INDIAN CUISINE

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) Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked vegetable sauce. Operator states prepared on 12/15 Corrected On-Site

Basic - Accumulation of debris on dish racks

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler flip top Corrected On-Site

Basic - Outer openings not protected with self-closing doors. - side door near cookline

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed ladles at hand wash sink.

High Priority - Roach activity present as evidenced by live roaches found. - 2 on soap dispensers at cookline. - 1 on paper towel dispenser at cookline - 1 on magnetic knife storage block - 7 inside shelf supports next to cookline. - 3 behind conduits along wall next to cookline. __ Total 14 live roaches Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER: - milk (44F - Cold Holding); - cilantro yogurt (45F - Cold Holding)

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - faucet at COOKLINE no back flow device

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - walk in cooler shelves soiled

Intermediate - Handwash sink used for purposes other than handwashing. - cookline employee washing ladle at hand wash sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked lamb brought from freezer since Saturday

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents in customer area dusty - at cookline

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. - Mahi mahi

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

Basic - Floor soiled/has accumulation of debris. - floor soiled next to ice machine

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave next to ice bin

Basic - No Heimlich maneuver/choking sign posted. - emailed to operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of bulk food containers - exterior microwave - exterior ice machine

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at hand wash sink at cook line - at COOKLINE coolers dusty

Basic - Wood food-contact surface not properly sealed. - wooden board stored on top of ice machine.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb,chicken and sauces in walk in cooler not date marked Warning

Basic - Floors not maintained smooth and durable. At dish wash area by walk in cooler and walk in freezer Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue, - Cuisinart chopper in storage area Warning - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - behind mixer Warning - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Pepsi cooler doors difficult to close Warning - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. Warning - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. - dish machine area Warning - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -underside of the coke fountain -exterior of multiple food containers -shelving in walk in cooler - walk in freezer door and door handle - dry storage shelves - bag in box soda rack - mixer housing - shelves in kitchen - order ticket rail in kitchen - blender handle, motor housing - exterior of microwave - milk crates used for shelves Warning - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning - From follow-up inspection 2022-11-16: Time Extended

High Priority - Dented cans present. See stop sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flies in the soda bag in box area Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. - 4 on dry storage shelf Warning

High Priority - Rodent rub marks present along shelf in dry storage area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Milk, 47F, curry sauce, 51F; sauce, 48F; less than 2 hours, server cooler - cut tomatoes, 60F, off temperature control less than 1 hour, cookline Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - clarified butter, 83F, less than 2 hours Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chopin sayid 8/13/17 Maura's Bouhallaf 8/13/17 Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue, - Cuisinart chopper in storage area Warning

Intermediate - Handwash sink used for purposes other than handwashing. - Sink in the service station used for discarding ice - pans stored in kitchen hand sink 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/ Manager certificate is expired Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked chicken, curry sauces Warning

Basic - Accumulation of debris on dish machine racks. Warning

Basic - Cove molding at floor/wall juncture broken/missing. - behind mixer Warning

Basic - Equipment in poor repair. Pepsi cooler doors difficult to close Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. Warning

Basic - Floor soiled/has accumulation of debris. - throughout kitchen, storage area, and ware washing area Warning

Basic - Food stored on floor. In the kitchen warewash side tub of lamb on the floor Warning

Basic - Hole in or other damage to wall. - dish machine area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -underside of the coke fountain -exterior of multiple food containers -shelving in walk in cooler - walk in freezer door and door handle - dry storage shelves - bag in box soda rack - mixer housing - shelves in kitchen - order ticket rail in kitchen - blender handle, motor housing - exterior of microwave - milk crates used for shelves Warning

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - dish are -line area - soil build up Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb 52° cold hold in a sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ingredient bins are soiled , they need to be cleaned and relabeled

Intermediate - Manager or person in charge lacking proof of food manager certification. 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/ no manager on duty 5 employees working Warning

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. Person in charge unaware of where the training is Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items not labeled or dated

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. A pink mold like substance is present on the stainless steel divider

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on the coffee maker above the prep table

Basic - Stored food not covered. Rice in the stock room left open

Basic - Time/temperature control for safety food thawed in an improper manner. 40 lbs of meat in the sink with standing water roast 52°