ZAYTOUNA GREEK AND LEBANESE RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ppm on inspector and establishment test strips below minimum required amount.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Inspector observed quaternary ppm below minimum required amount. Manager refilled quaternary station and set up triple sink for sanitation until dish machine can be repaired. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 67 rodent droppings on floor behind reach in cooler at the far end of cook line. 4 rodent droppings observed on top surface of wall trim on the same wall. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line. Employee restocked during inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles under microwave table broken/missing.

Basic - Garbage on the ground and/or pad around dumpster. Observed buildup of trash/debris around dumpsters on side of building.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-11-30: At time of call back no proof of state approved employee food handler training. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Upon inspection observed tested with chlorine test strips reading 0ppm.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Upon inspection observed a total of 7 small flying insects in the following areas: 3 in dishwashing area and 4 in dinning room wait station. No small flying insects observed landing on food/food contact surfaces. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection observed raw chicken above cut lettuce in reach in cooler across from cook line. Operator corrected during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection observed Fresh minced garlic 69F. Operator place fresh minced garlic on ice to bring temperature down. Operator stated fresh minced garlic was made 1 1/2 hours prior to inspection.Corrective Action Taken Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection observed Rice 127F 1 hour hot hold. Operator reheated rice to appropriate temperature. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed storage rack stored in front of hand wash sink right side of prep sink in kitchen.

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. Warning

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upon inspection observed soiled vents above cook line and missing ceiling tiles in dishwashing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed cell phone on top of prep table next to walk in cooler and cell phone on top of table on prep line area. Operator moved cell phones during inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair in cook line area.

Basic - Food stored on floor. Upon inspection observed two large containers of sauce in kitchen on floor, multiple containers of raw chicken on floor in kitchen, fry oil on floor in kitchen, and sauces on floor in walk in cooler.

Basic - Garbage on the ground and/or pad around dumpster. Upon inspection observed trash bags, empty boxes, and other debris on ground by dumpster.

Basic - In-use tongs stored on equipment door handle between uses. Upon inspection observed multiple pairs of tongs on oven handle. Operator moved pairs of tongs during inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Upon inspection observed spoon handle resting in falafel mix in glass reach in cooler right of cook line.

Basic - Stored food not covered. Upon inspection observed cut bell peppers uncovered in walk in cooler and tilapia uncovered resting on top of ground beef in reach in freezer across from walk in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Upon inspection observed unwashed mushrooms above milk in walk in cooler.

Basic - Upon inspection observed In-use wet wiping cloth/towel used under multiple cutting boards in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Upon inspection observed splatter marks on cook line area and walk in cooler.