SPICE GRILL INDIAN CUISINE

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. Food service employee handling garnish , naan , cutting onions with bare hand contact. Manager intervened. gloves put on. Emailed Alternative Operating Procedure form. Explained as an option. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers used for dry rice, flour.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt 50°. Dairy based sauce 50°. Paneer 50°. On counter at cook line. Placed about 11 am. Moved by manager to cooler. (Gave and explained Time Temperature Controlled for Safety as option. ) Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter / ghee at 120°. Cook line. Placed at 11 am. Moved by manager. (Gave and explained Time Temperature Controlled for Safety as option. ) Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. No soap at rear kitchen Hand Wash Sink. Replaced by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. And ice machine exterior lid.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf by single service. Moved by manager. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employee with no beard guard.

Basic - Food stored on floor. Bowl of flour on floor. Kitchen. Moved by manager. Corrective Action Taken

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler gasket. Prep line.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine and Three compartment sink sanitizer level 0 ppm. Person In Charge added chlorine. 100 , 100 ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by Dish machine Hand Wash Sink. Replaced by manger. Corrected On-Site

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. No proof of any employee training available. Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap Dispenser not functioning. By Dish machine.

Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding behind dish machine.

Basic - Equipment in poor repair. 2 door cooler opposite Dish machine doors keep opening.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gasket to 2 door cooler opposite Dish machine.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat thawing at room temperature in kitchen. Moved by manager. Corrected On-Site