SAHARA GREEK & LEBANESE CAFÉ

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon thawed while still inside packaging.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease and food debris.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon thawed while still inside packaging. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Chick peas 51F Chicken 47F. Operator placed food inside walk in cooler to cool down during time of inspection. Corrective Action Taken

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

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table next to ice machine. Observed employee drink stored next to clean dishes in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse and jacket stored next to food items on seasoning rack.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware facing up in kitchen area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer near walk in cooler.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed insulation exposed, reach in freezer near walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken kabob 48F, and lamb kabob 48F in expo across from stove, per manager held 24 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken kabob 48F, and lamb kabob 48F in expo across from stove, per manager held 24 hours, Manager disposed of chicken kabobs and lamb kabobs. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not stored inverted or protected across from fryer.

Basic - Equipment in poor repair. Observed expo cooler across from stove not maintaining cold temperature.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in holding unit across from stove.

Basic - Soiled wet wiping cloth placed in use with fresh solution. Observed soiled wiping cloths in fresh solution.

Basic - Stored food not covered. Observed salad not covered in expo across from fryer.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust pitting.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths stored on prep table.

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken stored over bottles of lemon juice in walk in cooler.

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 - No paper towels or mechanical hand drying device provided at handwash sink. Observed hws in front servers area with out paper towels.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed sanitizing bucket with solution filled with debris that had wiping cloth stored, in pot room.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside hand washing sink across from cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at all three hand washing sinks.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored improperly to dry in mop bucket

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business operating with expired DBPR license Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand washing sinks in the kitchen are missing paper towels. Manager replaced paper towels when notified. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Pressurized tanks for soda machine behind front counter not secured

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored in mop bucket, not hung to dry.