SULTAN KEBOB

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground beef over fish in the reach in cooler. The owner moved the fish. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board soiled. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container in the sink. The owner removed it. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Antonio has been working for more than 60 days. Warning

Intermediate - No soap provided at handwash sink. Observed in the ware washing area. The owner brought soap. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn. Warning

Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor on a step. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. The cook removed them. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. Warning

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook removed his gloves and put on clean gloves without washing his hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground beef over lamb at the cook line drawer cooler. The chef moved the lamb to the top drawer. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed under the cooking equipment.

Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor in the back room. The manager put it on a shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs on the oven door. The cook removed the tongs. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw steak, beef and lamb over cucumber ps and other vegetables in the reach in cooler at the kitchen entrance. The cook moved the items to the correct shelf. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a thermos on top of a cutting board at the reach in cooler in the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on the white cutting board. The cook removed the cell phone.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed the cook watering a watch.

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

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled throughout the kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. The operator paid the license during the inspection confirmation number 4930913.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the chef rinsing off the tongs in the hand wash sink at the cook line. The owner coached the chef. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed in a container with fries. The owner removed the bowl.

Basic - Ice scoop handle in contact with ice. Observed at the front counter. The manager inverted the scoop. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the men's restroom.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of fries. The chef removed it. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at the preparation area. Repeat Violation

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn in the kitchen.

Basic - Hole in or other damage to wall. Observed under the counter by the register.

Basic - Ice buildup in reach-in freezer. Observed in the chest freezer upstairs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed falafels stored in a regular "Thank you" bag located inside reach in cooler, directly behind front counter register. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed food containers of raw fish, raw shrimp and uncooked calamari, stored over boxes of fresh lettuce, inside reach in cooler next to front counter register.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (90F - Hot Holding) located on kitchen prep cooler, less than 4 hours. Manager placed rice on stovetop to reheat to 165F and above. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed plastic portion containers, with no handle stored inside a container of cooked rice, located at prep cooler.

Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep coolers. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed and tested chlorine sanitizer at 0ppm, due sanitizer connected to lime-away container and not chlorine sanitizer. Employee replaced container with chlorine and tested again at 100ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed chopped lettuce stored in a regular "Thank you" grocery bag, inside reach in cooler next to front counter register.

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils stored in handwash sink across from kitchen cookline. Employee removed items stored in sink. Corrected On-Site

Intermediate - No soap provided at handwash sink located across from kitchen cookline.

Basic - Current Hotel and Restaurant license not displayed or posted at the time of inspection.

Basic - Cutting board has cut marks and is no longer cleanable located at prep cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler next to front counter register.