TAKIS RESTAURANT

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Eggplant dated 03-21.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Eggplant dated 03-21.

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. -Cut lettuce and pizza. Manager determined correct time. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Soup 118f. Less than 4 hours. Manager turned on high. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -By clean plates. Corrected On-Site

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

Basic - Equipment or utensils not designed or constructed in a durable manner. -Cooler gaskets torn across from grill.

Basic - Floor soiled/has accumulation of debris. -Rear kitchen. -Walk in freezer. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - Light not functioning. -Over pizza oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving throughout. -Under 4 burner.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler across from grill.

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. -Pizza.

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Eggplant.

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.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. -Front line cooler gasket torn.

Basic - Floor soiled/has accumulation of debris. -Walk in cooler. -Walk in freezer.

Basic - Food stored on floor. -Cases of meat in walk in freezer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler gaskets. -Exterior of pizza press.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ziti 47f. Less than 4 hours. Cook placed in refrigerator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head. -Bread roller. -Slicer.

Intermediate - Handwash sink not accessible for employee use at all times. -By trash can by ice machine. Corrected On-Site

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

Basic - Cardboard used to line nonfood-contact shelves. -In dry storage.

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. -Salmon, partially frozen. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. -Cooler gaskets on cookline torn.

Basic - Floor soiled/has accumulation of debris. -Throughout rear kitchen. -Under shelving in dry storage. -Walk in cooler.

Basic - In-use ice scoop stored on soiled surface between uses. -Directly on top of ice machine. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of pizza oven. -Top of 4 burner stove. -Pull out drawer under prep table across from stove. -Shelving under prep tables.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -Under rinse sink by dishwasher.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Cooked chicken dated 08-19.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Cooked chicken dated 08-19. Manager discarded. Corrected On-Site

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. -Cut lettuce.

Intermediate - Spray bottle containing toxic substance not labeled. -Sanitizer. Corrected On-Site

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

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. -Salmon. Corrected On-Site

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

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from flat grill.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Double door silver refrigerator.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Cooler gasket across from flat grill torn. Warning - From follow-up inspection 2024-05-28: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -Under prep sink. Warning - From follow-up inspection 2024-05-28: Time Extended

High Priority - Dented/rusted cans present. -1 can of spaghetti sauce. Not on seam.

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. -Shredded lettuce. Manager determined correct time. Corrected On-Site

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. -Salmon.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from flat grill.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave across from flat grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Salad dressing rack in dry storage.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -Can of grape leaves in dry storage. -2 cans of tomato sauce in dry storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Philly meat over cooked shrimp. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Brown gravy dated 01/07.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Brown gravy dated 01-07.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cookline. -Can opener blade. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Handsink at bar.

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.

Intermediate - Spray bottle containing toxic substance not labeled. -Pink spray bottle in rear prep area.

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

Basic - Bowl or other container with no handle used to dispense food. -Gravy scoop.

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

Basic - Floor soiled/has accumulation of debris. -Under fryers.

Basic - Food stored on floor. Cooking oil by dough mixer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad dressing shelf in side storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked shrimp in cooler to right of fryer. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -409 cleaner stored over juice at bar. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Ham scoop in front glass door cooler.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gaskets torn under microwaves. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler across from flat grill.

Basic - Soiled dry wiping cloth in use. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In warewash area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over Hushpuppies. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can. Handsink by ice machine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn across from flat grill.

Basic - Floor soiled/has accumulation of debris. Under dish machine.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front line cooler containing salads. Repeat Violation

Basic - Single-service articles improperly stored. Napkins in dry storage. Corrected On-Site

High Priority - Dented/rusted cans present. Two can of tomato sauce dented at the seams

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef put on gloves without washing hands to place chicken onto the grill

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying around hand sink in the prep area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and eggs stored over cooked spaghetti and blueberries. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut lettuce (51°F - Cold Holding) held overnight in reach in cooler on cook line per cook.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (51°F - Cold Holding) held overnight in reach in cooler on cook line per cook.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards

Intermediate - Handwash sink not accessible for employee use at all times by broom, dustpan, and garbage can located next to the ice bin. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the bar. Corrected On-Site

Intermediate - No soap provided at handwash sink located in the kitchen next to the ice bin. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in the kitchen. Corrected On-Site

Basic - Back exit door has a gap at the threshold that opens to the outside.

Basic - Bowl or other container with no handle used to dispense food. Bowl or other with no handle used to dispense flour and breadcrumbs located in kitchen. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents throughout kitchen soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee beverage container on a food preparation table on the cook line. Corrected On-Site

Basic - Employee umbrella stored on single-service items. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook is wearing a watch while engaging in cooking.

Basic - In-use tongs stored on oven door handle between uses on cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris located on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the cook prep cooler, gaskets on the walk in cooler are soiled, and walk in cooler shelves

Basic - Reach-in cooler located on cook line interior/shelves have accumulation of food debris.

Basic - Salt container stored on floor in the dry storage room and tray on buns in the floor near ware wash machine. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour and salt Corrected On-Site