AMAL

Violations (11)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line fries (119F - Hot Holding); falafel (86F - Hot Holding). As per operator less than 2 hours. Operator placed in to cooler. **Corrective Action Taken**

  High Priority

• 14-01-5

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed at dessert prep area in containers of sugar and flour.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen behind fixed equipment and at cook lines.

  Basic

• 10-20-4Corrected on site

  In-use tongs stored on equipment door handle between uses.

  Basic - In-use tongs stored on equipment door handle between uses. Observed at ovens at cook line. Operator removed. **Corrected On-Site**

  Basic

• 23-03-4Repeat

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler throughout soiled **Repeat Violation**

  Basic

• 16-46-4

  Old labels stuck to food containers after cleaning.

  Basic - Old labels stuck to food containers after cleaning. Observed at dish washing area drying racks. Operator began to remove. **Corrective Action Taken**

  Basic

• 03G-54-1

  Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

  Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed for packages of chickpeas and short ribs at walk in cooler. Operator removed from area and discarded.

  Basic

• 36-02-5

  Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

  Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at rear kitchen area.

  Basic

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed for all hand sinks at front line used as dump sinks.

  Intermediate

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at rear of kitchen.

  Basic

• 31B-02-4Repeat

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand sink. Operator provided. **Repeat Violation**

  Intermediate