HAPPY GREEK RESTAURANT

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over unwashed produce. Operator moved eggs to gain compliance Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at make tables

Intermediate - No soap provided at handwash sink. Soap was replenished at 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. Sour cream, cheese

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top cooler not working Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler neat exit door soiled

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above jalapeños. Operator relocated. Corrected On-Site Warning - From follow-up inspection 2024-12-21: Eggs over shredded cheese in refrigerator. Operator relocated. Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards stained. Fryer soiled with grease buildup. Warning - From follow-up inspection 2024-12-21: Time Extended

Intermediate - - From initial inspection : 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. Grixie, Isamar, Carlota. Other employees have proof of responsibilities. Warning - From follow-up inspection 2024-12-21: Time Extended

Intermediate - - From initial inspection : 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. Employee Grixie and Isamar who have been hired for over 60 days. Warning - From follow-up inspection 2024-12-21: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top cooler, refrigerator next to exit door, and reach in by the service window. Food was relocated to freezer or working refrigerator unit. Warning - From follow-up inspection 2024-12-21: Ambient temperature of the flip top cooler in 61F. Discussed the need to surround food with ice if using the ice bath method. Operator had ice only on the bottom of the food, but refilled at time of inspection. Refrigerator is holding food at the proper temperature. Small refrigerator by service window is only being used for canned and bottled beverages. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. Warning - From follow-up inspection 2024-12-21: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Reach in freezer: mozzarella sticks and shrimp. Warning - From follow-up inspection 2024-12-21: Mozzarella sticks and shrimp not covered in reach in freezer. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food in silver door refrigerator. Reviewed with person in charge

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken cooked previous day reheated at 115 F at 12:00 pm reheated in oven at 9:30 am . Per person in charge , reheated to 150 F . . Reviewed reheating with person in charge . . Chicken discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheddar/ mozzarella mix 66 F in silver refrigerator . Cheese on counter for orders under 30 minutes . Person in charge relocated cheese to freezer. Recheck 61 F at 12:30 pm - American cheese 56 F placed in ice bath at 9:30 am . Person in charge moved cheese to freezer. Reviewed monitoring of food temperatures with person in charge Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chicken cooked previous day , reheated 115 F at 12:00 pm reheated in oven at 9:30 am . Per person in charge , stated chicken was reheated to 150 F . Reviewed with person in charge reheating procedures and hot holding . Reviewed monitoring of food temperatures with person in charge . Manager discarded chicken Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand wash sink in dish washing area. Reviewed with person in charge that hand wash sinks must be accessible at all times and is used for washing hands only . Items removed . Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to single service cups . Reviewed with person in charge . He relocated employee drink . Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.- person in charge picked up sanitizer ( quaternary ) during inspection; Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - pots inside kitchen hand wash sink - reviewed with person in charge hand wash sinks must be accessible at all times and hand wash sinks are for washing hands only - person in charge removed items Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish washing area - person in charge placed paper towels at hand wash sink Corrected On-Site Repeat Violation

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. Corrected On-Site

Basic - Food ( jars of peppers) stored on floor in kitchen Repeat Violation

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-06-03: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-06-03: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in kitchen near exit door