ATHENS CAFE

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on eggs on counter. Placed 11 am. Marked by manger. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle on prep table. Moved by manager. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Tray of cooked noodles in kitchen Hand Wash Sink. Moved by manager. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen reach in cooler / make table not functioning. ( no tcs items in cooler. ) service. Company to arrive Wednesday. Items may be placed on Time Temperature Controlled with correct paperwork.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on kitchen knives.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2024

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat at 55° kitchen chill box . Placed about 1 hour before. Moved by manager into cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in kitchen Hand Wash Sink. Moved by manager Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mop bucket close to cleaned pans on dry rack. Kitchen. Moved by manager. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter at prep line. Moved by manager. 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. Food prep employee slicing breads with bare hand contact. Manager intervened. Corrective Action Taken

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/ About 5 food service employees onsite with no CFM present. (Manager in process of taking test )

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. Some food service employees with no official training.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair by entrance to walk in cooler. Per Person In Charge Work in progress.

Basic - Water leaking from pipe and/or faucet/handle. Minor leak under Hand wash sink by walk in cooler.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw eggs over cheese in walk in cooler. Moved by manager. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand wash sink. Replaced by manager. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal clothing over utensils on rack. Moved by manager. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shields . Rear hallway.

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. Food prep employee handling sandwiches with bare hand contact. Manager intervened. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle by condiments. Moved by manager Corrected On-Site

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towel Dispenser not functioning properly.

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.

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks by kitchen. Moved by manager. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on knives. Moved by manager. Corrected On-Site