The Eat Shop

Basic – Floor soiled/has accumulation of debris. Under and between equipment and prep tables

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer, the raw Philly meat was stored over cooked gyro meat. Employee removed gyro meat to another freezer. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, cheese (45F – Cold Holding); wings (45F – Cold Holding); raw chicken (45F – Cold Holding); butter (46F – Cold Holding). The operator turned down the thermostat of the unit to chill the items and cold hold. In the flip top cooler, cheese (52F – Cold Holding); raw chicken (52F – Cold Holding). Items moved to the cooler less than 4 hours ago. The items were moved to another cooler to chill and cold hold. Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the grill station, hamburger (95F – Hot Holding). The hamburgers were stored at room temperature for less than 1 hour. The owner will start using TPHC. Time mark applied. Paperwork emailed Corrective Action Taken Warning

Intermediate – Manager or person in charge lacking proof of food manager certification. Warning

Intermediate – No probe thermometer provided to measure temperature of food products.

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