THE HUNGRY GREEK

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Grilled chicken breast 154F, operator put it back on grill continuously cooking until reached 176F ,

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken no wash hand before change gloves to start handle salad, discussed with operator and he washed hand properly before changing the gloves Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in front counter

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees no beard guard while engaging food preparation

Basic - Food stored on floor. Chicken on floor in walk in cooler, operator removed it to shelf

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles exterior soiled and black mold like substance buildup in dining room

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested quaternary less than 150ppm, operator remade it and tested 200ppm

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken on grill then prepared salad no hand washing. Discussed with operator

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs above lettuce in walk in cooler , operator removed eggs to bottom shelf. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken soup marked 9/28. Operator voluntarily discarded Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken soup marked 9/28. Operator voluntarily discarded . Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board grooved

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in kitchen. Operator removed it to bottom shelf Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while engaging food preparation. Manager asked her to remove it Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rice pudding and Greek salad dressing packaging and sold in establishment no packaging date.

Basic - No Heimlich maneuver/choking sign posted. Emailed choking poster to operator Corrective Action Taken

Basic - Raw fruits/vegetables not washed prior to preparation. Cutting unwashed onions

Basic - Stored food not covered. Cooked rice and potato salad not covered in walk in cooler. Operator covered them with lids Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation quat tested 0ppm. Operator remake it and test 200ppm Corrected On-Site

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.raw salmon in walk in cooler. Discussed with management to remove from packaging or cut a slit in the package. Warning - From follow-up inspection 2025-03-19: Observed 6 raw salmon not removed from packaging or cut to create air. In walk in cooler. See stop sale employee discarded Time Extended Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on main prep line ambient air temperature 49 f held less than 4 hours Cold holding: tazki sauce 47 f cook chick pea 47 employees moved to freezer 2nd temp all to 30 f Corrected On-Site