean utensils in clean containers in between use.

Repeated violation: Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Repeated violation: The two upright white freezers stored back in the kitchen are not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved, or ETL/UL Sanitation listed one.

Repeated violation: The hot water supply on the handwash station located in the kitchen and the three compartment warewash sink was very low. [CA] Increase the hot water flow on both sinks immediately.

The hot water supply on the handwash station located in the kitchen and the three compartment warewash sink was very low. [CA] Increase the hot water flow on both sinks immediately.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

The two upright white freezers stored back in the kitchen are not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved, or ETL/UL Sanitation listed one.

Some clean working utensils including spoons used to portion soup and rice were stored in unclean container/surface. [CA] Store all clean utensils in clean containers in between use.

Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.

A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Some clean working utensils including spoons used to portion soup and rice were stored in unclean container/surface. [CA] Store all clean utensils in clean containers in between use.

The two upright white freezers stored back in the kitchen are not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved, or ETL/UL Sanitation listed one.

Employee belongings including medication and open cup drinks were stored on the utensil and food storage shelves and in the food preparation table. [CA] Employee belongings must be stored in designated area.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.