THE HUNGRY GREEK WESLEY CHAPEL LLC

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on prep tables.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the cook line, employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line: cut tomatoes (49F - Cold Holding); cheese (49F - Cold Holding); cut tomatoes (50F - Cold Holding) 1:42 take to cooler. Retemp at 2:44 cut tomatoes 43F, cheese 42F, cut tomatoes 42F. Front cooler: tzatziki (50F - Cold Holding) ambient 44F, operator placed in freezer retemp at 2:43 40 F. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee training expired.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer below cash register. Operator labeled. Corrected On-Site Repeat Violation

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. WD40 for cleaning back wall. Explained need for food contact surface stainless steel spray.

Basic - 3 employees with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair on the front line.

Basic - Interior of reach in freezer on front line in disrepair/has exposed insulation.

Basic - Nonfood-contact surface soiled with rust. Walk in door and wall have pitted rust. Food debris behind stove. Repeat Violation

Basic - Soiled dry wiping cloth in use. Employee used dirty dry cloth to wipe down table after gyro meat fell on it.

Intermediate - No soap provided at handwash sink. Men's bathroom . Operator replaced soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled spray bottle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of soda head on soda machine.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not properly working Operator has service and maintenance working on machine during inspection. 3-compartment sink has been set up and tested at 200ppm Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ob black mold inside ice spout at soda machine Observed employee clean during inspection Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above prep table Corrected -observed employee voluntarily discard Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed a container of sauce stored on floor on cookline Corrected -observed remove and place in walk-in cooler Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut cucumber before washing product Inspector explained proper washing and cutting process for produce to employee and manager

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping clothes stored on prep table Corrected observed employee remove Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following: Tzoki at 49f Potato Salad at 49 f Tomatoes at 46f. Manager put the items in the freezer for quick cool down.

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

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. 0ppm. Manager has triple sink set up and will continue to wash dishes manually until dish machine is fixed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table Beans 118F, recheck 167F Chickpeas 119F, recheck 169F Manager reheated in microwave. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at soda machine in dining area soiled. Manager cleaned during inspection. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee wearing hat with long loose hair. Discussed with manager.

High Priority - Dented/rusted cans present. See stop sale. One dented can of pinto beans. Manager put in office to return. Corrective Action Taken Repeat Violation

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. At 10ppm. Manager has called maintenance and is washing dishes manually. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Manager moved to triple sink to wash and sanitize. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. One can of beets dented at the seam. One can of beans dented at the seam. Manager segregated dented cans. Corrective Action Taken

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. At 0ppm.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2022.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Poultry 94F Beans 102F, recheck 173F Yellow Rice 125F, recheck 166F Brown Rice 111F, recheck 176F. Employee put chicken on grill to reheat. Employee put items in microwave to reheat.

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.

Basic - Food stored on floor. Pepper buckets on floor by freezer. Manager moved off floor. Container of chicken on floor in walk in cooler. Manager moved off floor. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed parsley over cooked rice in walk in cooler. Manager moved parsley to different area. Corrected On-Site

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.

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

Basic - Working containers of food removed from original container not identified by common name. Bulk bin of sugar not labeled. Manager labeled. Corrected On-Site