GREEK TAVERN

Person in charge (PIC) not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. PIC is responsible for ensuring: Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Corrective Actions: EHS consulted with PIC on their responsibility to monitor proper cooling methods.

Observed raw meatballs cooling while fully covered. Observed raw chicken and raw breaded chicken prepped within the last hour per PIC, stored in cooler drawer under grill, indicating it was ready to be used/cooked while in a cooling state. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC placed all food items mentioned above in the walk-in freezer to finish the cooling process while uncovered. See temperature log for cooling curve.

Observed several containers of TCS foods to be cold-holding in the standing RIC across from the meat prep sink with internal temperatures above 41°F. See temperature log. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Corrective Actions: PIC voluntarily discarded all TCS foods that were cold-holding above 41°F.

Observed QAC sanitizing solution in 3-compartment sink actively being used with a concentration of 500 ppm. QAC sanitizing solution shall have a maximum concentration of 400 ppm. Corrective Actions: PIC instructed food employee to discard sanitizing solution and make a fresh solution. Concentration was measured to be 400 ppm. PIC instructed food employee to wash, rinse, and sanitize equipment again.

First Consecutive Repeat Violation Observed raw grouper still in ROP state already completely thawed in cooler draw under grill. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrective Actions: PIC immediately instructed food employee to cut open ROP grouper.

Observed serving utensils stored in water below 135°F in main kitchen and at coffee bar. Dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Actions: PIC removed dispensing utensils from water and either replaced utensils or provided water at 135°F or above.

Observed several stacks of clean containers to be wet nesting. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrective Actions: PIC immediately instructed food employee to arrange all clean equipment so that air-drying could occur.

Observed single service cups to be stored out of packing and facing up allowing potential overhead contamination. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Corrective Actions: PIC immediately turned all cups to face down to protect against overhead contamination.

Observed covered trash can missing from unisex employee restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Corrective Actions: PIC stated a covered trash can will be purchased and placed in the restroom.

Observed one employee drinking out of a bottle of water, in the prep area. Also observed another employee to be drinking out of a glass cup, in the prep area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: EHS informed both employees that only a disposable cup with a lid and straw are allowed in the kitchen/prep areas.

Observed a bottle of cleaner, located in the Cafe area, to not have a label with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC discarded bottle during the inspection.

Observed several food items, in different cold holding units, to be fully covered while in the process of cooling. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC voluntarily uncovered all food to ensure proper cooling can occur.

Observed grouper, located in the walk-in cooler, to remain in ROP state while fully thawed. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less. COS: PIC instructed employees to removed fish from ROP packaging during the inspection.

Observed 2 employees to be prepping/serving food while wearing a watch/ring. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC instructed both employees to remove their watch/ring, during the inspection.

Observed gaskets throughout the food service establishment to have an accumulation of food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to implement a cleaning schedule to ensure that no accumulation can occur.