SHAWARMA SHACK

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice held at 132F Employee re heat to 65F Corrected On-Site

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser at handwash sink next shawarma cooker broken and unable to dispense paper towels

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef in reach in freezer.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Observed probe thermometer out of batteries.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken and sauces stored in walk in cooler. Per operator, items cooked yesterday more than 24 hours.

Basic - Single-service articles improperly stored. -Observed cases with single used utensils stored on floor.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at prep station not stored in sanitizer solution.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked noodle in walk in cooler. Repeat Violation Admin Complaint

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees personal eggs stored in walk in cooler not identified or segregated from restaurant foods.

Basic - Food not stored at least 6 inches off of the floor. -Observed beef and chicken not stored 6 inches off walk in cooler floor.

Basic - Food stored on floor. Observed container with cooking oil stored on kitchen floor.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw chicken and ground beef stored over bread in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over falafel in walk-in cooler. Operator removed eggs to bottom shelf. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed 2 unlabeled spray bottles with sanitizer in kitchen area. Operator labeled Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed accumulation of dead flies on glue traps in prep area. Operator discarded Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from an open container at front line. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Operator removed Corrected On-Site