- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food storage container/container lid cracked or broken. Lids by dish machine
- Basic - Ice scoop handle in contact with ice. Server station
- Basic - In-use tongs stored on oven door handle.
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. Salad prep
- Basic - Single-service articles not stored inverted or protected from contamination. Dry storage shelf off of cook line
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed concrete by reached in cooler by gyros
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Water leaking from faucet/faucet handle. Hand wash sink by dish machine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk food
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. goat cheese reached 40°f, potato salad reached 43°f, stuffed grape leaves reached 43°f, chicken reached 40°f, diced tomatoes 42°f, cheese 43°f, cooked sausage reached 43°f, pasta reached 43°f **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. Server area
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Equipment drain line draining into handwash sink. Bar
- 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. Cook line
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. On spreadsheet
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Reached 104°f
|
08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Vacuum breaker missing at hose bibb. Prep area near 3 comp sink hose attached
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Employee wearing soiled apron. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink on cooks line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Person in charge fails to exhibit active managerial control.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
|
9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Small cup in rice
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Cooks line
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans
- Basic - Stored food not covered in chest freezer. Hamburger patties
- 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.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dessert room
- Intermediate - No soap provided at handwash sink.dessert room
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. **Corrected On-Site**
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Critical - Observed encrusted, soiled material on slicer. **Corrected On-Site**
- Critical - Observed food stored on floor. Bag in box soda in hallway **Corrected On-Site**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. **Corrected On-Site**
- Critical - Observed interior of microwave soiled. **Corrected On-Site**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Salad reachin cooler
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs stored on top of case of dairy **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken / fish in walkin cooler
- Observed single-service articles stored without protection from contamination.syrofoam containers **Corrected On-Site**
- Critical - Observed toxic item stored by food. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. **Corrected On-Site**
|
12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler near cookline. This violation must be corrected by : 7/12/12.
- Critical - Handwashing cleanser lacking at handwashing lavatory. near cookline.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham and turkey 47 degrees F. inside reachin cooler near cookline. This violation must be corrected by : 7/12/12.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw fish inside walkin cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over seafood inside reachin cooler near cookline. Corrected On Site.
|
7/11/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. prep kitchen, walkin cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. walkin cooler
- Observed soiled dry wiping cloth in use.
- Critical - Observed toxic item stored by food. by soda B N B
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated dust.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. not consisted
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. bag in box soda Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs stored over limes Corrected On Site.
- Observed utensils in poor condition. pastry brush
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. not consistent Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hand sink missing in food preparation room or area. kitchen This violation must be corrected by : 7-18-11.
- No plan review submitted and renovations in progress. plans submitted on 4-14-2010 do not match what was done. This violation must be corrected by : 7-18-11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of food containers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets on reachin coolers
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.walkin cooler
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish- walkin cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wash solution not clean. dish machine Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. fflour
|
5/18/2011 | Routine - Food | Warning Issued |
- Critical. Observed packaged food not labeled as specified by law. canned
- Critical. Working containers of food removed from original container not identified by common name. flour, salt, sugar etc.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs/cheese
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Equipment and utensils not properly air-dried.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Lights missing the proper shield, sleeve coatings or covers. dishroom, desert room
- Wet mop not hung to dry.
- No copy of latest inspection report.
|
1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Acropolis Greek Taverna, 1833 E 7 Ave, Tampa, FL »