ZEUS GREEK STREET FOOD

OBSERVED COOKS REMOVE CHICKEN SKEWERS OFF GRILL AND PLACE INTO PAN IN STEAM TABLE TO HOT HOLD AT TEMPERATURES BETWEEN 143F-162F. IN DISCUSSION WITH PIC, EHS DISCOVERED IT IS THE FACILITY'S INTENTION TO COOK CHICKEN TO APPROXIMATELY 140F, PLACE IN STEAM TABLE TO BE HOT HELD, UNTIL SOMEONE ORDERS THE CHICKEN SKEWERS AND THEN PLACE BACK ON GRILL TO CONTINUE COOKING. EHS OBSERVED CHICKEN NOT COOKED TO 165F BEFORE BEING PULLED OFF GRILL AND PLATED AND SERVED TO CUSTOMERS. EHS ASKED EMPLOYEES TO STOP AND NOT SERVE, HOWEVER, IT WAS STILL SERVED.

C/A: Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; P

2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P

3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P

4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; P

5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; P and

6. Prepared and stored according to written procedures that:

(i) Have obtained prior approval from the Health Authority; Pf

(ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf

(iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf

(iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and

(v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule.

COS: ALL CHICKEN SKEWERS WERE PLACED BACK ON GRIL AND RE-HEATED TO TEMPERATURES BETWEEN 166F-199F AND PLACE IN CLEAN PAN IN STEAM TABLE. PIC STATED THEY WILL COOK TO 165F BEFORE HOT HOLDING IN STEAM TABLE BEFORE ORDERING AND SERVICE

OBSERVED MULTIPLE CHICKEN SKEWERS AND PORK SKEWERS HOT HOLDING BELOW 135F IN STEAM TABLE #2 IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: CHICKEN SKEWERS RE-HEATED TO TEMPERATURES OF 168F-202F @12:44PM

OBSERVED RAW GROUND BEEF AND ROMAINE LETTUCE NOT COOLING AT A RATE THAT ENSURES IT COOLS FROM AMBIENT TEMPERATURE TO 41F WITHIN 4 HRS. IN DISCUSSION WITH PIC, RAW BEEF WAS PREPARED 2 HRS BEFORE INITIAL COOLING TEMPERATURE TAKEN AND OWNER STATED THAT ROMAINE LETTUCE HAD BEEN PREPARED AT APPROXIMATELY 9AM 2/26/2026.

C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

COS: PIC INSTRUCTED EMPLOYEE TO PLACE IN ICE BATH FOR RAPID COOLING

OBSERVED SOILED RACKS IN WIC IN MAIN KITCHEN. OBSERVED BOTTOM SHELVE OF RIF NEAR 3-COMPARTMENT SINK EXCESSIVELY SOILED WITH RAW MEAT IN MAIN KITCHEN

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

EHS observed the mixed vegetable soup not cooling at a rate that ensures it cools from 135F to 70F within 2 hours. Observed romaine lettuce not cooling at a rate that ensures it cools from ambient temperature to 41F or below within 4 hours. CA: Hot TCS foods shall be cooled from 135f to 70F within 2 hours. TCS foods prepared at ambient temperature shall cool to 41f or below within 4 hours. COS: Romaine lettuce was placed in walk in cooler and cooled to 40f at 3pm Soup was moved to walk in cooler and will be stirred occasionally to cool quicker.

PIC unable to provide written procedure and EPA approved disinfectant for Vomiting and Diarrheal incidents. CA: 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

EHS will provide written procedures and cleanup diagram via email. Facility has 72 hours to provide the proper disinfectant.

No consumer advisory observed for foods served raw or undercooked. PIC stated that customers can ask for lamb chops to be served medium rare. Lamb chops are not on the menu.
CA:CA: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw egg Caesar salad,” and “hamburgers (can be cooked to order);” (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

EHS will follow up by 8/15 to verify that facility has provided a consumer advisory for lamb.

Observed soiled racks with debris in walk in cooler and storage areas. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed several TCS foods stored above 41F in the prep top cooler such as sliced tomatoes, romaine lettuce, and Cesar dressing. Observed Blueberry Cheesecake above 41F in the front service cooler.

CA/ Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

COS: Food Discarded.

Observed Spanakopita hot holding below 135F under heat lamp in front food service. Observed Beef Cabob hot holding below 135f in Steam well #2 in main kitchen. Observed Lamb, Pork, and Chicken Gyro hot holding below 135F in Spit. CA: All TCS food hot holding shall be maintained at 135F or above COS:

PIC unable to demonstrate knowledge of the 5 reportable symptoms and the 6 reportable illnesses. CA: PIC shall be able to demonstrate knowledge of the 5 reportable symptoms and the 6 reportable illnesses.

EHS informed PIC what the 5 reportable symptoms and the 6 reportable illnesses are and where he could find them.

Observed no hand drying provision at back handwashing sink near two compartment sinks. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with hand drying provision.

COS: Paper Towels provided

Observed the disposal of soup into hand sink. Observed open container of Garlic and Romaine Lettuce in the hand sink.

CA: A handwashing facility may not be used for purposes other than handwashing

COS: EHS informed PIC remove Garlic and to not use hand sink for anything other than handwashing

PIC unable to provide written procedure for Vomiting and Diarrheal incidents.

CA:PIC shall be able to provide written procedure for Vomiting and Diarrheal incidents. COS: EHS will provide written procedures via email.

Observed cut and ready to eat cucumbers, bell peppers, onions, beets, watermelon and chicken uncovered and exposed in Walk in cooler. Observed Tallini Sauce uncovered and exposed in walk in cooler. CA: All food shall be stored and covered from contamination COS: PIC covered food to protect from contamination

No Consumer Advisory observed for Cesar Dressing containing raw egg. CA: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw egg Caesar salad,” and “hamburgers (can be cooked to order);” (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

EHS will follow up by 6/30 to verify that facility has provided a consumer advisory for raw egg and Cesar dressing.

Observed TCS foods such as Tallini Sauce (6/19/), stuffed peppers(6/15), stuffed cabbage(6/15), and Moussaka (6/20/) stored in walk in cooler exceeding the 7 day shelf life.

CA: Stored TCS Foods shall not exceed their 7 day shelf life COS: food discarded

OBSERVED AN ACCUMULATION OF BLACK DEBRIS ALONG THE DRINK MACHINE NOZZLES IN THE FRONT FOOD SERVICE AREA. OBSERVED DEBRIS INSIDE OF DISHES STORED AS CLEAN IN THE WAREWASHING AREA. OBSERVED AN ACCUMULATION OF FOOD DEBRIS IN THE MICROWAVE IN THE FRONT FOOD SERVICE. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC CLEANED AND SANITIZED NOZZLES, DISHES, MICROWAVE.