SHISH KABOB MEDITERRANEAN GRILL

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the following: (1)Reach-in cooler with ambient of 52F is unable to maintain TCS foods 41F or below in main kitchen. (2)Walk-in freezer with malfunctioning door and excessive ice build-up on the inside near the door in main kitchen. C/A: Equipment shall be kept in good repair Correct within 72 hours

Proper cold holding temperatures — Inspector Note: Observed several cold holding violations inside reach-in cooler of main kitchen. C/A: Ensure cold holding TCS foods are 41F or below at all times. COS: Discarded

Proper date marking and disposition — Inspector Note: Observed several TCS foods (bean soup, tomato cucumber salad, diced watermelon, tzatziki sauce, and beef soup) prepared on 6/27 and 6/28 lack date marking in walk-in cooler of main kitchen. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Items date marked

Food properly labeled; original container — Inspector Note: Observed expired milks in walk-in cooler of main kitchen, visibly curdled and with Use By date of 9/25/25). C/A: Time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: Discarded

Approved thawing methods used — Inspector Note: Observed frozen chicken kabobs thawing on prep counter of main kitchen. C/A: Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water COS: PIC moved to walk-in cooler to thaw

Washing fruits and vegetables — Inspector Note: Observed facility is using 3 compartment ware washing sink to prepare produce in main kitchen. C/A: Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only. Correct within 10 calendar days

Insects, rodents, and animals not present — Inspector Note: Observed dozens of flying insects throughout main kitchen. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Correct within 10 calendar days.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Upon arrival, employees stated no one is in charge and that the owner is gone. C/A: There must be a person in charge on the premises of the food service establishment at all times. COS: Owner arrived during inspection

Certified Food Protection Manager — Inspector Note: Facility does not have a CFSM. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM). Correct within 30 calendar days

Hands clean and properly washed — Inspector Note: Observed food employee handle trash can, then proceed to touch carrot without washing their hands first in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: Hands washed

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed food employee touching ready-to-eat carrots with bare hands in main kitchen. C/A: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Carrots discarded

Management knowledge, responsibilities, reporting — Inspector Note: PIC could not verify that all employees have been informed of their responsibility to report about their health. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Correct within 72 hours

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink across from stove in main kitchen is inoperable. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employees. Correct within 10 calendar days.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwashing cleanser is not available at hand sink across from stove in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct within 72 hours

Food stored covered — Inspector Note: Observed several food items stored uncovered in walk-in cooler of main kitchen (grilled eggplant, sliced radish, chopped bell peppers and onions). C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered