How many inspections has Sahara Middle East in Lauderdale Lakes had?

Sahara Middle East in Lauderdale Lakes has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Sahara Middle East in Lauderdale Lakes find?

Sahara Middle East in Lauderdale Lakes was most recently inspected by FDACS on December 5, 2022 (Met Inspection Requirements).

Has Sahara Middle East in Lauderdale Lakes had any stop-sale or stop-use orders?

No, Sahara Middle East in Lauderdale Lakes has no stop-sale or stop-use orders on record with Florida FDACS.

Sahara Middle East in Lauderdale Lakes

Name: Sahara Middle East in Lauderdale Lakes Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: December 5, 2022

3570 N State Road 7, Lauderdale Lakes, FL 33319

Broward County · Grocery Store < 15,000 sq ft · FDACS
Owner: Sahara Middle East INC
FDACS Estab #: 293218

Overview

Sahara Middle East in Lauderdale Lakes had one inspection on record on December 5, 2022, which resulted in 27 violations including multiple priority (imminent hazard) findings. Raw chicken breast and ground beef were stored directly above vegetables in a walk-in cooler; the facility corrected this during the inspection. An employee was observed washing and rinsing a plastic food-contact container without sanitizing it, a violation corrected on site. Soap was stored directly above retail food items (jars of olives and vegetables) and relocated during the inspection. Ready-to-eat foods including hummus and baba ghanoush were labeled with holding periods of 16–18 days; labels were corrected during inspection. Time-temperature control logs were not available for ready-to-eat items displayed for sale near the register, including beef kibbeh, tomato pies, cheese pies, and spinach pies. A trainee was present during the inspection and all findings were verified by the primary inspector. Most violations were corrected on site, indicating responsive compliance at the time of inspection.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

27Violations

Last inspected FDACS: December 5, 2022

Sahara Middle East in Lauderdale Lakes: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2022 — 1 inspection

Dec 5, 2022 — Met Inspection Requirements· 27 violations· Met Requirements

Inspector: KAITLYN FORD, ENVIRONMENTAL SPECIALIST II

Comments: Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Food Prep Area: Cases of raw chicken breast and a bowl of ground beef stored directly above vegetables in walk in cooler. COS: Raw food items were moved to appropriate location during inspection. x

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Food Prep Area: A bowl of chopped parsley stored uncovered on shelf inside walk in cooler. COS: Bowl was covered during inspection. x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Food Prep Area: Observed employee washing, rinsing and storing a plastic container skipping the sanitation step. COS: Employee properly washed, rinsed and sanitized plastic container during inspection. x Print Date: 12/5/2022 Page 1 of 5 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf Observation: Food Service Area: Pastrami stored inside reach-in cooler next to entrance not labeled with date. COS: Pastrami was voluntarily discarded during inspection. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Food Prep Area: Foods including hummus and baba ghanoush stored in walk in cooler with date labels allowing 16 - 18 days. COS: Items were properly labeled during inspection. x

3-501.19(B)(2) Time without temperature control is used as the public health control for up to 4 hours. Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. 3-501.19(B)(2) PfPf

Food Service Area: Time log not available for food items displayed on counter next to register including beef kibbeh (croquettes), tomato pies, cheese pies and spinach pies. o

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Written procedures for cleanup of vomit or diarrhea events and employee training not available at time of inspection. Guidance for written procedures for the clean-up of vomiting and diarrheal events provided. o

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail Area: Soap stored on shelf directly above jars of olives and vegetables. COS: Soap was moved to appropriate location during inspection. x Print Date: 12/5/2022 Page 2 of 5

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Backroom Area: Paper towels or other hand drying device not available at hand wash sink inside employee restroom next to freezer. o

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Food Prep Area: Hand wash sink blocked by a trash can. COS: Trash can was moved to appropriate location during inspection. x

Good Retail Practice Violations

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or adequate descriptive identity statement, (if made from two or more ingredients) a list of ingredients and sub-ingredients in descending order of predominance by weight; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)

Retail Area: Containers displayed in front of steam table of vegetable gardenia, olives and turnips available for consumer self-service not labeled with ingredients. COS: Food items were properly labeled during inspection. x

3-602.11(A) Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317. 3-602.11(A)

Retail Area: Food items packaged on site and displayed in freezer including falafel, dumplings, cheese and pita bread not labeled with ingredients. Cookies displayed in front of deli and cheese reach in cooler not labeled with ingredients. COS: Food items were properly labeled during inspection. x

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Backroom Area: Visible gap along bottom of back door leading outside. o

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Backroom Area: Cases of spinach and pita bread stored directly on floor inside walk-in freezer. o

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food Prep Area: Employees not wearing effective hair restraint where food items are being preparaed. o

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Backroom Area: Dispensing scoop inside a container of flour stored with its handle touching the flour. COS: Scoop was removed from flour container during inspection. x

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Food Prep Area: Utensils stored in container above three compartment sink not inverted. o

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Food Service Area: Disposable spoons, forks and knives for customer use not pre wrapped. o

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Backroom Area: Ambient thermometer for walk-in cooler reading -40 degrees F when actual air temperature was 0 degrees F. o

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Food Prep Area: Raw wood boards used as shelving and cardboard used as shelf liner in coolers and freezers. o Print Date: 12/5/2022 Page 3 of 5 45 Citation Description: Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11 Observation: Food Prep Area: Gaskets on freezers and coolers torn and in disrepair. Backroom Area: Sugar bin with cracked lid in disrepair. o

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Food Prep Area: Three compartment sink basin used to rinse raw chicken not cleaned before being used to clean equipment and utensils. COS: Sink was cleaned properly during inspection. x

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Food Prep Area: Heavy carbon buildup found on bowls stored above prep table. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Backroom Area: Exterior handles and buttons on dough mixer found with old food buildup. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Food Prep Area: Leak at plumbing under three compartment sink. o

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Food Prep Area: Direct connection exists at three compartment sink. o

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom Area: Restroom door not self-closing. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Backroom Area: Broken floor tiles in bakery room. Stained and broken ceiling tiles above dry storage shelves and bakery equipment. Food Prep Area: Stained and broken ceiling tiles above prep tables and cooking equipment. Rust buildup on floor and baseboard near walk-in cooler. Retail Area: Stained ceiling tiles above grocery aisles. o

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Food Prep Area: Employee personal handbag stored on chest freezer next to three compartment sink. Employee personal cell phone stored on pita bread package on top of table-top meat grinder. o

Sahara Middle East in Lauderdale Lakes: Frequently Asked Questions

When was Sahara Middle East in Lauderdale Lakes last inspected?: Sahara Middle East in Lauderdale Lakes was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 5, 2022. Inspection type: Met Inspection Requirements.
How many inspections has Sahara Middle East in Lauderdale Lakes had?: Sahara Middle East in Lauderdale Lakes has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sahara Middle East in Lauderdale Lakes find?: Sahara Middle East in Lauderdale Lakes was most recently inspected by FDACS on December 5, 2022 (Met Inspection Requirements).
Has Sahara Middle East in Lauderdale Lakes had any stop-sale or stop-use orders?: No, Sahara Middle East in Lauderdale Lakes has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Sahara Middle East in Lauderdale Lakes?: The most frequently cited FDACS violations at Sahara Middle East in Lauderdale Lakes are: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P.