Sami's

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the pizza station make table cooler pizza sauce (47F - Cold Holding); cut tomatoes (46F - Cold Holding); diced ham (36F - Cold Holding). Operator iced the contents of the cooler.

Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles in the dishwashing area.

Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the chest freezer at the bar.

In-use wet wiping cloth/towel used under cutting board. There is a wet wiping towel under a cutting board in the salad station.

No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign at the handwashing sink in the grill area.

Raw animal food stored over/not properly separated from ready-to-eat food.in the drawer cooler in the dinner kitchen raw veal is stored above spinach, roasted peppers and artichokes. Operator moved items to proper storage.

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan on top of the steam table gyro meat (112F - Hot Holding). Operator voluntarily discarded the gyro meat.

Handwash sink does not have enough water pressure to properly wash hands. There is no water pressure at the hot water faucet of the hand washing sink in the prep area.

Handwash sink not accessible for employee use at all times. There is a glass rack blocking access to the hand washing sink in the dish washing area. Operator moved the glass rack.

No soap provided at handwash sink.there is no soap at the hand washing sink in the dish washing area and in the grill area. Operator provided soap at the hand washing sinks.

Soap dispenser at handwash sink not working/unable to dispense soap. The soap dispenser in the prep area is in operable.

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine.

Bowl or other container with no handle used to dispense food. There is a plastic ramekin in a pan of corn starch and a plastic ramekin inside a container of feta cheese. Operator discarded the ramekins.

No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign posted at the hand washing sink in the dish washing area.

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters above the grill.

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the bottom of the three door make table in the pizza station cooked shaved beef (55F - Cooling); cooked ground beef (51F - Cooling). Per operator the beef was cooked the previous day. See stop sale.

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the bottom of the three door make table in the pizza station cooked shaved beef (55F - Cooling); cooked ground beef (51F - Cooling). Per operator the beef was cooked the previous day. See stop sale.

No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink at the bar. Operator provided paper towels.

Bathroom facility in disrepair. The toilet in the men's restroom is leaking water. Operator closed off the men's restroom.

In-use knife/knives stored in cracks between pieces of equipment. There is a knife between two make table coolers in the salad station. Operator removed the knife.

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee handled their cellphone then handled containers of cut onions and shredded cheese without washing their hands.

Handwash sink not accessible for employee use at all times. There are strainers in the hand washing sink at the bar and in the dish washing area the hand washing sink is blocked by a garbage can and glass racks. Operator cleared both hand washing sinks

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on top of the naked table in the grill area.

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There used to be a buildup of grease on the hood filters over the grill.

Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. The air curtains at the bar are not in operation with the roll up window open. The open kitchen is exposed to the possibility of small flying insects. Operator turned on the air curtain.