PHILOS GREEK CUISINE - 2024-10-11 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Wash, rinse, sanitize equipment/utensils after each use or as often as necessary	No	Yes
Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food Food handlers must wash hands as often as necessary to prevent contamination of food or food areas	No	Yes
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair Ensure walls, ceilings and passageway are tight, smooth and non-absorbent	No	No
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit it is able to maintain hazardous food at 4°C (40°F) or less	No	Yes
Food contact surfaces properly designed, constructed, installed and maintained Maintain cutting boards, blocks, tables in a clean and sanitary manner	No	No
Food protected from potential contamination and adulteration Cover all food in storage	No	Yes
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are readily cleanable and non-absorbent	No	No