The Great Greek Mediterranean Grill Friendswood

Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge not present at the food establishment / mobile food unit during all hours of operation.

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Cross contamination not prevented by storing the food in packages, containers, or wrappings except as specified under section 20-21.03(a) of this code. (corrected on site)

Hot storage. time/temperature controlled for safety (tcs) food in hot storage not being held at 135°f (57°c) or above. (corrected on site)

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) and ready to eat food stored at 41°f (5°c) for more than seven days.

Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed. (corrected on site)

Temperature and pressure measuring devices. food temperature measuring device scaled only in celsius or dually scaled in celsius and fahrenheit, not accurate to ± 1°c in the intended range of use.

Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.

Cleaning equipment storage. after use, mops not placed in a position that allows them to air-dry without soiling walls / equipment / supplies.

Posting the food service manager certification of a person no longer in the employment of the food establishment (corrected on site)

\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited (corrected on site)