THE GREAT GREEK #70005 Inspection – October 22, 2024

High Priority 2

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp,45 f ,cut tomatoes,44 f held less than fours transferred to walk in freezer for a quick chill.After .5 hour,shrimp,41 f,cut tomatoes,39 f

#8High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored.Multi purpose cleaner on top of prep table. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Residue buildup surrounding drink nozzles. Interior of sprayer hose is soiled Interior of can blade opener is soiled.

#10Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing.Spoon in handwash sink. **Corrected On-Site**

Corrected On-Site

#11Intermediate16-37-1

Intermediate – No chemical test kit provided for vegetable wash in kitchen.

Basic 6

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#3Basic36-24-5

Basic – Holes in wall by the dishmachine area..

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of fryer cabinets are soiled. Back splash for the gyro cooker at the cooks line. Side of walk in cooler door is soiled . Top of stove is soiled.

#5Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#6Basic08B-17-4

Basic – Unwashed cucumbers stored over ready-to-eat food tzatziki in walk in cooler. **Corrected On-Site**

Corrected On-Site

Florida Food Watch