Oklava

Official wording

Sewage and wastewater properly disposed

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed back hand sink blocked by a table and front hand sink noted with a plate. [CA] Keep hand sink accessible and unobstructed at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured the following pastries on counter between 67F-70F: -Three cheese, potatoe, beef, spinach, mozarella, cheese, Anatolian cheese, Hand rolled borek Per employee, pastries were baked this morning at 8a. Measured milk and almond milk on counter at 54F. [CA] Maintain potentially hazardous food 41F and below or 135F and above. Keep pastries in refrigerator and warm in oven upon customer order. Store milk in containers of ice in between uses. [COS] All food was discarded in trash. Container of ice provided for milk. Previous inspection the TPHC handout provided but was not received by this Department. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Provided TPHC hand out to be completed for follow up inspection.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

REPEAT VIOLATION. Lack of food safety managers certificate and food handler cards on site. [CA] At least one person shall be food safety certified. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed fruit flies at front counter near pastries and in back prep area. Front door left open. [CA] Eliminate fruit flies, contact pest control service and keep door closed at all times.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack of chlorine test strips to test dishwasher. [CA] Provide chlorine test strips.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack of current food safety managers certificate and food handler cards. [CA] At least one person shall be food safety certified. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured pastries with beef, potato, cheese between 72-73F. [CA] Maintain potentially hazardous food 41F and below or 135F and above. [COS] Pastry was labeled with discard time. Per manager, pastries are replenished every 2 hours. Manager will utilize time as a public health control for these pastries. TPHC handout provided.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack of chlorine test strips for the chemical dishwasher. [CA] Provide test strips and test daily at 50 ppm chlorine.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.