SANTORINI GREEK CUISINE

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. 10 PPM operator corrected to 100 PPM. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored in container of sanitized utensils, on kitchen food preparation table. Operator removed . Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in bucket. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food employee , stepped out and returned to work without washing hand. Educated operator .

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw duck stored over raw pork in walk in cooler. Operator removed 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. Baklava in front line reach in cooler, not date marked . Operator updated . Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energizer drink , and protein drink stored in front line reach in cooler. Operator relocated. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on top of tahini bucket in storage area shelf.

Basic - Open dumpster lid.

Intermediate - Handwash sink used for purposes other than handwashing. Styrofoam bowl placed on kitchen hand sink. operator removed. Corrected On-Site

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/ manager arrived .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen table top. , rice (101F - Hot Holding) 3 hours Potatoes 99F on shelf below steam table , 1.5 hours . Operator instructed to reheat , Corrective Action Taken

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. Cream dessert opened 6 days ago in front line ,reach in cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food worker filled container with water ,by kitchen hand sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lemon soup 129F/2 hours in kitchen hot holding unit . Operates instructed to reheat. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Custard dessert in wait station , glass door reach in cooler,prepared 4 days ago not date marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on wait station table. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

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. Salmon vacuum sealed in walk in cooler. thawing, Corrected On-Site

Basic - Open dumpster lid.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch when slicing lemon.

Basic - Open dumpster lid.

High Priority - Employee touched face and then engaged in food preparation without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter, 45F. Held over load line in prep cooler. Corrective action taken: product placed inside unit. Reflated butter. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - dessert containing dairy product, made on Tuesday Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. - on chemical rack in back area. Operator updated with label of bleach. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - phone and keys on shelf over prep table

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch

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. Slicing lemons with bare hands Food worker. Operator educated worker.

Basic - Food Employee with no hair restraint while engaging in food preparation. Corrected On-Site

High Priority - Female handled soiled equipment or utensils and then , handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 48°F in kitchen makeline unit. Operator stated it was recently placed on top of another container in unit. Operator returned to bottom of unit. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding prepared 4 days ago in glass door reach in cooler not date marked. Corrected On-Site

High Priority - 3- Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shelled eggs over beef in walk in cooler. Corrected On-Site

Basic - Male food Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen makeline unit gasket.