IT'S ALL GREEK

Violations (8)

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shaved gyro meat (78F - Hot Holding) in pan on top of flat top grill. Per operator item has been held for less than 2 hours. Operator opted to placed item on time.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shaved gyro meat (78F - Hot Holding) in pan on top of flat top grill. Per operator item has been held for less than 2 hours. Operator opted to placed item on time. **Corrected On-Site**

  High Priority

• 36-73-4

  Floor soiled/has accumulation of debris underneath ware washing equipment and cook line equipment.

  Basic - Floor soiled/has accumulation of debris underneath ware washing equipment and cook line equipment.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filter soiled. Cook line protein reach in cooler gaskets heavily soiled with slime/food debris. Prep area handsink soiled with food debris.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filter soiled. Cook line protein reach in cooler gaskets heavily soiled with slime/food debris. Prep area handsink soiled with food debris.

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (54F - Cooling for 15 minutes at 1:00, 53F at 1:30) ambient cooling in deep filled covered container in walk in. At current rate of cooling, item will not reach 41F within required 4 hour window. Operator removed top and mixed item to increase cooling rate.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (54F - Cooling for 15 minutes at 1:00, 53F at 1:30) ambient cooling in deep filled covered container in walk in. At current rate of cooling, item will not reach 41F within required 4 hour window. Operator removed top and mixed item to increase cooling rate. **Corrective Action Taken**

  Intermediate

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris build up.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris build up.

  Intermediate

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times. Handwashing sink in warewashing area used to stored dish rack. Employee removed.

  Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in warewashing area used to stored dish rack. Employee removed. **Corrected On-Site**

  Intermediate

• 14-11-5

  Equipment in poor repair. Heavily torn gaskets on protein lowboy cooler on cook line.

  Basic - Equipment in poor repair. Heavily torn gaskets on protein lowboy cooler on cook line.

  Basic

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink near dishwasher.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near dishwasher.

  Intermediate