Shalamas Rotishop Degrades its Sanitary Rating

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and mixing bowl in kitchen.

Basic - Food stored in a location that is exposed to splash/dust. Open Container with cooked beans stored under 3 compartment sink. **Corrected On-Site**

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen. **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Extension cords. **Repeat Violation**

Intermediate - No soap provided at handwash sink next to 3 compartment sink.

Basic - Build-up of grease on nonfood-contact surface. Stoves.

Basic - Hood soiled with accumulated grease, dust or food debris. .

Basic - Wall soiled with accumulated grease, food debris bent to stoves.

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

Intermediate - Employee used handwash sink as a dump sink.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth bucket. **Corrected On-Site**

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.

Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning** on 1/12/16 time extended given.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**

Basic - Reuse of single-service articles. Garlic container used to stored sugar. **Warning**

Basic - Single-service articles improperly stored. Take out containers stored on the floor in dining room. **Corrected On-Site** **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen area next to blender. **Warning**

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

Basic - Working containers of food removed from original container not identified by common name. Sugar found in a garlic container. **Warning**

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp 111° on steam table. Operator transfer item to another steamer. **Corrective Action Taken** **Warning**

Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Hood soiled with accumulated grease, dust or food debris. .

Basic - Paper towel used as liner for food container. Roti and doubles in contact with paper towel in igloo container.

Basic - Working containers of food removed from original container not identified by common name. Container labeled peeled garlic with salt. **Repeat Violation**

Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink near stove.

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Observed three bottles of quaternary ammonia tablets but no test strip.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.

Basic - Bowl or other container with no handle used to dispense food. Found in flour container.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and other food pans.

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bowl in flour container.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Goat meat at 3 compartment sink.

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

High Priority - Employee washed hands with no soap. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in 3 compartment sink. **Corrected On-Site**

Basic - Single-service items stored on floor., takeout food container

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Answering cellar phone. **Corrected On-Site**

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups in passageway

Basic - Hood soiled with accumulated grease.

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Grind yellow peas

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Objectionable odor in establishment.

Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cook shrimp 110°F on front line cooler. Corrective action taken.

Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping cloth container

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser found in kitchen.

No Violations Were Observed

Basic - Case of single-service articles stored on floor in wait station. Takeout plates

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

Basic - Working containers of food removed from original container not identified by common name. Flour container found in kitchen.

High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. This violation must be corrected by 3/9/14 **Warning**

High Priority - License is expired and is more than 60 after expiration date. This violation must be corrected by 3/9/14 **Warning**

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in 3 compartment sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Intermediate - Accumulation of encrusted food debris on/around mixer head.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. STEW.

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. RICE @ 85°; SHRIMP @ 130°; CHICKEN @ 117°.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. EXTERIOR OF FOOD BINS.

High Priority - Container of medicine improperly stored. RUBBING ALCOHOL ON TOP OF MICROWAVE.

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

No Violations Were Observed

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED SHRIMP @ 114

Critical - Observed food being cooled by nonapproved method. AT ROOM TEMPERATURE, COVERED WITH FOIL >2 INCHES DEEP.

Observed employee with ineffective hair restraint. LONG PONY TAIL.

Critical - License expired within 30 days after expiration date.

Critical - Observed expired Food Manager Certification. BEING ADDRESSED ON CALL BACK INSPECTION.

No Violations Were Observed

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

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed food stored on floor.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Observed employee with no hair restraint.

Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

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

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Observed bathroom facility in disrepair. MEN's ROOM

Critical - Observed toxic item stored by food.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. EMPLOYEES TRAINING CERTIFICATE EXPIRED.

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

Critical - Observed hand wash sink used for purpose other than washing hands. Country crock container in handsink in the rear prep room.

Wet wiping cloth not stored in sanitizing solution between uses.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Mopsink.

Observed leaking pipe at plumbing fixture. Handsink in the prep room. Repeat Violation.

Observed leaking pipe at plumbing fixture. 3 compartment sink .

Observed wall soiled with accumulated food debris. Around the 3 compartment sink .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN. CORRECTIVE ACTIONS TAKEN.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED QUATS ALSO.

Observed leaking pipe at plumbing fixture. UNDER HAND SINK BY 3 COMP SINK.

Critical - Potentially hazardous food held under time as a public health control without written plan.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CIRRY CHICKEN.Repeat Violation.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. OXTAIL. Repeat Violation.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CHICKEN. Repeat Violation.

Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures. Repeat Violation.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. PEELING POTATOS. Corrected On Site.

Critical - License expired within 30 days after expiration date.

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

Critical - A handwashing lavatory may not be used for purposes other than handwashing.

Critical - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At ...(140 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in Section 3-401.11(B) or reheated as specified in Section 3-403.11 (E) may be held at a temperature of ...(130 degrees Fahrenheit);

Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.

Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Standards of Identity. PACKAGED FOODS shall comply with standard of identity requirements in 21 CFR 131 - 169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 subpart A - General.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CURRY GOAT and CURRY BEEF.Repeat Violation.

Critical - Handwash sink not accessible for employee use at all times. MOP BUCKET.

Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures. Repeat Violation.

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.

Critical - Observed handwash sink used for purposes other than handwashing. UTENSIL STORAGE.

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

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

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CHICKEN and SHRIMP.Repeat Violation.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 105 degrees after 6 hours. STOP SALE ISSUED.

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

Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures. Repeat Violation.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.

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. NO DOCUMENTATION FOR ANY EMPLOYEES, PAST OR PRESENT. BEING ADDRESSED ON CALL BACK. Repeat Violation.

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

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.