HUNGRY GREEK

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies of food handler training records.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food on the char grill with no hair restraint. Employee put on hat. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Baklava cheesecake and cannoli in drink cooler for customer self service. Operator moved items to cooler with no customer access. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flip top cooler at front counter. Operator cleaned gaskets. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm retested to 100 ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. stop sale cooked potatoes 49 f cooked last night at 6pm checked temperature at 1:54 pm at 49 f degrees

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. stop sale cooked potatoes 49 f cooked last night at 6pm checked temperature at 1:54 pm at 49 f degrees

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heat table chicken soup 127 f manager reheated to 165 f Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly observed at the entrance of the kitchen. O cross contamination observed.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added to mop sink no vacuum breaker. Hoses attached

Intermediate - Food being cooled by nonapproved method. Cooked gyro meat not removed from spindle before cooling. Discussed with operator the need to shave down gyro meat before cooling at the end of the business day.

Basic - Floor soiled/has accumulation of debris.

Basic - Insect control device installed over drain board of 3 compartment sink. Discussed the need to move the insect control device to an area away from food or clean equipment.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon not removed from vacuum packaging prior to thawing, manager opened packages Corrective Action Taken

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet. Discussed in depth with operator.

Basic - Current Hotel and Restaurant license not displayed. Operator showed temporary license and is waiting for permanent license.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting.Observed pans stored together wet. Repeat Violation - From follow-up inspection 2023-05-30: Observed wet nesting. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans stored with water in between the pans wet nesting. Warning - From follow-up inspection 2022-10-11: Time Extended