OPA! of Greece

The probe thermometer on-site was not operational and was very dirty., , A probe thermometer is required to verify the internal temperature of foods during cooking, cooling, reheating, hot holding and cold storage of foods.

1) Temperature is not monitored when cooking high-risk foods such as meats. Staff indicated that the internal temperature of the meats are not measured. , , - Ensure internal temperature is measured using a probe thermometer. Raw chicken must be cooked to an internal temperature of 74C. , , 2) The infrared thermometer used to measure temperatures of food during storage is not accurate.

Several takeout containers were stored next to the handwashing sink in the front with some of the directly in contact with the surfaces surrounding the sink. , , - Do not store takeout container in a manner that either prevents staff to not use the sink or could result contamination takeout containers and foods.