SOUVLAKI GR

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed pan of Fava in walk in cooler dated 9/25/26. **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (47F-53F) in flip top cooler opposite cookline in kitchen. Prepared and cut today at 10:30a. Product cooling for more than four hours and has not reach 41F or below. See Stop Sale. 2. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed Shrimp (47F) and calamari (45F) in four drawer reach in cooler at cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale. 2. Observed lamb skewer (46F) in two drawer reach in cooler at cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale. 3. Observed octopus (48F) in four drawer reach in cooler at cookline in kitchen. Placed in unit at 9am from walk in cooler per operator. Not prepared or portioned today. See Stop Sale. **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed Shrimp (47F) and calamari (45F) in four drawer reach in cooler at cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale. 2. Observed lamb skewer (46F) in two drawer reach in cooler at cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale. 3. Observed octopus (48F) in four drawer reach in cooler at cookline in kitchen. Placed in unit at 9am from walk in cooler per operator. Not prepared or portioned today. See Stop Sale. **Warning**

High Priority

Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (47F-53F) in flip top cooler opposite cookline in kitchen. Prepared and cut today at 10:30a. Product cooling for more than four hours and has not reach 41F or below. See Stop Sale. **Warning**

High Priority

Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloved hands at the cookline then handle cleaned food utensils immediately after without first hand washing. Advised employee to wash hands. **Warning**

High Priority

Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching jacket with gloved hands then handling a pita immediately after without first handwashing. Advised employee to wash hands. **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. 1.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed opened case of raw shell eggs stored on shelf above cooked lentils in walk in cooler. 2. Observed case of raw shell eggs stored on shelf above cut cabbage in walk in cooler. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer located in three door reach in cooler next to hand sink at cookline in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer located in three door reach in cooler next to hand sink at cookline in kitchen. **Warning**

Basic

Silverware/utensils stored upright with the food-contact surface up. 1.

Basic - Silverware/utensils stored upright with the food-contact surface up. 1. Observed forks at the wait station stored with food contact surface facing up. 2. Observed spoon, spatulas, and whisks at clean utensils storage rack at ware washing area in kitchen, stored with food contact surface facing up. **Warning**

Basic

Establishment not maintaining mussel tags for 90 days. Operator provided one tag. Advised operator to keep tags for 90 days.

Intermediate - Establishment not maintaining mussel tags for 90 days. Operator provided one tag. Advised operator to keep tags for 90 days. **Warning**

Intermediate

No chemical test kit provided when using chlorine sanitizer at warewashing machine and no quaternary test kit or wiping cloths or triple sink.

Intermediate - No chemical test kit provided when using chlorine sanitizer at warewashing machine and no quaternary test kit or wiping cloths or triple sink. **Warning**

Intermediate

Accumulation of black/green mold-like substance in the interior of the ice machine. Advised operator to clean interior of ice machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Advised operator to clean interior of ice machine. **Warning**

Basic

No soap provided at handwash sink at the bar. Advised operator to provide soap.

Intermediate - No soap provided at handwash sink at the bar. Advised operator to provide soap. **Warning**

Intermediate

Bowl or other container with no handle used to dispense food. 1.

Basic - Bowl or other container with no handle used to dispense food. 1. Observed container with no handles stored in direct contact with lentil in storage container on dry storage rack in kitchen. 2. Observed container with no handles stored in direct contact with flour in pan at cookline in kitchen. **Warning**

Basic

Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal drinks and containers containing personal lunches stored on shelf above cleaned utensils at dishwasher in kitchen. Operator removed. **Corrected On-Site** **Warning**

Basic

Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cleaned metal pans stored wet nested at the clean utensils storage rack in kitchen. **Warning**

Basic

Equipment in poor repair. 1.

Basic - Equipment in poor repair. 1. Observed torn door gasket at four drawer, Migali, reach in cooler at cookline in kitchen. **Warning**

Basic

Floor area(s) covered with standing water.

Basic - Floor area(s) covered with standing water. Observed standing water in broken and missing tiles at cookline in kitchen. **Warning**

Basic

Floor tiles missing and/or in disrepair at cookline in kitchen.

Basic - Floor tiles missing and/or in disrepair at cookline in kitchen. **Warning**

Basic