Ephesus Mediterranean Grill

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

*10 Clean Sight and Touch

*23 No Water

*34 Pest Control

*36 Cloths in-use for wiping between uses stored

*37 Storing the food at least 15 cm (6 inches) above the floor

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

*31 Handwashing lavatory - accessible

*32 Maintain in Good Repair

*42 Floors/walls/ceiling/nonfood dirty

*43 Light - 20 foot : Washing, utensil, toilet

*45 Premises shall be maintained in good repair

*09 Food on display shall be protected from contamination

*10 Clean Sight and Touch

*23 No Water

*34 Pest Control

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

*37 Condiments protected from contamination

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

*31 Individual, disposable towels

*32 Maintain in Good Repair

*42 Floors/walls/ceiling/nonfood dirty

*43 Light 20 foot : Reach-in cooler

*45 Premises shall be maintained in good repair

*36 Cloths in-use for wiping between uses stored

Observed wet wiping cloths in a sanitizing solution

*21 RFSM - Not On Site

No RFSM on site- Hasan Mesoglu/A0005502/04-26-24 COS/Late

*31 Individual, disposable towels

No paper towels at the hand sink

*42 Dirty nonfood contact surfaces

Clean the vent a hood filters

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

Store personal items in a designated location

*43 Light bulbs, light shields provided

Replace blown out light (vent) system

*32 Maintain in Good Repair

Replace damaged cutting boards-as often as needed

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide chemical test strips- Bleach

*28 Date marking combined ingredients for RTE/ TCS food

Cooked RTE must be date marked with the used by date- 7 days

*45 Premises shall be maintained in good repair

Repair leak at WIC/black tub with water

*20 Grease Trap Tickets

Must service grease trap every 90 days

*10 Clean Sight and Touch

CLEAN CAN OPENER BLADE

*42 Dirty nonfood contact surfaces

CLEAN DEBRIS ON TOP OF DISHWASHER

*37 Food storage, prohibited areas under leaking water lines

LEAKING WATER - WALK IN COOLER

*29 Food thermometers provided and accessible

THERMOMETER BROKEN WIC

*31 Individual, disposable towels

PAPER TOWELS

*35 Hair Restraints effective

HAIR RESTRAINT

*36 Cloths in-use for wiping between uses stored

STORED IN SANITIZER BUCKET BETWEEN USES

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

properly store raw foods container at the lowest section of unit

*21 RFSM - Not On Site

no RFSM on site

*31 Individual, disposable towels

provide hand paper towels for hand sink

*36 Cloths in-use for wiping between uses stored

no wet wiping cloth on prep table

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

provide label for food storage container

*42 Dirty nonfood contact surfaces

clean gaskets in RICs

*21 RFSM - Not On Site

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

*36 Cloths in-use for wiping between uses stored

*22 Handlers-Certificate Not On Site

*03 Food products not maintained at 135øF or above

*20 Grease Trap Tickets

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

*31 Individual, disposable towels

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw beef stored over fish in cooler

*39 Equipment in good repair and proper adjustment.

prep sink and hand sink not permanently attached

*22 Handlers-Certificate Not On Site

*44 Trash can provided for papertowel waste

*19 Water & Plumbing in good repair- per code

repair damaged hand sink

*21 RFSM - Not On Site

*43 Light - 50 foot : Food and utensils area

*20 Grease Trap Tickets

Must be done every 3 months

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

dented cans observed

*20 Grease Trap Tickets

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

You have till June 30th to get the food manager certification

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

*03 Food products not maintained at 135øF or above

*43 Light - 50 foot : Food and utensils area

replace missing vent hood light

*36 Cloths in-use for wiping between uses stored

*47 Handwashing signage

*21 RFSM - Not On Site

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw chicken stored above onions

*18 Toxic items labeling-non original container

chemical bottles not labeled

*29 Sanitizing solutions, testing devices

no test strips

*43 Light bulbs, light shields provided

lights bulbs out under vent hood

*46 Toilet tissue, availability

no paper towels at hand sink

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

*31 Individual, disposable towels

*43 Light bulbs, light shields provided

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

DO NOT STORE RAW MEAT OVER COOKED CHICKEN

*27 Cooling, heating, and holding capacities. Equipment

UNIT TEMPT OBSERVED AT 48'F

*37 Storing the food at least 15 cm (6 inches) above the floor

*36 Cloths in-use for wiping between uses stored

*42 Ventilation hood systems

REPLACE VENT HOOD FILTERS

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

*24 Food Labeling- with common name of the food

*10 Clean Sight and Touch

INTERIOR OF ICE MAKER

*39 Store all equipment & utensil covered or inverted

*44 Trash can provided for papertowel waste

*47 Handwashing signage

*02 Cold Hold (41øF/45øF or below)

*19 Water & Plumbing in good repair- per code

*22 Handlers-Certificate Not On Site

*32 Approved Food Contact Equip.

*41 Food Labeling - Bulk food for self dispensing

*47 OTHER VIOLATIONS