India Grill and Bar

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- yogurt sauce 90F at 1:50 to 90F at 2:30 (cooling since 12:30)- food stored in large quantity- at current rate of cooling food did not reach to 70F within 2 hours- operator portioned food into smaller containers and placed in walk in freezer to quick chill. **Corrective Action Taken** **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through back door in kitchen and started prosring food and handling clean utensils without washing their hands-Educated operator- employee washed hands. **Corrective Action Taken** **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- employee touched face and then **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid stored undo soda station- operator discarded. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - cooked chicken 54-57F- cold holding, cubed cheese 54-57F- cold holding, cooked potatoes 54-57F- cold holding, cooked mixed vegetables- 54-57F- cold holding, shredded cheese, curry sauce 54-57F- cold holding, cooked chick peas 54-57F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed ice on food at quick chill. At reach in cooler by cookline- cooked potatoes 56F- cold holding), cut tomatoes 55F-cold holding, cooked potatoes 55F- cold holding , samosa 47-54F- cold holding, lamb chops 49F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed ice on food to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - Garbage on the ground and/or pad around dumpster. **Warning**

Basic - Open dumpster lid. **Warning**

Potentially Hazardous Food Held at Proper Temperature

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Freezer: dal (cooked lentil sauce) (51F - Cooling) at 1:40; cooling since 12pm on 2/11; walk in cooler: saag (cooked spinach) (53F - Cooling) at 1:49; cooling since 12pm on 2/11; tiki masala (cream) (48F - Cooling) at 1:50; cooling since 12pm on 2/11 At current rate of cooling products did not reach 41F within 6 hours. See stop sale. **Warning**

High Priority - Live, small flying insects found Live flying insect observed in dish area landed on dish machine. Advised operator to remove flying insect. 2 flying insects in cook line area. Not observed landing anywhere. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw lobster over cooked salmon, both products not in commercial packaging. Raw fish not in commercial packaging over pita at stainless reach in freezer. Educated operator on proper storage procedures. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Freezer: dal (cooked lentil sauce) (51F - Cooling) at 1:40; cooling since 12pm on 2/11; walk in cooler: saag (cooked spinach) (53F - Cooling) at 1:49; cooling since 12pm on 2/11; tiki masala (cream) (48F - Cooling) at 1:50; cooling since 12pm on 2/11 At current rate of cooling products did not reach 41F within 6 hours. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from tilt skillet: chicken (52F - Cold Holding); red bean puree (53F - Cold Holding); tomato sauce (48F - Cold Holding); cooked potatoes (47F - Cold Holding); flip top across from convection oven: lamb stew (48F - Cold Holding); chicken curry (53F - Cold Holding); cooked onions (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator chose to discard all products. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. masala cream (72F - Hot Holding) Observed on counter by flip top cooler at cook line. Per operator, out of temperature for approximately 1.5 hours. Operator placed back on flat top to reheat to 165+F. **Corrective Action Taken** **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at sanitizer buckets. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken Vindaloo made 2/10 no date mark at walk in cooler. **Warning**

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine sanitizer 0ppm. Operator placed new container of chlorine sanitizer, retested at 50ppm. **Corrected On-Site** **Warning**

High Priority - Operating on a suspended license, not in compliance with Final Order. During visit to establishment- observed Open sign turned on , multiple customers walking inside establishment, employees serving two parties food that were sitting down in the dinning room, and one to-go order. Open and Operating during order of Suspension. **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. At storage area- container of mouth wash over clean cloth napkins. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water of 85F - operator placed on stove to reheat to 135F. **Corrective Action Taken**

High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline counter- cooked onions stored in contact with non food grade paper towels- operator removed paper towels. **Corrected On-Site**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Container of raid on counter at server station- operator discarded.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At large storage area behind three door reach in freezer - approximately 1 dead roach in trap- operator removed and sanitized area. **Corrected On-Site** **Repeat Violation**

Basic - Dead roaches on premises. At server station approximately 1 dead roach inside cabinet under handwash sink- operator removed and sanitized area. At small storage area approximately 1 dead roach on piece of equipment- operator removed and sanitized area. **Corrected On-Site** **Repeat Violation**

Basic - - From initial inspection : Basic - Ceiling tile missing/ disrepair - throughout kitchen and dry storage area. - From follow-up inspection 2024-04-04: **Time Extended** - From follow-up inspection 2024-04-04: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2024-04-04: **Admin Complaint**

Basic - - From initial inspection : Basic - Ceiling tile missing/ disrepair - throughout kitchen and dry storage area. - From follow-up inspection 2024-04-04: **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. At server station by soda machine ice well - approximately 1 dead roach in ice- operator removed roach and sanitized area- see stop sale. At small prep area room across from cookline- approximately 25 dead roaches on floor. At cookline area - approximately 8 dead roaches underneath reach in coolers. At cookline reach in cooler - approximately 1 dead roach and 1 roach egg casing on prep counter. At prep counter near mop sink- approximately 3 dead roaches on shelf next to container of chicken bouillon powder. At reach in cooler on opposite side of cookline- approximately 1 dead roach inside cooler - operator removed. At front counter storage area- approximately 10 dead roaches on floor. At server station under soda machine/ fountain- approximately 8 dead roaches inside cabinet. At front counter storage area- approximately 6 dead roaches on floor. At large dry storage room- approximately 20 dead roaches on floor. - From follow-up inspection 2024-04-04: At small prep area room across from cookline- approximately 1 dead roach on floor- operator removed and sanitized area. At cook line area back door- approximately 1 dead roach on floor- operator removed. At cookline reach in cooler - approximately 1 dead roach on prep counter- operator removed. At cook line- approximately 1 dead roach under reach in cooler- operator removed. At kitchen door entrance near cookline/ dishmachine area- approximately 3 dead roaches on fooor- operator removed. At front counter storage area- approximately 6 dead roaches on floor- operator removed. At server station under soda machine/ fountain- approximately 2 dead roaches inside cabinet- operator removed. At server station - approximately 4 dead roaches on floor- operator removed. At front counter storage area 3 dead roaches on floor- operator removed. At large dry storage area- approximately 25 dead roaches on floor. **Admin Complaint**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Hands Clean and Properly Washed

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

Food and Non-Food Contact Surfaces Designed and Constructed

Employee Health Policies Present

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Sewage and Wastewater Properly Disposed

Equipment Adequate to Maintain Product Temperature

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe at walk-in refrigerator rice noodles milk sauce , grand marshal sauce,cooked rice overnight (48-57F - Cooling). See stop sale **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. On dishwasher not sanitizing bowls. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Observe at walk-in refrigerator rice noodles milk sauce , grand marshal sauce,cooked rice overnight (48-57F - Cooling). See stop sale 2) Observe at 3 door refrigerator ; cream dessert,cooked vegetables ,milk overnight (47-51F - Cold Holding) see stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at 3 door refrigerator ; cream dessert,cooked vegetables ,milk overnight (47-51F - Cold Holding) see stop sale. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at walk-in refrigerator rice noodles milk sauce , grand marshal sauce,cooked rice overnight (48-57F - Cooling). Due to being in large plastic containers all stored next one another. **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM SHOW UP DURING INSPECTION. **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand sink. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe sweet carrot cooked two days ago not date marked. **Warning**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe at cook line hand wash sink. **Warning**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observe chill stick stored on floor in walk-in freezer. Operator removed. **Corrected On-Site** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded **Corrected On-Site** **Warning**

Basic - Food stored on floor. On cases of food stored on floor in walk-in freezer. **Warning**

Basic - Garbage on the ground and/or pad around dumpster. **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. Observe on top of ice machine. Operator removed. **Corrected On-Site** **Warning**

Basic - Inside/outside of dumpster not clean. **Warning**

Basic - Open dumpster lid. **Warning**

Basic - Stored food not covered. Observe chocolate chips , flour,, raisins not cover in dry storage. Operator discarded. **Corrected On-Site** **Warning**

Procedures for Responding to Vomiting/Diarrheal Events

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Sewage and Wastewater Properly Disposed

Equipment Adequate to Maintain Product Temperature

Lighting Adequate; Required Shields in Place

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 in warewash area - 2 in cook line area. Operator killed and cleaned up. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cookline marinated chicken 45f-48f per operator < 4 hours. Operator voluntarily discarded **Corrective Action Taken** **Warning**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - bar hand sink - at cook line **Warning**

Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**

Basic - Ice buildup in reach-in freezer dripping and accumulating on containers of food **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - three door cooler. Attached thermometer is broken **Warning**

Basic - Old labels stuck to food containers after cleaning. **Warning**

Basic - Plumbing system in disrepair. - disconnected at hand wash sink in warewash area **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - throughout kitchen **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. - green cutting board on cook line - two white on cooks line grooved and stained **Warning**

Basic - Drain cover(s) missing. - at three door freezer **Warning**

Basic - Employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. - dish washer **Corrected On-Site** **Warning**

Basic - Floor tiles missing and/or in disrepair. - kitchen area **Warning**

Basic - Hole in or other damage to wall. - under hand wash sink in ware wash area **Warning**

Toilet Rooms Maintained

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw lamb chops 48°F, cooked chicken 50°F, home made tomato sauce 48°F,cooked cauliflower 48°-52°F, all items in cooler more than 4 hours. Not prepped or portioned today. See stop sale Portioned coleslaw 41°-48°F stacked to high, for less than 3 hours, prepped and portioned yesterday. Cooled in walk in cooler and brought to line 3 hour ago. Cook returned half of the coleslaw to walk in cooler. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (121°F-130°F - Hot Holding); noodles (99°F - Hot Holding); chicken wings (112°F - Hot Holding), placed in unit more than 4 hours ago. Hot holding unit not holding foods hot. See stop sale **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked potatoes 72°F, cooked more than 3 hours ago in a deep container. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked potatoes 72°F, cooked more than 3 hours ago in a deep container. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flying insects on garbage can next to cook line. 1 small flying insect on cooked cauliflower on prep table at cook line. See stop sale 3 small flying insects on prep table across hot holding unit. 3 small flying insects in prep sink at cook line. 3 small flying insects on shelf in dish area. 20+ small flying insects on a dirty rag in prep area next to cook line, no door. **Repeat Violation** **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (121°F-130°F - Hot Holding); noodles (99°F - Hot Holding); chicken wings (112°F - Hot Holding), placed in unit more than 4 hours ago. Hot holding unit not holding foods hot. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw lamb chops 48°F, cooked chicken 50°F, home made tomato sauce 48°F,cooked cauliflower 48°-52°F, all items in cooler more than 4 hours. Not prepped or portioned today. **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on 6.20.21 **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Soye Thomas 5.2.18 **Warning**

Intermediate - No soap provided at handwash sink at cook line operator provided. **Corrected On-Site** **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at cook line. **Warning**

Non-Food Contact Surfaces Clean

Toilet Rooms Maintained