TASTE OF INDIA

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice bucket not inverted. Operator corrected. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At cook line flip top cooler, cutting board with deep grooves. No longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened bottle of water stored over prep table. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 117F. Operator turned heat up to water 153F. Corrected On-Site

Basic - Stored food not covered. At walk in cooler, foods-cooked lentils stored uncovered.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. At prep area- contained of medics stored over prep counter - operator removed. 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. Dishwasher (Chlorine 0ppm)- corrected to 100ppm- operator set up three compartment sink. 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. At walk in freezer raw lamb not commercially packaged stored over cooked onions- operator removed. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At kitchen area- server handled dirty dishes then proceeded to handle clean dish and to/go containers without washing their hands- educated operator employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- cooked chicken 45-47F- cold holding,- food not prepared or portioned today food out of temperature for 1.5 hours- operator moved to walk in freezer to quick chill. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler- gallon of milk opened Sunday 04/20 not date marked - operator date marked. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked - states out of order.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by cookline - operator provided.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler- cooked potatoes prepared Sunday 04/20 not date marked - operator date marked.

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed garbage can then proceeded to prepare food with out washing hands do- educated operator- employee washed hands

High Priority - Nonfood-grade bags used in direct contact with food. At walk in cooler- non food grade / to-go/ shopping bag used to store cilantro- operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by cookline with raw shrimp stored over creamer- operator moved shrimp to lower shelf. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- tofu 46F- cold holding- food not prepared or portioned today- food out of temperature for 20 minutes- operator moved to walk in to quick chill. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area- Chopped lettuce 48-51F at 11:00 to 48-51F at 11:30 ( cooling since 10:55)- food left out on counter In shallow ice bath- at current rate of cooling food will not reach to 41F within remaining time- operator moved to walk in cooler to quick chill. 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. At reach in cooler by cookline- cooked lamb made on Monday 03/04/ 24 not date marked- operator date marked. 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. Some employee trading expired 01/2024.

Basic - Equipment and utensils not properly air-dried - wet nesting. At dry storage area- clean bowls stacked with water in between - operator removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At walk in cooler- containers of raw chicken stored on floor- operator moved off floor. Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-09-22: Time Extended

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 cutting and plating cooked naan with bare hands. Discussed with operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked cauliflower in cook line flip top cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (71°F - Cold Holding) being held at room temperature on cook line. Operator states item has been out for two hours. Operator moved to freezer to quick chill Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Discussed with operator Repeat Violation

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/

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cutting boards throughout. Discussed with operator. Not in use soda gun at bar soiled. Warning - From follow-up inspection 2022-09-07: Next unannounced Time Extended

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 to 3 compartment sink 100 ppm chlorine Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shrimp stored above a container with curry sauce inside reach in cooler on cook line. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with cooked chicken (89°F hot Holding)inside non operational oven on cook line. Per operator product stored for approximately 30 minutes. Operator transferred to steam table for reheating Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty towels inside hand washing sink next to 3 compartment sink. Operator removed Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on bar area. Operator provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance( sanitation )not labeled. Operator labeled Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line full of grease

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf right above flip top cooler on cook line Repeat Violation

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 corrected to 100 ppm chlorine Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Flip top cooler#1; cooked cauliflower (48°F - Cold Holding); cooked potatoes (48°F - Cold Holding); coconut milk (48°F - Cold Holding). Per operator product stored for approximately 30 minutes. Per operator product not prepared or portioned today Operator turned on cooler. Cooler was disconnected. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed and placed on dishwasher area

Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container inside hand washing sink by 3 compartment sink Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo window shelf and under .

Basic - Stored food not covered. Observed a container with cooked chicken not covered inside walk-in freezer Operator covered Corrected On-Site