CONDITIONAL
Pasha Mediterrane Gets Conditional Pass on Health Inspection
August 28, 2025
7:00 PM - 7:45 PM
Routine Inspection
3
Total Violations
2
Major
1
Minor
1
Corrected On Site
Inspector's Report
Inspector found multiple handwashing stations lacking soap and towels, with the bar handwash sink missing soap and the downstairs men's restroom missing towels. Temperature control issues were identified at food preparation coolers, with feta cheese and esme stored at 45°F and beef at 45°F, all above the required 41°F threshold. Multiple unsecured CO2 cylinders were found in two separate locations downstairs.
Violations Cited
3
#6
MAJOR
Adequate Hand Washing Facilities
Why This Matters
Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.
What Was Observed
Observed a lack of soap at the handwash in the bar. Observed a lack of towels at the downstairs men's restroom handwash sink. Provide soap and towels to all handwash stations at all times.
CA Retail Food Code: Section 113953, 113953.1, 113953.2
#7
CORRECTED
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Measured feta cheese at 45F and esme at 45F on the top portion of the food preparation cooler. Measured feta cheese at 45F at the bottom portion of the cooler. Foods on the right side of the cooler, both top and bottom, measured 41F or below, whereas food on the left side measured 45F. The operator moved the feta and esme on the top part of the cooler to the bottom right side where temperatures are cooler, and moved the feta from the bottom portion of the cooler to the walk-in cooler downstairs. Measured beef at 45F on the top portion of the main (cooks') preparation cooler. The beef was moved to the bottom of the cooler where foods measured 41F or below.
CA Retail Food Code: Section 113996, 114037
#7
CORRECTED
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Measured feta cheese at 45F and esme at 45F on the top portion of the food preparation cooler. Measured feta cheese at 45F at the bottom portion of the cooler. Foods on the right side of the cooler, both top and bottom, measured 41F or below, whereas food on the left side measured 45F. The operator moved the feta and esme on the top part of the cooler to the bottom right side where temperatures are cooler, and moved the feta from the bottom portion of the cooler to the walk-in cooler downstairs. Measured beef at 45F on the top portion of the main (cooks') preparation cooler. The beef was moved to the bottom of the cooler where foods measured 41F or below.
CA Retail Food Code: Section 113996, 114037