ETHOS GREEK BISTRO

Violations (5)

• 12A-09-4CriticalCorrected on site

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves, grabbed clams to boil, after used paper towel to clean glove and continue preparing other customers orders, using same gloves. After manager educated employee, employee discarded gloves, washed hands and put in new pair of gloves.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves, grabbed clams to boil, after used paper towel to clean glove and continue preparing other customers orders, using same gloves. After manager educated employee, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table. skin lamb/gyro (112-109F - Hot Holding), Food hot held for one hour. Per manager food rotate fast, once ordered it gets reheated on grill . Advised operator to place food on time procedures for time control. Employee placed time label, at 11:00 am.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table. skin lamb/gyro (112-109F - Hot Holding), Food hot held for one hour. Per manager food rotate fast, once ordered it gets reheated on grill . Advised operator to place food on time procedures for time control. Employee placed time label, at 11:00 am. **Corrected On-Site**

  High Priority

• 24-07-4Corrected on site

  Cleaned and sanitized equipment or utensils not properly stored. Single service plates stored on rusty surface, under shelf from front counter. Employee removed.

  Basic - Cleaned and sanitized equipment or utensils not properly stored. Single service plates stored on rusty surface, under shelf from front counter. Employee removed. **Corrected On-Site**

  Basic

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking and serving utensils in 110F. Employee removed.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking and serving utensils in 110F. Employee removed. **Corrected On-Site**

  Basic

• 21-38-4Corrected on site

  Wiping cloth sanitizing solution stored on the floor. Under hand wash in cook line. Employee placed on under shelf.

  Basic - Wiping cloth sanitizing solution stored on the floor. Under hand wash in cook line. Employee placed on under shelf. **Corrected On-Site**

  Basic