SHAH'S BAKERY

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked tomato (111F - Cooking) and butter (108F - Hot Holding). Employee placed items to be reheated during time of inspection.

High Priority

Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken kabob (151F - Cooking). Employee reheated chicken kabob (168F - Hot Holding). **Corrected On-Site**

High Priority

Operating with an expired Division of Hotels and Restaurants license.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed restaurant license expired during time of inspection.

High Priority

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Eggplant kash prepared as per operator more than 24 hours without date marking.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Eggplant kash prepared as per operator more than 24 hours without date marking.

High Priority

Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky trap over stand mixer in kitchen.

Basic

Food stored on floor.

Basic - Food stored on floor. Observed container of salt on floor operator removed container of salt from floor. **Corrected On-Site**

Basic

Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer.

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave with food debris.

Basic

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler across from cook line during time of inspection.

Basic

Working containers of food removed from original container not identified by common name.

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt and sugar across from three compartment sink not bearing label of common name.

Basic

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink to the left of exit door blocked by equipment.

Intermediate

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment using chlorine without proper test strips to measure concentration.

Intermediate

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl in bucket containing salt and sugar. Operator removed no handle bowl during time of inspection.

Basic

Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Benjamin R., as per operator hired more than 60 days, Engaging in food preparation without proof of employing training.

Intermediate

Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preperation without hair restraint. Employee attained gat during time of inspection. **Corrected On-Site**

Basic

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment with a non seating license serving 1 customer during time of inspection. Dinning room has 15 seats.

Basic

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled with accumulation of food during time of inspection.

Basic