NICK THE GREEK

Hummus prepackaged and placed on top of cold holding inserts measured 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC stated that they were incorrectly placed there and they were discarded.

A designated person in charge was not available upon inspector's arrival. Kitchen manager did accept and became PIC during inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Per PIC, TPHC is used for gyros. Observed timers set up for the four hour time marking. Written procedures were not available. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Observed a frozen container of yogurt defrosting in handwash sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Front handwash sink was plugged and filled with water to defrost frozen yogurt. [CA] Ensure that handwash sinks are supplied and available at all times during operation.

Facility is using Time as a Public Health Control (TPHC) for various gyros (pork, beef/lamb, chicken) cooked on vertical broilers. Written procedures not available for review. [CA] Provide written procedures for PHFs utilizing time as a public health control (TPHC) and have them available for review at all times.

Multiple employees lacking a food handler certificate. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are readily available for review at all times.

In the warmer, avgolemono (lemon chicken soup) measured at 97F. Per operator, food was placed in warmer at 11am. [CA] PHFs shall be held hot at 135°F or above. [COS] Soup was reheated to 165F.

1) Facility is lacking quaternary ammonium test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual warewashing. 2) Food preparation observed in the 3 composition sink. Preparation sink is available for use. [CA] Discontinue using 3 comp sink for food preparation. Ensure preparation sink is used for food prep at all times and 3 comp sink is only used for warewashing to prevent the contamination of food.