Only foods on the top shelf are at proper temperature. Foods on other shelves are too warm. Cooling log was filled out for 3/17 and 3/18, with food temperatures in mid-30's - 43. Continue to check food temperatures, especially during cooling. PIC states rice, sauces, etc. are being cooled in an ice bath. Discussed setting up a meeting at Health Department.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Rice, sauce cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets of the reach-in and prep refrigerators are torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/23/2016 | Follow-up | |
Rice and noodles were observed stored on the bottom shelf, temperatures were too high. Noodles were made last night and placed in a large plastic container. PIC states they are to be portioned today in small plastic bags and put in the prep cooler. Recommend portioning noodles and cooling them with icy water immediately after they are made. Discussed keeping uncut produce on the bottom of refrigerator where temperature is higher. PIC has not completed cold holding/cooling logs. Please document temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Rice, sauce cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets of the reach-in and prep refrigerators are torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/16/2016 | Follow-up | |
Collected data logger. Refrigerator temp 35. Food temperatures have improved. PIC states ice baths are being used for certain foods. Discussed cooling methods. Monitor cooling/cold holding temperatures on log for EHS to review.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Rice, sauce cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets of the reach-in and prep refrigerators are torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/07/2016 | Follow-up | |
Checked in with PIC over the phone yesterday. PIC stated that the frig display was reading 37 and that some food temperatures were taken, and were 41 or below. While the display on the refrigerator read "40" and "38" during inspection today, all the foods tested were out of temp. Another thermometer was placed in the refrigerator. Check it throughout the day. Data logger was also left in the refrigerator. Observed a tomato/onion soup cooling on the bottom shelf of refrigerator, at 108 degrees. Soup was put in an ice bath and we discussed cooling methods. The small work space is an issue. EHS will follow up.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Rice, sauce cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets of the reach-in and prep refrigerators are torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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03/02/2016 | Follow-up | |
Refrigerator was serviced yesterday. Ice build-up was melted. Refrigerator appears to be working better- ambient temperature is high 30s/40. Some foods (made last night) are still too high. Discussed cooling methods. For more effective cooling- use ice baths or shallow, metal pans. You may also put food in the freezer to cool quickly. You may leave the lids off the food containers to allow heat to escape. Monitor food temperatures during cooling- within 2 hours food must be cooled to 70 degrees F. Food must be cooled to 41 degrees or below within a total of 6 hours. EHS will follow up to assess progress.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Rice, sauce cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door gaskets of the reach-in and prep refrigerators are torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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02/23/2016 | Follow-up | |
Temperature of reach-in refrigerator is a bit high and seems to fluctuate quite a bit throughout the day. Left temp logger in refrigerator. PIC is going to order new gaskets and call someone to service the refrigerator. Ice build-up may be impeding proper function. Discussed preparation of spinach pies. Keep stored in refrigerator or use time as a public health control (discard after 4 hours out of refrigerator). Discussed employee health. EHS will follow-up regarding refrigerator temperature.
- Food Storage - Clean and Dry Location
Observation: Boxes of tomatoes were observed stored on the floor.
Correction: Food must be stored at least 6 inches off the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Rice, sauce cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food 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: Door gaskets of the reach-in and prep refrigerators are torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed food residue on the can opener blade.
Correction: Clean.
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02/01/2016 | Routine | |
No routine violations observed. Gloves worn.
No violation noted during this evaluation. | 02/09/2015 | Routine | |
Gloves worn. Discussed cold procedures, use of metal vs. plastic.
- Critical: Cooling* (corrected on site)
Observation: Found plastic container of cooked tomatoes and onions at 48 degrees after 12 hours in cold unit.
Correction: All cooling to reach 41 degrees in 6 hours. Placed in unit on 10/30/14. Product was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Found dates missing on containers.
Correction: All food held 24 hours or more to be labeled. Please label containers.
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10/31/2014 | Risk Factor | |
| No violation noted during this evaluation. | 08/12/2014 | Risk Factor | |
| No violation noted during this evaluation. | 05/05/2014 | Risk Factor | |
Ok to permit.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Rest-room door doesn't self close.
Correction: Provide a door closurer.
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02/05/2014 | Routine | |
Dates on everything. Violations corrected.
No violation noted during this evaluation. | 11/15/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Stuff peppers, dolmades and pasticcio that were suppose to be discarded were being sold. These were still temperature abused.
Correction: Product was discarded after giving management the option of being held until a hearing or discarding the product.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed the TCS foods listed in observed #20 without date labels (except the pasticcio). These items should have been date labeled.
Correction: Date label after preparing them.
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11/06/2013 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee cutting cucumbers without gloves. There was bare hand contact with the cucumbers which are ready to eat.
Correction: Corrected by washing hands and putting on gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed TCS foods (stuffed peppers, stuffed cabbage, dolmades and pasticcio) in the display case at temperatures from 47-51°F.
Correction: Products need to be discarded due to temperature abuse.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed the TCS foods listed in observed #20 without date labels (except the pasticcio). These items should have been date labeled.
Correction: Date label after preparing them.
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11/06/2013 | Risk Factor | |
Note: moussaka was baked at this location today and there isn't facilities to cool properly. If moussaka isn't cooled from 135 degrees to 70 degrees in 2 hours and 70 to 41 degrees in 4 more hours. It must be discarded. Gyro cannot be served if not shaved.
- Critical: Reheating for Hot Holding*
Observation: Several items were not reheated properly #1. Gyro - 2nd day & 2 hours 142 degrees, #2 - green beans - out of can + 2 hours - 99 degrees. #3 - soup - made in house - +2 hours - 76 degrees.
Correction: Gyro meat discarded - not to save at the end of the day
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07/31/2013 | Risk Factor | |
Permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed moussaka, and other TCS foods at 44 degrees.
Correction: Should be 41 degrees. Data logger put in unit to monitor temperatures for 24 hours.
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04/10/2013 | Follow-up | |
Moussaka, pisticcio, stuffed green peppers and stuffed cabbage will be made at other location which has a walk-in cooler for proper cooling.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee putting on gloves without washing hands after washing dishes and cleaning dining area.
Correction: Corrected by discussing with employee.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: 1. Observed baked chicken at 94 degrees and spanakopita at 106 degrees on rack under oven without temperature control. 2. Gyro meat was 50 degrees on spindle. The cone was removed and put in the refrigerator yesterday.
Correction: 1. Set up time control for lunch specials that cannot be kept at 135 degrees or higher. 2. Once the cone goes on to cook it must be finished.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed moussaka and pisticco at 45 degrees in display case.
Correction: Put in another unit to cool back to 41 degrees ore less.
- Responsibilities of Owner or Proprietor
Observation: No smoking" sign missing.
Correction: Provide.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Restroom door doesn't self close.
Correction: Repair.
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04/02/2013 | Routine | |
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