AEGEAN RESTAURANT II INC

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/. Certified Manager Christopher arrived at establishment during inspection. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall at base boards in storage area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple light shields are missing over warehouses wash area and in store age location. Repeat Violation

Basic - Stored food not covered. Egg rolls stored in upright freezer not covered. Employee covered egg rolls with parchment paper. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored between prep sink and hand wash sink. Repeat Violation

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

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

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

Basic - In-use ice scoop stored on soiled surface between uses. Scoop stored on top of ice machine on right side.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Stored food not covered. Egg rolls stored on a food tray in upright freezer uncovered. Repeat Violation

Basic - Walk-in cooler door has rust on the interior that has pitted the surface.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloth in use at cutting board on cook line. Repeat Violation

Basic - Carbon dioxide tank not adequately secured. Rear storage area- Large tank not secured. Secured during the inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellular phone observed on shelf of make line Removed during the inspection Corrected On-Site Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bottom of white upright freezer soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Lettuce debris and a knife stored in sink near prep area.

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

Basic - Bowl or other container with no handle used to dispense sugar. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

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

Basic - Floor area(s) covered with standing water behind grill. Manager had employee squeegee floor. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Stored food not covered. Prepared salads in reach in cooler uncovered. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Strip of unsealed concrete on floor near dish machine.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cloth stored at hand wash sink near prep sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- house made white sauce 54F, cut tomatoes 57F, shredded cheese 56F ( 3 hours per chef ). Chef added ice to bottom of pans and closed lid. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink.

Intermediate - No soap provided at handwash sink. At bar hand wash sink.

Intermediate - Non-pitting surface rust on food-contact equipment. Can opener and blade.

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Floor tiles missing and/or in disrepair. In ware washing room. Repeat Violation

Basic - Single-service articles improperly stored. Food cart out containers stored on floor.

Basic - Soiled dry wiping cloth in use. At flat top grill.

Basic - Stored food not covered. In upright freezer shredded cucumbers. In reach in cooler prepared salads. Chef covered all items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato wedges 44° in small salad reach in cooler less than 30 minutes. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potato peelers had potato residue on them. Operator ran them through dish machine during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Food processor blade in handwash sink in middle of prep area. Operator removed during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cups in feta and olives in salad cooler. Plate in rice in walk in cooler. Operator removed all items during inspection. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. In walk in cooler near entrance.in dish area near soda boxes. Operator has work order in. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives Between steam well and reach in cooler. Operator removed during inspection. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small salad reach in cooler.