HAVELI INDIAN KITCHEN

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. Tested two times at 0 ppm discussed with operator to use three compartment sink wash rinse and sanitize. Observed food contact surfaces sanitize

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over egg plant. Reach in cooler operator removed to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt on counter 47 f operator moved to cooler. Corrective Action Taken 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. Provided by email

Intermediate - No handwash sink for employees. Hand washing sink in back kitchen by walk in cooler not working no running hot or cold water.

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. Provided by email

Intermediate - No soap provided at handwash sink. At hand washing sink by walk in cooler.

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. Missing 1 employee training. Repeat Violation

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

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at 106 f discussed with operator to use three compartment sink wash rinse and sanitize. Observed food contact surfaces sanitizer.

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

Basic - Employee eating in a food preparation or other restricted area. Employee eating in back kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In reach in cooler employee jacket keys accessories in top shelf of cooler used for dry goods and single service items. Employee cell phone on prep table.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Sauce buckets on floor in walk in cooler Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Water in reach in cooler on cooks line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink and dish machine.

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink on cooks line

Intermediate - - From initial inspection : 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/ Pawan Kumar expired 11/15/21 Warning - From follow-up inspection 2021-11-29: Time Extended

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2021-11-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2021-11-29: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on reach in cooler on cooks line. Warning - From follow-up inspection 2021-11-29: Time Extended

Basic - - From initial inspection : Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Operator stated they use a Aop but the manager is not at the establishment during time of inspection. Observed employee touch dry good onions with no gloves. Inspector advised operator to wash hands and put on gloves. Observed employee wash hands during time of inspection. Corrective Action Taken Warning - From follow-up inspection 2021-11-29: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer Warning - From follow-up inspection 2021-11-29: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink by cooks line. Warning - From follow-up inspection 2021-11-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris. Soiled reach in cooler gaskets on cooks line. Hood filters soiled. Warning - From follow-up inspection 2021-11-29: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed on cooks line. Warning - From follow-up inspection 2021-11-29: Time Extended

High Priority - Dented cans present. See stop sale. Tomato puree chef's quality. 1 can. Warning

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. Observed at 10 ppm. Observed operator add new chlorine to 100 ppm. Corrected On-Site Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat onions. In walk in cooler observed employee move raw onions to bottom shelve. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler tomato sauce 49 °F, cooked onion sauce 49 °F, 1st temp at 12:00pm inspector advised operator to place Potentially hazardous foods in walk in cooler 2nd temp at 1:00 pm tomato sauce 43 °F, Cooked onion sauce 43 °F. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter at 78 °F on stove Observed employee re heat to 165 °F. Corrected On-Site Warning

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/ Pawan Kumar expired 11/15/21 Warning

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Warning

Intermediate - Food-contact surface soiled with food debris stained cutting boards on prep line. Can opener blade soiled. Ice machine chute interior soiled. Reach in cooler lids on cooks line interior soiled. Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed dry storage area. Warning

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/ Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken cooked goat cooked onion sauce not labeled in walk in cooler. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and keys above prep table by three compartment sink. Observed employee remove items. Warning

Basic - Equipment in poor repair. Torn gasket on reach in cooler on cooks line. Warning

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Operator stated they use a Aop but the manager is not at the establishment during time of inspection. Observed employee touch dry good onions with no gloves. Inspector advised operator to wash hands and put on gloves. Observed employee wash hands during time of inspection. Corrective Action Taken Warning

Basic - Food stored on floor. Observed onions in cases on floor in walk-in cooler. Observed employee remove from floor to shelf. Warning

Basic - Ice buildup in walk-in freezer Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink by cooks line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris. Soiled reach in cooler gaskets on cooks line. Hood filters soiled. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed on cooks line. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in prep sink thawing with no water running over it. Observed employee add running water. Corrected On-Site Repeat Violation Warning