Kareems Lebanese Kitchen

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler next to the pita roller, couscous (49F - Cold Holding); tzatziki sauce (47F - Cold Holding); cooked potato (49F - Cold Holding). **Warning** - From follow-up inspection 2024-10-24: Upon arrival at the restaurant I observed the employees on the cook line empty the make table cooler next to the pita roller onto a rolling cart and moving it to the walk in cooler. Couscous 44F cold holding (three pounds), cooked rice 54F cold holding (1 1/2 pounds), stuffed grape leave stuffed 48F cold holding (1 1/2 pounds), cooked potatoes 47F cold holding (2 pounds), cooked eggplant 47F cold holding (3 cups). **Admin Complaint**

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. There is four whole branzino on the cook line fully thawed in on site reduced oxygen packaging. **Warning** - From follow-up inspection 2024-10-24: Upon arrival at the restaurant I observed the employees on the cook line empty the make table cooler next to the pita roller onto a rolling cart and moving it to the walk in cooler. Couscous 44F cold holding (three pounds), cooked rice 54F cold holding (1 1/2 pounds), stuffed grape leave stuffed 48F cold holding (1 1/2 pounds), cooked potatoes 47F cold holding (2 pounds), cooked eggplant 47F cold holding (3 cups). **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2024-10-24: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. **Warning** - From follow-up inspection 2024-10-24: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. The door gasket on the walk-in freezer door is damaged and partially missing. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-24: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the walk-in freezer door. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-24: **Time Extended**

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. There is four whole branzino on the cook line fully thawed in on site reduced oxygen packaging. **Warning**

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. There is four whole branzino on the cook line fully thawed in on site reduced oxygen packaging. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler next to the pita roller, couscous (49F - Cold Holding); tzatziki sauce (47F - Cold Holding); cooked potato (49F - Cold Holding). **Warning**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. **Warning**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the walk-in freezer door. **Repeat Violation** **Warning**

Basic - Equipment in poor repair. The door gasket on the walk-in freezer door is damaged and partially missing. **Repeat Violation** **Warning**

Basic - Silverware/utensils stored upright with the food-contact surface up. There is a dish washing basket of clean silverware on a table in the dining room with the food contact surfaces up. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink on the cook line.

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Operator us not maintaining HACCP PLAN.

Basic - Equipment in poor repair. The door gasket on freezer door is damaged and partially missing.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the walk-in door.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. An employee handled a garbage can then handled a container of rice without changing gloves and washing hands. Inspector educated the employee who proceeded to change gloves and wash their hands. **Corrected On-Site**

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan.

Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle on a table behind the host stand. Operator labeled the spray bottle. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. There is a employee with no hair restraint preparing food in the prep kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like son the ice chute in the ice machine.

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is performing reduced oxygen packaging of multiple food items, including fish, without a submitted HACCP plan. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-26: 60 day callback for lack of approved HACCP plan for reduced oxygen packaging. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the dish was **Warning** - From follow-up inspection 2023-09-26: There us a unlabeled chemical spray bottle in the dining room. **Time Extended**

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs hanging from the oven handle next to the deep fryer. **Warning** - From follow-up inspection 2023-09-26: **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink on the cook line. **Warning** - From follow-up inspection 2023-09-26: There is no hand washing sign at the hand sink on the cook line. **Time Extended**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.there are approximately 20 small flying insects around the drain under the dishwasher. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sushi style cooler at the entrance to the cook line, diced tomatoes (49F - Cold Holding); cut cherry tomatoes (47F - Cold Holding). Inspector spoke with operator, operator took no corrective action. **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator replaced the empty container of chlorine sanitizer, dishwasher chlorine 50ppm. **Corrected On-Site** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. There is a ketchup dispenser blocking the soap dispenser and over the hand sink in the service area. **Warning**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector emailed operator the employee health reporting agreement. Operator began having employees complete the agreements. **Corrected On-Site** **Warning**

Intermediate - No soap provided at handwash sink. There is no soap at the hand sink on the cook line. **Warning**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is performing reduced oxygen packaging of multiple food items, including fish, without a submitted HACCP plan. **Repeat Violation** **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food safety training expired for Jonathan, Rosa, Eilen, Mohamed, Leslie, Jenione, Andason. **Repeat Violation** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the dish was **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. There is a cook wearing a bracelet while preparing food. **Warning**

Basic - In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs hanging from the oven handle next to the deep fryer. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink on the cook line. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is a employee cellular on a shelf over a food preparation table in the front kitchen. **Warning**

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Poultry (155F - Cooking), operator put the chicken back on the grill. Poultry 176F. **Corrected On-Site**

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is performing reduced oxygen packaging on numerous items with no HACCP plan.

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the dishwasher area has the base ti a stand on top of it.Operator cleared the hand washing sink. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink in the dishwasher area has been used as a dump sink, there is food debris inside.

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

Basic - Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraint preparing food. Employee put on a hair net. **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the draw cooler on the front line four 8 ounce pieces of thawed salmon are in reduced oxygen packaging. Salmon was vacuum packaged in house.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw lamb and beef are stored over sliced onions. Operator moved items to proper storage order.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In the draw cooler on the front line four 8 ounce pieces of thawed salmon are in reduced oxygen packaging. Salmon was vacuum packaged in house.

High Priority - Dented/rusted cans present. See stop sale. In the can rack, not segregated from undamaged cans there are two cans of cucumbers in brine and one can of tomato paste with dented rims.

Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink in the dish washing area.

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

Basic - Damaged/spoiled/recalled food not properly segregated. In the can rack, not segregated from undamaged cans there are two cans of cucumbers in brine and one can of tomato paste with dented rims. See stop sale.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. There is employee food not segregated from food to be served to customers in the bottom of the left hand make table on the front line.

Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of flour and corn meal in the back kitchen. Operator labeled the containers. **Corrected On-Site**