THE KEBAB SHOP

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cut tomatoes cold held at 45F in front line cooler. Per operator, tomatoes transfer to unit 1.50 hours before the inspection. Operator placed ice packs on tomatoes for quick chill. **Corrected On-Site** **Warning**

High Priority

Employee personal food not properly identified and segregated from food to be served to the public. -

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee personal food item stored in walk in cooler not Identified from restaurant food. **Corrected On-Site** **Warning**

Basic

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/.

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/. Observed no food manager on duty at the time of inspection. **Warning**

Intermediate