Nara

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

Three door lowboy by reach in freezer by cookline at 51F ambient. Observed ice buildup in back of unit.

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

Observed multiple packs of cigarettes stored on reach in freezer at cookline. Person in charge removed. Corrected On-Site

Basic – Raw fruits/vegetables not washed prior to preparation

Observed employees cutting heads of lettuce and radishes directly from bag without washing.

Basic – Single-service articles not stored inverted or protected from contamination

To go items not inverted at top shelf at make line.

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed employee handling toothpick that had been in his mouth with gloved hands, then handle clean single service items without handwash.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed two flying insects under dishmachine

Observed approximately 5 flying insects at bar area by drink storage

Observed 9 flying insects in employee restroom. Warning

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

License expired 6.1.23. Admin Complaint

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

In glass door reach in cooler observed ground beef and chicken stored over intact beef.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Chicken in lowboy stored next to reach in freezer at cookline at 50F. Overnight temperature per person in charge. Ambient temperature of unit 51F.

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

Chicken in lowboy stored next to reach in freezer at cookline at 50F. Overnight temperature per person in charge. Ambient temperature of unit 51F

In fliptop across from cookline cheese, heavy cream at 47F. Person in charge states has been in and out of unit

Lamb in glass door cooler at 46F. Sheet pans may be blocking airflow. Person in charge states has been in unit. Person in charge states repair service due to arrive tonight or tomorrow. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Cooked shawarma chicken on back of unit at 116F. Recommend holding on time.

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

Vacuum breaker missing from non chemical side of splitter at mop sink. Repeat Violation Admin Complaint

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

No proof of biohazard clean up plan provided during inspection. Provided to operator. Corrective Action Taken Repeat Violation

Intermediate – Misrepresentation of a fruit or fruit juice

Establishment has "fresh pineapple" and "fresh watermelon juice" on menu. Establishment is utilizing bottled and canned juice per person in charge. Not squeezing themselves. Admin Complaint

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

Person in charge unable to provide chlorine test strips for dishmachine.

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/n4 + employees working with no CFM present.

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

Person in charge unable to provide probe thermometer during inspection.

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

Person in charge unable to provide any training for employees working longer than 60 days. Warning

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

No proof any employee informed of reporting duties. Repeat Violation Warning

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service

Per person in charge serves shawarma directly from cone with no secondary cook step. No consumer advisory present. Person in charge posted during inspection. Corrected On-Site