TAKIS GREEK ITALIAN RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cheese and bread in walk-in-cooler. Cook moved eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two containers of Pasta at 55F in flip-top make table cooler that is in disrepair that does not cool. Cook advised that they put ice bags on shelf under container and allow the cool air to rise. Cook advised that pasta had been taken out of walk in cooler two hours earlier. Cook placed pasta in walk in cooler. Pasta was at 45F 30 minutes later. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Reheating lasagna and ravioli in microwave without covering food items

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. Milk in walk-in-cooler opened the morning before not date marked. Cook put date on milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. I

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 manger present with six employees handling food working.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ).

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured next to ice machine

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron in dry good storage rack with uncovered lasagna cooling under soiled apron. Lasagna placed in walk-in-cooler. Apron removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked (drink cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at door threshold to back door by restrooms

Basic - Floor area(s) covered with standing water. Standing water on floor by ice machine with water drain overflowing bucket at back corner of ice machine.

Basic - Food stored on floor. Box of oil on floor in office

Basic - Hole in or other damage to wall. Hole in wall by back door entrance and water heater closet with mop sink

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touch breadcrumbs in container on cookline

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at handwash sink on cookline.

Basic - Single-service articles not stored inverted or protected from contamination. Single service food container lids not inverted. Lids inverted. Corrected On-Site

Basic - Stored food not covered. Frozen fish in walk-in-freezer not covered.

Basic - Unnecessary items/unused equipment on the premises. Flip-top make table cooler in disrepair and does not cool on cook line. Reach in cooler at end of cookline in disrepair and does not cool, used for storage. Reach in cooler at bar in disrepair and does not cool.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( limes ) stored over ready-to-eat food ( drink bottles ) in reach in cooler at bar.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor.

Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( sugar, flour and bread crumbs ) from original container not labeled with name of contents.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain pipe from dish machine less than 1 inch gap to floor drain

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink in server area and front cook line area

Basic - Standing water or very slow draining water in handwash in dish machine area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over fried eggplant in walk in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Drink and lemon dumped into hand wash sink in front counter area

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

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched hat, glasses, apron and fave then picked up spatula without washing hands.

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. Male employee touched pizza crust with bare hands when cutting pizza.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw pork on shelf over bread.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top section of deflector plate soiled with black slimy substance. Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door in kitchen area. Removed. Repeat Violation

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

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pitcher in hand wash sink in cook line area Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line area

Basic - Food stored on floor. Ground beef in bucket in walk in cooler. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Stored food not covered. Multiple items in walk in cooler. Operator wrapped with plastic wrap. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At the bar area, female employee washed bar mugs, rinsed with water and vinegar and immediately after rinsed with water, No sanitization occurred, Inspector instructed to set up triple sink properly (chlorine 50ppm). Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler, black plastic garbage bags in direct contact with pizza dough, employee removed the black plastic bag. Also in walk-in freezer, meatballs stored in thank you bagsCorrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, rice 53F, pasta 53F, noodles 48F, per employee items pulled out of walk-in cooler at 1:00pm, Employee moved to walk-in freezer to dropped temperature down. Also at the server station, ham 48F, manager moved to freezer. All temperatures dropped to 43F and below. 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. Inspector provided a digital copy.

Intermediate - Handwash sink used for purposes other than handwashing. At the bar area, items inside sink, employee moved all. Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle not labeled, manager labeled sanitizer. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above soda bin at the server station, Manager moved all. Corrected On-Site Repeat Violation

Basic - Food stored on floor. In walk-in cooler, bag of onions on floor, employee moved. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee add chlorine, 50ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling tile shows damage or is in disrepair. Multiple tiles above walk in cooler area in kitchen - From follow-up inspection 2022-08-25: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical cooler at the front line - From follow-up inspection 2022-08-25: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2022-08-25: Time Extended

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on prep table

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

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.