FRESH FROM YIANNIS KITCHEN

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer in 3 compartment sink tested at 0ppm. Employee remade solution to 50ppm. Corrected On-Site Repeat Violation Admin Complaint

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. Observed employee handling ready to eat food for customer with bare hands. Employee washed hands and put on gloves. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect in kitchen by prep table.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided and discussed DBPR Form HR 5030-104 with manager. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach in cooler top reach in cooler is stained. Gaskets on flip top reach in cooler top reach in cooler are soiled. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training available. Warning

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. No proof of food employee reporting responsibilities. Provided and discussed DBPR Form HR 5030-103 with manager.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black-mold like substance in and around ice machine chute.

Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed employee washing cups in the 3 compartment sink with no rinse step. Employee filled rinse compartment with water and re-washed cups. Corrected On-Site

Basic - Floor tiles/ceiling tiles missing and/or in disrepair. In front of stand up reach in cooler, several missing floor tiles. Also, observed multiple stained tiles in dining room and front service area.

Basic - Food stored outside. Observed two racks of packaged bread at back door. Manager stated bread delivered appropriately three hours prior. Employee brought in bread delivery during inspection. Also, case of oil on floor by backdoor. Manager moved to proper storage. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Countertop with ice and tea machine at front service area has an unsealed wood top.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the 3 compartment sink at 0 ppm for chlorine. The system was refilled with sodium chloride and tested to 100 ppm. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed staff touch side of face with gloves on, and then continue to work with gyros. Then washed his hands and changed his gloves. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed the splitter outside lacks a vacuum breaker on both sides.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice chute on the front line is soiled.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary amonia yesterday strips used for the chlorine dispenser for the 3 compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed babagnosh lacking a date mark, this was made on Saturday the 14.

Basic - Ceiling tile missing. Observed ceiling tile missing to the left of the hood.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink on the prep table. This was moved below. Corrected On-Site

Basic - Floors not maintained smooth and durable. Observed the floor in the kitchen is uneven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood system with grease buildup on the back side of the system.

Use of cooking equipment producing grease laden vapors/smoke with suppression system in disrepair. Notified Fire AHJ. For reporting purposes only. Pull cord on wall for fire suppression system is hanging down.