TASTE OF PUNJAB INDIAN CUISINE

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. 0ppm, chemical bucket empty, staff refilled chlorine and primed system 50ppm Corrected On-Site

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean glasses in dish rack stored under hand sink, exposed to possible splash and contamination

Basic - Equipment in poor repair. Torn cooler gaskets Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled 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/ 4 employees present with no certified food manager Repeat Violation

Basic - Equipment in poor repair. Torn cooler gaskets Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 121F standing water on stove, staff increased temp Corrective Action Taken

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over yogurt sauce in walk in cooler, order corrected Corrected On-Site

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

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/ Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked Corrected On-Site

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. No manager on duty at time of inspection, staff unaware of certificates location, some staff provided safestaff cards from wallets

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled sanitizer bottle next to dish machine

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Torn cooler gaskets on cook line

Basic - Food stored on floor. Cooking oil on floor in dry storage

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp and fish tawing in standing water at prep sink, discussed proper thawing methods with staff

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 - Spray bottle containing toxic blue substance not labeled. Located at front counter.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Bottom shelf of prep tables in kitchen are rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors in kitchen.

Basic - Stored food not covered. From walk-in cooler items not covered. a. Containers of cooked chicken b. Cooked spinach c. Baked potatoes d. Container of vegetables

High Priority - Container of medicine improperly stored next to clean pitcher in dishwashing area . Manager relocated medicine 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. -Tomatoes Sauces 48-53 F , onion sauce 80 F- 90 in deep , plastic containers cooked previous night at 11:30 pm in walk in cooler . Reviewed with manager proper cooling methods and procedures . See stop sale . Manager discarded food Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Tomatoes Sauces 48-53 F , onion sauce 80 F- 90 in deep , plastic containers at 11:30 am cooked previous night at 11:30 pm in walk in cooler . Manager discarded sauces Corrected On-Site

High Priority - - From initial inspection : 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. Dishmachine chlorine sanitizer reading 0ppm. Operator setup three-compartment sink. Warning - From follow-up inspection 2023-09-19: Machine waiting on parts. Operator is using three compartment sink. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer near dish area. Repeat Violation Warning - From follow-up inspection 2023-09-19: 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. Dishmachine chlorine sanitizer not at proper strength. Establishment set up 3 compartment sink. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink missing vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table. Operator cleaned can opener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near 3 compartment sink has bottles and single-serve baskets stored in it. Operator removed items. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in 3 compartment area does have paper towel dispenser/holder.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in spray bottle not labeled. Operator labeled bottle Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates on prep table near microwave. Operator covered glass plates. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler near cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not identified or segregated in stand-alone refrigerator. Operator discarded food. Corrected On-Site

Basic - Food stored on floor. Two 5 gallon containers of cooking oil stored on floor in dry storage room. Operator stored oil on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets torn and soiled with food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Employee drink in stand-alone refrigerator with food served to the public in kitchen. Operator removed drink. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single-serve fold-over compartment plates on prep table and shelf next to gas stove not covered/protected. Operator covered plates. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. reduced oxygen packaging fish thawing in reach in cooler in sealed package. Operator scored package. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over open pan of yogurt. Operator moved unwashed produce to bottom shelf. Corrected On-Site

High Priority - - From initial inspection : 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. 10ppm. Operator set up three compartment sink 50ppm chlorine Warning - From follow-up inspection 2023-04-21: Dish machine at 0ppm. Three compartment sink set up at 200ppm quaternary ammonium Time Extended

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 2023-04-21: 1 food handler certificate available but it is from the unapproved program ServSafe. ServSafe certificate available is not in conjunction with SafeStaff Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-04-21: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line: Fried onions 83 degrees F. Per operator onions were made yesterday and left out on the line over night at room temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall white reach-in cooler: heavy cream 45 degrees F. Per operator cream was placed in cooler this morning less than 4 hours ago. Operator moved cream to walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: Fried onions 83 degrees F. Per operator onions were made yesterday and left out on the line over night at room temperature. Stop sale issued

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked cauliflower and cooked onions in double door reach-in cooler of cook line not marked with date it was brought out to thaw Operator dated foods. Corrected On-Site

Basic - Cloth used as a food-contact surface. Used in contact with raw dough for naan bread.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Inside of sliding door reach-in cooler of kitchen. Operator marked and segregated Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Inside of sliding door reach-in cooler of kitchen. Operator rearranged Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. Operator labeled. Corrected On-Site