WRAPS & KABOBS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front counter - hummus (44F - Cold Holding) in cooler overnight, moved to freezer, corrected to 39F. In reach in cooler on cook line, right side - portioned rice (47F - Cold Holding); above fill line, moved to walk in cooler, temperatures not taken today. Recheck- 45/46F Corrective Action Taken

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

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

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. 2 employees, Andrew, Jill

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer - raw shrimp under skewers of raw beef kabobs, operator moved beef to bottom Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer - raw beef kabobs over pita bread, operator moved beef to bottom. In reach in cooler on cook line - raw beef over raw shrimp, frozen beef patties over French fries , all moved to proper storage. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area - open employee beverage with seasonings over prep table, operant discarded Corrected On-Site