Pappas Greek Salads, 10041 N Dale Mabry Hwy, Tampa, FL - Restaurant inspection findings and violations

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Business Info

Name: PAPPAS GREEK SALADS
Type: Permanent Food Service
Address: 10041 N Dale Mabry Hwy, Tampa, FL 33618-4409
License #: 3910719
Total inspections: 15
Last inspection: 09/04/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
  • Basic - Floor tiles cracked, broken or in disrepair. Kitchen
  • Basic - Food stored on floor. Cuban bread
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Spray hose at dish sink lower than flood rim of sink.
09/04/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Ceiling soiled with accumulated dust. Walk in cooler
  • Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Corrected On-Site**
  • Basic - Employee personal items stored in or above a food preparation area. Back pack on potatoes **Corrected On-Site**
  • Basic - Floor tiles cracked, broken or in disrepair. Kitchen
  • Basic - Food stored on floor. Oil
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish washer area
  • Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 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 - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
2/5/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
8/14/2013Routine - FoodInspection Completed - No Further Action
  • 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over lettuce in walk in cooler
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
4/4/2013Routine - FoodInspection Completed - No Further Action
  • Observed employee with no hair restraint. Corrected On Site.
  • Observed old labels stuck to food containers after cleaning.
  • Wet wiping cloth not stored in sanitizing solution between uses.
10/15/2012Routine - FoodInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried.
  • Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
  • Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
  • Critical - Observed food stored on floor.
  • Critical - Observed uncovered food in holding unit/dry storage area. walkin
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato salad
1/24/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions. front
  • Observed hole in ceiling. dining room
  • Observed hole in wall. by bathroom
  • Observed ice scoop with handle in contact with ice.
  • Critical - Observed raw animal food stored over ready-to-eat food. eggs over lettuce
  • Critical - Observed unlabeled spray bottle. all purpose cleaner
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  • Critical - Working containers of food removed from original container not identified by common name.large bottles
8/5/2011Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide/helium tanks not adequately secured.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. be ore putting on gloves
  • Observed employee with no hair restraint.
  • Critical - Observed food stored on floor. cooler
  • Critical - Observed spray hose at dish sink lower than flood rim of sink.
  • Wet wiping cloth not stored in sanitizing solution between uses.
3/24/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed food being cooled by nonapproved method.
  • Critical. Observed potentially hazardous food thawed in standing water. deli meats Corrected On Site.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
  • Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed employee with no hair restraint.
  • Dollies, pallets, soda racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
  • Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
  • Observed food debris accumulated on cooler floor.
  • Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. back door
  • Carbon dioxide/helium tanks not adequately secured.
  • Critical. Employees have not received training related to their assigned duties.
9/9/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
6/14/2010Routine - FoodCall Back - Complied
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salami at 47F, pepperoni at 48F, potato salad at 65F, sliced cheese at 47F.
  • Critical. Violation: 05-09-1 No conspicuously located thermometer in holding units.
  • Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. sandwich prep cooler, chest freezer in rear.
  • Critical. Violation: 35A-04-1 Observed rodent activity as evidenced by rodent droppings found. 3 droppings observed alongside water heater, 2 droppings observed alongside ice machine. All appear old.
  • Critical. Violation: 41A-09-1 Observed toxic items stored over food preparation area by dishwasher.
  • Critical. Violation: 50-05-1 License expired more than 30 days, but not more than 60 days, after expiration date.
3/3/2010Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. No conspicuously located thermometer in holding units.
  • Critical. Fruits/vegetables not washed prior to preparation. scallions
  • Critical. Observed food stored on floor. box of tomatoes, bag of onions
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
  • Observed employee with no hair restraint.
  • Observed gaskets/seals on cold holding unit in poor repair. sandwich prep cooler, chest freezer in rear.
  • Critical. Observed interior of microwave soiled.
  • Observed single-service items stored on floor.hinged carryout containers
  • Critical. Vacuum breaker mising at hose bibb.
  • Critical. No handwashing sign provided at a handsink used by food employees.front
  • Critical. Observed rodent activity as evidenced by rodent droppings found. 20 old droppings observed around hot water heater by back door. A hole in the wall in the corridor out the back door is behind the hot water heater. Appoximately 10 old droppings observed behind and alongside a chest freezer next to prep table. A baited snap trap is under prep table. 15 old droppings observed alongside ice machine behind front counter.
  • Critical. Observed toxic items stored over food preparation area by dishwasher.
  • Critical. Observed toxic item improperly stored.Bleach, degreaser, cleansers, etc stored over chest freezer
  • Critical. Observed unlabeled spray bottle.on shelf in dishwash area
  • Wet mop not hung to dry.
  • Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
  • Carbon dioxide/helium tanks not adequately secured. by dishwasher
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
3/2/2010Routine - FoodAdministrative complaint recommended
  • Critical. Working containers of food removed from original container not identified by common name. breading
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw steak over salami in reachin cooler
  • Observed employee with no hair restraint.
  • Observed ripped/worn tin foil used as shelf cover on table next to deep fryer.
  • Critical. No handwashing sign provided at a handsink used by food employees. front
  • Critical. Outer openings not protected with self-closing doors.back door
  • Exhaust fan inoperable in bathroom.both restrooms
  • Critical. Observed toxic item improperly stored. partial case of Comet, bottles of Ring Master and bottles of Bleach stored over 3 compartment sink
  • Wet mop not hung to dry.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. by chest freezer
  • Carbon dioxide/helium tanks not adequately secured.
11/17/2009Routine - FoodInspection Completed - No Further Action
No report available. 11/25/2008Routine - FoodInspection Completed - No Further Action
No report available. 7/31/2008Routine - FoodInspection Completed - No Further Action

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