OPA! AUTHENTIC GREEK CUISINE

1) Rubber gasket seal around cooler door at first cookline prep cooler observed to to be fraying. [CA] Repair gasket and maintain in good repair. 2) Scoop inside drawers at cookline observed to have handle in direct contact with food. [CA] Store scoops such that handles are not in direct contact with food.

MAJOR VIOLATION: Walk in cooler measured to have: -PHFs from 62F-51F (see measured observations) -Ambient temperature at 55F Invoice statement had noted cooler had been repaired the night prior and was running at 41F. Per log of cooler in the morning around 8:30AM cooler measured to be 41F. Per chef, he had notice that cooler was starting run warm around 10:30AM(about 3 hour prior) and added some buckets of ice at that time to keep walk in cold. MINOR: Ice bath at cookline observed to have cooked carrots, cooked potatoes and cut tomatoes at 68F, 58F and 44F. Per chef both cooked PHFs were cooked recently in the last hour. Ice bath observed to be not have low ice water level. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. Ensure ice baths have sufficient water and ice level that rises to the same height as the PHFs inside the container. [SA] MAJOR: PHFs measuring above 50F and not prepped today were VC&D. See VC&D report. Whole produce, bread, shelf stable sauces, shelf stable juices, and other nonPHFs were kept in walk in cooler. Partially thawing PHFs and PHFs on ice (shrimp at 32F, lamb at 43F, chicken at 45F, lamb chunks at 43F, scallops at 41F, ect.) were placed back into freezer or other prep coolers. PHFs that were prepped today and still within cooling time were placed into other units to continue cooling. Per operator cooler shall not be used to store PHFs until cooler can maintain 41F ambient temperature. MINOR: Chef added more ice and water to ice bath to more effectively cool PHFs.

Flies observed around font the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Knives were held between prep table and small prep table by handwash sink in back area. [CA] Keep utensils in easily accessible and cleanable areas

Wiping cloth observed to be on countertop by cookline. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Gaps observed to be in ventilation hood filters. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

Handwash sink by cookline missing paper towels. [CA] Ensure handwash sink is fully stocked at all times. [COS] Operator refilled paper towel dispenser

Cooked carrots and yogurt sauce in ice bath measured to be 66F and 51F. Ice observed to only be at the bottom of the containers Per operator ice bath is set up by cookline for lunch service from around 11:30AM and all items shall be returned to walk in by 2:00PM. Per chef carrots were just blanched in the last 2 hours and yogurt sauce was just removed from walk in in the last hour. [CA] PHFs shall be held at 41°F or below for cold holding. Ice baths shall contain enough ice and water to contact with sides of containers of PHFs [COS] Both items were placed in larger ice bath with more water and ice to sufficiently cool down items.

Upstairs freezer observed to have door iced over. [CA] Defrost doors to freezer and maintain in good repair. Check gasket to see if gasket has been fraying or torn. Keep equipment in good repair.