TAJ MODERN 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. Dish washer machine reading 0ppm. Prime sanitizer retested it and still reading 0ppm. Manager is instructed to set 3 compartment sink just for one sink to be sanitation. Dish washer machine can still wash and rinse Corrective Action Taken Warning

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Manager has stated that they dump there wastes in outside patio floor drain. Manager is advised to dump there wastes water in proper mop sink between male and female bathroom

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Underneath 2 door reach in cooler had raw chicken over fried chicken. Manager put raw chicken under fried chicken. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine test strips

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.

Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage secured Corrected On-Site

Basic - Cloth used as a food-contact surface. Wiping Cloth is use to put bread into tandoori oven.

Basic - Flip top make station gaskets and behind flip top cover. And underneath 2 door reach in cooler door gaskets are soiled

Basic - Food not stored at least 6 inches off of the floor. Bag of raw onions wasn't 6 inches off the floor. Manager Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwave in kitchen

Basic - Stored food not covered. Manager is covering the food Corrective Action Taken

Basic - Walk in cooler shelving is soiled

Basic - Walls and floors are soiled underneath equipment and cooking equipment in kitchen

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

Basic - Working containers of food removed from original container not identified by common name. Observed unmarked spray bottle with clear liquid ( water ) not labeled. Manager labeled it. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/2025 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 are working at time of complaint full inspection no one has FMC. 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. Andrew Ronny both expired 5/25/2024 Warning

Basic - Bowl or other container with no handle used to dispense food. In cooked rice container. Operator discarded the bowl Corrected On-Site Repeat Violation Warning

Basic - Equipment in poor repair. Walk in cooler door gasket is in poor repair Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of make stations flip top cover is soiled with old food debris Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. Make station flip top reach in cooler Warning

Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Yogurt - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Hood filters heavily soiled - From follow-up inspection 2023-11-07: Time Extended

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. 0 ppm

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All prepared foods

High Priority - Self-service salad bar/buffet lacking adequate sother proper protection from contamination. Located next to entrance door

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employee moved trash and went to work with food without removing gloves and wash hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoothie 46F

Intermediate - Equipment drain line draining into handwash sink. Front counter

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Yogurt

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used as a dump station. Cook line hand sink had a wet towel and metal scrubbie.

Intermediate - Interior lid of flip top cooler soiled.

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

Basic - 3 dead roaches on floor by bar. No live activity observed during inspection. Operator swept up dead roaches. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In cooked rice Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment doors and handles.

Basic - Clean plates not stored inverted or in a protected manner at buffet.

Basic - Cloth used as a food-contact surface for naan. Recommend using cheese cloth

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

Basic - Hood filters heavily soiled

Basic - Moderate accumulation of debris inside and outside warewashing machine.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - - From initial inspection : 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. 0 ppm prime several times Warning - From follow-up inspection 2022-10-21: No change Time Extended

High Priority - - From initial inspection : 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. Toasted pita Warning - From follow-up inspection 2022-10-21: Not observed Time Extended

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. By the entrance of door and food beyond cover Warning - From follow-up inspection 2022-10-21: Not observed Time Extended

High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning - From follow-up inspection 2022-10-21: Time Extended

Basic - - From initial inspection : Basic - All shelving on the cook line soiled with grease. Exterior of ice machine soiled. Warning - From follow-up inspection 2022-10-21: No change Time Extended

Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Warning - From follow-up inspection 2022-10-21: No change Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall missing. Cook line Warning - From follow-up inspection 2022-10-21: No change Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-10-21: No change Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation Warning - From follow-up inspection 2022-10-21: Tongs hanging on front of oven door. Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2022-10-21: No change Time Extended

High Priority - Bleach over deli paper in the dry storage area. Warning

High Priority - Container of medicine improperly stored. On shelf next to food. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato sauce made last night 56F Warning

High Priority - Dented can of ketchup 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. 0 ppm prime several times 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. Toasted pita Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Zip lock bags of raw chicken over portion sauces in upright freezer. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Yogurt made Monday, boiled eggs, cooked curry chicken etc items in walk in cooler. Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. By the entrance of door and food beyond cover Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt at the buffet Cut tomatoes on the top of cooler since yesterday 56F manager discarded. Corrective Action Taken Warning

Intermediate - Interior of microwave soiled. Ice scoop Warning

Intermediate - No soap provided at handwash sink.front line Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - All shelving on the cook line soiled with grease. Exterior of ice machine soiled. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked rice Warning

Basic - Cloth used as a food-contact surface. Warning

Basic - Cove molding at floor/wall missing. Cook line Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 employees with bracletts Warning

Basic - Food bowl stored inside trash can. Warning

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation Warning

Basic - No copy of latest inspection report available. Warning

Basic - Oil stored on floor in the kitchen. Bag n box soda on floor under front line. Warning

Basic - Single-service articles stored on the floor on the front line. Warning

Basic - Working containers of food removed from original container not identified by common name. Yeast Warning

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cooked touch dry heavily soiled towel then touching food prep surfaces, stopped, reeducated and he washed hands and removed soiled wiping cloth. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken repackaged in reach in freezer stored over prepared sauces and beef also repackaged. Raw whole shell eggs stored over unwashed vegetable in walk in cooler Repeat Violation Admin Complaint

High Priority - Single-service containers not constructed with the required characteristics. Reusing 1 gallon milk jugs with hollow handles for cream. Repeat Violation

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Last copy given to owner/operator not posted on site. Resent to operator by inspector.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook start to wash hands in the 3 compartment sink, reeducated and corrected. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Front hand wash sink being used as a dump sink.

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/ 5 employees present without a certified food manager on site. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. And soap at the front counter, corrected. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler and reach in cooler prepared on site 48 hours prior not date marked, sauces, cooked chick peas Opened bags cooked peas not date marked Opened heavy cream not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Ned back entrance to patio are, spray bottle not labeled. Spray bottles of oven cleaner stored on top of Dish Washing Machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Currently using top of ice machine as a food prep area, debris falling into ice bin. Soiled make table cut boards. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Pc bowl without handle used as scoop in rice pudding Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Fees are current and owner verified, only expired license posted

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, keys and watch on shelf above prep area on cooks line Repeat Violation

Basic - Food stored on floor. 5 gallon jugs fryer oil, bag in box soda and rice stored on floor of dry stock room. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter in need of cleaning

Basic - Soiled dry wiping cloth in use. Bread / fryer station employee using soiled dry towel for multiple purposes. Repeat Violation