TACO MASALA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked lamb meat cold held at 46F in flip top cooler. Lamb was overstock above chill rim. Per operator, lamb transfer to unit 2 hours before the inspection. Operator removed overstock position to freezer for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances buildup on cutting boards at prep station. -Observed accumulation of old food residue on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee washing rice in hand wash sink at front line.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at prep station.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed 2 unlabeled spray bottles with cleaning chemicals at dishwashing area. Operator label. Corrected On-Site

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed accumulation of old food debris buildup in box containing plastic wrap.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Admin Complaint

Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed splash guard needed between food preparation table and hand wash sink in prep station.

Basic - Food stored on floor. -Observed containers with margarine stored on walk in cooler floor. -Observed cases with drinking water stored on dry storage floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of dirt buildup on Frigidaire freezer. -Observed accumulation of brown like substances buildup on can opener holster.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substances buildup on wall behind 3 compartment sink.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for less than 8 seconds

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; lamb (40-45F - Cold Holding); cooked chicken (40-47F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 4hrs. Observed food over filled in container and flip top kept open. Operator removed top layer of food and closed flip top for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; chicken, cooked (127-141F - Hot Holding). Per operator food in unit less than 4hrs. Observed the top layer of food out of temperature. Operator made to reheat in microwave to 165F Corrective Action Taken

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/ As per operator no food manager present at time of inspection

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Thick accumulation of dust build up on ceiling vents in kitchen

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards grooved

Basic - Employee with no beard guard/restraint while engaging in food preparation. Beard guard not worn as a cook is actively preparing food

Basic - Single-service articles improperly stored. Box of single service food container stored in direct contact with floor

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rags left on counter, not stored in sanitizer bucket. Operator removed and stored in a bucket Corrected On-Site

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. Dishwasher washed, rinsed, sanitized and put up dishes without ever washing hands before handling the clean dishware. Reviewed with manager proper procedures to wash hands before handling the clean dishes.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hoses at mop sink missing vacuum breakers.

Intermediate - Nonfood-grade basting brush used in food. Standard paint brush in container of oil on back prep table.

Basic - Exterior door has a gap at the threshold that opens to the outside. Visible light around bottom right did of back door.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves before washing hands Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Single door lowboy cooler; cooked chicken (46F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 4hrs. Operator moved food to walk in cooler for quick chill. 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. 1) Kitchen Counter adjacent to microwave, white rice (84F - Hot Holding); Food under no temperature control for less than 4hrs, operator moved to walk in cooler for quick chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle next to triple sink with clear substance. Operator labeled water 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 backpacks stored on dry storage rack. Operator removed Corrected On-Site

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.

Basic - Equipment and utensils not rinsed between washing and sanitizing.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 0ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

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. Employees hired less than 60 days do not have signature forms on file. Bulletin provided to manager to have employees sign. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by hand sink at front counter missing label. Manager labeled bottle as cleaning solution. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in bulk container of flour. Manager removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on bus pans being used for hot holding.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets at front counter reading 10ppm chlorine. Employee corrected to proper 100ppm chlorine. Corrected On-Site

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.

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

Basic - Observed In-use wet wiping cloth/towel used under cutting board.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with heavy mold like substance in kitchen area. Observed can opener and blade with heavy mold like substance build up. - From follow-up inspection 2022-12-08: Cutting board Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2022-12-08: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee portioning sauce without gloves and touching inside of container. Operator discarded containers. Corrected On-Site

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with mold accumulation.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all TCS foods,cooked lamb, curry chicken, chicken tikka, cooked spinach,cooked chicken peas, cooked sauce, cooked vegetables from 48hours Sunday 7/31 not labeled in walk-in cooler .

Intermediate - Spray bottle containing toxic substance not labeled. Observed bleach and disinfectant in clear bottles not labeled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counters, prep table by hand washing sink.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container directly touching rice, sugar in prep area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service to go items located at front counter not inverted.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed Wet mop not stored in a manner to allow the mop to dry.

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

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

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch mask while engaged in food service at stove. Operator had employee wash hands and change gloves. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet with splitter added.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade and can opener holder on table soiled with heavy food debris. Operator had employee wash at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink at front blocked by used cooking utensils and pots and pans. Operator removed items from sink. 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/ Observed 6 employees on premises engaged in food service at time of inspection without food manager present. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored at front counter by hand washing sink. Operator removed and discarded. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watches and bracelets on cook line while preparing food items. Operator had employee remove watch and bracelets. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service containers stored on front line not inverted appropriately. Operator inverted at time of inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of water, sauce above cook line missing labels. Operator labeled appropriately. Corrected On-Site

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

Intermediate - Kitchen area- No paper towels or mechanical hand drying device provided at handwash 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/

Intermediate - Spray bottle containing toxic substance not labeled. Table cleaner

Basic - At the front counter- Single-service articles not stored inverted or protected from contamination. Operator stored inverted. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Dry storage- frying oil.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site