International & Greek Pastries Degrades its Sanitary Rating
Lauderdale-by-the-Sea, FL
Health Inspection Reports
6/9/2016 | 4 Violations | Rating 4/5
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Split pea soup cooked yesterday 51°F-53°F. See stop sale.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.
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. Employee ( mother) dicing tomatoes. Reviewed proper procedures of washing hands and putting on gloves.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer solution set up in triple sink. Reviewed proper use of triple sink.
10/6/2015 | 2 Violations | Rating 5/5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets. **Repeat Violation** **Warning**At time of callback on 10/6/15, employees still have bracelets.
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employees prepping food with loose pony tail. **Warning**At time of callback on 10/6/15, employees still have loose pony tails.
10/5/2015 | 16 Violations | Rating 2.25/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. At dry storage shelves. **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bagged Gyro meat on floor in walk in cooler. Moved to shelf. **Corrected On-Site** **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets. **Repeat Violation** **Warning**
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employees prepping food with loose pony tail. **Warning**
Basic - Hole in or other damage to wall. Holes in wall at electrical board in kitchen. **Warning**
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands after handwash on soiled towel. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salads in display unit at 53°. Ambient temperature at 52°. Operator indicated that they would utilize Time in Lieu of Temperature. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Split pea soup 117°, chicken rice soup 100° placed in steam table at 8:30am. Operator placed soup on stovetop to bring to 165°. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over cooked food. Raw beef over cooked foods. Repositioned to lowest shelf in walk in freezer. **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. 8 dry rodent droppings in bag of rice, rice was discarded. Approximately 20 dry rodent droppings in storage/prep area floor and drystorage shelves. Operator started cleaning storage area. **Corrective Action Taken** **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Rice bags with rodent droppings. **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands on the 3 compartment sink, washed hands on the handsink upon request. **Corrected On-Site** **Warning**
Intermediate - Mop sink used for warewashing. Soiled pans soaking in soapy water at the mop sink. **Warning**
Intermediate - Nonfood-grade basting brush used in food. In butter. In utensil storage. Both discarded. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Display unit not maintaining proper temperature. Salads at 53°. Ambient temperature 52°. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Gyro meat, chicken salad, eggplant in reach in cooler not date marked. Observed operator date labeling foods. **Corrected On-Site** **Warning**
4/1/2015 | 2 Violations | Rating 4.75/5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Handling food wearing watch and bracelet. **Corrected On-Site** **Repeat Violation** **Warning**According to owner religious bracelet. 4/1/15
Intermediate - Nonfood-grade basting brush used in food. (In a container with margarine) **Repeat Violation** **Warning**Non food grade basting brush in oil. 4/1/15
1/30/2015 | 17 Violations | Rating 3/5
Basic - Cardboard box used as garbage container. By the back for. **Repeat Violation** **Warning**
Basic - Case/container/bag of food stored on floor in dry storage area. Bag of rice and cabbage in plastic bags on dry storage area floor. **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Handling food wearing watch and bracelet. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
Basic - Nonfood-grade garbage bags used in direct contact to store food. Poultry in garbage bags in the walk in freezer **Warning**
Basic - Reuse of single-service articles. Aluminum pans. **Repeat Violation** **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans not inverted in dry storage area. **Warning**
Basic - Spray bottle containing a food product not labeled. Water, oil. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 50ppm **Warning**
High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
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. Handling pita bread with bare hands, instructed to use gloves. **Corrected On-Site** **Warning**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing pans in the 3 compartment sink, no sanitizer step set up. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Salads on the display cooler next to window at 45°f. Corrective action taken, implemented time control procedure. Tzatziki, cut lettuce, cut tomato, and gyro meat at 48-54°f on the prep area. Corrective action taken set up an ice bath. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed pastries at 130°f in the hot display cabinet. Reheated to 165°f Chicken breast at 105°f on the make line area. According to mgr seating on the prep area for less than 1h after been cooked, Corrective action taken moved inside a cooler. **Repeat Violation** **Warning**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry seating on a table at the prep area at 60°f, Corrective action taken moved inside a cooler. **Warning**
Intermediate - Nonfood-grade basting brush used in food. (In a container with margarine) **Repeat Violation** **Warning**
8/25/2014 | 7 Violations | Rating 4.25/5
Basic - Cardboard box used as garbage container.
Basic - Employee with ineffective hair restraint while engaging in food preparation. Loose pony tail. **Repeat Violation**
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons.
Basic - Working containers of food removed from original container not identified by common name. Spray bottles with water and lemon juice. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soups at 47-51°f in the display front counter unit, according to PIC the soup was seating outside the cooler. Corrective action taken, moved to a colder unit.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat and spinach pastries at less than 135°f, reheated to 165°f **Corrected On-Site**
Intermediate - Nonfood-grade basting brush used in food. In a margarine container.
2/18/2014 | 15 Violations | Rating 2.5/5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Basic - Employee with ineffective hair restraint while engaging in food preparation. Loose pony tail. **Corrected On-Site**
Basic - Reuse of single-use articles. Aluminum pans being washed on the 3 compartment sink.
Basic - Spray bottle containing a food product not labeled. Water, lemon juice. **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. salads and beans at 57°f on a front display reach in cooler. Less than 4 h out of temperature according to PIC, moved to another unit capable of maintaining proper temperatures. Feta cheese, cream cheese, and butter in a front counter display reach in cooler at 45-46°f, moved to another unit capable of maintaining proper temperatures.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Tightly closed plastic container with cooked chicken found at 63°f cooling overnight according to PIC. Discarded. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat pastries on the front counter display case at 130°f, reheated to 165°f **Corrected On-Site**
High Priority - Raw animal food stored over cooked food. Raw eggs over grape leaves in a reach in cooler.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked chicken, discarded. **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Front counter display reach in cooler next to walk in freezer room. Front counter display reach in cooler next to coffe station.
Intermediate - Nonfood-grade basting brush used in food.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lamb, soups and plant foods in a cooler held more than 24h according to PIC.
11/18/2013 | 8 Violations | Rating 3.25/5
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee cup
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.tsaztiki 59°F and cut tomatoes 67°F
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat pie 123°F,
High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs over cucumbers. **Corrected On-Site**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.soup
Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Soup
4/24/2013 | 7 Violations | Rating 4/5
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Time/temp information pronided **Corrected On-Site**
High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Front counter deli case
Basic - Cardboard used to line nonfood-contact shelves. Back room
Intermediate - Hot water not provided/shut off at employee handwash sink.
Basic - Covered waste receptacle not provided in women''s bathroom.
Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
11/26/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
10/10/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
6/18/2012 | 8 Violations | Rating 3.25/5
Critical - no date marking for prepared foods held over 24 hours: Gyro meats - cooked, soups, sauces, cooked beef. corrected on site
Critical - no date marking for cheeses, lunch meats, sauces - corrected onsite.
Critical - food handler touching ready to eat food with bare hands. corrected on site.
Critical - Observed food handler failed to wash hands when putting on gloves. corrected onsite.
no proper hair restraint for food handlers.
Critical - observed no certified food manager.
Critical - person in charge allowing children into food prep areas. corrected on site
Critical - no proof of employee training.
3/8/2012 | 5 Violations | Rating 4.5/5
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. gyro cone/meat at hot holding/cooker at 67 degrees fahrenheit with heat turned off. Notes: In future ,all gyro meats/foods must be either cold held at 41 degrees or below, hot held at 135 degrees or above, or held under "time as a public health control" with proper written documentation available at www.myfloridalicense.com/dbpr under "forms". Corrected On Site. Gyros were properly reheated immediately and hot held at 135 degrees or above at time of inspection.
Observed employee with no hair restraint. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Insecticide/rodenticide use not in compliance with regulations. household only labeled raid insecticides at establishment. Corrected On Site.
No copy of latest inspection report.
8/25/2011 | 4 Violations | Rating 4/5
Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. delicase cooler.
Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over sauces, vegetables in reach-in cooler. Corrected On Site.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed toxic item stored by utensils. spraybottles with several cleaning chemicals stod on shelf in storage area with pladtic cup lids, spots, etc. Corrected On Site.
5/9/2011 | 3 Violations | Rating 4.25/5
Critical - Observed cloth used as a food-contact surface. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
2/8/2011 | 0 Violations | Rating 5/5
No Violations Were Observed
12/6/2010 | 1 Violations | Rating 4.75/5
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.Expired on 11/26/10 This violation must be corrected by : 02/06/11.
4/8/2009 | 6 Violations | Rating 4.25/5
Observed nonfood-grade containers used for food storage.
Critical - Observed raw animal food stored over ready-to-eat food. Raw Eggs over lettuce and olives.
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Time marqued as 11 to 3pm but actual time was 10:15 am. Repeat Violation.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Critical - Working containers of food removed from original container not identified by common name.
10/15/2008 | 2 Violations | Rating 4.5/5
Critical - Violation: 02-24-1Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.. Lettuce,cheese,gyro meat
Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gyro in rotating at 90 degrees This violation must be corrected by : 12/13/08.
10/9/2008 | 13 Violations | Rating 2.25/5
Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.This violation must be corrected by : 12/13/08.
Critical - Observed food stored on floor. Box in walk in freezer
Critical - Observed handwash sink used for purposes other than handwashing. Hand washing sink in front
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed nonfood-grade containers used for food storage. In freezer
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lettuce,cheese,olive at 55 deees F
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Critical - Observed uncovered food in holding unit/dry storage area. Cakes
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.. Lettuce,cheese,gyro meat
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gyro in rotating at 90 degrees This violation must be corrected by : 12/13/08.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Spinash pastry at 120 degrees F. This violation must be corrected by : 12/13/08.
Critical - Working containers of food removed from original container not identified by common name.