5TH ELEMENT INDIAN CUISINE

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. Raw chicken over raw shrimp in reach in freezer at end of cook line.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon completely thawed in vacuum packed bags.

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. Heavy cream and milk opened yesterday not dated. Person in charge dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon completely thawed in vacuum packed bags. Package says to keep should remain frozen, removed from bag and then thaw. Repeat Violation

Basic - Food stored on floor. Cases of chicken on floor in kitchen. Person in charge stated it had just been delivered. Person in charge placed in walk in cooler. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soiled utensils in standing water. Person in charge emptied and placed in dish area. Corrective Action Taken

Basic - Wood food-contact surface not properly sealed. Establishment has exposed raw wood under naan warmer in kitchen.

Marked exit/path to marked exit blocked. For reporting purposes only. Exit door in back side of bar is blocked by storage of miscellaneous items.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer was at 0ppm in 3 compartment sink. Added bleach and it tested at 75ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler; yogurt sauce made yesterday 50F. Person in charge discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per person in charge yogurt sauce made yesterday 50F. Person in charge discarded. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawing in vacuum packed bags. Still frozen. Person in charge had bags cut open. On bags it say to remove from packaging while frozen and then thaw. Corrective Action Taken

Basic - In-use wiping cloth/towel used under cutting board. Damp rag under cutting board. Person in charge 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. Dishmachine tests at 0ppm. Person in charge set up 3compartment sink that tested at 75Ppm.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment was using dishwasher and it tested at 0ppm. Set up 3 compartment sink and it tested at 75ppm. Corrected On-Site

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. Milk and heavy cream not dated. Person in charge dated. Corrected On-Site Repeat Violation

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. Emailed to establishment during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar have debris inside.

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

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. Emailed to establishment during inspection. Person in charge had all employees sigh during inspection. Corrected On-Site

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. Establishment is missing trading for some employees.

Basic - Floor soiled/has accumulation of debris. Floor drain is soiled under 3 compartment sink.

Basic - Food stored on floor. Chopped onions on floor by make table. Person in charge picked up and moved. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Several wet clothes under cutting board. Person in charge removed all. Corrected On-Site Repeat Violation

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in dish area. Person in charge placed mop to dry. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Medicine stored with condiments in cupboard. Person in charge removed. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the time of inspection observed employees cutting lettuce lettuce, another cutting cucumber. Employee washed hands and donned gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop cooler, dumpling, chicken 48-50F. Person in charge states has been in unit for approximately 1 hour. Person in charge turned unit down during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter in kitchen 89°F, person in charge will hold on time for remaining 3 hours. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two CFM expired during inspection.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by fan in kitchen by dishmachine. Person in charge removed during inspection. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash sink in bar area.

Intermediate - Nonfood-grade basting brush used in food. Basting brush for oil with metal band.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in coolers, walk in cooler not date marked. Person in charge states most items were made Friday.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates at buffet not inverted.

Basic - Food stored on floor. At the time of inspection sugar stored on floor in kitchen, flour stored on floor in storage area by back door. Person in charge raised during inspection. Corrected On-Site

Basic - Garbage can located outside has no lid or lid open/broken. Lid at dumpster broken, can no longer be properly closed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in dirty standing water less than 135°F during inspection, person in charge removed. Also pair of tongs hanging on oven door. Person in charge 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. At the time of inspection, dishmachine testing at 0ppm, set up chlorine sanitizer in triple sink at 100ppm until operator can get it serviced.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, rice, cooked onions, fried peppers, fried potato, corn soup tomato chutney date marked 8/6, 8/8, 8/12.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dishwashing area blocked by fan. Person in charge removed fan. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dishwashing station, two unlabeled bottles, at the front server area, two bottles unlabeled. Person in charge labeled appropriately. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Metal plate in ice machine with buildup of debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above prep table on shelf. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Rice in dining room and oil in office area stored on floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored on stove in water at 101°F. Person in charge removed water. Corrected On-Site

Basic - Uncleanable knife block in use to store knives. Wooden knife block in kitchen storing knives.