TIMEHRI

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom left open employee closed door during inspection.Repeat Violation Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closing device in disrepair.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Tile cracked in ware washing area.

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table in kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Potatoes in curry 129F hot holding in oven. Advised to immediately reheat to 165F for temperature recovery. Operator reheatedto 195F Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Mens Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food not stored at least 6 inches off of the floor. -Container on Flour in back storage way. -Bagged onions and containers of food on floor in walk in cooler - boxed oil on floor( corrected on site)

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked noodles and sauces in walk in cooler

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Polouri made at 11am per operator.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner. All others are current

Basic - Bowl or other container with no handle used to dispense food. Bowl in peppers. Operator immediately removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep table cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on prep cooler. Operator immediately removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watches and bracelets. Immediately removed Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Cracked tile at side storage area where drinks are

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Seasoning shelf at end of cook line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in cooler over raw shell eggs. Operator immediately removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour. Removed cup. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Staff removed cardboard. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop in ice machine soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Bowlin sink next to ok line. Manager removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. 2 medium red boards

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

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans over make table. Staff turned over. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (75F - Cold Holding) from yesterday - From follow-up inspection 2023-12-19: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter blend(75F - Cold Holding) provided time control form Corrective Action Taken - From follow-up inspection 2023-12-19: Time Extended

Intermediate - - From initial inspection : 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. Provided form and employees signed.. Corrected On-Site - From follow-up inspection 2023-12-19: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In flour. Manager removed bowl. Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-19: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil. Manager picked it up. Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-19: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Manager stood up scoop. Corrected On-Site - From follow-up inspection 2023-12-19: Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Rice temping at 115F per operator less than two hours. Provided operator with a time plan Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Lamb pudding stored in grocery bag Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in mixed vegetables at reach in cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door leading outside

Basic - Food stored on floor. Individual sauces stored on floor at front line Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with rice

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed ginger over cooked shrimp

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. Corrected On-Site

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. Provided operator with form. Each individual must have form filled out and kept in facility. Corrective Action Taken

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Cologne and medicine on shelf with gloves. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk rice container.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Food in Stand up freezer. High priority violations may result in Administrative Complaint. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled water pitcher in hand sink.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in ware wash area. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used in flour. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with single service items. Corrected On-Site Repeat Violation

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in freezer. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Several bags of meat in freezer.

Basic - Bowl or other container with no handle used to dispense food. Plate used in cooked rice. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and purse on shelf wit to go containers. Corrected On-Site

Basic - Food stored on floor. Containers of cooked meat on floor in walk in cooler

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. On cook line, Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee tasted in glove on hand and touched clean utensils. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Curry goat,chicken and potatoes temperature range 119° to 129°. Place Food in hot well for temperature recovery. Only 1 hour per operator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Filled water pitcher sitting in sink on cook line. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License are current active. Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single service straws unwrapped at front counter. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Front counter area. Corrected On-Site