- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Raw foods not properly washing prior to serving
- Food not protected during 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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11/02/2015 | Inspection | Rating: ""B"", seating: 14 seats, FMTC certificate holder: Louie Elias Demos Exp. date 9/2016 #46622. Staff preparing food items in unapproved food prep area (basement). |
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