Greek Bistro, 1880 N Congress Ave Ste # 190, Boynton Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: GREEK BISTRO
Type: Permanent Food Service
Address: 1880 N Congress Ave Ste # 190, Boynton Beach, FL 33426
License #: 6020077
Total inspections: 4
Last inspection: 8/12/2013
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
  • Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
  • Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing on to go menu, on main seating menu.
 8/12/2013Complaint FullInspection Completed - No Further Action
  • High Priority - Cooked gyro meat not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. Gyro meat at 119°, PIC heated to 161. **Corrected On-Site**
  • High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Veggies at steam table 79°, pic heated to 177°. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Orzo at 49° and marinara sauce at 48. PIC put in walk in freezer. 39° in 20 minutes. **Corrected On-Site**
  • Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dish machine area. **Corrected On-Site**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**
 7/30/2013Routine - FoodInspection Completed - No Further Action
  • High Priority - Cooked gyro meat not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. Cooking element turned off, meat at 85? , PIC turned on **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use at all times. Waiters station **Corrected On-Site**
  • Intermediate - No soap provided at handwash sink. **Corrected On-Site**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup in walk in cooler. **Corrected On-Site**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.. Mashed potatoes in walk in cooler. **Corrected On-Site**
 1/29/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Hand sink missing paper towels in food preparation room or area. * Corrected On Site.
  • Critical - Vacuum breaker mising at hose bibb. Mop sink * Corrected On Site.
 7/24/2012Food-Licensing InspectionInspection Completed - No Further Action

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