AVLEE GREEK KITCHEN

Order for delivery

Inspection history

1. Feb 13, 2025

   ✕
   4 violations

   • Critical:Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

2. Jan 24, 2024

   ✕
   4 violations

   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.

3. Nov 21, 2022

   ✕
   4 violations

   • Critical:Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.