Nov 15, 2021
Routine - Food
Call Back - Complied
22-41-4
High Priority - - From initial inspection : 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 chlorine 0 ppm. - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chickpeas (50°F - Cold Holding); cheese (50°F - Cold Holding); chicken (50°F - Cold Holding); cooked chicken (50°F - Cold Holding) in reach in cooler in front cooking line, as per operator, held for 1 hour. Employee moved foods to other reach in cooler. Corrective Action Taken - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
11-07-5
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with owner the health policy and provided Big 6 Foodborne Illnesses poster. Corrected On-Site - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
31A-11-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using kitchen hand washing sink as dump sink. Instructed employee. Corrected On-Site - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
31B-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by cooking line. Operator provided. Corrected On-Site - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
53B-01-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
05-06-4
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed calibration (ice/water): 60°F. - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
02C-02-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tikka in reach in cooler. - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
14-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gaskets in reach in cooler beside hand washing sink, kitchen area. - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
36-22-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed in kitchen area. - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
36-73-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed in kitchen area.. - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
08B-38-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed rice cooker on service area floor with rice in hot holding. Operator moved to table. Corrected On-Site - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
10-20-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle. Operator removed. Corrected On-Site - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
10-06-5
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon to scoop rice inside the container with handle in contact with rice. Operator discarded the rice. Corrected On-Site - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
10-07-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cooking line at 105°F. Operator heat up. Corrective Action Taken - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
23-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets with accumulation f food in reach in cooler, kitchen area. - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
33-31-5
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Observed discarded mattresses and kitchen equipments in back yard of the establishment. - From follow-up inspection 2021-11-15: New owner. Licensing inspection pending.
Sep 27, 2021
Routine - Food
Warning Issued
22-41-4
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 chlorine 0 ppm.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chickpeas (50°F - Cold Holding); cheese (50°F - Cold Holding); chicken (50°F - Cold Holding); cooked chicken (50°F - Cold Holding) in reach in cooler in front cooking line, as per operator, held for 1 hour. Employee moved foods to other reach in cooler. Corrective Action Taken
11-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with owner the health policy and provided Big 6 Foodborne Illnesses poster. Corrected On-Site
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using kitchen hand washing sink as dump sink. Instructed employee. Corrected On-Site
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by cooking line. Operator provided. Corrected On-Site
53B-01-5
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.
05-06-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed calibration (ice/water): 60°F.
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tikka in reach in cooler.
14-11-4
Basic - Equipment in poor repair. Observed torn gaskets in reach in cooler beside hand washing sink, kitchen area.
36-22-4
Basic - Floor area(s) covered with standing water. Observed in kitchen area.
36-73-4
Basic - Floor soiled/has accumulation of debris. Observed in kitchen area..
08B-38-4
Basic - Food stored on floor. Observed rice cooker on service area floor with rice in hot holding. Operator moved to table. Corrected On-Site
10-20-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle. Operator removed. Corrected On-Site
10-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon to scoop rice inside the container with handle in contact with rice. Operator discarded the rice. Corrected On-Site
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cooking line at 105°F. Operator heat up. Corrective Action Taken
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets with accumulation f food in reach in cooler, kitchen area.
33-31-5
Basic - Unnecessary items/unused equipment on the premises. Observed discarded mattresses and kitchen equipments in back yard of the establishment.