Nino's Greek Cafe

Inspector notes: Observed the low boy cooler essential for the operation having an ambient temperature of 46*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Reinspection will be conducted within 10 days

Inspector notes: Observed employees actively washing dishes in 3-compartment sink without the sanitizing step. Per person in charge (PIC), dishes are scraped, rinsed, washed with soap & sanitizer mixture, rinsed, and then air dried. Discussed with PIC and employee about proper dishwashing procedure. Dishes should be washed, rinsed, sanitized and then air dried. Chlorine sanitizer solution should be tested every time it is set up and test between 50 to 100 ppm. Employee set up 3-compartment sink in proper order to rewash dishes at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Provided PIC with guidance document on warewashing at time of inspection

Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive

Inspector notes: Observed no certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed cut lettuce in stacked, covered containers in walk-in cooler at 70-72'F. Per PIC, lettuce was cut 2 hours prior to inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC uncovered and unstacked containers at time of inspection to allow for proper cooling