VANAK RESTAURANT scored 47; newer inspection records 83

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Employee health reporting

   Item 2-2A ↗

   Person in charge could not demonstrate in a verifiable manner that 2 of 3 employees have been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees on site reviewed and signed employee health policy during inspection.//

   Inspector’s full note +

   Code .03(2)(o)

   Person in charge could not demonstrate in a verifiable manner that 2 of 3 employees have been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees on site reviewed and signed employee health policy during inspection.//

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

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed evidence of employees drinking from unapproved containers in kitchen (coffee mug, open can of soda, and two glass cups located in prep areas 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: Drinks were removed from kitchen.//

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed evidence of employees drinking from unapproved containers in kitchen (coffee mug, open can of soda, and two glass cups located in prep areas 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: Drinks were removed from kitchen.//

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
4. 04

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed unwashed mushrooms stored above butter and sauce in bottom of prep cooler. Observed unwashed tomatoes stored above uncovered rice that was cooling on shelf. Observed raw chicken being prepared on a prep table above gloves, sauces, and falafel mix.// Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Unwashed produce was separated from ready-to-eat foods. Raw chicken was placed in cooler.//

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed unwashed mushrooms stored above butter and sauce in bottom of prep cooler. Observed unwashed tomatoes stored above uncovered rice that was cooling on shelf. Observed raw chicken being prepared on a prep table above gloves, sauces, and falafel mix.// Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Unwashed produce was separated from ready-to-eat foods. Raw chicken was placed in cooler.//

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
5. 05

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed accumulation of black mold-like substance in both ice machines (kitchen and bar). Observed accumulation of black substance on one soda machine nozzle.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Soda machine nozzle was cleaned and sanitized during inspection.//

   Inspector’s full note +

   Code .05(7)(a)1

   Observed accumulation of black mold-like substance in both ice machines (kitchen and bar). Observed accumulation of black substance on one soda machine nozzle.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Soda machine nozzle was cleaned and sanitized during inspection.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
6. 06

   Cooking temperatures

   Item 5-1A ↗

   Observed raw chicken cooked to a final internal temperature of 140F.// Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory or approved variance and HACCP plan. (P) Corrective Actions: Chicken was discarded.//

   Inspector’s full note +

   Code .04(5)(a)

   Observed raw chicken cooked to a final internal temperature of 140F.// Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory or approved variance and HACCP plan. (P) Corrective Actions: Chicken was discarded.//

   Official report · Item 5-1A ↗
   No correction or repeat marker recorded.
7. 07

   Cold holding

   Item 6-1A ↗

   Observed several time/temperature control for safety foods cold holding above 41F in reach in cooler across from cooking area.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed several time/temperature control for safety foods cold holding above 41F in reach in cooler across from cooking area.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
8. 08

   Cooling time and temperature

   Item 6-1C ↗

   Observed three containers of rice that did not cool from 135F to 70F within 2 hours.// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Rice was discarded.//

   Inspector’s full note +

   Code .04(6)(d)

   Observed three containers of rice that did not cool from 135F to 70F within 2 hours.// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Rice was discarded.//

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
9. 09

   Time as a public health control

   Item 6-1D ↗

   Observed fried onions intended to be on 4-hour time control with no label to indicate when the time control period started or ended.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages,…

   Inspector’s full note +

   Code .04(6)(i)

   Observed fried onions intended to be on 4-hour time control with no label to indicate when the time control period started or ended.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Onions were discarded.//

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
10. 10

    Food labeling and containers

    Item 10D ↗

    Observed 2 containers of yogurt; sour cream; and cream cheese kept past their printed expiration dates (6/8/26, 6/1/26, 6/26/26, and 3/17/26, respectively).// Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Food was discarded.//

    Inspector’s full note +

    Code .04(8)(b)

    Observed 2 containers of yogurt; sour cream; and cream cheese kept past their printed expiration dates (6/8/26, 6/1/26, 6/26/26, and 3/17/26, respectively).// Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Food was discarded.//

    Official report · Item 10D ↗
    No correction or repeat marker recorded.
11. 11

    Cooling methods and equipment

    Item 11A ↗

    Observed three large quantities of rice cooling at room temperature for more than 2 hours.// 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: Person in charge was educated on proper cooling methods such as storing food in smaller quantities, using coolers and freezers to rapidly cool…

    Inspector’s full note +

    Code .04(6)(e)

    Observed three large quantities of rice cooling at room temperature for more than 2 hours.// 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: Person in charge was educated on proper cooling methods such as storing food in smaller quantities, using coolers and freezers to rapidly cool food.//

    Official report · Item 11A ↗
    No correction or repeat marker recorded.
12. 12

    Food storage and contamination

    Item 12A ↗

    Observed sumac seasoning in small bowls with spoons provided for consumer self-service on dining tables. Sumac is intended to be reused by multiple customers.// Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions. (C)

    Inspector’s full note +

    Code .04(4)(v)

    Observed sumac seasoning in small bowls with spoons provided for consumer self-service on dining tables. Sumac is intended to be reused by multiple customers.// Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions. (C)

    Official report · Item 12A ↗
    No correction or repeat marker recorded.
13. 13

    Washing fruits and vegetables

    Item 12D ↗

    Observed vegetable sink being used to store pots and pans. ***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)

    Inspector’s full note +

    Code .04(4)(g)

    Observed vegetable sink being used to store pots and pans. ***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)

    Official report · Item 12D ↗
    No correction or repeat marker recorded.
14. 14

    Equipment design and condition

    Item 15A ↗

    Observed reach in cooler across from cooking area unable to maintain proper cold holding temperatures. Minimum ambient temperature was 54F. Also observed condensation buildup in bottom of prep cooler.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Inspector’s full note +

    Code .05(6)(a)

    Observed reach in cooler across from cooking area unable to maintain proper cold holding temperatures. Minimum ambient temperature was 54F. Also observed condensation buildup in bottom of prep cooler.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Official report · Item 15A ↗
    No correction or repeat marker recorded.
15. 15

    Pest control

    Item 18 ↗

    Observed front door ajar at beginning of inspection and not fully self-closing. Observed back door in bread baking area is not tight-fitting to frame.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

    Inspector’s full note +

    Code .07(2)(m)

    Observed front door ajar at beginning of inspection and not fully self-closing. Observed back door in bread baking area is not tight-fitting to frame.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

    Official report · Item 18 ↗
    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.