Sasa Restaurant & Sweets

Inspector's notes

Observed two dead roaches in the dry food storage room. Informed Person in Charge that they should remove dead or trapped creatures promptly to reduce the attraction of insects and development of odors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager on site at the time of inspection. 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 employee prepping food, walk from kitchen through two-way swinging doors, deliver food to customer, back to kitchen through swining doors and continue prepping food without washing hands. Observed different employee come from kitchen through two-way swinging doors, then prepare food with gloved hands without washing hands after passing through swinging door and contaminating hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap at the only handwashing sink in the kitchen area by the cookline. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled unpasteurized eggs stored above RTE olives, raw ground beef stored above intact beef in the walk-in cooler at the time of inspection. 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 was instructed to properly store all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Consecutive repeat violation: 3rd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meat spit 80*F-90*F rotating without the heat source turned on at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Instructed PIC to turn heat source on at the time of inspection and reheat improperly hot held TCS food items to 165°F at time of inspection. Provided PIC with gyro and shawarma guidance at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tzatziki sauce 62*F, feta cheese 49*F, cut tomatoes 52*F in the prep table at the 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. Per PIC, TCS food items were pulled from the walk-in cooler one hour prior to inspection time. Instructed PIC to relocate improperly cold held TCS food items to the walk-in cooler to cool TCS foods down to 41*F at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table on the cookline with a temperature of 46*F measured with inspectors min/max thermometer at the time of inspection and TCS foods between 49-62*F per inspectors calibrated probing 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. Reinspection can be verified via electronic means. Corrective Action: Correct prior to re-inspection on 11/17/25.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. 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. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed in handwash sink at pastry corner various dirty dishes and wares. Discussed with PIC that handwash sinks shall not be used for activities other than handwashing to encourage proper handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in walk-in cold holding unit: container of raw, unpasteurized shell eggs being stored over cooked soup; raw, unpasteurized shell eggs being stored above baked goods; raw ground beef kebabs and raw chicken kebabs being stored above raw, intact 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. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. PIC is in the process of obtaining a Food Protection Manager certificate. 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 in walk-in cooler: tray of raw chicken being stored above raw, ground beef and containers of raw chicken being stored above raw, intact lamb. Additionally observed in prep table reach-in cooler: container of raw chicken being stored above cooked gyro meat. 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. Corrective Action: Corrected at time of inspection.