AEGEAN RESTAURANT

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips. Corrected On-Site

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/.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board at make bar.

Basic - No conspicuously located ambient air temperature thermometer in upright reach in cooler holding unit.

Basic - Stored food not covered. Cold hold- Upright cooler-Prepared salads 43F, diced tomato 41F, boiled eggs 41F. Walk in cooler- soup 40F, beans 40F.

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: observed commercially processed raw salmon still in its sealed package in reach-in cooler on the cook line. Salmon immediately removed from packaging. No Stop Sale issued due to less than 30 minutes.

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: Dishmachine sanitizer at 0ppm. Employee states they are out of the sanitizer. However, he has set up a sink to use for sanitizing the dishes. three compartment sink, chlorine, 100. Corrected On-Site

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 - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit: - establishment's walk-in cooler has a remote sensor inside the 7nit with the receiver on the outside. The receiver was reading 27° F yet the food temperatures were all between 39° F and 42° F.

Basic - In-use tongs stored on equipment door handle between uses: - pair of tongs on oven door handle; - pair of tongs on reach-in cooler handle. Assistant General Manager had employee remove both during inspection. Corrected On-Site

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: - sanitizer not going to dish machine to sanitize the dishes. Employee called owner to have maintenance company notified. Third compartment of three compartment sink set up for sanitizing clean dishes. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin: - ice machine guard dirty. Employee cleaned during inspection. Corrected On-Site

Basic - Food stored on floor: - buckets of food (pasta, cut onions, cut green peppers, and other items) sitting on floor in walk-in cooler.

Basic - In-use tongs stored on equipment door handle between uses. - one pair of tongs on oven door handle and one pair of tongs on make-line reach-in cooler door handle. Manager had employee remove. Corrected On-Site