EVOO FRESH MEDITERRANEAN KITCHEN, SANFORD

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut leafy greens with tomato 49F, less than 1 hour per operator. Moved to walk in cooler. -cut cucumbers and tomatoes 48F, less than 1 hour per operator. Moved to walk in cooler Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice 120F, 119F, 129F. In warmer less than 90 minutes per operator. Operator removed to reheat. Temperatures after reheat 136F, 157F, 154F. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. -plastic bag in cook line hand sink Corrected On-Site Warning

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

Basic - Cardboard used to line food-contact shelves. -lower shelf walk in cooler Warning

Basic - Cardboard used to line nonfood-contact shelves. -cardboard lining shelf under griddle Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Floor soiled/has accumulation of debris. -drain under 3 compartment sink soiled Warning

Basic - Food stored on floor. -box jug oil Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

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

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

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

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. -emailed form to operator Corrective Action Taken

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

Basic - Buildup of food debris/soil residue on equipment door handles. -coolers on cook line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents soiled throughout kitchen

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -cook line, between and behind equipment

Basic - Food stored on floor. -sauce bucket in walk in cooler Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. -emailed to operator Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -doorframe of walk in cooler soiled