SPIRO'S TAVERNA

High Priority - Dented/rusted cans present. See stop sale. Mushroom can

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes cut 48f cold holding , taziki sauce 51f cold holding , tuna salad 48f cold holding , cut lettuce 48f cold holding , Greek burger 50f cold holding , Employee states items have been out les than 3hours advised to rapid chill. All foods were placed on ice bath Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef and lamb 80-91f hot holding advised to rapid chill has been out for about a hour. Warning

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. Printed and hung Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cook sliced open Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee prepared food on plate, over bottled drinks Corrected On-Site

Basic - Food stored on floor. Bulk oils on floor Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In restrooms. Printed and hung Corrected On-Site

Basic - Tile missing.above walk in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand sinks. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand-sinks 85 F

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Hot water temperature is 85 F .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ibuprofen store on shelf with paper products . Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site

Basic - Employee with no hair restraint while engaging dish sanitation. Repeat Violation

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

Basic - Equipment in poor repair. Gasket on single unit at cooks line. Gasket on prep station table at from counter. Low boy is out of order but not in use.

Basic - Floor soiled/has accumulation of debris. Located in walk in cooler and behind kitchen equipment.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Prep table refrigerator on cooks line.

Basic - Standing water in bottom of reach-in-cooler. Located at prep table at cooks-line.

High Priority - 5 small flying insects in back storage room. 4 small flys in mop sink

High Priority - Spray can of frebreeze on bottle water. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upright cooler tzatziki sauce 50°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright cooler tzatziki sauce 50° in cooler over night.

Intermediate - Items in hand sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back prep area. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee next to clean dishes on the front line. Corrected On-Site

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

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

Basic - Gasket torn on the upright cooler. Door doesn't seal tightly.

Basic - Hood filters soiled. Exterior of reach in cooler. Exterior of microwave.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Located in ladies room .

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Flour container. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Toxic substance/chemical improperly labeled. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dishmachine not washing/rinsing properly. Temperature of water is reaching 105°. Minimum temp on label is 120°. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site

Basic - Food stored on floor in walk in cooler. Corrected On-Site

Basic - Missing drain plug at dumpster. This is a shared container with the plaza.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Gasket on reach in cooler. Front cooks line .

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at front area.