THE GREAT GREEK MEDITERRANEAN GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked potatoes 60F at 2:15( cooling overnight)- food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning

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. At walk in cooler- Cooked potatoes 60F at 2:15( cooling overnight)- food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at cookline- raw shrimp 46F - cold holding, raw salmon 49F- cold holding, cooked potatoes 49F- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to reach in cooler to quick chill. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. At storage/ prep area- unlabeled spray bottle of vinegar cleaning product - not labeled- operator labeled. Corrected On-Site Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands and then proceeded to handle food. At prep area employee handled trash bag in garbage can and then put on clean gloves without washing hands and then proceeded to prep food, made operator aware who then corrected employee, employee then washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler Raw salmon over lettuce, operator relocated salmon to proper position Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler Hummus 44F cold holding, yogurt 44F cold holding. Operator removed items to walk in cooler. Operator stated that all items stored less than 4 hours. Squeeze bottle containing oil, vinaigrette and garlic at 78F cold holding, All items not prepared or portioned today. 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 cook line pastry with spinach and cheese (105F - Hot Holding); French fries (98F - Hot holding) Operator stated that product stored for approximately 3 hours. Operator decided to discarded. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler in back prep area Marinated beef 53F at 3:27 cooling since 1:30 back kitchen same temp at 3:47 operator moved product to walk in cooler to facilitate faster cooling. At this cooling rate product will not reach 41F within 4 hours At prep area Rice puddingAt 2 pm cooling for 30 min (128F - Cooling)at 2:59pm 114F cooling At this cooling rate product will not reach 70 F within 2 hours. Corrective Action Taken Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. At dish washing area spray bottle containing cleaning chemicals not labeled. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. At make line knife stored between equipment. Operator removed. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed onions over cut tomatoes. Operator stored properly Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. At cook line bottle containing oil not labeled. Operator removed bottle to be labeled Corrective Action Taken Warning

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. Dishwasher (Chlorine 0ppm)- operator set up three compartment sink- to sanitize dishes. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over aprons by dry storage shelf near cookline- operator removed. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish rack- metal and plastic pans wet nesting- operator removed to be cleaned and dryed properly. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee coming from outside followed by handling clean utensils with out washing hands. Employee washed hands Corrected On-Site

High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed two leftovers half gyro cones from yesterday being reused on kitchen area. Per operator products were not sliced , cook to 155°F and cooled properly before being use. Operator discarded.See Stop Sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw burgers stored above a container with falafel portioned inside two door drawer cooler under grill on cook line. Observed several bags of shrimp stored above several bags of bread inside reach in freezer Operator stored properly all products. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed two containers with Hummus 09/19 inside flip top cooler on cook line. Per operator product prepared and stored for longer than 7 days Operator discarded. See Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed two containers with Hummus 09/19 inside flip top cooler on cook line. Per operator product prepared and stored for longer than 7 days Operator discarded. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed two leftovers half gyro cones from yesterday being reused on kitchen area. Per operator products were not sliced , cook to 155°F and cooled properly before being use. Operator discarded.See Stop Sale.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employee onsite no record of training

Intermediate - Spray bottle containing toxic substance ( sanitation solution)not labeled. Operator labeled Corrected On-Site