GAUFRES & GOODS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In white reach in cooler in storage area; raw pork over feta cheese.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauerkraut in cooler not dated. Person in charge dated. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Waffle Press is soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Bacon thawing out on counter. Still frozen. Person in charge put in refrigerator. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open gallon of milk missing date mark. Person in charge added date mark from Friday. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained with food debris.

Basic - Food stored on floor. Observed cabbage and potatoes on floor in cardboard boxes. Discussed with person in charge.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip-top cooler gaskets soiled with food debris.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person in charge blow nose and placed gloves on without hand washing. Immediately asked person in charge to wash hands. Person in charge washed hands and changed gloves. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/2024. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (57F - Cold Holding) left above chill line for less than one hour per person in charge. Person in charge placed below chill line to cool. Observed feta cheese (56F - Cold Holding) on counter from salad making during lunch. Approximately one hour per person in charge. Person in charge placed feta cheese in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler stained with black spots and soiled with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station at front counter missing paper towels. Person in charge added paper towels. 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. Observed cooked vegetables in refrigerator from Sunday per person in charge missing date mark.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler, refrigerator and reach in freezer soiled with food debris.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Milk 53F; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Milk 53F; ( - Cold Holding). Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on butter out for service. Person in charge time stamped. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager present with 4 employees on staff.

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. Establishment does not have trading for newer staff.

Basic - Food stored on floor. Bottled water on kitchen floor. Can tomato sauce on floor. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Gyro thawing at room temperature. Person in charge turned on gyro. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked cabbage. Person in charge moved pork to bottom shelf. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Gyro meat cooled on cone. Leftover cones cannot be cooled intact and re-used because the raw animal food has been subjected to more than sixty (60) minutes of cooking. Any cone left must be sliced, fully cooked and properly cooled. Best practice would be to estimate the size of cone needed so it will be consumed by the end of business and avoid

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. Missing 2 certificates.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves are soiled.

Basic - Floors not maintained smooth and durable. 1) floor in kitchen not smooth and easily cleanable due chipped concrete. Repeat Violation

Basic - Food stored on floor. 1) onions and cabbage stored on floor of kitchen. Person in charge move boxes of produce off floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1) waffle iron soiled with foo debris.

Basic - Time/temperature control for safety food thawed in an improper manner. 1) pierogies left in unused pizza oven to ambient air thaw. Person in charge placed in cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above ready to eat sour cream. Person in charge placed chicken on bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butter packets (68F - Cold Holding) person in charge placed on time. Meat Pierogi (56F - Cold Holding); raw bacon (68F - Cold Holding) left on counter during prep. Person in charge placed in ice bath. All items were 41F or below at end of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top cooler stained with food debris.

Basic - Floors not maintained smooth and durable. Tiles through out kitchen and front counter worn down and cracked.

Basic - Time/temperature control for safety food thawed in an improper manner. Pierogies left in off pizza oven to thaw. Discussed with person in charge proper thaw methods. Person in charge placed in reach in cooler.

High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Gyro meat left on cone from yesterday. Repeat Violation

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Gyro meat cooked second time on cone. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coconut soup, whipping cream not dated. Repeat Violation

Basic - Reuse of single-service or single-use articles. Reuse of single service containers to store food in.

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled.