MYKONOS GRILL LLC

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Using napkins instead of paper towels, Chef filled paper towels Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Chef discarded plastic bowl Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks not secured in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of beverage on cutting board, chef discarded. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put hair restraint Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. RawChicken over raw pork in Dukers Cooler. Employer placed chicken on bottom shelf Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw chicken and raw pork then continued to make Tzatziki sauce. Employee washed hands and changed gloves. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open container of drinks on prep table. Operator discard drink Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler on cook line at cut tomatoes (49F - Cold Holding) ; feta (49F - Cold Holding), manager removed items to working cooler and called for maintenance

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by cook line. Manager refilled paper towels Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed

Basic - Carbon dioxide/helium tanks not adequately secured. Co tanks not secured in back room

Basic - No Heimlich maneuver/choking sign posted. Not posted

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was emailed

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above raw pork at reach in drawer . Employee properly stored. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...hummus 47 F, spicy feta 47 F , feta 51 F , cut tomatoes 47 F , cut cabbage 48F in cold hold well at front line,food being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...hummus 47 F, spicy feta 47 F , feta 51 F , cut tomatoes 47 F , cut cabbage 48F in cold hold well at front line,food being held more than 4 hours. Stop sale issue. Employee discarded food. Corrective Action Taken

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment...not aware calibration thermometer and temperature. Reviewed with manager.

Basic - Carbon dioxide/helium tanks not adequately secured by the soda dispenser.