GREEK CITY CAFE OF LARGO

Basic - 4 blue Carbon dioxide tanks not adequately secured behind reach in coolers. Operator chained tanks. Corrected On-Site

Basic - Employee beverage container on make table. Operator discarded beverage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in tall reach in cooler. Operator labeled food. 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 cell phone and ear bud container on prep shelf next to clean plates. Operator relocated. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put hair net on. Corrected On-Site

Basic - Food storage container lid cracked on wire rack next to reach in cooler. Operator discarded lid. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cookline with sauces not labeled. Operator labeled bottles. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink at front counter not working/unable to dispense paper towels. Operator replaced paper towel roll. Able to dispense paper towels. Corrected On-Site

Basic - Walk-in coolers shelves with rust that has pitted the surface.

Basic - Wiping cloth sanitizing solution stored on the floor on cooks line. Employee removed from floor. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2025-03-19: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2025-03-19: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass stand alone reach in cooler rice made yesterday 9 am (50F - Cold Holding) Management discarded During inspection observed 6 more pans rice made today at 11am. With condensation inside bag inside pans inside reach in fridge. First temp 86 degrees at 3:15 pm. Employee took tops off put all pans in walk in freezer Second temp was 65 degrees at 3:50. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Front hand wash sink.

Basic - Carbon dioxide/helium tanks not adequately secured. 3 back of restaurant near box soda. Management put chains around. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in back.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic in oil in reach in cooler back of house near dishwasher. Date marked 2-17-24. Owner discarded and educated. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front steam table Poultry (85F - Hot Holding); Poultry (110F - Hot Holding) Cook put back on stove to cook. Retemp Poultry (178F - Hot Holding); Poultry (169F - Hot Holding) Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies near three-compartment sink. Flies did not land on food contact surfaces.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on cook line at 2:50pm chicken breast 111f hot holding Cook re heated chicken breast on grill a. Chicken breast 170f Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand wash sink on cook line. Operator removed trash can. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on shelf above reach-in cooler on cook line. Employee removed phone. Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Both dumpster lids open. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Two cans 2can #10 cans Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, cleaned during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked HWS during first initial walk though with trash can. Manager moved it to proper place. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. No labels on a degreaser spray bottle. Manger put label on spray bottle during time of inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Damaged/spoiled/recalled food not properly segregated. Two can of roasted red pepper manager marked with an X and segregated Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee drink and cell phone on prep station. Manager moved and created a employee bin for all employee items. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep. Phone was moved. Corrected On-Site

Basic - Open dumpster lid.

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

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and emailed big six packet. Corrective Action Taken

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. Tested at 0ppm chlorine. Operator changed sanitizer buckets, then re tested at 100ppm chlorine. Corrected On-Site

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

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. Observed several training certificates, many new hires at establishment whom are within their first 60 days.

Intermediate - Spray bottle containing toxic substance not labeled. In dish area. Operator labeled Degreaser. Corrected On-Site

Basic - Food stored on floor. Case of macaroni and cheese on floor in walk-in freezer. Employee placed on shelf. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line shows accumulation of debris on interior ceiling.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee served food to customer on the outside then returned to prep station and began prepping food without changing gloves and washing hands Discussed proper hand washing procedures with operator

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -gyro meat (103F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit during time of inspection. Reheated to 165 degrees Fahrenheit during time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -garbage can blocking hand sink at front counter Operator moved can during time of inspection. 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. -prepped on 7/3/2022 Operator date marked during time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -at dish washing area

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -cup used to scoop powder substance in cupboard at soda fountain in dinning room area

Basic - Carbon dioxide/helium tanks not adequately secured. -at soda fountain syrup

Basic - Current Hotel and Restaurant license not displayed. Operator printed license during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -prep station at front counter

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish dish drying rack

Basic - Food stored on floor. -case of water bottles on floor in dry storage area

Basic - Wet mop not stored in a manner to allow the mop to dry. -on wall at mop sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at dish washing area Wiping cloth sanitizing solution stored on the floor. -at cooks line Operator moved buckets from off the floor during time of inspection. Corrective Action Taken Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Discussed proper concentration with operator during time of inspection.

Basic - Working containers of food removed from original container not identified by common name. -seasoning containers above microwave in kitchen area

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Operator reheated cooked rice in microwave for hot holding, temped 158°-172°F, discussed with operator about proper method and proper reheating temperature 165°F or above in all surfaces for microwave reheating. Operator rotated cooked rice and reheated to 172°-187°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container of cooked chicken 98°F stored on griddle top at cook line. Operator reheated to 166°F on griddle at time of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a sanitizing spray bottle stored on prep table top of an reach-in cooler at cook line. Operator moved to proper storage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a bag of employee food and drinks stored in walk-in cooler not segregated from other food items. Operator removed personal food and drinks. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed wet wiping cloths in sanitizing bucket. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Sink behind front counter has gyro meat at bottom Ana green scrub pad in sink in prep area Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks on clean prep table. Operator removed drinks Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging from wire rack containing food, and disposable supplies