Shish Grill LLC

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

• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over spring roll in walk-in freezer not commercially packaged ; advised to store properly
  • High priority: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw lamb in glass door at the back; stored properly
  • Basic: Food stored on floor- cases of chicken in walk-in freezer ; unable to make entry; Cases of chicken on the floor inside walk-in freezer Advised to store properly
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips provided
• Food-contact surfaces clean and sanitized
  • Basic: Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin by the dishwasher;
• Plumbing and backflow prevention
  • Basic: Water leaking from water heater at prep area in the back
  • Basic: Standing water at warewashing area: observed bowl placed to catch water overflowing
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, mold like substance at warewashing area

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.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Tabbouleh (44°F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; placed in ice;
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. gyro (82°F - Hot Holding); by the broiler; chicken (114°F - Hot Holding) in holding drawers; food out of temperature for approximately 2 hours; operator started to reheat to 165°F
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over mozzarella sticks not commercially packaged in one door freezer at cook line; Raw chicken over spring roll in walk-in freezer not commercially packaged stored properly
  • High priority: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw steak over fish not commercially packaged in one door freezer at cook line; Raw chicken over raw lamb in walk-in freezer not commercially packaged stored properly
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw gyro meat stored above raw lamb chops in cooker at cook line; stored properly Raw chicken wings over raw lamb in glass door cooler by the water heater at the back of the kitchen Stored properly
  • Basic: Food stored on floor- cases of chicken in walk-in freezer ; unable to make entry; Bucket of pickled carrots in walk-in cooler; cooler packed and unable to make entry Advise to store properly
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F- utensils stored in water at 77°F at cook line; discarded.
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee walked in the kitchen and put gloves on and started to cook foods without washing hands first; educated; employee washed hands;
  • High priority: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching mop, touching clothing and putting gloves on without washing hands first ; educated and operator washed hands;
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
• Wiping cloths and linens
  • Basic: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) advised to fix to 100 ppm
• Food-contact surfaces clean and sanitized
  • Basic: Heavy accumulation of black/green mold-like substance in the interior of the ice machine/bin by the dishwasher;
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); no chlorine ; bucket changed; operator fixed to 100 ppm
• Plumbing and backflow prevention
  • Basic: Water leaking from water heater at prep area in the back Operator placed tablecloth on top of water
  • Basic: Standing water at warewashing area: observed bowl placed to catch water overflowing
• Handwash sinks and supplies
  • Intermediate: Equipment drain line connected to reach in cooler draining into handwash sink at cook line; advised to remove
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sinks- all handwashing sinks Operator provided
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed approximately 20 live flies: Approximately 5 live flies landing on coffee machine , clean plates at cook line Approximately 10 live flies at the back of the kitchen landing on prep tables and coolers Approximately 5 landing on spices at dry storage area; Operator started to clean
  • Basic: Accumulation of dead, trapped insects,in control devices. Observed approximately 70 dead flies inside the bug zapper sitting on the prep table at the back of the kitchen by dishwasher; Operator removed and started to clean device
  • Basic: Exterior door has a gap at the threshold that opens to the outside- back door to the kitchen
  • Basic: Insect control device on the prep table by dishwasher area; removed
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, mold like substance at warewashing area
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Windex bottle on prep table next to raw chicken and other equipment Stored properly