391 Penn Ave, Phone: 412-578-844 Fa: 412-578-819 Client ID: Address: 2113183 665 (#2) Washington Road Client Name: The Simple Greek City: Municipality: Pittsburgh Mt Lebanon State: PA Inspector: Zip: 15228 Turner, Kathy Category Code: 212-Chain Restaurant without Liquor Re- Inspection: Pending - Supervisor Re- Inspection Date: Categories D 1 2 3 4 5 6 7 8 9 1 11 12 13 14 15 16 17 18 19 2 21 22 23 24 25 Food Source/Condition Cooking Temperatures # Consumer Advisory Reheating Temperatures # Cooling Food # Hot Holding Temperatures # Cold Holding Temperatures # Facilities to Maintain Temperature Date Marking of Food Probe-Type Thermometers Cross-Contamination Prevention # Employee Health # Employee Personal Hygiene # Cleaning and Sanitization # Water Supply Waste Water Disposal Plumbing Handwashing Facilities Pest Management # Toic Items Certified Food Protection Manager Demonstration of Knowledge Contamination Prevention - Food, Utensils and Equipment Fabrication, Design, Installation and Maintenance Toilet Room General Sanitation 26 27 28 29 3 31 32 33 Garbage and Refuse Floors Walls and ceilings Lighting Ventilation Dressing rooms and Locker rooms General Premises Administrative # U.S. Centers for Disease Control and Prevention "high risk" for foodborne illness and establishment of priority of inspection S - Diamond Eceptional 2113183 D Assessment Status S NO NA V 1 1 1 13 Assessment Status S NO NA V 7 17 Inspection Date: 8/2/217 Purpose: Initial Permit Ep. Date: 3/31/218 Priority Code: H S - Satisfactory NO - Not Observed NA - Not Applicable V- Violation Page 1 of 5 2178215 1 1 1 14 Violation Risk High Med. Low 3 7 2 Violation Risk High Med. Low 1
Inspector Name: Turner, Kathy Placarding: Consumer Alert Start Time: 1:55: AM Allegheny County Health Department 391 Penn Ave, Phone: 412-578-844 Fa: 412-578-819 Inspection Details Balance Amount: Contact: End Time: 4:1: PM Phone: 4 Reheating Temperatures - All foods are at 99-135 F reheating on the steam table. The steam table cannot be used for reheating. Reheat the food in the small oven, microwave, grill, 2-burner range to 165 F BEFORE placing the food in the steam table. ALL FOODS WHICH WERE IMPROPERLY REHEATED WERE DISCARDED. 34 Discard food that has not been safely reheated $. Richard Cavanagh (412) 531-4976 5 Cooling Food - Foods are being cooled improperly. The person-on-duty stated that the hot foods are allowed to cool at room temperature for approimately 1 hour and then placed into the 2-door Turbo Air cooler in containers with the lids partially lifted. - Food temperatures are not monitored during the cooling process. Charts are not kept. - A pot of soup (green beans, potatoes, onions, tomato paste, water) and a cooked miture (of navy beans, kale sautéed onions, tomatoes) at 46 F in the Turbo Air cooler overnight. BOTH WERE DISCARDED. - Cooling starts at 135 F. When the food has cooled to 135 F the food must be placed in uncovered containers 2 inches or less in the cooler or freezer. - NOTE: All leftover foods must be properly cooled and be recorded on the cooling chart. It does not appear that there is sufficient refrigeration to properly cool foods. 34 Cool food from 135 F to 7 F or below within 2 hours and from 7 F to 41 F in an additional 4 hours, total cooling time not to eceed 6 hours. Reduce the total cooling time, from 135 F to 41 F, to 4 hours when the internal food temperatures do not reach 7 F in 2 hours Cool cooked foods in uncovered metal containers 4 inches or less in depth or in pieces smaller than 4 pounds. Discard food. Monitor cooling temperatures of leftover food or foods prepared in advance Record cooling temperature on charts Retain cooling charts for at leat 3 days 2113183 Page 2 of 5 2178215
391 Penn Ave, Phone: 412-578-844 Fa: 412-578-819 7 Cold Holding Temperatures - All foods in the Turbo Air 2-door cooler are at 44-47 F for an unknown period of time. - All foods in the open air prep cooler are at 45-48 F including stuffed grape leaves, sauces, sour cream, chopped tomatoes, humus, chick peas and others. These foods were taken from the Turbo Air cooler. The fresh vegetables were cut today. - All foods in the Turbo Air cooler and the open air prep cooler must be discarded EXCEPT for commercially prepared foods that are ph controlled, and any non-potentially hazardous foods. 33 Food must be held at 41 F or below Provide enough conveniently located, approved, properly operating refrigeration units to assure the maintenance and cooling of foods at required temperatures. 8 Facilities to Maintain Temperature - The ambient air temperature of the 2-door Turbo Air cooler is 48 F for an unknown period of time. There is no other approved cooler unit in the facility to hold foods at 41 F. - THE REFRIGERATION COMPANY WAS CALLED AND ARRIVED DURING THE INSPECTION. - THE THERMOSTAT WAS TURNED COLDER. The ambient air temperature has cooled to 4 F. - NOTE: Ambient air temperature by the cookline is 76 F. - NOTE: Ambient air temperature in the rear room with the cooler is 81 F (4 feet up) and 93 F above the 2-door cooler. - NOTE: The refrigeration repairman stated that the temperature in the rear room is too hot for the refrigeration units to operate properly. - NOTE: It is recommended that a thermometer be placed inside the cooler in addition to the outside thermometer gauge. 33 ; 39 Provide enough conveniently located, approved, properly operating refrigeration units to assure the maintenance and cooling of foods at required temperatures. 9 Date Marking of Food - Foods are not marked with a use-by date. Label the foods with a use-by date of 7 days from and including day of preparation. 34 Properly label foods 1 Probe-Type Thermometers - The probe thermometer is not being used to monitor food temperatures. 34 Use thermometer to monitor food temperatures 13 Employee Personal Hygiene - Employees are not washing hands before putting on gloves. 37 Wash hands as often as necessary between glove usage 2113183 Page 3 of 5 2178215
391 Penn Ave, Phone: 412-578-844 Fa: 412-578-819 14 Cleaning and Sanitization - Lack of test strips to measure the concentration of the Quat sanitizer tablets. 312 Provide appropriate test strips or monitoring equipment 17 Plumbing - An ice machine was installed in a basement unused mens restroom. The plumbing is not to code. This will be referred to the ACHD Plumbing Division. - The drain on the handwash sink is clogged. 315 Provide approved backflow / back-siphonage prevention device. Repair, replace or eliminate 18 Handwashing Facilities - The drain of the handwash sink is clogged. Boes are also piled up beside the handwash sink. Unclog the drain. Move the boes so that the sink is accessible. 317 Keep hand washing sink open and accessible 2 Toic Items - An unapproved chemical is being used to sanitize food contact surfaces. This chemical requires a potable rinse after use. Discontinue use of this chemical on food contact surfaces. Approved sanitizers must air dry on the surfaces. 325 Use all chemicals as directed by the manufacturer Remove unapproved chemical from premises 21 Certified Food Protection Manager - None on duty. 336 Provide Certified Food Protection Manager to premises during all hours of operation Obtain approved Certified Food Protection Manager 2113183 Page 4 of 5 2178215
391 Penn Ave, Phone: 412-578-844 Fa: 412-578-819 24 Fabrication, Design, Installation and Maintenance - A piece of cardboard is being used as a lid cover for the ice machine. Eliminate the cardboard and provide an approved lid. - There are gaps on the edges of the insert pans of the open air prep cooler. These gaps are allowing cold air to escape from the unit. Consult the manufacturer of the unit. - Boes of frozen foods are piled on each other on the left side of the 2-door freezer. Provide additional shelving on the left side. 39 Provide approved, NSF standard equipment Repair / replace equipment Provide smooth non-absorbent easily cleaned surfaces 3 Ventilation - The grill is installed even with the edge of the hood. Move the grill to the left so that the hood overhangs the grill by 6 inches. 323 Install equipment completely under hood / Provide sufficient overhang Other Assesment observations and comments: 6 Hot Holding Temperatures Satisfactory NOTE: To keep the food at 135 F: The water in the steam table must touch the bottom of the insert pans and be heated prior to placing food in the well. Eceptional Observations: General Janet Russo, ACHD Supervisor 412-578-7919 A Consumer Alert was posted today. The Consumer Alert Placard MUST NOT be removed or covered. 2113183 Page 5 of 5 2178215