KHANA KHZANA

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by cooking equipment. Operator moved Warning - From follow-up inspection 2025-12-11: Establishment closed for renovation Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used to dump food as evidence of food debris in kitchen hand sink blocked by Warning - From follow-up inspection 2025-12-11: Establishment closed for renovation Time Extended

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 2025-12-11: Establishment closed for renovation Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No soap at kitchen hand sink. Operator provided Corrected On-Site Warning - From follow-up inspection 2025-12-11: Establishment closed for renovation Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees working with food without hair restraint Warning - From follow-up inspection 2025-12-11: Establishment closed for renovation Time Extended

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. Review food borne illnesses with operator. Provided hand out

Basic - Food stored on floor. Container of chicken in kitchen stored on floor. Operator elevated Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water 79F. Operator placed container on stove to heat up. Water at 179F Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen flip top cooler

Basic - Working containers of food removed from original container not identified by common name. Cooking oil squeeze bottle not labeled. Operator labled. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Yogurt sauce in kitchen 2 door lowboy cooler dated 7-5-24. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Yogurt sauce in kitchen 2 door lowboy cooler dated 7-5-24.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of tandori oven, clarified butter (101F - Hot Holding). Per employee prepared at 11:30am. Due to needed use, recommended Time as Public Health Control. Form printed, provided, and completed by manager. Time mark added to 3:30pm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading above 500ppm quaternary. Manager remade to proper 200ppm quaternary. Corrected On-Site

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

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

Intermediate - Spray/squeeze bottle containing toxic substance not labeled. Squeeze bottle of soap at hand dink missing label.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on prep table beside knife sharpener.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch while preparing food items. Employee removed watch. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single service plastic cutlery at front counter not stored with all handles inverted. Manager began to rearrange cutlery. Corrective Action Taken

Basic - Soiled dry wiping cloth in use. Soiled wiping cloths on prep table and drain board at triple sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind triple sink and to left of triple sink.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water by cook line not labeled. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer opposite walk in cooler, open bag of raw shrimp above open bags of vegetables. Employee moved shrimp to upright freezer with other shrimp. Corrected On-Site

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. Bulletin printed and provided. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on stove top. Employee turned on fire to heat and hold water above 135F. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil on kitchen prep table not labeled. Employee added mplabel. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked rice stored in walk-in cooler. Per operator, rice cooked on 07/27/2023. Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed accumulation of dead flying insects in control device .

Basic - Buildup of food debris/soil residue on equipment door handles. -Observed soiled residue buildup on walk-in cooler door and handle.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drinking water stored in chest freezer.

Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. Repeat Violation

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup at 3 compartment sink.

Intermediate - Observed: 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. Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. Priority: Intermediate

Intermediate - Observed: 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. Priority: Intermediate

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on sauces stored in walk-in cooler. Per operator, items were cooked on 1/18/23. Priority: Intermediate

Basic - Observed: Employee with no hair restraint while engaging in food preparation. Priority: Basic

Basic - Observed: Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. Priority: Basic

Basic - Observed: Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor. Priority: Basic

Basic - Observed: Walk-in cooler shelves with rust that has pitted the surface. Priority: Basic

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use utensils stored in unclean water at 79°F.

High Priority - Toxic substance/chemical improperly stored. -Observed spray bottle with cleaning chemical stored next to drinking water. Operator relocate cleaning chemical. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue on can opener blade.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked vegetables stored in walk-in cooler. Per operator, item was cooked on 11/13/2022. Corrected On-Site

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor. -Observed container with food items stored on walk-in cooler floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed can opener holster soiled with old foreign materials. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed various food items thawing at room temperature. Operator transfer to walk in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall throughout kitchen soiled with accumulation of old food residue. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed heavy buildup of mold like substance on can opener blade. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date mark on cooked lamb and chicken stored in walk-in cooler. Per operator, both items were cooked on 12/6/2021. Repeat Violation

Basic - 1. Cutting board has cut marks and is no longer cleanable. 3. Observed Walk-in cooler shelves with rust that has pitted the surface.

Basic - Can opener blade not readily removable for cleaning or replacement. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed mold like substance buildup on AC vents throughout kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee keys stored on food preparation table. Operator removed and stored properly Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint.

Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. -Observed container with food item stored on walk-in cooler floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on can opener holster.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed walls throughout kitchen soiled with old food residue.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed can opener blade soiled with old food residue and rust.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken and lamb stored in walk in cooler. Per operator both items were cooked on 07/11/2021. Repeat Violation

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. Observed employee training certification expired 08/11/2017.

Basic - Can opener blade not readily removable for cleaning or replacement.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed ceiling tiles and AC vents throughout kitchen soiled with mold like substance.

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed interior of microwave soiled with old food residue.

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