- Basic - Case/container/bag of food stored on floor in kitchen. Jug of oil.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline.
- Basic - Several small Holes in wall. Dish area and front counter.
- Basic - Single-service articles not stored inverted or protected from contamination. Foam Plates **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Cookline.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cut tomatoes and cut parsley. **Corrected On-Site** **Repeat Violation**
- 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. Front counter. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Cookline. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All salads .**Repeat Violation** **Repeat Violation**
|
10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Holes in wall. Several throughout kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Operator willingly discarded. **Warning**
|
08/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Box of forks **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- 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. No distinct three step process being used. Told operator several times **Warning**
- Basic - Equipment in poor repair. Front counter cooler 49° ambient temp. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Faucet/handle missing at plumbing fixture. 3 bay sink. **Warning**
- Basic - Holes in wall. Several throughout kitchen. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Packaged food has no English labeling. Sugar in sour cream bucket **Warning**
- Basic - Plumbing system in disrepair. Cookline hand sink is not functioning. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Operator willingly discarded. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cut washed lettuce **Corrected On-Site** **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
- Intermediate - Cold and hot water not provided/shut off at employee handwash sink. Water off at cookline sink **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cookline. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. Front counter **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
|
6/16/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/11/2014 | Complaint Partial | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/17/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored on floor. Pitas . Repeat violation **Admin Complaint**
- Basic - Single-service articles not stored inverted or protected from contamination. The plastic forks are stored under the drain line at the front counter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta salad 59f, pasta salad with fish 50f, chick pea salad 48f, grape leaves 56f, hummus 56f on large prep box by the register. Repeat violation **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 135f on the line
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Prep box on line is not holding items at 41f. Repeat violation **Admin Complaint**
- Intermediate - Manager lacking proof of food manager certification. **Admin Complaint** **Repeat Violation**
- 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. **Admin Complaint**
|
11/25/2013 | Routine - Food | Administrative complaint recommended |
- 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. Ahmed **Repeat Violation**
|
8/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The containers under the sink are dirty
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Owner slicing gyro meat with a watch on
- Basic - Employee with no hair restraint while engaging in food preparation. 2 food workers
- Basic - Equipment in poor repair. There is a light bulbouton the hood
- Basic - Food stored on floor. There is an open box of cucumbers on he floorr in walk in
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.. There is a missing bulb on the hood
- Basic - No handwashing sign provided at a hand sink used by food employees. Line **Repeat Violation**
- Basic - Single-service articles improperly stored. Ther are single service straws under counter with drain line. Corrected on site **Repeat Violation**
- 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. Operator holding a pita with bare hands. Corrected on site
- High Priority - Live flies in kitchen. Massey services on site
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta salad 48f, oil and pasta salad 54f, taboulee 50ff, feta and lettuce salad 65f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.the items on the front line cooler are not maintaining 41f or below for several hours
- High Priority - Toxic substance/chemical stored by or with single-service items.air fresheners by to go bag. Corrected on site
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.. There is a slight mold growth in ice bin
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Can opener blade
- Intermediate - Manager lacking proof of food manager certification.ghaled
- 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. Ahmed **Repeat Violation**
|
8/6/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.handsink in front
- Critical - Handwashing cleanser lacking at handwashing lavatory.no soap at hand sink in front **Corrected On-Site**
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongs on oven handle **Corrected On-Site**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.cook did not wash hands before putting gloves on
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hummus 50f. Iced , made fresh
- Observed single-service articles improperly stored.single service items stored under sink
- Observed single-service articles stored without protection from contamination.cups in customer sneeze range
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.spinach pie at 108f. Put in cooler for proper cooling
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.crab salad
|
12/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Athen Gyros, 777 E Meritt Island Cswy Ste S6, Merritt Island, FL »