Grk Greek Kitchen

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WET WIPING CLOTH NEAR HANDSINK BEHIND FRONT SERVICE COUNTER. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED INDIVIDUALLY WRAPPED COOKIES AND PITA CHIPS NOT LABELED WITH BUSINESS ADDRESS AND INGREDIENTS LOCATED FOR SALE AT THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO PROVIDE PROPER LABEL FOR INDIVIDUALLY WRAPPED COOKIES AND PITA CHIPS AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS (HUMMUS) AT IMPROPER COLD HOLDING TEMPERATURES IN INDIVIDUAL SMALL CONTAINERS LOCATED IN THE FRONT FOOD PREP AREA; 1 LB OF HUMMUS AT 72.0F AND 1 LB OF GREEK YOGURT AT 72.0F. INSTRUCTED MANAGER TO DISCARD AND DENAT...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED FRONT FOOD PREP AREA EXPOSED HAND SINK ONLY ABLE TO MAINTAIN 77F AT THE TIME OF THE INSPECTION. INSTRUCTED MANAGER TO REPAIR FRONT EXPOSED HAND SINK SO THAT THE FRONT EXPOSED HAND SINK REACHES A MINIMUM HOT WATER TEMPERATURE OF 85F AT ALL TI...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED INDIVIDUALLY WRAPPED COOKIES AND PITA CHIPS NOT LABELED WITH BUSINESS ADDRESS AND INGREDIENTS LOCATED FOR SALE AT THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO PROVIDE PROPER LABEL FOR INDIVIDUALLY WRAPPED COOKIES AND PITA CHIPS AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED MINOR FOOD DEBRIS ON THE FLOORS OF THE WALK IN FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED MINOR ACCUMULATED DUST ON THE FANS LOCATED IN THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED MOP HEADS BEING STORED DOWNWARD INSIDE OF THE UTILITY SINK. INSTRUCTED TO STORE MOP HEADS UPRIGHT AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED THE GYRO SLICER STORED ON A SOILED TOWEL. INSTRUCTED TO STORE THE GYRO SLICER ON A CLEAN DRY SURFACE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED A BLOWN LIGHT BULB UNDER THE LEFT HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED THE SODA NOZZLES WITH ACCUMULATED DEBRIS. INSTRUCTED TO SOAK, CLEAN AND SANITIZE THE SODA NOZZLES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WET WIPING CLOTHS ON COUNTER TOPS. INSTRUCTED TO STORE WET WIPING CLOTHS IN SANITIZER.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

INADEQUATE UTENSILS SANITATION, NO SANITAIZER FOUND IN FINAL RINSE TUB AT 3-COMP SINK WHILE UTENSILS BEING WASHED. INSTRUCTED TO PROVIDE PROPER SANITIZER CONCENTRATION. CRITICAL CITATION ISSUED 7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

INADEQUATE FOOD PROTECTION, FOUND SNEEZE GUARD TOO SHORT (56" )WHERE CUSTOMERS MOUTH REACHING OVER THE VERTICAL SNEEZE GUARD OVER OPEN FOOD ITEMS. INSTRUCTED MGR TO INSTALL ADEQUATE BARRIER THAT PREVENTS CUSTOMERS CONTAMINATION, ie. SERIOUS CITATION ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOOD STRAINER WITH LOOSE WIRES, INSTRUCTED TO USE UTENSILS IN GOOD REPAIR..

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED ACCUMULATED FOOD DEBRIS ON THE FLOOR UNDER THE REAR PREP AREA PREP TABLE. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED A 2 DOOR PREP COOLER ON THE SERVING LINE WITH NO THERMOMETER. INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO WATER SUPPLY LINE ABOVE TOP LOADING SOFT SERVE ICE CREAM MAKER FOR PROPER WASHING. INSTRUCTED TO INSTALL ONE WITH HOT AND COLD WATER LINES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

INADEQUATE SNEEZE GUARD FOR STEAM TABLES AND ICE CREAM CONDEMENTS, INSTRUCTED TO INSTALL AN EFFECTIVE ONE (5 FEET ABOVE GROUND MINIMUM FOR VERICAL ONES)

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO WATER SUPPLY LINE ABOVE TOP LOADING SOFT SERVE ICE CREAM MAKER FOR PROPER WASHING. INSTRUCTED TO INSTALL ONE WITH HOT AND COLD WATER LINES.