FATTOUSH MEDITERRANEAN

Violations (13)

• 8

  Hands clean and properly washed

  Observed employee wash hands and then turn off the faucet with bare hand.Corrective Actions: Ensure employees wash hands for 20 seconds in 100*F hot water, then dry hands with paper towels and turn off faucet with the paper towel in order to prevent recontamination.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed unclean lids stored with clean lids.Corrective Actions: Ensure unclean food contact surfaces are stored below and away from food contact surfaces.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed the meat slicer was unclean with food debris.Corrective Actions: Ensure all food contact surfaces are protected from contamination.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed the dish machine was not sanitizing.Corrective Actions: Ensure the dish machine is sanitizing between 50-100ppm at all times.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed no sanitizer in the sanitizer bucket by the prep area or on the plate preparation line.Corrective Actions: Ensure to bleach sanitizer solution is between 50-100ppm at all times.

• 23

  Proper date marking and disposition

  Observed no date labels on any frozen prepped foods or on several refrigerated prepped foods.Corrective Actions: Ensure all foods have date labels.

• 36

  Thermometers provided and accurate

  Unable to provide a stem thermometer during the inspection.Corrective Actions: Ensure to have stem thermometers on site at all times.

• 38

  Insects, rodents and animals not present

  Observed a fly trap put above food contact surfaces.Corrective Actions: Ensure fly traps are installed below and away food contact surfaces.

• 41

  Wiping cloths; properly used and stored

  Observed several soiled wiping cloths on the counters in between uses.Corrective Actions: Ensure wiping cloths are stored in sanitizer solution in between uses.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed several single use items with the food contact side stored up.Corrective Actions: Ensure all single use items are stored with the food contact side down.

• 49

  Non-food contact surfaces clean

  Observed the piping of the 3 compartment sink was unclean and the wall below the sink was unclean in the main kitchen. Observed the outside of several bulk containers was unclean.Corrective Actions: Ensure the all surfaces are cleaned regularly.

• 52

  Sewage and waste water properly disposed

  Observed an insufficient air gap in the wastewater piping of the ice machine in the hookah lounge kitchen, the dish machine in the main kitchen, and the 3 compartment sink in the main kitchen.Corrective Actions: Ensure all food contact surfaces wastewater drain piping has a sufficient air gap from the sanitary sewer.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed dust accumulation on the a/c unit by the hand sink in between the old kitchen and the new kitchen. Observed dust accumulation on the walk in refrigerator in the hookah lounge kitchen.Corrective Actions: Ensure all vents are dusted regularly.