GREEK SPOT

Leak observed behind dishwasher. [CA] Repair leak.

1) Ladles were stored under paper towel dispenser at back handwash sink. [CA] Store ladles away from sources of contamination or move paper towel dispenser to other water above handwash sink to prevent cross contamination. 2) Knife at cookline was stored between two prep coolers. [CA] Store utensils on surfaces that are smooth and easily cleanable. Discontinuing storing knives in crevice between cooler units. 3) Gasket for freezer under vertical broiler observed to start fraying and accumulating debris. [CA] Keep gasket clean and in good repair.

1) Flour used to dredge raw calamari observed to kept at room temperature. Per employee flour is kept and changed out at the end of the day. 2) Chicken gyro cone measured to be 98F on vertical broiler. Broiler observed to be off at time of inspection. Per employee, gyro cone is meant to be cooked, shaved, finished on grill and then hot held; this meat cone was placed out within the last 1.5 hours. [CA] 1) Flour that has contacted PHFs shall be kept in proper holding temperature (41F and below for cold holding) or only kept for 4 hours and then discarded (TPHC). If held on TPHC, flour shall be time tracked via, label, schedule, log, or timer to ensure flour is discarded at the correct time. 2)Discontinue holding gyro meat on vertical broiler without active cooking. Ensure cones are completely cooked at the end of 4 hours or discard cone. [COS] 1) Flour was VC&D and replaced with fresh flour. Per PIC, she would hold flour and discard every 4 hours based on schedule at 3PM and 7PM. When using TPHC as a public health control operator shall fill out TPHC log. 2) Vertical broiler was turned on and chicken meat cone continued to cooking. Ensure chicken cone is cooked by the end of 4 hours.