CURRY ISLAND INDIAN KITCHEN

High Priority - Container of medicine improperly stored. Observed medication improperly stored on shelf with food items in wait station area.Manager relocated the items.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch clothing, then reach into bulk salt bin and take scoop out, employee did not change gloves or watch hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over ready to eat food items in reach in cooler at kitchen entrance. Operators relocated the eggs. Observed raw salmon over ready to eat food products in reach in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bulk bin of picked vegetables with heat applied in wait station at room temp operator stated it had been sitting there for several days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken on food prep table at end of cook Iine for extended period of time at 69F,manager disposed of food product before more information could be collected. Observed bulk bin of Pickled vegetables with heat applied in wait station at room temp of 70F operator stated it had been sitting there for several days. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray borrow on shelf in wait station next to Hershey Syrup. Manager relocated items.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Manager only has quaternary test strips and chlorine test strips, did not has hear stickers or probe thermometer to test dish machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at end of cook line.

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 proof of any training for all employees.manager does have training books Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in multiple reach in coolers in kitchen area not date marked. Operator placed date marking on all items.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on front counter with a blue chemical in it. Employee put label on it. Pump spray bottle outback with degrease In it unlabeled, manager put label on it. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple ceiling tiles in kitchen area are not smooth or easily cleanable.

Basic - Current Hotel and Restaurant license not displayed. Current license not available operator has not printed it out.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee jackets draped over single serve food items, and oranges. Manager relocated all jackets. Observed a dog hair roller on top of food prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean dishes on clean dish reach in ware wash area.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed spatula on cook line with chipped and melted edges, managed on his own accord disposed of spatula. Corrected On-Site

Basic - Food stored on floor. Liquid butter on floor in food strange building out back. Operator picked items up off floor.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board cook line. Operator removed the wet wiping cloth. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter system soiled with dust. Gasket at start of cook line soiled with old food debri.

Basic - Open Container beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open container beverage of food prep table on cook line. Manager relocated the glass of water. Corrected On-Site

Basic - Open dumpster lid. Dumpster lid is missing.

Basic - Stored food not covered. Observed raw chicken in reach in cooler at beginning of cook line uncovered. Operator covers raw chicken Observed multiple containers of curry sauce uncovered in reach in cooler on cook line. Operator covered all items. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed manager thawing lamb by letting it sit on food prep table, chicken was not under cold constant running water or under refrigeration. Manager placed chicken in reach in cooler. Corrected On-Site