THE HUNGRY GREEK

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk no date mark over 24 hours in walk in cooler, operator marked it correctly

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red and blue cutting boards stained in kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaging food preparation, manager asked her to put hat on

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands less than 10 second, manager asked her wash hands again properly . Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 blue cutting board and 2 white cutting boards on prep cooler in front line are soiled and black mold-like substance buildup.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee no beard guard while preparing the food

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 wet wiping cloth on cutting board not stored in sanitizer solution bucket in front line. Operator removed it into sanitizer solution bucket. Corrected On-Site

High Priority - Dented cans present. See stop sale. Tomato paste Sysco 1 can

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main prep cooler on line ambient air temperature 60 f Cold holding: cut lettuce 60 f potato salad 52 f employee moved product to walk in Cooler added ice to the reach in cooler. 2nd temp cut lettuce 58 f potato salad 47 f Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink splitter no back flow preventer on hose.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in the lobby self service soda machine soiled. Mixer head soiled .

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink with ice inside.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute in the lobby self service soda machine soiled with black mold like debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with food debris. Microwave in rear prep area has debris interior.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife that touched raw fish and only washed with water. Discussed the wash rinse and sanitize method employee used the correct method Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 100 ppm. Employee use chlorine sanitizer in three compartment sink tested at 50 ppm Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw fish and then put gloves on to work with produce. Employee washed hands after discussing the importance of hand washing. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make table main prep Cold holding: cook potatoes 56 f feta 45 f employee moved to freezer. 2nd temp 43 f Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm. Employee set up with chlorine sanitizer instead since the Quaternary ammonia tubing was not putting enough sanitizer ppm tested chlorine at 100 ppm Corrected On-Site