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Name: TANJORE License Number: SEA6021103
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 500 VIA DE PALMAS #79

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/27/2017 Met Inspection Standards
During This Visit
More information about inspections.
3 10 15
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
32-04-4    Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - all restroom doors are not self closing.
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. - exterior of microwave oven, w
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. - in WEST WALK IN COOLER - cooked meats in red sauce and green sauce and CHIK-peas in brown sauce are all on floor unlabeled or dated and in covered.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - in kitchen, pots and pans.
32-12-4    Basic - Covered waste receptacle not provided in women's bathroom.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. - yellow board on cook line.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. - three line cooks working without hair restraints.
08B-37-4    Basic - Food stored in a prohibited area. - opened dry foods stored in rear hallway that is being used as a prep area and has wide open access to uncovered shared garbage dumpsters.
08B-30-4    Basic - Food stored in dry storage area not covered. - bags of flours.
10-08-4    Basic - Ice scoop handle in contact with ice. - at cocktail bar.
35B-02-4    Basic - Insect control device installed over food preparation area. - over food in rear hallway.
31B-04-4    Basic - No handwashing signs provided at a hand sink used by food employees. - in restrooms.
08B-13-4    Basic - Stored food not covered in walk-in cooler. - In EAST WALK IN COOLER - fried sandwiches, raw chicken, fried samosa type appitizers. - in WEST WALK IN COOLER - cooked meats in red sauce and green sauce and CHIK-peas in brown sauce are all on floor unlabeled or dated and in covered.
36-30-4    Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. - back hallway Walls, Ceiling, Floor are not smooth and easily cleanable and can not be used as a food prep/food storage area.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. - cook on line while preparing foods for final service (repeatedly on six separate occasions that inspector witnessed) was taking cell phone from pocket and texting, hen returning to pocket and preparing food all without hand-washing taking place.
09-01-4    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. - line cook handling / picking up chopped green onions with bare hands - bartender/server slicing fruit using bare hands
12A-02-4    High Priority - Servers handled soiled dishes or utensils and then picked up cleaned/sanitized plates and plated food, served food, or prepared a beverage without washing hands.
11-07-4    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. **Corrected On-Site**
22-05-4    Intermediate - Cutting board(s) stained/soiled. - yellow board on cook line.
27-19-4    Intermediate - Handwash sink does not have enough water pressure to properly wash hands. - There is NO hot OR cold running water at cook line hand sink.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. - on cook line
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. - Cook Line
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - cook line hand sink.
16-34-4    Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
31B-03-4    Intermediate - No soap provided at handwash sink. - at cocktail bar hand sink
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. - in EAST WALK IN COOLER 2qt plastic containers of sauces - in WEST WALK IN COOLER - cooked meats in red sauce and green sauce and CHIK-peas in brown sauce are all on floor unlabeled or dated and in covered. - In WEST WALK IN COOLER - Samosas, six large containers of sauces.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395