ATHENS RESTAURANT

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. Service tech corrected while on site. Rechecked 100ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food -raw bacon over cooked potatoes in double door cooler at cook line -raw chicken over pastry in upright freezer in storage room, manager rearranged food Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient air temp 70 F, egg delivered 2 hours previously, manager moved to other coolers with ambient air temperatures of 38F. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Manager moved to freezer for quick chill. -Shredded cheese 47F, rechecked-41, -ham 50F rechecked 39F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance underside and nozzles of soda dispenser.

Basic - Carbon dioxide tanks not adequately secured. Near back door.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris under dish machine

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, lights above cook line no sheild

Basic - No conspicuously located ambient air temperature thermometer in holding unit in refrigerator in storage area

Basic - Reach-in cooler interior on door has accumulation of soil residues reach in cooler by service window - soiled fan cover in reach-in cooler across from grill

Basic - Wet mop not stored in a manner to allow the mop to dry at back door

High Priority - Food ( ice cubes ) placed in soiled interior of ice machine . -see stop sale - manager discarded ice and in process of cleaning ice machine Corrective Action Taken

High Priority - Food( ice) stored in soiled interior of ice machine and drips from soiled area going onto ice - manager discarded ice and in process of cleaning the interior of the ice machine See stop sale. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Non UHT creamers at 63F on tables under 3 hours - moved to freezer for quick chill down - reviewed proper handling of non UHT creamers with operator Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened over 24 hours in reach in cooler - manager date marked milk Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled on shelf near hand wash sink in back kitchen Corrected On-Site

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine level test drip reading at 100ppm. Discussed proper levels with operator, corrected to 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat loaf at 8:55am (45F - Cold Holding); Operator placed in freezer-re-temp at 9:30am 41F Cod Fish 48F at 8:55am (48F) Operator placed in freezer-re-temp at 9:30 40F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled, operator cleaned after discussion. Corrected On-Site

Intermediate - No soap provided at handwash sink. Operator replaced dispenser after discussion. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled container after discussion. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Current Hotel and Restaurant license not displayed. Emailed operator instructions to print out current license.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance kitchen.