Discussed reheated procedures for hot holding.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Marinara and meat sauces cold holding at 98, 87 degrees F.
Correction: Sauce was reheated to >165 degrees.
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03/10/2016 | Risk Factor | |
Discussed procedure for preparing sauces for hot holding. Ice machine needs to be cleaned. Maintenance company cleans ice machine monthly. Okay for permit.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara sauce, meat sauce hot holding at improper temperatures.
Correction: Steamwell was adjusted.
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11/12/2015 | Routine | |
Gloves worn.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found Gyro meat, sausage links, cut tomatoes at temperatures of 48 and 49 degrees. Cold hold temperatures are to be 41 degrees or less.
Correction: Please hold food cold below 41 degrees. Food products were moved and chilled to less than 41 degrees.
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04/09/2015 | Risk Factor | |
Gloves worn, hands washed.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Found wet towels on equipment.
Correction: Wet towels used for cleaning are to be kept in sanitizer solution. Please use sani bucket for wet towel storage.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Found no bleach/chlorine sanitizer in the 3rd sink.
Correction: Third sink, sink operation requires sanitizer in the third sink. Please set up sinks properly (chlorine added).
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01/13/2015 | Routine | |
This is a reinspection for the proper operability/temperature requirement of the middle cold table/low boy unit. This violation has been abated.
No violation noted during this evaluation. | 08/29/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the foods on the middle cold table/low boy unit exceed 41 degrees (lasagna 53 degrees, cannelloni 54 degrees, manicotti 54 degrees, spanakopita 54 degrees). The ambient air temperature in the unit was 56 degrees (per owner, the food items have been in the unit 2 hours.
Correction: Remove all items from this unit until it is capable of keeping foods at 41 degrees. Foods were placed in another unit. Have the unit repaired.
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08/28/2014 | Risk Factor | |
This is a reinspection for the proper temperature/operability of the cook line cold table/low boy refrigeration unit and the rear reach-in unit. This violation has been abated.
No violation noted during this evaluation. | 06/02/2014 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a male employee pick up his cell phone, take off his gloves, then put on another pair.
Correction: Do not touch personal items when preparing foods. Wash hands immediately thereafter and before donning a new pair of gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed a pan of pastiche in the rear reach-in unit at 49 degrees
Correction: should be 41 degrees or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed several foods in the cook line cold table/low boy refrigeration unit that exceeded 41 degrees (gyro meat 52 degrees, turkey 48 degrees, sausage 45 degrees, sliced tomatoes 43 degrees, cheese 52 degrees, lasagna 45 degrees, rice 47 degrees, moussaka 50 degrees, stuffed grape leaves 48 degrees, spanakopita 45 degrees).
Correction: Do not use these foods for sale/consumption. Cold foods must be maintained at 41 degrees or below (per the owner, these foods have been in the unit overnight). The owner opted to discard foods.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Observed a pan of pastiche in the line low boy with a date of 5/19.
Correction: Do not use this food for sale/consumption. You may keep foods for 7 days if held at 41 degrees or below. This food has been held for 11 days. Owner opted to discard food.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed the lack of soap at the kitchen handsink.
Correction: Supply soap at the handsink.
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05/30/2014 | Risk Factor | |
No critical violations noted. Issued annual permit
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Observed the lack of a handwashing sign in the male restroom.
Correction: Supply a sign in the male restroom.
- Lighting, Intensity
Observation: Observed 8.4 foot candles of lighting on the cook line
Correction: should have a minimum of 50 foot candles of lighting. Observed 29.76 foot candles of lighting on the prep line
- Physical Facilities in Good Repair
Observation: Observed broken tile in the male restroom.
Correction: Repair the tile.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed a plant in the window above the storage shelving with spices/dishes.
Correction: Remove the plant.
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12/05/2013 | Routine | |
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