| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense flour.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled.
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21-05-5
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Basic - Cloth used as a food-contact surface. Observed cloth apron used to wrap a wheel of homemade cheese.
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature at 55F, reach in cooler located at the cook line in the kitchen area.
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35A-03-4
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Basic - Dead roaches on premises. Observed 1 dead roach on top of oven, 1 on top of to-go boxes located on top of kitchen prep table.
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12B-01-4
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Basic - Employee eating while preparing food.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal things stored on top of reach in cooler.
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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. Kitchen area.
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08B-37-4
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Basic - Food stored in a prohibited area. Observed raw onions stored inside the kitchen bathroom.
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08B-38-4
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Basic - Food stored on floor. Observed pizza sauce stored on the floor at the kitchen entrance. Observed chicken base containers stored on the floor by the kitchen bathroom. Observed onions stored on the kitchen bathrooms floor. Observed dry seasonings containers stored on the dry storage floor.
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Bar area, kitchen.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hand wash sink handles soiled with heavy amount of reddish powder paste. Observed hood kitchen soiled with heavy accumulation of dust. Observed shelf soiled with heavy accumulation of grease in the kitchen area. Observed reach in cooler gaskets soiled with food debris. Observed top of oven with heavy accumulation of food debris. Observed dish ware racks heavily soiled.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers located in the kitchen area.
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25-05-4
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Basic - Single-service articles improperly stored. Observed single service items as plates and cups stored inside the kitchen bathroom.
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29-49-6
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Basic - Standing water in bottom of reach-in-coolers located in the kitchen area.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Observed 3 compartment sink pipe leaking.
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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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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked cauliflower (58 - Cooling), cooked onions (62 - cooling); stored in the cooler located in the kitchen area as per operator food was cooked yesterday, operator discarded food.
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food. Observed chicken stored in thank you bags in the walk in freezer.
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken in the walk in cooler.
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ghee (clarified butter) (84 - Cold Holding) stored at room temperature as per operator food was open days ago, operator discarded food. Observed cooked cauliflower (58 - Cooling), cooked onions (62 - cooling); stored in the cooler located in the kitchen area as per operator food was cooked yesterday, operator discarded food. Observed naan yogurt dough (51 - Cold Holding); cooked chicken (52 - Cooking); raw chicken (51 - Cold Holding); raw shrimp (52 - Cold Holding); raw lamb (51 - Cold Holding); cheese (62 - Cold Holding); yogurt (51 - Cold Holding); cream cheese (52 - Cold Holding) stored in the reach in cooler located in the kitchen area, operator discarded food.
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ghee (clarified butter) (84 - Cold Holding) stored at room temperature as per operator food was open days ago, operator discarded food. Observed naan yogurt dough (51 - Cold Holding); cooked chicken (52 - Cooking); raw chicken (51 - Cold Holding); raw shrimp (52 - Cold Holding); raw lamb (51 - Cold Holding); cheese (62 - Cold Holding); yogurt (51 - Cold Holding); cream cheese (52 - Cold Holding) stored in the reach in cooler located in the kitchen area, operator discarded food.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the 3 compartment sink, coached operator to washed hands in the hand sink.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Observed food containers soiled.
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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. Observed there is no hand sink located in the bathroom located in the kitchen area.
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27-18-4
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Intermediate - Hot water supply not maintained during peak periods. Hand washing sinks and 3 compartment sink with no hot water.
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27-06-4
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Intermediate - No hot running water at three-compartment sink. Observed water at 80F at the 3 compartment sink in the kitchen area.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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. Observed cook Jeetendra kumarsharma, and waitress Botha with no employee certificates.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Kitchen hand wash sink and front counter sinks.
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35A-01-4
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Intermediate - Nonservice animals in the food establishment or on premises. Observed one live chicken inside the kitchen. Employee removed chicken from kitchen to the outdoor back area,**Admin Complaint** **Admin Complaint**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed homemade cheese with no date marked as per operator cheese was made 5 days ago.
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 82F the hand sink located in the kitchen area.
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