CRAZEE MARIOS

Violations (20)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display cooler at front counter rice pudding (58F - Cold Holding); cheese cake (59F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 24 hours, discussed with operator, see stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display cooler at front counter rice pudding (58F - Cold Holding); cheese cake (59F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 24 hours, discussed with operator, see stop sale.

  High Priority

• 41-10-4CriticalRepeatCorrected on site

  Toxic substance/chemical improperly stored. Bottle of glue stored above clean and sanitized dishes on storage rack, discussed with operator who removed product.

  High Priority - Toxic substance/chemical improperly stored. Bottle of glue stored above clean and sanitized dishes on storage rack, discussed with operator who removed product. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. **Corrective Action Taken**

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee began to portion cooked onion sauce, discussed with operator, employee washed hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands employee began to portion cooked onion sauce, discussed with operator, employee washed hands. **Corrected On-Site**

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw chicken in zip lock bags stored directly above boxes of fully cooked gyro meat, discussed with operator who corrected storage of products.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw chicken in zip lock bags stored directly above boxes of fully cooked gyro meat, discussed with operator who corrected storage of products. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display cooler at front counter rice pudding (58F - Cold Holding); cheese cake (59F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 24 hours, discussed with operator, see stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display cooler at front counter rice pudding (58F - Cold Holding); cheese cake (59F - Cold Holding) per operator products not portioned or prepared today and held in cooler for more than 24 hours, discussed with operator, see stop sale.

  High Priority

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food prep tables at cook line soiled with accumulation of oil and grease build up, discussed with operator to clean and sanitize area.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food prep tables at cook line soiled with accumulation of oil and grease build up, discussed with operator to clean and sanitize area.

  Basic

• 22-16-4Repeat

  Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at cook line soiled with accumulation of food and soil residues, discussed with operator to clean and sanitize unit.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at cook line soiled with accumulation of food and soil residues, discussed with operator to clean and sanitize unit. **Repeat Violation**

  Basic

• 36-27-5Repeat

  Wall soiled with accumulated grease, food debris, and/or dust. At cook line walls soiled with heavy accumulation f grease and soil residues, discussed with operator to clean and sanitize.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line walls soiled with heavy accumulation f grease and soil residues, discussed with operator to clean and sanitize. **Repeat Violation**

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name. At cook line multiple squeeze bottles of cooking oils not labeled, discussed with operator to label bottles.

  Basic - Working containers of food removed from original container not identified by common name. At cook line multiple squeeze bottles of cooking oils not labeled, discussed with operator to label bottles.

  Basic

• 11-07-5

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of big 6 to operator.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of big 6 to operator.

  Intermediate

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and emailed copy of clean up poster to operator.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and emailed copy of clean up poster to operator.

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table cooked onion sauce (88F - Cooling) at 11:10 since 9:30 to 77F at 11:30, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer to rapid chill in shallow pans.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table cooked onion sauce (88F - Cooling) at 11:10 since 9:30 to 77F at 11:30, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer to rapid chill in shallow pans.

  Intermediate

• 23-24-4Repeat

  Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handled and gaskets soiled at cook line, discussed with operator to clean and sanitize.

  Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handled and gaskets soiled at cook line, discussed with operator to clean and sanitize. **Repeat Violation**

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in chest freezer multiple containers of cooked lentils, cooked vegetables not date marked per operator products prepared on Sunday 3 days ago, discussed with operator to date marked containers.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in chest freezer multiple containers of cooked lentils, cooked vegetables not date marked per operator products prepared on Sunday 3 days ago, discussed with operator to date marked containers.

  Intermediate

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen clean and sanitized dishes not stored inverted or protected, discussed with operator to cover or flip dishes.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In kitchen clean and sanitized dishes not stored inverted or protected, discussed with operator to cover or flip dishes.

  Basic

• 14-09-4Repeat

  Cutting board has cut marks and is no longer cleanable. Flip top cooler across from tandoori oven cutting board grooved and no longer cleanable, discussed with operator to repair or replace.

  Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler across from tandoori oven cutting board grooved and no longer cleanable, discussed with operator to repair or replace. **Repeat Violation**

  Basic

• 35A-03-4Corrected on site

  Dead roaches on premises. Behind reach in cooler approximately 11 dead roaches, discussed with operator who cleaned and sanitized area.

  Basic - Dead roaches on premises. Behind reach in cooler approximately 11 dead roaches, discussed with operator who cleaned and sanitized area. **Corrected On-Site** **Admin Complaint**

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris. Floors throughout kitchen at cook line soiled with heavy accumulation of soil residues, discussed with operator to clean and sanitize areas.

  Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen at cook line soiled with heavy accumulation of soil residues, discussed with operator to clean and sanitize areas.

  Basic

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens at cook line interior of heavy build up of grease and food debris, discussed with operator to clean and sanitize unit.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens at cook line interior of heavy build up of grease and food debris, discussed with operator to clean and sanitize unit.

  Basic