LITTLE GREEK

High Priority - Toxic substance/chemical improperly stored. One bottle of sanitizer spray bottle stored on top of reach in beverage cooler located behind front line service station. Operator relocated chemical spray bottle at top of inspection. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Located at the exterior back of establishment adjacent to walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled in establishment. Interior of ice dispenser soiled with black mold like substance, located in soda fountain on front line cook. Repeat Violation

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. Expired for Gloria, Victor and Giri.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and establishment with cut marks. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee two personal beverages stored on dry food storage rack, located over buckets of olives. Employee remove drinks at time of inspection. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee cut lettuce prior to washing.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of sanitizer stored on beverage cooler next, Operator moved the items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed grooved soiled cutting board on front line prep table .

Basic - Accumulation of mold like substance in the interior of the ice machine/bin.Observed ice chute.

Basic - Cove molding at floor/wall juncture broken/missing. Observed throughout kitchen in disrepair.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved soiled cutting board on front line prep table .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on beverage cooler next to soda fountain, and A employee beverage in the freezer. Operator moved drinks from the area. Corrected On-Site

Basic - Equipment in poor repair. Handle broken on dessert cooler.

Basic - Garbage on the ground and/or pad around dumpster.Observed trash around the dumpster.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging off of grill handle, Employee moved tongs. Corrected On-Site

Basic - Open dumpster lid.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut lettuce prior to washing. Corrected On-Site

Basic - Stored food not covered. Observed a large bucket of cut potato's under un washed produce uncovered, Operater covered the item. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed hose used to clean lettuce , leaking on floor around the mop sink .

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. Sliced cheese with no date mark in walkin cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in dish area. Employee replaced. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above containers of oil. Employee removed Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along door frame of M3 Turbo Air Freezer in back kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old food debris build up inside M3 Turbo Air Freezer in back kitchen.

Basic - Ripped/worn tin foil used as shelf cover. Tin foil ripped and worn on shelf under prep table.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on a container of chicken base on storage shelf. Employee placed in dirty hamper. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator dumped water in handwash sink at front service line. A pair of reusable gloves stored in handwash sink at back kitchen. Removed. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 2 of 7 certificates are not original.

Basic - Food stored on floor. Fry oils stored on floor at back kitchen. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen lasagna thawing on counter top at cook line, operator moved to reach-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of tzatziki sauce 45 F stored on reach-in cooler. Operator moved into reach-in cooler. 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. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained at front service cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by dicer hanging on shelf at back kitchen. Spray bottle and screws stored in the same handwash sink. Operator removed all items from handwash sink. Corrected On-Site

Basic - Food stored on floor. Fry oils stored on floor in kitchen.

High Priority - Toxic substance/chemical improperly stored. Observed a can of WD-40 and air fresher stored over plastic cups at storage shelves. Operator removed chemical cans. 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. Provided by email. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer blade soiled with old food debris. Cutting board stained at cook line.

Basic - Cove molding at floor/wall juncture broken/missing. By reach-in freezer in kitchen.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized at time of inspection. Corrected On-Site

High Priority - Employee washed hands with cold water. Observed food employee washed hands with water less than 100 F in handwash sink on cook line. Discussed proper handwash with operator, employee washed hands properly again. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of Gyro meat (122F - Hot Holding) stored on griddle top. Operator reheated and temped 168 F at time of inspection. 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. 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.

Basic - Food storage container/container lid cracked or broken. Observed a broken plastic container and cracked lid holding cooked rice and cooked potato in large reach-in cooler by front service counter.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cleaning grill and counter top, then replaced gloves to handled gyro meat without washing hands. Discussed proper gloves changing and hand washing procedures with operator, employee washed hands and replaced gloves at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained at front service counter. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at dish washing area blocked by a potato fries cutter.

Basic - Cutting board has cut marks and is no longer cleanable. Front service counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table at dish washing area. Removed. Opened employee beverage container in a cold holding unit with food to be served to customers. In large reach-in cooler by microwaves. Corrective Action Taken Repeat Violation

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. Scrubbing pad stored in handwash sink at dish washing area. Removed. 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. 2 containers of homemade hummus in walk-in cooler.

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

Basic - Food stored on floor. Cooking oil at dry storage area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 microwaves and small oven in between microwaves. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container of cooked mixed meat temped 131 °F hot holding on griddle grill. Operator adjusted to higher heat to reheat. Re temped: 167 °F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle with chemical stored on top of the drink reach-in cooler. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Handwash sink next to three compartment sink. Operator provided soap, no paper towels available. Corrective Action Taken

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.

Basic - Food stored on floor. Observed cooking oils stored on floor next to three compartment sink.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. The microwave on lower shelf at kitchen.