DUNYA FRESH HALAL FOOD

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Omar.

Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles with purple liquid at three compartment sink. Operator identified contents as degreaser and labeled both bottles. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on the slicer.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook in kitchen with a watch.

Basic - Food stored on floor. Container of raw beef stored on the floor under the prep table. Raw beef moved to three compartment sink to thaw. Corrected On-Site Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee placed on gloves to cook customer order and did not wash hands first. Operator coached employee and employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over tomatoes in flip top reach in cooler in kitchen. Operator moved eggs to proper storage. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse a wiping cloth using kitchen handwash sink.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice. Operator removed bowl. Corrected On-Site

Basic - Food stored on floor. Bottled water stored on the floor by triple sink. Operator moved water to shelving. Corrected On-Site Repeat Violation

Basic - Plumbing system in disrepair. Cold water valve on kitchen handwash sink is inoperable.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in standing water at triple sink. Running water placed over chicken. Raw beef being thawed at room temperature at triple sink. Beef moved to refrigeration. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at triple sink tested at 0ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top reach in cooler has black staining.

Basic - Food stored on floor. Cases of oil on the floor in walk in cooler, being used as dry storage area.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at kitchen entrance is slow draining.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket with dirty water.

High Priority - Nonfood-grade bags used in direct contact with food. Kibbih stored in take out bag in direct contact with bag stored in reach in freezer by back exit. Operator removed from bag and placed in plastic food container. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at three compartment sink hangs below the sink flood rim. Operator elevated on pre-installed hook. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded faucet with attached hose outside back exit door.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid at the three compartment sink. Operator identified as degreaser and labeled. Corrected On-Site

Basic - Faucet/handle missing/disrepair at plumbing fixture. Cold water valve on handwash sink at three compartment sink is inoperable.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for desserts in standing water at 47F. Operator removed water from container. Corrected On-Site

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. No written plan available. Provided DBPR For HR 5030-104 to operator. Corrected On-Site Repeat Violation

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

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. One employee in kitchen hired over 60 days with no proof of training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator, chicken in reach in cooler below front counter was prepared on Monday. No date mark present.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid under three compartment sink. Operator labeled. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl with no handle in cooked rice. Operator removed bowl. Utensils in standing water at 83F in insert on flat grill. Flat grill is not on. Operator removed utensils. Measuring spoon in seasoning container near mop sink with handle laying in product. Operator removed measuring spoon. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back exit door missing self-closing device.

Basic - Silverware/utensils/dishes dried with a towel/cloth. Observed employee drying plates with a dry cloth. Inspector spoke with employee regarding proper air drying of dishes. Employee began to let washed dishes air dry. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee with gloves finish prep, removed gloves, put on new gloves to begin cooking. No handwash in between glove change. Operator spoke with employee. Corrective Action Taken

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 in front reach in cooler. Operator rearranged to proper storage. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer solution in three compartment sink tested at 400+ppm chlorine. Operator remade solution to 100ppm chlorine. Corrected On-Site

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. Provided and discussed DBPR HR 5030-104 with operator. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table has debris build-up. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bus tub in hand sink by three compartments sink. Operator removed bus tub. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at handwash sink at three compartment sink. Operator replaced paper towels. Corrected On-Site Repeat Violation

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. Provided and discussed DBPR Form HR 5030-103 with operator. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at handwash sink at three compartment sink. Operator replaced soap. Corrected On-Site Repeat Violation

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 one expired certificate. Expired on 4-26-2023.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles soiled above three compartment sink.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop touching beef in reach in cooler by grill. Operator moved to proper storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in insert of standing water in reach in cooler across from grill. Water temperature at 41F. Operator removed insert of water and placed utensils in products. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Open dumpster lid. Operator closed lids. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed cutting board and placed on drying rack. No sanitizer set up at triple sink. Discussed with person in charge. Person in charge had employee set up chlorine at 100ppm at triple sink.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed cutting board in triple sink with gloves on then picked up washed herbs to place in bowl without changing gloves or washing hands. Immediately discussed with person in charge.

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. Provided written procedures and discussed with person in charge Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on flip-top cooler stained will foo debris. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing station by triple sink.

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. Provided employee reporting agreement and discussed with person in charge Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap at hand washing station by triple sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing station hot water faucet not functioning. Water temperature 89F. Other hand washing station are working. Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing on metal shelves by back door. Person in charge placed in reach in cooler. Corrected On-Site Repeat Violation

Observed electrical wiring in disrepair. For reporting purposes only. Wired exposed and hanging from ceiling by triple sink.

High Priority - Food prepared with soiled equipment/utensil. Observed operator placing ready to eat food directly onto the bottom of soiled microwave.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler to left of cook observed raw chicken and beef stored in the top area over ready to eat cooked chicken stored in bottom area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board attached to reach-in cooler observed with extreme staining and food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to three compartment sink observed with pans stored in sink. Operator removed pans. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink located near drive thru window observed with hot water knob not working and temping 93F. Remaining sinks complied.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent in dining room with heavy dust buildup.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door being kept open without protection from outside elements. Operator closed the door. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave observed with food debris buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach-in coolers and freezers observed torn and with buildup.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed multiple packs of bread, chicken patty, meat patty, kabobs thawing at room temperature on back shelf. Operator placed into reach-in cooler. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects around front counter area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over french fries in reach in cooler on cook line, employee rearranged during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken kabobs (49°F - Cold Holding); cooked egg plant mix (45°F - Cold Holding) in reach in coolers on cook line, per employee lid both items have been taken out of coolers for less then two hours, both items moved to reach in freezer, both items retemped below 41°F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Nonservice animals in the food establishment or on premises. Customers with parrot in cage came into dining area and placed cage on table, asked if they could have animal on premises and the person in charge said it was ok, inspected spoke with employee and customer, and customer took the parrot back outside in their vehicle.

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice cooker used to dispense food, employee corrected during inspection. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean knifes and pans stored under hand wash station by triple sink, exposed to splash.

Basic - Food not stored at least 6 inches off of the floor. Case of water by drive through window on pallet less then 6 inches off floor.

Basic - Outer openings not protected with self-closing doors. Back door to kitchen is not self closing. Repeat Violation