Little Greek Fresh Grill

Intermediate - - From initial inspection : Intermediate - Food-contact surface stained. Cutting board on cookline stained. **Warning** - From follow-up inspection 2024-09-03: **Time Extended** - From follow-up inspection 2024-09-04: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Only plans on file for establishment are from 1-16-2003. Both hand wash sinks have been relocated since plans were last submitted. One hand sink is further down on cookline next to grill. Hand sink in dry storage area/prep area. Three compartment sink has been relocated. There are 3 reach in coolers and 2 reach in freezers where 3 compartment sink used to be. There is no walk in cooler. Area where the walk in cooler is on the plans is now storage/prep. Mop sink has been relocated. **Warning** - From follow-up inspection 2024-09-03: **Time Extended** - From follow-up inspection 2024-09-04: **Time Extended**

Intermediate - - From initial inspection : 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. Cirilo and Sameh expired 5/2024. Discussed with manager on duty. **Warning** - From follow-up inspection 2024-09-03: **Time Extended** - From follow-up inspection 2024-09-04: **Time Extended**

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 2 carbon dioxide tanks not secured **Warning** - From follow-up inspection 2024-09-03: **Time Extended** - From follow-up inspection 2024-09-04: **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline. **Warning** - From follow-up inspection 2024-09-03: **Time Extended** - From follow-up inspection 2024-09-04: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator states food was not prepared today and that the food has been in the cooler for less than 4 hours. Operator began moving some food from cooler, and placed other food on ice. Discussed that if the cooler is not working properly, food cannot be stored in cooler unless it is on ice and is at 41F or below. tzatziki (50F - Cold Holding); feta (52F - Cold Holding); cut tomatoes (46F - Cold Holding) **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-03: Tzaziki prepared Sunday 46F Cut tomatoes prepared Sunday 51F Feta cheese prepared Sunday 46F Operator states all food items were moved to unit less than 4 hours ago. Discussed that food cannot be stored in cooler unless it is on ice and 41F or below. Employees began putting food on ice. **Admin Complaint** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - Food-contact surface stained. Cutting board on cookline stained. **Warning** - From follow-up inspection 2024-09-03: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Only plans on file for establishment are from 1-16-2003. Both hand wash sinks have been relocated since plans were last submitted. One hand sink is further down on cookline next to grill. Hand sink in dry storage area/prep area. Three compartment sink has been relocated. There are 3 reach in coolers and 2 reach in freezers where 3 compartment sink used to be. There is no walk in cooler. Area where the walk in cooler is on the plans is now storage/prep. Mop sink has been relocated. **Warning** - From follow-up inspection 2024-09-03: **Time Extended**

Intermediate - - From initial inspection : 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. Cirilo and Sameh expired 5/2024. Discussed with manager on duty. **Warning** - From follow-up inspection 2024-09-03: **Time Extended**

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 2 carbon dioxide tanks not secured **Warning** - From follow-up inspection 2024-09-03: **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline. **Warning** - From follow-up inspection 2024-09-03: **Time Extended**

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Employee states food was brought from reach in cooler to microwave to be reheated. Food was sitting in microwave. I asked the employee what temperature food needs to be reheated to and employee said 160F. Discussed that food needs to be reheated to 165F. Employee began reheating foods in microwave. Emailed reheating procedure to operator. rice (147F - Reheating); chicken soup (136F - Reheating) **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator states food was not prepared today and that the food has been in the cooler for less than 4 hours. Operator began moving some food from cooler, and placed other food on ice. Discussed that if the cooler is not working properly, food cannot be stored in cooler unless it is on ice and is at 41F or below. tzatziki (50F - Cold Holding); feta (52F - Cold Holding); cut tomatoes (46F - Cold Holding) **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface stained. Cutting board on cookline stained. **Warning**

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Only plans on file for establishment are from 1-16-2003. Both hand wash sinks have been relocated since plans were last submitted. One hand sink is further down on cookline next to grill. Hand sink in dry storage area/prep area. Three compartment sink has been relocated. There are 3 reach in coolers and 2 reach in freezers where 3 compartment sink used to be. There is no walk in cooler. Area where the walk in cooler is on the plans is now storage/prep. Mop sink has been relocated. **Warning**

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. Cirilo and Sameh expired 5/2024. Discussed with manager on duty. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. 2 carbon dioxide tanks not secured **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tile above cold holding unit in kitchen has a hole in the corner **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on wire rack above bread. Speaker above tomatoes in kitchen. **Warning**

Basic - Floor soiled/has accumulation of debris. Throughout kitchen and warewashing area **Warning**

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket stored on prep table next to sauces **Warning**

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can. **Warning** - From follow-up inspection 2024-03-22: Hand sink blocked by garbage can and oil on floor. Employee moved garbage can and oil. **Time Extended** **Corrected On-Site**

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce being cut and then washed. **Warning** - From follow-up inspection 2024-03-22: Lettuce being cut, then washed. Discussed with employee and he began to wash then cut lettuce **Time Extended** **Corrective Action Taken**

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Warning** - From follow-up inspection 2024-03-22: Sanitizing cloth on top of prep table. Employee moved to sanitizer bucket **Time Extended** **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee worked the register, changed gloves but no hand wash before engaging in food preparation. **Warning**

High Priority - Toxic substance/chemical improperly stored. Spray bottle of bleach cleaner stored next to potatoes on wire rack. Employee removed chemical. **Corrected On-Site** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can. **Warning**

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from cooks line. **Warning**

Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce being cut and then washed. **Warning**

Basic - Clean utensils or equipment stored in soiled containers in rear of kitchen. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Warning**

Supervisor/Person in Charge Present

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Equipment Adequate to Maintain Product Temperature

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat 110 F on stove - manager reheated to 169 F , 174 F **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and shell eggs over beef in double door cooler in storage area - employee rearranged food **Corrected On-Site**

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.

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.

Intermediate - Spray bottle containing toxic substance not labeled in front counter area

Basic - Opened employee beverage container in a cold holding unit ( double door cooler )with food to be served to customers employee placed drinks inside a container designated for employee food **Corrected On-Site**

High Priority - Raw animal food ( raw shell eggs) stored over or with unwashed produce in cooler on end of back kitchen area near exit -employee rearranged food **Corrected On-Site**

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues in back kitchen

Basic - Single-service articles not stored inverted or protected from contamination. -cups stored at front counter with no cover at the dispenser

Basic - Wet wiping cloth not stored in sanitizing solution between uses on counter in food prep area - manager placed towels in sanitizing solution **Corrected On-Site**

Basic - -Ceiling/ceiling tile shows damage or is in disrepair in dish washing area -Hole in or other damage to wall in dish washing area - cracked floor tiles in back kitchen area

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.in dish washing area and food prep areas

Basic - Floor and wall junctures not coved in food preparation