Al Shami

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean stacked cups on storage shelf next to tea machine unable to properly air dry Repeat Violation

Basic – Equipment or utensils not designed or constructed in a durable manner

Multiple handles of the kabobs are taped up- not constructed in a durable manner.

Basic – Food stored on floor

Two containers of oil stored on floor in dry food storage area.

Basic – Time/temperature control for safety food thawed in an improper manner

Multiple bags of food thawing at room temperature near triple sink. Discussed with operator

High Priority – Operating with an expired Division of Hotels and Restaurants license

Establishment license expired 6-1-23 Admin Complaint

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

Raw chicken stored above raw beef and other raw frozen foods in reach in freezer, products not commercially packaged in reach in freezer across from dry food storage area.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

yogurt drink (46F – Cold Holding)in reach-in fridge in hall across from drink area. Observed air flow blocked in fridge by soda cans. Discussed with person in charge

Also, garlic sauce w/ egg(45F – Cold Holding) in reach-in cooler across from prep table. Observed cups of garlic sauce stacked above chill line of reach-in cooler. Operator removed top layer to chill garlic sauce.. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Spray bottle containing toxic substance stored on shelf in storage area near single service items

Also, toxic chemical stored next to equipment in prep area. Operator removed spray bottle of cleaner and pack of cigarettes to properly store both items. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site Repeat Violation

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

No proof of training for an Employee hired more than 60 days. Employee stated he's been employed for approximately 90 days.

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 unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. The Employees working signed form during this inspection Corrective Action Taken Repeat Violation

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only

Propane tank in dry food storage area.