Dimitri's on the Water

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.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Walk in cooler - cooked potatoes 47°F, cooked rice 45°F, operator discarded, eggplant 42°F, cooked ground beef beef 45°F, moved to vertical cooler in storage area Walk in cooler - milk 41°F, feta 42°F, hummus 44°F,
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. 2 live roaches under 3 compartment sink, operator moved eradicated and sanitized area 1 live roach on top of oven door.

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. Walk in cooler - cooked potatoes 47°F, cooked rice 45°F, operator discarded, eggplant 42°F, cooked ground beef beef 45°F, moved to vertical cooler in storage area
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. 2 live roaches under 3 compartment sink, operator moved eradicated and sanitized 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. Case of butter pads in reach in cooler at expo -butter pads (46°F - Cold Holding), butter blend (46°F - Cold Holding) moved to vertical freezer in storage room operator states that temperatures taken at 10:30 this morning were 41°F or below, lots of food items were prepped this morning.
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. On oven door handle, moved to rack
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee styrofoam cup on prep table, and on lift top cooler on cook line, both discarded
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. 3 door reach in cooler on cook line, fan guard and shelves
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach between wall and reach in cooler on end of cook line 1 dead roach on floor by door to dining room
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach on top hinge of 2 door reach in cooler across from oven 1 live roach on floor at far end of cook line between wall and reach in cooler 1 live roach under shelf above 3 compartment sink 3 live roaches under pass through shelf on server side.
  • High priority: Roach excrement and/or droppings present. Under shelves above 3 compartment sink, under pass through shelf in kitchen.
• 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 bag on top of dishes in prep area, operator moved to designated employee area