ZAIKA INDIAN CUISINE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Cooked chicken 93F-104F @ 3:00 cooling since 2:15 rechecked 92F-102F @3:30 stored on flat top stove. at current rate of cooling food will not reach to 70F with in 2 hours. Operator placed in walk-in freezer to quickly chill Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cheese. Operator stored correctly Observed raw fish stored over ricotta cheese and Greek yogurt in walk-in cooler. Operator stored correctly. *Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed piece of ice in hand washing sink

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

Basic - Bowl or other container with no handle used to dispense food rice . Operator removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Low boy freezer freezer and microwave handles

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on make table. Operator removed Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to rice cooker In-use utensil stored in standing water 81F Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on low boy freezer on cook line soiled with grease, food debris, dirt, slime or dust.

Basic - Old labels stuck to food containers after cleaning. Observed multiple food containers with old labels

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms stored over spinach and lentils. Operator stored correctly Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cook line by hand washing sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken cold held in flip top cooler at 47F. Per operator, chicken transfer to unit 3.5 hours prior to the inspection. Operator removed and stored in walk in freezer for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of brown like substances build up on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee used handwriting sink to thawed shrimp. After brief education, operator removed shrimp from sink. Corrected On-Site

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

Intermediate - Unnecessary item in the food preparation, food storage, or warewashing area. Observed a bicycle and 3 scooters stored in dry storage area.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense cooked rice.

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees engaging in food preparation with no hair restraints. Corrected On-Site Repeat Violation Admin Complaint

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

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in sugar container.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Observed 2 light shield missing in kitchen area.

Basic - Stored food not covered. -Observed an uncovered container with cooked chicken stored in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed lamb thawing in standing water at 43F . Operator placed underneath running water. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2023. Operator renewed on line, new .ice se with expiration date, December 1, 2024 Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two employees working on cook line without hair restraint. Manager provided hair net. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In rear kitchen behind prep table, soiled tiles with food debris and grease. In front of walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw lamb in walk-in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked lamb cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, item transfer to unit 2 hours prior to the inspection. Advice operator to placed ice pack on item for quick chill. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed no hose bibb on splitter added at mop sink.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Found in glass door true refrigerator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of brown substance 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 sauce stored in walk-in cooler. Per operator, sauce was cooked on 08/02/2023. Repeat Violation

Intermediate - Unnecessary items in the food preparation, food storage, or warewashing area. -Observed 2 bicycles in storage area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. -Observed various employees engaging in food preparation with no hair restraint. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed splash guard needed at hand wash and flip top cooler on cookline.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

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

Basic - Old labels stuck to food containers after cleaning. Operator removed old label from clean containers. Corrected On-Site Repeat Violation

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food contact surfaces on cook line not being sanitized between uses. Operator prepared chlorine sanitizing solution and had surfaces sanitized. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed dough being stored in non food grade bags on prep shelf. Operator removed dough from non food grade bags and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish and raw chicken stored over cottage cheese and sauce in reach in cooler located at cook line. Observed raw chicken stored with cooked chicken in reach in cooler at cooks line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored next to cooked French fries in reach in cooler located at cook line.

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. Observed cooked chicken wings 56°F cooked per operator on March 16th and held in cooler from overnight not moved. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings 56°F cooked per operator on March 16th and held in cooler from overnight not moved. See Stop Sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cottage cheese diced on March 15th and. Opened milk on March 16th no date marking

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with build up food residue. Operator removed to be cleaned and sanitized. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink inaccessible with garbage can in front of sink. Operator removed and stored correctly 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/ Observed no CFM on duty with 7 employees working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand washing sink at cook line and prep area. Operator placed paper at hand washing sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no thermometer used to check internal temperature of foods being cooked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked spinach, cooked lentil, cooked onion, chicken wings, chicken lollipop cooked sauce, in reach in cooler located beside hand washing sink in kitchen area not labeled.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense cooked rice. Operator removed container Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw snapper and salmon being thawed in reach in cooler in Intact ROP Packaging.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep tables and shelves throughout the kitchen and prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items, wallet, keys,phone, stored with clean equipment and condiments. Operator removed and stored correctly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees in kitchen in food preparation without hair restraint. Operator gave employees hair restraint Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed dirty tongs being stored on equipment/ oven handle.

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 handle of scoop directly touching. Sugar in dry storage area. In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water less than 135 degrees on grill. In-use tongs stored on equipment door handle between uses. Observed dirty tongs being stored on equipment/ oven handle.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to food container after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items in kitchen area on top shelf not inverted.

Basic - Stored food not covered. Observed sauces made from March 12 in walk in cooler not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Cornish hen and chicken being thawed at room temperature in the prep area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung to dry in dirty mop bucket.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloths throughout kitchen area. Observed wet wiping cloth not stored in wiping cloth solution.

Basic - Working containers of food removed from original container not identified by common name. Observed coconut flakes on shelf not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink container stored on top of salt container n dry storage area. Operator removed beverage. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers on cook line shelves not inverted. Operator inverted at time of inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler by dry storage area.