SHAKRA'S DELI

High Priority - Raw Philly beef and raw chicken stored over ready-to-eat Mozzerella sticks and cheese not commercially packaged In reach in freezer back kitchen operator stored food properly Corrected On-Site Repeat Violation Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Working containers of flour removed from original container not identified by common name. Employee provided label Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed uncooked chicken stored over ready to eat cheese sticks items not all commercially packaged in reach in cooler. Operator stored products properly. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizing solution at 200+ ppm. Operator remixed solution to 100 ppm Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over pickles and fully cooked turkey at stainless reach in cooler in back prep area. Raw shaved beef over stuffing and fully cooked meatballs at white reach in freezer by triple sink. Both products not in commercial packaging. Educated operator on proper storage procedures.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: beef gravy (117F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator returned gravy to stove to reheat to 165+F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection at rear of building.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has an accumulation of food debris and or black mold like substance.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer buckets. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cut tomatoes, lettuce without an approved AOP. Advised operator of proper procedures for bare hand contact. Operator washed hands, put on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked sausage (45F - Cold Holding); raw breaded chicken (45F - Cold Holding);not prepared or portioned today. Operator stated items out of temperature approximately 1 hour. Operator placed items into reach in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came to cook line put gloves on; no handwash and started to work with foods; Educated operator changed gloves and washed hands Employee touched clothes and then engaged in food preparation without washing hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-52F - Cold Holding);in reach in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; foods overstocked and kept in shallow pan; operator covered and made smaller portions; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (98-100F - Hot Holding) at cook line; food out of temperature for approximately 1 hour; food moved to cooler; Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine over 200ppm);at cook line; fixed to 100 ppm Corrected On-Site

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/

Basic - Employee with no hair restraint while engaging in food preparation/ Employee with no beard guard/restraint while engaging in food preparation- at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- display case has accumulation of food debris

High Priority - Raw animal food stored over or with unwashed produce. Ground beef over cucumbers/reach in cooler/kitchen/corrective action taken/operator stored foods properly. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Aluminum platters/top of reach in cooler.

Basic - Food stored on floor. Oil/shortening containers/onions/kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Defrosting chicken/corrective action taken/operator stored chicken back in cooler. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrective action taken/operator posted consumer advisory. Corrected On-Site

Basic - Single-service articles improperly stored. To go containers on floor/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Beverage pitchers stored under towel dispenser by counter Hand wash sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy 45f in large pot, removed to smaller containers.

Basic - Employee eating in a food preparation or other restricted area. Eating in back prep area.