Louis Pappas Fresh Greek

Basic – In-use knife/knives stored in cracks between pieces of equipment

nKnife stored between reach in cooler and food preparation table on cooks line. Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

nTongs hanging on oven door handle. Chef removed tongs and placed at dishwasher. Corrected On-Site Repeat Violation

Basic – No conspicuously located ambient air temperature thermometer in holding unit

nNo ambient air thermometer inside reach in cooler on cooks line. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

nGaskets inside reach in cooler on cooks line are soiled. Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nCooked pork cold holding at 47F

Grape leaves cold holding at 46F

Items placed on ice inside walk in cooler at 2:35. Re-temp at 3:30 39F. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

nEmailed operator body fluid clean up sign. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

nCutting board on reach in cooler has stains and is no longer cleanable. Repeat Violation

Intermediate – Manager or person in charge lacking proof of food manager certification

nMattie Philon has A manager certification but doesn't have card on her it's at another location.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

nNo chlorine test strips at time of inspection. Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

nNo paper towels at hand washing sink by dishwasher.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

nEmailed operator body fluid clean up sign.

Intermediate – No soap provided at handwash sink

nNo hand washing soap at hand washing sink by dishwasher. Repeat Violation