KABAB HOUSE

High Priority - Toxic substance/chemical improperly stored. Observed: multiple spray chemicals stored next to the to go containers under the expo table. The sprays were moved away. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed employee drink the can opener blade with dried debris on it.

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

Basic - Stored food not covered. Observed: 41° chicken in the walk-in cooler not covered. Plastic wrap was added. Corrected On-Site Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Observed the floor by the mop sink has a build up of dried grease. Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed: make cook staff rub nose with back of hand, no hand wash, continue plating in the kitchen. ALSO, left kitchen to serve tray of food, came back touching door handle, picked up just cooked bread, no handwashing was done. Discussed handwashing with owner, who translated to staff. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed: printed T-shirts used to package raw chicken in the reach-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat in the cook line e flip top reach-in cooler, 44°, ice was to be added. Other items in unit, 40,42,43.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: rice in the kitchen, in a bowl 129°.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed: chicken cooked in a tandoori oven, partially to 138-152, then removed for further cutting, cooling and cooking, no application approved.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: kitchen hand wash sink lacked paper towels. Napkins were then stacked next to the sink on the cabinet. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: sauces in the walk-in cooler made yesterday, no dates. Dates were to be added by staff per owners request. Corrective Action Taken

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Observed: non continuous cooking oF chicken in the tandoori oven, not reaching 165° on the first cook. No procedures, no monitoring being done, per the owner. Application and written procedures were printed out.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed: ceiling tile in the kitchen, side corner, is knocked out of place.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: unsealed water bottle stored over the flip to0 reach-in cooler, in the cooking kitchen.

Basic - Food stored on floor. Observed bulk oil stored on the floor in the kitchen.

Basic - Food-contact surface not smooth and easily cleanable. Observed: a hand towel used to load dough into the tandoori oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the soda nozzles has build up of debris. ALSO, the drain under the front line hand wash sink has an accumulation of debris.

Basic - Stored food not covered. Observed: food cooked yesterday in the walk-in cooler, 42° and below, not covered. staff was asked to cover with plastic wrap. Corrective Action Taken

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Observed: the wash and rinse water was not clean, and no sanitation step was used in the process.

Basic - Wood food-contact surface not properly sealed. Observed wood under front line back counter, not sealed.

Basic - Worn, torn and/or soiled floors/carpeting. Observed: areas along the wall and on the kitchen floor have an accumulation of soil/grease/debris.

High Priority - Dented/rusted cans present. See stop sale. Observed q dented can of garbonzo beans on the dry goods shelf by the back door.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed plant food in the reach-in freezer by the back door, in non food grade to go bags.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: toasted plant food on the cook line prep table, 108°. This was placed in the walk-in cooler and reached 97° in 10 minutes. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed: chunks of food in the cook line/prep hand wash sink. This was then cleaned. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: lack of trainers number on multiple certificates. The number was added to some of the certificates during the inspection. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks by the back door, not secured.

Basic - Single-service articles improperly stored. Observed multiple cases of single serve items on the floor on the front line. These were all placed on counters. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed: quaternary amonia tablets stored over clean dishes. These tablets were moved below. Corrected On-Site

Intermediate - Food employee handling animals/service animals. Observed an employee water bottle stored on the back shelf over guest food. The drink was discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: both cutting boards are stained.

Intermediate - Handwash sink used for purposes other than handwashing. Observed: a mop in the mid kitchen hand wash sink. The mop was removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at the mid kitchen hand wash sink. Napkins were added. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed: reach-in cooler and flip top coolers with build up of dried food.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment handles. These were moved to a clean surface. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the hood filters have an accumulation of grease.

Basic - Single-service articles improperly stored. Observed: on the front line single serve stored on the floor.

High Priority - Container of medicine improperly stored. Observed: pepto-bismol stored over guest food in the glass door reach-in cooler. This was moved to the bottom shelf. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed: 0 ppm at the 3 compartment sink. The solution was dumped and changed.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: hummus stored on a prep area by the expo window, 80F. This had been out since open.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: hummus 80F by the expo window. ALSO, sauce in the walk-in cooler 44F. The sauce had been out earlier for service.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: 1 expired certificate.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a back pack stored on the bulk flour by the back door.

Basic - Open dumpster lid. Observed: the lid was open.

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. Observed 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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed person In Charge unable to provide proof that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense rice in Walk-in Cooler Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with multiple cutting marks with stains in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored above prep table. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled.

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed two trays of chicken in kitchen at below 135 and not in an active cooling stage. Chicken had been prepared 1 hour earlier. Manager placed in Walk-in Cooler Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by dry goods storage area Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense rice from Walk-in Cooler . Manager removed bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee cup stored above prep table. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled Repeat Violation

Basic - Single-service articles improperly stored. Observed box of portion cups on floor behind front counter. Manager placed box on shelf Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above pans with cooked Goat and Chicken stew, as well over gallons of milk. Manager placed raw chicken on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Chicken in kitchen at 95F cooked 1 hour earlier, cooling at ambient room temperature. Manager placed Chicken in Walk-in Cooler. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by dry goods storage.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen have cut marks and soiled in the cut marks. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in kitchen. Manager removed drink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave with accumulation of food debris on handles. Repeat Violation

Basic - Plumbing system in disrepair. Observed drain lines from hand wash sink at from counter and drain lines from ice machine discharging into a common discharge pipe that appears clogged and gray water overflowing from the common discharge pipe into a pan stored under the drain pipes intended to collect overflowing drain pipe.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single use aluminum pans not inverted or protected in back storage area. Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw meat stored above spring rolls.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked Chicken at 78F cooling at ambient temperature for one hour. Manager put Chicken in Walk-in Cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the interior surface of the ice machine. Manager had employee clean ice machine Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chlorine in kitchen

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer cleanable

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored above food in dry goods rack and employee purse above single serve forks. Corrected On-Site

Basic - Food stored on floor. Observed pot of yogurt stored on floor in Walk-in Cooler and observed two bags on raw onions stored on floor in dry good area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above top of food within a food container of sugar in the kitchen Manager corrected handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris on handles of both microwaves and Reach in Cooler in kitchen Repeat Violation

Basic - Plumbing system in disrepair. Observed hand wash sink at front counter, hot water handle inoperable and in disrepair

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve portion cups and trays on the floor in front server area. Observed single serve take out trays not inverted in kitchen. Manager inverted single serve trays, Corrected On-Site Repeat Violation