CHRIS TAVERNA

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Lines mixed up. Operator replaced chlorine line. 100ppm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ chlorine in dish area. Operator set up fresh solution at 75ppm. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled with food debris. Operator cleaned dish machine during the inspection. Corrected On-Site

Basic - Employee water bottle on a food preparation table across dish washer. Operator removed. Corrected On-Site

High Priority - Dish washer handled soiled dishes and utensils and then handled clean equipment or utensils, without washing hands. Dish washer went to wash his hands. 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. gyro station make table - portioned tzatziki sauce (40F-52F - Cold Holding) operator states not portioned or prepared today held in overfilled container overnight and more than 4 hours - see stop sale. Walk in cooler - marinated chicken breasts (46F-51F - Cold Holding) not portioned or prepared today held in plastic containers overnight and more than 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gyro station make table - portioned tzatziki sauce (40F-52F - Cold Holding) operator states not portioned or prepared today held in overfilled container overnight and more than 4 hours - see stop sale. Walk in cooler - marinated chicken breasts (46F-51F - Cold Holding) not portioned or prepared today held in plastic containers overnight and more than 4 hours - see stop sale.

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. cooked potatoes (90F-161 - Reheating) - operator returned to microwave to reach 165F. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked eggplant with ground beef (135F - Cooling) at 12:00pm heat cooling since 12:00pm recheck 45 mins 121F, at this rate will not reach 70F within 2 hours - operator moved to walk in freezer. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from clean plate shelf. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing salad wearing bracelets - employee removed bracelets. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with oil and water - no labels.

High Priority - Gyro meat in a broiler that is turned off. Operator turned heating unit. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders over cut French fries - operator moved chicken tenders. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet towel from under cutting board. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator provided. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 76°F across dish machine. Operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 50°F, Tzatziki 44°F-48°F, in right flip top cooler at front counter, for less than one hour. Containers are to shallow and are not reaching all the way down into the cold air. Operator switched containers and added ice to cool. Corrective Action Taken

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.

Basic - Chicken stored on floor in walk in freezer.

Basic - Employee personal food not properly identified from food to be served to the public at front counter. Manager identified. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs laying on top of cooked cabbage. Anager removed. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up chlorine sanitizer at 75ppm for manual sanitizing. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with chicken in walk in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over pork in walk in cooler. Operator reversed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine in dish area. Operator set up fresh solution at 75ppm. Corrected On-Site