NICK THE GREEK SANTA CLARA

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

Lack thermometer inside the line cooler [CA] Provide thermometers and check the temperature daily

The left line cooler at 48F [CA] Monitor and maintain all coolers at 41F or colder

The right line cooler at 62F [CA] Maintain all coolers at 41F or colder - DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS, SUCH AS MEAT OR DAIRY IN THIS UNIT. Reinspection 07/16/25 The following potentially hazardous foods were discarded 4 pounds of cheese 1 pound of hummus 1 pound of yogurt

Left prep cooler 48F now [CA] Monitor and maintain at 41F.

Knife is stored between prep cooler and counter [CA] Store knives in a sanitary manner - Remove knife. Clean and sanitize it - Corrected