| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All around kitchen on hand wash sink, carts, shelves, cooler handles
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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36-22-4
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Basic - Floor area(s) covered with standing water.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink also has no straw
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. All around kitchen
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting. All around kitchen
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.observed employee put on gloves with out washing hands
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09-01-4
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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 handling naan with bare hands
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Multiple flies in kitchen observed 10 flying in back area
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 57° eggs 52° cheese 48° sauce 58°
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Curry vegetables 121° curry 128° reheated to 165°
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Has been removed due to fire marshall
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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51-16-7
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Triple sink and hand wash sink in back area were removed due to fire Marshall orders
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53B-01-5
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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.
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All items
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