AROMA INDIAN CUISINE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked cauliflower (48F - Cooling); cooked onions (50F - Cooling); cooked potatoes (47F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while removing from cook line and cell phone and then continued preparing food and handling clean utensils without washing hands. Discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over ready to eat sauces. Operator moved raw shell eggs to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

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. At walk-in cooler; cooked cauliflower (48F - Cooling); cooked onions (50F - Cooling); cooked potatoes (47F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked onion sauce (45F - Cold Holding); cooked lamb (45F - Cold Holding); cooked chicken (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked onion sauce (45F - Cold Holding); cooked lamb (45F - Cold Holding); cooked chicken (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. 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. At steam table; cooked potatoes (117F - Hot Holding). Operator stated potatoes are reheated prior to being placed in steam table, held one hour, reheated potatoes to 178F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; cooked chicken (110F - Cooling 1:16pm/110F - Cooling 1:50pm). Operator stated cooling for 30 minutes, sealed inside ziplock bags stacked in full storage container, will not reach 70F within 2 hours, unsealed/unstacked bags and moved to walk-in freezer to facilitate faster cooling. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At expo line; hand washing sink used to store visibly soiled spoons. Operator removed spoons. Corrected On-Site Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects around trash can in kitchen near expo line. Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. In cabinets under steam table pesticide labeled for household use stored. Warning

High Priority - Presence of insects, rodents, or other pests. 50 plus live weevils in semolina flour storage container 50 plus live weevils in rice flour storage container. 6 live spiders in lentil storage container. See stop sale. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler raw chicken stored over washed and cut onions. Operator moved chicken to lower shelf Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in storage bin in dry storage area. Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At double door stainless steel refrigerator shell eggs (60F - Ambient air temperature Cold Holding) Held overnight. See stop sale Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 50 plus live weevils in semolina flour storage container 50 plus live weevils in rice flour storage container. 6 live spiders in lentil storage container. See stop sale Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse At double door reach in cooler milk (60F - Cold Holding). Item not prepared or portioned today, held in cooler overnight. See stop sale At double door stainless steel refrigerator shell eggs (60F - Ambient air temperature Cold Holding) Held overnight. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler cooked lamb (57F)Cold holding; cooked goat (57F)Cold holding; cooked onion sauce (57F)Cold holding. Operator stated item not prepared or portioned today. In cooler for 2 hours. Operator placed items in walk-in. At double door reach in cooler milk (60F - Cold Holding). Item not prepared or portioned today, held in cooler overnight. See stop sale Corrective Action Taken 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. At steam table house made rice cake (109F - Hot Holding) Operator stated item cooked before being placed in steam table, moved to be reheated to 165F. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door stainless reach in cooler; Since 10am cooked rice (56F - Cooling) 1pm since 10am 54F - Cooling at 1:50pm; At this rate, rice will not reach 41F within a total of 6 hours. Operator moved to walk-in cooler to facilitate faster cooling. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat, cooked lamb, cooked chicken not date marked. Operator stated items prepared yesterday at 10am. Advised operator to date mark. Warning

Basic - Dead roaches on premises. Approximately 20 dead roaches in kitchen at prep area inside drawers not used for food storage. Admin Complaint

Basic - Food stored on floor. In walk-in cooler, raw chicken in bin stored on the floor. Advised operator to move items from floor to shelf. Corrected On-Site Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers interiors soiled with accumulation of food debris. Advised Operator to clean and sanitize. Warning

Basic - Stored food not covered. In walk in cooler several items stored, not covered. Advised Operator to cover items. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked onion gravy (80°F - Cooling). Operator stated cooked yesterday, cooling overnight in deep pot with tight fitting lid. See Stop Sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked onion gravy (80°F - Cooling). Operator stated cooked yesterday, cooling overnight in deep pot with tight fitting lid. See Stop Sale. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored above cooked lamb. Operator moved raw chicken to lower shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; cooked onions (45°F - Cold Holding); cooked chicken (58°F - Cold Holding); cooked lamb (47°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler one hour, added ice. Corrective Action Taken Warning

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 engaged in food preparation/handling, no certified food manager present. Repeat Violation 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. Provided reporting agreement to Operator. Warning

Basic - Food stored on floor. At walk-in freezer; case of raw chicken and bags of ice stored on floor. Operator removed from floor. Corrected On-Site Repeat Violation Warning

High Priority - Container of medicine improperly stored. Observed personal medicine stored next to seasoning bottles in the kitchen. Operator removed. Corrected On-Site Warning

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. Dishwasher (Chlorine 0ppm) Advised operator to discontinue the use of the dishwasher machine until the equipment is repaired. Operator set up Triple compartment sink (Chlorine 100ppm). Corrective Action Taken 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 ready to eat food ( cooked vegetables balls) in the kitchen food with his bare hands. Employee discarded product. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you to go bags used to store raw chicken in the walk in cooler. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw chicken stored above a can of tomatoes sauce in the walk in freezer. Operator stored properly. Corrected On-Site Warning

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. cooked coliflower (46°F - Cold Holding); cooked onions (46°F - Cold Holding); cooked chili peppers (46°F - Cold Holding); cooked chicken (47°F - Cold Holding); curry chicken (46°F - Cold Holding); homemade tomatoes base (47°F - Cold Holding) per operator products held overnight in the walk in cooler. Per operator products haven't been prep, pulled or portion today. Operator discarded products. See stop sale. cooked vegetables balls (58°F - Cold Holding) per operator product held more than four hours at the reach in cooler at front counter. Per operator product haven't been prep, pulled or portion today. Operator discarded product. See stop sale. cooked chili sauce (47°F - Cold Holding); fresh garlic and ginger sauce (48°F - Cold Holding); cooked chicken (45°F - Cold Holding) per operator products held more than four hours in the flip top unit in the cook line. Per operator products were transfer from the walk in cooler to the cook line. Per operator products haven't been prep, pulled or portion today. Operator discarded products. See stop sale. rice (52°F - Cold Holding); milk (57°F - Cold Holding); rice pudding (48°F - Cold Holding); yogurt (50°F - Cold Holding) per operator products held more than four hours in the upright reach in cooler unit in the cook line. Per operator products were transfer from the walk in cooler to the reach in cooler. Per operator products haven't been prep, pulled or portion today. Operator discarded products. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked coliflower (46°F - Cold Holding); cooked onions (46°F - Cold Holding); cooked chili peppers (46°F - Cold Holding); cooked chicken (47°F - Cold Holding); curry chicken (46°F - Cold Holding); homemade tomatoes base (47°F - Cold Holding) per operator products held overnight in the walk in cooler. Per operator products haven't been prep, pulled or portion today. Operator discarded products. See stop sale. cooked vegetables balls (58°F - Cold Holding) per operator product held more than four hours at the reach in cooler at front counter. Per operator product haven't been prep, pulled or portion today. Operator discarded product. See stop sale. cooked chili sauce (47°F - Cold Holding); fresh garlic and ginger sauce (48°F - Cold Holding); cooked chicken (45°F - Cold Holding) per operator products held more than four hours in the flip top unit in the cook line. Per operator products were transfer from the walk in cooler to the cook line. Per operator products haven't been prep, pulled or portion today. Operator discarded products. See stop sale. rice (52°F - Cold Holding); milk (57°F - Cold Holding); rice pudding (48°F - Cold Holding); yogurt (50°F - Cold Holding) per operator products held more than four hours in the upright reach in cooler unit in the cook line. Per operator products were transfer from the walk in cooler to the reach in cooler. Per operator products haven't been prep, pulled or portion today. Operator discarded products. See stop sale. Foods not maintaining 41F or below for longer than 4 hours. See Stop Sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry chicken (92°F - Hot Holding) per operator product held less than four hours at room temperature in the cook line. Operator decided to discard product. Corrective Action Taken Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator added water Sanitizer Bucket (Chlorine 100ppm). Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified Food Manager lacks of knowledge of the Big 6. Reviewed Big 6 with CFM and printed Big 6 poster. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked in the walk in cooler. Per operator product held longer than 48 hours in the walk in cooler. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Buildup of food debris/soil residue on equipment door handles in the cook line. Warning

Basic - Ceiling tile missing and disrepair in the kitchen. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored on the prep table in the cook line. Operator removed. Corrected On-Site Warning

Basic - Food stored on floor. Observed one bucket of homemade tamarind sauce on the floor in the kitchen. Operator stored properly. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit in several reach in cooler units in the kitchen. Warning

Basic - Walk in cooler's shelves soiled with grease, food debris, dirt, slime or dust. Warning