THE GREEKS

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above unwashed spring mix in vertical ric. Operator moved chicken to bottom shelf

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine in triple sink and sanitizer bucket

Basic - Food stored on floor. Cooking oil and bottle water on floor. Operator moved them to on shelf

Intermediate - Handwash sink not accessible for employee use at all times. A knife and a bag of forks stored in handwash sink. Removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit. Provided a few test strips to operator. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Moved employee drink to bottom shelf and segregated from food items. Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 120F hot hold. Operator raised the thermostat to reheat above 165F Admin Complaint

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name. Discussed with operator the need to label all food once removed from its original container Warning

High Priority - Employee washed hands with cold water. No hot water in truck. Employee washing hands with cold water.

Intermediate - No hot running water at three-compartment sink. No hot water in truck, operator was able to repair hot water during inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in truck, operator was able to repair hot water during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Discussed the need to store wet wiping cloths in sanitizer solution between uses.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was outside and went into to make an order no hand washing observed. Discussed with manager employee washed hands Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched face and than placed gloves on no hand washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cut spinach reach in cooler by truck entrance.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook chicken 108 f steam table discussion with manager to place on stove

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Shed outside with soda and Togo containers in shed. Employee removed all items from shed. Repeat Violation

Basic - Food stored on floor. Onions in bag and tomatoes in boxes on floor

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Admin Complaint - From follow-up inspection 2023-12-19: Time Extended - From follow-up inspection 2024-02-19: At my arrival there was an individual inside the food truck who appeared to be working. The owner pulled up moments later and stated that the person is family. There is an additional employee who the owner could not provide employee training for..Admin Complaint Admin Complaint

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Cigarettes and lighter on shelf above three compartment sink and hand wash sink. Warning - From follow-up inspection 2023-03-14: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-03-14: Time Extended

Basic - - From initial inspection : Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Warning - From follow-up inspection 2023-03-14: Time Extended

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. Operator took money from customer and returned to prep with no hand wash. Discussed proper hand washing.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over pork in reach in cooler. Operator rearranged the reach in cooler to place the chicken on the bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked gyro 83F held under hot lamp for less than 4 hours. Operator placed gyro meat on grill for reheat t0 a minimum of 165F.Corrective Action Taken Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Gyro meat is being placed in the freezer without being sliced down. Discussed proper cooling method with operator

Intermediate - Handwash sink used for purposes other than handwashing. To go bag held in hand wash sink. Operator removed to go bags. Corrected On-Site

Intermediate - No soap provided at handwash sink. Soap not readily available at hand wash sink. Operator retrieved soup from lower cabinet and placed at hand wash sink. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Gyro meat cooked in freezer not date marked. Discussed proper date marking of prepared frozen foods.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Operator had decal stored in the truck operator put decal on service window during inspection Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles not labeled, food in reachin not labeled.

High Priority - Container of medicine improperly stored. In clean prep table, operator moved them Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked rice, operator moved them. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Togo bags in sink, operator moved them. 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.

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

Basic - Single-service articles improperly stored. In storage shed outside, where one side of the mobile is used as a wall, but not directly connected to the mobile unit. Operator moved all items inside the trailer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.