Faros Family Restaurant

Year by year

Inspections

1. Dec 17, 2025 Routine · 2 priority foundation, 2 core
   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Orange Slices in Walk in Cooler do not have a date mark.

     Correction: Orange Slices were voluntarily discarded.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     The chlorine test kit for the kitchen dishwashing machine is expired.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Crouton scoop observed to be improperly stored with handle touching the croutons.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at cookline handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Nov 21, 2023 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat Corrected on site

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

3. Nov 6, 2023 Routine · 4 priority, 4 priority foundation, 8 core, 6 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw unpackaged meat balls stored over cooked RTE corned beef in the walk-in freezer.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Multiple TCS foods such as sliced cucumber, pasta salad, cottage cheese, deviled eggs, sliced fruit, and cooked chicken are cold between 46°F - 54°F on the buffet tables.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The bar glass washer machine is not sanitizing the bar glasses and tested at 0 PPM chlorine sanitizer.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Until the bar glass washer machine is repaired, use the dishmachine in the kitchen for warewashing.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     1. No air gap provided at the food preparation sink. 2. No air gap provided at the ice bin drainage line in the wait station.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     THAWING - REDUCED OXYGEN PACKAGED FISH

     REDUCED OXYGEN PACKAGED salmon is being improperly thawed with the reduced oxygen packaging intact.

     Correction: Cut open the reduced oxygen packaging prior to thawing or remove the salmon from the reduced oxygen environment prior to thawing.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for soup in the veggie walk-in cooler. Soup was observed cooling in a 18 quart plastic container with a cover.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. The establishment immediately placed the soup in two separate containers to cool in the walk-in cooler.

     Code 3-501.15 (A)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on the counter in the kitchen.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

     Wiping cloth sanitizer solution is stored on the floor in the kitchen.

     Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

     Code 3-304.14 (E)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Working containers storing food (such as raw meat, chopped lettuces, potatoes) are stored on the floor in the veggie walk-in cooler and in the meat walk-in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     The two-compartment sink in the chef cook room is no longer sealed to the wall because the seal came undone and was removed. The wall/sink gap created by the missing seal is used to store knives and a spatula.

     Correction: Seal the two-compartment sink to the wall.

     Code 4-402.11

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     1. The bar glass washer machine is not maintained in good repair and is not sanitizing bar glasses at the proper concentration. 2. The Kelvinator 2-door cooler has Duct Tape covering the broken cooler door handles making it not easily cleanable. 3. The walk-in freezer has beaded condensation on the ceiling near the evaporator unit. There is also frozen dripped condensation dripping and frozen on products below (bagged raw lambs).

     Correction: 1. Repair the glass washer machine so that it is sanitizing bar glasses at the proper concentration. 2. Remove the Duct Tape from the Kelvinator 2-door cooler and repair or replace the broken door handles. 3. Have a professional repair or conduct maintenance on the walk-in freezer so that it no longer has beading condensations and dripping condensations. Until repaired, do not store food under any

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The ice bin drainge line is not cleaned on a frequent basis and has an accumulation of mold slime.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Clean knives and spatula stored sandwiched between the 2 compartment sink and the wall in the chef cook room.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core Corrected on site

     HANDWASHING AIDS AND DEVICES, USE RESTRICTION

     Hand soap is provided at the two-compartment sink at the chef cook room. This sink is not designated as a handwashing sink.

     Correction: Remove handwashing aids and devices at unapproved sink and prohibit handwashing at this sink.

     Code 6-301.13