THE HUNGRY GREEK OF WESTCHASE

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter on mop sink missing a vacuum breaker , discussed with operator the importance of having a vacuum breaker on the sink.

Basic - Food stored on floor. Observed a 5 gallon bucket of olives on the floor, Manager moved item off the floor Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (109 - Hot Holding) and rice (120F - Hot Holding) in warmer unit next to grill top. Employee placed chicken on grill to reheat and rice was placed in microwave to reheat. Chicken was temped at 179F and rice was temped at 180F. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on service line. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with sale food on storage shelf. Employee removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting on shelf adjacent to 3-compartment sink.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Prepacked baklava missing label information. Employee properly labeled items at time of inspection. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat Sanitizer in three-compartments sink tested 500+ ppm. Operator diluted with water, tested 200ppm. Recommended operator to re calibrate dispenser. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer tested 500+ ppm. Operator remade solution, tested 200ppm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nuzzles soiled with slimy substance.

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. 10 of 12 employees have no proof of training. Some of them are newly hired per manager.

Basic - Equipment in poor repair. Dish machine is not in-use and waiting to be removed.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 3 containers of Lemon chicken rice soup 52-59 F cooling from last night more than 6 hours in walk-in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee picked up paper debris from floor, then replaced gloves and handled plated food to customer without washing hands first. Discussed with operator about proper handwash procedures.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 3 containers of Lemon chicken rice soup 52-59 F cooling from last night more than 6 hours in walk-in cooler.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink. Discussed handwash sink with employee, employee washed hands again in handwash sink at time of inspection. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed 3 containers of Lemon chicken rice soup covered and more than 4 inches deep cooling from last night more than 6 hours in walk-in cooler at 52-59F.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employees training expired on 02/19/24.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee opened bottled water stored on shelf over food prep table in kitchen. Employee removed drink. Corrected On-Site

Basic - Equipment in poor repair. Dish machine in disrepair, operator states that they are no longer use the dish machine for ware washing.

Basic - - From initial inspection : 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. Chlorine tested 0ppm. No warewashing in dish machine at time of inspection. three compartment sink setup. Repeat Violation Warning - From follow-up inspection 2023-09-14: Time Extended

High Priority - Container of medicine improperly stored. Observed a bottle of Tylenol on storage shelf over prep table at kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked rice 123 F and grilled chicken 121 F stored in small electric steam well on cook line. Employee reheated grilled chicken on grill, temped 175 F. Corrective Action Taken

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. Provided by email.

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. Provided by email.

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles with brown liquid at mop sink area. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Slimy substance buildup.

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. Chlorine tested 0ppm in dish machine. Dish machine is not in use at time of inspection, three compartment sink already setup. Corrective Action Taken

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee sanitizing food containers and slicer blades in three compartment sink with quart for less than 5 seconds. Discussed with operator, employee placed items in three compartment sink to re sanitizing properly. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a paint brush in a container of liquid with paint residual stored on top of the dry food storage shelf over food items at kitchen. Operator removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to three compartment sink blocked by large trash can. Operator moved trash can to other location. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles. Operator labeled at time of inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In walk-in freezer.

High Priority - Employee washed hands with cold water. Observed employee washed hands with cold on cook line. Discussed with operator about proper hand washing procedures.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and sanitized food equipments and containers in three compartment sink, quaternary ammonium sanitizing solution tested 0ppm. Operator reset to 200ppm and re-sanitized items. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Operator remade to 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of hummus 47 F cold holding in reach-in cooler at front service counter. Recommended to place in ice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at back kitchen. Operator moved trash can to other location. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at back kitchen. Operator able to fixed at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Moved to proper storage. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Operator remade to 200ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee walked into kitchen from outside, placed on gloves to handle cut lettuce without washed hands. Discussed with operator about proper hand washing and gloves changing procedures, employee washed hands and placed on new gloves properly. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by big trash can at dish washing area. Operator moved trash can to other location. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Labeled. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Observed a box of raw ground beef and a container of raw chicken stored on floor in walk-in freezer. Operator moved to shelf. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting boards on reach-in cooler at cook line. Operator moved wet wiping cloths to sani bucket. Corrected On-Site