When removing vacuum sealed fish from freezer cut open the bags to decrease the chance of a possible botulism issue. Don't forget to date hot dogs when opening package and crab meat when preparing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Large make table had elevated food temperatures. Grape leaves were 60 F.
Correction: TCS foods were removed. Owner turned down thermostat. Temperature in unit was falling during inspection. Air temp dropped to 40 F.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the dishroom is being used for purposes other than washing hands. Apron and working gloves found being stored inside sink.
Correction: The handwash facility identified above is to be used for washing hands only. These items were removed.
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03/30/2016 | Risk Factor | |
Permit can be issued. Don't forget to datemark lemon custard.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored over pico in reach in.
Correction: Cook relocated foods.
- Equipment - Good Repair and Proper Adjustment
Observation: Large chest freezer lid is in poor repair. Floor mat in poor repair.
Correction: Repair. Replace floor mat.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fryer cabinets, area between stove and fryer, exterior of reach in freezer door.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Rust found on ceiling vent above dishmachine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Remove rust.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under fryer is dirty.
Correction: Clean.
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11/19/2015 | Routine | |
Kitchen is kept very clean. Ensure cream type dessert is dated.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: No straw used to drink while working.
Correction: Lids and straws are required. Corrected.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Green beans and meat sauce were placed into steam table for reheating. Water in steam table was only 154 F.
Correction: This is not a quick way to reheat these foods. Reheat to 165 F on stove top and then you may place in steam table to hold at 135 F or higher. Both foods were reheated above 165 during visit.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Melted butter found at 92 F on top of cookline.
Correction: Butter is to be held at 135 F or held cold. Butter was placed onto grill area.
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07/23/2015 | Risk Factor | |
Unable to check dishmachine at this time. Tilapia is a vacuum sealed product. When removing from the freezer you are to slice open bag to prevent a possible botulism issue. Keep wiping cloths in a sanitizing solution when not in use.
- Critical: Hands - When to Wash*
Observation: Observed worker put gloves on without first washing hands.
Correction: Gloves are to be used in addition to proper handwashing. First wash hands and then put on gloves.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Eating and open drinks found in kitchen.
Correction: Drinks to have lids and straws. No eating in kitchen. Drinks were discarded.
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02/23/2015 | Risk Factor | |
Good temperatures today. Slicer is very clean. Good job. Remember : personal drinks to have lids and straws. Permit can be issued.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on floor.
Correction: Elevate 6 inches.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No dates found on pasta, pastichio, hummus or custard dessert.
Correction: PIC placed appropriate date on these foods.
- Critical: Time as a Public Health Control*
Observation: Time control is in use for french fries and for bread crumbs.
Correction: PIC to write up a policy for this procedure.
- Temperature Measuring Devices
Observation: No thermometer found in dessert unit.
Correction: Provide.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: No metal stemmed thermometer available.
Correction: Provide a thermometer 0-220 F as soon as possible. You must have this to check your food temperatures.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Reusing sour cream containers.
Correction: Do not reuse food containers.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean dishes stored inside bucket beside handsink.
Correction: Store in clean location.
- Light Bulbs Protective Shielding
Observation: Missing light shield inside walk in.
Correction: Provide shield.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled sprayer and dawn bottle holding bleach.
Correction: Label. Corrected.
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11/04/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw fish in plastic wrap was in container with ready-to-eat foods.
Correction: Employee moved the raw fish to another container.
- Critical: Cooling* (corrected on site)
Observation: TCS foods cooked and cooling for >6 hours found >41°F in walk in cooler and reach in cooler. Blanched potatoes were 51°F in reach in cooler and rice and Moussaka were 46°F in walk in cooler.
Correction: Cool TCS foods from 135°F to <42°F within 6 hours and from 135°F to < 71°F within the first 2 hours. Use uncovered shallow pans, ice baths, cooling wands or other active cooling method and verify foods are properly cooled by checking temperatures with a food thermometer. PIC agreed to discard these improperly cooled foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: TCS foods made here and held in refrigerator for more than 24 hours are not date marked.
Correction: Date foods that are made here and held in refrigerator >24 hours and use within 7 days of date they are made.
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05/29/2014 | Risk Factor | |
| No violation noted during this evaluation. | 02/19/2014 | Risk Factor | |
TCS food in prep cooler is 41 degrees F today. PIC states that temps are monitored through out the day, TCS food is not stored in the unit overnight and a new prep cooler has been ordered. Permit issued.
No violation noted during this evaluation. | 01/27/2014 | Follow-up | |
Risk Control Plan for cold holding was discussed and implemented.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS food in prep refrigerator is > 41 F. Found Dolmadas 46 F, Feta 45 F, and cut tomatoes 46 F
Correction: Service tech was here after last inspection and installed a new thermostat. PIC moved TCS foods to other cooler and turned the temp down in the unit. Monitor the temperature of the unit and record the temps taken until my next visit.
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01/02/2014 | Follow-up | |
Follow up to 11/14 inspection. Prep refrigerator is still >41F found at 49F today. Tech serviced unit on 11/15 and PIC states that temperature in unit has been <41F until today. Service tech was called again today.
No violation noted during this evaluation. | 11/22/2013 | Follow-up | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: Employees did not wash hands after handling dirty wares before handling clean wares and before putting on new gloves before food prep after doing other tasks.
Correction: Instruct employees to wash hands before putting on gloves and after handling dirty wares before handling clean wares, linens or food.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee beverage in cup with no straw on prep table in kitchen.
Correction: Employee moved drink to office. Drinks consumed in work area or while working must be in a covered cup with a straw and handled in manner that prevents contamination of food, hands, food, clean wares/linens and unwrapped single-use articles.
- Utensils - In-Use - Between-Use Storage
Observation: Knives stored between tables and wall/other tables.
Correction: Store knives in clean/easily cleable location.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet cloths on prep surfaces.
Correction: Store wet wiping cloths in sanitizer solution between uses.
- Food Storage - Clean and Dry Location
Observation: Box of squash on floor of walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS food in prep refrigerator > 41 F. Feta - 45 F, Domadas - 50 F. Humus in RIC 45 F.
Correction: Temperature in unit was decreased and was down to 42 F from 50 F. PIC turned unit down a little more and will monitor temp with thermometer in unit. These foods had been in unit about 1 hour and will be discarded at 3 pm if not served before that time. Humus had been out on counter while orders were prepared and will be checked at 3 to make sure temp is
- Nonfood Contact Surfaces
Observation: Tape used to repair microwave handle, gasket on chest freezer and knife handle.
Correction: Remove tape - replace or repair with materials that can be kept clean.
- Temperature Measuring Devices
Observation: No thermometer in large prep refrigerator.
Correction: Provide thermometer.
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket torn on reach in cooler.
Correction: Replace damaged gasket.
- Physical Facilities in Good Repair
Observation: Floor damaged where dishmachine pipe was repaired and tiles damaged in kitchen.
Correction: Repair floor so it's easily cleanable.
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11/14/2013 | Routine | |
No risk factor violations observed today. Good cooling practices. Dishmachine 50-100 ppm chlorine. Clean, well maintained facility. Good glove use - remember to wash your hands before putting on gloves.
No violation noted during this evaluation. | 08/08/2013 | Risk Factor | |
Very clean facility. Owner plans to put in a larger walk-in refrigerator that will help with cooling problems.Until increased capacity is available for cooling, you must make sure the foods that must cool do cool quickly. You can get a product assessment done by a laboratory to see if the dolmadas are acidic enough to inhibit growth of bacteria.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee was handling dirty dishes than handled clean dishes without washing hands between.
Correction: PIC explained requirement to employee.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Dolmadas made yesterday were >41 degrees >6 hours. One container is still 60 degrees and another 56.6 degrees in center.
Correction: Dolmadas were discarded. Must cool from 135 to 41 degrees in 6 hours or less and from 135 to 70 degrees in 2 hours or less. PIC agreed to put dolmadas on sheet pan in single layer to cool quicker. Thermometers were recalibrated. PIC to check temperature of dolmadas to verify cooling is done in compliance with requirement (for all TCS foods cooked and cooled here).
- Handwashing Cleanser - Availability
Observation: No soap at one handsink.
Correction: Provide soap and paper towels at each handsink.
- Hand Drying Provision
Observation: No paper towels at one handsink.
Correction: Provide soap and paper towels at each handsink.
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04/11/2013 | Risk Factor | |
PIC has implemented RCP and has been monitoring and recording cooling temperatures of TCS foods made and cooled here. Records indicate that temperatures of <41 degrees are reached within 5 hours, often within 2 hours. PIC reports using ice bath and placing ice bathed food in walk-in refrigerator to rapidly cool food. Continue monitoring cooling. Annual permit issued. Thermometer calibration checked also. Also new ice scoop (1100) corrected and floor has been repaired (3170).
No violation noted during this evaluation. | 01/23/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Packages of ready to eat deli meat in container with raw meat.
Correction: Corrected by moving deli meat to separate area.
- Critical: Cooling*
Observation: Pan of moussaka made yesterday is still 45 degrees in walk-in refrigerator. Another pan of moussaka made at the same time is 42 degrees on speed rack. The 45 degree pan is on top of a cardboard box which prevented the food from cooling rapidly.
Correction: Must cool from 135 to 41 degrees in 6 hours or less and from 135 to 70 degrees or less in first 2 hours. TCS food that does not cool within 6 hours must be discarded - always check temperatures so you can take corrective action to cool food safely.
- Cooling Methods
Observation: Large container of green beans cooked about 2 hours ago is 136 degrees in walk-in refrigerator.
Correction: Cool hot food in shallow (<2 inch deep) pans, do not put hot pans on top of or next to other hot pans - allow cold air to circulate around pans - keep uncovered until cold.
- Food Contact Surfaces - Cleanability*
Observation: Ice scoop is cracked.
Correction: Replace it.
- Physical Facilities in Good Repair
Observation: Floor tiles damaged in kitchen.
Correction: Repair floor.
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01/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Athens Greek Grill Cafe', 2313 Westwood Avenue, Richmond, VA 23230 »