Marhaba Express Degrades its Sanitary Rating

Critical - Observed dented/rusted cans.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Hummus at 61 degrees

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Front counter cooler

Critical - No thermometer provided to measure temperature of food product.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Under warewashing sink

Critical - Observed raw animal food stored over ready-to-eat food.Raw fish and chicken over cabbage

Critical - Observed food stored on floor.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed employee with no hair restraint.Manager

Observed cutting board grooved/pitted and no longer cleanable.

Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of soiled material on mixer head.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Glass door cooler

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Hot water not provided/shut off at employee hand wash sink.

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Observed grease accumulated under cooking equipment.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Lights missing the proper shield, sleeve coatings or covers.Pastries holding unit

Observed personal care item stored with food.

Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.Serve safe

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.

Observed grease accumulated under cooking equipment.

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.

Critical - Observed food stored on floor. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Manager lacking proof of Food Manager Certification.

No copy of latest inspection report.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed sanitizing solution for wiping cloths not free of food debris and visible soil.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Observed unlabeled spray bottle.

Plumbing system in disrepair.faucet handles in kitchen

Critical - Vacuum breaker mising at hose bibb.