Fadi's Mediterranean Grill

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

Observed dented cans in storage. Observed floor mat stored over food.

*10 Clean Sight and Touch

Observed dirty shelving and fan covers in WIC. Observed dirty can opener blade.

*34 Insect control devices-not over food/food prep

Observed fly traps over food and prep areas.

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

Observed dirty fan covers in WIC and ceiling.

*38 Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety

Observed [beef] thawing at room temperature.

*43 Light bulbs, light shields provided

Missing light shields.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty flooring and shelves.

*01 Cooling -- total 6 hours, 135-41øF

Cool product using smaller pans

*10 Clean Sight and Touch

Clean inside ice machine

*27 Cooling method, criteria - smaller portions

Use proper cooling method

*42 Dirty nonfood contact surfaces

Clean water off floor

*45 Premises shall be maintained in good repair

Fix tiles as needed and fix ice machine door

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

FLIES

*06 Time as PHC:provide written procedures on site

IMPROPER / MISSING DOCUMENTATION

*32 Damaged Equipment

REMOVE / REPLACE DAMAGE AND NON WORKING EQUIPMENT ICE MACHINE & RIC( S) REPLACE GASKETS

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP AT 3 COMP SINK

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS & LACK OF HAND WASHING

*34 Outer door: solid,selfclosing,tightfitting

CLOSE ALL HOLES & GAPS

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

PERSONAL DRINKS IN PREP AREA ON EQUIPMENT

*31 Handwashing lavatory - used for other purpose

HAND SINK USED TO STORE DIRTY DISHES

*39 Keep utensils handles upright or protected

PROVIDE A SCOOP WITH A HANDLE

*45Floor, wall, ceiling - Exposed material

REMOVE EXPOSE WOOD UNDER PREP TABLE FOR STORAGE OF FOOD

*10 Clean Sight and Touch

UNSANITARY CONDITIONS- DEEP CLEAN ALL

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION OF FLIES

*03 Food products not maintained at 135øF or above

CHICKEN 134. & 128.2

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*18 Toxic items stored above food/utensils

OBSERVED TOXICS STORED ABOVE FOOD

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

NO DATE MAKING ON PREPARED FOOD

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

*34 Outer openings:closing holes, gaps

*03 Food products not maintained at 135øF or above

CHICKEN 109.OfF

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*22 Handlers-Certificate Not On Site

CERTIFY ALL STAFF

*21 RFSM - Not On Site

NO RFSM ON DUTY DURING INSPECTION

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

CONTAINER OF SUGAR STORED UNDER TWO COMP SINK WITH WATER IN THE SUGAR

*31 Handwashing lavatory - used for other purpose

PREPPING COOKED RICE IN HAND SINK

*47 Handwashing signage

PROVIDE HAND WASHING SIGNS AT ALL HAND SINK

*20 Grease Trap Tickets

FAILURE TO PROVIDE CURRENT RECORDS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS, FLOORS & DOORS IN KITCHEN

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*10 Clean Sight and Touch

UNSANITARY CONDITIONS- DEEP CLEAN EVERYTHING

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

PERSONAL DRINKS IN PREP AREA ( OPEN CONTAINERS)

*02 Cold Hold (41øF/45øF or below)

C. SALAD 56.4 , P. SALAD 61.5 , C. SALAD 49.6

*32 Damaged Equipment

REPAIR / REMOVE ALL NON-WORKING EQUIPMENT & REMOVE BUILD -UP FROM CAN OPENER

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

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

NO DATE MAKING ON PREPARED FOOD

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAPS

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*38 Thawing. under running water criteria - water velocity

IMPROPER THAWING OF RAW MEAT

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS & HOLES

*10 Clean Sight and Touch

UNSANITARY CONDITIONS- DEEP EVERYTHING

*20 Conveying Sewage

DRAIN BACKING UP KITCHEN

*02 Cold Hold (41øF/45øF or below)

pasta 55.0, beats 59.5, c.salad 58.5

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

PERSONAL FOOD STORED ABOVE WITH FOOD AND DRINKING A SODA WHILE PREPPING

*32 CIP-Cleanability

CLEAN OPENER- REMOVE BUILD-UP

*47 Other Violations

LABEL 3 COMP SINK

*03 Food products not maintained at 135øF or above

c. potatoes 105.7F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS, GASKETS & REMOVE DUST FROM CEILING OVER PREP AREA

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP AT FLOOR SINK

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL S. BOTTLES

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*45 Location of lockers

PROVIDE LOCKERS FOR PERSONAL ITEMS

*43 Light bulbs, light shields provided

REPLACE LIGHTING UNDER VENT HOOD SYSTEM

*02 Cold Hold (41øF/45øF or below)

Temps are above 41F.

*15 Limit bare hand contact with all other foods

Observed employee making RTE w/o gloves.

*19 Water & Plumbing in good repair- per code

Repair leaky pipe.

*31 Individual, disposable towels

No paper towels at the hand sink.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Replace rusty shelves at the hand sink.

*34 Pest Control

Observed flies.

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

Cover all food products in the WIC.

*41 Food Labeling - Bulk Food w/ Card or Sign

Label all bulk items.

*42 Dirty nonfood contact surfaces

Clean dirty non food contact surfaces, leaking due to A/C.

*45Floor, wall, ceiling - Exposed material

Holes in the ceiling (exposed material)

*47 Other Violations

Notification of health report signage indicating current report available.

*02 Cold Hold (41øF/45øF or below)

Food temps are above 41F (please see measured observations).

*11Food Donations - Damaged foods

Found dented cans.

*27 Cooling method, criteria - smaller portions

Equipment on serving line was not cooling the food, suggested smaller portion and ice to cool to correct temp.

*31 No soap at handsink

No trashcan was provided or within distance for paper towels.

*32 Equipment and Utensils Durability and Strength

Broken door gaskets allow for air to escape, ice machine is completely missing the lids (flies observed).

*36 Cloths in-use for wiping between uses stored

Damp towels must always be in the sanitizing bucket.

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

Food shall be 6 inches off the ground, food observed on the floor of the walk-in cooler and walk-in freezer.

*39 Equipment and Utensils Storage

Utensils must be stored 6 inches from the ground and the ceiling.

*42 Dirty nonfood contact surfaces

Clean dirty trays that house the food, clean dirty ceiling tiles and intake vents. (heavily soiled)

*43 Light bulbs, light shields provided

Replace broken light shields 3 missing and 1 light bulb is out in the kitchen area.

*45Physical Facilities Floors,Walls,Ceilings

Missing ceiling tiles, holes in the ceiling, and holes in the wall by the dish area.

*46 Covered waste receptacle for women's restroom

Please provide covered trashcan with lids for women's waste.

*47 Other Violations

Missing current health inspection report signage.

*34 Pest Control

Flies and fruit flies observed.

*09 Food on display shall be protected from contamination

Missing sneeze guards

*43 Light bulbs, light shields provided

*19 One Inch Air Gap

Preparation hand sink faucet bent and below the flood level rim of the sink

*10 Clean Sight and Touch

Mold inside the ice maker Pans encrusted with burn on grease

*21 RFSM - Not On Site

*20 Grease Trap Tickets

*02 Cold Hold (41øF/45øF or below)

Raw meat held in the point of usage refrigerator at 60.2 degrees Babagonush held at 67.7 degrees Cut lettuce salad held at 69.4 degrees Meat pastries held at 80.1 degrees

*32 Approved Food Contact Equip.

Wood used for the bread needs to be hard maple or equivalent

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

Lady on the serving line observed drinking in the food serving area then proceded in food serive duites wothout washing her hands Baker observed drinking a beverage then went to food preparation with

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Canned red peppers held on a shelf at 74.6 degrees

*47 RFSM Certificate - Not Display

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

*35 Hair Restraints effective

Beard nets missing

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

2 DENTED CANS

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

*10 Clean Sight and Touch

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

*34 Outer openings:closing holes, gaps

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

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

*42 Ventilation hood systems

*33 Warewashing manufacturer's operating instuctions

the dish machine is not dispensing chemical sanitizer at all.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

chemical buckets must be stored off the floor

*43 Light bulbs, light shields provided

Provide light shield for 4x 2 light fixtures.( two areas by the walk in coolers and dish machine.)

*42 Dirty nonfood contact surfaces

clean the dish machine, the legs of the tables , the bulk bins area sticky etc. SECOND WARNING

*32 Maintain in Good Repair

Broken gaskets on the reach in cooler in the front area by the register. SECOND WARNING provide stoppers for the three compartment sink. ( dont use rags as stoppers)

*39 Equipment in good repair and proper adjustment.

broken faucet handle ( hot water) SECOND WARNING

*20 Grease Trap Tickets

provide a trip ticket ( updated cleaning.) last one was 9-5-2017

*02 Cold Hold (41øF/45øF or below)

salads on the line are not reaching the proper temperature. 50 degrees and higher

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

veggies in a box sitting on the floor under the vegetable racks by the back door. The food in the walk in freezer is on the floor in the back of the freezer.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide a written procedure on vomiting and diarrhea or blood pathogens.

*45 Ceiling easily cleanable and light in color

ceiling covers need to be cleaned. SECOND WARNING

*34 Outer door: solid,selfclosing,tightfitting

the back door self closing device is broken.

*14 When to wash hands

cook placed hand on the floor to look for a thermometer in the reach in cooler then removed gloves and put on new gloves without washing hands.

*32 Equipment clearance of cleaning space

the deep freezer should be on legs or wheels. ( unable to clean under on a continuous basis. )

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

the sugar scoops are bowls ( provide handles for all scoops in the large bullk containers.

*10 Clean Sight and Touch

the cutting boards have heavy buildup ( dark brown and black in areas)

*36 Cloths in-use for wiping between uses stored

Wet wiping clothes sitting out on the tables.

*29 Food thermometers provided and accessible

Provide a thermometer in the large deep freezer.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide a written procedure on vomiting and blood borne pathogen clean up.

*45 Ceiling easily cleanable and light in color

clean the ceiling panels.

*42 Dirty nonfood contact surfaces

clean the storage shelves , exterior of the trash cans , bulk sugar containers, dish machine. exterior of equipment and legs of racks and equipment .

*45 Ceiling easily cleanable and light in color

discolored ceiling tiles

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - used for other purpose

employee rinsed utensils in hand sink

*36 Cloths in-use for wiping between uses stored

clothes left on cutting boards and hung from employee's belt.

*39 Air-drying required after cleaning & sanitiziing

employee towel drying plates

*19 Water & Plumbing in good repair- per code

prep sink leaking, dishwasher leaking, dishwasher and 3-compartment sink pipes leaking, leaking hot water at front hand sink

*10 Chlorine sanitizer concentration, minimum temp.

10ppm

*32 Maintain in Good Repair

cutting boards

*32 Damaged Equipment

Garbanzo bean lid, string holding oven door closed, reach-in cooler gaskets

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

Raw chicken stored over raw lamb and raw fish, raw beef stored over yogurt sauce

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

Spice in plastic bag in cardboard box on dry storage shelf

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

hand sink pipes leaking into bucket - used wiping cloth and duct tape for repair, leaking pipes by 3-compartment sink, hot water faucet at hand sink in front prep/service line

*21 RFSM - Not On Site

Chadi J Merched #31591 12/10/16 - EXPIRED

*42 Dirty nonfood contact surfaces

Shelving in kitchen, walk in freezer floors, vent hood covers, exterior of oven, food debris under sink and equipment

*12 Gloves Single Use

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

garlic sauce 54.0°F in RIC on prep line, Meat pie 74.8°F on service line

*31 Handwashing lavatory - used for other purpose

Box of cut vegetables left on hand sink - food prep

*22 Handlers-Certificate Not On Site

*45 Premises shall be maintained in good repair

Walls in kitchen

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

Employee drinks in prep area

*02 Cold Hold (41øF/45øF or below)

Chicken at prep cooler 53.4 degrees Fahrenheit

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

*31 Handwashing lavatory - used for other purpose

Dish in hand sink - hand sink to be used for hand wash only

*32 Approved Food Contact Equip.

Provide scoop with handle for salt. Do not use cloth under cutting board.

*33 Rinsing procedures - 3 compartment sink

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

box of tomatoes

*42 Dirty nonfood contact surfaces

Clean air vent covers, reach-in freezer, and under equipment floors.