ATHENS RESTAURANT

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

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed celery. Operator moved the raw eggs to gain compliance

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint stored in storage room near rest rooms near soda, dishes

Basic - Buildup of food debris/soil residue on equipment door handles. White refrigerator in kitchen, chest freezers Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors soiled cook line, prep areas, storage areas Walls soiled cook line, prep area and storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelving Lower shelves of prep tables, exterior of bulk sugar bin.

Basic - Stored food not covered. Bacon in reach in cooler removed from its box and stored without being covered or protected.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing foods removed from their original container original container not labeled with common name. Discussed the need to label all food removed from the original container. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked potatoes being held on time no time mark, portioned butter held on time no time mark, batter held on time, no time mark. Operator was able to determine the time foods were placed on time as a public health control.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding Deli meats

Basic - Buildup of food debris/soil residue on equipment door handles. White refrigerator at the end of the cook line soiled. Black can holding bulk sugar exterior soiled

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above 3 compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employees beverages on prep tables over and around food and clean equipment. Cook removed beverages. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors and walls in cook line area, prep areas and storage areas have an accumulation of grease and food debris

Basic - In-use wet wiping cloth/towel used under cutting board. Discussed the need to use a material that is no porous under cutting boards

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from the original container container containers not labeled with common name. Water whirl.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2025 Warning - From follow-up inspection 2025-02-13: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty utensils, ran them through the dish machine, then touches clean plates and clean utensils. Discussed with manager on duty. Employee ran utensils back through the dish machine Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cookline: potato salad (50F - Cold Holding) operator states potato salad was not prepared today, was in the cooler over night and that no temperatures were taken today. See stop sale. butter (53F - Cold Holding) ambient temperature of cooler 20F

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator poster.

Intermediate - Handwash sink used for purposes other than handwashing. Food particles in handwash sink. Operator disposed of bleach in handwash sink. Discussed with operator who cleaned out handwash sink. Corrective Action Taken

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs on menu have an asterisk, but there is no asterisk next to the consumer advisory. Discussed with manager on duty. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available

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. There is proof for all employees except for Jim. Discussed with manager.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach and water not labeled near dishmachine. Operator labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine and drop plate.

Basic - Bowl or other container with no handle used to dispense food. Multiple bowls and/or single service bowls used as scoops in food items held in reach in cooler. Operator removed bowls Corrected On-Site Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Gap between wall and step leading into dry storage frogmen kitchen

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards stained

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on shelf next to squeeze bottle of liquid butter. Glasses relocated Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher not wearing a hair restraint

Basic - Floor soiled/has accumulation of debris. Floor and wall near dishmachine. Floor in dry storage area. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple sink 30ppm, second test 50ppm Sanitizer bucket 20ppm, second test 100ppm Operator refilled and corrected both. Repeat Violation

Basic - Wood food-contact surface not properly sealed. Shelves in dry storage room Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles on cook line not labeled. Discussed with manager on duty. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links sitting on counter less than 4 hours 103F. Cook placed in cooler, second temp 70F. Butter at front counter 55F. Operator placed in reach-in cooler. Unable to obtain second temperature Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-02-19: No sausage links sitting on counter. Butter packet at front counter 47F. Employee put back in reach in cooler. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-02-19: Time Extended

Basic - - From initial inspection : Basic - Bathroom facility not clean. Employee restroom, men's room and women's room Warning - From follow-up inspection 2024-02-19: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Refrigerator on cook line heavy buildup of dirt, grease, rust on exterior. Warning - From follow-up inspection 2024-02-19: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding damaged at entrance to dry storage and kitchen. Holes in wall near entrance to dry storage. Repeat Violation Warning - From follow-up inspection 2024-02-19: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor, walls, cook line, prep area, storage area Warning - From follow-up inspection 2024-02-19: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Dry storage shelves, prep table with can opened in dry storage. Warning - From follow-up inspection 2024-02-19: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name Warning - From follow-up inspection 2024-02-19: Talked to employees about labeling squeeze bottles Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw eggs (71F - held on counter); cooked hash browns (117F - held on counter); breakfast potatoes (91F - held on counter) - From follow-up inspection 2023-10-13: Tzatziki sauce 47F cold hold, see Stop Sale, all foods held on counter are now held on time. Time Extended

Intermediate - - From initial inspection : Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Gallon paint stored near bottles water in dry storage. Discussed the need to separate paint from food and clean utensils. Operator moved water Corrective Action Taken - From follow-up inspection 2023-10-13: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cook line prep area and storage areas. Walls soiled cook line , prep area and storage areas. - From follow-up inspection 2023-10-13: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in wall near hand wash sink at entrance of kitchen on the right. - From follow-up inspection 2023-10-13: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line contain food removed from its original container not labeled with common name. - From follow-up inspection 2023-10-13: Time Extended