- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks next to soda boxes.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions and sauce buckets on floor in Walk in cooler.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee eating behind front counter near open steam table and flip top cooler.
- Basic - Food debris accumulated on kitchen floor. Behind cookline equipment.
- Basic - No copy of latest inspection report available.
- Basic - Water draining onto floor surface. Under prep sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket of water.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet blue cloths throughout kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 128°. Stirred by employee 145°. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over vegetables in Walk in cooler.
- High Priority - Shell eggs are not clean. Eggs in Walk in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Excessive food debris and soil on naan mitt used for tandoori oven.
- Intermediate - Employee used handwash sink as a dump sink. Drink ice in rear handwash sink. Corrected by staff. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Rear sink.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both sinks.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Rear sink.
|
07/31/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Prep table. **Warning**
- Basic - Hood filters in disrepair. Above cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: tomatoes 55 lettuce 56 feta 55. Move all items to other cold holding unit until able to maintain safe temperature. Walk in cooler: chicken 44 fish 44. **Warning** CALLBACK: flip top cooler no longer in use. Walk in cooler beef 44° feta 44° chicken 38°. Beef and feta have been in and out of cooler throughout day. Chicken has been in overnight.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
3/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Corrected by manager. **Corrected On-Site** **Warning**
- Basic - Current Hotel and Restaurant license not displayed. With owner in Orlando. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Prep table. **Warning**
- Basic - Hood filters in disrepair. Above cookline. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Metal bins above warewashing sink. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils on prep table. Corrected by manager. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: tomatoes 55° lettuce 56° feta 55°. Move all items to other cold holding unit until able to maintain safe temperature. Walk in cooler: chicken 44° fish 44°. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Shell eggs over beef. Corrected by manager. **Corrected On-Site** **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. In Walk in cooler. Corrected by manager. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris and sanitizer bucket in front sink. Hand towels in rear sink. Corrected by manager. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear sink. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Tomatoes, lettuce, eggs, cheese in flip top cooler 55-56° **Warning**
|
3/26/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. Installation in progress at time of inspection.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
|
11/27/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Kebab, 500 Prime Outlets Blvd, Saint Augustine, FL »