CHRIS' TAVERNA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic sauce (fresh garlic and oil) (101F - Hot Holding) Observed at ambient temperature by grill station. Per operator, out of temperature for approximately 1 hour. Operator place product back in cooler. ; cooked potatoes (115F - hot holding ) Observed in pans at ambient temperature. Per operator, out of temperature for approximately 30 minutes. Operator placed product back in oven to reheat to 165+F Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee Filling a pan with water at hand wash sink by cook line. Educated operator.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink by back door of kitchen. Corrected On-Site

Basic - Clean bowls and plates not stored inverted or in a protected manner on rack by rear entrance to kitchen. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on flip top cooler at cook line. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled cloth and place it into apron pocket, after without washing hands employee handled container of cut lemons, discussed with operator, employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above bread, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In second prep kitchen no paper towels at hand washing sink, discussed with operator who provided paper towels. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dish storage rack next to back door not inverted or protected, discussed with operator to correct storage of dishes.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen on prep table Utensils standing water 85F, discussed with operator who removed utensils. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. At cook line multiple unlabeled squeeze bottles of various oils, discussed with operator to label bottles. Repeat Violation

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef using soiled wiping cloth to clean grill and immediately began using clean cooking equipment Gloves not changed in between Educated on site. Employee changed gloves and washed hands Corrective Action Taken Warning - From follow-up inspection 2025-05-23: Observed employee handled phone while standing at stove top then handled clean put of sauce to stir with the same gloves; no glove change; no hand wash. Employee changed gloves and washed hands. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (84F - Cold Holding) in microwave. Not prepped or portioned today. In unit over four hours. cooked pasta (46F - Cold Holding); cooked peppers (46F - Cold Holding); stuffed grape leaves (46F cold holding ) ground beef (46F - Cold Holding); in walk in cooler in main kitchen. Not prepped or portioned today. In unit over four hours. Warning - From follow-up inspection 2025-05-23: At walk in cooler:house made tomato sauce (45F at 11:20am- Cooling) As per chef, cooling in unit overnight. Item did not cool from 135F to 41F in a total of 6 hours. See stop sale.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee began to handle plate of cooked calamari. Discussed with operator who had employee wash hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched trash can and without washing hands employee began to handle clean and sanitized dishes coming out of machine. Discussed wit( operator who had employee wash hands and re wash and sanitize dishes. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam box cabinet chicken soup (126F - Hot Holding) cooked green beans (115F - Hot Holding); per operator products reheated on stove and place in unit to hold until served. Operator removed product to be reheated on stove to 165+F Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees at cook line handled soiled cloth to wipe counters and without washing hands employee handled foil liners to line to go container for French fries. Discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used visibly soiled cloth to wipe knife used to cut various cooked meats. Discussed with operator to wash and sanitize knife.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw chicken tenders stored on shelf directly above open bucket of honey sauce. Discussed with operator who corrected storage of products. Repeat Violation Admin Complaint

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server entered kitchen with dirty customer plates placing into dish washing area and without washing hands server handled clean plates of customers food to take to table. Discussed with operator who had servers wash hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. In kitchen above salad station on shelf bottle of spray antiseptic stored in plastic bin with single service plastic lids. Discussed with operator who corrected storage of products. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cut lettuce (71F - Cooling) at 1:00 since 10:00 to 71F at 1:30. At this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who moved product to walk in freezer. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at dish washing station no paper towels provided. Discussed with operator who provided paper towels. Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen ice machine interior bin has Accumulation of black/green mold-like substance. Discussed with operator to clean and sanitize ice bins.

Basic - Food stored on floor. In walk in freezer large container of soup stored on floor discussed with operator who moved product to shelf. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In second prep kitchen employee slicing tomatoes wiped face and without washing hands returned to preparing tomatoes. Discussed with operator employee washed hands and changed gloves. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at grill used cloth to wipe sweat from face then tuck rag back into pants and without washing hands employee handled tongs used to flip eggplant on grill.discussed with operator employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer open box of raw chicken stored over French fries. Operator corrected storage of products. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler across from deep fryer sliced tomatoes (48F - Cooling) at 11:15 since 9:00 to 48F at 11:50. At this current rate of cooling product will not reach 41F within 4 hours operator removed top portion of overfilled bin and moved to walk in cooler to chill. In walk in cooler in main kitchen raw pork (54F - Cooling) at 11:00 since 9:00 to 54F at 11:55at this current rate of cooling product will not reach 41F within 4 hours operator removed stacked pans and placed in walk in freezer to rapid chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At hand washing sink across from stove top employee using handwashing sink to rinse tomatoes. Discussed with operator who had employee remove tomatoes and moved to food prep sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand washing sink no paper towels. Operator provided paper towels. In second kitchen handwashing sink no paper towels. operator provided Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above salad flip top station ceiling vent with hanging dust / debris. Discussed with operator to clean vent.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dish storage racks cleaned and sanitized plates not stored inverted. Discussed with operator who inverted dishes. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer very thick layer of ice on floor and shelves. Operator states repair Order already placed to have water leak fixed to stop ice buildup.

Basic - Working containers of food removed from original container not identified by common name. In kitchen tray of bottles containing cooking oil not labeled. Operator added labels to bottles. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 78° by the hot holding warmer being held more than 4 hours ,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 78° by the hot holding warmer being held more than 4 hours , stop sale , employee discarded food . ..... cheese, 44°, babagunush 44° in flip top reach in cooler across from fryer at kitchen, food being held less than 4 hours . Operator covered food. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks on counter. Operator removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in multiple holding unit.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet towels on counter.

Basic - Food (cases of chicken) stored on floor in walk-in cooler and cases of can goods stored in hallway floor. Operator relocated to racks. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 98°F. Operator removed water. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at rear kitchen hand wash sink, and second kitchen hand wash sink. Operator place paper towels at sink. Corrected On-Site