INDIAN KICHEN

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet and soiled rags on cutting boards and other equipment. Operator removed Corrected On-Site - From follow-up inspection 2026-01-28: Observed same - From follow-up inspection 2026-04-01: Observed same. Time Extended

High Priority - Metal stem-type thermometer soiled. Stem of probe thermometer soiled with food debris. Employee cleaned probe thermometer stem Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat yogurt in three door stainless stand up cooler. Operator properly seperated Corrected On-Site

Basic - shelves with rust that has pitted the surface. Dish wrack shelves pitted with rust. Operator placed tin foil on shelves Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers wet nesting in dish area. Operator seperated containers to properly dry Corrected On-Site

Basic - Equipment in poor repair. Gasket torn in left flip top cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table. Operator discarded wiping cloths Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken over bootle waters in reach in cooler. Operator reorganized Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Right kitchen flip top cooler At 1:50pm cut tomatoes 64F ambient cooling for 20 minutes to 64F at 2:10pm. Observed cooler was off. At this rate properly cooling to 41F in 4 hours will not occur. Operator turned on cooler placed food in freezer to quick chill Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while working with food

Basic - Old labels stuck to food containers after cleaning. Old labels stuck to containers in walk in cooler. Operator removed Corrected On-Site

Basic - Stored food not covered. Cooked chicken innwalk in cooler not covered. Operator covered Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm). Operremade solution. Chlorine tested 100ppm Corrected On-Site

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

Basic - Food stored on floor. Boxes of bread stored on floor in walk in freezer. Operator elevated. Operator began elevating boxes Corrective Action Taken Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle under flip top cooler next to sellable food. Operator removed water bottle Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray Bottle of water on prep table not labled. Operator labeled Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 3 live flying insects landing on wall in office areas. Operator killed and sanitizer. Corrected On-Site

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 some employees training certification expired on 6/1/2023.

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

Basic - Stored food not covered. -Observed 2 uncovered containers with cut ginger and garlic stored in walk-in cooler. Operator covered 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. A poster has been given to the operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup 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 several containers with cooked TCS foods stored in walk-in cooler. Per operator, items were cooked on 2/14/2023. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap in kitchen. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. -Observed several cases with food items stored on walk-in freezer floor.

Basic - Stored food not covered. -Observed several uncovered containers with TCS foods stored in walk-in cooler.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed chlorine sanitizer at 3 compartment sink exceed 200 ppm. Operator correct solution to 100 ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in kitchen. Operator killed and sanitizer area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed cutting board with deep soiled. -Observed old food residue buildup 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 chicken, sauce and goat meat stored in walk-in cooler. Per operator, all items were cooked on 07/26/2022.

Basic - Aluminum foil/plastic wrap/parchment paper/deli tissues not handled in a sanitary manner. -Observed aluminum foil not handle in a sanitary manner.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored in rice container. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall soiled with old food residue in kitchen area.

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.

High Priority - 1. Toxic substance/chemical improperly stored. -Observed a spray bottle with degreaser stored on food preparation table next to peeled onions. Operator removed and stored properly. 2. Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser on food preparation table. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked potatoes hot held at 130 degrees Fahrenheit in prep area. Operator instructed to reheat item to 165 degrees Fahrenheit. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed a buildup 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 various sauces stored in walk in cooler . Items were cooked on 10/25/2021.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. -Observed various containers with food items stored on walk in cooler floor. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no hand wash sign at a hand sink in kitchen area. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef touch cooked flat bread with bare hand.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live flying insect landing on garbage container in prep area.

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

Intermediate - Handwash sink used for purposes other than handwashing. -Observed a food container stored in hand wash sink at cookline.

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 fritters stored in walk in cooler. Per operator, item was cooked on 07/06/2021. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at a hand sink in kitchen area.

Basic - Single-service articles improperly stored. -Observed case with take out containers stored on floor in office area.

Basic - Stored food not covered. -Observed container with cook fritters stored uncovered in walk-in cooler. -Observed cases with lamb stored on walk in freezer floor. Operator removed and stored properly. Corrected On-Site