SPIRO'S TAVERNA

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 6 eggs in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler-Feta cheese 49f cold holding. Cut lettuce 48f. Cold holding. Rice pudding 48f. Cold holding. ; tzatziki sauce (49F - Cold Holding) Employee states items were placed in cooler this morning. Manager moved to rapid chill. Cook line Drawers- ; cooked chicken (46F - Cold Holding); raw beef (46F - Cold Holding) Employee states items were placed into cooler this morning. Moved to walk in to rapid chill. Walk in cooler- cooked pasta (45F - Cold Holding) Manager states they just received delivery and door was propped open. Corrective Action Taken Repeat Violation Admin Complaint

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. Time stamp written is 12pm. Observed at 11:18am. Employee states items were placed into service at 11am. Added correct time Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing above dish machine

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. Salad cooler ambient 49f. Cook line drawers 48f. Drawer does not close on unit.

Basic - Cutting board has cut marks and is no longer cleanable. Salad cooler make table board

Basic - Floor soiled/has accumulation of debris. Old food debris and trash Under equipment throughout kitchen Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad cooler interior has slime build up. Walk in cooler shelves have food buildup Repeat Violation

Basic - Torn gasket on cook line drawers and reach in freezer

High Priority - Live, small flying insects found 18 small flies in back storage area around dirty linens Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers- Falafel 45 cold holding. Spanicopita 45f cold holding. For 1.5 hours. Items were moved to walk in to rapid chill Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat observed at 98f. Advised to reheat Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board used to cut lettuce is heavily stained in black substance

Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Under cookline equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup up under grill and cooler drawers. Drain under 3 bay sink is dirty with old food debris Exterior of can opener blade is soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line cooler has old food debris. Walk in cooler shelves are soiled

Basic - Single-service articles stored on a soiled surface. To go containers on soiled, wet floor next to ice machine. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Salad cooler

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

High Priority - - From initial inspection : 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. Reading 0ppm Warning - From follow-up inspection 2024-08-14: Dish machine is not fixed yet. Operator will utilize 3 compartment sink Time Extended

Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed walk in cooler temperature at ambient 46f. Cook line drawers ambient 56f. Salad cooler-56f Cook line Flip top cooler- 78f 2 door Reach in freezer is full - From follow-up inspection 2024-08-14: 3 coolers are maintaining food at proper temperature. 1 cooler is still not working correctly. Operating is removing cooler and replacing on Thursday. Operator stated they will not use cooler today. Time Extended

Basic - - From initial inspection : 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. No coolers are maintaining food at 41f or below Repeat Violation - From follow-up inspection 2024-08-14: 3 coolers are maintaining food at proper temperature. 1 cooler is still not working correctly. Operating is removing cooler and replacing on Thursday. Operator stated they will not use cooler today Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Near dishwasher - From follow-up inspection 2024-08-14: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line - From follow-up inspection 2024-08-14: 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. Reading 0ppm Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler -green beans (46F - Cold Holding); pasta (45F - Cold Holding) cheese (48F - Cold Holding); tilapia (44F); pastitio (47F - Cold Holding) Cook line flip top cooler ; shredded white cheese 66( - Cold Holding); cut tomato (73F - Cold Holding); shredded cheddar cheese (73F - Cold Holding) Salad cooler-cheese (47F - cold holding); cut lettuce (47F - cold holding Repeat Violation Admin Complaint

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed walk in cooler temperature at ambient 46f. Cook line drawers ambient 56f. Salad cooler-56f Cook line Flip top cooler- 78f 2 door Reach in freezer is full

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. No coolers are maintaining food at 41f or below Repeat Violation

Basic - Floor area(s) covered with standing water. In back kitchen area, near mop sink

Basic - Ice bucket not properly stored. On floor Corrected On-Site

Basic - Ice scoop handle in contact with ice. In ice machine

Basic - No handwashing sign provided at a hand sink used by food employees. Near dishwasher

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line

High Priority - Food with mold-like growth. See stop sale. Hot dogs in walk in cooler. Manager threw away.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Sliced Gyro meat found at 115F hot holding for 30 minutes . Manager stated steam table needs repaired. Educated and advised manager to cold hold or add to time plan. Provided time plan.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Various items in cook line drawers over 41F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onion and peppers -54F Spanakopita - 54F Falafel -58F Assorted sliced cheese -54F Warning

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. Milk in server cooler not dated. Date was added. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser no label. label was added Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave door handle

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Filipina in walk in cooler. Slits were added to packaging Corrected On-Site

Basic - Equipment in poor repair. Cook line reach in cooler door broken. Spoke with operator over phone. He stated the part is on order. No TCS foods being stored in cooler during inspection Repeat Violation

Basic - Floor area(s) covered with standing water. On cook line. Manager stated from broken cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drinks in reach in cooler on cooks line. Drinks were removed

Basic - Standing water in bottom of reach-in-cooler. Salad cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat produce in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in front drawers Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Bus tub on top of sink next to dishwasher Corrected On-Site Warning

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/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Repeat Violation Warning

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

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled.bleach water Corrected On-Site Repeat Violation Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom Warning

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Fanny pack on prep table Warning

Basic - Equipment in poor repair. Gaskets torn on double door reach in Repeat Violation Warning

Basic - Floor area(s) covered with standing water. Warning

Basic - Food storage container/container lid cracked or broken. Chef threw away Corrected On-Site Warning

Basic - Plumbing system in disrepair. Handles on hand wash sink next to dishwasher do not turn off Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading "0". Advised to remake bucket, now at 400ppm quat. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. 1 can of diced beets dented. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over dressing in walk-in cooler Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

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/ Warning

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. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Repeat Violation Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Both cooks on line Repeat Violation Warning

Basic - Equipment in poor repair. Torn gaskets on double door freezers Warning

Basic - Food stored on floor. Jugs of fry oil Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2. Interior of ice machine dirty Warning

Basic - Standing water in bottom of reach-in-cooler. Cooler on cooks line Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cooks line and other areas in kitchen Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Warning