NICK THE GREEK

Kitchen staff were observed handling raw meat skewers and then try to make a salad with the same gloves without first washing hands. Staff wiped hands with a cloth towel. [CA] Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. [COS] Inspector instructed staff to stop, take off their gloves, wash their hands, and put on new gloves. Educated staff of handwash requirements. Discussed with kitchen lead about using tongs or other utensils for salad items.

The back of house handwash sink was obstructed by several dirty dishes. [CA] Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. Ensure to maintain the sink easily accessible.

Shaved chicken from the chicken cone measured between 140-150F. Staff then placed the chicken into the warming drawer. [CA] Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. [COS] Inspector instructed cook to finish cooking the shaved chicken and the rest of the chicken in the 1/2 hotel pan to 165F. Discussed with kitchen lead on changing practice from Vertical Broiler -> Warming Drawer -> Flat Grill -> Service to Vertical Broiler -> Flat Grill -> Warming Drawer -> Service

1. Repeat Violation: In the back of house area, near the mop sink, there is a cove base and wall tile missing. 2. Repeat Violation: In the back of house area, above the mop sink, the ceiling tile around the water heater has several gaps. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 3. Repeat Violation: Floors of the walk in freezer are in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility in good repair.

A majority of the staffs' food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

The soda machine is in disrepair and leaking. [CA] Ensure all equipment is maintained clean and in good repair.

1. Forks were stored with prongs facing up. [CA] Single-use utensils that are intended for food or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 2. The pressurized cannisters in the basement are not restrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. 3. Facility is using a plastic cup as a scooper for peanuts. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Repeat Violation: In the restroom the exhaust vent cover was missing. [CA] Replace or repair the vent cover.

Repeat Violation: The basement area of the facility has several pieces of equipment that are no longer required for the operation. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

The basement area of the facility has several pieces of equipment that are no longer required for the operation. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

1. In the back of house area, at the ware wash hand wash station, the sink was obstructed. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Staff removed the obstruction. 2. In the back of house area, at the ware wash hand wash station, the soap dispenser was not working. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] The soap dispenser is in disrepair. Staff to wash their hands at the other hand sink in the back of house area.

the restroom door's self closer has been removed. Per PIC, it was removed after a member form the public destroyed it. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

In the kitchen area, on a sheet tray, shaved beef was found measuring between 90-105°F. Per cook, the beef has been cooling for about an hour and a half. Also per cook, they shave beef as it is cooking on the vertical broiler and place it in the same batch as the cooling beef. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Sheet tray of beef was moved to the walk in cooler to rapidly chill below 70°F. Recommend hot holding beef until it is all cooked on the vertical broiler and then cooling it one batch. This will prevent several batches of beef from commingling at different time and temperature relationships.

1. In the back of house area, near the mop sink, there is a cove base and wall tile missing. 2. In the back of house area, above the mop sink, the ceiling tile around the water heater has several gaps. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 3. Floors of the walk in freezer are in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility in good repair.

In the restroom the exhaust vent cover was missing. [CA] Replace or repair the vent cover.

1. In the kitchen area a sheet tray of beef was found cooling on a trash can. 2. In the back of house area a hotel pan of feta was found stored on a trash can. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination.

In the kitchen area, at the drawer cooler, falafel measured between 47-49°F. Per cook they placed them in the cooler around 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Falafel were moved to the walk in freezer to rapidly chill.

Repeat Violation: The scoop for rice was found stored in containers with water measuring between 80°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container. 2) in running water. 3) in a container of water at 135°F or above. 4) at room temperature if washed within 4 hours of initial use.

Facility is using a basement to store food and food related equipment. Per PIC, they only use a room of the basement and the rest of the basement is shared between La Victoria and Starbucks. The basement does not have approved finishings for the floors, walls, and ceilings and lacks vermin proofing. Observed numerous amounts of rodent traps but no evidence of rodents. Facility is storing the soda syrups for the fountain machine and an unused walk in cooler in the room. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Submit plans to this department within two weeks to have the basement approved. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

A plastic cup was found being used as a scoop for spicy yogurt. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. The scoop for rice and spatulas for the griddle were found stored in containers with water measuring between 80-100°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container. 2) in running water. 3) in a container of water at 135°F or above. 4) at room temperature if washed within 4 hours of initial use.

1. The walk in cooler is not maintaining PHFs at 41°F or below. 2. The beverage open air cooler is not maintaining temperatures of 41°F or below. NOTE: The open air cooler did not contain any PHFs. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Refrain from storing PHFs until sure it can maintain temperatures of 41°F or below.

In the walk in cooler, on a rack, raw chicken was found stored above fries and raw shell eggs were found stored above cut tomatoes. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In the back of house area, at the walk in cooler, numerous PHFs (chicken, sliced tomatoes, fries, eggs, yogurt based sauces) were found above 41°F for longer than 4 hours. PHFs were measured between 49-55°F. Ambient air of the unit was measured at 48°F after leaving it closed for 15-20 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were VC&D. See VC&D report.