GREAT GREEK, THE

observed cutting boards with black and brown stains in ware washing area CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC discarded cutting boards and will buy brand new ones

Observed the inspection report posted behind the front food service counter, inaccessible to customers and obstructed by shelf in front food service area.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed 3 containers of raw chicken above raw beef inside of 3 Door Reach in cooler across from warewashing area in Back of House. Observed 3 containers of raw chicken above containers of raw shrimp inside of 3 Door Reach in cooler across from warewashing area in Back of House.

C/A: Raw chicken shall be stored underneath raw shrimp and beef to prevent cross contamination.

COS: Chicken placed below.

See asterisked TCS food items being cold held above 41 F.

C/A: TCS foods being cold held shall be 41 F or below.

COS: Discarded.

EHS calibrated thermometer to 32 F.

See temperature observations for cooling shrimp not cooling at a fast enough rate to reach 41 F within 4 hours.

C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less

COS: Lid removed and placed inside of walk in cooler.

PIC unable to provide written procedure for 2 gyro machines using time as public health control. PIC unable to provide discard or time 2 gyro machines were placed on time as a public health control. Discard time not labeled. Both gyro machines contained raw lamb/beef bulk meats cooking during inspections.

C/A: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

3. If time without temperature control is used as the public health control up to a maximum of 6 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;

(iv) The food shall be:

(I) Discarded if the temperature of the food exceeds 70°F (21°C), P or

(II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and

(v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P

4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs.

COS: Discussed with operator; gyros discarded

CFSM not present. PIC, front and back of house manager not able to provide the reportable symptoms of food borne illness, six reportable illnesses, or when employee is supposed to return to work. PIC not aware of allergens. PIC unable to provide time as a public health control written procedure or provide time that 2 gyro machines began cooking. PIC not aware of procedure for cleaning vomit and fecal events or able to provide disinfectant.

C/A:Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

PIC unable to provide documentation that food employees were informed of the employee health policy.

C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

PIC unable to provide written procedure or provide required disinfectant effective against Norovirus as required for vomit and fecal events.

C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Observed 2 bulk containers of cut potatoes uncovered inside of walk in cooler in Back of House. Observed containers of salt, rosemary, and red pepper seasoning uncovered on tabletop at Back of House beside range.

C/A: Unless cooling, food shall be stored covered.

COS: Covered

Observed container of tomato sauce labeled discard 7/4 inside of Prep Top Cooler #3 at Back of House.

C/A: A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days.

COS: Discarded

Observed 2 spray bottles without common name labeled on floor at Front of House beside POS. PIC stated they contain degreaser and sanitizer.

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material

Observed 2 squeeze bottles lemon and lime sauce and 1 squeeze bottle of olive oil unlabeled on countertop at Back of House. Observed squeeze bottle of syrup unlabeled on countertop at Front of House.

C/A:Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed container of cooling shrimp tightly wrapped and covered with plastic lid inside of 3 door reach in cooler across from warewashing area at Back of House.

C/A:Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed 3 soiled wiping cloths on prep top table portion of Prep Top Cooler #1 and #2 at Back of House.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

Observed food employee touch food lip contact surface of knives and forks with bare hand while preparing napkin rolls at Front of House.

C/A: Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

COS: Employee placed soiled forks and knives in warewashing area for cleaning and sanitizing. Recommended to use gloves.

Ambient temperatures at Prep Top Cooler #1 46F and at PrepTop Cooler #2 57 F

C/A Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Operator mentioned both units will be serviced today, July 11.

Observed, in grill prep area prep top cooler bottom, a container of diced tomatoes (discard: 9/6) and 3 containers of melitzanosalata (discard: 9/8) not discarded by the use by date. CA: A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. COS: Employee discarded containers.