Siri's Gourmet Burgers & Pizza

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

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. 2 live roaches on kitchen ceiling 1 dead roaches observed outside restroom 1 dead roach in dry storage area 1 dead roach on dining room ceiling

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. 2 live roaches on kitchen ceiling 1 dead roaches observed outside restroom 1 dead roach in dry storage area 1 dead roach on dining room ceiling

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Cold holding equipment not maintained in good repair. Operator removed all TCS foods from this cooler. He thought it was an airflow issue, but temperatures were still elevated today on non TCS foods stored inside. 47°F celery and 52°F banana peppers. Operator will not use this unit until it has been serviced and can hold temperatures of 41°F and below.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
• Bare hand contact with ready-to-eat food
  • High priority: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Cold holding equipment not maintained in good repair.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 2 dead roaches on wall in dining room 1 dead roach in reach in cooler 2 dead roaches near 3 compartment sink 1 dead roach on dining room floor 1 dead roach behind condiment containers at wait station
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach on bathroom door 2 live roaches in cabinet in bathroom

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
• Bare hand contact with ready-to-eat food
  • High priority: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Cold holding equipment not maintained in good repair.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach in wait station 1 dead roach on dining room floor 1 dead roach on prep table with steam table on it
  • High priority: Roach activity present as evidenced by live roaches found. 2 live roaches in dining room 1 live roach on wall on cookline between prep cooler and steam table 1 live roach on prep table shelf 1 live roach inside prep cooler 3 live roaches in prep cooler door hinges

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. Reach in prep cooler at makeline entrance- sliced tomatoes (48°F - Cold Holding); sliced cheese (48°F - Cold Holding); sliced deli meats (48°F - Cold Holding); caramelized onions (48°F - Cold Holding); cut lettuce (48°F - Cold Holding); feta cheese (44°F - Cold Holding) Restaurant just opened, operator says all items were stored in this cooler overnight and he'd just opened the cooler. No temperature monitoring conducted this morning. Stop sale issued due to not being able to determine how long the items had been out of temperature.
• Bare hand contact with ready-to-eat food
  • High priority: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handled pizza with bare hands while cutting it
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. -cutting board on prep cooler grooved
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cookline holding foods at 44-48°F.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. -cooler on cookline
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 3 dead roaches on dining room floor 3 dead roaches behind dining booths 1 dead roach on kitchen floor 6 dead roaches on floor next to cooler at kitchen entrance 1 dead roach in dry storage room
  • High priority: Roach activity present as evidenced by live roaches found. 2 live roaches in dining room near back door 7 live roaches on wall in kitchen between prep cooler and steam table 1 live roach in 3 compartment sink 1 live roach on floor on kitchen floor