FETTA REPUBLIC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw Calamari stored on shelf above ready to eat tzatziki sauce. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat (91F - Hot Holding) and chicken (126F - Hot Holding) at cookline in kitchen. Prepared less than two hours ago per operator. Warning

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in front of walk in cooler. Warning

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair door gaskets on single door Fagor reach in cooler in kitchen. Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Utensil water 112F with in use utensils stored at cookline in kitchen. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen. Repeat Violation Warning

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on cutting board opposite cookline in kitchen. Warning

High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. 1. Observed employee plating red onions, tomatoes, and feta cheese for customer salads at front counter in kitchen. See Stop Sale. 2. Observed employee touching pita bread with bare hands while preparing gyro for customer order. See Stop Sale. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee donning gloves on soiled hands and preparing customer salads at front counter in kitchen. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Observed container of raw beef skewers stored on shelf above container of raw salmon in walk in cooler. 2. Observed container of raw skirt steak on shelf stored above container with raw whole fish in walk in cooler. Operator reorganized. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. 1. Observed employee plating red onions, tomatoes, and feta cheese for customer salads at front counter in kitchen. See Stop Sale. 2. Observed employee touching pita bread with bare hands while preparing gyro for customer order. See Stop Sale. Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands in triple sink, dry with wiping towel, and then handled clean food utensils 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. Observed salmon thawing in sealed reduced oxygen packaging at the two door reach in cooler opposite the cookline in kitchen and in walk in cooler. Operator opened packages. Corrected On-Site Repeat Violation Warning

Basic - Duct tape used to repair nonfood-contact surface. Fagor single door reach in cooler gasket torn, repaired with duct tape in kitchen. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing beef skewers in prep area without a hair restraint. Warning

Basic - Equipment in poor repair. 1. Fagor single door reach in cooler gasket torn, in kitchen. Repeat Violation Warning

Basic - Food stored on floor. Observed bucket of cut potatoes in water stored on floor at cookline in kitchen. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils water 108F, with in use utensils stored at flattop grill in kitchen. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen. Warning

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Single door reach in cooler next to hand sink in kitchen. Warning - From follow-up inspection 2024-07-16: Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Single door reach in cooler next to hand sink in kitchen Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. 1. Torn door gaskets two door fagor reach in cooler, opposite the cook line in the kitchen. Repeat Violation Warning - From follow-up inspection 2024-07-16: Basic - Equipment in poor repair. 1. Torn door gaskets two door fagor reach in cooler, opposite the cook line in the kitchen. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. 1. Torn door gaskets on reach in coolers opposite cook line. 2. Torn door gasket on reach in cooler, next to cookline. Warning - From follow-up inspection 2024-01-12: 1. Torn door gaskets on reach in coolers opposite cook line. 2. Torn door gasket on reach in cooler, next to cookline. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building begin work, place hands on food contact surface(cutting board) without first washing hands. Discussed with operator. Operator discussed with employee. Sanitized food contact surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta (57°F - Cold Holding) being held on top of pans in flip top portion of cook line cooler. Operator states item was prepared 1 hour ago. Operator placed in reach in section of cooler Corrective Action Taken

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. Observed at raw salmon on cook line. Salmon still partially frozen. Operator opened up packaging Corrected On-Site

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.

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 food. Stainless steel bowl used to dispense ice.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Container of medicine improperly stored. Container of medicine stored with dry spices at prep table. Employee removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored over tsaziki sauce in 2 door low top, raw chicken stored above tsaziki sauce in 1 door stainless. Operator reorganized Corrected On-Site Repeat Violation

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at Double door Fagor ; rice overnight (48F - Cooling) see stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above butter. Operator placed on lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Observe at beverage air refrigerator yogurt,cooked meat, overnight (48-54F - Cold Holding). 2) Observe at Double door Fagor ; rice overnight (48F - Cooling)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe at beverage air refrigerator yogurt,cooked meat, overnight (48-54F - Cold Holding) see stop sale 2) observe at Fagor refrigerator ; chicken,beef,lamb (44-45F - Cold Holding. Operator moved to walk-in refrigerator.

Intermediate - Ice machine soiled, mold-like substance or slime.

Basic - Employee with no hair restraint while engaging in food preparation. Observe employee reheating soup without hair restraint.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observe refrigerator with torn gasket.

Basic - No copy of latest inspection report available.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over cheese in reach in cooler #1. Eggs moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, cut tomatoes (46°F - Cold Holding). Items stored above refrigeration inside top of flip top cooler. Tomatoes moved to lower cooler to chill and cold hold Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Bowl or other container with no handle used to dispense food. At ice machine. Scoop removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. At pots/pans storage rack.