Tamarind Indian Cuisine, 12309 E Colonial Dr, Orlando, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Spices on cook line and dry storage area.
- Basic - Bowl or other container with no handle used to dispense food. In spice buckets and in walk in cooler white buckets.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple buckets of food in both units.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Eggs for staff inside walk in cooler.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in dry storage area not covered. Spices.
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw frozen fish in bucket of water.
- Basic - Stored food not covered in walk-in cooler. Multiple food items.
- Basic - Stored food not covered in walk-in freezer. Chicken.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked goat 57°-60° and Sambha sauce 65°-70°. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Goat and Sambha in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Goat curry 57°-60° and Sambha 65°-70° both products made yesterday at 9pm per operator.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over ready to foods in walk in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Deodorant stored with spices on storage rack. **Corrected On-Site**
- 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. Gallon of milk and half-n-half, inside reach in cooler on cook line.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Goat and Sambha in walk in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Goat in walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler.
|
6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
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