ZEERA INDIAN CUISINE

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiping surfaces with soiled towel and continuing working with foods before washing hands; manager educated; employee washed hand; Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked calamari- not commercially packaged ; stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (52F - Cold Holding);on the shelf at cook line; lamb (38-54F - Cold Holding)in cooler #1 at cook line; foods not prepared or portioned today; food out of temperature for approximately 1 hour; foods moved in ice; Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Onion sauce cooked on Tuesday; operator dated; Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chickpeas thawing at room temperature at prep area; moved to walk-in cooler; Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty pans before handling clean pans without washing hands or changing gloves. Advised operator of proper handwashing procedures. Employee washed hands.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm), advised operator to add sanitizer. Operator did, (Quaternary 200 ppm) Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone store on cook line above food prep area. Advised operator of proper storage. Operator moved cell phone. Corrected On-Site

Basic - Food stored on floor. Pot of tomato cream sauce stored on the floor by walk in cooler. Advised operator of proper storage operator moved pot. Corrected On-Site Repeat Violation

Intermediate - No hot running water at three-compartment sink at the bar; operator turned water on Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sinks at the bar and cook line; HWS at cook line - unable to turn hot water on as the handle is missing; operable handwashing sink near by;

Basic - Food stored on floor- buckets of sauces in walk-in cooler; Stored properly Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food - operator instructed employees to wash hands first before putting on gloves - employee washed hands. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Use of to go bags in direct contact with fresh curry leaves - operator switched to clear bags. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At 3 compartment sink - operator provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in prepared foods - operator removed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. samosa (cooked potatoes) (69F) not portioned or prepared today sitting out at room temperature under 4 hours - operator moved to walk in cooler. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted to go containers at servers station. Corrected On-Site

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. At dish machine; chlorine 0ppm. Dispensing bucket empty. Triple sink set up to quaternary 200ppm, operator agrees to manually sanitize dishes until chlorine sanitizer available. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw lamb stored over unwashed cabbage. Operator moved lamb. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At bar; hand washed sink blocked by stored boxes and Carbon dioxide tank. At dish machine/prep area; hand wash sink blocked by storage of multiple items in sink. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by side door; no paper towels. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. At dish machine/prep area hand wash sink; no soap. Operator provided soap. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. At prep area across from dish machine; box of potatoes stored on floor. Operator removed from floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; in-use spoons stored in standing water 106°F. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. At bar; hand wash sink blocked by boxes of wine. Operator moved boxes. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At bar; spray bottle containing bleach not labeled. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At walk-in cooler; empty sour cream container used to dispense onion sauce. Operator removed container. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; utensils stored in standing water 80°F. Operated emptied water, washed rinsed and sanitized utensils. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lowboy reach in - fresh eggs over tofu - operator moved eggs to lower shelf. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips - operator to purchase - inspector gave some test strips until purchase. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked cauliflower from 3 days prior - operator date marked. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - case of chicken - operator moved to shelf. Pot of cooked rice in prep area - operator moved 6" off of floor. Corrected On-Site