POSEIDEN GREEK TABLE & BAR

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes in reach-in cooler across from cook line hand washing sink: potatoes (49F - Cooling). Manager stated potatoes cooked and placed in cooler the previous day.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked potatoes in reach-in cooler across from cook line hand washing sink: potatoes (49F - Cooling). Manager stated potatoes cooked and placed in cooler the previous day.

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. Dish machine in dish area, 0 ppm. Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw lamb stored over peppers in reach-in cooler across from mop sink.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna stored in reach-in cooler across from cook line hand washing sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler across from cook line hand washing sink: fish (48F - Cold Holding); lamb (49F - Cold Holding); cheese (49F - Cold Holding); fish (48F - Cold Holding). Manager stated items stored in cooler over night Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line hand washing sink: fish (48F - Cold Holding); lamb (49F - Cold Holding); cheese (49F - Cold Holding); fish (48F - Cold Holding). Manager stated items stored in cooler over night. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in mop sink area.

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 stored in reach-in cooler next to dish area. Manager stated milk was opened on 6/15.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Unable to view oyster tags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Blade of can opener on prep table across from three compartment sink. Soda gun in bar area. Cutting boards stored in dish area.

Intermediate - Handwash sink used for purposes other than handwashing. Food dumped in cook line hand washing sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.

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/. Five employees working with no certified food manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at cook line hand washing sink. Manager provided hand towels at sink. 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. No proof of employee training. Warning

Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.

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

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. Tuna stored in reach-in cooler across from cook line hand washing sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of dish machine. Employee removed drink from dish machine. Corrected On-Site

Basic - Hole in or other damage to wall. Hole in mop sink area next to faucet.

Basic - Light shield damaged/in disrepair. Light fixture above reach-in cooler next to dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler behind bar.

Basic - Stored food not covered. Dough in reach-in freezer across from kitchen entrance.

Observed electrical wiring in disrepair. For reporting purposes only. Outlet above reach-in freezer across from kitchen entrance.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over sauces in the reach in cooler at the cook line. The owner moved the items.. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ . Observed vasilios Pyliotis expired on 11-06-22.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Observed Stavropol, Vasilis, and Konstantinos all expired.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed upstairs in the dry storage room.

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

Basic - Food stored on floor. Observed a large plastic container of cooking oil on the floor. The owner moved it. Corrected On-Site

Basic - Ice buildup in reach-in chest freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the chest freezer gasket soiled. Observed the hood filters soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles in the cook line area not labeled.