Egyptian Restaurant

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

BEVERAGE CUP STORED INSIDE PARMESAN CHEESE CONTAINER

*10 Clean Sight and Touch

CUTTING BOARDS ARE HOLDING BLACK BUILD UP/ INTERIOR OF RIC HAVE DEBRIS ACCUMULATION PROVIDE SURFACES TO BE MAINTAINED FREE OF ACCUMULATION

*21 Person in charge must be on site at all times.

PROVIDE CFM AT ALL TIMES

*28 Date marking > 24 hrs,on site,temp 41F

PROVIDE EXPIRATION DATE FOR RTE FOODS LASTING LONGER THAN 24 HRS

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

EXTREMELY RUSTED SHELVING USED FOR CONTAINER STORAGE

*40 Handle & dispense of cleaned utensils, single-use

TO GO FOOD STORAGE CONTAINERS NOT PROTECTED FROM CONTAMINATION IN DRY STORAGE

*43 Light bulbs, light shields provided

COVER OPEN ELECTRICAL OUTLETS

*02 Cold Hold (41øF/45øF or below)

Observed milk stored at 45 Degrees F in WIC.

*10 Clean Sight and Touch

Observed dirty soda gun holder and corkscrew at bar. Observed dirty ice machines.

*29 Cold/hot hold unit thermometer easily viewable

All coolers/freezers must have easily viewable thermometers.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at front door.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Observed dirty fan covers in WIC's.

*39 Equipment in good repair and proper adjustment.

Observed damaged RIC gaskets.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floors and walls in bar and kitchen.

*45 Premises:Cleaning, frequency and restrictions

Observed dirty floor mats in WIC.

*43 Light bulbs, light shields provided

Observed missing light shield at hood vent.

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

Provide cleaning for the prep area, wic, ric, can opener, all gasket

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw meat above cooked meatball

*42 Nonfood-contact surfaces material

No towel allow under

*34 Pest Control

Observed flies in the kitchen

*28 Date marking > 24 hrs,on site,temp 41F

Provide date marking for all food containers

*02 Cold Hold (41øF/45øF or below)

salad 53'f , onion 63'f

*14 When to wash hands before donning new gloves

*32 Damaged Equipment

Replace the damaged cutting board

*32 Damaged Equipment

REPLACE CUTTING BOARDS

*02 Cold Hold (41øF/45øF or below)

c. ham 49.5

*35 Jewelry Prohibition

NO JEWELRY ALLOWED ( WATCHES )

*06 Discard if TCS is in container w/ no date or day

no date marking

*10 Clean Sight and Touch

UNSANITARY CONDITIONS- CLEAN ALL

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*46 Covered waste receptacle for women's restroom

PROVIDE COVER TRASH IN RESTROOM

*10 Clean Sight and Touch

UNSANITARY CONDITION- CLEAN EVERYTHING

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES STORED EQUIPMENT

*14 When to wash hands before donning new gloves

DONNING GLOVES & LACK OF HAND WASHING

*03 Food products not maintained at 135øF or above

M. BALLS 117.3, & 118.3

*35 Eating food, chewing gum, drinking beverages, or using tobacco

EATING IN KITCHEN WHILE PREPARING FOOD

*47 Handwashing signage

PROVIDE HAND WASHING SIGNS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS, GASKETS, DOORS

*02 Cold Hold (41øF/45øF or below)

PIZZA SAUCE 57.0 & 54.6

*39 Keep utensils handles upright or protected

PROVIDE SCOOP WITH A HANDLE

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*45 Premises shall be maintained in good repair

REPAIR FLOORS & RESEAL AROUND THREE COMP SINK

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOOD

*47 Other Violations

LABEL 3 COMP SINK

*32 Damaged Equipment

REMOVE RUST FROM PREP TABLE

*43 Light bulbs, light shields provided

REPLACE LIGHTING UNDER THE VENT HOOD SYSTEM

*39 Cutting surfaces.

REPLACE CUTTING BOARDS

*45 Premises shall be maintained in good repair

REPAIR FLOORS, WALLS & CEILINGS

*10 Clean Sight and Touch

CLEAN RIC(S)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FAN VENT COVERS

*34 Outer door: solid,selfclosing,tightfitting

RESEAL AROUND BACK DOORS

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained at 41 degrees F or below

*42 Floors/walls/ceiling/nonfood dirty

Clean: gaskets on all coolers the inside of all coolers all doors order printer build up on walls equipment, corners

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

do not leave oven brush on prep surface

*45 Premises shall be maintained in good repair

droopy broken ceiling tiles chipped paint above the WIC

*10 Clean Sight and Touch

clean soda gun holders

*45 Premises shall be maintained in good repair

exposed ceiling chipping paint

*42 Dirty nonfood contact surfaces

clean the door to the coffee room clean splash ans build up on walls and equiptment

*07 Food safe, good condition, unadulterated, and honestly presented

dented cans

*40 Handle & dispense of cleaned utensils, single-use

cup used as a scoop

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*10 Clean Sight and Touch

Clean soda gun holder Clean soda gun

*39 Keep utensils handles upright or protected

Ice scoop handle cannot touch ice

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw eggs next to bread crumbs

*42 Nonfood-contact surfaces material

clean buildup on all equipment

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

back door does not seal

*19 Backflow prevention device - installed

need a back flow prevention device for sink with the hose attached to it

*45 Premises shall be maintained in good repair

resurface cutting boards

*10 Clean Sight and Touch

Clean meat slicer

*10 Clean Sight and Touch

*45 Premises shall be maintained in good repair

cutting boards need to be resurfaced

*19 Backflow prevention device - installed

resurface cutting board

*10 Q.A. PPM - follow manufacturer's direction

0 PPM

*18 Toxic items storage adjacent to food/utensils

STAINLESS STELL CLEANER STORED BESIDE UTENSILD

*19 Water & Plumbing in good repair- per code

LEAK AT HANDSINK

*24 Food Labeling- with common name of the food

*32 Maintain in Good Repair

REPLACE BROKEN GASKETS

*41 Food storage containers, identified with common name of food.

*42 Floors/walls/ceiling/nonfood dirty

*28 Date marking > 24 hrs,on site,temp 41F

remove old date marks meatballs reading 4/11-16

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all foods not in use

*31 Handwashing lavatory - used for other purpose

no sani buckets, no utensils

*39 Loosely cover cooling foods

cover pasta and sauce loosely

*42 Dirty nonfood contact surfaces

clean dishwasher

*02 Cold Hold (41øF/45øF or below)

tomatoes sliced 47F air flow disrupted in cooler WIC raw shell egg 46 F salami 47 F have WIC serviced

*14 When to wash hands before donning new gloves

*45Carpeting: not allowed in food preparation

no carpet at bar

*31 Individual, disposable towels

*02 Cold Hold (41øF/45øF or below)

salami 52 F cut tomatoes 59 F raw ground beef 50F Italian olive salad is refrigerate after opening

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

dented can with good cans

*18 Toxic items labeling-non original container

at bar