MR SOUVLAKI RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at wait station - butter pads (53F - Cold Holding), removed from refrigeration 20 minutes ago, operator moved to freezer and will keep stored in refrigerator - recheck -42F At server station in ice cooler bin-tzatziki (45F - Cold Holding), 3 2oz portions, moved to reach in cooler. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 cook Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 10can of Sliced red beets on dry storage. Employee discarded

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2 1 25 Paid during inspection con#247787482 Corrected On-Site

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

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

Basic - In-use tongs stored on equipment door handle between uses. Employee moved Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Across from cook line. Cleaned and sanitized area. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Front hand wash sink on floor. Corrected On-Site

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. Observed employee wearing gloves to in soiled dishes by loading them into the dishmachine then retrieve clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above washed cut bell peppers in walk-in cooler. Employee moved raw shell eggs to bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line stained with food debris Soda machine in wait station area diffusers are soiled. Repeat Violation

Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. Employee is in the process of cleaning reach-in cooler during inspection. Corrective Action Taken Repeat Violation

Basic - Standing water in bottom of reach-in-cooler on cooks line. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. From dry-storage shelf next to walk-in cooler. a. #10 can of tomato paste is dented at seam.

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. Observed employee touching soiled dishes then retrieve clean dishes without washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touch soiled dishes then touch clean single-serve items at wait station without washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda diffusers in wait station are soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth bucket stored inside bowl of hand wash sink in wait station area.

Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching rice in container immediately warewashing area. Operator removed scoop. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching cooked rice in steam table on cooks line. Operator removed spoon and placed in warewashing area. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.

Basic - Reach-in coolers on cooks line interior have accumulation of soil residues.

Basic - Reuse of single-service or single-use articles. Cheese containers reused to store raw shrimp in walk-in cooler.

Basic - Standing water in bottom of reach-in-cooler across from flat-top grill on cooks line.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server picked something up off floor then proceeded to cut bread without taking gloves off or washing hands, discussed proper glove and hand washing procedure with employee

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in garbage bag by ice machine

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handling dirty dishes then pulling clean dishes out of dish machine without washing hands, discussed proper hand washing with dishwasher

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (66F - Cooling) prepared at 10am, temperature taken at 1:25 employee put tomatoes in freezer, took temperature again at 2pm now at 51F

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (66F - Cooling) prepared at 10am, temperature taken at 1:25 employee put tomatoes in freezer, took temperature again at 2pm now at 51F

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. Provided operator with printed copy of DBPR HR 5030-104 Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Microwave in back prep area

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink in server area, sanitizer bucket removed Corrected On-Site

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/ 2 cooks, 1 prep cook, 3 servers and 1 buster with no manager on duty. Manager showed up during inspection Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with printed copy of DBPR HR 5030-103 Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining area soiled with dust Some ceiling tiles in dining area soiled with dust

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, ice buckets inverted Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above prepared chicken, speaker removed 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 - Food stored on floor. Case of cucumbers on floor in kitchen, cucumbers put on shelf in walk in cooler Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers on cook line and in prep area

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-27: Time Extended - From follow-up inspection 2023-07-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-04-27: Time Extended - From follow-up inspection 2023-07-05: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside in back storage area - From follow-up inspection 2023-04-27: Time Extended - From follow-up inspection 2023-07-05: Time Extended

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink, operator moved. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back dry storage room with walk in cooler not smooth easily cleanable surface.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.

Basic - Light shield damaged/in disrepair.light shields in food areas not proper coverage, open hole square grid pattern installed.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0, operator changed it out Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter:; butter (72°F - Cold Holding), approximately 2 hours, placed in reach in cooler to chill.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. tomato sauce (128°F - Reheating); chicken soup (130°F - Reheating) See Stop sale

Intermediate - Handwash sink used for purposes other than handwashing. Sanibucket in hand wash sink at wait area, removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.soup, mousaka, lamb

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. *On shelf over reach in cooler , removed *2 open bottles of water in walk in cooler: on top shelf Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cigarettes, removed

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Discarded Corrected On-Site