TAJ MAHAL MASALA

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.

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

Basic - Current Hotel and Restaurant license not displayed. Operator needs to print new license and post. License current

Basic - Food stored on floor. Cream in walk in cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on cook line cooler has old food debris

Basic - Wall soiled with mold like substance next to small reach in freezer in back storage area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut produce. Employee moved Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Rack and various items in cook line hand sink. Employee removed Corrected On-Site

Intermediate - White cutting board on cooks line is heavily stained

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pots on floor front of cooks line

Basic - Food stored on floor. Box of cream and yogurt on floor in walk in cooler. Advised employee to move Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spatulas in standing water observed at 81f. Employee dumped water Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Some grease build up above stove

Basic - Wiping cloth sanitizing solution stored on the floor. At front counter. Manager removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw meat over dumplings in reach in freezer. Operator removed dumplings Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed in ROP

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. paneer (71F - Cold Holding); eggs ambient (51F - Cold Holding) in cooler for 1 hour. Manger removed Corrective Action Taken

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/

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. Emailed form to operator to have employees sign Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat in walk in cooler. Employee added date mark Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 52f

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. 4 portions of salmon thawed

Basic - Food stored on floor. Pot of meat on floor on kitchen cook line

Basic - No handwashing sign provided at a hand sink used by food employees. At server areas sink

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

Basic - Ripped/worn tin foil used as shelf cover. On prep table next to prep sink

Basic - Soiled dry wiping cloth in use on cooks line. Manager removed Corrected On-Site