TAVERNA EVIA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler, milk (48F - Cold Holding); sour cream (50F - Cold Holding). The items were put into the cooler less than 4 hours ago. The items were removed to the walk in cooler to chill and cold hold. At the front cookline cooler, hummus (55F - Cold Holding); tzatziki (55F - Cold Holding); eggplant (55F - Cold Holding); caviar spread (55F - Cold Holding); roasted garlic oil (55F - Cold Holding). The items were moved to the cooler less than 4 hours ago. The items were moved to the walk in cooler to chill and cold hold. Corrective Action Taken Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Nonfood-grade bags used in direct contact with food. At walk in freezer- raw crab legs stored in non food grade plastic/ to-go bag- operator removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by cookline- raw calamari over cooked gyro meat in reach in cooler- operator moved calamari to lower shelf. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roaches on floor at bar area- operator killed and removed roach and sanitized area.Corrected On-Site Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by cooling blocked by ladder- operator removed. Handwash sink by three compartment sink blocked by cleaning supplies- operator removed. Handwash sink by prep area - blocked by bucket. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks by cookline and the compartment sink - no paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler - ox tail made Monday- not date marked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dinning room storage area.

Basic - Dead roaches on premises. Observed approximately 20 dead roaches in out of service small ice machine in kitchen- operator discarded ice machine and removed all roaches. Observed approximately 3 dead roaches by tall warming unit by cookline- operator removed all roaches and sanitized area. Observed approximately 2 dead roaches on floor by bar area- operator removed all roaches and sanitized area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open bag of Kit Kat in reach in freezer- operator removed.

Basic - Food stored on floor. Plastic bottles of tea on floor- operator removed off floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1: Raw shrimp stored above cooked mussels in reach-in cooler. Chef reversed. #2: Observed raw shell eggs stored above ginger in walk-in cooler. Chef reversed. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (49°F - Cold Holding); cooked chicken (50°F - Cold Holding); cooked rice (49°F - Cold Holding); cooked beef (50°F - Cold Holding); cooked shrimp (49°F - Cold Holding) In walk-in cooler, chef states he took all these items out of walk-in to cook and put them back in the cooler less than 2 hours ago. Ambient temperature of cooler is 55°F and operator claims he has been in and out. Instructed chef to add ice to items in walk-in cooler and call technician to fix cooler. Corrective Action Taken Warning

Intermediate - No chlorine chemical test kit provided when using sanitizer at ware-washing machine or wiping cloths. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. Corrected On-Site Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Operator provided. Corrected On-Site Warning

Intermediate - Spray bottle containing clear substance not labeled. Operator labeled. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee only washed and rinsed equipments and utensils with no sanitize step. Educated dishwasher on proper way to set up 3CS. Warning

Basic - Food stored on floor. #1: Boxes of raw fish stored on floor in walk-in cooler. Chef moved to shelf. #2: cooler of raw fish stored on floor near stove. Chef moved off floor. Corrected On-Site Repeat Violation Warning

Basic - In-use ice scoop stored on soda machine grate between uses. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 92°F water. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored above cooked spinach filled pastry and cooked lamb shank in reach in double door cooler on cook line. Operator removed ready to eat products and stored above raw product. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed appetizer make table - raw lamb (47°F - Cold Holding); raw chicken (47°F - Cold Holding); per operator items stored in cooler from this morning since 11 am. Operator removed items and stored in cooler to cool. Observed roasted garlic (51°F - Cold Holding); tzatztiki sauce (45°F - Cold Holding); fish dip (44°F - Cold Holding); eggplant (45°F - Cold Holding); per operator product was cooked/prepared yesterday and cooled in walk-in cooler then moved to unit at 11 am. Operator removed items from cooler and stored n walk#-in cooler to return to temperature. Corrective Action Taken Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at handwash sink on cook line. Operator restocked paper towels. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards in kitchen heavily grooved. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on cook line condiment make table cutting board. Operator removed drink. Corrected On-Site Repeat Violation Warning

Basic - Equipment in poor repair. Observed gaskets of cook line glass door cooler torn and gaskets of double door storage cooler are torn. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of coolers on cook line with food debris build up. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters abov coffee maker in container but uncovered. Operator covered at time of inspection. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of olive oil (3 liters) dented along the seams. Operator set aside and marked as not for sale. See Stop Sale.

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee wash hands in prep sink and grab fully cooked gyro meat with bare hands. Operator had employee wash hand sand put on gloves and reheated gyro meat to 174°F and restarted cooling process. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 13 small flying insects by trash can at salad station, none landing on food items. Operator cleared out trash cans and bleached area. Operator was able to eradicated approximately 8 flying insects in area. Corrective Action Taken

High Priority - Pesticide-emitting strip present in food prep area. Observed pesticide emitting strips above soda dispensing machine in kitchen. Operator removed and discard. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed appetizer cooler - chicken (46°F - Cold Holding); lamb chops (48°F - Cold Holding); octopus cooked (47°F - Cold Holding); salad make table - cut tomatoes (50°F - Cold Holding); cut lettuce (50°F - Cold Holding); cheese feta (50°F - Cold Holding); roll in cooler - spinach pie (50°F - Cold Holding); moussaka (48°F - Cold Holding); salmon (49°F - Cold Holding); steak (49°F - Cold Holding). Per operator items restocked at 1pm from walk-in cooler. Operator removed and stored in walk-in cooler to cool items. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed avlegmno soup (121°F - Hot Holding), per operator made at 12 am and stored in unit. Operator reheated to 165°F. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink and grab fully cooked gyro meat with bare hands. Operator had employee wash hand sand put on gloves and reheated gyro meat to 174°F and restarted cooling process. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with food debris on blade. Operator cleaned at time of visit. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by items stored in sink at warewashing station. Operator removed and stored appropriately. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water stored on shelf in kitchen line. Operator removed and stored appropriately away from food contact surfaces. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored on shelf and also filters stored in container without a lid by coffee maker. Operator removed filters from shelf and stored in container and covered container.