Excellent Greek Restaurant. Very well managed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Some food items on the salad bar not cold enough.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.In some cases use lids to maintain cold temperatures.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surfaces of ceiling light shields and vents in both toilet rooms need cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or may contaminate food.
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01/06/2016 | Routine | |
LEX 825487
Report received by Public Health nurse of illness after eating 4/26/15 at Mediterranean Breeze
Preparation methods for meals consumed were reviewed with PIC/Owner Terry. Ham and Cheese omelet. Omelets are prepared to order using shell egg and pre-cooked ham and are not part of buffet.
PIC Terry Kasstakis indicated no Employees have reported illness as per employee health policy. Facility must report to health the department if any signs/symptoms are reported and exclude from working with food and clean equipment.
PIC Terry Kasstakis indicated no customer calls/complaints were received. Any new reports by customers must be reported to health department.
* Reminder* To be careful of cross contamination. Be sure to wash, rinse, sanitize prep areas, cutting boards, tong, knivess etc. after raw food and before ready to eat foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Raw beef over cooked chicken in line cooler
Correction: Raw beef stored with deli meats including ham and raw egg stored over deli meats including ham in the walkin cooler)
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the rear kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the prep line.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the prep line and dishwash area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/11/2015 | Complaint | |
Excellent restaurant.
No violation noted during this evaluation. | 03/25/2015 | Risk Factor | |
Excellent operation.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered foods in the walkin.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food - Miscellaneous Sources of Contamination
Observation: Foods stored under raw eggs.
Correction: Relocate the eggs to a lower shelf.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located next to the dishwasher was blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the utensils preventing its use.
- Refuse - Outside Storage Prohibitions
Observation: Uncovered grease containers outside.
Correction: Cover grease containerss outside.
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08/19/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice deflector.
Correction: Remove the ice deflector .Clean and sanitizes it.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: The sink basin at the three vat sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/15/2013 | Routine | |
Excellent restaurant.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Durability
Observation: The shelving in the leader refrigerator is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
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05/22/2013 | Routine | |
EXCELLENT RESTAURANT .
- Critical: Cooling* (corrected on site)
Observation: Gyro in small pan at 88 F noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The method used for cooling GYRO was not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the walkin were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer in the Buffett refrigerator was not accurate.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: white cutting board.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three vat sink was leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/28/2012 | Routine | |
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