MY BIG FAT GREEK RESTAURANT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line grill station, garlic herb oil (101F - Hot Holding). The oil has been on the station less than 4 hours. The oil was added to TPHC Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In the bin of rice, a styrofoam cup was stored inside and used to dispense the food. The cup was removed. Corrected On-Site

High Priority - Gyro meat in a broiler that is turned off. On the cook line. Chef turned on the broiler. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License paid confirmation # 247560906 Corrected On-Site

Intermediate - Establishment not maintaining mussel tags for 90 days.

Intermediate - Spray bottle containing toxic substance not labeled. On the cook line, a bottle of degreaser was stored without a label. The manager labeled the bottle. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, the raw eggs were stored over the cooked chicken wings. The items were switched. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line speed rack, lemon potatoes (80-115F - Hot Holding). The potatoes were being held for service for less than 2 hours. Half of the potatoes were moved to the walk in cooler to cool and cold hold and the other half were placed on TPHC. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the grill station, grilled chicken tenders (95F - Hot Holding). The grilled tenders were partially cooked on the flat top grill then transferred to a 1/3 pan and held at room temperature to be used to order. The tenders were prepped 40 minutes ago. The tenders were placed on the grill to finish cooking to 165°F. Corrective Action Taken

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on floor inside walk in freezer. - From follow-up inspection 2023-12-06: Observed same Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heat line flip top cooler ; cut tomatoes (48F - Cold Holding); butter (50F - Cold Holding) held under 4 hours ago, pulled from reach in cooler earlier. Operator discarded at will , suggested using TPHC. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Interior of the ice machine reflector soiled. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - One floor tile missing and/or in disrepair. Under Salad reach in cooler in prep station. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad flip top / reach in cooler #2 ; cut tomatoes (50 cold holding ); cut lettuce (55F cold holding) held under 4 hours ago , operator moved to glass cooler for quick chill. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serving steak per customer request without a consumer advisory. Operator printed and posted during inspection. Corrected On-Site

Basic - Beverage air 4 door Reach-in cooler interior/shelves have accumulation of soil residues in cook line opposite oven.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable and stained in cook line Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 90F, operator discarded water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in cook line.

Basic - One floor tile missing and/or in disrepair. Under Salad reach in cooler in prep station.

Basic - Stored food not covered. Lemons in bar, operator covered Corrected On-Site

Basic - Water draining onto floor surface from under Salad reach in cooler in prep station.

High Priority - Nonfood-grade bags used in direct contact with food. Fresh fish in standard to go bags in walk in freezer. Manager advised to replace with food grade bags.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went from cooking to rinsing pans and back to line without changing gloves. Advised employee to wash hands and change gloves when changing tasks and employee did so. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in bag of bread crumbs in back prep area. Manager removed cup. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on hot cook line grooved and stained. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee uncovered beverage with straw on side of cook line. Employee covered and moved beverage away from cooking area. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in server cooler just inside kitchen door. Manager moved beverage to designated employee food area. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door in kitchen in red undercharged zone.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on hot cook line heavily marked and stained. - From follow-up inspection 2021-07-29: Observed at callback inspection same. Time Extended