- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken meatball 98. Reheated to 169/5 minutes Cooked vegetable 96. Reheated to 1/10 minutes Both these items were being held on the stove top with the burners off. Recommend the following form be reviewed by the staff Hot Tips on Temps DBPR Form HR 5030-060 which is available on line @ http://www.myfloridalicense.com/dbpr/hr/forms.html
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary test turned a deep green exceeding 400 ppm
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Displayed food not properly protected from contamination. The rice is not protected when the lid is opened. The cold bar sneeze guard is too high because is set on a high counter
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. Dumping then handling clean glass wares
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mixed salad 50. Yogurt 46. Creamy sauce 46. 46. All at the buffet island for customer self service. The ice and water were not in contact with the containers. Corrective action taken. Ice and water was added.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a prohibited area. Employee placed large mixing bowl filled with cream, butter etc on/in the trash can in the kitchen **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 7 employee no CFM was present
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Spanish employees no training
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/17/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Ceiling in disrepair. Leaking at the end of the front counter closest the restroom **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. Touching lettuce about to be served to a customer at the tandoori section **Warning** on the callback an employee scraped out sauce from a pan with bare hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Vegetable mix 51 left out in the prep area. Beef 45, poultry 50, sour cream 49 in the 1st reach in cooler in/at the cook line. Butter 79 left our in the prep area **Repeat Violation** **Warning** on callback yogurt 46, in the walk in cooler no 1 (left side) item was in the cooler from the previous day
- Intermediate - Certified food manager fails to exhibit active managerial control. Manager unaware of what to do to correct any violations **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage by the drive thru **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the drive thru **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chick peas 102 left on the floor in the kitchen **Warning** on the callback chicken 47 in the in the walk in cooler no1
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1/10/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling in disrepair. Leaking at the end of the front counter closest the restroom **Warning**
- Basic - Cloth used as a food-contact surface. Used to make tandoori bread, and placed on the reach in cooler in/at the to place food on it **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On the reach in cooler in/at the by the tandoori cooking area **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By the drive thru window **Warning**
- Basic - Employee wearing soiled apron. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks on the cook line **Warning**
- Basic - Employee with soiled clothing. **Warning**
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. Employees placed pans, containers which were on the floor on the prep tables **Warning**
- Basic - Food stored on floor. Multiple foods placed on the floor in the kitchen and in the in the walk in cooler. Chick peas, potato etc **Warning**
- Basic - Soiled dry wiping cloth in use. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By tandoori on the reach in cooler in/at the cook line. Used to make tandoori bread **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Poultry 82 left out in the prep area **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without 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. Touching lettuce about to be served to a customer at the tandoori section **Warning**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Vegetable mix 51 left out in the prep area. Beef 45, poultry 50, sour cream 49 in the 1st reach in cooler in/at the cook line. Butter 79 left our in the prep area **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Poultry over lamb **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. Touched lettuce with bare hands **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. Manager unaware of what to do to correct any violations **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream sauce in the in the walk in cooler **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employes unaware of how to correct anything. Placing foods on floor, placing items off floor on prep tables. Etc **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage by the drive thru **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the drive thru **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooling gravy/sauce 88 degrees in a 30 gallon bucket in the in the walk in cooler **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chick peas 102 left on the floor in the kitchen **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Some of the the foods in the in the walk in cooler poultry, sauces **Warning**
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1/9/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry in the walk in cooler
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination. at the buffet island
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. soiled cloth used to make tandori bread
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board by bread area
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. New owner has no certification
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New owner employee training not available
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7/6/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler closest the dish machine is in-op do not use for the safe storage of temperature controlled foods
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler closest the rear door is in-op do not use for the safe storage of temperature controlled foods
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup 62 f degrees in the storage reach in cooler on the cookline
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm dish machine
- Critical - Displayed food not properly protected from contamination. at the buffet island
- Critical - Hot water not provided/shut off at employee hand wash sink. adjacent to the ice machine Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. New owner has no certification
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New owner employee training not available
- Critical - Observed cloth used as a food-contact surface. soiled cloth used to make tandori bread
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Owner operator touch various soiled and clean food containers never washing hands to break the contamination cycle
- Observed food debris accumulated on kitchen floor. by bread area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The top of the storage reach in cooler by bread area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board by bread area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table by bread area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 79 f degrees left out on the prep line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 46 f degrees, cooked chicken 46 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. plant foods 45, 46, 47, 46 f degrees in the walk in cooler on the cookline closest the dish machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tandori dough 77 f degrees left out in the prep area
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sour cream, milk in the storage reach in cooler on the cookline
- Observed residue build-up on nonfood-contact surface. Hood filters by bread area
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. left by the expo window
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry in the walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/5/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. in the walk in cooler closest the three compartment sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 45 f degrees on bottom shelf in the walk in cooler by the rear door
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. The rear door has a gap on the bottom of the door
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. see comment section
- Critical - Hand sink missing in food preparation room or area. the only sink currently by the ice machine
- Critical - Hand wash sink lacking proper hand drying provisions. at the only hand sink in the kitchen
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting onions Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. paper towels on multiple items, poultry. etc . Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees placing on gloves without washing hands to break the contamination cycle Corrected On Site.
- Observed employee with no hair restraint. cooks
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. poultry covered in the walk in cooler Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wearing bands on wrists Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards on prep reach in coolers are soiled
- Critical - Observed food/ice received from unapproved source. Samosa made at a church for vegetarian customers.
- Critical - Observed improper use of detergent-sanitizer when there is no distinct water rinse. no drying agent in dish machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. plant foods 44 f degrees in n the walk in cooler kitchen closest three compartment sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry, cooked plant foods etc in reach in coolers on two prep units on cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces made in house, etc waalk in cooler
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9/30/2011 | Routine - Food | Warning Issued |
- Observed open dumpster lid. Corrected On Site.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shell egss over ready to eat veggies. Corrected On Site.
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1/3/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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