Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - In-use rice scoop/spoon/ tongs ,stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - Interior of toaster oven soiled with encrusted food debris. **Repeat Violation**
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
High Priority - Toxic substance/chemical stored by or with food. Over dressings
High Priority - Vacuum breaker missing at hose bib, at mop sink faucet
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can **Repeat Violation**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken soup in walk in cooler **Repeat Violation**
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