SAJNA INDIAN CUISINE

High Priority - Nonfood-grade bags used in direct contact with food. In kitchen white chest freezer, potato balls and raw goat stored in standard plastic to go bags. Employees began removing and placing in approved bags. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen left 3 door reach in cooler, container of raw chicken above case of heavy cream and cooked lamb. Employee rearranged for proper separation. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Moushumi Haque 2-26-21 Person in charge Vishal Narsale Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In white upright freezer in kitchen, multiple frozen items missing date marks when prepared.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by back kitchen hand sunk. Employee marked as cleaner. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk flour container on back storage shelf. Employed removed cup. Corrected On-Site Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water (101F) beside stovetop. Employee moved water to fire on stove to heat and hold above 135F. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. In unisex restroom.

Basic - Single-service articles improperly stored. Cases of to go containers on floor in storage closet.

Basic - Soiled dry wiping cloth in use. Soiled wiping clothes on oven door handle.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at back of kitchen slow draining. Repeat Violation

High Priority - Metal stem-type thermometer soiled. Operator cleaned and sanitized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line flip top stained, soiled, has cut marks and no longer cleanable. Operator removed and discarded Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Bathroom facility in disrepair. Bathroom marked out of service. Second bathroom provided

Basic - Bowl or other container with no handle used to dispense food. Pan used to dispense tomato sauce, portion cup used to dispense white chutney. Operator removed Corrected On-Site

Basic - Interior of oven has accumulation of grease/food debris.

Basic - Ripped/worn tin foil used as shelf cover. Observed on shelf above burners holding spices. Operator removed foil Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink. Observed at prep area hand wash sink

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. Plastic bag of raw chicken stored above plastic bag of raw goat in large chest freezer across from double glass reach in cooler. Employee inverted. Corrected On-Site

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Floor soiled/has accumulation of debris. Kitchen floor soiled. Cleaned during inspection. Corrected On-Site

Basic - Gasket in reach in under flip top in cook line in poor repair. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, dirt, slime or dust. Hood filters soiled.

Basic - Working containers of corn flour removed from original container not identified by common name. Chef labeled during inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets in poor repair at cook line flip top cooler Warning - From follow-up inspection 2025-04-16: Time Extended - From follow-up inspection 2025-05-20: Next unannounced Time Extended

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. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator replaced, primed and retested at 100ppm Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken stored above bottled beer in 3 door glass reach in cooler, operator reorganized Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink. Operator provided Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets in poor repair at cook line flip top

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 75F at cook line. Operator removed utensils to ware washing area, discarded water Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Ripped/worn tin foil used as shelf cover. Observed on shelf under cook line prep table. Operator removed and discarded Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in prep area failed to wash hands before putting gloves to prep raw chicken.

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 - Handwash sink not accessible for employee use at all times. Empty buspan and sheet tray on top of hand sink in kitchen. Employee removed pans. 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. In upright freezer in corner of kitchen, multiple yogurt containers of various foods without date marking.

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk spice containers on dry goods shelf. Employee removed all cups. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor in front of triple sink and tandoori oven.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Employees in kitchen preparing foods without hair restraints. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hand mixer wand in container of standing water by microwave in corner of kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under yellow cutting board by microwave near entrance to kitchen. Employee removed wiping cloth. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave closest to upright freezer in corner kitchen has food debris buildup.

Basic - Soiled dry wiping cloth in use. Soiled dry cloths hanging on oven door and on top of tandoori oven. Employee removed all soiled cloths and replaced with clean. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. 1) Observed in kitchen left glassfront cooler, cooked lentils being stored in yogurt container with no label. Per manager, prepared less than 24 hrs and manager labeled container. 2) In upright freezer in corner of kitchen, multiple yogurt containers used for other foods without labeling. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at front counter hand washing sink. Main kitchen hand washing sink and 3 compartment sink have hot water.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen single service shelf above microwave- observed employee cellphones being stored with Togo containers.

Basic - Employee with no hair restraint while engaging in food preparation. Main kitchen- observed employees preparing foods with no hair restraints.

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen prep sink- observed frozen chicken, lamb and goat thawing at room temperature.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen preparation tables- observed soiled wiping cloth on preparation tables and cutting boards throughout entire kitchen.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen prep table at rice cooker- observed containers of seasoning underneath prep table with no labeling.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed throughout main kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen reach in cooler- observed 16 ounce plastic containers with no handle inside curry paste.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee water bottle inside cooler.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen- observed soiled wiping cloth on cook line cutting board.

Intermediate - No hot running water at three-compartment sink. Per the manager the hot water is turned off. Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment only has a meat thermometer. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink at wait station. Manager replaced the soap. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink at waitstation not working/unable to dispense paper towels. Manager repaired the dispenser. 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 in the flip top cooler, cooked chicken and cooked potatoes not date marked. Per the manager the items were prepared yesterday. Observed in the three door glass cooler, butter sauce not date marked. Per the manager the item was made yesterday. Manager added date marks to all items.

Basic - 1. Water leaking from faucet at the three compartment sink. 2. Water leaking from a drain at the kitchen hand wash sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and cups not protected at the wait station. Manager inverted all plates and cups. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed all kitchen employees without hair restraint.

Basic - Equipment in poor repair. Observed on the chest freezer in the back of the kitchen near the hand wash sink, the enamel on the top is worn aware revealing bare metal and rust.

Basic - Floor soiled/has accumulation of debris. Along the cove base behind the pot and pan storage rack and behind the chest freezer on the East side of the kitchen, and around the perimeter of the kitchen including behind, between and under the reach in coolers.

Basic - Single-service articles not stored inverted or protected from contamination. Observed styrofoam containers at wait station not stored inverted. Manager inverted all containers. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Per the employee the hot water is turned off. Warning - From follow-up inspection 2021-09-30: Observed same. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2021-09-30: Observed same. Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2021-09-30: Observed same. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door has gaps on both side# at he threshold. Repeat Violation Warning - From follow-up inspection 2021-09-30: Observed same. Time Extended