ROYAL RASOI EXPRESS

High Priority - Container of medicine improperly stored. -container of prescription medicine on shelf next to some seasonings and above prep table below containing clean utensils Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked curry (119-180F - Cooling 1 hour @ 4:10); Cooked curry (87-98F cooling 1 hr 45mins) -cooked curry (70-90F cooling more than 2 hours, see stop sale. -cooked curry (98-160F - Cooling 1 hr @ 4:10) -cooked curry 88-145F @ 1 hr 45mins. Manager reheated to 175F. corrected on site Warning Warning

High Priority - Dented/rusted cans present. See stop sale. -severely dented cans of tomatoes in can rack Warning

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. a¿¿cook handled cell phone prior to handling naan bread -cook moved trash can nearby to station prior to wiping cutting board/in use knife, and moving to sauté pan to stir food without removing gloves/washing hands Warning

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. -cook handled naan bread with barehands while basting -cook handled bread with barehands after prior discussion about barehand contact with ready to eat food. Advised person in charge of requirement to es or utensils with ready to eat food without an approved alternate operating procedure.Warning Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked curry is placed inside very deep(22Q) plastic container during the cooling process without any additional steps to rapidly cool adequately such as ice bath. Person in charge did attempt to use ice bath after discussion. -advised to cool with shallow pans or adequate ice bath steps Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in warewashing area in back is obstructed by large trash can and utensils inside the hand sink basin Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Warning

Intermediate - Spray bottle containing toxic substance not labeled. -purple chemical inside unlabeled spray bottle in back on drain board of 3 companies sink Corrected On-Site Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning

Basic - Accumulation of debris on exterior of warewashing machine. -top surface of dish machine next to door Warning

Basic - Bowl or other container with no handle used to dispense food. -soup container used to dispense rice from bulk container. Corrected On-Site Warning

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

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -establishment has added dining area, only prior approval for 10 seats. Provided operator with seating evaluation form. Warning

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -drip from hood at front side of line in front of stoves Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -hand wash sink missing sign next to 3 compartment sink Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters heavily soiled with debris -ansul lines at hood system -top shelf of lowboy cooler across from stove Warning

Basic - Working containers of food removed from original container not identified by common name. Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken unpackaged from commercial packaging for prep into lexan, stored above some ready to eat/cooked foods inside chest freezer

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cottage cheese 58F for 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cubed cottage cheese 58F for 4 hours, see stop sale. -onion sauce 47F for 2 hours, manager reheated to 165F 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. Warning

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -flour container Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -partially frozen 31-39F Time/temperature control for safety food thawed in an improper manner.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ladle in standing water across from grill Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of microwave on cook line, upper portion

Basic - Soiled dry wiping cloth in use. Corrected On-Site

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