RAJA

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 21 rodent droppings in kitchen dry storage on dry seasoning and lemon juice storage rack. Approximately 27 rodent droppings in kitchen on floor under clean dish storage racks and containers of mango chutney. Approximately 5 rodent droppings in customer dinning room along wall under tables. Approximately 6 rodent droppings in kitchen under dish machine. Approximately 4 rodent droppings in kitchen on floor in front of reach in cooler and tandor oven. Discussed with operator to clean and sanitize all areas. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-28: Approximately 20 rodent droppings in between tandoor and walk in cooler, discussed with operator to clean and sanitize area. Observed 1 dead rat/mouse in kitchen in between tandoor and walk in cooler along wall Discussed with operator to clean and sanitize area. Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room with soiled customer dishes after without washing hands employee handled clean plate of customers food, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects found Approximately 3 live flying insects landing on trash can and wall next to back door, discussed with operator to eliminate flying insects and clean and sanitize areas. Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 21 rodent droppings in kitchen dry storage on dry seasoning and lemon juice storage rack. Approximately 27 rodent droppings in kitchen on floor under clean dish storage racks and containers of mango chutney. Approximately 5 rodent droppings in customer dinning room along wall under tables. Approximately 6 rodent droppings in kitchen under dish machine. Approximately 4 rodent droppings in kitchen on floor in front of reach in cooler and tandor oven. Discussed with operator to clean and sanitize all areas. Repeat Violation Admin Complaint

Basic - Hole in or other damage to wall. In kitchen under dish machine, in dry storage, and dish storage rooms holes in wall, discussed with operator to repair holes. Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0ppm Operator corrected to 100 ppm chlorine Corrected On-Site Repeat Violation Admin Complaint

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. Dishwasher moved from touching dirty dishes to entering walk in cooler and grabbed clean containers with food. Employee washed hands Corrected On-Site Warning

High Priority - In-use utensil stored in unclean water . Operator moved to dishwasher Corrective Action Taken Warning

High Priority - Live, small flying insects found Back room where catering equipment is stored Approximately 30 live small flying insects landing on cabinets. 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. Walk in freezer Raw chicken over yuca. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw chicken and raw shell eggs over sauces Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Dry storage on back of the kitchen to the left of back door. Approximately 20 on top shelf where sealed containers with spices are stored. Advised operator to clean and sanitized areas. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on cook line Heavy cream 51F cold holding Cooler Unit across from tandoor Cooked vegetables dumplings 51F cold holding, cheese 51F cold holding, cooked chicken 51F cold holding, raw chicken 51F cold holding Per operator products stored for less than 4 hours. Operator moved to walk in freezer. Per operator all items not prepared or portioned today Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers with cooked vegetables per chef cooked 3 days ago not date marked. Advised operator to date marked all products Repeat Violation Admin Complaint

Basic - Dead roaches on premises. 1 floating on rinse side of 3 compartment sink 1 on the floor under the 3 compartment sink Employee removed clean and sanitized areas Warning

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. Warning - From follow-up inspection 2024-10-18: Same. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach observed in drawer of dresser where box with green tea is stored. 1 dead roach observed under hand wash sink area where microwave and cash register is stored. 1 dead roach observed under microwave. Admin Complaint - From follow-up inspection 2024-10-18: 1 dead roach observed in drawer of dresser where box with green tea is stored. Operator cleaned and sanitized. Admin Complaint Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Manager corrected to Triple Sink (Chlorine 100ppm). Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touched nose with gloves on then touched clean cutting board; no glove change; no hand wash. Manager washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly flying around in kitchen. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw ground lamb portioned in plastic wrap, stored above cooked egg plant paste. Manager stored properly. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: Raw ground lamb stored above raw fish. Operator discarded. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodents droppings observed under ice bin near plumbing area at bar area. 1 rodent dropping observed on floor beside bar hand wash near plumbing area. Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed manager touched clean pan with cooked broccoli with soiled gloves; no glove change. Manager changed gloves. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler: ; ground lamb (48F - Cold Holding); raw shrimp (49F - Cold Holding); raw fish (51F - Cold Holding); cooked chicken (48F - Cold Holding); cooked potato fritters (49F - Cold Holding); cooked cauliflower (51F - Cold Holding); potato empanadas (52F - Cold Holding); cooked vegetables (46F - Cold Holding); cottage chesse (52F - Cold Holding); cooked curry wings (47F - Cold Holding) Flip top cooler at cook line : cooked chicken (59F - Cold Holding); house made tomato sauce (45F - Cold Holding) As per operator, all items from both coolers stored over night; Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler: ; ground lamb (48F - Cold Holding); raw shrimp (49F - Cold Holding); raw fish (51F - Cold Holding); cooked chicken (48F - Cold Holding); cooked potato fritters (49F - Cold Holding); cooked cauliflower (51F - Cold Holding); potato empanadas (52F - Cold Holding); cooked vegetables (46F - Cold Holding); cottage chesse (52F - Cold Holding); cooked curry wings (47F - Cold Holding) Flip top cooler at cook line : cooked chicken (59F - Cold Holding); house made tomato sauce (45F - Cold Holding) As per operator, all items from both coolers stored over night; Not prepped or portioned today. See stop sale. Flip top cooler at cook line: curry sauce with cooked onions (46F - Cold Holding) As per operator, taken from walk in cooler 20 mins prior. Stored over stacked. Not prepped or portioned today. Operator moved to quick chill. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice warmer: cooked rice (132F - Hot Holding) As per operator, cooked since 20 mins. Operator reheated to 204F. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in freezer: cooked lamb (104F at 1:00pm; 94F at 1:41pm- Cooling) As per manager, since 20 mins; yogurt base sauce (94F at 1:00pm; 82F at 1:41pm- Cooling) As per manager, cooling since 12:00am At current rate of cooling, items will not cool from 135F to 70F in 2 hours. Yogurt sauce cooled in a large deep container. Advised operator to reheat to 165F and cool properly or quick chill. Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb cooked over 24 hours as per manager not date marked. Advised operator to date mark. Warning

Basic - Dead roaches on premises. 1 dead roach observed in drawer of dresser where box with green tea is stored. 1 dead roach observed under hand wash sink area where microwave and cash register is stored. 1 dead roach observed under microwave. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (46F - Cooling); cooked rice (47F - Cooling) As per operator, both items were prepared late evening yesterday and left to cool. Items did not cool to 41F in a total of 6 hours. Items stored in large quantity and covered. 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. Dishwasher (Chlorine 0ppm) Operator contacted technician. Corrective Action Taken Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched clothes and soiled apron with gloves then prepared cooked chicken; no hand wash. Employee changed gloves and washed hands. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored no longer frozen, over night in walk in cooler. See stop sale. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked curried chicken (45F - Cold Holding) ; cooked chicken (45F - Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (46F - Cooling); cooked rice (47F - Cooling) As per operator, both items were prepared late evening yesterday and left to cool. Items did not cool to 41F in a total of 6 hours. Items stored in large quantity and covered. 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. At walk in cooler: raw seasoned chicken (48F - Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked curried chicken (45F - Cold Holding) ; cooked chicken (45F - Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. On prep table: samosas with cooked potatoes (68F - Cold Holding) As per operator, taken out for an order and left on table for 1 hour. Not prepped or portioned today. Operator placed in walk in freezer to quick chill. At Low boy: thawed vacuum packaged raw salmon (47F - Cold Holding) As per operator, taken from walk in cooler 1 hour 20 mins prior. Not prepped or portioned today. See stop sale. whole milk (48F - Cold Holding) As per operator, taken from walk in cooler 20 mins prior. Not prepped or portioned today. Operator moved to quick chill. Repeat Violation Admin Complaint

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 and the time removed from temperature control cannot be determined. Operator time marked.

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. At walk in cooler: raw seasoned chicken (48F - Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above stovetop: cooked chickpeas (133F - Hot Holding) As per operator, cooked since 15 mins. Operator removed to reheat. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator completed. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged raw Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored no longer frozen, over night in walk in cooler. See stop sale.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 200 ppm plus. Operator corrected to 100 ppm chlorine Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of tomato paste Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: Raw eggs stored over sauces. Operator removed raw eggs. Corrected On-Site Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At bottom section of flip top reach in cooler: Broken eggs stored with unbroken raw shelled eggs. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At walk in freezer: 2 bags cooked chicken contaminated by condensed water. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy reach in cooler #1 : heavy cream (50F - Cold Holding) As per operator all items stored overnight. Not prepared or portioned today. See stop sale. At flip top reach in cooler: cooked onions (47F - Cold Holding); cut cabbage (46F- cold holding) As per operator items stored overnight. Not prepared or portioned today. Items double panned. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy reach in cooler #1 : heavy cream (50F - Cold Holding) As per operator all items stored overnight. Not prepared or portioned today. See stop sale. At flip top reach in cooler: cooked onions (47F - Cold Holding); cut cabbage (46F- cold holding) As per operator items stored overnight. Not prepared or portioned today. Items double panned. See stop sale. At Low boy reach in cooler #1 : curry sauce (50F - Cold Holding); cooked onions (50F - Cold Holding); raw beef (50F - Cold Holding); whole milk (50F - Cold Holding) As per operator product stored for approximately 1 hour. Not prepared or portioned today. Operator moved to walk in cooler. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker: cooked rice (156F at 11:09am; 159F at 11:30am - Reheating) since 9:15am Operator reheated to 165F+ Corrected On-Site Warning

Basic - Ice buildup in walk-in freezer. Warning

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. At dishwashing area- Employee went from dirty plates to clean sheet pan without washing there hands- educated operator- employee washed hands.

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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for tcs foods at buffet- operator time marked for remaining 2 hours. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline prep counter- Cooked potatoes 88-89F- hot holding- food left out on counter- food out of temperature for 15 minutes- operator placed to be reheated . Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Colon stored over seasoning by cookline- operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes made Sunday - no date mark - operator date marked. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. At large dry storage area- large pots stored on floor.

Basic - Dead roaches on premises. At large dry storage area- observed approximately 1 dead roach on floor near pots and pans- operator removed and sanitized area. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hammer and pliers stored over seasonings at dry storage area near kitchen- operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline- heavily soiled wiping cloth stored on prep counter- operator removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live in trash can by dishwasher. 1 live on floor by dishwasher 4 between wall and caulking behind drain board before dishwasher. ( dishwasher in part of the kitchen . Same room) 1 on the wall on the side of the oven On cook line 1 next to bru instant coffee box in dry food storage room. Warning - From follow-up inspection 2023-09-06: 1 live crawling on wall next to dishwasher in the kitchen. Manager killed and cleaned 1 live crawling on wall next to clean dishes storage rack near dishwasher. Manager killed and cleaned. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu yellowtail Snapper. Invoice from Cheney brothers for Snapper Whole South America wild / Caribbean Red Admin Complaint - From follow-up inspection 2023-09-06: Same Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put cellphone in pocket then put on gloves without washing hands.explained and he washed hands. Corrected On-Site Warning

High Priority - Presence of insects, rodents, or other pests. Several live spiders throughout the kitchen and dry food storage room Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live in trash can by dishwasher. 1 live on floor by dishwasher 4 between wall and caulking behind drain board before dishwasher. ( dishwasher in part of the kitchen . Same room) 1 on the wall on the side of the oven On cook line 1 next to bru instant coffee box in dry food storage room. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 on top of wine display cabinet by self serve station in dining room 2 on top of red rack at server station in dining room 1 on floor next to wine display cabinet by mall entrance 12 on top of wine display cabinet near mall entrance in the dining room Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Rice pudding at self serve station Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Repeat Violation Admin Complaint

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 . Manager marked the time. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Alpine cockroach gel bait stored next to lemon juice bottle on bottom shelf of prep table by dishwasher. Manager removed the gel. Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep person washed hands with sprayer by dishwasher.explained Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu yellowtail Snapper. Invoice from Cheney brothers for Snapper Whole South America wild / Caribbean Red Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Metal pan stored in hand sink on cook line. Manager removed the pan Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at server station Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the outdoor bar hand sink Warning

Intermediate - No soap provided at handwash sink. Hand sink at outdoor bar. Warning

Basic - Bowl or other container with no handle used to dispense food. Round plastic container in rice. Warning

Basic - Dead roaches on premises. 1 dead Roach under hand sink on cook line. Warning

Basic - Food stored on floor. Box of chicken in walk in freezer, water bottles in dry food storage room. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of soiled surface on top of the ice machine. Manager removed ice scoop to be washed. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with curry goat in walk in cooler. Manager corrected Corrected On-Site Warning

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

Basic - Raw fruits/vegetables not washed prior to preparation. Prep person cutting broccoli head before washing. Explained Warning

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates soup bowls at self serve station Repeat Violation Warning

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go containers on shelf in dry food storage room Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Spinach thawing at room temperature. Manager moved bags to walk in cooler. Corrected On-Site Warning

High Priority - Container of medicine improperly stored. Above expo table Operator removed Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 100 rodent droppings throughout dry storage area, bar area and bathroom cabinets on the establishment, some on top of sealed cans with food. Operator started to clean and sanitized areas.

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. Emailed poster to operator Corrective Action Taken

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. Emailed form to operator Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed from package Corrective Action Taken

Basic - Dead rodent present on dry storage room where rice and metals pans are stored by back area .bordering with outside wall Operator removed, clean and sanitized area Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling bread with bare hands for immediate service. Operator discarded bread Employee washed hands and wore gloves Corrected On-Site

High Priority - Nonfood-grade bags( thank you to go bag)used in direct contact with food.( raw chicken) inside walk-in freezer. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Flip top cooler on cook line across from stovetop, cooked chicken, curry sauce, diced tomatoes 46-50°F cold Holding . Observed inside reach in cooler Next to hand sink on cook line, curry sauce, cooked eggplant, 55°F cold Holding . Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved products to inside of walk-in freezer. Corrective Action Taken

High Priority - Toxic substance/chemical ( paints )improperly stored.above clean utensils on dishwasher area. Operator removed and stored properly Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. By metal pan. Operator removed Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several products inside walk-in cooler with no date mark. Per operator products prepared and stored for approximately 36 hours. Operator dated marked Corrected On-Site

Basic - Bread stored on floor. Operator stored properly Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 80°F. Operator moved pot to stovetop under flame

Basic - No handwashing sign provided at a hand sink used by food employees. Emailed sign to operator Corrective Action Taken

Basic - Stored food not covered. Observed containers with rice on dry storage not covered. Operator covered Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed several containers with cooked spinach (46°F - Cooling)tomato sauce (50°F - Cooling)cooked potatoes (50°F - Cooling)cooked onions (46°F - Cooling)inside walk-in cooler. Per operator products cooling since 11 pm last night. Per operator products not removed from walk-in cooler since last night. Products did not cooled to 41°F or below within 6 hours. Operator discarded.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. At 0 ppm . Operator transferred sanitation procedures to 3 compartment sink chlorine 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw chicken stored above a container with cooked chicken inside reach in cooler across from stone oven on cook line. Observed a container with raw chicken stored above a container with tomatoes sauce inside walk-in cooler. Observed a container with raw chicken stored above a container with yogurt sauce inside walk-in cooler. Operator stored properly all products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed several containers with cooked spinach (46°F - Cooling)tomato sauce (50°F - Cooling)cooked potatoes (50°F - Cooling)cooked onions (46°F - Cooling)inside walk-in cooler. Per operator products cooling since 11 pm last night. Per operator products not removed from walk-in cooler since last night. Products did not cooled to 41°F or below within 6 hours. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (60°F - Cold Holding); coconut milk (80°F - Cold Holding); butter (80°F - Cold Holding)seating right on top of utility table on cook line. Per operator products stored for approximately one hour. Per operator products not prepared or portioned today. Operator moved products to inside of reach in cooler. Observed chicken (46°F - Cold Holding); cooked rice (46°F - Cold Holding); cooked vegetables (46°F - Cold Holding)inside walk-in cooler. Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved products to walk-in freezer. Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal spatula stored inside hand washing sink on cook line. Operator removed. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on 05/2021

Basic - Food stored on floor. Observed a container with soaking beans stored on the floor across from ice Machine. Operator stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 80°F. Seating on table on cook line. Operator moved container with utensils to flat top grill. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line.