MOKSHA INDIAN BRASSERIE

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand washing sink. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. At bar hand washing sink. Operator provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in use in rice container, advised operator to use handled scoop. Operator removed cup. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease and dust build up wall next to cook line. Repeat Violation

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/ Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach purée and yogurt in Walk In Cooler. Employee labeled items Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains a clear liquid identified as bleach, located at bar counter. Employee labeled spray bottle Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of drinking water on food preparation table Employee discard drink Corrected On-Site Warning

Basic - Grease receptacle lid open. Employee close eceptacle lid Corrected On-Site Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mop sink walls Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Duck over Calamari Employee removed duck to bottom shelf Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to U. S. Refrigerator used to store cooking knife

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to US Refrigerator. Employee replaced paper towels. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottles of drinking water stored above flip top cooler. Employee discard items Corrected On-Site

Basic - Stored food not covered. Cooked Lamb in walk in cooler. Employee covered container Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind mop sink Wall behind 3 Compartment sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to ic machine. Employee replaced paper towel Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Intermediate - Non-service animals permitted in the premises of the establishment.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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/ Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots next to ice machine - operator inverted. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Container of vegetables on kitchen floor, walk in cooler - chutney tubs on floor - operator moved both to shelf. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic tub in rice bin - operator removed. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Pot with water and utensils, water 81F. Burner turned in. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm. Water added and retested 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine cleaned during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Chair removed. Corrected On-Site

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/

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Container of chili sauce on floor in walk in cooler. Container moved to shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice Ice scoop at bar removed, and placed in clean container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cardboard removed. Corrected On-Site

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. Advised operator to setup 3 compartment sink for sanitizer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over cheese in 2 door reach in cooler on cook line next to hand wash sink. Operator inverted Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. HWS next to dishwasher used as dump sink. Scraps of food observed clogging drain

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator placed new roll Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Single service yogurt container used to scoop rice in dry storage

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above hand wash sink in kitchen

Basic - Employee eating while preparing food. Employee bottle of water on prep table across from cook line. Employee removed and sanitized area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack on dish drying rack

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf between reach in cooler and hand wash sink