- Basic - Build-up of grease on nonfood-contact surface. Cookline equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Aluminum pans.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer in the center sink at the bar. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with oil, vinegar.
- 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. Cooked burgers, cheese and bread at the make line. Operator instructed to use gloves with ready to eat foods. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing equipment on the 3 compartment without setting up the sanitizer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk creamer at the front counter in a melted ice at 69°f. Corrective action taken, moved inside a cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw burgers with bread. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cold cuts.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner at the bar.
|
08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Paper towel holder in kitchen. **Repeat Violation**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Knive on cutting board, shot glasses on black rubber at bar not protected.
- Basic - Current Hotel and Restaurant license not displayed in food service. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. At 3 compartment sink.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Front door to employee side.
- Basic - Food stored in a prohibited area. Cheese wrapped in paper towel, cooler top.
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - Single-service articles not stored inverted or protected from contamination. Knives, plastic for customer use. Front counter.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, not using sanitizer to wash dishes.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Up inside hole.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Turkey, 2 door, True.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink, bar.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Gas blower in water heater room.
|
12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Paper towel dispenser next to hand wash sink in kitchen
- Basic - Current Hotel and Restaurant license not displayed.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individual butter cups in breakfast buffet in 63°f under not big enough ice bath ,must be discarded at the end of breakfast service at 11am
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. In breakfast buffet cream cheese cups and individual creamers in 60°f ,under no temperature control must be discarded at the end of breakfast service by 11 am
- High Priority - Displayed food not properly protected from contamination. Cookies
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
|
9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide tanks not adequately secured. Storage room. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half and half coffee creamers (labeled "keep refrigerated") on breakfast line held at room temperature at 67?f. Must be discarded after breakfast service and cold held (e.g. on ice, etc) to maintain 41?f or below at all times in the future. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Scrambled eggs on breakfast line held in hot holding Bain Marie at 97?f. Was reheated immediately to 135?f and above. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid glass cleaner in spraybottle in storage room. **Corrected On-Site**
|
3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee/food handler with no hair restraint. kitchen.
|
11/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. in white kitchen reach-in cooler. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured. in storage room by dining room. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. missing one hoodfilter. For reporting purposes only.
- Observed employee/food handler with no hair restraint. kitchen.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. grilltop.
- Observed grease and debris accumulated under cooking equipment. Repeat Violation.
- Observed heavy build-up of grease on nonfood-contact surface. on exterior of fryers, grill / cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter and cream cheese cups on breakfast buffetline at 70-73 degrees fahrenheit , held at room temperature. Notes: both items MUST be held at 41 degrees fahrenheit or below at all times. Both items must be discarded after breakfast service (7am - 11am) today and MUST be held at 41 degrees fahrenheit or below in future. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw shell eggs over pre-cooked gyros meat (cone) in white kitchen reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Pesticide use not in accordance with manufacturer's directions. observed can of 'hot shot' - roach and ant killer labeled "household use only" in kitchen under dishwash sink. Note: use of this product is not allowed in food prep establishments.
|
9/6/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken thermometer in white household reach-in cooler on cookline.
- Observed grease and debris accumulated under cooking equipment, reach-in coolers, preptables in kitchen. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter and cream cheese on breakfast buffet at 61 degrees not held under any coldholding or under time as a public health control. All Must be discarded after breakfast service (bakfast served from 7am to 11am). Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over milk and dressings in kitchen reach-in cooler. Corrected On Site.
- Critical - Observed the accumulation of dead or trapped roaches and insects in control devices. in kitchen under reach-in cooler/table in dishwash area. Corrected On Site.
- Critical - Observed unlabeled spray bottle. red liquid / degreaser. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen door to outside with gaps when door is closed.
|
1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed encrusted material on can opener.
- Critical - Observed expired Food Manager Certification. Norman Ergene, expired on 03/25/2011. This violation must be corrected by : 10/18/2011.
- Observed grease and debris accumulated under cooking equipment.
- Observed single-service articles improperly stored. plastic knifes, forks, spoons on counter not stored with handles facing one-way to allow handling by handles only. Corrected On Site.
- Critical - Observed unlabeled spray bottle. blue liquid / window cleaner in dishwash area.
|
8/18/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
3/16/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 03/14/11.
- Critical. Working containers of food removed from original container not identified by common name. 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soil residue in storage containers. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired This violation must be corrected by : 03/14/11.
|
1/14/2011 | Routine - Food | Warning Issued |
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease on nonfood-contact surface. Below grill
- No suitable facilities provided to store employee clothing and other possessions.
- Observed unnecessary items on the premise.
|
7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical. Observed soiled reach-in frrezer gaskets.
- Critical. Observed soil residue in storage containers.
- Observed build-up of grease on nonfood-contact surface. Sides of equipments
- Observed grease accumulated under cooking equipment.
|
1/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/22/2008 | Routine - Food | Warning Issued |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Grecian Subs & Gyros, 4221 N Ocean Blvd, Fort Lauderdale, FL »