ZAIKA KEY LARGO INDIAN CUISINE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed clarified butter (86°F - Cold Holding); chopped fresh garlic (74F - Cold Holding) at cook line, as per operator less than 2 hours, operator placed container on ice bath to cool down temperature. 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. Observed cooked chickpeas and cooked chicken prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Observed sanitizer spray bottle not identified with common name at front counter.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.

Basic - Bowl or other container with no handle used to dispense food. Observed on salt and flour container at cook line, operator removed during inspection. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Observed food stored not 6 inches off walk in cooler floor.

Basic - Food stored on floor. Observed a case of raw chicken stored on walk in freezer floor, employee stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler across stove at cook line.

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers by walk in cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 200ppm). Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding) in reach in cooler across cook line, as per operator less than 4 hours. Operator voluntarily discarded food.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands at 3 compartment sink across ice machine. Coached employee.

Basic - Bowl or other container with no handle used to dispense food. Observed on rice container at kitchen area, operator removed during inspection. Corrected On-Site Repeat Violation

Basic - Employee eating while preparing food. Observed employee eating while preparing food at cook line. Manager coached employee during inspection.

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 on sugar container at kitchen area, operator stored properly during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon in standing water at 89° F next to rice warmer, operator removed during inspection.

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

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers at kitchen area. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 200ppm), operator discarded during inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observe Triple Sink (Quaternary 0ppm) employee discarded and proceeded to replaced. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade at kitchen area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observe on flour container, employee removed during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observe employee at cook line not wearing a hair restraint.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observe on cooked rice container, employee removed during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observe on clean plastic containers by dishwasher area.

Basic - Wiping cloth sanitizing solution stored on the floor. Observe at cook line, employee stored properly. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Observed raw cashews with mold-like growth on white bin container at kitchen area. Operator discarded during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled yellow cutting board at cook line. Also observed soiled 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 cooked goat,cooked chicken, cooked lentils and cooked homemade sauces not date marked on reach in cooler at cook line, as per operator over 24 hours. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed chlorine spray bottle not labeled with common name. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.

Basic - Bowl or other container with no handle used to dispense food. Observed on sugar,salt and flour containers at kitchen area. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the front counter. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 89° on grill, employee removed during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers by dishwasher area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed several containers not labeled with common names at kitchen area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.