THE GREAT GREEK #70005

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Spinach pie,49 f,cooling from last night. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chemical bottle used for oil in the kitchen Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Spinach pie,49 f,cooling from last night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken,46 f,lettuce,44 f,lamb,45 f,held less than four hours stated operator.Advised operator to call technician.Technician has been called. Kitchen cut lettuce (49F - Cold Holding); chick pea (49F - Cold Holding) feta mx (47F - Cold Holding) held less than four hours.Warning** Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Vaccum breaker is not at correct location at the hose Bibb. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Not enough air flow in the speeding rack. Raw steak ambient cooing stacked with lid in reach in cooler Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Can opener is soiled. Slicer has a residue build up. Can opener is soiled. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times by a fan in the kitchen Warning

Basic - Clean dishes stored in dirty container Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Yellow bracelet while cooking Warning

Basic - Ice buildup in reach-in freezer. Warning

Basic - Interior of oven has accumulation of black substance/grease/food debris. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood in kitchen Exterior soda nozzles Warning

Basic - Old food stuck to clean dishware/utensils. Warning

Basic - Standing water in bottom of reach-in-cooler register area Warning

Basic - Unwashed cucumbers stored with ready-to-eat dressing in walk in cooler. Repeat Violation Warning

Basic - Water draining from ceiling in walk in cooler. Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect in prep area Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauce. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut lettuce (45F-46 - Cooling) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. cooked rice (74F - Cold Holding). Moved to freezer to quick chill Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Per operator from yesterday cut lettuce (45F-46 - Cooling) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours soup (106F - Hot Holding) rice (122F - Hot Holding) Soup 199°f reheat Warning

High Priority - Toxic substance/chemical improperly stored. Green chemical stored next to potatoes under 3 compartment sink Chemicals stored over 3 compartment sink Warning

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. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lid on top and stacked high Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Iced nozzle is soiled Gyro blades heavily soiled Inside oven Soda nozzle soiled. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Carbon dioxide/helium tanks in front of hand sink on front line Warning

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/ Manager and District Manager arrived during inspection Corrected On-Site 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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with liquid stored ne t to hand sink in the kitchen Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 78°f Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Carbon dioxide/helium tanks not adequately secured in front of hand sink on front line Repeat Violation Warning

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee drinking water upon entering the kitchen Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone stored on counter where drinks and food is repaired. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Equipment in poor repair. Cutting board mats shredded Food storage containers cracked and broken. Warning

Basic - Floor disrepair in kitchen Warning

Basic - Floor soiled/has accumulation of debris in kitchen Warning

Basic - Floor tiles molding missing and/or in disrepair. Warning

Basic - Ice buildup in reach-in freezer Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in kitchen stored on soiled cooler top Warning

Basic - Light not functioning in 3 compartment sink area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large white storage containers soiled Racks soiled walk in cooler Fan motor covered with dust walk in cooler Front of oven lifting of fryer Front of all reach in coolers Interior of hood system Prep sleeves soiled Warning

Basic - Outer openings not protected with self-closing doors. Warning

Basic - Sanitizer bucket stored on prep table. Warning

Basic - Stored food not covered. Salt open on shelf in dry storage area Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout establishment Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation Warning

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

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning

Basic - No copy of latest inspection report available. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Bulk containers in prep area. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm chlorine. Primed sanitizer, retested at 50ppm chlorine. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Placement incorrect at mop sink. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by cook line blocked by trash can. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation Warning

Basic - Drain cover(s) missing. Under triple sink. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored with pita bread on shelf under prep table. Corrected On-Site Repeat Violation Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed greens over cut tomatoes in walk in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach Pie 78° on rack by kitchen less than 4 hours. Manager states it us received pre-cooked and reheated at Restaurant. Manager moved to freezer for rapid chill. Corrected On-Site Warning

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

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

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. Warning

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Mold like substance on ice chute of self serve soda machine in dining area. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. By hand washing sink at front counter. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking food with no hair restraint. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on clean plastic containers on storage rack. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor by make table. Corrected On-Site Warning