YOUR GREEK COUSIN

Violations (10)

• 12A-29-4CriticalRepeatCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up cloth from the floor then grabbed clean containers; no handwash Employee washed hands and placed containers in triple sink

  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. Employee picked up cloth from the floor then grabbed clean containers; no handwash Employee washed hands and placed containers in triple sink **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 14-31-5CriticalCorrected on site

  Nonfood-grade bags used in direct contact with food. At reach in freezer: Cooked tamales in thank you to go bag Chef removed from bag

  High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer: Cooked tamales in thank you to go bag Chef removed from bag **Corrected On-Site**

  High Priority

• 50-17-3CriticalCorrected on site

  Operating with an expired Division of Hotels and Restaurants license. Operator renewed license and printed license at the time of inspection

  High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license and printed license at the time of inspection **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. below grill: gyro meat (49F - Cold Holding) as per chef since 30 minutes ago Not prepped or portioned today Operator moved to walk in cooler to quick chill

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. below grill: gyro meat (49F - Cold Holding) as per chef since 30 minutes ago Not prepped or portioned today Operator moved to walk in cooler to quick chill **Corrective Action Taken**

  High Priority

• 11-07-5

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator

  Intermediate

• 11-27-4

  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. Emailed poster to operator

  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. Emailed poster to operator

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter then moved to walk in: cooked rice (90F at 3:15pm / 88F at 3:50pm - Cooling) as per chef since 45 minutes; At the current rate of cooling the product will not cool down to 70F within 2 hours Sitting on oven pastry with cheese (70F at 3:25pm / same at 3:55pm - Cooling) as per chef since an hour ago At the current rate of cooling the product will not cool down to 41F within a total of 6 hours Operate removed lid to rice to cool properly and moved pastry to walk-in cooler to quick chill

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter then moved to walk in: cooked rice (90F at 3:15pm / 88F at 3:50pm - Cooling) as per chef since 45 minutes; At the current rate of cooling the product will not cool down to 70F within 2 hours Sitting on oven pastry with cheese (70F at 3:25pm / same at 3:55pm - Cooling) as per chef since an hour ago At the current rate of cooling the product will not cool down to 41F within a total of 6 hours Operate removed lid to rice to cool properly and moved pastry to walk-in cooler to quick chill **Corrective Action Taken**

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing. Chef dumped ice in hand wash sink

  Intermediate - Handwash sink used for purposes other than handwashing. Chef dumped ice in hand wash sink

  Intermediate

• 11-26-1

  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

  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

  Intermediate

• 53B-13-5

  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.

  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.

  Intermediate