Observed black debris inside pepsi soda nozzle. Please clean and sanitize. CORRECTED.

Observed the ice scoop stored directly on top of the ice machine. Manager corrected. Store ice scoop in container on top of the ice machine. CORRECTED.

Observed a big pot stored on top of the hand wash sink in the back of house. Ensure hand wash sinks are kept open and accessible at all times in order to facilitate hand washing. CORRECTED.

Observed the hand wash sink at front counter to not have soap. MANAGER CORRECTED. CORRECTED.

Observed raw ground beef stored over falafel (vegan) in refrigerator next to cook line. Store foods in refrigeration units according to final cook temperature (highest on the bottom shelves). See Below:

TOP LEVEL >>> Ready to eat foods, produce
NEXT LEVEL >>> Fish, eggs, pork, beef, lamb, veal
NEXT LEVEL >>> Ground meats (not including poultry)
BOTTOM LEVEL >>> Poultry and stuffed meats.

Manager corrected. CORRECTED.

Observed raw chicken stored in a large container (around 12 inches tall and 24 inches by 12 inches). Per manager, the chicken had been placed into cold-holding that morning. Chicken temped at 47*F. Use thin pans 1 to 2 inches in size in order to facilitate fast cooling. Foods shall be cooled to at or below 41*F within 6 hours.

Observed cleaning chemical stored on bottom shelf of prep table (where foods are stored). Manager corrected by moving chemical to front area. CORRECTED.

Keep chemicals store on surfaces away from food.

Observed chicken and ground beef stored in cooler which had ambient temp of 46*F. Move chicken and ground beef to working cooler ASAP. Do not use this cooler to store potentially hazardous foods (raw meats) again until it is holding temp at or below 41*F. Repair or turn down unit. Manager moved all foods out of cooler during inspection. Per manager, they will not use the unit again as they were only using it occasionally for large catering orders.

Observed the hand wash sink in back of house to be obstructed with two large containers, making it inaccessible. Hand wash sinks shall remain accessible at all times in order to facilitate employee hand washing. CORRECTED.

Observed mold build up on the interior surface of the Dr. Pepper nozzle of the soda machine in the dining room. Please clean and sanitize.

MAJOR VIOLATION: Sink and Surface sanitizer observed to be at 0PPM. Have sanitizer serviced so that it reaches proper levels (272-700PPM). In the mean time use chlorine sanitizer for ware washing at 3 comp sink. Facility has chlorine sanitizer available. MITIGATED.

Observed bucket of chlorine sanitizer on cook line at 0PPM. Manager replaced. CORRECTED.

Observed hole in ceiling above the water heater. Seal hole so as to prevent pest entry into facility.

Observed ice scoop stored on top of dusty ice machine. Store ice scoop on a sanitary surface such as an insert pan or clean container. Owner corrected by placing ice scoop in a clean container. CORRECTED.

Observed unsecured CO2 tank in BOH. Please secure and fasten.

Observed paper towel dispenser for hand wash sink in 3 comp sink area to be empty. Ensure hand wash sink is stocked with paper towels. Additionally, observed a metal food container stored in basin of hand wash sink. Keep hand wash sink basin open and use only for washing hands. Owner corrected during inspection by restocking paper towels. CORRECTED.

Note: Given that hand wash sink near cook line does not have hot water at the moment (owner plans to repair soon), it is essential that this hand wash sink is fully stocked and accessible.

Observed container of Raid insect killer stored on top of soda bibs. Store all chemicals below food/utensils/equipment in order to prevent contamination. Manager corrected by moving chemical to chemical storage area. CORRECTED.

Observed pizza boxes stored on the floor in BOH. Store all utensils and food containers at least 6 inches off the floor.

Observed a single dead cockroach in dry storage area (not contaminating any food). Please clean and sanitize area. Monitor for signs of pests and service if needed.

Food manager certification expired October 2022. Please obtain new certification and email copy to [email protected]

Note: Per owner, location attempted to renew food protection manager certification but was unaware it could be done online. Location had several food handler cards which had been renewed in March 2023.

Food manager certifications can be renewed online with several programs including ANSI, Servesafe, Thompson Prometric, Experior, National Registry, and 360 Training.

Observed hand wash sink across from three compartment sink to be leaking. Repair hand wash sink.

Observed soup sitting in hot holder at 51*F. Per owner, soup had been placed into hot holding device with water approximately 15 minutes prior to inpsection. Heat foods to 165*F before placing them into hot holding. Owner placed soup on grill to heat it to 165*F. CORRECTED.

Observed unlabeled spray bottle of yellow liquid stored on prep table. Label all chemical spray bottles with the common name of what is present inside.

Observed ground beef thawing on prep table. Per owner, location thaws ground beef in a bucket of water. If choosing to thaw ground beef with water room temperature, ensure that ground beef is kept under running water which is no higher than 70*F.

Use only one of four approved thawing methods:
1) Inside refrigeration
2) As part of the cooking process
3) Under cool running water (70° F) for no longer than two hours
4) In a microwave, provided food is immediately prepared after thawing

Note: Inspector showed owner how to set up bin with ground beef and thaw under running water. CORRECTED.

Observed mold below three compartment sink to right of floor sink. Please clean.
Observed debris build up in hard to reach area below pipe and ice machine in kitchen. Please clean.

Observed hole of approximately 3/4" by 3/4 inch below three compartment sink. Seal hole to prevent potential pest entry into restaurant.

Observed soda spill on the floor in the dry storage area. Clean ASAP.

The health permit was not posted on-site. Per owner, it may still be at his house.

Please post the health permit in a conspicuous location in the facility.

Observed a cup of soda with cigarette buds inside stored on the food rack in the dry storage area.

Store personal drinks in a cup with lid and straw or closed bottle in designated area for employee food only. Ensure there are no tobacco stored with facility food.