Middle East Bakery & Grill

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Food containers stored on floor in prep, storage and walk-in cooler. Must provide proper, raised shelving to store food containers 6" off floor.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted torn rubber gasket inside the prep service cooler at the food prep area of the first floor. Instructed to repair and maintain and/or replace.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean and maintain interior of the service prep coolers and where ever necessary.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Noted leaking faucet at the 3 compartment sink of the basement food prep area. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted cracks on wall at the basement food prep area by the bakery. Instructed to repair and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed boxes and plastic containers of raw meat stored on the floor in the walk-in freezer in the basement. Instructed to elevate all food items at least six inches off of the floor to protect from possible sources of contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cardboard and aluminum foil being used as a liner on the bottom shelf in the deli prep area and on cooking equipment at the grill station. Instructed to remove cardboard from surface so that shelving is smooth and easily cleanable.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards with open seams and dark stains in the upstairs dishwashing area. Must refinish or replace damaged or stained cutting boards and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must remove food debris and detail clean floors in the basement bakery area and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed wet mop stored in the bucket in the utility area. Instructed to provide hooks to hang mops to allow to dry when not in use.

Thermometers were missing or inaccurate.

Inspector’s note: Instructed to provide thermometer inside all prep coolers and reach-in coolers in the prep/cooking area.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Instructed to transfer food products from an open original can container (tomato sauce) into food grade container for proper food storage.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Instructed to repair loose faucet handle at hand sink inside men's customer washroom.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Employee (basement) toilet room receptacle must be covered. Instructed to provide cover/lid.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean, remove unnecessary articles and unused equipment stored in rear (hot water tank) area and the storage room next to it to prevent pest harborage.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in basement walk-in cooler. Instructedthe person in charge to elevate all food six inches off floor.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed vent cover with dust accumulation in the womens toilet room. Instructed the person in charge to remove dust and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed some dirt on floors throughtout basement. Instructed the person in charge to detail clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Basement prep area walls with accumulated food build up behind 3-compartment sink. Must clean walls.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed 4 live roaches at cook prep area underneath front counter and 1 live roach on basement prep area floor. Must remove all roach activity by date of reinspection. Advised to call pest control operator for service. Priority foundation 7-38-020(a).

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated food debris inside 1st floor prep area coolers and exterior of all sinks/around sinks hot and cold water handles. Must clean and maintain equipment.

Miscellaneous public health order.

Inspector’s note: No written record describing protocol for implementing and enforcing the requirements of this order. Must provide said protocol on premises.

Miscellaneous public health order.

Inspector’s note: No records of employee vaccination status or weekly testing per osha. Must provide.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Dry food containers in storages area must be labeled with common name

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Front door with 1/4" to 1/2" gap between doors and bottom.repair issue to minimze pest entry

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Splash guard is needed between mop sink and clean pots in dishroom. Also at handwashing sink between prep table and mentioned in prep basement area. Surface must be smooth,cleanable and non-absorbent surface. .

In-use utensils weren’t stored properly.

Inspector’s note: Observed knives being stored improperly between ceiling wall and pipes in basement prep area provide a knife rack/holder to minimize source of contamination

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Broken rubber gasket inside the two door reach-in coolers at front prep area. Repair/replace

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Cutting boards in basement prep area with dark stains and deep cuts,must refinish or replace said cutting boards

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use milk crates as a means of elevation for stored items.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Condenser unit inside the walk-in cooler in basement, pipe is leaking.instructed to repair. No food under the unit.

Equipment and surfaces were dirty.

Inspector’s note: Must not use cardboard as a liner for shelves and equipment throughout the premises,specially in food storage area.surface must be smooth, cleanable and non-absorbent material

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: No cover provided at basement staff washroom. Instructed to provide

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Seal opened plastic baseboard in besement prep area.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found no backflow prevention device at ice machine 1st floor. Must provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found clutter at basement tools, etc.must clean and organize tool storage room.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found floors not clean at lower level preparation and storage areas. Must clean.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found no backflow prevention device at ice machine 1st floor. Must provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found clutter at basement tools, etc.must clean and organize tool storage room.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found floors not clean at lower level preparation and storage areas. Must clean.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Found fruit fly activity at premises. Observed fruit flies on walls at dishwashing room 1st floor. Found evidence of rats at premises. Found 10 rat droppings at lower level along wall at dry storage areas.priority foundation. No citation issued. 7-38-020a. Must notify pest control operator and remove flies and rat droppings.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found no backflow prevention device at ice machine 1st floor. Must provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found floors not clean at lower level preparation and storage areas. Must clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found clutter at basement tools, etc.must clean and organize tool storage room.

Thermometers were missing or inaccurate.

Inspector’s note: Observed some missing thermometers within coolers. Make sure all coolers have working thermometers and are 41f or less at all times.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed raw wood beams used in wrapping room. Must seal or paint raw wood.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed tin foil covering cooking equipment in grill area. Remove all tin foil and keep equiment clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed mops should be hung to dry after use to deter small fly activity.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Noted the following previous minor violations from inspection report #2009880 dated 4/5/2017 not corrected:- --#32) must not use cardboard as liner for shelving or prep tables in the basement brick oven area. Shelves dirty at the bulk spice container storage and plastic and metal rack shelving throughout the basement walk-in cooler. Must clean all and maintain. Raw wooden boards used to prop up spice shelving in the dry good re-packaging room. Must provide smooth, cleanable shelving. --#34) floors in the following areas with dirt and debris, in need of cleaning: under the basement two compartment and three compartment sinks and around both grease traps. Under basement prep tables and bulk spice storage room. Must clean and maintain all. Must not use cardboard as matting for the floors at the basement brick oven. Must not use tape as electrical cord cover on the floor at the entrance to t

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Noted some food items inside walk in cooler stored inside tin cans. Instructed to remove and store all food items inside approved food grade containers with tight fitting lids.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Noted dirt and rusty shelves inside the walk in freezer, walk in cooler and food dry food storage area. Instructed to detail clean, repaint with non toxic food grade paint and/or replace.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Instructed to detail clean and maintain all cooking equipment especially the cooking stove at the basement food prep area with thick grease, dirt and grime.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Noted no splash guard between the hand wash sink and prep table at the 1st floor prep area. Instructed to install a hand wash sink.noted heavy grease,dirt and dust inside the exhaust hood of stove at the basement kitchen prep area. Instructed to detail clean and maintain.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Observed raw meats being stored directly above prepared, ready to eat foods in the walk-in cooler. Bowl of raw beef stored on the top shelving of the walk-in cooler over cut, fresh broccoli. Raw ground lamb stored above ready to eat prepared zucchini salad and raw meat stored above a case of fresh lemons. Management re-arranged cooler. Serious violation 7-38-005(a).

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Broken/missing cooler door handle at the restaurant prep area repaired with tape. Must repair to be smooth and cleanable. Must not use cardboard as liner for shelving or prep tables in the basement brick oven area. Shelves dirty at the bulk spice container storage and plastic and metal rack shelving throughout the basement walk-in cooler. Must clean all and maintain. Raw wooden boards used to prop up spice shelving in the dry good re-packaging room. Must provide smooth, cleanable shelving.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Dirty exposed hand sink in the 1st floor dish room. Food encrusted table top can opener. Must clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in the following areas with dirt and debris, in need of cleaning: under the basement two compartment and three compartment sinks and around both grease traps. Under basement prep tables and bulk spice storage room. Must clean and maintain all. Must not use cardboard as matting for the floors at the basement brick oven. Must not use tape as electrical cord cover on the floor at the entrance to the restaurant prep area.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls in the following area found dirty. Must clean and maintain: at the 1st floor three compartment sink, basement prep area at brick oven.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must provide a light shield, shatter proof bulb or proof of being shatter proof above the basement bakery metal prep table.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must install an exposed hand sink with hot and cold running water, soap and paper towels in the weighing and re-packaging room where ready to eat foods are being handled.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide an internal thermometer for the restaurant side small cooler containing yogurt drink and replace the inaccurate internal thermometer for the feta cheese display cooler.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: All unnecessary articles stored throughout the rear boiler room storage must be removed and all other items stored elevated from the floors 6" or above. All shelving and stored items in the basement food prep and three compartment sink area must also be stored 6" from the floors.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: All wiping cloths in all food prep areas must be stored in a clean container with a sanitizing solution.

* inspection report summary displayed and visible to all customers

Inspector’s note: Found no previous summary report posted on site from report #1537294 dated 4/24/15. Instructed manager that summary report must be displayed/posted on site for the customer. Serious violation 7-42-010(b). New summary report provided to post.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food containers with potentially hazardous foods inside the walk in coler must have a label and date.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: All clean utensils, food containers, pots,pans,trays,etc . Must be stored upside down/inverted to prevent possible contamination and dust build-up.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Found grocery bags being used to cover all food containers inside the walk in cooler. Instructed to replace all grocery bags with food grade bags caulk around the mop sink worn out. Must re caulk and maintain. Rubber gasket along the door of the 3 door reach in cooler in the grocery section,ripped off. Must repair and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean in detail,remove stained on the floor inside the walk in cooler and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Seal gap around the pipe above the hood and between ceiling and walls in the bakery prep area and maintain seal the gap around the pipe above the drain board of the 3 compartment sink in the dish washing area 1st floor and maintain.

Food handler requirements met

Inspector’s note: No food handlers certificate available at this time. Must provide next routine inspection.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Instructed to detail clean the 2-door refrigerator on the 1st floor to remove food debris on the bottom shelf and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Found food debris on the floor in the basement under the 3-compartment sink and outside of the walk-in cooler. Instructed to detail clean and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Found a broken light shield above bags of food in the basement. Instructed to replace broken light shield and maintain.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Water bottle used for cooling stored uncovered on top the frozen vegetable,inside the two door cooler. Must be properly stored and covered.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Some broken floor tile on premises,instructed to replace.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Broken ceiling wall in prep area,and washroom instructed to repair,surface must be smooth,cleanable and non-absorbent material

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: No stoppers provided at three compartment sink.instructed to provide. No ventilation provided at staff washroom,instructed to provide.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: No thermometer provide for coolers and freezers.also stem thermometer is needed to check food temperature in prep area

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed food debris on walls in lower level prep area by 2-compartment sink. Must clean walls and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Thermometer broken inside display cooler (pies cooler). Must provide working theromometer for cooler.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD DEBRIS IN SLIDES OF COOLER DOOR RAILS. MUST CLEAN AND MAINTAIN EQUIPMENT.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOOR THROUGHOUT PREP AREA AND MAINTAIN.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NO END CAPS AT LIGHTS ABOVE BAKERY. MUST PROVIDE END CAPS FOR ALL LIGHT BULBS.