Yiannis Improves its Sanitary Rating
2897 W New Haven Ave
Melbourne, FL 32904
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Basic - Ceiling/ceiling tiles/vents damaged/ ladies room vent hanging- some water stained tiles restroom, dry storage
Basic - Exterior door has a gap at the threshold that opens to the outside./ storage room
Basic - Interior of microwave moderate soiled with encrusted food debris.
Basic - Reach-in cooler gasket torn/in disrepair./milk cooler **Repeat Violation**
Basic - Wet mop not stored in a manner to allow the mop to dry.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / deli meat,milk **Corrected On-Site** **Repeat Violation**
Intermediate - Moderate Slicer blade soiled with old food debris.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
Basic - Accumulation of food debris/soil residue on handwash sink.
Basic - Ceiling in disrepair./ice machine area tile broken / hanging **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Food debris/dust/soil residue on dry storage shelves.
Basic - Gaskets with slimy/mold-like build-up./ sandwich reach in cooler
Basic - Gaskets/seals on holding unit in poor repair./2 front line reach in coolers
Basic - Interior of microwave moderately soiled with encrusted food debris.
Basic - Moderate Buildup of food debris/soil residue on equipment door handles.
Basic - Reach-in cooler shelves with rust that has pitted the surface.
Basic - Wet mop not stored in a manner to allow the mop to dry.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cole slaw, roast beef, pastrami 43, 46°- recommend rapid chill put in cooler 1 1/2 hrs ago
High Priority - Toxic substance/chemical stored by or with food./ sanitizer bucket **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ was 200+++chlorine. Corrected to 100 ppm chlorine **Corrected On-Site**
Intermediate - All Interiors of reach-in cooler / freezers moderate to heavily soiled with accumulation of food residue.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / deli meats **Corrected On-Site**
Intermediate - Reach-in cooler not 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 line reach in- ambient 45°- operator adjusted the dial DO NOT UTILIZE COOLER UNTIL IT CAN MAINTAIN TCS FOODS AT 41°OR BELOW- establishment has other refrigeration
Basic - Ceiling tile in disrepair/ tile falling out in the storage area and there are some water damages tiles
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ coffee **Corrected On-Site**
Basic - Floor tiles cracked, broken or in disrepair./ storage ara
Basic - Food stored in holding unit not covered./ deli meats front line cooler **Repeat Violation**
Basic - Gaskets/seals on holding unit in poor repair./ front line cooler
Basic - No conspicuously located ambient air temperature thermometer in holding unit./ in any units
Basic - Reach-in cooler shelves with rust that has pitted the surface.
Basic - Wall soiled with accumulated food debris./ front line under counter, by the grill
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./ didn't change gloves re- educated **Corrected On-Site**
Intermediate - All Interior of reach-in coolers heavily soiled with accumulation of food residue.including the refrigerator
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening/ milk, deli meats
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ chicken salad, cooked chicken
Intermediate - Moderate Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
Basic - Food stored in front line cooler not covered. All deli meats
Basic - Interior of microwave heavily soiled with encrusted food debris.
Basic - Leaking pipe at plumbing fixture.under hand sink on cook line
Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door cooler **Repeat Violation**
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Food manager certification expired.expired April 1st. Took test April 10th spoke with Mr Kinnard she was in the class. Results not in yet. Must be complied by next inspection.
Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
Intermediate - Moderate Encrusted, soiled material on slicers
Intermediate - Slicer blades soiled with old food debris.
Basic - Ceiling tiles in disrepair. Ladies restroom and storage area. Operator states due to leak **Warning**
Basic - In-use tongs stored on oven door handle. **Repeat Violation** **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface.3 door cooler **Repeat Violation** **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
High Priority - 2 Dented cans present. See stop sale. Sauercrout 8 lbs **Warning**
High Priority - Container of medicine improperly stored. **Corrected On-Site** **Warning**
Intermediate - Interior of front line reach-in cooler moderately soiled with accumulation of food residue. **Warning**
Intermediate - Moderate Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic - Bag of onions stored on floor. **Corrected On-Site**
Basic - In-use tongs stored on oven door handle.
Basic - Interior of microwave heavily soiled with encrusted food debris. **Corrected On-Site**
Basic - Reach-in cooler shelves with rust that has pitted the surface.
Basic - Stored food not covered in storage reach in cooler. **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. 0 ppm must use 3 bay sink for sanitizing
High Priority - Nonfood-grade containers used for food storage _ direct contact with food. For dressing oil
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.over 200 ppm100 ppm **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.on the lid
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.front line
Intermediate - Interior of refrigerator soiled with accumulation of food residue.
Basic - Soil residue build-up on nonfood-contact surface.on the reach in gaskets
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Food stored on floor.a bag of potatoes in the kitchen
High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook put on gloves without washing hands
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.front line reach in cooler
Basic - Soil residue build-up on nonfood-contact surface.in the reach in freezer
Basic - Soiled reach-in cooler gaskets.
Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom and side
Basic - Hood soiled with accumulated grease.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fetta cheese and yogurt 50 and 46 df rapid chill to 41 df. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.tested 0 ppm Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.front line cooler
Observed attached equipment soiled with accumulated grease.hood system
No Violations Were Observed
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.on an administative complaint from the last inspection
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.tested 2 times at 0 ppm chlorine
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.and standi water in the bottom of the units Repeat Violation.on an administative complaintant from the last inspection
Observed garbage on the ground and/or pad around dumpster.
Critical - Observed live flies in kitchen. 2 to 3 flies are observed in the facility
Critical - Outer openings not protected with self-closing doors.both back kitchen doors are open and only one is self closing
Observed attached equipment soiled with accumulated grease.the hood filtets and hood system moderate build up
Ceiling not smooth and easily cleanable.above the kitchen and prep areas
Walking or driving surfaces not maintained.observed a very large hole in the concrete at the back door
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.the fetta cheese is at 51 degress fahrenheit on the top of the sandwiche make cooler, rapid chill to 41degress or less . the bottom of the cppler is at 42 degress fahrenheit
Violation: 13-03-1Observed employee with no hair restraint.
Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair.on the reach in cooler low single door unit
Critical - Violation: 22-15-1Reach-in cooler not cleaned prior to accumulation of soil residue.water and food debris build up observed in the sandwiche cold hold make box
Violation: 23-05-1Observed residue build-up on nonfood-contact surface.on the in use cutting board
Violation: 36-14-1Observed grease accumulated on kitchen floor.under all of the cookline equipment
Violation: 36-15-1Observed food debris accumulated on kitchen floor.under most equipment and shelves in the facility
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.the fetta cheese is at 51 degress fahrenheit on the top of the sandwiche make cooler, rapid chill to 41degress or less . the bottom of the cppler is at 42 degress fahrenheit
Critical - Observed raw animal food stored over ready-to-eat food.raw re packaged fish is stored over hotdogs and rte bread in the large reach in freezer
Critical - Observed food stored on floor.a bag of onions is on the floor in the kitchen
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
Observed employee with no hair restraint.
Equipment or utensils not designed or constructed in a durable manner.old egg cartons are used to put in use equipments on top of
Observed gaskets/seals on cold holding unit in poor repair.on the reach in cooler low single door unit
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.old water logged stained cloth towels are in the bottom of the sandwiche make cold hold unit
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. tested at 0 ppm chlorine , must use the 3 compartment sink to sanitize until the sanitizer is at the correct level
Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.water and food debris build up observed in the sandwiche cold hold make box
Critical - Observed soil buildup on the white in use ice scoop
Observed residue build-up on nonfood-contact surface.on the in use cutting board
Observed grease accumulated on kitchen floor.under all of the cookline equipment
Observed food debris accumulated on kitchen floor.under most equipment and shelves in the facility
Critical - Observed toxic item stored by utensils.in the kitchen on the lower level of a prep table
wood holding toasters not sealed.not smooth durable or easily cleanable
Critical - Food-contact surfaces not cleaned after being contaminationed./slicers
Critical - Observed heavily encrusted, soiled material on both slicers.
Observed hole in wall./storage area
Ceiling not smooth and easily cleanable.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloth
Critical - Observed incorrect information on Hotel and Restaurant license./observed that the owner name on abt license doesn't reflect the same on tne food service license both should reflect the same name of corporation
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.dairy creamers on front counter at 71 decal fahrenheit /rapid chill to 41df or less
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.server touching toast with bare hands Corrected On Site.Repeat Violation.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.the bottom of the reach in freezer in the back room has a heavy build up of food debris Repeat Violation.
Observed attached equipment soiled with accumulated food debris.heavy grease build up on the hood system
Critical - Observed unlabeled spray bottle.white liquid in a spray bottle
No Violations Were Observed
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.tuna and chicken salad,spinach pie,cooked chicken in storage RICCorrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.half & half creamers at waitstaff counter 74F.operator states out 1 hour.recommend rapid chill
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sour cream based sauces 52F on top cold box of salad RIC.recommend rapid chill
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked potatoes 74F on cook line counter.operator states out for 1 hour.recommend rapid chill. Corrected On Site.
Critical - No conspicuously located thermometer in holding unit.RIC where beer and sour cream is stored.
Critical - Observed potentially hazardous food re-served to customers.half and half creamers
Critical - Observed opened container of raw beef stored over cooked spinich pie.
Critical - Observed bags of onions and onions stored on floor in kitchen .
Critical - Observed uncovered bodies pastrami,ham,roast beef in RIC
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when cracking eggs. Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.removing slices of bread from bag and putting in toaster
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.cracking eggs with out changing gloves. Corrected On Site.
Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.for ware washing
Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppmCorrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.Corrected On Site.
Critical - Observed moderate buildup of slime in the interior of ice machine.
Critical - Observed interior of salsd prep reach-in cooler heavily soiled with accumulation of food residue.
Observed heavy residue build-up on top of dishmachine
Observed heavy build-up of food debris on gaskets of server RIC
Observed ceiling tiles bowing down in storage area where 2 door RIF and icemachine is stored,above rear exit
Critical - Observed paint can stored on shelf by food in kitchen. Corrected On Site.
Critical - Observed container of medicine improperly stored. Corrected On Site.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed.over 200 ppm. Corrected On Site.
Critical - Observed heavly soiled reach-in cooler gaskets.front line RIC
Observed moderate build-up of food debris, dust or dirt on the top of the dishmachine
Observed moldy ceiling tiles in the dry storage area.Repeat Violation.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.baked ziti Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.opened bodies of ham,turkey in the storage RIC. Corrected On Site.
Critical - Observed raw beef over baked ziti. Corrected On Site.
Observed ceiling in disrepair, water damaged ceiling tiles in various places throughout restaurant and missing tile in back storage room.
Critical - Observed soiled reach-in cooler gaskets on 1 door reachin at front counter.
Critical - Observed toxic item stored by food on shelf in kitchen. Corrected On Site.