KARMA FINE INDIAN CUISINE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over rice pudding. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beans dated 8.31 in walk in cooler.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup, hot items, missing sneeze guard and or hinged lids. Person in charge states does not have hinged lids at this time. Has regular lids on items at time of inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed one container of dried mint with multiple live insects in container in dry storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far left sided reach in cooler fried vegetables, cut cabbage, fried jalapeños, potato at 48-51F. Person in charge states was moved from walk in cooler 1 hour ago. Person in charge moved all items to walk in cooler to rapidly chill. All items testing at 43F or below during inspection. At room temperature in kitchen ghee at 84F. Person in charge states holds on time. No time mark and not indicate on time paperwork. Person in charge added and marked during inspection. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed items stored in back hand wash sink by triple sink. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. To go quarts with no handle observed as scoops in dry goods. Person in charge removed. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed wiping cloth used in direct contact with naan dough in kitchen.

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floors at cookline with debris buildup. Wall at dishmachine with mold like substance buildup. Standing water near hand wash sink by dishmachine.

Basic - Food stored on floor. Observed bucket of bean on floor in dry storage area. Observed bucket of sauce store in floor in walk in freezer. Person in charge raised. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on line observed in water at 82F. Person in charge replaced water and added to cookline to heat. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooktop with debris buildup. Fan in walk in cooler with dust accumulation. Handles to reach in cooler on line with debris buildup. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on multiple clean dishware items. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked sauce in walk in cooler. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup, hot items, dry items missing sneeze guard and or hinged lids. Person in charge states does not have hinged lids at this time, added regular lid for time being. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far right fliptop, chutney, chutney on left side of unit at 44-46F. Other items in unit 43F or below. May be due to lid left open. Person in charge moved to other unit holding temperature. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee handle several food items that will be heated to 145F with bare hands to check temperature of food.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in back hand wash sink by dishmachine, at server line hand wash sink. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Several CO2 tanks unsecured at server line. Person in charge began chaining. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Standing water observed on floor in dishpit area. Also, floors with heavy debris buildup at cook line. Also, walls with debris buildup/ staining.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of blender, high touch surfaces, clean dishware with debris buildup. Side of fryer with grease buildup. Debris buildup on fans, shelving in walk in cooler. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed several clean dishware items with old labels.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting onions directly from bag without washing. Person in charge spoke to employee. Corrective Action Taken

Marked exit/path to marked exit blocked. For reporting purposes only. Marked exit by restrooms blocked by cart, chairs.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. LP tank observed in catering room.

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At buffet, missing sneeze guard at curry station, griddle, soup, ice cream cones presented on tray with no protection. Warning - From follow-up inspection 2025-03-06: Operator needs more to obtain. Time Extended

High Priority - Presence of insects, rodents, or other pests. Observed two live insects in direct contact with dry lentils in dry storage area. Observed one live insect in direct contact with rice flour in dry storage. Observed one live insect in direct contact with turmeric in dry storage area. See stop sale. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 15 live roaches on top of dishmachine. Observed two live roaches on clean pots stored on shelf across from dishmachine. Observed one live roach on counter next to dishmachine. Person in charge attempted to kill. Unable to kill all live roaches. Corrective Action Taken Warning

High Priority - Roach excrement and/or droppings present. Observed two egg sacs on top of dishmachine. Person in charge discarded. Corrective Action Taken Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At buffet, missing sneeze guard at curry station, griddle, soup, ice cream cones presented on tray with no protection. Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishmachine hangs lower than flood plain. Person in charge raised. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed two live insects in direct contact with dry lentils in dry storage area. Observed one live insect in direct contact with rice flour in dry storage. Observed one live insect in direct contact with turmeric in dry storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on far left opposite cook line fish, cauliflower, samosas 49-53F. Lids open during inspection. Person in charge closed lids, turned unit down. In far right sauce reach in cooler opposite cook line cheese, sauce 44F. Items in far right cooler retemped at 43F or below. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Chemical stored with food on shelf in dry storage area. Person in charge removed. Corrected On-Site

High Priority - Wastewater on ground of establishment. Observed wastewater leaking from pipe under dishmachine. Person in charge added catch bucket during inspection. Will utilize triple sink until repairs can be made. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at warewashing area blocked. Person in charge made accessible. Also, items stored in hand wash sink by dishmachine. Items stored in hand wash sink on server line. Items were removed. 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. All items made more than 24 hours ago in walk in cooler missing date mark.

Basic - Bowl or other container with no handle used to dispense food. Scoops used with no handles in multiple dry goods.

Basic - Dead roaches on premises. Observed two dead roaches on top of the dishmachine. Person in charge discarded. Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple pairs of shoes stored on shelf with clean dishware. Also, multiple employee phone stored on prep surfaces, food storage surfaces.

Basic - Equipment in poor repair. Observed handle to walk in cooler broken, a piece of plastic wrap being used as makeshift handle.

Basic - Food stored on floor. Multiple buckets of food stored on floor in walk in cooler. Cases of food stored on floor in walk in freezer. Also, multiple items in walk in cooler uncovered. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer with ice buildup.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging with food surface contact below knee level at oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. External of clean pots and pans, food tubs with grease buildup. Hood filters with grease buildup. Sides of fryers/ cooktop with grease buildup. Exterior of can opener, holster, food processor with debris buildup. High touch surfaces, handles, exterior of reach in cooler with debris buildup. Fans in walk in cooler with debris buildup.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls and plates at buffet are not inverted or protect. Service side facing upwards.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at prep stations, hand wash sink in back kitchen with splatter debris. Wall at dishmachine/ triple sink with mold like substance buildup.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. samosa (46F - Cold Holding); cooked potatoes (46F - Cold Holding); cut cabbage (45F - Cold Holding) in reach-in cooler near microwave in kitchen. Employee stated foods were placed in cooler less than an hour ago. Observed air blowing not cold 2. yogurt sauce, cooked onion sauce, sour cream (45-50F) in reach-in cooler across from stove. Operator stated foods placed in reach-in cooler this morning. Operator placed TCS foods on cart and placed in walk-in-cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Portable cutting board in prep area and on clean food storage shelf soiled/ stained. 2.Cutting board at reach-in cooler across from fryer soiled/ stained 3. Blade on can opener at prep table at end of kitchen soiled 4. Nozzles at soda dispensing machine soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bar area blocked with bucket full of cleaners in sink. Operator removed bucket with cleaners Corrected On-Site 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/ No CFM working during this inspection while 4+ employees working. Chef stated he should be getting his CFM certificate within a month

Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to triple sink in warewashing area. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin and deflector plate soiled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense flour and lentils. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in warewashing area in disrepair. Multiple ceiling tiles missing Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1. Reach-in cooler next to microwave unable to maintain temperature of 41F and below. Ambient temperature 48F. Observed air blowing not cold. 2. Reach-in cooler across from stove unable to maintain temperature of 41F and below. Ambient temperature 49F. Observed standing water at Bottom of cooler. Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf across from walk in cooler unable to properly air dry

Basic - Equipment in poor repair. Gasket on walk-in-cooler torn/ in disrepair

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on walls and floor of walk in freezer Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in container of standing water of 114F. Operator emptied water from container Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach-in cooler across from stove

Basic - Stored food not covered. Multiple foods in walk in freezer uncovered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled Repeat Violation

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. Employee prepping touched cell phone and than continued cutting vegetables without removing gloves, and washing hands and putting on new gloves. Discussed hand washing procedures with operator

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. Employee touched hair while putting on hair net and didn't wash hands and put on new gloves before grabbing container in kitchen. Discussed hand washing procedures with operator. Operator discussed hand washing procedures with employee. Employee went and washed hands Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Greek yogurt (45°F - Cold Holding) in reach-in cooler on front service line. Employee stated yogurt was used a little while ago. Employee stated they will keep yogurt in cooler to chill. Also, cooked vegetables (46°F - Cold Holding); cooked tandoori chicken (45°F - Cold Holding); paneer cheese (45°F - Cold Holding) in reach-in cooler at end of kitchen. Operator stated foods were placed in the cooler this morning when they opened. Operator removed tCS foods and placed in nearby cooler to chill foods Corrective Action Taken Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk opened Sunday not date marked. Operator date marked milk Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards in kitchen, prep and warewashing areas soiled/ stained

Intermediate - Handwash sink not accessible for employee use at all times. Scrubbie stored in hand wash sink on cooks line. Also, multiple bottles of cleaners stored in hand wash sink in bar area. Operator removed items from hand wash sinks Corrected On-Site 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/ No CFM working while 4 or more employees working during this inspection

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at end of kitchen Also, no paper towels at hand wash sink next to triple sink. Operator replenished paper towels at hand wash sinks Corrected On-Site Repeat Violation

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. Person in charge unable to provide proof of employee food safety training certificates. Operator stated they were locked up and he will have them available when I come back

Intermediate - No soap provided at handwash sink. No soap at hand wash sink at bar. No soap at hand wash sink at end of kitchen. Operator replenished soap at both hand wash sinks Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin and deflector plate in ice machine soiled Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cups, bowls, and a can without handles used to dispense multiple seasonings, sugar, batter, flour, etc. operator removed some of the cups, bowls from foods Corrective Action Taken Repeat Violation

Basic - Ceiling tile missing. Multiple ceiling tiles missing in warewashing area Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperature reach-in cooler 48°F at far end of kitchen across from short stove. Observed water in back near fan area Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging stored on prep table next to equipment. Operator removed employee purse and jacket Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf at end of kitchen unable to properly air dry

Basic - Equipment in poor repair. Gasket on walk-in-cooler torn Also, handle of knife stored on knife rack in disrepair. Knife handle covered with duct tape Repeat Violation

Basic - Food stored on floor. Two containers of oil stored on floor in prep area. Also, multiple plastic containers containing foods in walk in freezer stored on floor. Operator removed containers of oil to properly store. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up at door and interior and shelves of walk in freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of storage bins in dry food storage area soiled. Exterior of reach-in cooler at end of kitchen near bus tub cart soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at end of kitchen near bus tub storage area soiled with dried food debris. Also, walls in warewashing area soiled Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple wet soiled cloths stored on counter on front service line

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1. Rice - from overnight (56-69°F - Cooling); cook goat - from overnight (43-46°F - Cooling). Both items in walk in cooler, prep yesterday as per employee. Stop sale issued. 2. melted butter - from overnight (86°F - Cooling). Stored in pan on cook line on prep table next to bread oven, left sitting out over night as per employee. Stop sale issued. 3. cook chicken, cook onion sauce, cook onion and tomato sauce, homemade tomato sauce, cook cauliflower, noodles, cook lamb, cook baby corn, cook spinach, cook boiled eggs, Lentil soup - from over night (46-51°F - Cooling). All items stored in second make table reach in cooler on cook line and stored overnight. Cooler has torn gasket and Inspector ambient temperature reading at 47°F. Stop sale issued. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect at ware washing area Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. Raw frozen open case of fish stored in walk in freezer shelf over container of cook frozen sauces. Moved by manager. 2. Raw frozen prep chicken stored in walk in freezer on shelf over frozen open case of vegetable. Moved by manager. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw fish in commercial packages stored on shelf in walk in cooler over cook rice. Moved by manager. 2. Raw prep chicken stored on shelf in walk in cooler over open uncovered sauces. Moved by manager. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Rice - from overnight (56-69°F - Cooling); cook goat - from overnight (43-46°F - Cooling). Both items in walk in cooler, prep yesterday as per employee. Stop sale issued. 2. 2. melted butter - from overnight (86°F - Cooling). Stored in pan on cook line on prep table next to bread oven, left sitting out over night as per employee. Stop sale issued. 3. 3. cook chicken, cook onion sauce, cook onion and tomato sauce, homemade tomato sauce, cook cauliflower, noodles, cook lamb, cook baby corn, cook spinach, cook boiled eggs, Lentil soup - from over night (46-51°F - Cooling). All items stored in second make table reach in cooler on cook line and stored overnight. Cooler has torn gasket and Inspector ambient temperature reading at 47°F. Stop sale issued. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Warning

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Rice - approximately 20 mins ago - first re-temp 142-167°F, second re-temp 182°F (77°F - Reheating). Employee stated rice was ready and place in hot holding unit but did not reach proper temperature at first. Employee reheated for second temperature and achieved proper temperature Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Missing back flow preventer at outside water spigot hose bib at back door area. Manager found and installed. 2. Missing back flow preventer on water hose spigot bib on cook line behind stock pot range. Manager will purchase.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at dish washer area with bucket stored inside. Moved by manager.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on cook line and at dish washer area. Manager provided Corrected On-Site

Intermediate - No soap provided at handwash sink. At dish washer area. Manager provided 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. 1. Lentil soup prep 2 days ago as per employee not date marked in walk in cooler. 2. Cook rice in bus tubs prep 2 days ago as per employee in walk in cooler not date marked Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Pink and yellow spray bottles not labeled and stored at wait station under counter. Manager labeled soap and sanitizer Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine shield with black mold like substance at wait station area. Employee cleaned Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Multiple bowls with no handles stored in dry seasoning containers at dry storage area and in food on cook line. Employee removed Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler make tables on cook line with soiled handles

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in dry storage area

Basic - Ceiling tile missing. 1. In hall way of restroom area 2. Above ware washing area 3. Inside bar closet area Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates stored on dry storage rack next to dish area not inverted

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1. Second reach make table cooler on cook line not maintaining proper temperature. Inspector ambient temperature reading at 47°F. Reviewed with manager to not store TCS foods in unit. 2. Third reach in make table cooler on cook line currently not in use as per manager due to not working. Cooler is unplugged with no TCS foods being stored

Basic - Equipment in poor repair. 1. Walk in cooler with torn gasket 2. Walk in freezer with torn gasket 3. All reach in cooler make tables on cook line with torn gaskets Repeat Violation

Basic - Floor soiled/has accumulation of debris. 1. Walk in cooler with food debris 2. Walk in free with food debris 3. Cook line behind equipments with grease build up and soiled with food debris

Basic - Food stored on floor. Bags of rice and flour stored on floor in dry storage area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer door and floor area Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Towel used under cutting board on prep table on cook line. Employee removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with encrusted food debris on cook line

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light sheiks cover in walk in freezer

Basic - No copy of latest inspection report available. Operator unable to provide last inspection

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Walk in cooler vent with dust build up 2. Exterior microwave with encrusted food debris on cook line 3. All food equipments on cook line with heavily grease build up on exterior 4. Hood filters with grease build up Repeat Violation

Basic - Plumbing system in disrepair. Hand wash sink dish washer area with pvc pipe missing underneath and water draining on floor when turned on

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 1. Walk in cooler shelves with food encrusted build up 2. Behind flip top lid of first make table with food debris build up Repeat Violation

Basic - Single-service articles improperly stored. Cases of to go bowls stored on floor at wait station. Moved by manager. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line wall behind bread oven soiled with food and grease build up Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White powdered substance in container under prep table on cook line. Employee stated it's flour.