GREEK CITY CAFE OF BROOKSVILLE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut Tomatoes (47F - Cold Holding recheck 41F) being held in reach-in cooler in container with strainer. Discussed solutions with operator. Operator replaced item in a different container. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Gyro Meat (114F - Hot Holding recheck at 146F); Chicken (107F - Hot Holding recheck at 138F) in steam tables off cook line. Operator removed to have reheated. Discussed proper holding temperatures and possible solutions. Corrected On-Site

High Priority - Observed 2 live small flying insects found in front cook line area near cutting board and near three compartment sink. Employee eliminated and sanitized area. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chicken (123F - Hot Holding) stored in steam table across from cook line. Operator had employee remove items to reheat. Corrective Action Taken

Basic - 1 employee with no beard guard/restraint while engaging in food preparation on cook line. Employee put on beard guard. Corrected On-Site

Basic - 1 employee with no hair restraint while engaging in food preparation on the cook line. Employee put hair net on.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages stored on shelf next to dry storage items above prep table area. Operator moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut Tomatoes (51F - Cold Holding) and Potato Salad (47F - Cold Holding) in reach-in cooler on cook line to the right of the gyro cone rotisserie. Operator stated items had been in cooler for less than 4 hours. Operator iced products down. Corrective Action Taken

Basic - Food stored on floor. French fries on floor in Walk-in Freezer. Operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation

Basic - Cooks line Reach-in cooler drawers interior/shelves have accumulation of soil residues.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching feta cheese in Walk-in-Cooler. Operator removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Repeat Violation Warning - From follow-up inspection 2023-08-01: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-08-01: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line -tzatziki (50F - Cold Holding); moved to freezer down to 44F at end of inspection Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. 1 cook cook Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee did not wash hands before putting gloves on, discussed proper hand washing procedure with manager Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 4 seconds, discussed proper hand washing procedure with manager Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded mozzarella cheese (47F - Cold Holding); diced tomatoes (46F - Cold Holding), manager removed product from reach in cooler and put it in walk in Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gyro meat sitting on top of pans on flat top(84F - Hot Holding), manager voluntarily discarded Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker above reach in cooler, manager removed speaker Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on line preparing food with no beard guard on, employee put beard guard on Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees on line preparing food with no hair restraint on, employees put hair restraints on Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between hoods of reach in cooler, knives removed Corrected On-Site

Basic - Soiled dry wiping cloth in use. Employee using soiled dry towel to wipe knife blade, manager removed soiled towel from cook line Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 130F hot hold, Rice 130°F hot hold. Foods were out of temp for less than 4 hours . Operators placed over heat to raise the temperature above 165°F reheatRepeat Violation Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food containers stacked on wire rack, container inserts stored in food container.

Intermediate - Handwash sink used for purposes other than handwashing. Food blocking drain. Discussed the need to use hand wash sink for hand washing only.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach in unlabeled spray bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean utensils or equipment stored in soiled container on storage rack. Discussed the need to keep containers holing clean equipment clean and dry

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above food prep area on upper shelf Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed proper drying techniques

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Sugar, Oil, water on cooks line Corrected On-Site