ZEUS GREEK STREET FOOD

PIC present, demonstrates knowledge, performs duties

Violation of Code: [511-6-1.03(2)] NO PIC PRESENT DURING INSPECTION. EHS HAD TO SPEAK TO CASHIER AND COOK. C/A: THERE SHALL ALWAYS BE A PERSON IN CHARGE DURING ALL HOURS OF OPERATION COS: PIC SHOWED UP AS EHS WAS WRITING INSPECTION REPORT Corrected On-Site. New Violation.

Hands clean and properly washed

Violation of Code: [511-6-1.03(5)(c)] OBSERVED EMPLOYEE DIG INTO TRASH & PULL UP OLD SPANAKOPITA PAN AND THEN USE A LARGE SERVING SPOON TO SCOOP RICE FROM LARGE POT INTO PAN TO HOT HOLD IN STEAM TABLE FOR SERVICE WITHOUT REMOVING GLOVES AND WASHING HANDS IN FRONT FOOD SERVICE AREA C/A: EMPLOYEES SHALL CLEAN HANDS AND EXPOSED PORTIONS OF ARMS BEFORE WORKING WITH EXPOSED FOOD, CLEAN EQUIPMENT AND UTENSILS AND AFTER HANDLING SOILED EQUIPMENT & CONTAMINATING HANDS COS: ALL UTENSILS, EQUIPMENT & FOOD HANDLED WERE DISCARDED, GLOVES REMOVED AND EMPLOYEE WASHED HANDS Corrected On-Site. New Violation.

Food-contact surfaces: cleaned & sanitized

Violation of Code: [511-6-1.05(6)(n)] OBSERVED DISH WASHER, IN USE, NOT SANITIZING EQUIPMENT. CHLORINE CONCENTRATION @ 0PPM C/A: A CHLORINE SANITIZER USED IN A MECHANICAL WAREWASHING OPERATION SHLL HAVE A CONCENTRATION OF 50PPM-100PPM TO PROPERLY SANITIZE EQUIPMENT COS: FACILITY WILL USE 3-COMPARTMENT SINK TO SANITIZE; CHLORINE @ 50PPM-100PPM Corrected On-Site. New Violation.

Proper cooking time and temperatures

Violation of Code: [511-6-1.04(5)(a)] OBSERVED MULTIPLE CHICKEN SKEWERS TAKEN OFF GRILL & PLACED IN STEAM TABLE FOR SERVICE WITH FINAL COOK TEMPERATURES RANGING FROM 148F-163F C/A: RAW ANIMAL PROTEINS SHLL BE COOKED TO THEIR MINIMUM REQUIRED COOK TEMPERATURES UNLESS A CONSUMER ADVISORY IS PRESENT ON MENU & IT IS SPECIFIED BY CUSTOMER; RAW CHICKEN SHALL BE COOKED TO A MIN. TEMP. OF 165F COS: SKEWERS COOKED TO TEMPS RANGING BETWEEN 180F-188F Corrected On-Site. Repeat Violation.

Proper cold holding temperatures

Violation of Code: [511-6-1.04(6)(f)] OBSERVED RAW SALMON, LAMB, CHICKEN & PORK SKEWERS, RAW LAMB CHOPS & RAW SHRIMP COLD HOLDING ABOVE 41F IN GRILL PREP AREA. OBSERVED WHOLE BEEF STEAK COLD HOLDING IN VEGETABLE PREP SINK ABOVE 41F IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: CHICKEN SKEWERS ALLOWED TO COOL, ALL OTHER FOODS IN COOLER DRAWERS DISCARDED Corrected On-Site. New Violation.

Proper hot holding temperatures

Violation of Code: [511-6-1.04(6)(f)] OBSERVED SPANAKOPITA HOT HOLDING BELOW 135F IN STEAM TABLE IN FRONT FOOD SERVICE C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: SPANAKOPITA REMOVED Corrected On-Site. Repeat Violation.

Toxic substances properly identified, stored, used

Violation of Code: [511-6-1.07(6)(a)] OBSERVED CONTAINER FOR CHEMICAL IN MANUFACTURER'S ORIGINAL CONTAINER W/ NO LABEL C/A: CONTAINERS OF POISONOUS/TOXIC MATERIALS SHALL BEAR A LEGIBLE MANUFACTURER'S LABEL COS: BOTTLE DISCARDED Corrected On-Site. New Violation.

Single-use/single-service articles: properly stored, used

Violation of Code: [511-6-1.05(10)(g)(1)&(3)] OBSERVED SINGLE USE FORKS STORED WHERE LIP SURFACE CAN BE CONTAMINATED WHEN GRABBED; LIP SURFACE STICKING UP C/A: SINGLE USE ARTICLES SHALL BE STORED/DISPLAYED IN A MANNER THAT PREVENTS THE LIP CONTACT SURFACE FROM BEING CONTAMINATED COS: EMPLOYEE INVERTED FORKS Corrected On-Site. New Violation.