LITTLE GREEK

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./homemade tzatziki sauce cold holding at 46F overnight in front line reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade tzatziki sauce cold holding at 46F overnight in front line reach in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./both kitchen hand sinks/ Corrected On-Site

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./missing two employees training certificates.

Intermediate - Spray bottle containing toxic substance not labeled./purple liquid bottle not labeled/front counter. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured./front counter and back in the kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./sugar and flour containers under kitchen prep table/ Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit./grilled chicken 152F, cooked to 166F/ Corrected On-Site

High Priority - Employee failed to wash hands after taking off gloves and pick up cell phone then put same gloves back on/cook line employee.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect near 3 compartment sink at back kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./a case of raw chicken stored over cooked gyro/kitchen two door reach in cooler/ Corrected On-Site

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board on cleaned dish shelf. Can opener blade soiled. Potato cutter soiled. Chopper soiled. Grill with grease build up.

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/six employees working but no certified manager on duty/manager Carlos walked in in the middle of the inspection/ Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./rice pudding made two days ago/front counter.

Intermediate - Spray bottle containing toxic substance not labeled./pink liquid bottles at back kitchen.

Basic - Bowl or other container with no handle used to dispense food./sauce cup used to scoop seasonings/kitchen storage shelve.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone on dry storage shelf/ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook line employees wearing watch and bracelet while preparing food. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation./male cook and kitchen prep/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation

Basic - Food stored on floor. A container of oil. A bag of potatoes.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line cold drawers exterior soiled.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Stored food not covered./cooked gyro in two door reach in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses./front counter under table/ Corrected On-Site

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris at cook line. Interior of microwave - From follow-up inspection 2023-03-09: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink. - From follow-up inspection 2023-03-09: Time Extended

High Priority - - From initial inspection : High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken skewer 160F, recooked to 170F Corrected On-Site - From follow-up inspection 2022-08-04: No chicken cooked today Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Kitchen reach in cooler gasket torn. - From follow-up inspection 2022-08-04: Time Extended