MATTS CASBAH

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Gregg Zubek, has no proof. - From follow-up inspection 2022-06-07: Time extended for 30 days Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2022-06-07: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2022-06-07: Time Extended

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. Tested 3 times at 0 ppm. Operator called for maintenance and he was at the door within 10 minutes. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Please pay promptly.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Gregg Zubek, has no proof.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener moderately soiled. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at dishwash area. Corrected On-Site Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nathan at sushi bar area and others. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Long board at cookline. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several areas throughout.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Smokeless puffer on clean dish shelf. And cell phone.

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - No suitable facilities provided to store employee clothing and other possessions. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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. Observed prep person cutting tomatoes ask what they were for stated salads educated had rewash Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yellow tail,tuna (46-49°F - Cold Holding)stop sale unable to determine when temperature went out Salmon 44-45°f recommend rapid chill Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Paint and paint thinner stored above oil outside storage Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) reach in soiled bar area corrected on site 2) soda gun bar dispenser corrected on site 2) cutting boards all Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line

Intermediate - No soap provided at handwash sink. Sushi bar Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Ceiling tile missing. In bathroom, has sign on door closed off.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed. Current active

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Wire storage rack Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on wire storage shelf Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. Drain under dish machine

Basic - Food stored on floor. Water in beer walk in cooler bar area Outside in cooler Corrective Action Taken

Basic - Ice buildup in outside walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk rice

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) gaskets

Basic - Raw fruits/vegetables not washed prior to preparation. Avacados

Basic - Working containers of food removed from original container not identified by common name. Salt n pepper mix Corrected On-Site