El Souk Restaurant, Inc

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (RICE AT 151.5F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPA...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPAIR THE TORN DOOR GASKET INSIDE OF THE PREP COOLER NEXT TO THE PREP TABLE AT THE REAR PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, PREP TABLES, AND 1 BURNER STOVE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELDS AND END CAPS FOR ALL LIGHT FIXTURES IN THE REAR PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

THE LIGHT FIXTURES ABOVE THE GRILL AREA MUST BE SHIELDED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST PROVIDE 2 SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED IMPROPERLY MAINTAINED HANDSINKS IN THE PREP AREA AND EMPLOYEE RESTROOM AND AN INACCESSIBLE HANDSINK IN THE REAR PREP AREA. OBSERVED NO HOT WATER AVAILABLE AT THE HANDSINK IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO REPAIR. ALSO, ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NO PEST CONTROL LOG BOOK WAS PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK AT ALL TIMES FROM A LICENSED PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (RICE AT 155.8F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREP...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPAIR THE TORN DOOR GASKET INSIDE OF THE PREP COOLER NEXT TO THE PREP TABLE AT THE REAR PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, PREP TABLES, AND 1 BURNER STOVE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST PROVIDE LIGHT SHIELDS AND END CAPS FOR ALL LIGHT FIXTURES IN THE REAR PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST PROVIDE 2 SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST REPLACE BROKEN LIGHT SHIELD ABOVE FOOD PREP AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

(7-38-005A) FOUND A BIG BOWL OF COOKED CHICKEN, DATED 11/4/12, AT 56.2F (TOTAL WEIGHT=29 LBS.), IN THE FRONT COOLER (AIR TEMP=39.5F). INSTRUCTED TO PROPERLY DISPOSE OF SAID FOOD. (TOTAL VALUE=$200.00)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS UNDER HEAVY COOKING EQUIPMENT MUST BE KEPT CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WATER-STAINED CEILING TILES BY DISHROOM MUST BE REPLACED & DUSTY BATHROOM VENT MUST BE LEPT CLEAN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MISSING LIGHT SHIELD IN REAR PREP AREA MUST BE REPLACED.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

BATHROOM DOOR NEEDS A SELF-CLOSING DEVICE, MUST PROVIDE.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED THE RESTROOM HANDSINK WITHOUT A SUPPLY OF PAPER TOWELS, FRONT EXPOSED HANDSINK WITHOUT PAPER TOWELS, AND THE REAR EXPOSED HANDSINK WITHOUT HANDSOAP. MANAG...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REMOVE THE DEAD INSECTS FROM THE FLOOR IN THE BASEMENT.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE REQUIRED FOR ALL FOOD HANDLING EMPLOYEES. MUST PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 48-50 DEGREES F. MUST REPAIR SO THAT COOLER MA...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND APPROXIMATELY 34 LBS OF POTENTIALLY HAZARDOUS FOOD ITEMS IN PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 46.5-62.0 DEGREES F. FOOD ITEMS FOUND INCLUDE RAW & COOKED BEEF,...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS IN PREP AREAS AND REMOVE FOOD DEBRIS. ALSO REMOVE ALL DEAD ROACHES FROM FLOORS THROUGHOUT BASEMENT.