GREEK VILLAGE DELI & REST #117

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched pocket then began prepping food Discussed proper hand washing procedures with operator

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in kitchen area by ice machine

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs over ground beef in reach in cooler adjacent of ice machine Discussed proper hierarchy with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -feta cheese (45°F - Cold Holding) Discussed servicing refrigerator in back storage area

High Priority - Toxic substance/chemical improperly stored. -spray bottles stored on shelf with clean containers 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 in reach in cooler Employee not sure when milk was opened Discussed date marking with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards at prep station -can opener blade in kitchen has accumulation of food residue Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employees restroom next to dish washing area Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plastic containers at dish drying rack Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open water bottle on prep table with reach in freezer chest Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employees personal food items with food served to the public in reach in freezer and reach in cooler in back prep area Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -employees prepping food in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at wait station

Basic - Equipment in poor repair. -reach in cooler next to grille has a torn gasket -reach in freezer chest doors at back prep area are in poor repair -Dish drying shelves with rust that has pitted the surface. -Ice buildup in reach-in freezer at cooks line and double door freezer next to slicer

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -multiple tiles throughout kitchen in disrepair -wall adjacent of dish machine in disrepair -ceiling tiles missing in dinning room area

Basic - Food stored on floor. -bag with potatoes on floor in office area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler adjacent of ice machine Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all reach in cooler gaskets have accumulation of mold like residue and slime -sides of oven adjacent of prep station have accumulation of grease -exterior of grill has accumulation of grease

Basic - Soiled dry wiping cloth in use. -at prep station in kitchen Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. -reach in cooler next to grill Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -above prep station in kitchen -at reach in freezer near cooks line -water damage at multiple ceiling tiles in dinning room area -ceiling tile above front counter has water damage and mold like residue -carpet in dinning room area has water mark

Basic - Wet mop not stored in a manner to allow the mop to dry. -Leaning on wall adjacent of employees restroom

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at multiple prep stations in kitchen

Basic - Working containers of food removed from original container not identified by common name. -container with flour at back prep area next to white refrigerator not labeled

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in back prep area -1 live fly at front counter Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -sanitizer and greaser on rack with clean utensils

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of reach in cooler in kitchen -can opener blade

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -restroom next to dish washing area Repeat Violation

Basic - Ceiling with accumulated of dust in kitchen -floor behind prep station has accumulation of food debris -fan above ice machine has accumulation of dust -wall at steam table has accumulation of food residue

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -metal pans on dish drying rack Operator inverted during the inspection Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on shelf in kitchen Operator moved during time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee food items in reach in freezer and reach in cooler with food items served to the public Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on shelf with items served to the public

Basic - Hole in or other damage to wall. -wall has a hole in dish washing area

Basic - Ice buildup in reach-in freezer

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -multiple reach in coolers in establishment Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of oven in kitchen area -reach in cooler gasket next to oven has accumulation of mold like residue -floor fan below steam table has accumulation of grease and food residue

Basic - Old labels stuck to food containers after cleaning. -metal pans on dish drying rack

Basic - Soiled dry wiping cloth in use. -on prep station in kitchen Operator replaced during time of inspection. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler in back prep area Repeat Violation