EL GRECO GRILL 3

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (45F - Cold Holding); tomatoes (44F - Cold Holding) unit on make line cooler had been opened because they were busy

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by salad cooler is soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained Repeat Violation

Basic - Equipment in poor repair. Gaskets reach in freezer

Basic - Standing water in bottom of reach-in-cooler. Make table

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over drinks in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained cookline unit

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in oregano Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers and flip top cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over tator tots reach in freezer Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Both Repeat Violation

Basic - Equipment in poor repair. Gaskets reach in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets reach in freezer

High Priority - 1 Live, small flying insects in kitchen of unit.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fries and shrimp . Repeat Violation

Intermediate - Cutting boards stained on cook line cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Bucket inside hand sink and tongs. Corrected On-Site

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cutting board stored on top of the trash can.

Basic - Screen in door torn/in poor repair - vermin present.

High Priority - Non-food grade towel used under microwave.

High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken thawing in reach in cooler over various containers.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for ALEXANDRIA-family helping out today.

Basic - Cutting board has cut marks and is no longer cleanable. Long board at prep cooler moderately grooved and stained.

Basic - Floor soiled/has accumulation of debris. Floor heavily soiled.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Mobile food dispensing vehicle is not moving as per the provisos given when first licensed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Lettuce in sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer