Green Corner

Inspector's notes

Observed two cans of pest control spray near the back office. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ice scoop in the ice with the handle covered by ice. Person in charge (PIC) removed the scoop at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The food storage trays were stacked while still wet on the clean rack near the ware wash area. Person in charge (PIC) coached employees and separated the containers at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pizza boxes stored on the floor near the front counter. Person in charge (PIC) moved the boxes to the back and off the floor at time of inspection. Food containers cannot be stored on the ground. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple employee drink throughout the kitchen and back area that did not have a lid or a straw. Observed 5 screw top water bottles. Discussed with person in charge (PIC) that drinks with a lid and straw reduce the risk of mouth-to-hand contamination. PIC coached employees on using drink containers with a lid and straw. PIC also coached employee on storing drinks in a designated area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple bulk dry-good containers that did not have a lid. Also observed multiple spices that did not have lids. Discussed with person in charge (PIC) that the food needs to be covered to prevent anything from falling into the containers. PIC made a temporary lid with one-time-use containers while new lids are found. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a knife that was in use between the cold-holding flip-top unit and the wall. There was food debris on the wall. Discussed proper storage of in-use utensils with person in charge (PIC). PIC moved the knife to the ware wash station and replaced with a clean knife at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a stack of stainless-steel food storage containers stacked on the clean, ready-to-use shelf that were still wet. Also observed food debris on one of the containers. Person in charge (PIC) moved the wet and soiled containers to the ware wash station at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some wet wiping cloth left on the prep. surfaces. discussed with manager . manager provided multi quat sanitizer at 200 ppm. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some of the food plastic spatulas, damages, torn/some parts mising. discussed with manager. manager replaced . discarded older spatulas . Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the cookline, food prep. reach-in cooler, pans of stuffed grape leaves at 49 deg f . discussed the proper cold holding for the tcs food. manager removed. please ensure rte/tcs is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the back warewashing area, some washed pans wet atop each other, also these pans had old datemarking stickers still attached to the washed pans. discussed with facility manager. manager removed each pan and removed old stickers and re air-dried the washed pans. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed multiple take out containers in the back kitchen stored facing up. showed manager. recommended to keep take out containers, facing down or wrapped. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

please obtain sanitizer test strip. discussed with manager, facility utilizes quat ammonia for the sanitizer as well as chlorine for the dishwashing equipment. facility manager sent a staff to restaurant supply store, sanitizer test strips obtained. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw marinated beef stored above RTE pickles, yogurt and tzaziki sauce in the walk in cooler. Also observed undercooked chicken in a holding steamer stored above undercooked beef. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Discussed that while the chicken and beef are not yet ready to eat, the undercooked proteins should be maintained separated until fully cooked. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prepared hummus in the walk in cooler dated 1/14 and 1/15. Per PIC, the hummus' were prepared using beans cooked the day before (1/13 and 1/14, respectively.) RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). TCS foods must be date marked using the date the oldest ingredient was prepared, not the date the final preparation was made. All RTE/TCS foods were properly date marked at the time of inspection. Advised PIC to include discard and prep dates to ensure foods are consumed within 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 15+ large, metal containers of hummus cooling in the walk in cooler with temperatures ranging from 44-62*F, internally. Observed 6"+ of cooling foods in each container with the lid one. Observed the pans stacked 2-3 containers high with lids on. Per PIC, the hummus was prepared from already cooled beans. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed damp wiping cloths stored on cutting boards on the cook line. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sticky residue on the inside of the dishwasher in multiple areas. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. Establishment has 2 CFPMs. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. Establishment has 2 CFPMs. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Observed an ambient air temperature of 52*F when measured with a min/max thermometer in the left prep cooler across from the grill. Observed TCS foods inside the cooler measuring 46-52*F when measure with a probe thermometer including dolmas, cheese, hummus, and tabouli. PIC stated all TCS foods had been in the cooler for less than 4 hours. Improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised PIC to store TCS foods mixed with ice, in ice baths, or in other units until the cooler can be repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 52*F when measured with a min/max thermometer in the left prep cooler across from the grill. Observed TCS foods inside the cooler measuring 46-52*F when measure with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco ------ Employee drinks observed being stored on top of the dishwasher, wire racks above cleaned utensils, and a shelf above soup and rice for service to customers. Employee drinks must have a lid and straw and be stored away from/in a manner that cannot contaminate food contact surfaces, food, drink, ice for customer consumption. Employee moved drinks to a proper storage area. Correct By: Corrected At Time Of Inspection

Core-3-304.12, C: In-Use Utensils, Between-Use Storage ----- Observed plastic containers previously used for raw garlic being used as scoop stored directly in ice in the ice machine and in the bulk flour and rice buckets. Advised PIC that utensils should have a dedicated handle to prevent contamination. PIC replaced the scoops with handled utensils at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment ------ Observed multiple prep cooler gaskets in disrepair with large sections unable to provide a tight seal. All equipment must be maintained in good repair. Must repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-4-603.12, C: Precleaning ------ Observed multiple dishes stored as clean that still had date marking stickers attached to the outer surface. PIC was instructed to remove the stickers and use dissolvable stickers if need be. Utensils and food contact surfaces shall be clean to sight and touch after washing, rinsing and sanitizing. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------- Observed a small leak from the main hand sink on the cook line. Repair leak and maintain plumbing in good repair prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection