THE FRIENDLY GREEK SALADS AND MORE

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent operator form HR 5030-100

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test kit. Operator ordered test strips. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Single-service articles improperly stored. Single service utensils stored on floor. Operator moved utensils to proper area. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries (106F - Hot Holding), operator discarded. Cooked 30 minutes ago. gyro (123F - Hot Holding); heated to 174F/184F Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not test kit for quaternary ammonium sanitizer

Basic - Food stored on floor. Fry oil, moved to shelf Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of lettuce over cut lettuce, operator took out of refrigerator Corrected On-Site

High Priority - Gyro meat in a broiler that is turned off. Employee turned broiler back on Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above cut lettuce in cooler, raw pork moved to bottom of cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by coolers of sodas, coolers moved Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.