Athenian Garden

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.porous acoustic tiles over kitchen

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.over kitche

Basic – Current Hotel and Restaurant license not displayed.

Basic – Cutting board has cut marks and is no longer cleanable

Prep tables

Basic – Equipment and utensils not properly air-dried – wet nesting. Baking sheets staked on speed rack

Basic – Equipment in poor repair

Torn cooler gaskets on cook line

Basic – Floor tiles missing and/or in disrepair

Cook line

Basic – In-use wet wiping cloth/towel used under cutting board

Prep table in kitchen

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

Over dry storage room

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Cooler gaskets soiled

Basic – Unclean building components, attachments or fixtures

Fan covers soiled in walk-in cooler

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over prepared salads in glass reach in cooler

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at dish machine handled dirty equipment then proceeded to stack clean equipment without changing gloves or washing hands

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff observed hand washing baking sheets in tripe sink and using sanitizer

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Accumulation of grease on top of gyro meat broilersnCan opener blade soiled Repeat Violation

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ nMore than 4 employees present with no valid CFM. Per operator, employees with valid CFM temporarily working at other location

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pastitsio in walk in freezer prepared and frozen on 0/3

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

One employee certificate expired