KRAZY GREEK KITCHEN

High Priority - Vacuum breaker missing at hose bibb. - faucet out back Repeat Violation

Basic - Accumulation of debris on dish trays

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles - flip top handle at small cooler Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. - employee handling clean dishes Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - toolbox on shelf above dry foods. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb. - threaded faucet At back door

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline coolers flip top door handle

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

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

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tool box and screwdrivers on shelf above dry bulk ingredients Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - portioned tzatziki sauce (48 - Cold Holding) Manager moved to bottom cabinet of cooler - savoo (garlic and oil) (77 - Cold Holding) Manager brought to walk in cooler Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked potato (118F - Hot Holding) Manager put in oven for reheat Corrective Action Taken

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.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. - plastic portion cup no handle used to dispense sugar

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee at front make line wearing watch

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - employee changed waters brought to warmer side of grill Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. - at hand wash sink near triple sink

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over bottled drinks in walk in cooler. Manager moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - feta (44f-47f - Cold Holding). - portioned tzatziki sauce (46 - Cold Holding) Observed at front make line. Advised manager to cool items to 41f before placing into make cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rotisserie chicken (126 - Hot Holding). Manager turned unit up. Corrective Action Taken

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken wings

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. - top of dishwasher

Basic - Ceiling tile missing. - over ice machine

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles at soup station 102f. Manager moved to ware wash station Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. - provided to operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers dusty

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 30 ounce of Mahi that was not thawed per instruction on packaging

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy whipping cream temping at 48F in make table ,per operator item make table was open during prep and cooking for over an hour. Operator placed heavy whipping cream in walk in cooler for temperature recovery Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored next to go plates at front counter Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line. 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. Emailed operator food employee reporting agreement Corrective Action Taken

Basic - Floors not maintained smooth and durable. Throughout kitchen

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and warmer on cooks line

Basic - Light not functioning. Walk in feeezer

Basic - Time/temperature control for safety food thawed in an improper manner. Mahi not removed from packaging before thawing per instruction on packaging

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At the dishwasher hood

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Light not functioning. Kitchen 6-8 lights have burnt bulbs

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink on the line soiled

Basic - Single-service articles not stored inverted or protected from contamination. Spoons at the service window

Basic - Time/temperature control for safety food thawed in an improper manner. Calamari sitting at room temperature

High Priority - - From initial inspection : High Priority - Gryo meat in a broiler that is turned off. Gyro broiler off at beginning of the report - From follow-up inspection 2022-12-06: Broiler was off with a cone in each broiler Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food operator corrected Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Falafel 7/14 operdiscarded 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. Only4 certificates available

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice chute to the soda dispenser dirty

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Front kitchen floor -3compartment sinks

Portable fire extinguisher gauge in red zone. For reporting purposes only. At the doorway in the kitchen

High Priority - Raw animal food stored over canned/bottled drinks. Raw eggs over soda in the walk in cooler operator moved egg Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Stuffed grape leaves operator removed Corrective Action Taken

Intermediate - Microwave missing fan guard cover/splatter shield. Line microwave guard is off

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice chute on the soda machine has a pink mold like substance present

Basic - Ceiling tile missing. In the kitchen

Basic - Food stored on floor. In the walk in cool

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter top under the flat top grill

Basic - Outer openings not protected with self-closing doors. Door was propped open . Operator needs to add a screen to the door if they are to be left open

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked rice in the true cooler , operator corrected 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. Cole slaw container not dated correctly. Label not changed

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food stored on floor. Bags of ice stored on the floor in the freezer

Basic - In-use tongs stored on equipment door handle between uses. On the oven door handle

Basic - Insect control device installed over food preparation area. Zapper stored over the sanitizer sink , also the tray is overflowing with dead bugs