TASTE OF INDIA

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Rakesh Kapoor 5-23-20 Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items inside walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Ingredient bins underneath self.

High Priority - Roach activity present as evidenced by live roaches found. Observed 18 live roaches in the following locations approximately: 10 live roaches on emergency light in kitchen light located above dish machine and 8 live roaches on hand dryer machine above hand washing station. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing stations in kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing. Above mop sink inside electrical room.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula in water 97f, in prep area.

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

Basic - Working containers of food removed from original container not identified by common name. Containers underneath prep table kitchen, flour.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen glass door upright cooler- Raw chicken over cheese . Chicken placed on bottom of cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Buffet Chicken Kebab 115F less than 1 hr.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Confirmed one food handler over 60 . No proof of state approved food handler training . Warning

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

Basic - Drain cover(s) missing. Ware wash area and rear preparation area.

Basic - Floor area(s) covered with standing water. Ware wash area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen rice scoop Water 104F Scoop removed Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Dishwasher floor drain

Basic - Water draining onto floor surface. Floor Drain under dishwasher slow draining and dishwasher overflow observed running onto floor. Overflow from dishwasher contained to ware wash floor under dishwasher. Dishwasher taken out of service during the inspection Triple sink to be set up until drain issue corrected. Repairs called in during the inspection. Discussion conducted with manager reference importance of not allowing dishwasher overflow to contact the food preparation area, food or food contact surfaces.

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. - some of the working employees have ServSafe Certifed Food Manager Certificates. However, there are other employees who have been working longer than 60 days but have not received their food safety training. Owner states he was not aware that they had to have it as long a there was a Certifed Food Manager in the establishment. Inspector explained the proper requirements. Owner will order materials to get employees trained. Warning

Basic - Bowl or other container with no handle used to dispense food. - containers without handles used as scoops. Executive Chef removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. - several tanks in the back room by the soda dispensing rack are not chained to prevent them from falling. Owner/Operator had employee chain them up during the inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - sugar bin had scoop handle in it. Executive chef stood scoop up so handle was in the up position. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. - men's restroom. Inspector gave copy to Owner/Operator and he had an employee hang it up in the restroom. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings in the following location: 5 rodent droppings in dry storage area on floor next to CO2 tanks. Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves next to three compartment sink.

Basic - Accumulation of debris in three-compartment sink.

Basic - Ceiling tile missing. Kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.

Basic - Floor area(s) covered with standing water. Corner of three compartment sink and dish machine.

Basic - Floor not cleaned when the least amount of food is exposed. Kitchen.

Basic - Floor soiled/has accumulation of debris. Kitchen.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area.