LITTLE GREEK FRESH GRILL LBV Inspection – September 19, 2023

High Priority 4

#4High Priority03D-01-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Rice,46 f cooked yesterday..

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.Rice,cooling from yesterday.

Stop Sale

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese cake,45 f,rice pudding,45 f held less than four hours transferred to upright freezer for a quick chill.After wards,cheese cake,40 f,rice pudding,39 fCorrected On-Site** **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#7High Priority29-34-4

High Priority – Vacuum breaker is not at correct location on hose Bibb by mop sink.

Intermediate 2

#8Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Rice is covered while cooling.

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Spray hose nozzle is soiled. Ice nozzle is soiled.

Basic 3

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Small cutting boards are grooved.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking by three compartment sink is soiled.

Florida Food Watch