AMRIT PALACE INDIAN RESTAURANT

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 cook line, male employee touching bread, inspector and manager addressed situation, employee washed hands and used gloves. Also at the prep area, male employee peeling cooked potatoes with bare hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, Hot holding: garIc and oil 85F, butter 89F, per employee items were heated at 11:00am and will be discarded at 3:00pm, also rice cooked today at 11:00am at 112F, manager will placed on time and discarded at 3:00pm. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet.

Basic - Old food stuck to clean dishware/utensils. In used lid container with old food residue and mold like substance on exterior part, Manager replaced lid. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old sticker residue. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink inside cooler, employee moved. Corrected On-Site

Basic - Single-service articles improperly stored. At the storage area, to go containers not inverted, manager inverted. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk-in cooler behind bar, unwashed lemons stored above dessert containers, Manager moved. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the server station, spray water with rose water not Labeled, also at the cook line flour bin not labeled, Manager labeled all. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag containing raw frozen chicken on shelf inside walk-in freezer. Chicken is in direct contact with grocery bag. Manager had employee transfer the chicken to a food-grade bag during this inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tied bags containing raw frozen chicken stored on wire shelf directly above wrapped pans containing cooked goat meat inside walk-in freezer. Employee moved all cooked items to the top shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot on wall in kitchen beside dish machine.

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. Opened jug of milk without date mark inside cooler in bar area. Manager stated the milk was opened 4/6 and added the proper date mark during this inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in warewash area blocked by rolling cart. Manager moved cart away from the handwash sink during this inspection. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Wire shelving inside walk-in freezer lined with cardboard. An employee removed all cardboard from shelves during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and earbuds stored on shelf in kitchen directly above bags of flour. Manager removed personal items from shelf during this inspection.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink in warewashing area. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelving below several prep tables in kitchen rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of seasoning bin soiled with grease and/or food debris. Manager had employee clean the bin during this inspection. 2. Top of dish machine soiled with food debris.

Basic - Old labels stuck to food containers after cleaning. Several pans on clean dish rack with old labels still attached.

Basic - Single-service articles not stored inverted or protected from contamination. Single-use foil pans not inverted on top of rack in back of kitchen, near ice machine. Manager inverted the foil pans during this inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tied bag of frozen raw chicken stored on shelf above pan containing lentil soup inside walk-in freezer. Manager moved the raw chicken to another shelf during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing "Simple Green" stored on shelf above fountain soda boxes in corner of kitchen. Spray bottle containing "Simple Green" hanging on wall above silverware near cookline. Manager placed both spray bottles away during this inspection. Corrected On-Site

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 ServSafe certified food manager certificates expired on 02/05/2024. Expired certificates are for Satnam Singh and Niranjan Kaur.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior walls and ceiling inside ice machine soiled with mold-like substance. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Takeout bowl without handle stored inside bin containing near cookline. Manager removed bowl from bin during this inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink near dish machine. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Conduit pipe at cookline soiled with dust.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher on wall near cookline gauge in the red.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in-cooler large pot of tomato sauce at 71F and large pot of lamb at 58f. Both items had been cooked the day before and left in the walk-in-cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in-cooler large pot of tomato sauce at 71F and large pot of lamb at 58f. Both items had been cooked the day before and left in the walk-in-cooler overnight.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chicken cooling on speed rack in kitchen at 97f. Manager advised that chicken had been cooked one hour earlier. Chicken was placed in walk-in-cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of chickpeas prepared more than 24 hours earlier not date marked. Manager marked container. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( degreaser ). Manager placed label on bottle Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets and purse stored on shelf where dishes and food served to the public are stored. Manager removed all items Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed male employee on cook line preparing and cooking with no hair guard or beard guard.

Basic - Food stored on floor. Observed two pots of syrup stored on floor in walk-in-cooler. Manager had pots put on shelf Corrected On-Site Repeat Violation

Basic - Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Manager inverted bucket Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs in either rest room. Manager placed sign in both restrooms Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers before cleaning, stored on the clean ware rack. Repeat Violation

Basic - Stored food not covered. Observed cooked chickpeas, chickpea purée and lamb prepared the day before and not covered. Manager instructed employee to cover Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( peppers ) stored over ready-to-eat food ( cooked tomato sauce and lamb ) in walk in cooler

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 handled dirty dishes then proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched apron and proceeded to roll out dough on cook line without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Employee washed hands with no soap. Employee washed hands with no soap at hand washing sink in back of kitchen. Manager provided soap at hand washing sink and had employee rewash hands. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine. Cutting board on reach-in cooler across from cook line stove. Blade of can opener on prep table in back of kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in dish area hand washing sink. Manager removed wiping cloth. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.

Intermediate - Records/documents for required employee training do not contain all of the required information. No expiration or signature on employee certificates. Manager added missing information to certificates. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach water in back prep area. Manager placed label on bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks behind building. Manager placed cord around tanks. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area.

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

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at kitchen hand washing sinks. No soap at hand washing sink in back prep area.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in dish area.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in wait station. Manager turned containers over. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line, to go containers with onion sauce 47F and white sauce 50F, manager moved to freezer Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, melted butter 110F, Employee moved to stove to reheated to 165F. Corrective Action Taken

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. Inspector provided a digital copy.

Intermediate - Handwash sink not accessible for employee use at all times. At the bar area, container with water and souls inside sink, manager moved. Corrected On-Site

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. For 10 employees

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.

Basic - Carbon dioxide/helium tanks not adequately secured. Near beer cooler, CO2 tanks not secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cook line, ceiling vents soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables, Employee moved all. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones, keys and other personal items above prep tables, employee moved all. Corrected On-Site Repeat Violation

Basic - Food stored on floor. In walk-in cooler sauce containers on floor. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Cleaned Containers with old labels. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: vegetable samosa, made with cooked potatoes and cooked peas,(45,46,46,4545,46F - Cold Holding). Manager stated the item was prepared the previous day.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: vegetable samosa, made with cooked potatoes and cooked peas,(45,46,46,4545,46F - Cold Holding). Manager stated the item was prepared the previous day

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began preparing food without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Food with mold-like growth. See stop sale. One case of tomatoes in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken removed from original container stored over cooked spinach in walk-in freezer. Manager moved chicken to bottom shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled bottle of degreaser and then proceeded to handle container of pasteurized eggs without washing hands and changing gloves. Inspector stopped employee and had employee wash hands and change gloves. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Container of degreaser stored next to container of cooking oil on cook line. Employee moved degreaser to area where chemicals are stored. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Interior of ice bin for kitchen ice machine. Can opener blade for can opener on prep table next to back door.

Intermediate - Handwash sink used for purposes other than handwashing. Bus tub used to hand wash glasses in bar area stored in hand washing sink. Manager moved bus tub to counter area. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on stand in bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area dusty.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones next to containers of baking powder on shelf next to ice machine.

Basic - Floor tiles missing and/or in disrepair. Floor tiles in walk-in cooler.

Basic - Food stored on floor. Cauliflower stored on floor in walk-in cooler. Onions stored on floor in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers and stove. Gasket of reach-in cooler across from stove. Walk-in cooler gasket.

Basic - Old labels stuck to food containers after cleaning. Pans stored on shelf across from dish machine.

Basic - Single-service articles improperly stored. Soufflé cups in storage area stored on floor.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf across from entrance doors from dining room. Manager turned containers over. Corrected On-Site

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/ Certificates for H. Singh expired 11.22.21 and G. Singh expired 1/24/22. Other CFMs available for establishment. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf in server station next to single service dish ware. Employee removed during inspection. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Observed a bottle of anti-acid in basket with other food items next to microwave in kitchen. Manager removed during inspection. Observed container of cough drops on clean dish shelf located in dish wash area. Manager removed during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container of clarified butter on cook line held on time, placed on line at 10:30a. No written plan , no time mark. Provided operator with Time as a Public Health Control paperwork. 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/ Observed expired certificate for employee H. Singh 11/22/21

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed trays of cooked chicken, lamb, samosas, in reach in cooler located across from cook line with no date. Manager stated food was prepared 11.22. Date added. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank next to soda machine set up in kitchen not secured. Manager corrected during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink on shelf in bar area next to single service glasses. Manager removed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket on clean dish shelf in dish washer area. Manager removed during inspection. Also, observed cellphone above prep table next to cook line. Manager removed during inspection.Corrected On-Site Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed bags of onions on floor near walk in cooler. Manager removed from floor during inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed large container of white substance,not labeled. Manager stated contents were flour and labeled during inspection. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed gray kitchen fire extinguisher located across from reach in freezer in "over charge zone"