THE GREEK JOINT KITCHEN & BAR

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed front kitchen hand sink. Operator provided paper towels. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator food stored on same shale fin cooler as other sellable food. Operator properly separated personal food Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed at dish area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on right side of walk in freezer

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1.Raw chicken over raw beef ribs in right flip top cooler. 2. Raw chicken over raw sea food in walk in cooler Operator properly seperated Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed at dish area. Operator swept water into drain Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen sink. Operator posted hand washing procedures sign during inspection Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls in containers of cooked orzo and bulgarian wheat in back Avantco reach in cooler. Manager removed bowls. Corrected On-Site Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Stack of clean plates directly beside handwashing sink and under paper towel dispenser at far end of cook line. Manager moved plates away from sink area. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee in cookline not wearing hair restraint.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen right fliptop lower cooler, containers of raw prepped steak above container of raw salmon. Manger inverted containers for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen right fliptop upper cooler, cut cheese (42-46F - Cold Holding). Cheese overstocked above chill line. Per employee prepped at 11:30am. Employee moved overstocked portion to lower cooler to rechill. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. 1) Bowl in container of cooked orzo in kitchen right lip top unit. Manager removed bowl. 2) Plastic cup in container of dried herbs on cook line. Manager removed cup. 3) Plastic cups in salt pepper mix in back prep area. Manager removed. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on back prep table next to slicer. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. 1) At dessert station, simple syrup bottles not labeled. Employee added labels. 2) Bulk container of flour in back prep area missing label. Manager added label. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink in dishwashing area block with rolling cart. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager returns during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense cooked faro in refrigerator.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table.

Basic - Food stored on floor. Observed various food items stored on kitchen floor. -Observed various food items stored on walk in freezer floor.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside Avantco refrigerator. Operator cleaned and sanitized Corrected On-Site

Basic - Standing water in bottom of Avantco reach-in-cooler. Operator clean. Corrected On-Site

Basic - Stored food not covered. -Observed 2 uncovered containers with soups stored in walk in cooler. Soups are not in the cooking process.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth on food preparation table not stored in sanitizer solution between use. Operator placed cloth in sanitizer bucket Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above yogurt inside lowboy reach in cooler in prep area. Operator properly stored. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce (112F - Hot Holding); vegetable medley (109F - Hot Holding) at cook line steam table. Per operator, foods held out of temperature for less than 1 hour. Operator reheated foods to 176F-177F on flat top grill for hot holding. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed can opener at back prep table soiled with food debris. 2) Observed accumulation of black mold like substance on left soda gun nozzle at bar.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking hand wash sink at cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tzatziki dressing stored inside back reach in cooler, no date marking. Per operator, food prepared on Saturday. Operator put date marking on food. Corrected On-Site

Basic - Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation- expo line , hallway behind bar. Owner stated no foods will be stored in expo line. Will be reviewed at the next routine inspection. Priority: Basic