TIKKA BAR

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Prepared tomato sauce in walk in cooler at 60F. As per cook from a day prior. Observed cooked rice at walk in cooler at 58°F. As per cook a day prior. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee proceeded to put gloves without wash hands. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face and proceeded to prepared naan bread. Warning

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. Observed employee touching Naan bread with bare hands. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw lobster at walk in cooler. Warning

High Priority - Ready-to-eat food contaminated by employee under restriction/exclusion. See stop sale. 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. Observed employee touching Naan bread with bare hands. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Prepared tomato sauce in walk in cooler at 60F. As per cook from a day prior. Observed cooked rice at walk in cooler at 58°F. As per cook a day prior. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed prepared tomatoes sauce (60F - Cold Holding); cooked rice (58F - Cold Holding); as per cook cooling since a day prior. Observed milk (45F - Cold Holding); raw lobster (45F - Cold Holding); raw chicken (46F - Cold Holding), as per cook open and close door during lunch busy. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open milk container not dated. As per employee opened a day prior. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by kitchen entrance. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile dusty By storage area. Warning

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cups stored near hand sink by soda station exposed to splash. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Equipment in poor repair. Observed ice machine in disrepair near three compartment sink. Warning

Basic - Floor tiles missing and/or in disrepair. Observed by kitchen and storage area. Observed tiles broken at WIF. Warning

Basic - Food storage container/container lid cracked or broken. Observed lid container broken inside WIF. Warning

Basic - Food stored on floor. Observed cooking oil stored on floor by back entrance. Warning

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 inside sugar container. Warning

Basic - No container installed for catching grease from hood drip tray. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no signs at bathroom. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves racks rusted to stored clean equipment. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on floor by WIF. Warning

Basic - Stored food not covered. Observed cooked tomato sauce 60°F as per cook from yesterday. And cooked rice at 58°F from yesterday. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepared tomato sauce found in walk in cooler at 50°F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sateen Senanayake/ Akbota kazbayoul/ Exp 1-10-25

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cook line. Corrected On-Site

Basic - Food stored on floor. Observed at walk in cooler a container with tomato sauce stored on floor. cook container on shel. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line. Repeat Violation

Basic - Stored food not covered. Observed at walk in cooler a container with tomato sauce without lid. Not in cooling process. Repeat Violation

Basic - Walk-in/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Heavy Cream 98F; ( - Cold Holding). Cream was sitting on counter. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy Cream 98F; ( - Cold Holding). Cream was sitting on counter. Person in charge discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on stove 115°. Reheated to proper temperature. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled with debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink is blocked by a table. Repeat Violation

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 training for employees. Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pickle sauce not dated. Person in charge dated yesterday. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards are deeply grooved.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Person in charge moved cell phone. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind fryers.

Basic - Floor tiles missing and/or in disrepair. Floor tile in dry storage is cracked.

Basic - Food stored on floor. Cooked beans in a container on floor. Person in charge moved beans to store properly. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table has food debris on outside. Flour container is soiled. Hoods are soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind 3 compartment sink has black mold like substance on it.

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked cauliflower (58 - Cooling), cooked onions (62 - cooling); stored in the cooler located in the kitchen area as per operator food was cooked yesterday, operator discarded food.

High Priority - Nonfood-grade bags used in direct contact with food. Observed chicken stored in thank you bags in the walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken in the walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ghee (clarified butter) (84 - Cold Holding) stored at room temperature as per operator food was open days ago, operator discarded food. Observed cooked cauliflower (58 - Cooling), cooked onions (62 - cooling); stored in the cooler located in the kitchen area as per operator food was cooked yesterday, operator discarded food. Observed naan yogurt dough (51 - Cold Holding); cooked chicken (52 - Cooking); raw chicken (51 - Cold Holding); raw shrimp (52 - Cold Holding); raw lamb (51 - Cold Holding); cheese (62 - Cold Holding); yogurt (51 - Cold Holding); cream cheese (52 - Cold Holding) stored in the reach in cooler located in the kitchen area, operator discarded food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ghee (clarified butter) (84 - Cold Holding) stored at room temperature as per operator food was open days ago, operator discarded food. Observed naan yogurt dough (51 - Cold Holding); cooked chicken (52 - Cooking); raw chicken (51 - Cold Holding); raw shrimp (52 - Cold Holding); raw lamb (51 - Cold Holding); cheese (62 - Cold Holding); yogurt (51 - Cold Holding); cream cheese (52 - Cold Holding) stored in the reach in cooler located in the kitchen area, operator discarded food.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the 3 compartment sink, coached operator to washed hands in the hand sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Observed food containers soiled.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed there is no hand sink located in the bathroom located in the kitchen area.

Intermediate - Hot water supply not maintained during peak periods. Hand washing sinks and 3 compartment sink with no hot water.

Intermediate - No hot running water at three-compartment sink. Observed water at 80F at the 3 compartment sink in the kitchen area.

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. Observed cook Jeetendra kumarsharma, and waitress Botha with no employee certificates.

Intermediate - No soap provided at handwash sink. Kitchen hand wash sink and front counter sinks.

Intermediate - Nonservice animals in the food establishment or on premises. Observed one live chicken inside the kitchen. Employee removed chicken from kitchen to the outdoor back area,Admin Complaint Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed homemade cheese with no date marked as per operator cheese was made 5 days ago.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 82F the hand sink located in the kitchen area.

Basic - Bowl or other container with no handle used to dispense flour.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled.

Basic - Cloth used as a food-contact surface. Observed cloth apron used to wrap a wheel of homemade cheese.

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. Observed reach in cooler ambient temperature at 55F, reach in cooler located at the cook line in the kitchen area.

Basic - Dead roaches on premises. Observed 1 dead roach on top of oven, 1 on top of to-go boxes located on top of kitchen prep table.

Basic - Employee eating while preparing food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal things stored on top of reach in cooler.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. Kitchen area.

Basic - Food stored in a prohibited area. Observed raw onions stored inside the kitchen bathroom.

Basic - Food stored on floor. Observed pizza sauce stored on the floor at the kitchen entrance. Observed chicken base containers stored on the floor by the kitchen bathroom. Observed onions stored on the kitchen bathrooms floor. Observed dry seasonings containers stored on the dry storage floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area, kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hand wash sink handles soiled with heavy amount of reddish powder paste. Observed hood kitchen soiled with heavy accumulation of dust. Observed shelf soiled with heavy accumulation of grease in the kitchen area. Observed reach in cooler gaskets soiled with food debris. Observed top of oven with heavy accumulation of food debris. Observed dish ware racks heavily soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers located in the kitchen area.

Basic - Single-service articles improperly stored. Observed single service items as plates and cups stored inside the kitchen bathroom.

Basic - Standing water in bottom of reach-in-coolers located in the kitchen area.

Basic - Water leaking from pipe and/or faucet/handle. Observed 3 compartment sink pipe leaking.

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

Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment layout has change. Observed wine cooler and beer cooler underneath bar counter, observed server station with a coke dispenser next to customer bathroom. Observed make table located in the dry storage. Observed walk in freezer by the dry storage. Observed employee bathroom been used as a storage and the ice machine. Observed in the kitchen a dishwasher next to the 3 compartment sink, next to the dishwasher a hand washing sink, prep table, tandoor oven, fryer and a 6 burner stove with a oven. Observed two make tables in the kitchen in front of stove and fryer and a prep table located in the kitchen.

Basic - Equipment in poor repair. Observed make table located by dry storage gasket disrepair.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed approximately 2 floor tiles missing by the dry storage area.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler gasket soiled.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.