GREEK HOUSE KITCHEN

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee cleaned her hands on her apron and continued to engage in food preparation without washing hands prior. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler across from the grill at front counter observed cheese (48F - Cold Holding); cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding),as per employee for less than 4 hours, he stated that cooler was opened for a long period of time during the rush hour. Instructed employee to add ice to the food products to rapidly cool down. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding unit at front counter observed spinach pastry (117F - Hot Holding), as per person in charge for less than 3 hour, instructed employee to reheat food. Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed her hands at three compartment sink. Warning

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/ Athanasios Zevgitis, 01/08/19. Expired Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Leydis Rodriguez, Hagos Jones, Bula Smith all working for over 60 days with no proof of training. 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.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the pastry cooler Ekmek Pastry (60 F - Cold Holding); Chocolate mousse Pastry (59 F - Cold Holding); what chocolate mousse (49F - Cold Holding), as per owner for over 4 hours. Employee discarded it on site. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the pastry cooler Ekmek Pastry (60 F - Cold Holding); Chocolate mousse Pastry (59 F - Cold Holding); what chocolate mousse (49F - Cold Holding), as per owner for over 4 hours. Employee discarded it on site. Warning

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

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. Warning

Basic - Equipment in poor repair. Reach in cooler gasket torn, reach in cooler located in the preparation area. Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Reach in cooler located next to the reach in freezer in the preparation area observed boiled potatoes (46F - Cold Holding); cheese (46F - Cold Holding); cut tomatoes (46F - Cold Holding); Chicken soup (48F - Cold Holding); cooked pork (50F - Cold Holding); Raw steak (49F - Cold Holding); milk (46F - Cold Holding), as per person in charge for less than 4 hours. Person in charge transferring food to another working unit for a rapid cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table at front counter observed boiled potatoes (112F - Hot Holding); cooked rice (129F - Hot Holding), as per person in charge Eduardo Prado for less than 30 minutes. PIC instructed employees to reheat the food. Corrective Action Taken

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. Provided PIC the big 6 handout. Sent by email. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled, can opener located on the preparation table by the mop sink.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink Located next to the three compartment sink i the preparation area blocked by a Laundry Basket.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Hagos Jones working for more than 60 days.

Intermediate - Spray bottle containing toxic substance not labeled. Detergent in a Spray bottle not labeled.

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor around the preparation area.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the 3 door stainless steel cooler next to the reach in freezer in the storage area observed raw lamb (47F - Cold Holding); raw shell eggs (48F - Cold Holding); cheese (48F - Cold Holding); butter (48F - Cold Holding); raw chicken (52F - Cold Holding); sour cream (50F - Cold Holding), as per person in charge for less than 3 hours. Employee transferred all TCS food items to the reach cooler located in the front line. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided big 6 poster to operator. Corrected On-Site

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

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. 3 door cooler located in the storage area, with an internal temperature of approximately 55F.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in storage area.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Throughout the kitchen and front counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (52 F - Cold Holding); raw beef (50 F - Cold Holding); raw shrimp (52 F - Cold Holding); octopus (52 F - Cold Holding) at drawers reach in cooler at cook line. As per manager for less than two hours. Manager turned on the reach in cooler. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked lamb and beef (111F - Hot Holding); cooked chicken (94F - Hot Holding); cooked pork (147 F - Hot Holding); potatoes (112 F - Hot Holding); yellow rice (102 F - Hot Holding) at steam table. As per manager for less than two hours. Operator moved the products to be reheating to 165°F. Corrective Action Taken Warning

Basic - Food stored on floor. Observed gyros spice container stored on floor. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning

Basic - Standing water in bottom of reach-in-cooler at preparation area. Warning