JAIHO'S THE INDIAN KITCHEN

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. Ambient air temperature 53 f no temperatures taken all food from overnight Cook pasta 50 f cottage cheese 49 f cook meat balls 50 f cook beef 49 f cook pasta 50 f chicken soups 49 f cooked chickens 50 f turkey legs 50 f cook spring Rolls 50 f Raw chicken 50 lbs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient air temperature 53 f no temperatures taken all food from overnight Cook pasta 50 f cottage cheese 49 f cook meat balls 50 f cook beef 49 f cook pasta 50 f chicken soups 49 f cooked chickens 50 f turkey legs 50 f cook spring Rolls 50 f Raw chicken 50 lbs. Repeat Violation

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler gauge in disrepair

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Roopa bommidi issued 5-15-19

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand washing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by walk in cooler

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Repeat Violation Admin Complaint

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 69 F, chicken 67 F on counter, employee began to reheat. 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. Chicken 100 F in hot holding box. Warning

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

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. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking handwash sink in kitchen. Operator removed at time of inspection. Corrected On-Site Repeat Violation Warning

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

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. Operator not able to provide food handler certifications. Warning

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. Warning

Intermediate - No soap provided at handwash sink. In kitchen. Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle next to 3 compartment sink not labeled. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Paper plates not inverted. Employee inverted at time of inspection. Corrected On-Site Warning

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

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. Warning

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Discussed with operator on obtaining vacuum breaker for mop sink near dish area. Warning - From follow-up inspection 2024-07-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand wash sink, operator moved at time of inspection. Corrected On-Site Warning - From follow-up inspection 2024-07-23: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to three compartment sink. Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table next to dish area. Repeat Violation Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler not maintaining 41F or below no Time/Temperature Control For Safety Foods stored in cooler at time of inspection. Operator storing non Time/Temperature Control For Safety Foods drinks inside. Gasket on walk in freezer in disrepair. Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on door frame on walk in freezer. Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled above burners. Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Food stored in freezer not covered. Operator covered at time of inspection. Corrected On-Site Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind equipment. Floor soiled/has accumulation of debris. Floor under equipment next to microwave soiled. Floor soiled in corner of front server station. Warning - From follow-up inspection 2024-07-23: Time Extended

Intermediate - - From initial inspection : 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. Provided operator with education packet containing vomiting and diarrheal clean up procedure. Corrective Action Taken - From follow-up inspection 2024-05-17: Discussed with operator on obtaining clean up procedure. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green and Blue cutting boards in kitchen prep area. - From follow-up inspection 2024-05-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled under equipment, discussed with operator. - From follow-up inspection 2024-05-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler next to oven. Exterior of reach in cooler soiled. - From follow-up inspection 2024-05-17: Time Extended

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken on counter cooling with covered plastic in a large batch.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by stand. Employee moved stand out of the way. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel missing from hand wash sink at front counter.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink at front counter. Manager turned hot water back on. Corrected On-Site

Basic - Hole in or other damage to wall. Gap between wall and ceiling above reach in cooler next to stove. Little holes under seasoning shelf.

Intermediate - - From initial inspection : 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/ 4 employees working and no manager present. Warning - From follow-up inspection 2022-09-16: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Old food debris on exterior of dish machine. Warning - From follow-up inspection 2022-09-16: Old food debris on exterior of dish machine. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in back area has food debris inside. Warning - From follow-up inspection 2022-09-16: Microwave has food debris inside. Time Extended

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Spoke its operator about reporting responsibilities.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by garbage can. Operator moved can out of the way. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Construction tools on prep tables.