HUNGRY GREEK LUTZ

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10 ppm. Retested to 200 ppm manager fixed the tubes connected to the sanitizer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make top table main prep line hummus 47F taziki sauce 44F operator placed foods in walk in freezer. 2nd temp taziki 43F hummus 47F Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm. Retested to 200 ppm manager fixed the tubes connected to the sanitizer. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cash at the register and then placed on gloves. Discussed with manager the employee washed her hands.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mini black fridge by register Cold holding: cream dessert 45 f cheese cake 45 f rice pudding 45 f employee placed in freezer 2nd temp cream dessert 43 f cheese cake 43 f rice pudding 45 f Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook potatoes with wrapping liner over pan

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.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - No copy of latest inspection report available.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. <100ppm. Manager fixed to 200ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Room temprature cooked potato's at 115f less than 1 hour operator moved to walk in cooler to complete cooling process.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Thao Pham

Basic - Equipment and utensils not properly air-dried - wet nesting.