NISH! MEDITERRANEAN GRILL

Procedures for responding to vomiting and diarrheal events

Observed no bodily fluid cleaning kit on site.Corrective Actions: Ensure a bodily fluid cleaning kit is on site at all times.

No bare hand contact with RTE food or a pre-approved alternate procedure properly allowed

Observed employee touch salad with bare hands. Observed employee touch bread with bare hands.Corrective Actions: Ensure employee wears gloves when handling ready to eat food.

Adequate hand washing facilities supplied and accessible

Observed the front hand sink was blocked. Observed no paper towels at the hand sink in the men's restroom.Corrective Actions: Ensure the hand sink is accessible at all times. Ensure the hand sink is fully stocked with paper towels.

Food separated and protected

Observed 2 pieces of cooked chicken sitting on the shelf in the refrigerator without a plate or a lid.Corrective Actions: Ensure all food is completely protected from contamination at all times.

Proper cooking time and temperature

Observed the gyro meat on the spigot with an outer layer temperature of 135*F on the top, 120*F in the middle, and 70*F at the bottom due to only the top heating unti being turned on.Corrective Actions: Ensure a specialized procedure is written for the gyro meat on the spigot and provided to TCPH, then kept on file at all times, and avilable upon request. Ensure all reheated food is cooked to 165*F.

Proper cold holding temperatures

Observed chickpeas in water on the counter at 68*F.Corrective Actions: Ensure all temperature as a control for safety food is kept at 41*F or lower at all times or under time as a control for safety.

Insects, rodents and animals not present

Observed several dead American roaches by the side door next to the restroom.Corrective Actions: Ensureall pest activity is cleaned immediately.Ensure pest activity is cleaned daily prior to food preparation. Ensure all food contact surfaces are sanitized every morning.

In-use utensils; properly stored

Observed tong handles stored in the food product.Corrective Actions: Ensure tong handles are stored out of the food product.

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

Observed single use cup lids thrown about in the back storage. Observed single use tray with the food contact side stored up under the grill.Corrective Actions: Ensure single use items are stored with the food contact side down. Ensure single use items are protected in storage.

Food and non-food contact surfaces cleanable, properly designed, constructed and used

Observed a broken cooler used as a prep table was unclean on the inside. Observed the bread warmer was unclean at the bottom. Observed the reach in prep cooler was unclean on the bottom shelf.Corrective Actions: Ensure all equipment is cleaned regularly.

Sewage and waste water properly disposed

Observed the 3 compartment sink wastewater piping leaking. Corrective Actions: Ensure the 3 compartment sink wastewater piping is repaired.

Sewage and waste water properly disposed

Observed the front hand sink not draining properly. Corrective Actions: Ensure the front hand sink is repaired and drains properly.

Sewage and waste water properly disposed

Observed the floor drain in the middle of the cook area backing up.Corrective Actions: Ensure the sewage back up is repaired.

Sewage and waste water properly disposed

Observed the hand sink wastewater piping was leaking.Corrective Actions: Ensure the hand sink wastewater piping is repaired.

Physical facilities installed, maintained, and clean

Observed several ceiling tiles out of place. Observed the front doors were not fully sealed at the bottom. Observed all the walls were splattered with food spillage.Corrective Actions: Ensure the ceiling tiles are put in place. Ensure the front doors are fully sealed. Ensure the walls are cleaned regularly.