THE GREAT GREEK MEDITERRANEAN GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. COOLING - cooked orzo (74F) 1:35pm cooling since 11:00am - see stop sale. Warning

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. Employee handled cut lettuce with bare hand - educated employee on proper glove use. Employee washed hands and put on gloves. Corrected On-Site Warning

High Priority - Gyro meat in a broiler that is turned off. Operator turned on broiler. Corrected On-Site Warning

High Priority - Nonfood-grade bags used in direct contact with food.shrimp in to go bag - operator removed logo to go bag. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler fresh eggs over Greek yogurt- operator moved eggs to lower shelf. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Falafel dated 07/17 - see stop sale. Spinach pie filling dated 07/13 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. speed rack - butter (72F); spinach cheese turnovers (72F) held at room temperature overnight and more than 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. COOLING - cooked orzo (69F-74F) 1:35pm cooling since 11:00am - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - COOLING - cut greens (49F-64 - Cooling) 2:10pm cooling since 8am- see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. speed rack - butter (72F); spinach cheese turnovers (72F) held at room temperature overnight and more than 4 hours. See stop sale. small make table - sliced tomatoes (46F-50 - Cold Holding) held under 4 hours - not portioned or prepared today- overfilled container operator moved to walk in cooler. large make table - cut tomatoes (42-50F - Cold Holding) held in overfilled container-held under 4 hours operator split and moved to cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. Walk in cooler - COOLING - cut greens (49F-64 - Cooling) 2:10pm cooling since 8am- see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken kabobs (103F - Hot Holding) held under 2 hours - operator added heat to reheat. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - eggplant sauce (52F - Cooling) 1:25pm cooling since 11:00 am 1.75 hours remaining recheck 30 mins 50F held in covered plastic containers- operator moved to freezer for quick chill. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. At dish area hand sink - operator removed. Corrected On-Site Repeat Violation 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/ 7 employees no CFM. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. 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. Emailed copy to operator. Corrective Action Taken Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Asked question on proper cooking temperature of salmon - employee could not answer question correctly stated 130F. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Creamed garlic in oil prepared on Friday - operator date marked. Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish hand sink - operator turned on hot water valve. Corrected On-Site Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans not inverted - operator inverted. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed open bottle from prep table. Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed cell phone from prep area. Corrected On-Site Warning

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

Basic - Food not stored at least 6 inches off of the floor. Case of beans on prep area floor - operator moved to shelf. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Bags of cut raw chicken submerged in water - operator emptied water and removed chicken. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of olive oil not labeled. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Plastic To go bags in direct contact with fresh parsley- operator removed bags. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep lowboy reach in cooler - raw chicken over milk - operator removed milk. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door lowboy reach in - 1/2 gallon and 70 portions tzatziki sauce (49F-53 - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. speed rack - 6 pounds Toasted Orzo butter (70F) operator states not portioned or prepared today and held over 4 hours - see stop sale. hot line make table (bottom) - rice pudding (52F - Cold Holding); stuffed grape leaves (46F - Cold Holding) - operator states not portioned or prepared today and held over 4 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door lowboy reach in - 1/2 gallon and 70 portions tzatziki sauce (49F-53 - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. speed rack - 6 pounds Toasted Orzo butter (70F) operator states not portioned or prepared today and held over 4 hours - see stop sale. hot line make table (bottom) - rice pudding (52F - Cold Holding); stuffed grape leaves (46F - Cold Holding) - operator states not portioned or prepared today and held over 4 hours - see stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Front counter cleaning towel removed from hand sink. Dish area hand blocked by ladder - operator removed. Corrected On-Site Repeat Violation Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Food not stored at least 6 inches off of the floor. Container of fryer oil on floor - operator moved to shelf. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels removed from the gyro station. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site Warning