CORIANDER

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled with dust above cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint engaging in food preparation. Discussed with operator employee put on hairnet. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris behind soup station.

High Priority - Employee washed hands with no soap. Observed employee entered back into kitchen from outside and then proceeded to wash hands with no soap. Discussed with operator. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in sliding door cooler yogurt (51-53F). Per operator food was made last night. Observed cooling covered. Observed cooling in large container. See stop sale. Provided cooling procedures poster to operator.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in sliding door cooler yogurt (51-53F). Per operator food was made last night. Observed cooling covered. Observed cooling in large container. See stop sale. Provided cooling procedures poster to operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in beverage air cooler ; raw chicken 48-49F. Per operator chicken was prepped yesterday. Observed cooling covered. Chicken held in unit overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter in ice cheese (48-56F). Per operator food not prepared or portioned today. Food held in ice bath less than four hours. Observed food not submerged in ice. Operator placed cheese back into walk in coooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in beverage air cooler ; raw chicken 48-49F. Per operator chicken was prepped yesterday. Observed cooling covered. Chicken held in unit overnight. See stop sale.

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. Dish machine tested at 0ppm chlorine. Hoses connected to wrong chemicals. Operator corrected hoses and primed, retested at 100ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in 1 door stainless reach in cooler. Operator reorganized Corrected On-Site

Basic - Vents soiled with accumulated dust.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Stored food not covered. Onion sauce. Walk In Cooler

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in food preparation sink

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food trolley. Hand wash sink next to 3 Compartment sink. Owner removed trolly from in front of hand wash sink Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to 3 Compartment sink used to store Bottle of Bleach. Owner removed Bottle containing bleach from hand wash sink Corrected On-Site

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/ Certified Food Manager arrived during inspection Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Flour stored on floor in dry storage

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bleach Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken, raw shell eggs above smoked salmon at walk in cooler. Employee properly stored food Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...chicken tikka, dhal , rice , Chana masala was cooked Sunday in walk in cooler . Employee date marked food Corrected On-Site