Olympic Diner

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs with gloves and immediately touched pan handle and stove knobs. Gloves not changed hands not washed in between **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of broccoli and Parmesan cheese in flip top across from steam table on cook line Removed **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hicken (50F - Cold Holding); gyro (50F - Cold Holding); cooked potatoes (58F - Cold Holding); tzatziki (58F - Cold Holding); corn beef (53F - Cold Holding); cooked rice (49F - Cold Holding); steak (49F cold holding ) soup (60F - Cold Holding); cut lettuce (59F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hicken (50F - Cold Holding); gyro (50F - Cold Holding); cooked potatoes (58F - Cold Holding); tzatziki (58F - Cold Holding); corn beef (53F - Cold Holding); cooked rice (49F - Cold Holding); steak (49F cold holding ) soup (60F - Cold Holding); cut lettuce (59F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Raw shell Eggs on cook line **Warning**

High Priority - Toxic substance/chemical improperly stored. WD 40 with sliced above steam table **Corrected On-Site** **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Arrived on site during inspection **Corrected On-Site** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (53 - Cooling) at 10:02 am to 53F at 10:30 am since 9:30 am; in flip top across from cook line. Food item over stacked and not submerged In Unit. At this rate food will not cool to 41F within four hours. Placed under cooler. **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Sink and surface for spray bottles **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rim of ice machine contains mold and rust **Warning**

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf above bane Marie on cook line **Warning**

Basic - Food stored on floor. Onions on floor near ice machine Removed **Corrected On-Site** **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, Employee touching face and then proceeding to touch ready to eat foods without washing hands, changing gloves. Advised operator of proper hand washing. Employee washed hands changed gloves. **Corrected On-Site** **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, tzatziki sauces dated 11/17-11/18. Exceeding 7 days from preparation. See stop sale. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, raw shrimp (45F-Cold Holding); Cooked rice (50F - Cold Holding); cooked pasta (50F - Cold Holding); cooked peppers (49F - Cold Holding); boiled eggs (49F); tzatziki sauce (47F - Cold Holding); sauerkraut (49F - Cold Holding); spinach and feta pastry (49F - Cold Holding); raw chicken kabobs (49F - Cold Holding); raw fish (47F - Cold Holding); raw pork (49F - Cold Holding); raw shrimp (49F - Cold Holding); au jus (48F); tomato soup (48F - Cold Holding); cook lamb shanks (53F - Cold Holding); chicken (49F - Cold Holding); shepherds pie (53F - Cold Holding); cheese (48F); sour cream (47F - Cold Holding); sausage gravy (46F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, raw shrimp (45F-Cold Holding); Cooked rice (50F - Cold Holding); cooked pasta (50F - Cold Holding); cooked peppers (49F - Cold Holding); boiled eggs (49F); tzatziki sauce (47F - Cold Holding); sauerkraut (49F - Cold Holding); spinach and feta pastry (49F - Cold Holding); raw chicken kabobs (49F - Cold Holding); raw fish (47F - Cold Holding); raw pork (49F - Cold Holding); raw shrimp (49F - Cold Holding); au jus (48F); tomato soup (48F - Cold Holding); oozed lamb shanks (53F - Cold Holding); chicken (49F - Cold Holding); shepherds pie (53F - Cold Holding); cheese (48F); sour cream (47F - Cold Holding); sausage gravy (46F - Cold Holding), not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. **Repeat Violation** **Admin Complaint**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for raw shell eggs, butter chips, held out of temperature for 4 hours. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, cooked chicken (55F - Cooling)@9:50 since 9:20;, 52F @11:00; tzatziki sauce (51F - Cooling)@10:14 since 9:00, 49F @11:03;, at the current rate items will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator moved product to freezer. **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting boards visibly soiled with mold like substance. **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface. At walk in cooler, shelves rust pitted. **Repeat Violation** **Warning**

Basic - Food stored on floor. At walk in cooler and walk in freezer, food stored on floor. Advised operator of proper storage. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drinks stored over prep tables. **Warning**

Required Records Available; Shellstock Tags/Labels

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over zucchini fries and cooked mussels at reach in freezer on cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: gyro meat (47F - Cold Holding); cooked rice (46F - Cold Holding); cooked green beans (46F - Cold Holding); spinach pie (44F - Cold Holding); cooked potatoes (44F - Cold Holding) Observed food delivery in process of being put into walk in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed ice bags on tcs products to quick chill. **Corrective Action Taken**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time stamp for gyro meat at cook line. Per operator, out of temperature for approximately 20 minutes. Operator placed time stamp for remaining 3 hours and 40 minutes. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (123F - Hot Holding); sausage gravy (132F - Hot Holding) Observed in steam table on cook line. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F. **Corrective Action Taken**

Intermediate - Spray bottle containing toxic substance not labeled. Observed Windex spray bottle at host stand with no label. Operator labeled properly. **Corrected On-Site** **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface. At salad preparation reach in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over French fries at reach in freezer on cook line. Both products not in commercial packaging. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed sliced Gyro meat on cook line, no time stamp. Per operator, out of temperature for approximately 1 hour. Operator added time stamp for remaining 3 hours. **Corrected On-Site**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John Laskaris expired 10/18/23

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Test strips for quat sanitizer sanitizer bucket. **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Observed Windex spray bottle not labeled at front register area. Operator labeled properly. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked eggplant reach in freezer on cook line, both products not in commercial packaging. Operator stored properly. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell egg batter over blueberries reach in cooler on cook line. Operator stored properly. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (52F - Cold Holding) Observed double panned, resting on top of sliced onions on top portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator returned to bottom portion of flip top cooler. ; liquid eggs (60F - Cold Holding) Observed sitting on counter at cook line. Per operator, not prepared or portioned today. Per operator out of temperature approximately 1 hour. Operator placed back inside reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink with splitter attached.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat sanitizer at triple sink at bar. Not available at time of inspection.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (48F - Cooling) at 9:25 since 9:05 - 49F at 9:55 Observed at pull out reach in on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler. **Corrective Action Taken**

Employee Health Policies Present

Hands Clean and Properly Washed

Personal Cleanliness

Wiping Cloths Properly Used and Stored

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At small reach in cooler- Raw shell eggs over broccoli - operator removed. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at cookline- Chicken 45-47F- cold holding, beef 45-47F- cold holding- operator states Food not prepared or portioned today- out of temperature for 10 hours- see Stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at cookline- Chicken 45-47F- cold holding, beef 45-47F- cold holding- operator states Food not prepared or portioned today- out of temperature for 10 hours- see Stop sale. **Repeat Violation** **Admin Complaint**

Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle - not labeled- operator labeled. **Corrected On-Site**

Basic - Stored food not covered. Chicken in small reach in cooler not covered- operator covered. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on prep table at cookline- operator removed. **Corrected On-Site**