SOUVLAKI FAST

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door to take out the trash and upon return did not wash their hands and engaged in food preparation - educated operator - employee washed their hands. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooked raw chicken stored over cooked chicken- operator removed and stored properly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef- operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter - #1 shaved gyro meat- 74F- cold holding, chopped lettuce 73F- cold holding, fries 67-71F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed under time as a public health control for remaining time. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- cooked chicken 83F- hot holding, cooked chicken skewers 80F- hot holding- food left out on counter - food out of temperature for 2 hours - operator placed under time as a public health control for remaining time. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. At small storage shelf multiple chemical spray bottles stored over boxes of soda- operator removed and stored properly. Corrected On-Site Warning

Intermediate - At cookline handwash sink- Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Warning

Intermediate - Handwash sink not accessible for employee use at all times. At prep area handwash sink- sink blocked by card board boxes- operator removed. Warning

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

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over ground beef- operator removed . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee food stored in hand sink by walk in cooler- operator removed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline steam table - cooked potatoes 117-124F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted 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 food stored over bread in reach in cooler - operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on- educated operator - employee removed watch. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old label on clean plastic storage confirmed at clean dish storage shelf - operator removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager at time of inspection Eviana Saint Hilaire 10/17/2018-2023. - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-01-17: Time Extended

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator labeled 11-3 . Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe rice at 122°F hot holding . Operator reheated to 190°F. 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/

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing at triple sink using wash and rinse step with no sanitize step. Discussed with operator. Operator instructed employee to set up triple sink and sanitize wares Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw salmon in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill pitcher with water. Discussed with operator

Intermediate - No soap provided at handwash sink. Observed at hand wash sink in ware washing area. Operator refilled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at mop sink not labeled. Operator labeled Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ready to eat cucumbers in cook line cooler. Operator reorganized Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken 2:25 (134°F - Cooling); chicken 3:10 (119°F - Cooling) being cooled at room temperature. Discussed cooling, provided cooling hand out. Operator placed items in walk in. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sinks on cook line and next to back door in prep area. Operator provided 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.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (126°F - Hot Holding) Observed in steam well. Chef reheated to 165°F and turned up heat on steam well. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken gyro at 2:07pm (99-107°F - Cooling)98-107°F at 2:29pm Observed chicken in metal pan with lid covering chicken. Operator removed lid. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at front counter hand-wash station. Operator placed paper towel on top of dispenser so employees can grab paper towels when needed.

Basic - Label on a dessert item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Operator removed from self service. Corrected On-Site

Basic - Observed boxes of gyro cones stored on floor in walk-in freezer. Manager moved to shelf. Corrected On-Site

Basic - Plastic cup used to dispense rice and salt. Operator removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) PIC dumped old solution and refilled with fresh solution retesting at 200ppm. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Employee engaged in food preparation, touched apron and put on new gloves without hand washing first. Employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small tamales (46°F - Cold Holding) per operator product held less than four hours in the reach in cooler unit at front counter. Per operator product haven't been prep or portion today. Operator moved product to walk in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Gyro chicken, gyro lamb, French fries held using TPHC in the cook line and no time marking. Per operator products held less than four hours. Operator time marked products from 2:00pm to 6:00 pm. 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/ Observed 5 employees engaged in food preparation and no CFM present during inspection. Ioannis Schoinas-CFM arrived during inspection. Corrected On-Site

Intermediate - Observed several Spray bottles (soap, bleach, oil) containing toxic substance not labeled. Operator labeled them. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several personal drinks stored next and above food to be served to the public in the reach in cooler unit at front counter. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal lunch box stored above and next to food to be served to the public. Operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while engaged in food preparation. Employee removed. Corrected On-Site

Basic - Food stored on floor. Several buckets of sour cream stored on the floor in the walk in cooler. Operator stored properly. Corrected On-Site

Basic - Observed several Employees with no hair restraint while engaging in food preparation. Employees started wearing hairnets. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator discarded water. Corrective Action Taken