LITTLE GREEK RESTAURANT

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Spray bottle Quaternary Ammonium > 500 ppm.

Intermediate - Food-contact surface soiled with food debris. Cutting board at front counter stained Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles at front counter not labeled, operator labeled sanitizer Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator drinking from open bottle, discussed proper drink lid / dispensing.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top cooler stained

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator ran out of quaternary ammonium sanitizer last night. Operator purchased approved sanitizer before end of inspection. Corrected On-Site Admin Complaint

Basic - Label on a food 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. Rice pudding made every other day, packaged and sold in establishment. No label.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside top of cooler soiled Toaster oven soiled inside

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 7 seconds

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came from restroom, put hat on, put gloves on and started preparing food and handling pita bread without washing hands

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in drawers on cook line, raw chicken moved to bottom shelf Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Robert is manager on duty with no manager certification

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rosa Madison Robert Panagiota No employee training

Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard under pan of chicken in drawer on cook line, cardboard removed Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while in food prep area, employee discarded gum Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of grill, tongs removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Meat sitting in bus tub on prep table thawing, employee put water in bus tub, discussed proper thawing procedure with employee, employee cleaned sink out and put meat in sink under running water Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee preparing raw chicken , went out back door put gloves on without washing hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice pudding (48F - Cold Holding) in dessert cooler rice (44F - Cold Holding)in upright cooler in back area Both coolers are in defrost

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator form 5030-104, operator printed clean up procedure Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Pepper slicer soiled

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 operator form 5030-103, operator printed from and had both employees read and sign Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in back area employee removed from table. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from bottle of water

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

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in dessert cooler

Basic - In-use tongs stored on equipment door handle between uses. Tongs removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets with black mold like substance on them

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef and raw lamb not in original commercially sealed packaging stored in 4 door reach-in cooler underneath grill. Operator moved and stored correctly. Corrected On-Site

High Priority - Two gyro meat cones in a broiler that is turned off. Operator turned back on. Corrected On-Site

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium in spray bottle at front counter > 400 ppm, operator added water, corrected to 200 ppm Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. And cold drawers

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator moved to freezer to rapidly cool. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cigarettes on prep table, operator moved them.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, fry cutter, oven, toaster soiled, operator started cleaning them during inspection. 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. Margret Brown.

Basic - Cardboard used to line nonfood-contact shelves. Card board under food on drawers.

Basic - Current Hotel and Restaurant license not displayed. Operator printed and hung in office. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. - Floors and floor drains under equipment soiled, in cooking areas

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -equipment in kitchen soiled - soda boxes under soda machine soiled

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door has gap.

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - Cutting board has cut marks and is no longer cleanable. At front counter make table. Repeat Violation

High Priority - Container of medicine improperly stored. Bottle of prescription bottle above prep table, operator removed Corrected On-Site

High Priority - Gryo meat in a broiler that is turned off.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon and raw beef in drawer on cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

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. Spray bottle by soda machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On ice chute on self service soda machine

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All coolers

Basic - Soiled dry wiping cloth in use. On cutting board on cook line