ZAKY ZAK'S AUTHENTIC SHAWARMA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop purple cabbage instead walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients on front line.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on front line has dirty dishes stored inside it. Employee removed dirty dishes. Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside bucket. Manager removed and properly stored mop.

Basic - Working containers of food removed from original container not identified by common name. Clear bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler containers n front line.

High Priority - Container of medicine improperly stored. Medicine stored on slicer in back kitchen area. Owner properly stored medicine.

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

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board and green cutting boards nave stains in back kitchen area.

Intermediate - No cleaning agent provided in wash compartment of sink. Employee washing dishes with no soap or water inside 3 compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef inside double freezer in back kitchen area has no date markings.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside walk in cooler. Owner discarded drink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Clear bottles of sauces used for cooking has no labeling of ingredients.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02-01-2024 Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (112F - Hot Holding) PREPARED 11:30 FIRST TEMPERATURE 1:30 SECOND TEMPERATURE REHEATED TO 2:15 165F 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 operator with education packet containing clean-up procedure. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with faded writing making them unable to be read, discussed re labeling. Operator relabeled at time of inspection. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Front cooks line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on food equipment towards front.

Basic - Insect control device installed over food preparation area. Bug zapper placed on top of sod concentrate boxes. Operator moved at time of inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine around nozzles soiled.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken shawarma temped 145 F. Establishment did not do a secondary cook to chicken. Sent operator Shawarma hand out.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.

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. Operator provided 1 food handler certification.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled, employee labeled at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.

Basic - Single-service articles improperly stored. To go boxes on floor, operator removed at time of inspection. 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. Gave operator physical copy of body fluid clean up sign. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink when entering kitchen area.

Basic - Bowl or other container with no handle used to dispense food. Rice bin has a cup without handle on it used as scoop. Manager removed cup. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on edge of mop sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in steam table temped at rice 121F, couscous 108F. Operator had cook reheat items to put back in steam table. Corrective Action Taken

Basic - Food stored on floor. Chicken bin on floor of walk in cooler. Manager had employee place bin back on shelf.

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women's bathroom needs to be self closing.