ANZO

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen, put a pair of gloves on and began preparing to go food at front counter without washing his hands first. Employee left. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Brown rice (105F-110F - Reheating); quinoa (99F-105F- Reheating). Rice and quinoa were cooked yesterday and placed in steam table 3 hours ago, at 8am, not reaching 165F within 2 hours. Operator stated quinoa is on time. Time as a public health control can not be started until rice has reached 165F for reheating. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Brown rice (105F-110F - Reheating); quinoa (99F-105F- Reheating). Rice and quinoa were cooked yesterday and placed in steam table 3 hours ago, at 8am, not reaching 165F within 2 hours. Operator stated quinoa is on time. Time as a public health control can not be started until rice has reached 165F for reheating. See stop sale Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Employee at front counter eating while preparing to go food. Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. falafel (54F - Cold Holding); lamb (53F - Cold Holding); beef (54F - Cold Holding); curry sauce (54F - Cold Holding); cooked red peppers (54F - Cold Holding); hummus (53F - Cold Holding); gyro (54F - Cold Holding); raw shell eggs (54F - Cold Holding); cooked tomato sauce (54F - Cold Holding) in second walk in cooler. Food not prepped or portioned today. Operator states unit broke less than four hours ago. Food moved to next walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles at rack storing unclean equipment Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent outside second walk in cooler Warning

Basic - Food stored on floor. Onions on floor walk in cooler Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. House made cookies at front register Baklava at front register Warning

Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in front make table Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus dated 09/08. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Front counter make table - garlic aioli (63F - Cold Holding); roasted peppers (53F - Cold Holding); stuffed grape leaves (68F - Cold Holding); boiled eggs (49F - Cold Holding); tomatoes cucumbers (45F - Cold Holding, not portioned or prepared today and held overnight and more than 4 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table - garlic aioli (63F - Cold Holding); roasted peppers (53F - Cold Holding); stuffed grape leaves (68F - Cold Holding); boiled eggs (49F - Cold Holding); tomatoes cucumbers (45F - not portioned or prepared today and held overnight and more than 4 hours - see stop sale. salad display case - cut kale and cabbage (83F - Cold Holding); chopped kale and quinoa (71F - Cold Holding) not portioned or prepared today removed from walk in cooler 2 hours prior - operator moved to walk in cooler. Operator stated display is not working - reviewed Time Control procedures and emailed copy to operator. Fry station counter - falafel mix (57F - Cold Holding) not portioned or prepared today held in a shallow ice bath under 2 hours - operator moved to walk in cooler. Reviewed Time Control Procedures with operator. sauce bar - Anzo (58F - Cold Holding); skhug (fresh oil) (68F - Cold Holding); tomato sauce (59F - Cold Holding) not portioned or prepared today held under 4 hours in an ice bath - operator moved to walk in cooler. Reviewed time control procedures with operator. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

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. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Operator moved garbage can from in front prep hand sink. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bucket sitting inside prep area hand sink - operator removed. Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Front counter make station employees wearing watches and bracelets while preparing wraps and food bowls.p - operator instructed employees to remove jewelry. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing chopped greens - operator provided hair restraint. Corrected On-Site Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Prep cook entered kitchen and put gloves on without washing his hands first. Reviewed proper procedures with cook he than washed hands. Corrected On-Site Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk garlic sauce 50°F, at self service sauce bar. For less than one hour. No ice in sauce bar for cold holding. Operator put ice in sauce bar. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pulled lamb, pulled beef in warmer unit next to salad station at front counter is reheating. Pulled lamb 10:40 (40°F); pulled lamb 11:05 (41°F - Reheating); pulled pork 10:40 (40°F - Reheating); pulled pork 11:05 (41°F - Reheating). Manager stated reheating since 30minutes. Water temperature in drawers is 107°F. At this rate foods will not reach 165°F within 2 hours. Temperature in warmer drawers has to be above 135°F for hot holding. After pulled pork and lamb have been reheated to 165°F for 15 seconds , foods have to be hot held above 135°F. Manager placed items in oven for reheating. Pulled lamb 168°F and pulled pork 177°F. At the end of inspection ambient water temperature in drawer is 149°FCorrected On-Site Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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/ Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. #1 walk in cooler shredded beef 49°F-52°F, cooked yesterday, in covered container. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. #1 walk in cooler shredded beef 49°F-52°F, cooked yesterday, in covered container. Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self-service salsa station not covered, no sneeze guards. Operator covered containers. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk dressing 47°F, at self serve buffet for less than two hours. Manager turned down temperature. Corrective Action Taken Warning

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler #2. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At 1st walk-in cooler red pepper agvar containing tomatoes and garlic 50°F, cooling overnighting deep tightly covered container. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Quinoa between 76°F-80°F covered in 1st walk-in cooler cook stated for about 2 hours. Cook placed quinoa uncovered in freezer. Corrective Action Taken Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At 1st walk-in cooler red pepper agvar containing tomatoes and garlic 50°F, cooling overnight in deep tightly covered container. See stop sale. Warning

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At prep area steam table in back kitchen quinoa (98°F - Hot Holding). Operator stated quinoa in steam table 3 hours. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At prep area steam table in back kitchen quinoa (98°F - Hot Holding). Operator stated quinoa in steam table 3 hours. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter hot holding cabinet chicken (110°F - Hot Holding) Operator reheated chicken to 165°F. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to office. Operator provided paper towels. Corrected On-Site Repeat Violation Warning

Basic - Grab and go cooler shelves with rust that has pitted the surface. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container at salad station. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At grab and go cooler. Warning