ELLAS

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cut vegetables and sausage gravy at hooded Reach-in cooler on cook line. Educated employee.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at hooded Reach-in cooler at cook line Cold holding - Cold holding - jalapeño cheese 44°F, American cheese 45°F, Cheddar cheese 45°F. Employee did not know when the cheeses were put on the line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at hooded Reach-in cooler at cook line Cold holding - Cold holding - jalapeño cheese 44°F, American cheese 45°F, Cheddar cheese 45°F. Employee did not know when the cheeses were put on the line. Observed on cook line at gyro station Ambient - shaved gyro meat 69°F, gyro meat on the spit 72° Employee stated food there for 15 minutes. Educated employee regarding rapid cooling food.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, under Three-compartment sink where black hose was added.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

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. Zachary, Alexis.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves raw or undercooked eggs and burgers. Provided printed copy of consumer advisory. Employee placed on wall behind cash register. 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. Observed pasta in triple door Reach-in cooler at end of cook line not date marked, held overnight per employee. Observed cheese and sausage not date marked in Walk-in cooler. Educated employee.

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

Basic - Bowl or other container with no handle used to dispense food. Observed souffle cup in sugar. Educated employee. Employee removed souffle cup. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at Walk-in cooler ceiling paint hanging off what appears to be cement or gypsum board.

Basic - Cloth used as a food-contact surface. Observed wiping cloth under cheese in hooded Reach-in cooler on cook line. Educated employee, employee removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with black grooves, in use at prep area.

Basic - Employee eating in a food preparation or other restricted area. Observed a drink on and inside the hooded Reach-in cooler at cook line. Educated employee. Employee removed items from cook line.

Basic - Floor area(s) covered with standing water, Walk-in cooler.

Basic - Food stored on floor. Observed boxes and trays of bread stored in floor at Walk-in freezer.

Basic - Grease receptacle not on proper pad/nonabsorbent surface. Observed grease receptacle on soil.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed digital thermometer inoperable on exterior of triple door Reach-in cooler at end of cook line, no ambient thermometer inside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, seals and bottom of double door Reach-in freezer on cook line soiled. Interior hood and back of hooded Reach-in cooler at prep area soiled with food debris. Observed soiled vents at hood on cook line.

Basic - Worn, torn and/or soiled floors/carpeting. Observed soiled floors under dry storage shelves. Observed soiled floor at Walk-in freezer.