SHAWARMA MEDITERRANEN GRILL

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 cooked rice (61F - Cold Holding) in microwave across from Cook line, as per operator less than 2 hours.

High Priority

Toxic substance/chemical improperly stored.

High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored with clean containers on shelf to the left of three compartment sink. Operator removed can from shelf. **Corrected On-Site**

High Priority

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler raw chicken stored in container over raw beef. Operator arranged containers based on minimum cooking temperature **Corrected On-Site**

High Priority

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.

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. Observed Yosepp performing food preparation working less than 60 days without food employee agreement. Form was provided and signed. **Corrected On-Site**

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.

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 Jenifer Sanchez, hired more than 60 days, performing food preparation without employee training .

Intermediate

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in reach in cooler across from front counter container with employee personal food. Operator removed container from reach in cooler. Observed personal cell phone on top of preparation area across from cook line. Operator removed phone. **Corrected On-Site**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler across from three compartment sink cooked rice and lentils and lentil soup cooked more than 24 hours without date marking.

Intermediate

In-use wet wiping cloth/towel used under cutting board.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation table across from walk in freezer a wet towel under cutting board.

Basic

No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink to the left of reach in cooler. Operator provided paper towels. **Corrected On-Site**

Intermediate