STELLA'S GREEK CUISINE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over raw lamb in the walk in cooler. The operator properly stored the raw ground beef. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 83F standing water on the cook line. The operator properly stored the utensils. Corrected On-Site

Basic - Soup spoons stored upright with the food-contact surface up near the soup well. The operator removed the spoons for cleaning. Corrected On-Site

Basic - - From initial inspection : Basic - Water leaking from pipe on the dishmachine. - From follow-up inspection 2025-01-17: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the three compartment sink chlorine sanitizer at 0ppm. The operator added bleach to 100ppm. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee handle cooked ready to eat spanakopita with bare hands. The operator discarded the spanakopita.

High Priority - Food contaminated by employee. See stop sale. Observed an employee handle cooked ready to eat spanakopita with bare hands. The operator discarded the spanakopita.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked gyro meat (54F - Cold Holding) on the cook line. The operator stated the gyro meat has been held for less than 1 hour. The operator placed the gyro meat in the reach in cooler. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinated chicken prepared on site and held for more than 24 hours not date marked. The operator placed a date mark on the container of chicken. Corrected On-Site

Basic - Accumulation of debris on top exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles and microwave door handles soiled with a build up of residue. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed the floor between and underneath equipment on the cook line soiled with a build up of grease and food debris. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator properly store the scoop handle. Corrected On-Site

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. The operator discarded the sanitizer solution. Corrected On-Site

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 shell eggs in the walk in cooler. The operator properly stored the raw products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (63F - Cold Holding) on the expo line. The operator stated the tomatoes have been held for approximately 1 hour. The operator placed the tomatoes in the reach in cooler. Corrective Action Taken

Basic - Buildup of food debris/soil residue on the walk in cooler door handle.

Basic - Ceiling/ceiling tile shows damage or is in disrepair above the rear exit door.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the salmon. 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. Observed an employee hat stored near in-use knives on the expo line. The operator properly stored the employee personal belonging. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris behind equipment on the cook line.

Basic - Food stored on floor. Observed bagged ice stored on the floor in the walk in freezer. The operator properly stored the bagged ice. Corrected On-Site

Basic - In-use tongs stored on the oven door handle between uses. The operator removed the tongs and placed in the dish area. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handles for cooked rice and cooked orzo not stored above the food. The operator removed the scoops from the foods. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes not stored inverted above the beverage station. The operator properly stored the to go boxes. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.