Souvlaki Fast

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first- at cook line nAdvised operator to change as needed.

Basic – Food stored on floor- salmon and moussaka in walk-in freezer nOperator stored properly Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment- between sandwich table and top lidnRemoved Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- mold like substance heavily build up around the cooler doors at cook line; gaskets at cooler at cook line

Basic – Single-service articles not stored inverted or protected from contamination- on the table at the back of the kitchen

Basic – Standing water in bottom of reach-in-cooler at cook line; Repeat Violation

Basic – Stored food not covered- lettuce in walk-in cooler;

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee touched garbage can, placed gloves on and placed food on the flat top; didn't wash hands; educated ; washed hands and changed gloves; Corrected On-Site

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Employee washing dishes; rinsed soap and didn't sanitize food containers afterwards; educated; operator set up three compartment sink properly Corrected On-Site

High Priority – Gyro meat in a broilers that is turned off- operator turn back on Corrected On-Site

High Priority – Metal stem-type thermometer soiled.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw burgers not commercially packaged stored above moussaka not commercially packaged and bread commercially packaged on the speed rack in walk-in freezer; nReversed Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shell eggs over dressings/ sauces in walk-in cooler; nReversed Corrected On-Site

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

nspinach pie (81-88F – Cooling)at 2:25 to 90-87 F at 2:45 since 1:30 food being cooled on top 2 door oven next to the steam table; at this rate food will not reach 70 F within 2 hours; food moved to walk-in cooler; Corrective Action Taken

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

Intermediate – Paper towel dispenser at handwash sinks at cook line and ware washing area not working/unable to dispense paper towels

Operator provided Corrected On-Site