TAVERNA OPA

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched raw calamari then proceeds to touch clean single serve items. Advised operator to change gloves and wash hands. Operator discarded gloves , washed hands and out on new gloves. Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed at three compartment sink in kitchen , Operator washing and rinsing dishes without sanitizing. Educated operator on proper sanitizing procedures. Operator set up triple sink reading chlorine 100 ppm and re sanitized dishes during the inspection. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top opposite steam table, Raw scallops , shrimp , over marinara sauce cut garlic and feta cheese. Operator removed and stored raw meats to the front of flip top. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line ,cooked fish (85F - Hot Holding). Per operator item was out of temperature for less than one hour ago. Operator reheated fish to 168F. Corrected On-Site Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over triple sink in kitchen. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed chef at cook line engaging in food preparation without a hair net. Operator put on hat during the inspection. Corrected On-Site Repeat Violation Warning

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen. Warning

Basic - In-use tongs stored on equipment handle hanging inside the trash at cook line. Operator removed trash to another location, removed tongs to be washed. Corrected On-Site Warning

Basic - Plumbing system in disrepair. Observed hand wash sink at cook line is not working. Total lack of water . This is not the only hand wash sink in the kitchen. Warning

Basic - Standing water in bottom of reach-in-cooler. 1.Observed at cook line opposite steam table - reach in low boy cooler has standing water. 2. Low boy cooler opposite fryer has standing water . Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe under triple sink leaking. Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, lemon chicken (46F - Cold Holding ); Pasta Pie (45F - Cold Holding ); Rice Stuffed Peppers (51F - Cold Holding); Cooked Lamb (51F - Cold Holding). Per operator, foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Manager discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, lemon chicken (46F - Cold Holding ); Pasta Pie (45F - Cold Holding ); Rice Stuffed Peppers (51F - Cold Holding); Cooked Lamb (51F - Cold Holding). Per operator, foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Manager discarded. See Stop Sale. Repeat Violation Admin Complaint

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. No tag on pan of mussels in flip top cooler.

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. Provided poster to manager.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has no tags for fresh mussels.

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 certified food manager present with 7 and more employees. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen, next to flip top cooler. Manager provided paper towels. 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. 3 employees, hired less than 3 weeks, without signed employee health forms. Emailed form to manager.

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. Grouper, bearing label to remove packaging before thawing, stored in flip top cooler with packaging. Fish stored at 41 F for less than 24 hours. Manager removed packaging. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee without hair restraint whilst preparing food. Employee put on hair restraint. Corrected On-Site

Basic - Equipment in poor repair. Flip top lid broken in kitchen, next to wall.

Basic - Food stored on floor. Buckets of vegetables stored on floor of walk in cooler in outside area. Manager placed on shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean knives stored in container of water at 77 F on cook line. Manager discarded water. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided poster to manager.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked artichoke inside flip top cooler at cook line. Operator properly stored. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Commercially processed reduced oxygen packaged sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler// raw jumbo shrimp (46F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 30 minutes. Operator put food back inside cooler to quick chill. 2) Observed garlic butter (70F - Cold Holding) at cook line, next to flip top cooler. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 1 hour. Operator put food inside cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gyro meat (89F - Hot Holding) above grill at cook line. Per operator, food held out of temperature for approximately 45 minutes. Operator put food inside cooler to quick chill. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar soiled with black mold like substance. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine strips for sanitizer. Warning

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/ Warning

Intermediate - No soap provided at handwash sink. Observed no soap at cook line hand wash sink. Warning

Basic - Commercially processed reduced oxygen packaged sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop Sale. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on shelf above flip top cooler at cook line. Operator removed. Corrected On-Site Warning

Basic - Food stored on floor. Observed jug of oil stored on floor at cook line. Operator properly stored. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between prep table and flip top cooler at cook line. Operator removed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Sauté station flip top cooler ; raw shrimp (50F - Cold Holding); diced tomatoes (48F - Cold Holding); mussels (47F - Cold Holding); cooked rice (48F - Cold Holding) 2. Fry station flip top cooler ; raw fish (50F - Cold Holding); raw calamari (48F - Cold Holding); meat balls (50F - Cold Holding). 3. Vegetables station flip top cooler behind front counter ; egg plant (50F - Cold Holding); tzatziki sauce 48F ( cold holding). Per operator all foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on Ice to quick chill. Foods not prepared or portioned today Corrective Action Taken Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking temperature for fish when fish came out of oven. Educate operator on proper cooking temperatures. Warning

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 written procedure Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment served beef steak per customer request. Emailed consumer advisory Warning

Basic - Cases of olive oil not stored at least 6 inches off of the floor in dry storage room. Warning

Basic - Employees with no hair restraint while engaging in food preparation in cook line. Informed employees and manager. Warning

Basic - Equipment in poor repair. Reach in cooler door in fry station falling off when opened in prep station in kitchen. Warning

Basic - Floor soiled/has accumulation of debris inside walk in freezer. Warning

Basic - Floor tiles missing and/or in disrepair in outside walk in freezer located near valet. Warning

Basic - Standing water in bottom of Asher reach-in-cooler in prep station next to hand washing sink. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); grilled carrots (47F - Cooling), per employee food cooling overnight. See stop sale. Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); sautéed lamb (47F - Cooling), per employee food cooling overnight. Employee discarded. Repeat Violation Warning

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. Poster emailed to operator Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Employee provided Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No soap provided at handwash sink. Bar area.employee provided Corrected On-Site Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All containers inside walk in cooler by kitchen area, prep yesterday and the day before yesterday, not label Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing ceiling tile above clean cooking equipment storage rack. Warning

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. Sea bags, being defrost on reduced oxygen package, employee removed from packaging Corrected On-Site Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Grill station and salad station Warning

Basic - Employee beverage container in ice machine/ice bin. Bar area, bottle of water. Employee removed. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Dishwasher area, and clean equipment storage rack, build of food debris and black like substance Warning

Basic - Food stored on floor. Several boxes of food inside walk in freezer. Repeat Violation Warning

Basic - Light shield damaged/in disrepair. -Storage area -dishwasher area. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside walk in cooler- kitchen area. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. Employee provided Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind storage of alcohol bottles , soda gun and ice bin. -behind dishwasher machine and drain boards.. Observed build up of black like substance in both areas. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths around kitchen area in prep tables, employee removed. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (52-55F - Cooling); potato quarters (52-55F - Cooling); musaka (50-52F - Cooling) in walk-in cooler stored in covered pans per employee held in cooler overnight. See stop sale. Repeat Violation Admin Complaint

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. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over milk. Employee inverted. Observed raw lamb kabobs over feta cheese. Employee moved to another shelf.Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed ; calamari (55F - Cold Holding); ribs (64F - Cold Holding); meatballs (66F - Cold Holding); sardines (63F - Cold Holding) grilled egg plant (55F - Cold Holding);; per operator held over 4 hours. Not portioned or prepared today Ambient temperature of cooler 75F see stop sale. Observed flip top opposite grill fave beans (55F - Cold Holding); Chopped tomatoes (55F - Cold Holding); feta cheese (55F - Cold Holding); tzatziki (55F - Cold Holding); eggplant mash (55F - Cold Holding) beet salad (54F - Cold Holding) per operator held in cooler more than four hours. Observed rice (52-55F - Cooling); potato quarters (52-55F - Cooling); musaka (50-52F - Cooling) in walk-in cooler. in covered pans per employee held in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ; calamari (55F - Cold Holding); ribs (64F - Cold Holding); meatballs (66F - Cold Holding); sardines (63F - Cold Holding) per operator held over 4 hours. Not portioned or prepared today Ambient temperature of cooler 75F see stop sale. Observed flip top opposite grill fave beans (55F - Cold Holding); Chopped tomatoes (55F - Cold Holding); feta cheese (55F - Cold Holding); tzatziki (55F - Cold Holding); eggplant mash (55F - Cold Holding) beet salad (54F - Cold Holding) per operator held in cooler more than four hours Not portioned or prepared today ambient temperature 55F held over four hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken kabobs (80F - Hot Holding); pork kabobs (72F - Hot Holding) Heldon pans in front of char grill. Per employee held out of temperature less then four hours. Employee moved items to on top of char grill Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice (52-55F - Cooling); potato quarters (52-55F - Cooling); musaka (50-52F - Cooling) in covered pans per employee held in cooler overnight. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. In kitchen Warning

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. Thawed sea bass still inside reduced oxygen package. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone in flip top cooler Warning

Basic - Food stored on floor. Observed box of chicken on floor in outside walk-in freezer. Observed boxes of potatoes stored on floor in outside walk-in cooler Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top units Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation Warning

Basic - Open dumpster lid. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open plastic water bottle in flip top cooler next to chargrille. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of shrimp sitting in standing water in prep sink. Employee placed in cooler. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, house tomato sauce (48F - Cooling); cooked lemon chicken (47-51F - Cooling); cooked green beans (49F - Cooling); mousaka (49F - Cooling). Per employee items prepared over previous two days for event. See stop sale. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In grill fliptop unit, container of raw chicken above container of cooked octopus. Employee inverted for proper separation. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees switching tasks and leaving and returning to cook line returning without washing hands and changing gloves. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In LARGE FLIPTOP unit by walk in cooler, cooked chicken (50F - Cold Holding); stewed vegetables (55F - Cold Holding); commercial cheesecake (54F - Cold Holding). Per employee and manager all items in unit overnight. 2) 2) In SMALL FLIPTOP - raw smelt (46F - Cold Holding); cooked meatballs (49F - Cold Holding); stewed vegetables (50F - Cold Holding). Per employee in unit overnight. 3) SALAD STATION - house hummus (52F - Cold Holding); house feta spread (51F - Cold Holding); babaganoush (52F - Cold Holding); mixed lettuce (52F); sliced cheese (52F - Cold Holding); cooked fave beans (51F - Cold Holding). Per employee items prepared 2 days and brought from cooler at 10:00am. Temperatures taken @ 4:45pm. 4) In walk in cooler, house tomato sauce (48F - Cooling); cooked lemon chicken (47-51F - Cooling); cooked green beans (49F - Cooling); mousaka (49F - Cooling). Per employee items prepared over previous two days for event. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In LARGE FLIPTOP unit by walk in cooler, cooked chicken (50F - Cold Holding); stewed vegetables (55F - Cold Holding); commercial cheesecake (54F - Cold Holding). Per employee and manager all items in unit overnight. See stop sale. 2) In SMALL FLIPTOP - raw smelt (46F - Cold Holding); cooked meatballs (49F - Cold Holding); stewed vegetables (50F - Cold Holding). Per employee in unit overnight. See stop sale. 3) SALAD STATION - house hummus (52F - Cold Holding); house feta spread (51F - Cold Holding); babaganoush (52F - Cold Holding); mixed lettuce (52F); sliced cheese (52F - Cold Holding); cooked fave beans (51F - Cold Holding). Per employee items prepared 2 days and brought from cooler at 10:00am. Temperatures taken @ 4:45pm. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On griddle and in grill rack, grilled chicken kabobs (121F - Hot Holding); grilled chicken breast (74-86F - Hot Holding); grilled octopus (89F - Hot Holding); grilled lamb skewers (86F - Hot Holding). Per employee all items prepared 2-2.5 hrs. Employee returned all items to grill to reheat above 165F and set up proper hot holding station on griddle. Corrective Action Taken Warning

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. Bulletin provided to operator to post. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of cut vegetables and raw herbs in sink. Employee cleaned sink. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and mousaka in walk in cooler prepared 2 days ago have no date marks. Warning

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. Fish in cook line lowboy marked to remove from packaging still in ROP packaging. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on shelf at prep area grooved and discolored. Repeat Violation Warning

Basic - Dumpster overflowing garbage. Multiple boxes and bags of trash around dumpsters. Both full. Warning

Basic - Food stored on floor. Bucket of cut potatoes, case of onion, and buckets with sauce on floor in prep and kitchen area. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water by salad station and by mini fliptop opposite stove. Employee discarded water and replaced all utensils. Corrected On-Site Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In multiple cook line fliptop units. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen hand sink. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cookline equipment doors. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee water bottles in units in cook line. Repeat Violation Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by dish put just inside kitchen is under charged.

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to locate current certificates. Warning

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

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on sauté station grooved and discolored. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on speed rack above trays of food. Employee moved bottle to bottom of rack. Corrected On-Site Warning

Basic - Food stored on floor. 1) Containers of fryer oil opposite on floor opposite fryers. 2) Container of raw meat on floor in walk in freezer. Warning

Basic - In-use knife/utensils stored in cracks between pieces of equipment. Spatula and knife in crease between lids on top of fliptop unit opposite fryers. Employee removed both items. Corrected On-Site Warning

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in standing water at all kitchen stations. Utensils at grill moved to container of hot water placed on grill; others removed and replaced into containers with no water. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. In men's and women's restrooms. Sign provided to manager. Corrective Action Taken Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken, cooked green beans, cooked octopus, cooked egg plant, stuffed grape leaves all cooling at 2:05pm 45-48°F. Observed ambient temperature of unit at 41°F. Observed pans stacked in a manner that won't promote even cooling and some items stored in deep pans. Educated operator on cooling techniques. See Stop Sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed raw calamari (45-48°F - Cooling) at 1:20pm. Per operator, yesterday. See Stop Sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salad Station: hummus, spicy feta, tzatziki sauce, eggplant purée, feta cheese, spring mix all Cold Holding at 47-53°F at 1:40pm. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 57°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. Operator stated contacted technician for service. 2.) Observed cooked octopus (60°F - Cold Holding) at 1:56pm. Per operator, held overnight and not moved; whole raw snappers (44-45°F - Cold Holding) at 2:18pm. Per operator, held in unit overnight and not moved. 3.) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken, cooked green beans, cooked octopus, cooked egg plant, stuffed grape leaves all cooling at 2:05pm 45-48°F. Observed ambient temperature of unit at 41°F. Observed pans stacked in a manner that won't promote even cooling and some items stored in deep pans. Educated operator on cooling techniques. 4.) Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed raw calamari (45-48°F - Cooling) at 1:20pm. Per operator, yesterday. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salad Station: hummus, spicy feta, tzatziki sauce, eggplant purée, feta cheese, spring mix all Cold Holding at 47-53°F at 1:40pm. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 57°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. Operator stated contacted technician for service. See Stop Sale. Grill Station: raw marinated pork chops, raw lamb chops, raw beef, raw chicken, all items cold holding at 1:55pm at 45-55°F. Per operator, held in unit overnight and not moved. Advised operator to cook off raw animal proteins. Observed ambient temperature of unit at 53°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F and below. Observed cooked octopus (60°F - Cold Holding) at 1:56pm. Per operator, held overnight and not moved; whole raw snappers (44-45°F - Cold Holding) at 2:18pm. Per operator, held in unit overnight and not moved. See Stop Sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stuffed grape leaves (110°F - Hot Holding) at 1:43pm. Less than 3 hrs. Observed item sitting out at room temperature. Operator transferred to steam table to rapid heat. Recommended time in lieu to operator. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Emailed and printed consumer advisory for operator to post. Corrective Action Taken Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Advised and educated operator. Warning

Basic - Gaskets torn/ in disrepair. Observed at sautée station reach in and grill station reach in. Observed grill station door not closing properly. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink in kitchen area and at men's and women's bathroom. Emailed and printed sign for operator to post. Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood/ hood filters. Warning