THE HUNGRY GREEK WESLEY CHAPEL LLC Inspection – March 27, 2025

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line: cut tomatoes (49F – Cold Holding); cheese (49F – Cold Holding); cut tomatoes (50F – Cold Holding) 1:42 take to cooler. Retemp at 2:44 cut tomatoes 43F, cheese 42F, cut tomatoes 42F. Front cooler: tzatziki (50F – Cold Holding) ambient 44F, operator placed in freezer retemp at 2:43 40 F. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#7Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee training expired.

#8Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Sanitizer below cash register. Operator labeled. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#9Intermediate41-04-4

Intermediate – Toxic substance/chemical on premise that is not required for the operation of establishment. WD40 for cleaning back wall. Explained need for food contact surface stainless steel spray.

Basic 5

#1Basic13-03-4

Basic – 3 employees with no hair restraint while engaging in food preparation. **Corrected On-Site**

Corrected On-Site

#2Basic36-17-5

Basic – Floor tiles missing and/or in disrepair on the front line.

#3Basic14-36-5

Basic – Interior of reach in freezer on front line in disrepair/has exposed insulation.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with rust. Walk in door and wall have pitted rust. Food debris behind stove. **Repeat Violation**

Repeat Violation

#5Basic21-10-4

Basic – Soiled dry wiping cloth in use. Employee used dirty dry cloth to wipe down table after gyro meat fell on it.

Florida Food Watch