LE INDYA FINE INDIAN CUISINE

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee with No hair restraint cutting chicken Warning - From follow-up inspection 2026-03-17: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chickpeas 109F hot hold less than 4 hours. Operator will use time as a public health control for buffet. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back food prep area. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator discarded towels. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Establishment up to date with license, not displayed in restaurant. Operator made copy and posted. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Located in multiple spots in kitchen, on food prep tables. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. 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. Educated operator on importance of removing fish from packaging. Operator removed fish from packaging. Corrected On-Site Repeat Violation

Basic - Ice buildup in front dessert reach-in freezer.

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar/flour bins.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed red sauce made in house with seasoning (54F - Cooling) made yesterday 11/27. Operator discarded sauce.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to wash cut potatoes. Operator removed potatoes from sink. 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 commercially processed reduced oxygen packaged fish thawed and still in packaging. Educated operator on proper thawing of fish bearing label to open before thawing. Operator opened packages of fish. Corrected On-Site

Basic - Food stored on floor. Observed box of chicken, pan of chicken and rice cooked with rice stored on floor. Operator moved all items for proper storage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on handle of tandoori oven. Operator moved tongs for cleaning and proper storage. Repeat 5/15/2023. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing at room temperature. Educated operator on proper thawing method and operator moved to cooler for proper thawing. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in back next to walk in cooler and hand wash sink right as you walk into kitchen. Operator provided soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used in flour and sugar. Operator removed containers for proper storage. Corrected On-Site

Basic - In-use tongs stored on equipment handle between uses. Observed tongs stored on handle on side of tandoor oven. Operator moved for proper storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 75F. Operator removed utensils for cleaning and proper storage. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse rice. Educated operator on proper use of hand wash sink. Repeat 7/9/2021, 5/23/2022. Warning - From follow-up inspection 2023-02-10: Observed still used for other purposes. Educated operator on proper use. 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. Observed dish machine only reaching 10ppm after running three times and priming. Operator set up manual sanitizer. Repeat 7/9/2021 Repeat Violation

Intermediate - Food service manager not certified within 30 days of employment. 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 manager of establishment more than 30 days with no certified food manager.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to thaw under running water. Repeat 7/9/2021. Operator moved to allow correct usage. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink at end of cook line. Operator provided paper towel. Repeat 7/9/2021. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed container without a handle used to dispense flour, sugar and rice. Operator removed scoops. Repeat 7/9/21, 11/9/2020 Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured.

Basic - Food stored on floor. Observed food stored on floor in walk in cooler. Operator moved food for correct storage. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken being thawed at room temperature. Operator moved for correct thawing. Repeat 7/9/2021. Corrected On-Site Repeat Violation

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. Observed dishmachine chlorine sanitizer at 0ppm. Operator using three compartment sink until dishwasher is repaired. Corrective Action Taken

Intermediate - Handwash sink used for purposes dump sink other than handwashing at end of cooks line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cooks line and kitchen prep area. Operator provided towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in rice, and sugar bins in kitchen prep area. Operator removed cups. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, some in service station area. Repeat Violation

Basic - Ice buildup on door in walk-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towels. Corrected On-Site Repeat Violation

Basic - Stored food not covered in walkin cooler. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner on table in kitchen prep area at room temperature. Operator moved foods to walkin cooler for proper thawing. Corrected On-Site