THE GREAT GREEK MEDITERRANEAN GRILL Inspection – August 2, 2024

High Priority 1

#4High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon potatoes (112F – Hot Holding) on top of cooking equipment at cook line; as per operator food cooked earlier; food out of temperature for approximately 2 hours; cook decided to use 4 hour 10:30-2:30 to be discarded **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#5Intermediate53A-11-4

Intermediate – No person in charge present during hours of operation.

#6Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#7Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line; leaking and unable to turn on; handwash sink available at prep station

Basic 3

#1Basic25-05-4

Basic – Single-service articles improperly stored- to go boxes on the floor at prep station Advised to store properly

#2Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. ROP salmon in standing water in three compartment sink; water turned on; **Corrected On-Site**

Corrected On-Site

#3Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Dressings bottles at cook line with no label

Florida Food Watch