Nomiki’s Plakka

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area. Repeat from 05-15-2023. Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Frozen fish for personal used stored with food served to the public.

Basic – Floor tiles missing and/or in disrepair. On cooks line and in dish area. Repeat from 05-15-2023 Repeat Violation

Basic – Hole in or other damage to wall. Across from hot water heater.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris inside walk in cooler.

Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No functioning light.

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. Observed employee loading dishes into the dish machine with bare hands and then without hand washing, unloaded the clean and sanitized dishes from the machine. Educated operator and observed proper hand washing. Discussed with operator proper hand washing. Corrective Action Taken

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. gyro cone (45 F – Cold Holding); butter (48 F – Cold Holding); Greek lasagna (46 F – Cold Holding) inside walk in cooler located at back of restaurant

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees gyro cone (45 F – Cold Holding); butter (48 F – Cold Holding); Greek lasagna (46 F – Cold Holding) inside walk in cooler located at back of restaurant

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Gyro cone, time improperly tracked on form vs. time placed on spit. Operator marked time on white board. Corrected On-Site

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee, Facillia, without food handlers training,.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had forms but not completed, completed during inspection. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roaster potatoes per operator made over 24 hours prior not date ,asked.