HELLAS RESTAURANT

High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Gyro meat cooked yesterday, Partial cone on rotisserie, restaurant just opened.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat cooked yesterday, Partial cone on rotisserie, restaurant just opened.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lift top cooler at expo- butter pads (47F - Cold Holding), above fill line, moved to blast freezer, corrected to 40F, Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet.

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/. Hand wash Sink added next to dish room, and server station, mop sink moved, hood extended, fryers added coolers and steam table added to cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small black cooler in prep area - butter pads (46F - Cold Holding), was in walk in cooler over night, moved to freezer, recheck 41F Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manny, expired on 1/ 19/26

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On end of cook line on top of glass door dessert cooler, operator moved to shelf Corrected On-Site

High Priority - Live, small flying insects found 2 flies in dish area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above cheese in reach in cooler, raw beef moved to bottom of cooler Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in server area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 3:20pm a. sliced cheese (50F - Cold Holding) b. butter (59F - Cold Holding) Repeat Violation

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.

Basic - Bowl or other container with no handle used to dispense food. Metal Bowl without handle stored inside container of flour on cooks line.

Basic - In-use tongs stored on equipment handle between uses on cooks line. Employee removed tongs. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (49F - Cold Holding), employee removed tomato sauce from line Corrective Action Taken Warning - From follow-up inspection 2024-04-24: Time Extended

Intermediate - Mussel tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near cook line sink. Operator replaced Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cart above knives and Utensils. Operator removed Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by shelving in dish area, operator,over shelf. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in cooler on bakery line. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer on hot line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on counter. In kitchen.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, operator replaced bucket now 200 ppm Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 3 seconds

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly in expo area, manager killed discarded and sanitized the area Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooks gloves are heavenly soiled, cook took gloves off and properly washed hands Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary Sanitizer bucket at 400ppm. Employee refilled sanitizer bucket now at 200ppm Corrected On-Site

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put beard guard on Corrected On-Site

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in seating area of kitchen operator has employee trying to trap and sanitize effected area. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrective Action Taken Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pastry display units have food debris build up at bottom of glass and on light shield.

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, tested source and operator changed all the buckets out. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All 3 ice machines

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 400 ppm operator changed out the buckets Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flies in back prep area 1 small fly in bar area, manager killed and discarded 1 small fly in bakery

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