Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Multiple ceiling tiles in prep area not smooth, non absorbent and easily cleanable.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Flip top Reach in cooler across from rotisserie unable to maintain temperatures of 41F and below.Ambient temperature was 56F. Operator stated the cooler is being replaced this evening. Cooler is on site, just not set up as of this inspection. Warning

Basic – Employee with no beard guard/restraint while engaging in food preparation

Observed male employee with long beard preparing food at gyro station directly behind service counter. nAlso, two male cooks engaging food prep without hair restraints.

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

Two blenders atop drying rack next to triple sink had cover closed with water inside. Person in charge removed lids to allow proper air drying. Corrected On-Site

Basic – Food stored on floor

Several boxes of food items stored on floor in storage room adjacent to reach in freezer. Repeat Violation

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Scoop handle in ice machine located near reach in freezer was laying atop ice. Person in charge lifted handle away from touching ice. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Vent hoods above cooking station located directly behind service counter are soiled.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Observed wet wiping cloth atop prep table next to reach in freezer. Person in charge removed wet cloth. Corrected On-Site

High Priority – Food prepared in a private home. See stop sale

Person in charge indicated Kunafa cakes made with cheese were prepared at a family member's private residence and sold to the public. Person in charge removed items from sale to the public. Person in charge removed items from public sale. See Stop Sale

High Priority – Gyro meat in a broiler that is turned off

Two separate gyro cones with chicken and beef/lamb, respectively were not continuously rotating at cook station directly behind service counter. Observed rotisserie turned off. Employee turned rotisserie back on after discussed with employee. Corrected On-Site

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

Raw shell eggs stored over ready to eat container of pickles. Person in charge adjusted food items to correct order.

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

Observed raw chicken over raw beef in reach in freezer located near prep table. Person in charge put food items in order. Corrected On-Site

High Priority – Stop Sale issued due to food originating from an unapproved source

Person in charge indicated Kunafa cakes made with cheese were prepared at a family member's private residence and sold to the public. Person in charge removed items from sale to the public Stop Sale

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

cheese slice@12:14pm (57F – Cold Holding); inside flip top cooler directly across from rotisserie spitWarning Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

cut tomatoes@12:14pm (52F – Cooling); cut tomatoes@1:13pm (54F – Cooling); garlic sauce@12:14pm (55F – Cooling); garlic sauce @1:14pm (55F – Cooling);; Baba Ghanouj@12:16pm (53F – Cooling) in flip top reach in cooler at front counter across from rotisserie. Observed items cooling in reach in cooler that is unable to maintain temperature of 41F and below. Ambient temperature of reach in cooler 56F. Observed ice build up on interior fan of cooler.. Discussed with operator to remove cooling items and have them finish cooling in nearby reach in cooler to chill. Items prepped/ prepared approximately between 11a-11:15 per operator. Items removed to nearby cooler to chill. Corrective Action Taken Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards located in rear prep area near reach in freezer is soiled. nAlso, cutting board on reach in cooler across from rotisserie soiled/ stained. Repeat Violation

Intermediate – No soap provided at handwash sink

No soap at hand wash sink located next to triple sink. Person in charge added soap. Corrected On-Site

Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Employee food safety training certificate for Mostafa expired. That is the only training that the operator was able to provide during this inspection; although operator stated their were more employees . Warning