SATKAR INDIAN CUISINE

High Priority - Nonfood-grade bags used in direct contact with food. Shopping bag used to store roti dough. Operator discarded dough during time of inspection. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove top burner soiled. Cutting board soiled, located at front line Reach in cooler.

Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelves on dry dish rack in dish pit. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located in dry storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling and vents over front line cook area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting three compartment sink Repeat Violation

Basic - Food stored on floor. Oil container on kitchen floor. Indian dessert gulab jamun on Walk in cooler floor. Operator relocated dessert during time of inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters in kitchen. Soiled kitchen equipment on front line cook area. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Ripped foil beneath prep shelf on front line cook. Repeat Violation

Basic - Stored food not covered. Multiple food items inside Reach in cooler and Walk in cooler not covered. Operator covered food during time of inspection. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Bicycle inside kitchen. Employee removed bicycle during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sauces in squeeze bottles not labeled.

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. Observed employee cooking potato dosa and touched product with bare hands while cooking. Discussed with operator, cooked Ready to eat products should not be handled with bare hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pestle for mortar cleaned but not sanitized. Discussed with operator the importance of sanitizing all equipment after cleaning.

High Priority - Nonfood-grade bags used in direct contact with food. Wheat dough stored in shopping bag inside front line cook Reach in cooler. Operator wrapped dough in plastic wrap during time of inspection. Curry leaves in Walk in cooler stored in shopping bags. Operator placed leaves in an approved food container during time of inspection. Corrected On-Site

High Priority - Spray bottle chlorine sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeds 200ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Paneer 51F, lentil donuts 71F, yogurt sauce 46F.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at mop sink.

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. Procedures emailed to operator during time of inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Employee handwash sink at dishpit blocked by small shelf. Operator removed shelf during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Take-out container in Employee handwash sink at service station. Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelves on dry dish rack in dish pit.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located inside kitchen area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Take-out bowl used as scoop in salt bin beneath front line prep table. Corrected On-Site Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry dish rack at dish pit.

Basic - Floor soiled/has accumulation of debris. Walls and floor in kitchen area soiled behind and beneath cooking equipment.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on tandoori oven door handle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 80F on front line cook. Reheated to 150F during time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters in kitchen. Soiled kitchen equipment on front line cook area. Soiled gasket in chest freezer.

Basic - Open dumpster lid. Shared dumpster.

Basic - Ripped/worn tin foil used as shelf cover. Ripped foil beneath prep shelf on front line cook.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber over Ready to eat pot of soup in Walk in cooler. 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.

Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand washing sink. Operator removed Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Rice pan In walk in cooler

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-13: Time Extended - From follow-up inspection 2023-07-13: Time Extended - From follow-up inspection 2023-07-14: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-13: Time Extended - From follow-up inspection 2023-07-13: Provided for operator Time Extended - From follow-up inspection 2023-07-14: 2 employees signed agreements at time of callback inspection. Time Extended Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: tomato sauce 56 f operator placed in reach in freezer 2nd temp 43 f Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Dead roaches on premises. 3 dead on water condition tank. Operator cleaned and removed roaches. 1 dead roach under dry storage area operator cleaned and sanitized area.

Basic - Food stored on floor. Oil case on floor on cooks line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. With no handle in rice container in walk in cooler. 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.employee touched bread with bare hands and did not heat to 145 f discussed with operator the importance importance of wearing gloves. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed dishes with no sanitizer. Discussed washing rinse sanitize method employee removed pans to run through dish machine during time of inspection. Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At 83 f operator removed water from pan Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready go to eat food in walk in cooler. Employee moved to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 46 f

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping water in hand washing sink.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry and lentils beans not dated in reach in cooler by walk in cooler. Repeat Violation

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

Basic - Employee eating while preparing food. Employee tasting bread on cooks line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Employee shoes on chemical box by dry storage operator removed. 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. Cup in rice bin employee removed. Corrected On-Site

Basic - Stored food not covered. In walk in cooler lentils soup yogurt based cream tomato sauce. Employee covered multiple times. Corrective Action Taken

High Priority - Dentedcans present. See stop sale. Tomato puree chef's quality 6 lbs Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw food with no gloves and began working with other food. Discussed with operator the importance of gloves and washing hands. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash dish with no sanitizer only water. Discussed with operator the importance of wash rinse sanitize. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over ready to eat food in walk in cooler. Observed employee move raw eggs to bottom shelve. 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 cooked chicken not date marked.

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed employee shoes by dry goods observed employee remove shoes .

Basic - Equipment in poor repair. Grove cut boards.

Basic - Ice buildup in reach in cooler.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed cups with no handle in rice In walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris. Hood filters soiled. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in standing water. Observed employee run water. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, Reach in cooler cooler shelves Reach in cooler interiors on all reach in coolers on cooks line. Walk in cooler shelves soiled. Warning - From follow-up inspection 2021-11-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris. Cooks line floors soiled with grease behind cooking equipment. Soiled kitchen equipment with grease. Walk in cooler cooler floors soiled Dish room area floors soiled. Dry dish storage shelf soiled. Reach in freezer chest gaskets soiled. Warning - From follow-up inspection 2021-11-10: Time Extended