- General Comments that relate to this Inspection
Notes:Reach in cooler @ 40 F; Sliced tomatoes @ 38 f; Chicken @ 38 f. All food containers in good condition. Stand up Refrigerator @ 40 f; All food products stored properly. Beef 38 f; Lamb 38 f. All meat in refrigerator are precooked. Freezer 0 f; All food products frozen. All prep areas clean and no issues. Cookware; utensils; and glasses clean.Handsink stocked and operational.3 compartment sink operational. No leaks in plumbing. Ovens; fryer; and flat top clean and well maintained. No employees have taken a serve safe exam in the last year.CFPMS: Athena Theologitis M130771 - 9/30/18Nikos Theologist M130772 11/24/18Discussed no bare hand contact with ready to eat food item with Mike - No issues. Gloves and other utensils on hand for No bare hand contact.
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9/8/2015 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed in back reach in cooler water leak from condensation area. Frost built up on condensation unit. Leak must be repaired by 8/12/14. As of right now cooler not being used to store any food items.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Observed leaks in pipes for 3 compartment sink and prep sink when water turned on. Observed white buckets underneath catching leak. Correct by 8/12/14.Observed broken/stripped faucet hot water turn on. Hot water turn on must be repaired by 8/12/14.
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 38 f. Sliced tomatoes @ 39 f; Sliced cucumbers @ 39 f; Chicken @ 38 f. All food stored properly. Cutting boards clean and in good condition. Freezer @ 0 f. All food items frozen. Fryer/ oven area clean and well maintained. Utensils; cookware clean and stored properly.Handsink stocked properly and accessible. Floors and counters clean. Customer area clean and well maintained.
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8/6/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. Sliced tomatoes @ 39 f; Sliced cucumbers @ 39 f; Chicken @ 38 f. All food stored properly. Cutting boards clean and in good condition. Fryer/ oven area clean and well maintained. Utensils; cookware clean and stored properly.Handsink stocked properly and accessible. 3 compartment sink operational. ** Small leak underneath. Replace seal.Floors and counters clean. Customer area clean and well maintained.
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6/28/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Violations noted on previous inspections have been corrected. Reach-ins holding at 39F-40F
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4/24/2012 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Back reach-in is repaired and holding at 35F. Per operator; front reach-in still in process of being repaired and a part is on order to complete repair - all potentially hazardous foods have been moved to alternate refrigerators until repair is complete.
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4/23/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
30) Potentially hazardous food found out of temperature (gyro meat in front make-up unit at 45F-56F). Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Gyro meat voluntary discarded - corrected.
- [4] Facilities to maintain product temperature
40) Cold holding units not maintaining proper temperature (back make-up unit holding at 45F and front make-up unit holding at 45F-50F). Repair units to maintain 40 degrees F or below to prevent bacteria growth. Transfer all potentially hazardous foods to glass door reach-in unit make-up units are repaired.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-freezers less than 40F-make-up units at 45F-50F *see note above -cooked and cooled chicken holding at 40F-44F -dressing at 40F -gyro meat at 45-56F *see note above-discussed cooking and cooling procedures. Ensure potentially hazardous foods are cooled in shallow uncovered pans from 140F to 70F within 2 hours and from 70F to 40F within an additional 4 hours. Do not cover or transfer product to deep pans/containers until product temperature reaches 40F or below.-glass door reach-in at 39F-containers labeled and dated-product dates current-food and single service items stored 6" above ground-three-comp. sink used for wash; rinse; sanitize-wiping cloth sanitizer bucket at 50 ppm chlorine-chemical test kits available-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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4/16/2012 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All previous violations from b5/11/2011 have been corrected. Prep table at 36 F. ambient temperature. Okay to put food back in.New handsink installed and hot water works fine.Individual packets with ketshup now in self service area.
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5/16/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Cooked chicken in back prep table at 51 F. Discarded imediately voluntarily.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Unit at 51 F. ambient temperature.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Raw shell eggs stroed above feta cheese in reach in. Corrected immediately.Tomato ketshup stored in can in refrigerator and on service line. Oxidation of this acid food product in contact with the can once it has been opened is a problem. Provide food grade containers for storage and service of tomatoe ketshup.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all self service plastic ware nwith handles out to avoid potential contamination of eating surface. Corrected immediately.
- [1] Installed; maintained
Leak in hot water in had sink makes it difficult to use as there is hardly enough water coming from faucet to make hand washing practical in this sink. Also; there are multiple leaks in the drain pipes from sinks.
- General Comments that relate to this Inspection
Temperature in remaining units good: storage freezers at 8 F and -20 F. Cold table in prep area at 38 F. Internal temperatures of foods on top: diced tomatoes @ 37 F; feta cheese @ 34 F. Storage refrig with eggs; cheese @ 32 F.Hand sinks stocked with soap and paper towels.Noted food handler "sanitizing" hands in 3 compartment sink rather than hand washing. Handler was told that this is not acceptable; hygienic practice. May deduct 5 pts on subsequent inspections if this violation is noted.Discussed "no bare hand" contact direction of fooed handling requirements with handler as bare hand contact with lettuce; cheese; and salt was noted during plate prep. He agree to avoid this in future as much as possible by wearing gloves.Discussed health and hygiene issues with food handler as he is in charge while the owner is away for the next week or so. Employees with gastroenteritis (vomiting; diarrhea; juandice) must stay home and not return to work for 48 hrs after the last bout of illness has occured.Owner needs to post a copy of CFPM certificate or WCHD card by next routine inspection to avoid a 3 point deduction.
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5/11/2011 | Routine Inspection 1st | 87 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-back make-up unit @ 38F -chicken 34F-front make-up unit @ 38F -chicken wings 39F -chopped chicken 38F-freezers all less than 0F-food and single service items stored 6" above ground-3-comp. sink used for wash; rinse; sanitize-chemical test kits available-restrooms stocked and clean-discussed employee health and hygiene policies with no problems noted
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6/23/2010 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding units (freezers). Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [5] Hands washed and cleaned; good hygienic practices
110) Hand sink blocked with waste container at time of inspection. Observed employee hand washing in prep sink and 3-compartment sink. All employees must wash hands with soap and water and dry hands with disposable paper towels. Hands must be washed in designated hand sink only to prevent cross-contamination. Corrected on-site.
- [1] Wiping clothes: clean; use restricted
250) All moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Ensure sanitizer is maintained between 50ppm to 100ppm chlorine.
- General Comments that relate to this Inspection
Owner/operator (CFPM) not present at time of inspection. Spoke to CFPM on phone during inspection and advised CFPM to ensure all employees are trained on proper hygiene and the importance of preventing cross-contamination in facility at all times. Advised CFPM to ensure no high risk (cooking and cooling; raw product processes) operations are performed at facility unless he is present to supervise such processes.Notes:-hand sink properly stocked; but not accessible (see comments above)-back prep. reach-in checked at 39F -raw chicken at 40F -cooked and cooled chicken at 40F-cook line make-up unit at 38F -cooked and cooled chicken at 40F-3-compartment sink used for wash; rinse; sanitize. Ensure rinse water is warm and clean and ensure sanitizer is kept at a concentration of 50ppm to 100ppm chlorine. -Chlorine test strips available-food and single service items stored properly-checked gyro meat in cooling process at 80F - meat was put in reach-in to finish cooling. Ensure meat is cooled to 40F within 2 additional hours or discard.-discussed cooking and cooling procedures with CFPM with no problems noted.-chemical bottles labeled and stored properly-restrooms properly stocked and clean-discussed employee health policies. Ensure ill employees exhibiting high risk symptoms (vomiting; diarrhea; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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6/23/2009 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Notes:Niko's Greek Kitchen is approved to use an outside BBQ Niko's have been provided with the BBQ Guidlines and will operate in accordance with them
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4/16/2009 | Opening Reinspection 1st | 100 |
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