OLYMPIC DINER

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At kitchen expo line, Employee put on gloves to cut toast after handling soiled dishes without washing hands. Advised operator of proper hand washing. Employee washed hands. Corrected On-Site Warning

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. At kitchen expo line, Employee handled soiled dishes then proceeded to touch clean plates without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. At kitchen expo line, bottle of surface cleaner stored on shelf with condiments. Repeat Violation Admin Complaint

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 - Equipment in poor repair. Walk in Freezer door gaskets torn. Warning

Basic - Stored food not covered. At walk in freezer, several food items held in unit over 24 hours stored uncovered. Advised operator of proper storage. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. At bar area, bucket of sanitizer stored on floor. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tuna salad date marked 9-1 in walk in cooler. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (51F); cooked sausage (55F), being held on ice on cook line for approximately 3 hours. Operator removed to walk in freezer to quick chill. Items not prepared or portioned today. expo flip top in front of cook line: tszaiki sauce (56F) being held in unit for approximately 2.5 hours. Operator moved to reach in freezer to quick chill Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored on shelf with dry storage items on cook line. Operator removed and properly stored Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken cooling for 15 minutes at 10:20 (115F - Cooling); cooked chicken at 11:40 (89F - Cooling). Based on current cooling rate item will not reach 70F within 2 hours. Operator moved chicken to walk in freezer Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in spray bottles. Operator unable to provide sink and surface sanitizer for spray bottles at time of inspection Warning

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. Warning

Basic - Food stored on floor. Food items stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip tops, gaskets Warning

Basic - Standing water in bottom of reach-in-cooler. Observed at expo line flip top cooler Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs with gloves and immediately touched pan handle and stove knobs. Gloves not changed hands not washed in between Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of broccoli and Parmesan cheese in flip top across from steam table on cook line Removed Corrected On-Site Warning

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. hicken (50F - Cold Holding); gyro (50F - Cold Holding); cooked potatoes (58F - Cold Holding); tzatziki (58F - Cold Holding); corn beef (53F - Cold Holding); cooked rice (49F - Cold Holding); steak (49F cold holding ) soup (60F - Cold Holding); cut lettuce (59F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hicken (50F - Cold Holding); gyro (50F - Cold Holding); cooked potatoes (58F - Cold Holding); tzatziki (58F - Cold Holding); corn beef (53F - Cold Holding); cooked rice (49F - Cold Holding); steak (49F cold holding ) soup (60F - Cold Holding); cut lettuce (59F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Raw shell Eggs on cook line Warning

High Priority - Toxic substance/chemical improperly stored. WD 40 with sliced above steam table Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (53 - Cooling) at 10:02 am to 53F at 10:30 am since 9:30 am; in flip top across from cook line. Food item over stacked and not submerged In Unit. At this rate food will not cool to 41F within four hours. Placed under cooler. Corrective Action Taken Warning

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Sink and surface for spray bottles 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/ Arrived on site during inspection Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rim of ice machine contains mold and rust Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf above bane Marie on cook line Warning

Basic - Food stored on floor. Onions on floor near ice machine Removed Corrected On-Site Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee touching face and then proceeding to touch ready to eat foods without washing hands, changing gloves. Advised operator of proper hand washing. Employee washed hands changed gloves. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, tzatziki sauces dated 11/17-11/18. Exceeding 7 days from preparation. See stop sale. Warning

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. At walk in cooler, raw shrimp (45F-Cold Holding); Cooked rice (50F - Cold Holding); cooked pasta (50F - Cold Holding); cooked peppers (49F - Cold Holding); boiled eggs (49F); tzatziki sauce (47F - Cold Holding); sauerkraut (49F - Cold Holding); spinach and feta pastry (49F - Cold Holding); raw chicken kabobs (49F - Cold Holding); raw fish (47F - Cold Holding); raw pork (49F - Cold Holding); raw shrimp (49F - Cold Holding); au jus (48F); tomato soup (48F - Cold Holding); cook lamb shanks (53F - Cold Holding); chicken (49F - Cold Holding); shepherds pie (53F - Cold Holding); cheese (48F); sour cream (47F - Cold Holding); sausage gravy (46F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, raw shrimp (45F-Cold Holding); Cooked rice (50F - Cold Holding); cooked pasta (50F - Cold Holding); cooked peppers (49F - Cold Holding); boiled eggs (49F); tzatziki sauce (47F - Cold Holding); sauerkraut (49F - Cold Holding); spinach and feta pastry (49F - Cold Holding); raw chicken kabobs (49F - Cold Holding); raw fish (47F - Cold Holding); raw pork (49F - Cold Holding); raw shrimp (49F - Cold Holding); au jus (48F); tomato soup (48F - Cold Holding); oozed lamb shanks (53F - Cold Holding); chicken (49F - Cold Holding); shepherds pie (53F - Cold Holding); cheese (48F); sour cream (47F - Cold Holding); sausage gravy (46F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, cooked chicken (55F - Cooling)@9:50 since 9:20;, 52F @11:00; tzatziki sauce (51F - Cooling)@10:14 since 9:00, 49F @11:03;, at the current rate items will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator moved product to freezer. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting boards visibly soiled with mold like substance. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for raw shell eggs, butter chips, held out of temperature for 4 hours. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drinks stored over prep tables. Warning

Basic - Food stored on floor. At walk in cooler and walk in freezer, food stored on floor. Advised operator of proper storage. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. At walk in cooler, shelves rust pitted. Repeat Violation Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over zucchini fries and cooked mussels at reach in freezer on cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: gyro meat (47F - Cold Holding); cooked rice (46F - Cold Holding); cooked green beans (46F - Cold Holding); spinach pie (44F - Cold Holding); cooked potatoes (44F - Cold Holding) Observed food delivery in process of being put into walk in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed ice bags on tcs products to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time stamp for gyro meat at cook line. Per operator, out of temperature for approximately 20 minutes. Operator placed time stamp for remaining 3 hours and 40 minutes. Corrected On-Site 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. grits (123F - Hot Holding); sausage gravy (132F - Hot Holding) Observed in steam table on cook line. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed Windex spray bottle at host stand with no label. Operator labeled properly. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. At salad preparation reach in cooler.