INDI'S RESTAURANT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Mashed potatoes 118 F at steam table . Manager reheated to 169 Corrected On-Site

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.

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food for cooked chicken at back kitchen cook line held in baskets and changed hourly . Manager completed time as a public health control written procedure during this inspection Corrected On-Site

Basic - Employee beverage container and plate of employee food on a food preparation table or over/next to clean equipment/utensils - next to gloves and warmer in center kitchen cook line . Manager relocated employee food Corrected On-Site

Basic - Equipment in poor repair. Triple sink sanitizer dispenser in poor repair . Manager to pour sanitizer directly into sanitizer compartment of triple sink and in wiping bucket

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength- 0 ppm manager . Manager changed solution . Recheck 200 ppm quaternary Corrected On-Site