YIANNIS SEAFOOD & GREEK CUISINE INC

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to store food in walk-in freezer.

Intermediate - Handwash sink not accessible for employee use at all times. Plastic bowl stored in bowl of hand wash sink in ware washing area. Employee removed bowl. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of expo shelf. Employee discarded beverage. Corrected On-Site

Basic - Exterior door has a gap at the side that opens to the outside.

Basic - Food stored on floor. Bag of bread on floor on cooks line. Employee removed item from floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and drain boards in warewashing area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors on cooks line.

Basic - Reach-in coolers on cooks line interior have accumulation of soil residues.

Basic - Spoons near table are stored upright with the food-contact surface up.

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

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees put hats on then touched clean cooking utensils without washing hands, discussed proper hand washing procedure with employee

High Priority - Gyro meat in a broiler that is turned off. Cook turned broiler 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 beef and raw chicken above raw fish in reach in cooler on cook line, raw beef and raw chicken moved to bottom shelf Corrected On-Site

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 DBPR HR 5030-104 to operator, he printed and posted 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. Danielle is the only employee with food safety certification Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on 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.

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

Basic - Food stored on floor. Potatoes, fish stored in buckets in the walk in cooler. Operator moved food a minimum of 6" from the floor. Corrected On-Site Repeat Violation

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.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in lines reach in cooler.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Torn gasket on cooks line.

Basic - Food stored on floor. Cooking oil on floor. Canned goods on floor in trailer.

Basic - Ice buildup in walk-in freezer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed counter - shave lamb gyro (46F - Cold Holding), per employee item was left on counter for 1 hour after being removed from cooler. Employee stated left on counter for use and to add newly shaven gyro to product before putting back in cooler. Operator removed and stored in make table to avoid unnecessary rise in temperature. Observed counter - lemon dressing (with fresh garlic added) (76F - Cold Holding), per employee item was made this morning at 10 am and left on counter for immediate use until end of day. Item contains fresh garlic immersed in oil. Operator removed and stored in cooler to cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Employee cleaned at time of inspection. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test kit used to test dishmachine. Dishmachine is chlorine sanitizer.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice container in rear prep area used to scoop dry rice. Operator removed and replaced with scoop with handle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents above cook line soiled with dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee gatorades on counters and in coolers on cook line. Operator had employee remove gatorades. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door. Employee removed tongs from door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven below gyro cone cookers soiled with black substance build up.

Basic - Stored food not covered. Observed baklava stored on shelf uncovered. Operator covered at time of inspection. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in freezer shelves rusted.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of rice and flour in rear prep area unlabeled. Operator labeled at time of inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for sanitizer buckets or dishwasher Warning - From follow-up inspection 2022-02-21: Time Extended

Intermediate - - From initial inspection : 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. Operator is renovating establishment, bar being added, back patio area has been enclosed, spoke to plan review, no plans have been submitted Warning - From follow-up inspection 2022-02-21: Called plan review spoke to Rory, Application and plans received 2/14/2022, have not been assigned to plan reviewer as of 2/21/2022, inspector will verify at next routine inspection Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-02-21: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning - From follow-up inspection 2022-02-21: Time Extended