GOLDEN CHARIOT INDIAN RESTAURANT

Intermediate - Handwash sink not accessible for employee use at all times due to metal bowl being stored inside. Chef removed. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Observed Employee scooter stored in kitchen area leaning on prep table. Advised manager and he removed. Corrected On-Site

Basic - Observed raw chicken thawing at room temperature. Advised manager and he moved to 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. Observed chef plate ready to eat bread with bare hands. Advised manager who instructed employee to throw bread away, clean hands and put on gloves. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in bar area blocked by high chairs. Advised manager and he removed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed cases of food on floor in walk in cooler and cans of food on floor in dry storage area.

Basic - Observed 3 employee scooters stored in kitchen next to reach in freezer.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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. Discussed and emailed for, to operator to print and have employees to sign. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored over raw lamb chops in reach in freezer.

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/ Observed 4+ employees present and engaging in food preparation with no certified manager present at time of inspection.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Food stored on floor. Observed sodas being stored on floor in bar area.

Basic - Reuse of single-service or single-use articles. Observed milk jugs being reused to store sauces in reach in cooler. Advised that single-service and single-use articles may not be reused.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water located on shelf under prep sink and spinach thawing at room temperature on prep shelf. Chef moved to reach in cooler. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed various squeeze bottles not labeled and various seasonings removed from their original container placed in pans but not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lamb being stored over various ready to eat foods. Located in walk in cooler. Chef rearranged. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

High Priority - Container of medicine improperly stored. Observed bottle of advil stored on prep shelf next to food. Chef discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored over ready to eat sauces in reach in cooler. Chef rearranged. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located on stove. Chef removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.chef removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw snapper thawing in standing water. Located next to prep sink.

Basic - Working containers of food removed from original container not identified by common name. Observed rice, sugar and powder removed from their original container placed in plastic containers and not labeled. Chef added label. Corrected On-Site