- Basic - Reach-in cooler gasket torn/in disrepair. Right hand side make table.
- Basic - Working containers of food removed from original container not identified by common name. White powder container, above prep table at kitchen entry. Also, sauce in a feta cheese container. Per worker sauce is sashimi sauce. Server station.
- High Priority - Spray hose at dish sink lower than flood rim of sink. Dump sink of dish machine. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Above triple sink. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine, more than 200 ppm. Bleaching strip. Near dish machine. At call back, solution is less than 50 ppm.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine solution.
|
3/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. Buffet pans' lids. Behind buffet.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives and other cooking utensil, drawer of prep table at the entry of kitchen solider with yellow liquid.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened can of soda, cup with personal drink. On table where worker is cutting tomatoes.
- Basic - Food stored in dry storage area not covered. Rice under prep table, spices above prep table. Kitchen.
- Basic - In-use falafel scoop stored in standing water less than 135 degrees Fahrenheit. 120°, at the edge of the grill.
- Basic - Reach-in cooler gasket torn/in disrepair. Right hand side make table.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Prep table where worker cutting tomatoes.
- Basic - Working containers of food removed from original container not identified by common name. White powder container, above prep table at kitchen entry. Also, sauce in a feta cheese container. Per worker sauce is sashimi sauce. Server station.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook, making a salad. Discussed hand washing procedure.
- High Priority - Employee washed hands with no soap. Cook, wet hands with sprayer in dump sink of dish machine, then dried and put on gloves to make an customers order. Discussed hand wash procedure, again with her and manager.
- High Priority - Live, small flying insects in food preparation area. Buffet. Dinner room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken with onions 63-64°, cut lettuce 52°, cut tomatoes 53°, gyros 50°, steak 47°, falafel 63°. Right hand side make table. Corrective action taken, placed items in reach in freezer. In walk in cooler: cuscus 45-47°, tzaziki 44°, pasta 48°, sundried cooked rice 44-51°, Bulgarian cheese 47°, falafel 47°, cooked rice with lentils 44-50°. Items in unit since Saturday. Stop Sale issued. Also, buffet line tzaziki 51°, stuffed grape leaves 58°, hummus 58°, eggplant dip 60°, tabbouleh 60°. These items are far from the ice. Corrective action taken, added ice to this area.
- High Priority - Spray hose at dish sink lower than flood rim of sink. Dump sink of dish machine. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at hose bibb. Above triple sink. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine, more than 200 ppm. Bleaching strip. Near dish machine.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine solution.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Right hand side make table across from grill, ambient temperature is 50°. Also, walk in cooler air blowing out of vents is 47°, ambient thermometer reads 50°
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Can opener, microwaves in kitchen, make tables racks, ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to dish machine. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cooked chicken placed covered in walk in cooler. This unit ambient temperature is 50°. Corrective action taken, moved chicken to reach in freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler, per cook was made on Saturday. **Repeat Violation**
|
3/3/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In chicken in make table top of cooler at cook line. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Able to see light coming from around rear exit door.
- Basic - In-use tongs stored on oven door handle. Multiple. Moved. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at cook line, at 130°. Corrective action - Placed on burner. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Thawing raw chicken, slowly running on one area of chicken, not submerged or running water touching other pile of chicken. Corrective action - started prepping.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cutting board at cook line.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 25 ppm bucket, not at 120°.
- High Priority - Spray hose at dish sink lower than flood rim of sink. Employees use spray hose but are not placing it on hook between uses. Moved up. **Corrected On-Site** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Above triple sink.
- Intermediate - Accumulation of black substance in the interior of the ice machine. On ice shield and around bolts of ice shield.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to dish machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Hummus in walk in cooler.
|
11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. On cut lettuce **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface. On hood edge by filters
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Falafal utensils, 80° water **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Rear
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked spinach in sink at 34°, corrective action: moved to cooler
- Basic - Silverware/utensils stored upright with the food-contact surface up. Scoops, whisk, spatulas under slicer table
- Basic - Single-service articles not stored inverted or protected from contamination. on shelf in kitchen **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Several on storage shelf by cook line
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw wrapped steak then pitta with same gloves **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shelled eggs over onion in wic and raw chicken over veggie falafel in reach in freezer **Corrected On-Site** **Repeat Violation**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Prep sink
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chl in bucket **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Food service manager not certified within 30 days of employment. Abed Taji
- Intermediate - Handwash sink missing in food preparation room or area. Back area, placed a table and chopping onions
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. mgr arrived , went to bank **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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees
|
6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/17/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Triple sink lacking sanutizer. 2 sani buckets lacking sanitizer
- Critical - Establishment operating without a current Hotel and Restaurant license. License violation is currently on a A/C from inspection dated 09/14/2012.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs stored on oven door handles
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In server station and on prep table in kitchen Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Interior of machine has black slimy build up on white guard cover
- Observed cutting board grooved/pitted and no longer cleanable. Multiple on cooks line
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee failed to washhands prior to putting gloves on then preparing food.
- Critical - Observed employees food not seperated from establishment food. Open bottles of drinks and containers of employee food on shelves in walk in cooler.
- Critical - Observed encrusted material on can opener. blade on can opener has old food debris
- Critical - Observed encrusted, soiled material on slicer. Old food built up Repeat Violation.
- Critical - Observed food stored on floor. Fry oil jugs and buckets stored on floor in storage area. Repeat Violation.
- Critical - Observed interior of microwave soiled. Both microwavex on cooks line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken chunks 49f, chickensalad 47f, tuna salad 47-48f, hummous 48f, chicken pastas 46-48f, rices 46-47f, baked chicken 47-49f, squash 45f, couscous 50f, egg plant 52f, gyro sauce 47f, kibbi 47f, fetta cheese 50f chicken skewers 48f. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored over raw vegetables. Whole shell eggs stored over raw onions. All in walk in cooler Repeat Violation.
- Observed reach-in cooler gasket torn/in disrepair. coolers on cooks line
- Critical - Observed spray hose at dish sink lower than flood rim of sink. At single sink in kitchen Repeat Violation.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
9/25/2012 | Complaint Full | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons, spatulas Corrected On Site.
- Critical - Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. 130F kabob cooked again, 155F Corrected On Site.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- No copy of latest inspection report.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. interior
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. grabbed pitta and touched hummus, toched cooked veggies and cooked meats Corrected On Site. got spatula
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. got raw cabobs than scoops cooked food with bare hand to plate Corrected On Site. washed hands and got spatula
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. bucket with feta cheese in walk in cooler Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. prep reach in cooler by lid Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 47F hummus, iced down to 40F Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over grape leaves in upright reach in freezer Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. scrape sink Corrected On Site.
- Critical - Observed toxic item stored by food. windex Corrected On Site.
- Critical - Observed unlabeled squeeze bottle. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. rear
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site. 100ppm
- Critical - Working containers of food removed from original container not identified by common name. several Corrected On Site.
|
9/14/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
5/25/2012 | Complaint Partial | Call Back - Complied |
- Critical - Observed raw sewage on ground of establishment. Outside by back door, can walk into restaurant without stepping on it.
|
5/23/2012 | Complaint Partial | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. by ice machine
- Critical - Food not properly protected from contamination. bottom of bowl with chips touching other chips Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers. by dishmachine
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine and bucket.
- No copy of latest inspection report.
- Critical - Observed dented/rusted cans. chick peas Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hummus 48F, feta cheese 46F in cold buffet, filled up time as public health control, wrote time on log; must discard foods at 2:30pm Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. chicken, moved to cooler Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm bleach in buc Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. falafel 80F, explained time as public health control, wrote time Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. beef, gave sign Corrected On Site.
|
1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tongs hanging from oven door Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. ice scoop stored in a bucket on top of a soiled terry cloth towel
- Critical - Observed food stored on floor. oil in container on floor near dry storage
- Critical - Observed live flies in kitchen. small flies near 3 compartment sink arwa
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. buffet items; hummus, chick peas, taziki sauce Corrected On Site- discarded - discussed Time as A Public Health Control
- Critical - Observed uncovered food in holding unit/dry storage area. lid on bilgar wheat does not seal container ,lid is a plastic plate
- Wet wiping cloth not stored in sanitizing solution between uses.
|
8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
|
5/18/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
5/18/2011 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
4/15/2011 | Complaint Full | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on low oven handle Corrected On Site.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up/food debris reach-in
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hummus 60 degrees F buffet line Corrected On Site. ice bathed
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Vacuum breaker mising at hose bibb. triple sink hose
|
2/22/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared and held more than 24 hours with not properly date marked. soup and hala meat pie
- Critical. Working containers of food removed from original container not identified by common name. multiple throughout Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over veggies in reach-in freezer
- Critical. Observed food stored on floor. tomatoes in walk-in cooler and fry oil jug
- Critical. Observed uncovered food in holding unit/dry storage area. multiple Bulk spice containers Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. towel in ice scoop holder, Nonfood grade hose used to rinse dishes.
- Observed gaskets/seals on cold holding unit in poor repair. reach-in cooler Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable. unsealed wood shelves in kitchen window and server area
- Observed nonfood-grade containers used for food storage. bulk containers Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer in sanitizer buckets
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. holder also Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. portable fan in kitchen Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. utensils in dirty container Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. plates not inverted, cutting board on floor Repeat Violation.
- Equipment and utensils not properly air-dried. bulk containers in dish area
- Observed reuse of single-service articles. lemon juice bottles
- Critical. Hot water not provided/shut off at employee hand wash sink. kitchen
- Critical. Vacuum breaker mising at hose bibb. spigot at triple sink.
- Observed attached equipment soiled with accumulated dust. vent covers in walk-in cooler
- Observed personal care item stored with food. employee phone above prep unit
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chl in sanitizer bucket Corrected On Site. Repeat Violation.
- Critical. Observed unlabeled sanitizer bucket Repeat Violation.
- Critical. Observed flammable material stored around water heater. For reporting purposes only. boxes of single service items
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical. No proof of current employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. No employee food handler books available
|
8/12/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Food packaged in a food establishment, shall be labeled as specified in law. Labeling - Public food service establishments which prepare and package food products must ensure that packaged food products are properly labeled. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. Preventing Contamination from Hands. (D) Food EMPLOYEES' shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
|
6/21/2010 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical. Observed food container not properly labeled. Cookies front counter.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 45 f, reach in cooler. Corrected On Site. put in walk in coooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Bread/cheese on table by buffet not under sneezeguard.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Salt
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Ice scoop
- Observed nonfood-grade containers used for food storage. Bulk containers.
- Observed nonfood-grade containers used for food storage. Coffee stored in paper cup
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood shelf at window pass thru window.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Observed single-service articles improperly stored. Plastic utensils different directions.
- Observed single-service articles stored without protection from contamination. Containers on shelf above rear door.
- Critical. Vacuum breaker mising at hose bibb. Faucet by dishmachine hose attached.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen.
- Critical. Observed toxic item improperly stored. Insect spray on reach in cooler.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired 10/09.
|
4/13/2010 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
9/4/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef in reach-in and chicken in walk-in
- Critical. Food not properly protected from contamination. ice scoop in dirty container and cloth towel in it also Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef, turkey over grape leaves and chips in upright freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. on mint leaves, on sugar and salt Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water 126F Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. prep unit and upright freezer Repeat Violation.
- Observed nonfood-grade containers used for food storage. for lentils, sugar, salt and rice Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dust on small fan, table Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons in container Corrected On Site. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. utensils in container Corrected On Site.
- Critical. Observed dead roaches on premises. one under dishmachine, cleaned up Corrected On Site.
- Critical. Observed live flies in kitchen. 2 big flying around and 3 small/nets by standing water
- Observed floor area(s) covered with standing water. by shelf and electrical panels
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. bleach, more than 200ppm in bucket
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket Repeat Violation.
- Wet mop not hung to dry. in mop bucket
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. rear door has a lock on it
|
9/4/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/15/2008 | Routine - Food | Administrative complaint recommended |
Restaurant representatives - add corrected or new information about Hala Arabic Bakery & Sandwichs, 4323 S University Blvd, Jacksonville, FL »