GREEK ISLANDS TAVERNA

High Priority - Cookline low boy - Raw fish stored over/not properly separated from ready-to-eat prepared vegetables. Operator stored all items properly. Corrected On-Site Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw fish, then handled ready to eat cooked beef without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Walk in cooler - Chicken. Reviewed non-continuous cooking - operator stated they would fully cook chicken. Corrected On-Site Warning

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

Basic - Accumulation of debris on exterior of warewashing machine. Both machines. Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Cookline microwave . Operator cleaned during inspection. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cookline cutting boards. Repeat Violation Warning

Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. Corrected On-Site Warning

High Priority - Employee washed hands with no soap. By dish machine. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat soup in walk in cooler. Operator stored all items properly. Corrected On-Site Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler - glass door unit - raw shell eggs - ambient temperature (46-48F). Items not prepped or portioned today. Operator moved items to another unit to quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - glass door unit - raw chicken (45-50F). Per operator item was held in unit overnight. Not prepped or portioned today. Operator moved item to freezer to quick chill. Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack in prep area visibly soiled with clean knives attached. Warning

Intermediate - Handwash sink by dishwashing area- water turned off. Drips when supply water is turned on. No cold water - 124F. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Both dish units. Warning

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen prep areas - cardboard visibly soiled. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cookline. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Ladies room hand sink. Operator posted. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. Observed two dented cansof eggplant at prep table shelf across from office-see stop sale.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at bread station handled bread with barehands- educated operator- employee used gloves. Employee at bread station handled bread without gloves- educated operator- employee used gloves. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp over cooked green beans- operator moved to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler by salad station- sliced tomatoes 47-48 at 2:30 to 45F at 3:15( coming since 11:00)- at current rate of cooling food will not reach 41F within remaining time- operator placed ice bags on top to quick chill. 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 prep area stove - Cooked potatoes 110F hot holding operator states- food out of temperature for 3 hours- operator turned on stove to reheat to 165F. At square steamer unit near cookline- chicken 126F- hot holding, cooked potatoes - 126F- hot holding- operator states food out of temperature for 2 hours- door for unit not properly closing- operator placed on stove to reheat to 165F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At dishwashing area- Handwash sink by cookline with multiple buckets on floor- inaccessible for handwashing- operator removed buckets.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by dish machine with utensils and stainles steal equipment inside - operator removed. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink by dish machine area- water 76F.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard in floor through out kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At clean dish rack employee speaker and bag over clean dishes - operator removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open water bottle at drink in cooler by cookline- operator removed. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed placing ready to eat bread loaves in to go bag. Educated employee to not use barehand contact with ready to eat food. No hand washing or gloves observed.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly at prep area of kitchen. Killed and removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over zucchini in bottom of fish reach in cooler on cook line. Raw shrimp over zucchini in walk in cooler. Raw eggs over salad dressing in walk in cooler. Removed. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Live fly landed on octopus in prep area of kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (75F - Cold Holding) on counter in front of cooling rack in kitchen. No one observed actively working with food item. Operator states beef taken out less than four hours ago. Placed in cooler. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (85F - Cooling) at 11:25 am to 85F at 12:00 pm since 11:00 am. Chicken cooling at room temperature. At this rate, chicken will not cool to 41 F within 6 hours. Operator placed chicken in walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Stainless steel container in hand sink at dish wash area.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink-dish wash area.

Basic - Bowl or other container with no handle used to dispense food. Stainless steel container as scoop in oil base on counter near mop sink in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling unclean in corner at dish machine area.

Basic - Floor area(s) covered with standing water. Under dish machine.

Basic - Food stored on floor. Bucket of potatoes on floor in dish wash area. Bucket of raw chicken on floor of walk in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink on cook line unclean. Contains food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dish machine.

Basic - Water leaking from pipe and/or faucet/handle. Sink at dish machine.

Basic - Working containers of food removed from original container not identified by common name. Sugar flour and salt containers under food prep table in prep area of kitchen.