Shamama Restaurant

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler 1. pleklez (56F - Cold Holding); cheese (56F) ; butter (55F - Cold Holding). Per operator items in unit less than four hours. Observed unit ambient temperature of 50F. Overplayed items in other coolers to rapid cool. 2.cooked chicken (56F - Cold Holding); cooked vegetables (57F - Cold Holding) per operator items. Per operator items cold no,ding in unit overnight. Observed walk in cooler ambient temperature of 50F. All items not prepared or portioned today. see stop sale. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-11-07: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- piklis 50F (cold holding) . Per operator item in walk in cooler overnight. See stop sale **Admin Complaint**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- cooked chicken (56F - Cold Holding); cooked vegetables (57F - Cold Holding) per operator items. Per operator items cold no,ding in unit overnight. Observed walk in cooler ambient temperature of 50F. All items not prepared or portioned today. see stop sale **Warning** - From follow-up inspection 2024-11-07: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Walk in cooler- piklis 50F (cold holding) . Per operator item in walk in cooler overnight. See stop sale **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- cooked chicken (56F - Cold Holding); cooked vegetables (57F - Cold Holding) per operator items. Per operator items cold no,ding in unit overnight. Observed walk in cooler ambient temperature of 50F. All items not prepared or portioned today. see stop sale **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler 1. pleklez (56F - Cold Holding); cheese (56F) ; butter (55F - Cold Holding). Per operator items in unit less than four hours. Observed unit ambient temperature of 50F. Overplayed items in other coolers to rapid cool. 2.cooked chicken (56F - Cold Holding); cooked vegetables (57F - Cold Holding) per operator items. Per operator items cold no,ding in unit overnight. Observed walk in cooler ambient temperature of 50F. All items not prepared or portioned today. see stop sale. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw goat stored with ready to eat foods in true reach in freezer **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. Reviewed illnesses with operator. Provided hand out **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**

Intermediate - No soap provided at handwash sink. No soap provided at dish washing hand sink **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink in cooler with sellable foods. Operator removed drinks **Corrected On-Site** **Warning**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Beef bones in standard to-go bag in reach in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.Cases of raw shrimp, container of raw chicken above deli ham and green beans in reach in freezer. Operator began to separate 2. Raw egg over commercial sauces and lemonade in front cooler. Operator put eggs at bottom of unit **Corrective Action Taken**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in kitchen Cooked tostones (77F - Cooling). Per operator cooked 2 and a half hours ago. Operator moved to walk in cooler to rapid cool to 70F **Corrective Action Taken**

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Battery dead in probe thermometer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of cooked pork, container of cooked meat sauce in walk in cooler missing date marking. Per operator cooked more than 24 hours ago.

Basic - Food stored on floor. 1. Container of fryer oil stored on floor by fryer. 2. Bucket of meat sauce stored on floor in walk in cooler. Operator began elevating items **Corrective Action Taken** **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging on rack next to dry goods storage. Operator removed **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided **Warning** - From follow-up inspection 2024-04-24: Next unannounced **Time Extended**

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches on ground in front of and under 3 door stainless reach in freezer on cook line in kitchen. Observed 2 live roaches on ground behind cook line equipment under hood in kitchen. Observed approximately 2 live roaches on wooden 2x4s supporting drain pipe under triple sink in kitchen Observed 1 live roach inside of not in use ice machine across from triple sink in kitchen Observed 1 live roach on ground under cook line hand wash sink. Observed 1 live roach inside of not in use/not functioning ware washing machine Observed 1 live roach on ground in front of shelf holding large pots. **Warning**

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23 **Admin Complaint**

High Priority - Employee washed hands with no soap. Observed employee rinse hands less than 10 seconds with no soap. Discussed with operator when operator arrived **Warning**

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed Broken cutting board with jagged edges **Warning**

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at all hand wash sinks. Operator refilled **Corrected On-Site** **Warning**

Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer provided measures 50F+ **Warning**

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. **Warning**

Basic - Dead roaches on premises. Observed 3 dead roaches inside of not in use dish machine/ non functional dish machine. Observed 5 dead roaches inside of bucket of bleach water for soaking wiping cloths Observed 5 dead roaches inside of not in use ice machine across from triple sink in kitchen Observed 2 dead roaches inside of not in use wall mounted soap dispenser at cook line hand wash sink. Observed 1 dead roach on table holding flat top/grill on cook line kitchen **Warning**

Basic - Food stored on floor. Bin of raw chicken stored on floor in front of triple sink. Operator moved to shelf **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on green shelving holding large pots on cook line **Warning**

Procedures for Responding to Vomiting/Diarrheal Events

Toilet Rooms Maintained

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Sanitizer stored over single service items at dry storage - operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-17: Observed at callback inspection same. Air freshener sprays on shelf next to dry spices and bag of croutons on shelf above wood table at dry storage area. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer - raw fish not commercially packaged over bag of spinach- operator moved to lower shelf. **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-17: Observed at callback inspection same. Open package of raw goat above bags of green beans in chest freezer by cook line. **Admin Complaint**

Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-10-17: Observed at callback inspection some training certificates available. Florida Restaurant Lodging Association. 59 day callback set from original 60 day violation. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-10-17: Observed at callback inspection same. 59 day callback set from original 60 day violation. **Time Extended**

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2023-10-17: Observed at callback inspection same. **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Sanitizer stored over single service items at dry storage - operator removed. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- coleslaw 51F Fat 10:15 ( cooling overnight)- food covered and stored in large quantities- at current rate of cooling food did not reach 41F within 4 hours. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- coleslaw 51F Fat 10:15 ( cooling overnight)- food covered and stored in large quantities- at current rate of cooling food did not reach 41F within 4 hours. At walk in cooler - Cooked chicken 50-51F at 10:15 ( cooling overnight), cooked turkey 50-51F at 10:15 ( cooling overnight), cooked beef 50-51F at 10:15 ( cooling overnight)- food in large quantity and covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- cooked gravy 71F at 10:15 ( cooling overnight)- food in large quantity and covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. **Warning**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep area counter- Raw shell eggs 53F- cold holding - food not prepare or portioned today- food left out on counter for 30 minutes - operator moved to reach in freezer to quick chill. **Warning**

High Priority - Roach activity present as evidenced by live roaches found. At dish machine area- approximately 1 live roach crawling on wall by soap dispenser machine. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer - raw fish not commercially packaged over bag of spinach- operator moved to lower shelf. **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. Two employees entered establishment and started preparing food- without washing hands- educated operator- employee washed hands. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- cooked gravy 71F at 10:15 ( cooling overnight)- food in large quantity and covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. **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 walk in cooler - Cooked chicken 50-51F at 10:15 ( cooling overnight), cooked turkey 50-51F at 10:15 ( cooling overnight), cooked beef 50-51F at 10:15 ( cooling overnight)- food in large quantity and covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. **Warning**

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

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

Intermediate - No soap provided at handwash sink- at both hand wash sinks in kitchen- operator provided. **Warning**

Basic - Food stored on floor. Container of oil on floor. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at prep counter. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At walk in cooler employee food stored over cooked chicken and beef- operator removed. **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water on prep table by cook line. **Warning**

Basic - Dead roaches on premises. At dry storage area observed approximately 4 dead roaches on floor- operator removed. **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. A poster has been given to the operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in female restroom.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles with cleaning chemicals at dishwashing area.

Basic - No handwashing sign provided at a hand sink used by food employees restrooms.

Basic - No Heimlich maneuver/choking sign posted. A copy has been given to the operator.

Basic - Light shield damaged/in disrepair. -Observed a light shield missing in kitchen area.

Basic - Carbon dioxide/helium tanks not adequately secured.