TABLA WINTER PARK

High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel used to cover cut lettuce. Operator discarded Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at server station. Operator placed label Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic container inside rice and spices. Operator removed Corrected On-Site

Basic - Food stored on floor. Rice container at server station. Operator placed container on prep table Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 101F. Operator replaced with hot water 170F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on Fans in walk in cooler

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used in dumplings container Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice white chest freezer

Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda machine Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. In cook line Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water At 95F operator raised the temperature Corrective Action Taken

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

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to 3 compartment sink

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled around 3 compartment sink

Intermediate - Handwash sink not accessible for employee use at all times. Cooks line operator removed items in front of the sink 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/ No manager present

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice dispenser on the fountain has a black moldlike substance present

Basic - Equipment in poor repair. Gasket ripped on the line make cooler

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ For Raj Mehta, manager for 3 months

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 - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Blank certificate photo copied for some employees

Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottles at host station

Basic - Bathroom waste receptacle not constructed of easily cleanable material. In unisex employee restroom

Basic - Cloth used as a food-contact surface. Cloth on rounded pillow for raw naan dough before placing into clay oven. Corrective action to place plastic wrap over towel

Basic - Exterior door has a gap at the threshold that opens to the outside. Opening in back kitchen exit door at the key lock

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Numerous containers of water with spoons in water, water is 111f-120f Repeat Violation

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler have a debris build up Fan covers in walk in cooler has a debris build up

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris build up and ice in bottom of stand up freezer at server/expo line

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from fryers

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour containers in back prep area by back kitchen exit door

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw lamb stored over cheese on walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Raw fish kept on reach in cooler on cook line with temperature of 47F. Per chef was in cooler for 4 hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Raw fish kept for 4 hrs on reach in cooler on cook line .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Basmati rice kept on steam well with temperature of 120F. Ask manager to reheat . Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Hand wash sink located near reach in freezer with temperature of 83F.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Ice shut out on soda machine .

Basic - Carbon dioxide/helium tanks not adequately securedTank kept in employee bathroom .

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee cup kept on servers station. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils kept on cook line and by rice cooker.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Chicken curry cooling on walk in cooler overnight with temperature of 57F.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine dish machine with 0ppm 100ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Curry chicken cooling overnight with temperature of 57F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Créme brûlée made two days ago and kept on walk in cooler with no date mark.

Basic - Bowl or other container with no handle used to dispense food.Plastic container with no handle use to scoop rice . Repeat Violation

Basic - Food stored in a prohibited area.Sweet chili sauce stored on employee bathroom. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.Old labels on condiments stored over reach in cooler located at kitchen entrance.

Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in cooler across from stove.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0 ppm chlorine first 2x , primed to 100 ppm Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lamb repackaged stored over ready to eat cooked vegetables in reach in freezer , corrected Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handling raw seafood then not remove gloves before starting next task, re-educated and corrected Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Standing water 70° holding used rice scoop, removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink on cooks line being used to thaw chicken, corrected Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in server area. Corrected Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink at 3 compartment sink area Repeat Violation

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottle of sanitizer not labeled,

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. 1#plastic bowl used as scoop in bulk rice, corrected Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.fees current, new license not on site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment or utensils not designed or constructed in a durable manner. Rice cooker handles broken and exposed wiring. Door to make table salad dessert station. Broken

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board heavily stained Warning - From follow-up inspection 2021-11-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable to red cutting board Warning - From follow-up inspection 2021-11-17: Time Extended