- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lamb 50°-51° in glass reach in cooler across from cook line. Cut tomatoes 55° in prep along cook line,cut lettuce 63° raw hamburger meat 45-48° in prep reach in cooler across from cookline. Ground meat 44° in walk in cooler **Warning** At callback- ground beef, lamb, chicken in from reach in cooler 45-47° manager stated they were prepped an hour ago. Hamburger 48° reach in cooler across from grill. Raw chicken 45°, ground beef 46°, cooked scallion 46°, milk 46°, chick peas 46° walk in cooler.
- Intermediate - Cold holding equipment incapable of 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. Glass Reach in cooler across from cook line ambient 60°, prep reach in cooler across from cook line 55° ambient **Warning** At callback - reach in cooler ambient 43° across from gyro station, reach in cooler across from grill 41° ambient. Walk in cooler ambient 50°, all TCS food above 41°. One thermometer is reading 32° on inside, thermometer outside and inspector thermometer both reading 48-50°
- Intermediate - Spray bottle containing toxic substance not labeled. Purple spray bottle on chemical storage shelf by triple sink. **Warning** At callback - spray bottle unlabeled
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09/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean utensils or equipment stored in dirty drawer or container. Container of knives on prep table back of kitchen has excessive food debris on bottom. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bags of shredded carrots on top shelf in walk in freezer. **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic utensils in customer self service area, tops and bottoms facing different ways. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 0 ppm in bucket end of cook line. Manager replaced bucket, now 50 ppm**Warning** Corrected On-Site** **Warning** **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Large bulk container of sugar per manager under storage shelf back kitchen. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. egg plant 46-48° in walk in cooler made late last night according to manager. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. egg plant 46-48° in walk in cooler made late last night according to manager. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lamb 50°-51° in glass reach in cooler across from cook line. Cut tomatoes 55° in prep along cook line,cut lettuce 63° raw hamburger meat 45-48° in prep reach in cooler across from cookline. Ground meat 44° in walk in cooler **Warning**
- Intermediate - Cold holding equipment incapable of 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. Glass Reach in cooler across from cook line ambient 60°, prep reach in cooler across from cook line 55° ambient **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tongs stored on top of hand sink at entrance to kitchen. Manager removed **Warning** **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Purple spray bottle on chemical storage shelf by triple sink. **Warning**
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09/18/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In rice bulk container by walk in cooler. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Under storage shelf by triple sink.
- Basic - Food storage container/container lid cracked or broken. Container of raw beef has is broken/chipped in reach in cooler under front counter.
- Basic - Food stored on floor. Oil on floor in dry storage area. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat, corrected to 200 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice in cooker across from cook-line 119-120°, corrective action, manager turned up temperature on cooker.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Open container of Raw beef stored over open container of cooked meatballs, walk in cooler. Opened boxes of raw Philly cheesesteak and raw hamburger patties over boxes of wonton wrappers in walk in freezer.
- Intermediate - Employee used handwash sink as a dump sink. Food debris in hand sink next to stove.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on shelf by triple sink unlabeled, vinegar and water Per manager.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers, pots in dry storage area. Inverted. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In bulk rice in kitchen. Moved handle up. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Drain under hand sink, entrance to cook line.
- Basic - No copy of latest inspection report available.
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour in kitchen.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk sugar
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spatula **Corrected On-Site**
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Cloth used to bake bread
- Critical - Observed uncovered food in holding unit/dry storage area. Falafel in walk in cooler
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. near tandoori oven
- Critical - Handwashing cleanser lacking at handwashing lavatory. all
- Critical - Hot water not provided/shut off at employee hand wash sink. near tandoori oven Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. provided form
- Critical - Water pressure lacking at fixtures that require the use of water. hot water near tandoori oven
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7/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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