Ferdos Grill Improves its Sanitary Rating

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some damaged ceiling tiles.

Basic - Employee with ineffective hair restraint while engaging in food preparation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline, placed in water at greater than 135f **Corrected On-Site**

Basic - Soiled dry wiping cloth in use. Operator set up sanitizer buckets. **Corrected On-Site**

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Adding parsley to a played food with bare hands. Operator put gloves on. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw seafood and meats over pita bread and cheeses, raw animal food moved to the lower shelves **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at greater than 200ppm, diluted to 100ppm **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Poultry, carrots. Moved to a shelf. **Corrected On-Site**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several thought kitchen.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic dressing at 68°f in the prep area, moved inside a cooler. **Corrective Action Taken** **Repeat Violation**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw meat over cut vegetables in a freezer. Raw meat moved to a lower shelf. **Repeat Violation**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By the handsink next to back door.

Basic - Ceiling in disrepair. Several damaged tiles on kitchen and ware washing area.

Basic - Mop/service sink in disrepair. Clogged.

High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice at 123°f on the cookline, reheated to 165°f. **Corrected On-Site** **Repeat Violation**

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Fresh garlic sauce 67°f, two hrs outside of the cooler according to mgr, Corrective action taken moved inside a cooler. **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over sauce, sauce moved to the walk in cooler. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw shrimps in the glass door cooler, chicken was moved to another unit. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Labeled. **Corrected On-Site**

Basic - Ceiling tile in disrepair. Next to two door beverage cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. Reheated to 165°f **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Take out boxes lids. **Corrected On-Site**

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hummus, cut tomato, peppers, green beans and artichoke at 46-49°f in the cookline flip top reach in cooler. Corrective action taken, operator turned the unit colder and closed the lids, food at 43-45°f at the end of the inspection.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at 120°f on the cookline, reheated over 165°f **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw poultry over raw beef in a freezer. **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. Bar. **Corrected On-Site**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

Basic - Ceiling tile in disrepair. Some damaged tiles in prep areas

Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Fan next to blender

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. Back Prep area shelves

Basic - Standing water in handwash sink/ handwash sink draining very slowly. Prep area

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over cut carrots. **Corrected On-Site**

No Violations Were Observed

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47 chicken, soup, cut lettuce, tomato from constant open, close. Placed on ice, 43 **Corrected On-Site** temperature on 12/30/13, 53-54°, lettuce, tomato, sauces moved to working cooler. Called repairman again.

Basic - Equipment in poor repair. Floor in walkin rusted.

Basic - No Heimlich maneuver/choking sign posted. Google on line.

Basic - Screen in door torn/in poor repair.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47° chicken, soup, cut lettuce, tomato from constant open, close. Placed on ice, 43° **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Kitchen**Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**

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

Intermediate - No soap provided at handwash sink.bar **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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waitresses.

Intermediate - Soda gun soiled.bar **Corrected On-Site**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after preparation. Cooked gyro meat containers marked with a made date of 02/14 and another container with 02/15. Observed 5/6 past use date. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. **Corrected On-Site** **Repeat Violation**

Basic - Ice scoop handle in contact with ice. In ice machine. **Corrected On-Site**

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

Basic - Ripped/worn tin foil used as food-contact shelf cover. In reach in cooler #1 and 2 in server station in kitchen.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. on cookline. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.Corrected On Site. Repeat Violation.

Observed employee with no hair restraint.

Observed build-up of food debris, boack debris and/or dirt on nonfood-contact surface. inside fliptop cooler top lid on cookline .

Observed build-up of food debris, grease and/or dirt on nonfood-contact surface. walk-in cooler shelves.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen handwash sink. Corrected On Site.Corrected On Site. Repeat Violation.

Critical - Observed unlabeled spray bottle. yellow liquid in spraybottle in dishwash area. Corrected On Site.Corrected On Site. Repeat Violation.

Critical - Observed potentially hazardous food thawed in standing water. shrimp. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. pork over fish/seafoods, rice, sauces in cookline reach-in cooler. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.

Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.

Observed leaking pipe at plumbing fixture. drainpipe at 3 compartment sink and faucet at kitchen's server station handwash sink.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen handwash sink. Corrected On Site. Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. dispenser nit functioning/dead batteries at kitchen's server station handwash sink. Corrected On Site.

Critical - Observed unlabeled spray bottle. yellow cleaner/degreaser in dishwash area. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured. full CO2 tank used to hold kitchen to dining room door open. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over shrimp in reach-icooler on cookline. Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen handwash sink. Corrected On Site.

Critical - Observed screen in door torn/in poor repair. kitchen backdoor.

Critical - Observed unlabeled spray bottle. green liquid in dishwash aa.

Critical - Observed obstructed exits, stairs, hallways or egress. Marked Emergency Exit by bathroom hallway/dining room blocked by highchairs, vacuum cleaner. For reporting purposes only.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.

Observed leaking pipe at plumbing fixture.

Critical - Observed unlabeled spray bottle. Corrected On Site.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef in reach in cooler

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. By cook line

Critical - Screening is not 16-mesh to the inch. Ceiling

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 11/15/10.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Observed equipment in poor repair. Storage container in reach in freezer and handle of reach in bread warmer.

Observed single-service articles improperly stored. By hand washing soap

Critical - Observed unlabeled spray bottle.

Wet wiping cloth not stored in sanitizing solution between uses.

No Violations Were Observed

Equipment or utensils not designed or constructed in a durable manner. Ctting board and shelves

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 03/02/09.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed nonfood-contact equipment in poor repair Bread warmer handle in disrepair

Observed nonfood-contact equipment in poor repair Microwave by cook line

Observed residue build-up on nonfood-contact surface. Shelves in walk in cooler and besides cook line

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.Twenty two pounds of Gyros.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.

Critical - No conspicuously located thermometer in holding unit.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed buildup of slime in the interior of ice machine.

Observed ceiling in disrepair-dishwashing area;

Critical - Observed food stored on floor.

Wet wiping cloth not stored in sanitizing solution between uses.