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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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Hot, cold running water not provided, pressure inadequate
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Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
|
Regular
|
Jan 23, 2012
|
97 |
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Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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Food contact surfaces not washed, rinsed and sanitized after each use following any time of operations when contamination may have occurred
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Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
[multiple violations]
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Improper use and storage of clean, sanatized equipment and utensils
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Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
[multiple violations]
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Single service items reused, improperly stored, dispensed, not used when required
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Toxic chemicals are improperly labeled, stored, or used so that contamination of food can occur
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Wiping clothes dirty, not stored properly in sanitizing solutions
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Regular
|
Sep 14, 2012
|
87 |
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