AKBAR INDIAN CUISINE

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 with his bare hands, inspector and manager addressed situation, Employee stoped. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimps above yogurt opened container, Manager stored properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler , chicken container date marked 03/04/23, per employee chicken was recently cooked (07/11/23).

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cold holding items at the buffet station (11:00-3:00pm) no sneezeguard, also utensils not covered or inverted. Observed also, soups and Hot holding items without hinges lids. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, (in front of ovens), lentils 48F, chicken 47F and goat 48F, Manager moved items to walk-in freezer. Also at the buffet station, observed cabbage salad 52F, melon 51F, these items will be discarded at the end of the buffet hours (3:00pm) Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the buffet station fried food items (fried cheese and mix pakora) 110F and 112F, per Manager all buffet items will be discarded at the end of the buffet hours (11:00-3:00pm). Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager for the establishment. Manager on site hired more than 30 days ago. Seven employees, No manager with certification on site. Repeat Violation Admin Complaint

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. No certification available. Repeat Violation Admin Complaint

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, multiple food containers not labeled, per manager items were cooked no more than three day ago, Manager started writing down dates. Corrective Action Taken Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. At the three compartment sink area, multiple spray bottles not labeled, per manager bottles contain bleach. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tab lees and above coolers, Manager discarded. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.

Basic - Old labels stuck to food containers after cleaning. In walk-in cooler observed black bin with chicken with a old sticker

Basic - Single-service articles not stored inverted or protected from contamination. At the storage area, to go containers not inverted, Manager inverted. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Multiple food containers removed from original bags not labeled.

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Establishment has no proof of manager certification. Warning - From follow-up inspection 2023-04-06: No certified food manager for establishment. Time Extended

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 in dish area handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Fried dough in walk-in freezer stored in to go bags.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken in reach-in cooler across from kitchen entrance from dining room dated 3/22.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler across from oven: chicken (50F - Cold Holding). Manager stated item was placed in cooler the previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from oven: chicken (50F - Cold Holding). Manager stated item was placed in cooler the previous day. Item stored on table across from hot buffet line: potatoes (48F - Cold Holding). Manager stated item prepared 1 hour prior to temperature being taken. Manager placed item in walk-in cooler to reduce temperature to 41F. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item on buffet line: chicken (127F - Hot Holding). Manager stated item was prepared 30 minutes prior to temperature being taken. Manager returned item to kitchen to reheat. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table across from oven. Blade of can opener on prep table in front of walk-in freezer.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Establishment has no proof of manager certification. Warning

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 has training certificates for three employees. Establishment has a total of five employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers and onions stored in walk-in cooler. Manager stated item was cooked on 4/3. Manager added proper date to item. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored on cart in dining room.

Basic - Cloth used as a food-contact surface. Fried dough on cook line stored on wiping cloth in pan. Employee removed wiping cloth. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from oven. Manager removed drink from shelf. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging from ceiling in back of kitchen. Manager removed sticky tape. Corrected On-Site

Basic - Food stored on floor. Case of potatoes on floor in walk-in cooler. Manager placed potatoes on shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Manager placed tongs on prep table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler across from kitchen entrance from dining room.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in back of kitchen. Manager turned containers over. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from kitchen entrance from dining room.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers stored over prepped onions in walk-in cooler. Manager moved peppers to bottom shelf. Corrected On-Site