SOUVLAKI GR

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Flip top cooler across from fryers Stuffed pasta with beef at 12:06pm(45F cooling ) since yesterday . See stop sale

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bag with Raw fish and raw beef stored above opened case with bread. Raw chicken stored above bags of spinach. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw salmon and raw meatballs stored above cooked octopus Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish operator corrected Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left kitchen, came back washed hands with gloves with only water then touched clean containers with food. Employee washed hands Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Flip top cooler across from fryers Stuffed pasta with beef at 12:06pm(45F cooling ) since yesterday . See stop sale

Basic - Clams/mussels tags removed from original container for long-term storage. Operator provided Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled personal drink and without washing hands employee handled trays of food to load into oven, discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands handled clean and sanitized dishes from dish machine, discussed with operator employee washed hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed large metal bowls and after did not sanitize before placing on shelf to dry, discussed with operator who educated employee and rewashed and sanitized dishes. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above sauces, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw pork, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler cut raw calamari (50F - Cooling) at 2:45 since 10:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler veggie bake (47F - Cold Holding) per operator product not portioned or prepared today, product left out of cooler for approximately 10 minutes to make a order, discussed with operator who moved product to walk in cooler. In reach in cooler house made hummus (56F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 hours discussed with operator who moved product to walk in cooler. Corrective Action Taken

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. In reach in cooler cut raw calamari (50F - Cooling) at 2:45 since 10:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table house made tomato sauce (119F - Hot Holding) per operator product prepared on stove approximately 1.5 hours ago, discussed with operator who placed product on stove and reheated to 165F+ Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack cooked chicken (119F - Cooling) at 2:40 since 2:10 to 98F at 3:20, at this rate of cooling product will not reach 70F within 2 hours discussed with operator who moved product to walk in cooler. Corrective Action Taken

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 - Floor area(s) covered with standing water. In walk in cooler large puddle of water on floor, discussed with operator to clean and sanitize area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler metal storage racks rusted and pitted, discussed with operator to repair or replace.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Picked up gloves off floor,put glove on, and began food prep

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked lamb sauce back prep area of kitchen in bottom reach in cooler

High Priority - Spray hose at dish sink lower than flood rim of sink. In two bay sink in prep area

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink at dish machine Removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dish machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers Walk in cooler unclean

Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs on garbage bins along cook line

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked lemon soup (54F - Cooling); cooked lentil soup (54F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Soup did not cool to 41F within 6 hours.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef did not wash hands before putting new gloves on after handling raw chicken and then ready to eat food.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked lemon soup (54F - Cooling); cooked lentil soup (54F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Soup did not cool to 41F within 6 hours.

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

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe at draw refrigerator raw chicken above cooked vegetables. Operator placed raw Chicken on lower draw. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken above raw beef. Operator placed raw chicken on lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe yogurt sauce (63F - Cold Holding). Operator said less then hour and put in refrigerator. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with mussel and clam without lasted date sold. Repeat Violation Admin Complaint

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/ Cfm showed up during inspection.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Observe sausage defrosting in standing water.

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 0ppm, stick not all the way immersed. Employee immersed in container 75ppm. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook cutting lemons for sides on plates, without gloves. Prep cook put gloves on. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground lamb and beef over cooked sausage in walk in cooler. Operator removed ground meat. Corrected On-Site

Intermediate - Clam and mussel tags not marked with last date served. Reviewed date marking.

Basic - Bowl with no handle used to dispense orzo on cook line. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: 1. raw meatball mix stored above Ready to eat produce. 2. Shell eggs stored above Ready to eat produce. Operator relocated all to proper shelves. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed ice bucket in hand sink by cook line. Operator removed. Corrective Action Taken

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 - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid on shelf by the office. Operator labeled. Corrective Action Taken

Basic - Equipment in poor repair. Observed multiple gaskets on cook line coolers torn and in need of replacement.

Basic - In-use ice scoop stored on soiled surface between uses. Operator cleaned, sanitized, and stored properly. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils stored in room temperature water. Operator removed to the dishwasher to be cleaned and sanitized. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - No handwashing sign provided at a hand sink used by food employees at the bar. Operator posted a sign. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. I email operator sign.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed a few sinks with out sign. Operator stated that they are ordered and coming in tomorrow.