Stella’s Greek Cuisine

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed an employee vape pen stored on a shelf above a food preparation area

The employee properly stored the personal item. Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Observed an employee engaged in food preparation wearing a wrist watch

The employee removed the watch. Corrected On-Site

Basic – Ice buildup in the walk-in freezer.

Basic – Wet mop not stored in a manner to allow the mop to dry in the dry storage area

The operator properly stored the wet mop. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed raw shell eggs stored over parmesan cheese in the walk in cooler

Observed raw fish stored over cut lettuce in the walk in cooler

The operator properly stored the raw foods. Corrected On-Site

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Observed no chlorine test kit for the dishmachine

Observed no quaternary test kit for the three compartment sink.

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/

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit

Observed operators probe thermometer read 180F for cooked chicken

Observed inspectors probe thermometer read 140F for cooked chicken

The operator calibrated the thermometer. Corrected On-Site