Meza

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ground beef over whole muscle beef in reach in cooler. Manager moved ground beef.. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed at triple sink.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temp dish machine

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under sink no label

Basic - Bowl or other container with no handle used to dispense food. Used to scoop Turnip. Manager removed the cup. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back kitchen

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

Basic - Cutting board has cut marks and is no longer cleanable. Large white board on make table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on microwave next to clean dishes and on top of ice machine next to scoop.

Basic - Hole in or other damage to wall. Pipe running through wall at exit door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored on top of reach in cooler.

Basic - Stored food not covered. Soup in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter in front of microwave.. Operator removed cloth **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over raw lamb in walk in cooler **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cook line side: gyro meat, cut tomatoes, cut lettuce 46-52F less than 4hrs per operator. Operator immediately moved to cooler for temperature recovery. **Corrective Action Taken**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In prep cooler on cookline

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda gun nozzle at bar

Intermediate - No soap provided at handwash sink. On cook line **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. At bar

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on microwave **Corrected On-Site**

Basic - Equipment in poor repair. Gasket torn in prep cooler opposite side of cook line Door broken on prepcooler on cook line

Basic - Floor soiled/has accumulation of debris. Under cooking equipment

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep cooler opposite side of cookline Hood vents

Certified Food Manager Identification

Procedures for Responding to Vomiting/Diarrheal Events

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator lentil soup held in walk-in-cooler held for 2 days no date mark - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-01-10: **Time Extended**

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights between kitchen and bar cover off lights not shielded - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-01-10: **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-01-10: **Time Extended**

Intermediate - - From initial inspection : 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. Operator said he took forms home. - From follow-up inspection 2024-01-03: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator lentil soup held in walk-in-cooler held for 2 days no date mark - From follow-up inspection 2024-01-03: **Time Extended**

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights between kitchen and bar cover off lights not shielded - From follow-up inspection 2024-01-03: **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-01-03: **Time Extended**

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 form **Corrected On-Site** **Repeat Violation**

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. Operator said he took forms home.

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 form. Had employee read, print, sign and date form during inspection. **Corrected On-Site** **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator lentil soup held in walk-in-cooler held for 2 days no date mark

Basic - Food stored on floor. Plastic bottles of juice on floor in bar area. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water temping at 73° In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of oven on cook line. Operator removed **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights between kitchen and bar cover off lights not shielded

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

High Priority - Raw animal food stored over or with unwashed produce. - Raw chicken kebabs stored over unwashed eggplant and raw shrimp skewers stored above potatoes in walk in cooler. Advised operator to move raw foods to separate shelf away from produce.

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. - Paperwork provided. **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. - Paperwork provided. **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.

Basic - Cutting board has cut marks and is no longer cleanable. - Make table on cook line.

Basic - Nonfood-contact surface soiled with grease. - Ventilation hood has slight buildup. **Repeat Violation**

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - Portioned bags of raw chicken stored on top of commercially packaged beef in tall reach in freezer next to kitchen entrance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooler on cook line less than 4 hours: ; gyro meat (47-48F - Cold Holding); chopped tomato (45F - Cold Holding); tzaziki sauce (45F - Cold Holding). Advised operator to place tcs food items at bottom of cooler where Temperature was clocked at 43F. Discontinue use of unit until repaired/replaced. No other TCS foods in unit. **Repeat Violation**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - Two small flying insects at bar and two at triple sink in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Per operator cooked chicken, cooked eggplant and soup in walk in cooler cooked 48 hrs plus. Advised to use day dots or date mark. Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. - Per operator soup is cooked, frozen, then taken out and placed in walk in cooler for use. Current soup in cooler four days per operator. **Repeat Violation**

Basic - Equipment in poor repair. - Right door of reach in cooler on cook line unattached to hinge. Door opened and fell down. Advised to repair/replace unit due to repeated temperature violations. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, or food debris. - Interior of reach in cooler on cook line and unit facing dishwashing station in kitchen has food debris accumulation on shelves and bottom.

Basic - Ripped/worn tin foil used as shelf cover. - For panini grill. Advised to replace foil. **Repeat Violation**

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