SPIRO'S TAVERNA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat fried fish Observed raw squid stored over ready to eat kabobs inside tall stainless reach in cooler Observed raw fish stored over ready to eat fried fish inside walk in cooler Manager stored properly Manager stored food properly Corrected On-Site

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. Per operator states training certifications are at another location

Basic - Floor soiled/has accumulation of debris. Observed floor soiled with flour spill at back kitchen dry shelf

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom of r3ch in cooler solid with old food debris Chef cleaned at time of 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. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in clear door reach in cooler in kitchen- house made Rice pudding made on 9/12 Observed inside walk in cooler- cooked Sausage made on 9/20 Foods exceed 7 days after opening/preparation. See stop sale. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in clear door reach in cooler in kitchen- house made Rice pudding made on 9/12 Observed inside walk in cooler- cooked Sausage made on 9/20 Foods exceed 7 days after opening/preparation. See stop sale.

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 reach in cooler below stove top at cook line- #1cooked chicken breast (53F cold holding); diced chicken (51F); raw fish (53F-cold holding); sour kraut (60F - Cold Holding); raw beef patties (55F - Cold Holding); shawarma meat (58F - Cold Holding); raw beef cuts (52F - Cold Holding); sliced cheese (58F - Cold Holding); Observed in reach in cooler across from stove top and hand wash sink on cook line- tiziki sauce (58F-cold holding); tuna (53F - Cold Holding); cut tomatoes (54F - Cold Holding) Per operator, foods not prepared or portioned today, left over night and Oporto of temperature for more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler below stove top at cook line- #1cooked chicken breast (53F cold holding); diced chicken (51F); raw fish (53F-cold holding); sour kraut (60F - Cold Holding); raw beef patties (55F - Cold Holding); shawarma meat (58F - Cold Holding); raw beef cuts (52F - Cold Holding); sliced cheese (58F - Cold Holding); Observed in reach in cooler across from stove top and hand wash sink on cook line- tiziki sauce (58F-cold holding); tuna (53F - Cold Holding); cut tomatoes (54F - Cold Holding) Per operator, foods not prepared or portioned today, left over night and Oporto of temperature for more than 4 hours. See stop sale. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed metal food container soiled with old food debris at walk in freezer. Operator discarded Corrected On-Site

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. Operator printed documents and had employees sign at time of inspection

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. Observed no proof of training for some employees per operator hired more than 60 days ago.