MEZES GREEK TAVERNA

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw open fish over ready to eat green beans in walk in freezer. Operator properly stored food. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of back ice bin contains mold like substance. Operator began cleaning during inspection Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in dish area in disrepair

Basic - Equipment in poor repair. Gasket torn on front flip top cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cookline Turbo Air cooler, sliced gyro meat (56-60F - Cooling). Per employee not prepped or portioned today and in unit overnight. See stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee entered kitchen from outside of building and washed hands for approximately 5 seconds before putting on gloves and starting work. Reviewed with employee proper procedures for hand washing. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, cartons of raw shell eggs on shelf above cooler with containers of raw fish. Manager moved eggs to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cookline Turbo Air cooler, sliced gyro meat (56-60F - Cooling). Per employee not prepped or portioned today and in unit overnight.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in front display missing date marked after opening. Per manager opened on 9-12 .

Intermediate - Handwash sink not accessible for employee use at all times. Large cooling rack blocking hand sink by deck ovens in kitchen. Employee moved rack to allow access. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks by cookline ovens and server station. Manager replaced both. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee does not have reporting agreement. Bulletin printed, read, and signed during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in spray bottle by dish machine not labeled. Manager labeled both. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles with dust buildup and soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage container on prep table beside main fliptop in kitchen.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soda nozzles in standing water at server station.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink by server station slow draining. Repeat Violation

Basic - Stored food not covered. Multiple items in walk in freezer missing covers.

Basic - Water draining onto floor surface. Hand sink drain at dish station not properly connected - water draining onto floor. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink closest to ice machine. Manager replaced paper towels. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at service area jammed - not dispensing properly. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on chemical shelf by dish area. Manager marked as bleach. Corrected On-Site Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink closest to ice machine very slow draining.

Basic - Water draining onto floor surface. Drain line under hand sink by dish machine leaking directly onto floor.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water beside line microwave not labeled.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household pesticide can on chemical shelf by back door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw calamari on shelf above container of cooked pasta. Manager rearranged items for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On flattop griddle, under no time or temperature control, sliced gyro meat (63F - Cold Holding). Per employee not prepared or portioned today and removed from walk in cooler less than 1 hr. Advised employee to reheat to hot hold with other gyro meat for usage as needed. Employee began reheating gyro meat. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels in dispenser by beverage station jammed.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles on shelf by dish machine. Manager labeled both as degreaser and bleach. Corrected On-Site Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Water pitchers directly behind hand wash sink and under paper towel dispenser at hand sink by beverage dispenser. Employee moved pitchers away from hand sink. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with sugar and flour in bulk containers in storage area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by cart. Operator removed and stored appropriately. 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. Observed tomato sauce prepared April 26 not date marked. Operator date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing bleach not identified by its common name. Operator labeled bottle. Corrected On-Site

Basic - Stored food not covered. Observed falafel stored uncovered in reach in freezer. Operator covered. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by rolling rack. Operator moved Corrected On-Site

Intermediate - No soap provided at handwash sink,in kitchen. Operator provided Corrected On-Site

Basic - 1.Ceiling tiles soiled with accumulation of dust above steam table in cook line. 2. Light shield soiled in prep area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair above chemical station in storage area.

Basic - Food not stored at least 6 inches off of the floor. Cases of raw chicken on floor inside walk in cooler.

Basic - Gaskets torn or in disrepair in atosa reach in cooler in cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Containers of raw fish stored above containers of cooked green beans and cut onions in True glass reach in. 2) Container of raw beef stored behind container of cooked octopus. Manager inverted. Corrected On-Site

Intermediate - No soap provided at handwash sink. Manager replaced. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees wear hats during inspection.

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna container made 28 hours ago. Operator dated Corrected On-Site

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. June/2022

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line removed two bracelets Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Container of potatoes in WIC, Operator moved to shelf Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Two knives on top side of ice machine, operator removed, cleaned and stored properly Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bottle next to microwave in cook line. Employee labeled Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice (132F at 1:45- Cooling since 1:00 to 112F at 2:30). In deep pans, operated moved to cooler to quickly drop to 70° Corrective Action Taken

High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Meat sliced from gyro cone placed immediately onto steam table without second heat, under 155°F. Operator removed from steam table and heated to 155°F Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta 56° on salad station, operator stated had been on line under 2 hours. Moved to walk-in to rapid chill Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken held in microwave at 97°F, operator began reheating to bring chicken to 165°F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemicals stored above cutting boards. Operator moved cutting boards to be above chemicals. Corrected On-Site

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Printed poster and reviewed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in dish area missing sign and paper towels. Operator added sign and replaced paper towels. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Operator repositioned scoop to have handle above ice. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation, on cookline. Employee put on hat Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light by 3 compartment sink without cover, operator removed bulb Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline salad station, towel placed in sanitizer bucket Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs in walk in cooler. Chicken moved to lowest shelf by manager. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed pitcher in hand wash sink at server area. Pitcher removed by manager. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks at server station or by prep sink. Stocked by manager. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine can not run chemicals through wash cycle at time of inspection. Operator contacted repair person. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Observed tin catering trays not inverted on top of microwave in cook line. Trays inverted by manager. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board on cook line. Moved to sanitizer bucket by manager. Corrected On-Site