| Violation
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Observation
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Observed marinara sauce and gravies stored in 5 gallon buckets on floor in kitchen. **Warning**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Observed non-food grade, submersible pump stored inside 5 gallon bucket of dressing blended onsite. See stop sale. **Warning**
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06-06-4
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Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at room temperature is no longer frozen solid. Observed case of chicken on counter pulled to thaw, holding at room temperature. **Corrected On-Site** **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment at front cook line. **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Observed coffee cups stored in dry good bins, handle in direct contact with rice and bread crumbs. **Corrected On-Site** **Warning**
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23-14-4
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Basic - Shelf soiled with food debris. Observed accumulated food debris on shelf over reach-in cooler at front cook line. **Corrected On-Site** **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Observed gaskets on all reach-in cooler doors on cook line soiled with accumulated food debris. **Corrected On-Site** **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Observed cut potatoes, sauces, stews, cooked entrees, raw chicken and raw pork stored over 24 hours without protective covering. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on cook line stored on prep counter surface. **Corrected On-Site** **Warning**
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Observed bulk bags of food stored on unsealed wood in dry goods storage area. **Warning**
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed gyro meat 97°F on cook line. Heat source was off and operator cooks meat on grill upon customer order. Reviewed hot holding requirement; heat source on cone turned on and meat reached 168°F. **Corrected On-Site** **Warning**
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09-01-4
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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. Observed two employees on cook line and server at wait station handle ready to eat foods with bare hands. Immediate corrective action taken by returning foods through cook step prior to plating. **Corrected On-Site** **Warning**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken removed from sealed commercial packaging stored over raw pork and raw beef (removed from packaging). **Corrected On-Site** **Warning**
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product. Observed house blended Greek dressing blended using non food grade pump. **Warning**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed hose attached at mop sinker; no backlog prevention device or vacuum breaker. **Warning**
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22-11-4
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Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Observed slicing tool at gyro station cleaned daily per operator; reviewed requirements with staff. **Corrective Action Taken** **Warning**
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple items prepared onsite and held inside walk-in cooler and walk-in freezer without date marking tracking freezer time. **Warning**
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53B-13-5
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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. **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers of cooked pasta, sauces and entrees prepared onsite and held longer than 24 hours without date marking. **Warning**
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