Greek Village III

Observed no written notification to customers about food allergy awareness/alert. Told the information was on the menus, but the establishment recently got new menus made, and the information was not on them. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Post signage for customers about food allergens.

Observed greek dressing and marinara sauce tightly covered inside the walk-in cooler and reach-in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC vented the food items.

Observed salmon filets thawing inside reduced oxygen packaging inside the reach in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration that maintains the food temperature at 41°F. Remove salmon from reduced oxygen packaging prior to thawing.

Observed the lid to the grease receptacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: tight fitting lids or doors if kept outside the food service establishment. COS: PIC closed the lid of the grease receptacle.

Observed employee drinks throughout the kitchen. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC discarded items.

Observed several open water bottles in the kitchen area today. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas, and food storage areas. However, drinking from a single-service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles will be allowed. Corrected on Site (COS): Water bottles discarded. Train staff on using single-service cups with a secure lid and straw.

Observed no written notification to customers about food allergy awareness/alert. Told the information was on the menus, but the establishment recently got new menus made, and the information was not on them. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Post signage for customers about food allergens.

Observed an employee with wrist bracelets on while prepping and cooking during inspection today. Except for a plain ring such as a wedding band, food employees may not wear jewelry, including medical information jewelry, on their arms and hands while preparing food. Employee removed bracelets from their wrist.

Observed the slide doors of the dumpster open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. CLosed the doors on the dumpster.

Observed a food container of Gyro meat (46F), and spinach pie (43F) cold holding inside the reach in cooler above 41F. 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. The gyro meat and spinach pie was was prepared 8/3/25. COS: The gyro meat and spinach pie were discarded.

Observed cooked Lemon chicken soup below 135F inside the steam well. 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 135F or above. COS: PIC removed the food item and reheated chicken to 170F on the stove top before placing back inside the steam well.

Observed the cove basing missing near the handwashing sink next to the grill area. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). Replace the cove basing.

Observed housemade ranch dressing (44F) in the reach in cooler above 41F. Person in charge states the ranch dressing was prepped this morning around 10:30 a.m. 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. Person in charge placed the ranch dressing inside the walk in cooler to cool.

Observed cooked chicken (112F) below 135F inside the steam well. Noticed the food items were double panned which caused the food item to not maintain at 135F or above. 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 135F or above. COS: PIC removed the extra food container. Employee reheated chicken to 165 on the grill before placing back inside the steam well.

Observed the back door being propped open with a rock in the main kitchen. outer openings of a food service establishment shall be protected against the entry of insects and rodents by Solid, self-closing, tight-fitting doors. COS: PIC closed the door.

Observed the handle of the utensil directly touching the Tzatziki sauce while being stored inside the container inside the reach in cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. COS: PIC removed the utensil from the container.

Observed several clean food containers wet stacked on the utensil rack near the dish pit. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. COS: PIC removed containers to be re-washed, rinsed and sanitized.

Observed the facility receiving time/temperature control for safety (TCS) cheeses above 41F: three cheese blend 55F and shredded mozarella 46F. Refrigerated, time/temperature control for safety food shall be at a temperature of 41°F or below when received. Advised to the person in charge (PIC) to not accept the product, the PIC returned the product to the delivery driver.

Observed the person in charge not performing their duties as it relates to proper receiving time/temperature control for safety foods. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m). Train staff on proper recieiving procedures.

Observed the pesron in charge not performing their duties to ensure proper sanitizing of utensils. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Train staff on proper sanitizing methods.

Observed a water pitcher inside the hand washing sink. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed than pitcher from the sink.

Observed both microwaves above the prep top cooler heavily soiled with food splatter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Throughly clean interior of the microwaves.

Observed the in use dishwasher not dispensing sanitizer during its cycle. . A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed:50-100 parts per million. Have the dishwasher serviced, use three compartment sink to wash, rinse andsanitize utensils.

Observed cooked pastas and house made tzatiziki sauce inside the reach in cooler not date marked. Per person in charge some of the food items were prepped Saturday and yesterday. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employees date marked the food containers.

Observed several cardboard boxes on the ground next to the dumpster. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Pick up cardboard boxes and properly discard of them.

Observed several Time/Temperature Control for Safety (TCS) foods inside of the prep cooler above 41 F. The ambient air temperature of the unit at 44 F. Possibly the lid on the prep top section of the cooler is not being closed when not in use. All cold-hold TCS foods must be 41 F or below. Corrected on Site (COS): Food items inside of the unit at 41 F or below moved to other cold holding units and other food items were discarded. Please have the prep cooler serviced/repaired by a reputable company.

Observed the marinara sauce (91 F) below 135 F inside of the steam well. Noticed the steam well unit was not on which caused the food item to not maintain at 135 F or above. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): Marinara sauce discarded.

Observed an employee using a cloth item to dry the food-grade stainless steel containers that were recently washed, rinsed, and sanitized. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Re-wash, re-rinse, and re-sanitize the food-grade containers.

Observed an employee's purse and cell phone stored on top of the soda dispensing boxes in the kitchen. All employee items must be stored away from food, single-use items, clean equipment, and clean linen. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur. Please keep employee items separate from items used for customers. Corrected On-Site (COS): Employee items were moved to the closet where employees are told to store their belongings.

Observed 2 scented clorox spray bottles being stored on the same shelf as clean utensils. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning. Person in charge removed cleaning bottles.

Observed several food containers being wet stacked. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Person in charge removed utensils to be re-washed. Please coach employees to wash, rinse, sanitze, and air-dry all utensils before being stacked for storage.

Observed a box of single-use napkins and a box of single-use cups being stored directly on the floor in the main kitchen. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location at least 6 inches (15 centimeters) above the floor. Person in charge removed single-use articles to appropriate storage area at least 6 inches above the floor.

Observed employee's cell phones being stored on the shelf near clean utensils. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Please keep employee items separate from items used for customers.

Observed numerous time/temperature control for safety foods holding above 41°F inside the prep top cooler: bow tie pasta 53°F , Spaghetti 55°F , Cooked Ground Beef 51°F and Sliced Tomatoes 54°F. Ambient air temperature of the unit is 48°F . 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 or below. Food discarded.