DAMASCO ARABIAN FOOD scored 72; newer inspection records 96

1. 01

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed employee drinking water from an open plastic cup in kitchen.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee exited kitchen to continue drinking.//

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed employee drinking water from an open plastic cup in kitchen.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee exited kitchen to continue drinking.//

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed mold-like accumulation on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed mold-like accumulation on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
3. 03

   Cooling time and temperature

   Item 6-1C ↗

   Observed rice and lentils, stuffed grape leaves, and raw chicken that did not cool to 41F from the previous night.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food was discarded.//

   Inspector’s full note +

   Code .04(6)(d)

   Observed rice and lentils, stuffed grape leaves, and raw chicken that did not cool to 41F from the previous night.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food was discarded.//

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
4. 04

   Toxic substance storage and use

   Item 8-2B ↗

   Observed two chemicals in unlabeled working containers.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge knew what the chemicals were. Labels were added.//

   Inspector’s full note +

   Code .07(6)(b)

   Observed two chemicals in unlabeled working containers.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge knew what the chemicals were. Labels were added.//

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
5. 05

   Cooling methods and equipment

   Item 11A ↗

   Observed facility cooling large quantities of food in covered plastic containers inside of tightly packed coolers.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on proper cooling methods such as using smaller containers, metal containers, and leaving…

   Inspector’s full note +

   Code .04(6)(e)

   Observed facility cooling large quantities of food in covered plastic containers inside of tightly packed coolers.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on proper cooling methods such as using smaller containers, metal containers, and leaving food uncovered during cooling.//

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
6. 06

   Personal cleanliness

   Item 12B ↗

   Observed employee handling food while wearing a watch. Observed employee handling food while wearing two rings that were not plain or smooth.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed watch and rings.//

   Inspector’s full note +

   Code .03(5)(h)

   Observed employee handling food while wearing a watch. Observed employee handling food while wearing two rings that were not plain or smooth.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed watch and rings.//

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
7. 07

   Washing fruits and vegetables

   Item 12D ↗

   Observed employee dump leftover raw steak juice into vegetable sink. ***SECOND CONSECUTIVE VIOLATION***// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Vegetable sink was washed, rinsed, and sanitized.//

   Inspector’s full note +

   Code .04(4)(g)

   Observed employee dump leftover raw steak juice into vegetable sink. ***SECOND CONSECUTIVE VIOLATION***// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Vegetable sink was washed, rinsed, and sanitized.//

   Official report · Item 12D ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.