MANTRA FINE INDIAN CUISINE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler//cooked chicken (49F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 3 hours. Operator put food inside freezer to quick chill. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed baby powder stored on dry storage shelf with food. Operator removed. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) in kitchen. Operator remade and corrected to 100ppm. Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on bottom right side of back exit door.

Basic - Food stored on floor. Observed two buckets of dry spices stored on floor on dry storage area. Operator properly stored. Corrected On-Site

High Priority - Medicine not labeled properly. Medicated bottle of pills , another bottle of of pain killer pills and one bottle of vitamins on storage shelf of soup bowls in cook line. Employee removed all. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Walk in freezer- grocery bags for storage of ground chicken. Employee removed and stored on food grade bags. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, employee provided Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water, next to single service containers in kitchen. Employee removed. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on top of bread canister. -car keys, blue tooth, next soup bowl in cook line. Employee removed all items. Corrected On-Site

Basic - Food stored on floor. -Container of spicy condiments on floor in dry storage area. Employee placed on shelf. -two large containers of curry chicken stored on floor, next to reach in cooler, employee removed and placed on prep table. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable.Open can of mango pulp I stored in lower cooler, employee placed food in a plastic container. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Top of cutting board in cook line, employee removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Cook line, spray bottle containing lemon juice, employee labeled. 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. Poster emailed to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, employee provided. Corrected On-Site

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. 3/3/2025

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink and coffee creamer on same shelf of single service bowls and plates, employee removed. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wiping cloths in use around prep tables in cook line, employee removed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer at 100 ppm. 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. Poster emailed to operator

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 on duty, with 5 employees working on food preparation . Abhijeet Seherawat.

Basic - Hole in or other damage to wall. Back entrance door- bottom right frame.

Basic - Stored food not covered. Single service frozen desserts not covered. Employee placed covers. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 3 soiled cloths on prep tables around kitchen area. Employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Portioned cooked rice (112F - Hot Holding), per employee food hot held less than two hours, food reheated to 168 F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook line, next to ice machine, two sponges inside sink, employee removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Cook line sink, next to ice machine.

Intermediate - Spray bottle containing toxic substance not labeled- dry goods storage- bottle containing cleaner, employee labeled Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line and prep station, build up of grease and soiled, ceiling tiles and AC vents. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, next to single service utensils in expo area, employee removed. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored on water temperature 112F employee removed and stored hot water temperature of 140F Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted, service area. Employee inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables around kitchen area. Employee removed all and placed on sanitizer bucket solution. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of lentils, made on Monday, employee labeled. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in kitchen soiled with grease and dust

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coffee creamer and two cups on same shelf of single service plates , storage shelf above flip top in cook line. Employee removed Corrected On-Site

Basic - Food stored on floor. Dry goods storage area, container of spices and two boxes of mango pulp stored on floor, Employee moved to shelves. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line, cooking utensils in standing water, Employee removed to be clean and sanitized Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled cloths on prep table, employee removed all. 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. Chef used personal cell phone to text, then continue to open containers of RTE food, without washing hands. After instructed, employee washed hands. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance, employee labeled as a degreaser. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Sliding glass door cooler, employee removed, placed on separate container and placed employee label on front of container. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a Cooper bracelet, after instructed, operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance door, right bottom , broken frame, next to women bathrooms .

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Two doors freezer- chicken above Goat meat, Employee removed all,chicken bags to bottom shelf 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. Poster provided Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, head phone and car keys on shelf, above prep table in cook line, Employee 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. Dishwasher (Chlorine 00ppm).observed empty gallon of sanitizer, employee connected new gallon. Chlorine sanitizer at 50 ppm. 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. Big 6 poster provided Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small Cutting board by cooking line.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has cut tomatoes and cut lettuce on time procedures, missing the written procedures.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area- storage area. Ceiling tiles and AC vents has build up grease, dust and food debris

Basic - Cutting board has cut marks and is no longer cleanable. Cook line station

Basic - Floor tiles missing and/or in disrepair. Kitchen line and triple sink area, 6 broken tiles Repeat Violation

Basic - Food stored on floor. Two containers of cooking oil by dry goods storage area, operator moved to shelf Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Poster provided Corrective Action Taken

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -two hood filters -outer sides of ice machine - Outer side of Atosa RIC Repeat Violation

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Utensils not inverted, employee removed and stored properly Corrected On-Site

Basic - Stored food not covered. Approximately 20 containers of Indian base sauces and condiments without cover , on dry hood racks.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a Home Depot bucket in use with water and in use utensils stored in it. Operator replaced bucket and water. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed unpackaged raw chicken stored over box of swai fillets in reach in freezer. Operator stored raw chicken below box of swai fillets. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with encrusted food debris. Operator put can opener in water to soak. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed tray of prepped dough stored on hand wash sink at cook line. Operator removed tray. 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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator placed a roll of paper at the hand wash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a variety of cooked food without date marking at cook line under counter cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer with a label. Operator placed label on spray bottles. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in the kitchen area with his food on the prep table. Employee finished his meal in the dining room. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed bags of employee personal food and snacks stored in reach in cooler in the kitchen. Operator labeled personal food and segregated bags in reach in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle and bottle of vitamins stored on shelf above reach in cooler at cook line. Operator removed items and stored properly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed all employees prepping food and not wearing hair restraints. Employees put hair nets on. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair in the kitchen, mostly at ware washing area and cook line.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned the interior of the microwave. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.

High Priority - 1.) Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed samosa (45°F - Cold Holding) at 11:18am. Per operator, held in unit overnight and not moved. 2.) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fried eggplant (49-50°F - Cooling) at 11:30am. Per operator, held in overnight. 3.) Dented/rusted cans present. Observed can of Dark Red Kidney Beans dented on dry storage rack in storage room. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fried eggplant (49-50°F - Cooling) at 11:30am. Per operator, held in overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed samosa (45°F - Cold Holding) at 11:18am. Per operator, held in unit overnight and not moved. See Stop Sale.

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.

Basic - 1.) Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood/ hood filters. Repeat violation. 2.) Observed soiled gaskets- throughout kitchen area.

Basic - Food stored on floor. Observed container of shredded cheese on floor in kitchen. Operator stated in prep and elevated product. Corrected On-Site Repeat Violation