CHAYHANA SAMARKAND

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.

Intermediate - Warewashing machine not automatically dispensing the sanitizer. Operator called for service.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed build up on filters and back walls of cook line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in Cooler- Vegetables Soup (47F - Cooling) Per Manager food item in unit overnight. Items not prepared or portioned today. Observed water condensation on lid. See stop sale.

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 dropped cloth proceeded to use that same cloth to wipe prep table. Reviewed proper handwashing procedures. Employee sanitized area and washed hands correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish stored above containers of shredded carrots in single door reach in cooler across from dishwashing machine. Manager inverted. Corrected On-Site

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. Walk in Cooler- Vegetables Soup (47F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. See stop sale.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off in employees handwashing sink next to triple sink. Manager turned on during inspection.

Basic - Containers of vegetables stored on floor in walk in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled