ZEUS GREEK STREET FOOD

FACILITY DOES NOT HAVE TEST STRIPS TO TEST THE CONCENTRATION OF QUAT SANITIZER FOR SANITIZING BUCKETS THROUGHOUT FACILITY C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

OBSERVED WIPING CLOTHS STORED IN (QUAT) SOLUTION IN BETWEEN USES BEING MAINTAINED AT 100PPM IN BUCKETS STORED IN FRONT FOOD SERVICE AREA C/A: (QUAT) SANITIZER BEING USED TO STORE WIPING CLOTHS IN BETWEEN USES SHALL BE MAINTAINED AT A CONCENTRATION OF 200PPM-400PPM COS: SOLUTIONS RE-MADE @ 200PPM.

OBSERVED EMPLOYEE DIG INTO TRASH CAN & PULL-OUT OLD SPANAKOPITA SHEET-PAN (PAN PLACED BACK INTO TRASH). WITHOUT REMOVING GLOVES AND WASHING HANDS, EMPLOYEE THEN USED A LARGE SERVING SPOON TO SCOOP RICE FROM LARGE POT INTO SILVER PAN TO HOT HOLD IN STEAM TABLE FOR SERVICE C/A: EMPLOYEES SHALL CLEAN HANDS AND EXPOSED PORTIONS OF ARMS BEFORE WORKING WITH EXPOSED FOOD, CLEAN EQUIPMENT AND UTENSILS AND AFTER HANDLING SOILED EQUIPMENT & CONTAMINATING HANDS COS: ALL UTENSILS, EQUIPMENT & FOOD HANDLED WERE DISCARDED, GLOVES REMOVED AND EMPLOYEE WASHED HANDS.

OBSERVED MULTIPLE CHICKEN SKEWERS TAKEN OFF GRILL & PLACED IN STEAM TABLE FOR SERVICE WITH FINAL COOK TEMPERATURES RANGING FROM 148F-163F C/A: RAW ANIMAL PROTEINS SHLL BE COOKED TO THEIR MINIMUM REQUIRED COOK TEMPERATURES UNLESS A CONSUMER ADVISORY IS PRESENT ON MENU & IT IS SPECIFIED BY CUSTOMER; RAW CHICKEN SHALL BE COOKED TO A MIN. TEMP. OF 165F COS: SKEWERS COOKED TO TEMPS RANGING BETWEEN 180F-188F.

OBSERVED RAW SALMON, LAMB, CHICKEN & PORK SKEWERS, RAW LAMB CHOPS & RAW SHRIMP COLD HOLDING ABOVE 41F IN GRILL PREP AREA. OBSERVED WHOLE BEEF STEAK COLD HOLDING IN VEGETABLE PREP SINK ABOVE 41F IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: CHICKEN SKEWERS ALLOWED TO COOL, ALL OTHER FOODS IN COOLER DRAWERS DISCARDED.

OBSERVED SPANAKOPITA HOT HOLDING BELOW 135F IN STEAM TABLE IN FRONT FOOD SERVICE C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: SPANAKOPITA REMOVED.

OBSERVED DISH WASHER, IN USE, NOT SANITIZING EQUIPMENT. CHLORINE CONCENTRATION @ 0PPM C/A: A CHLORINE SANITIZER USED IN A MECHANICAL WAREWASHING OPERATION SHLL HAVE A CONCENTRATION OF 50PPM-100PPM TO PROPERLY SANITIZE EQUIPMENT COS: FACILITY WILL USE 3-COMPARTMENT SINK TO SANITIZE; CHLORINE @ 50PPM-100PPM.

NO PIC PRESENT DURING INSPECTION. EHS HAD TO SPEAK TO CASHIER AND COOK. C/A: THERE SHALL ALWAYS BE A PERSON IN CHARGE DURING ALL HOURS OF OPERATION COS: PIC SHOWED UP AS EHS WAS WRITING INSPECTION REPORT.

OBSERVED CONTAINER FOR CHEMICAL IN MANUFACTURER'S ORIGINAL CONTAINER W/ NO LABEL C/A: CONTAINERS OF POISONOUS/TOXIC MATERIALS SHALL BEAR A LEGIBLE MANUFACTURER'S LABEL COS: BOTTLE DISCARDED.

OBSERVED SINGLE USE FORKS STORED WHERE LIP SURFACE CAN BE CONTAMINATED WHEN GRABBED; LIP SURFACE STICKING UP C/A: SINGLE USE ARTICLES SHALL BE STORED/DISPLAYED IN A MANNER THAT PREVENTS THE LIP CONTACT SURFACE FROM BEING CONTAMINATED COS: EMPLOYEE INVERTED FORKS.

OBSERVED COOKS REMOVE CHICKEN SKEWERS OFF GRILL AND PLACE INTO PAN IN STEAM TABLE TO HOT HOLD AT TEMPERATURES BETWEEN 143F-162F. IN DISCUSSION WITH PIC, EHS DISCOVERED IT IS THE FACILITY'S INTENTION TO COOK CHICKEN TO APPROXIMATELY 140F, PLACE IN STEAM TABLE TO BE HOT HELD, UNTIL SOMEONE ORDERS THE CHICKEN SKEWERS AND THEN PLACE BACK ON GRILL TO CONTINUE COOKING. EHS OBSERVED CHICKEN NOT COOKED TO 165F BEFORE BEING PULLED OFF GRILL AND PLATED AND SERVED TO CUSTOMERS. EHS ASKED EMPLOYEES TO STOP AND NOT SERVE, HOWEVER, IT WAS STILL SERVED. C/A: Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P 4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; P 5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of th.

OBSERVED MULTIPLE CHICKEN SKEWERS AND PORK SKEWERS HOT HOLDING BELOW 135F IN STEAM TABLE #2 IN FRONT FOOD SERVICE AREA C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: CHICKEN SKEWERS RE-HEATED TO TEMPERATURES OF 168F-202F @12:44PM.

OBSERVED RAW GROUND BEEF AND ROMAINE LETTUCE NOT COOLING AT A RATE THAT ENSURES IT COOLS FROM AMBIENT TEMPERATURE TO 41F WITHIN 4 HRS. IN DISCUSSION WITH PIC, RAW BEEF WAS PREPARED 2 HRS BEFORE INITIAL COOLING TEMPERATURE TAKEN AND OWNER STATED THAT ROMAINE LETTUCE HAD BEEN PREPARED AT APPROXIMATELY 9AM 2/26/2026. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: PIC INSTRUCTED EMPLOYEE TO PLACE IN ICE BATH FOR RAPID COOLING.

OBSERVED SOILED RACKS IN WIC IN MAIN KITCHEN. OBSERVED BOTTOM SHELVE OF RIF NEAR 3-COMPARTMENT SINK EXCESSIVELY SOILED WITH RAW MEAT IN MAIN KITCHEN C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed the mixed vegetable soup not cooling at a rate that ensures it cools from 135F to 70F within 2 hours. Observed romaine lettuce not cooling at a rate that ensures it cools from ambient temperature to 41F or below within 4 hours.

PIC unable to provide written procedure and EPA approved disinfectant for Vomiting and Diarrheal incidents.

No consumer advisory observed for foods served raw or undercooked. PIC stated that customers can ask for lamb chops to be served medium rare. Lamb chops are not on the menu. CA:CA: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw egg Caesar salad,” and “hamburgers (can be cooked to order);” (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, s.

Observed soiled racks with debris in walk in cooler and storage areas.

Observed several TCS foods stored above 41F in the prep top cooler such as sliced tomatoes, romaine lettuce, and Cesar dressing. Observed Blueberry Cheesecake above 41F in the front service cooler. CA/ Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Food Discarded.

Observed Spanakopita hot holding below 135F under heat lamp in front food service. Observed Beef Cabob hot holding below 135f in Steam well #2 in main kitchen. Observed Lamb, Pork, and Chicken Gyro hot holding below 135F in Spit.

Observed TCS foods such as Tallini Sauce (6/19/), stuffed peppers(6/15), stuffed cabbage(6/15), and Moussaka (6/20/) stored in walk in cooler exceeding the 7 day shelf life.

PIC unable to demonstrate knowledge of the 5 reportable symptoms and the 6 reportable illnesses.

Observed no hand drying provision at back handwashing sink near two compartment sinks.

Observed the disposal of soup into hand sink. Observed open container of Garlic and Romaine Lettuce in the hand sink.

PIC unable to provide written procedure for Vomiting and Diarrheal incidents. CA:PIC shall be able to provide written procedure for Vomiting and Diarrheal incidents. COS: EHS will provide written procedures via email.

Observed cut and ready to eat cucumbers, bell peppers, onions, beets, watermelon and chicken uncovered and exposed in Walk in cooler. Observed Tallini Sauce uncovered and exposed in walk in cooler.

No Consumer Advisory observed for Cesar Dressing containing raw egg.

OBSERVED AN ACCUMULATION OF BLACK DEBRIS ALONG THE DRINK MACHINE NOZZLES IN THE FRONT FOOD SERVICE AREA. OBSERVED DEBRIS INSIDE OF DISHES STORED AS CLEAN IN THE WAREWASHING AREA. OBSERVED AN ACCUMULATION OF FOOD DEBRIS IN THE MICROWAVE IN THE FRONT FOOD SERVICE.