JAIHO'S THE ARABIAN GRILL

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel near three compartment sink and hand wash sink at front counter missing.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked vegetable dishes and chicken cooked over 24 hours not least marked in walk-in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pan of chicken in walk in cooler mixed in with restaurant food.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present and no manager.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near three compartment sink.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Spoke with food manager about reporting duties.

Intermediate - Handwash sink not accessible for employee use at all times. Hose cart in front of hand wash sink near three compartment sink.

Basic - Ceiling tile missing. Tiles missing over employee restroom

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. Signs missing over both employee hand wash sinks.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Construction tools on food prep surfaces.