LITTLE GREEK FRESH GRILL

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils without washing hands./cook/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs over hummus, two door reach in cooler/ Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./ziti sauce (with sour cream) 45F overnight reach in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made ziki sauce (with sour cream) 45F overnight reach in cooler. Potato salad 52F, out for preparation, less than 4 hours/moved back to reach in cooler immediately. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times./a knife stored inside hand sink, back kitchen/ Corrected On-Site

Intermediate - No soap provided at handwash sink./back kitchen hand sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./yellow rice, reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled./two chemical bottles not labeled, mop sink and front counter under hot holding unit/ Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jackets stored over onion chopper by the exit door/ Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation./three employees hair still hanging with hair restraint is in use.

Basic - Employee with no beard guard/restraint while engaging in food preparation./cook line employee with no beard guard. Corrected On-Site Repeat Violation

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit./grilled chicken cooking temperature at 134F, recooked to 167F before serving/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs over sour cream/kitchen reach in cooler/ Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse/tzatziki sauce 51F overnight reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tzatziki sauce 60F/small portion cup tzatziki sauce stored under cash register for about two hours per manager/moved to reach in freezer for temperature recovery, rechecked 36F. Tzatziki sauce 51F overnight in kitchen reach in cooler.

High Priority - Toxic substance/chemical improperly stored./several bottles of chemical spray bottles stored with salad dressings/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue and white cutting boards soiled. Potato cutter soiled.

Intermediate - Handwash sink not accessible for employee use at all times./garbage can blocked kitchen hand sink/ Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing./observed kitchen employee filling water pitcher at kitchen hand sink.

Basic - Bathroom door left open other than during cleaning or maintenance./men's restroom.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./plates on shelf over front line salad cooler not inverted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's drinks on prep table/ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./female employee wearing a watch while cooking and preparing food/ Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation./observed two employees with no beard guard/ Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation./observed three employee with no hair restraints/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line cold drawers soiled.

Basic - Time/temperature control for safety food thawed in an improper manner./observed beef thawed in standing water on kitchen prep table/ Corrected On-Site