Degaly

Inspector's notes

Observed meat slicer with accumulated build-up of meat residue and PIC stated that it had not been cleaned in the last 24 hours and stored as clean on counter. PIC had employee clean and sanitize slicer at time of inspection. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lentil soup in warmer with an internal temperature of 85*F, PIC stated that it was prepared 3 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed marinated meats, hummus, and sauces inside walk-in unit without date labels. PIC stated that they all had been made within the past three days. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grill cleaner stored on shelf above clean utensils in dry storage area. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee food intermingled with customer food in prep table. Employee food must stay separated from customer food at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. PIC stated that they are a CFPM but were unable to produce the certificate at time of inspection. Discussed with PIC getting a copy of the certificate printed and posted at the establishment for future inspections. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed sliced tomatoes and shredded/torn lettuce with internal temperatures ranging 47*F-51*F in the top of a prep table unit. PIC stated that these items were prepped at room temperature and placed in the table about three hours prior. Instructed PIC to move the tomatoes and lettuce to the bottom of the unit to cool down to 41*F. PIC placed the tomatoes and lettuce in the bottom of the unit at time of inspection. Discussed with PIC that all TCS foods prepped at room temperature need to be placed into a cooling unit to be cooled down to 41*F before placing them in the prep table to be cold held. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for foods with internal temperatures between 52*F - 60*F in refrigerated prep unit: cut tomatoes, coleslaw made with cabbage, shredded lettuce, shawarma chicken and crumbled cheese. Person in charge indicated these foods had been in the unit for more than 4 hours. The measured ambient temperature of the unit using a min/max thermometer was 52.0*F. 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 2/24/25. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut tomatoes (internal temperature 48*F) and hummus (internal temperature 52*F) in refrigerated prep unit. Person in charge indicated these foods had been in the unit for less than 2 hours. The measured ambient temperature of the unit using a min/max thermometer was 54.3*F. Except during preparation, cooking, cooling or when time is used as a control all TCS (time/temperature controlled for safety) 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes (internal temperature 48*F) and hummus (internal temperature 52*F) in refrigerated prep unit. Person in charge indicated these foods had been in the unit for less than 2 hours. The measured ambient temperature of the unit using a min/max thermometer was 54.3*F. 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 2/12/25.