Mediterranean Gourmet

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

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.

• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. -21 live roaches in glue traps at soda bag in a box rack, verified alive by independent movement of legs and antenna. Operator discarded glue traps -1 live roach crawling on floor at soda bag in a box rack -3 live roaches crawling on wall behind 3 compartment sink

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• 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. - cooked pasta, cut tomatoes, chic peas, cut vegetables operator corrected
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. - raw ground beef stored over cooked pasta. operator corrected.
  • High priority: Raw animal food stored in same container as ready-to-eat food. Raw ground beef stored over French fries in freezer. Operator corrected.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven in prep area.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. - reach-in cooler in back area.
• Floors, walls, ceilings and ventilation
  • Basic: Light not functioning. - 2 light fixture in prep area.
  • Basic: Floor soiled/has accumulation of debris. - under equipment in prep area.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. - chlorine stored next to Bag of onions. operator corrected.

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• 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. - spinach dip, chick peas w/ lemon
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. - raw ground beef and raw shell eggs stored over ready to eat foods in cooler in back area.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. - utensils stored in standing 77° Water. operator removed.
  • Basic: In-use ice scoop stored on soiled surface between uses. - ice scoop stored directly on ice machine.
• Floors, walls, ceilings and ventilation
  • Basic: Light not functioning. - 2 light fixtures in back area,
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. - tanks located in back area.
  • Basic: No copy of latest inspection report available.