KABOBJI MIDDLE EASTERN RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef burger patties stored over French fries inside Atosa reach in freezer in kitchen. Operator moved raw beef burger patties to lower shelf and stored correctly. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Bucket with raw cut turnips on floor inside walk in cooler. Operator elevated Corrected On-Site

Basic - Right side Faucet/handle missing in hand wash sink in kitchen.

Basic - Working containers of food ( olive oil)removed from original container not identified by common name in kitchen. Operator labeled olive oil Corrected On-Site

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. Chlorine at 0ppm, chlorine sanitizer bucket empty. Operator using 3 compartment sink until bucket with chlorine sanitizer is delivered. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with lamb in freezer. Operator moved food to approved bags Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over raw lamb inside walk in cooler. Operator moved raw shelled eggs to bottom shelf and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Operator labelled degreaser and Windex in kitchen. Corrected On-Site

Basic - Equipment in poor repair. Flip top door not properly attached to unit in cook line.Door coming off hinges when opened.

Basic - Food not stored at least 6 inches off of the floor. Bucket with rice stored on floor in kitchen. Operator elevated Corrected On-Site

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. Dish machine @0ppm chlorine, operator called technician. Establishment using 3 compartment sink until equipment can sanitize properly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked beef inside reach in cooler opposite grill in cook line. Operator moved raw shrimp to lower shelf and stored correctly. Corrected On-Site

High Priority - Raw beef stored over or with unwashed produce inside walk in cooler. Operator moved raw beef to another shelf and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Coffee cup inside hand sink by front counter. Operator moved Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator served beef per customer request, emailed flier to operator. Operator printed and posted in dining room. Corrected On-Site

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.

Basic - Bowl or other container with no handle used to dispense sugar in cook line. Operator removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on top sandwich board in cook line. Operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris under 3 compartment sink in kitchen.

Basic - Food not stored at least 6 inches off of the floor. Containers of fryer oil and containers of rice on floor in kitchen. Operator elevated Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 80F, operator moved to grill to reheat to 135F or above. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease. Hood filters in cook line.

Basic - Self-closing device on bathroom door not working the way it should. Doors do not closed by itself restrooms.

Basic - Single-service articles improperly stored. Case of To go containers stored on floor in dry storage room. Operator elevated Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind grill in cook line.

Basic - Working containers of food removed from original container not identified by common name in kitchen. Operator labelled sugar.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no soap, paper towels, hand wash signage at wait station hand wash sink.

Basic - Covered waste receptacle not provided in women's bathroom. -Observed no covered receptacle provided in women's restroom.

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