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** - beverages were stored on the floor and not off the floor for sanitary storage, to promote cleaning practices, and to allow for proper pest control monitoring. A dirty broom and dustpan were up on the beverages - PHI moved it away to prevent contamination.

** - 2 skillets of cooked meat were stored on a cold stove, no continuous source of heat, at room temperature. Use the oven (turned on, not a cold oven) to keep the food hot without burning until such time the staff can address it properly. External temperature was measured 33 'C/91'F (external), ** - cooked falafels were stored at room temperature on the counter. External temperature measured was 22'C/71'F. Discarded., ** - cooked chicken tenders/nuggets were stored at room temperature on the counter. External temperature was 34'C/93'F NOTE: the same chicken was found, still stored on the countertop hours later at room temperature despite the PHI's request to store it in the cooler or reheat to the proper reheating temperature hours previous. Discarded., ** - when PHI arrived back in the afternoon, a container of uncooked meat was located tucked away on the counter at room temperature. The temperature was 20'C/68'F external. PHI pointed out the temperature abuse of the raw meat - staff responded it is marinating. Marination of raw meats must occur in the cooler at a temperature of 4'C/39'F OR LESS - do not marinate raw meat at room temperature. Place in the cooler once the marinade has been added.

** - improper thawing practices observed: a container of meats were sitting in the single pot sink at room temperature - no running water. PHI turned on the cold water - and it came out hot for a minute or two before turning cold. Staff member admitted to using hot water and left the meat in the warm stagnant water. Do not use hot water to thaw at any time. Do not thaw at room temperature. Thaw safely by choosing one of 4 methods for proper thawing: 1. microwave 2. ice bath 3. in the cooler overnight 4. under COLD RUNNING water.

** - on first insp. the handsink was blocked/inaccessible - staff had stored a large pitcher in the dirty handsink. PHI removed the pitcher. When PHI arrived back hours later, the sink was again blocked and inaccessible for handwashing with the same pitcher. Do not store food equipment in dirty sinks. Do not block or make the required designated handsink at any time to promote frequent and proper handwashing

** - scoops with the dirty high touch handle were stored in direct contact with food ingredients.

** - single pot sink was leaking from the faucet - please repair

** - 2 containers of dirty used ziploc/zipper food plastic bags were located stored in the shelving saved for reuse. Immediately CEASE AND DESIST the reutilization of single-use disposable bags for food storage. Staff admitted that the manager insisted that the bags be used more than once. Please retrain all staff that this practice is not permitted at any time.

** - broken food equipment was found throughout: broken plastic containers, food storage containers, lids, sieves, etc. were observed. Please repair/replace to prevent plastic from entering the food

** - PHI arrived (around 11:15/25 am) when only 2 or 3 customers were in the store or at tables. All tables observed within the facility were dirty, contained debris, spills, food, etc., ** - poor sanitation was observed such as dust, fluff/pollen, grease, and a buildup of grime on the following items that includes but is not limited to: the ceiling, the canopy, all wire rack shelving throughout back kitchen, all containers and lids (stored or in use), cook equipment, higher walls, ceiling diffusers.