Falafel King

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Current license displayed
  • High priority: Establishment removed/defaced closure sign posted by the division. Operators handwritten note was taped over closure sign, operator removed his sign.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. No dead roaches observed.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on floor under counter on cooks line. Operator killed and removed.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Feta cheese no date mark in grocery store cooler.
  • Basic: Working containers of food removed from original container not identified by common name. Bulk container white power substance no label.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Bag of onions on floor in the back of kitchen.
• In-use utensils properly stored
  • Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar scoop handle in sugar touching directly.
• Handwashing and hygienic practices
  • High priority: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched face then continued making gyro for customer.
  • High priority: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hand in pocket of dress then continued making gyro for customer.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Interior microwave the top paint is chipping/rusting.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -The inside of blender handle is soiled with back build up substance. -The plastic shelf cover under pressure cookers is soiled with old food debris. -The edge of counter soiled with grease by trash can. -Clean pan storage rack soiled with dust in storage room. -Reach in freezer gasket soiled with slime build up in storage room.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand wash sink in back of kitchen.
  • Intermediate: No soap provided at handwash sink. At hand wash sink at front counter.
  • Basic: No handwashing sign provided at a hand sink used by food employees. Missing at back hand wash sink in kitchen.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Approximately 1 under microwave, 2 under 3 compartment sink, and 1 under reach-in-cooler on cooks line.
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 11 live roaches crawling on wall behind clean containers and on prep table under microwave.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal food over feta cheese in reach-in-cooler.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Spray bottle on grease trap in kitchen with clear/blue liquid no label.
• Manager certification and employee training
  • Intermediate: Records/documents for required employee training do not contain all of the required information. Missing trainers name, trainers number, and date the test was taken. Employee stated she took it 1 year ago.