THE GREAT GREEK MEDITERRANEAN GRILL health score and inspection history

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Several lights out in the hood. One bulb hanging down from hood connection.

(A)(2) Maintain TCS food at 41 F or below.///Raw lamb and steak was cold holding at 52F in RI cooler. COS. Moved to WI cooler.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy use.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Knife stored between hot holding unit and counter.

Allow utensils to air dry before stacking.///Several pans and food containers stacked wet.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Wall at dish machine has black residue visible.

(A)(2) Maintain TCS food at 41 F or below.///Steak kabobs tempted at 50F. COS placed in WI cooler.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.///Most current score not posted.

Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Several gaskets on make table doors showing wear. 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Make table cutting boards and colored cutting boards showing heavy use.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)///3 compartment sink missing drain stopper (glove being used).

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Hand chopper has dried food debris present.

Clean restroom exhaust vent cover.///Both restroom vents have large accumulation of dust. 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light out in hood and hanging from fixture.

Allow utensils to air dry before stacking.///Pans and lids stored while wet. 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.///Several knives on make tables between cutting boards or make tables.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce/dressing bottles not labeled with contents.