- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Gyro meat hot holding at improper temperatures. Using rotating heating element hot holding at 68*F
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dishwasher, refrigerators and floors under sink and storage racks noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/28/2015 | Follow-up | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under sink and storage racks noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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06/29/2015 | Routine | |
Cold holding and cooling only.
No violation noted during this evaluation. | 04/23/2015 | Risk Factor Intervention | |
| No violation noted during this evaluation. | 10/06/2014 | Routine | |
| No violation noted during this evaluation. | 06/23/2014 | Routine | |
Facility not using gyro spit for hot holding. Good job making corrections. Continue to work on general cleaning.
No violation noted during this evaluation. | 04/24/2014 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Gyro on rotating spit is hot holding at 100*F.
Correction: Use equipment capable of hot holding or change food preparation process.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Slicer has food debris present from previous use.
Correction: Clean and sanitize slicer after use.
- Refuse Outside Receptacles (corrected on site)
Observation: The cover of the refuse container located outside the establishment is not closed.
Correction: Keep refuse container lid closed.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, cooler doors, and storage rack in need of cleaning.
Correction: Throughly and routinely clean premises and equipment.
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04/14/2014 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: Paper towel dispenser needs repair.
Correction: Provide better access to paper towels for hand drying.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Dirt and grime accumulating on walls, floors and shelving.
Correction: Thoroughly and routinely clean facility and equipment.
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01/08/2014 | Routine | |
- Physical Facilities in Good Repair (repeated violation)
Observation: Water leak at dishwasher.
Correction: Repair leak at dishwasher
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Dirt and grime is present on floors and walls and equipment.
Correction: Clean restaurant equipment, floors and walls.
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09/30/2013 | Follow-up | |
- Physical Facilities in Good Repair
Observation: Repair leak at dishwasher, and leak at soda carbonation unit.
Correction:
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dirt and grime present on equipment, floors, and walls.
Correction: Clean equipment, floors and walls to eliminate dirt and grime. Maintain cleaning frequency that keeps facility free of dirt and grime.
- Pests - Controlling Pests*
Observation: Ants present in kitchen.
Correction: Work with lisensed pest control to eliminate ants.
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09/12/2013 | Routine | |
Items from previous inspections corrected.
No violation noted during this evaluation. | 07/22/2013 | Follow-up | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the delmonico steak that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the microwave, refrigerators, tables, and walls has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Repair leak at 3 compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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06/27/2013 | Follow-up | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Biscuits have mold present.
Correction: Ensure food is safe and unadulterated. Biscuits discarded.
- Critical: Cooling* (corrected on site)
Observation: Sliced gyro in Jordan reach in. Jordan reach in is 46*F
Correction: Place food for cooling in refrigerator capable of cooling to 41*F. Relocate food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meats in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Provide consumer advisory for delmonica steak on menu.
Correction: Correct menu or provide consumer advisor through another form of informing patrons.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the microwave, refrigerators, tables, and walls have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Repair leak at 3 compartment sink
Correction: Repair leaking faucet.
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06/10/2013 | Routine | |
Follow-up for the following risk factors:
1.Cold holding-Satisfactory, single door unit is not operational and should be repaired or replaced to ensure adequate refrigeration.
2.Consumer advisory-Satisfactory except for steak-Corrected by making table tents until menu is re-printed within 30 days.
3.Demonstration of knowledge-Satisfactory.Valid food handler cards are also provided.
4.Handling of gyros-Satisfactory.
Discussed cooling methods for moussaka.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
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03/20/2013 | Follow-up | |
Recheck of risk factor observations_
1. Cold holding temperature controls-All TCS foods are currently held at proper temperature. Jordan box is not operational and will be repaired or replaced.
2. Date marking-satisfactory.
3. Cooling-satisfactory.
4. Consumer advisory-still working on this issue.
5. Demonstration of knowledge-to be assessed.
6. Hygienic practices- satisfactory today.
7. Chemical storage-satisfactory.
Gyros meat is refrigerated
No violation noted during this evaluation. | 03/01/2013 | Follow-up | |
Recheck of risk factor observations_
1. Cold holding temperature controls-All TCS foods are currently held at proper temperature. Coca cola refrigeration unit is 32F. Jordan, 2 door unit is not operational and empty. This unit will be repaired.
2. Date marking-unsatisfactory.Corrected today.
3. Cooling-satisfactory.
4. Consumer advisory-still working on this issue.
5. Demonstration of knowledge-Literature provided and further discussion on critical control points during inspection today.
6. Hygienic practices- satisfactory today.
7. Chemical storage-satisfactory.
Gyros meat is refrigerated
No violation noted during this evaluation. | 02/27/2013 | Follow-up | |
Cooking,cooling and reheating of prepared gyros meat was discussed in accordance with the FDA guidance documents for gyros handling. We discussed volume controls and preparation within the 4 hour window to prevent bacterial growth. Correct risk factor observations and gyros handling as soon as possible or within 10 days. Scheduled a follow-up for tomorrow morning to recheck outstanding risk factor observations.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Cooling* (corrected on site)
Observation: Gyros,rice, and potato salad are noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods are held in a Jordan, 2 door refrigeration unit (56F) at improper temperature-pancake batter-45Fcooked potatoes-47F(cooling),precooked,commercial gyros-47F.TCS foods were held in a Coca Cola cold holding unit(50F) at improper temperatures-rice pudding-45F,potato salad-46-47F(cooling),creamers-45F,
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Discard food that has been in danger zone for 4 hours or longer.Repair or rplace refrigeration units.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared and commercial ready-to-eat (RTE) pastito,moussaka,spanokopita,deli meats,cooked ground beef,cooked gyros,rice pudding and potato salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steak that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners not stored separately from insecticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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02/26/2013 | Risk Factor | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) mousakka in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Dishwasher is leaking from left side and water is accumulating on floor.
Correction: Repair dishwasher leak.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerator doors, microwave, oven, floors, counters, containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: meat slicer and cutting boards.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer was too strong at 200 ppm.
Correction: Utilize only chlorine sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces. The chlorine bleach sanitizer when made up must be between 50-150 ppm.
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02/07/2013 | Routine | |
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