ACROPOLIS GREEK TAVERNA

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee voluntarily discard Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on obverse handles Corrected -observed employee remove Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on cookline

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored on floor under stove on cookline Corrected -observed employee place on shelf Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing at room temperature on cookline Corrected observed employee place under cold running water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled on cookline Corrected observed employee label Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Observed mold like growth on tomato in server salad make table. Manager voluntarily discarded product

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies at bar. Observed 1 live fly on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce walk in cooler : cut cabbage (51f- Cold Holding); cut kale (50 - Cold Holding). Manager moved product to another cooler and called for service.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: gyro meat (77f - Hot Holding). Manager moved meat to flat top. Reheated to 165f. Will hot hold meat on flat top going forward Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of microwaves soiled, Can opener soiled

Intermediate - Handwash sink not accessible for employee use at all times. Bar hand sink had pans in it. Manager removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On left side of cook line. Manager put roll of paper towels at sink. And at bar hand sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. To left of cook line. Manager put soap at sink. No soap at bar hand sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of cooked orzo, rice and potatoes cooked day prior in walk in cooler not dated. Manager dated Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. On cook line to left side

Basic - Current Hotel and Restaurant license not displayed. Current copy displayed expired 2-1-2022. Manager printed new copy Corrected On-Site

Basic - Dead roaches on premises. Observed 1 dead roach on ground by left prep table on cook line. Manager swept up and discarded Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on cook line. Manager discarded Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed grease and food debris under all cook line equipment

Basic - Hole in or other damage to wall. Behind gyro cooker on cook line

Basic - In-use knives stored in cracks between pieces of equipment. On cook line. Manager removed and cleaned Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease and food debris on sides of fryers, ovens, flat top and grill on cook line.

Basic - Ripped/worn tin foil used as shelf cover. Under prep tables in kitchen

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting parsley with no gloves. Employee washed hands and put gloves on. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handsink at end of cook's line with tortillas in the sink. Employee moved the tortillas from the sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the handsink at end of cook's line with no paper towels.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the vents over the cook's line with debris and grease on the vent.

Basic - Cutting board has cut marks and is no longer cleanable. Observed the cutting boards on the cook's line with excessive grooves on the cutting board. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks stored on the cook's line and expo line. Manager removed the drinks from the line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the soda dispenser with debris on the holster.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on the counters of kitchen, not in sanitizer solution.

Basic - Working containers of food removed from original container not identified by common name. Observed the white bins on prep area with sugar and flour and no labels. Observed labels on the bins. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed scallops stored over RTE octopus. Observed the cook move the scallops to the lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce at 115°F. Cook reheated the marinara to 155°F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a pan and a shredder stored in the hand washing sink. Observed owner remove the items. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for the dishwasher.

Basic - Cutting board has cut marks and is no longer cleanable. Observed the white cutting board on the cook's line with excessive cut marks. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vents in hoods with grease build up. Also observed the gaskets in walk-in cooler with debris on them. Also observed the fan cover in walk-in cooler with debris on it.