Kimissis Tis Theotokou Greek Orthodox Church

Year by year

Inspections

1. Jun 26, 2026 Routine · 1 priority, 3 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Dolmades in cooler truck observed to be cold held at 45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Dolmades moved to Hobart cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

     Unwrapped rotisserie chicken skewers observed to be resting directly on cooler truck walls.

     Correction: Store all food items in areas which are clean and dry and not subject to contamination. Action Taken: Chicken wrapped during inspection.

     Code 3-305.11 (A) (1)

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the walk-in cooler is less than 10 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

2. Jun 27, 2025 Routine · 2 priority, 2 priority foundation, 1 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Dolmades in performance cooler truck at 62°F has not cooled within 6 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Dolmas pans were uncoverd and moved to the freezer section of the cooler truck for rapid cooling.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     1. Pork kebab in kebab tent was cold held at 63°F. 2. Chicken cooler truck, performance cooler truck, and the cooler/freezer truck were 53°F, 46°F, and 43°F respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: 1. Cook was instructed to cook the pork kebabs immediately or put them on ice. 2. Instructed operator to keep the doors of the cooler trucks closed and keep monitoring the temperature. If the food items are not cold enough, the operator was instructed to move all the food towards the b

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at handwashing sink located in the chicken tent and the serving tent.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Hand soap was providede at the handwashing sinks located in the chicken tent ad serving tent.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling available at the handwashing sinks located in the chicken tent or the loukoumathes tent.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Corrected on site

     TEMPORARY FOOD ESTABLISHMENT - COOKING EQUIPMENT ACCESS

     The rotissery chicken grilling tent is not effectively separated from access by the general public

     Correction: Rope off, place barriers, or provide other effective methods to prevent access to cooking and heating devices by the general public. Action Taken: Poles and a rope were placed around the chicken grilling tent.

     Code 10-203.11 (B)

3. Jun 28, 2024 Routine · 3 priority, 1 priority foundation, 3 core, 4 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Chickens in warmers throughout festival were hot held at 115, 122, 113 and 118°F. Gyro meat in warmers were hot held at 120°F and 115°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Temperatures were increased on warmers during inspection.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Feta cheese block in Atosa cooler was cold held at 47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Using time as a public health control for the day of this event so that feta cheese would be eaten or discarded within 4 hours of being placed in Atosa cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in the sanitizer bucket is not being used according to EPA registered label use instructions and is at 25 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: Bleach was added to the sanitizer bucket to increase the chlorine sanitizer concentration during the inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION

     The warewashing sink compartments are incapable of allowing immersion due to there being no drain baskets.

     Correction: Provide sink compartments that can accommodate immersion of the largest equipment and utensils.

     Code 4-301.12 (B)

   • Not serious Core Repeat

     PERSONAL CLEANLINESS - JEWELRY

     Employese noted wearing watches and bracelets on wrists while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

     Rotisserie spits of raw chickens are stored against the wall of the refrigerator truck and held in place with a soiled rachet strap.

     Correction: Store all food items in areas which are clean and dry and not subject to contamination. Wall of refrigerator truck should be smoth and cleanable. Install food safe plastic sheeting so there is not direct contact of wall and raw chicken. Rachet strap is not to be used in direct contact with food or food equipment.

     Code 3-305.11 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Large skewers used to hold chickens are stored in a drum that is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service. Use only food grade ANSI certified equipment.

     Code 4-205.11

4. Sep 29, 2023 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

5. Sep 29, 2023 Re-inspection · No items found

   No violations cited.

6. Jun 23, 2023 Routine · 3 priority, 2 priority foundation, 10 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     1. Volunteer employees observed not washing hands after touching their hair, face, cell phones and clothing. 2.Volunteer employees observed not washing hands after changing tasks. 3. Volunteer employee observed not washing hands before putting on gloves. 4. Volunteer employee observed washing gloved hands.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Handwashing training provided by inspectors to volunteer employees.

     Code 2-301.14

   • Serious Priority Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between preparing food touching personal items and going back to preparing food.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items. Action Taken: Training on glove use was provided by inspectors to all volunteer employees.

     Code 3-304.15 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     1. Multiple containers of sliced saganki cheese in deep plastic bins are cold held on refrigerator truck #2 between 44-46°F. 2. Boxea containing pre-portioned cups of tzatziki sauce are cold held on refrigerator truck #3 between 42-47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Items to be moved into shallow metal pans to rapidly cool.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple pans of grape leaves with rice and meat mixture prepared two days ago and stored on refrigerator truck were not provided with a date mark.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION

     The warewashing sink compartments are incapable of allowing immersion of equipment or utensils due to wadded wiping cloth being stuffed into the drain.

     Correction: Provide sink drain covers that contain the water in the sink basin and can accommodate immersion of the largest equipment and utensils.

     Code 4-301.12 (B)

   • Not serious Core Repeat

     TEMPORARY FOOD ESTABLISHMENT - TEMPORARY HANDWASHNG FACILITES

     Several temporary handwashing facilities have levers that are difficult to turn which does not facilitate frequent handwashing.

     Correction: Replace worn handwashing levers. Ensure that temporary handwashing facilities have a non-self closing spigot or valve.

     Code 10-103.11 (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Numerous volunteer employees noted wearing braclets and watches while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Several volunteer employees noted working in food preparation/cooking areas without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Action Taken: Hair nets were donned by volunteers.

     Code 2-402.11

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     1. Spatula and ladle at flattop grill at gyro station were improperly stored in metal container of water at 76*F. 2. Spoon used to stir cooked rice is improperly stored on the warewashing clean drainboard.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: Utensils were replaced and water container was removed.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces improperly stored when not in use on prep surfaces or tables throughout outdoor cooking areas.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

     Rotisserie spits of raw chickens are stored against the wall of the refrigerator truck and held in place with a soiled ratchet strap.

     Correction: Store all food items in areas which are clean and dry and not subject to contamination. Wall of refrigerator truck should be smooth and cleanable. Install food safe plastic sheeting so there is not direct contact of wall and raw chicken. Ratchet strap is not to be used in direct contact of food or food equipment.

     Code 3-305.11 (A) (1)

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The 3 compartment warewashing sink is actively leaking into metal catch pan at first compartment and is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core Corrected on site

     PUBLIC RESTROOMS - LOCATION

     Public restrooms are located so that patrons must pass through food storage areas outside near gyro prep area. No handwash is provided for the facilities for public use except for the temporary handwash station for employees.

     Correction: Relocate portable restrooms so they do not allow the public to pass through food areas. Public restrooms must be supplied with temporary handwashing facilities. . Action Taken: Portable restrooms were labeled, "for Staff only" by PIC.

     Code 8-201.12