Petra Restaurant

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

nEmployee drink stored on top of reach in cooler.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

nEmployee cell phone stored on top of reach in cooler.

Basic – No Heimlich maneuver/choking sign posted.

Basic – No handwashing sign provided at a hand sink used by food employees

nNo hand washing sign at hand washing sink by mop sink. Repeat Violation

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

nChef went from working with raw meat to working with humans changed glove without washing hands.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

nEmployees plated pita bread with bare hands. Had a discussion with employee about bare hand contact with ready to eat food.

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit

nUtensil stored in water at 82F on cooks line next to fryer.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

nNo chlorine test strips. Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

nNo paper towels at hand washing sink by door. Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

nGave operator physical copy of employee reporting agreement.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

nHummus prepared on site has no date markers. Repeat Violation