Oh Greek

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Employee health
  • 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.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
• Manager certification and employee training
  • Intermediate: No certified food manager for establishment.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice stored in reach in cooler measuring (49°F - Cold Holding). Operator stated rice was cooked yesterday and stored in reach in cooler over night. Operator discarded rice.
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed rodent droppings inside of box of rice on prep table next to cook line. Operator discarded rice.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed rice stored in reach in cooler measuring (49°F - Cold Holding). Operator stated rice was cooked yesterday and stored in reach in cooler over night. Operator discarded rice.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of ready to eat tortillas inside of reach in cooler. Observed box of raw chicken stored on top of potatoes inside of reach in cooler.
• Employee health
  • 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 copy to operator.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer inside of kitchen.
• Food-contact surfaces clean and sanitized
  • Intermediate: No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings inside of dry rice box near cook line. Observed 1 rodent dropping on metal pan on dry storage rack in kitchen. Observed approximately 40 rodent droppings inside of front counter cabinets. Observed approximately 20-30 rodent droppings scattered throughout kitchen floor. Observed approximately 5-10 rodent droppings under flat top grill on cook line.
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall above 3 compartment sink soiled.
  • Basic: Floor soiled/has accumulation of debris. Observed floor under all cooking equipment soiled.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink stored above prep table in kitchen.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. Observed Carbon Dioxide tanks not secured.
• Manager certification and employee training
  • Intermediate: No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/