THE HALAL GUYS

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter at mop sink faucet without a vacuum breaker.

Basic - Ice buildup in reach-in freezer near the office. Operator removed ice. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator properly using Time as a Public Health Control with no written plan. Operator was emailed a copy of the paperwork and it was filled out during inspection. Corrected On-Site

High Priority - Gyro meat in a broiler that is turned off. Operator turned on . Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler at front counter hummus (47F - Cold Holding); Egg plant (48F - Cold Holding). Per operator, items have been out of temperature for approximately 45mins. Items placed in low boy cooler to cool down. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in low boy cooler under grill, gyro (63F @ 4:00 - Cooling since 11:30). Item packed in a deep metal pan and placed in unit with lid on. PIC separated meat into shallow trays and placed in reach-in freezer to rapid cool. Second temperature gyro (39F @ 4:55) - Observed in walk-in cooler, chopped tomatoes (56F @ 4:20- Cooling since 1:24). Item was being cooked in deep double plastic pans with lids on. Items placed in reach in freezer on shallow trays to rapid cool. Second temperature gyro (36-45F @ 4:55) Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.

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/

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with degreaser next to 3 compartment sink. Operator labeled bottle. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee ice cream stored on top shelf in reach in freezer not segregated or identified from restaurant foods. Operator removed and stored properly. Corrected On-Site

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

Basic - Ice buildup in reach-in freezer.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink located next to cold drink reach in cooler the hot water temperature 74F after running it continuous for approximately 3 minutes.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12.01.2022.

Basic - Employees with no hair restraint while engaging in food preparation. Operator had employees put on hair restraints. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed employee stacked pita bread on top of chicken while it was cooking on the grill.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored over/not properly separated from ready-to-eat food. Observed employee stacked pita bread on top of chicken while it was cooking on the grill. Bread did not reach 165 degrees or higher.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter at the grill- Gyro meat- 85-110. Employee reheated to 175. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.

Intermediate - - From initial 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. Warning - From follow-up inspection 2021-10-05: Observed all new employees who were hired less than 60 days ago per manager. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on walk in cooler gaskets. - From follow-up inspection 2021-10-05: Observed mold like substance on walk in cooler gaskets. Time Extended