Tennessee Department of Health
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| Tennessee Department of Health | Greek Cafe | Food Service Establishment Inspection | Routine

Greek Cafe

4004 Hillsboro Pike Ste 100R Nashville, TN 37215

Food Service Establishment Inspection | Routine

March 10, 2022 | View Original Inspection PDF
Score & Grade: 72 Grade:
Observations & Corrective Actions

6: 1200-23-01-.02(3)(a) PIC handled raw chicken, then handled ready-to-eat foods without washing hands. CA: PIC was trained on proper handwashing techniques.

8: 1200-23-01-.06(3)(a) No paper towels or soap supplied at handsink in back prep area. CA: paper towels and soap were provided.

14: 1200-23-01-.04(6)(a)1. Dishes not being sanitized after washing and rinsing. CA: discussed with and trained PIC how to wash/rinse/sanitize utensils.

20: 1200-23-01-.03(5)(a)6. Salad @ 45 F, grape leaves @ 46 F in ice table. CA: foods placed in walk-in cooler to rapid cool to 41.

26: 1200-23-01-.07(2)(b) Sanitizing bucket @ >200 ppm chlorine. CA: diluted to 200 ppm.

33: 1200-23-01-.03(5)(a)3. Thawing chicken at room temperature on prep table.

37: 1200-23-01-.03(3)(b)1. Personal drink (unsealed water bottle with twist top) stored on prep table, on shelf (with food) in walk-in cooler, and on top of ice machine.

37: 1200-23-01-.03(3)(b)1. Food stored on floor of walk-in freezer.

37: 1200-23-01-.03(3)(b)1. Personal phones stored in glass display case with food, and in prep area (front) with food

39: 1200-23-01-.03(3)(d)4. Wet wiping cloth stored under steam table, not in sanitizing solution.

45: 1200-23-01-.04(1) Cutting board badly damaged.

53: 1200-23-01-.06(5)(b)1. Restroom vent covers have dust build-up.

53: 1200-23-01-.06(5)(b)1. Vent cover in walk-in cooler has dust build-up.

54: 1200-23-01-.06(3)(c) Light missing shield in dish area.

56: 1200-23-01-.08(4)(c)3.(ii) Most recent report not posted.

Additional Comments

No comments

Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
OUT
56 Most recent inspection posted
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
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