Raja

Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-10-18: Same. **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach observed in drawer of dresser where box with green tea is stored. 1 dead roach observed under hand wash sink area where microwave and cash register is stored. 1 dead roach observed under microwave. **Admin Complaint** - From follow-up inspection 2024-10-18: 1 dead roach observed in drawer of dresser where box with green tea is stored. Operator cleaned and sanitized. **Admin Complaint** **Corrected On-Site**

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodents droppings observed under ice bin near plumbing area at bar area. 1 rodent dropping observed on floor beside bar hand wash near plumbing area. **Admin Complaint**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Manager corrected to Triple Sink (Chlorine 100ppm). **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. Observed manager touched nose with gloves on then touched clean cutting board; no glove change; no hand wash. Manager washed hands. **Corrected On-Site** **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly flying around in kitchen. **Admin Complaint**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw ground lamb portioned in plastic wrap, stored above cooked egg plant paste. Manager stored properly. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: Raw ground lamb stored above raw fish. Operator discarded. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice warmer: cooked rice (132F - Hot Holding) As per operator, cooked since 20 mins. Operator reheated to 204F. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler: ; ground lamb (48F - Cold Holding); raw shrimp (49F - Cold Holding); raw fish (51F - Cold Holding); cooked chicken (48F - Cold Holding); cooked potato fritters (49F - Cold Holding); cooked cauliflower (51F - Cold Holding); potato empanadas (52F - Cold Holding); cooked vegetables (46F - Cold Holding); cottage chesse (52F - Cold Holding); cooked curry wings (47F - Cold Holding) Flip top cooler at cook line : cooked chicken (59F - Cold Holding); house made tomato sauce (45F - Cold Holding) As per operator, all items from both coolers stored over night; Not prepped or portioned today. See stop sale. Flip top cooler at cook line: curry sauce with cooked onions (46F - Cold Holding) As per operator, taken from walk in cooler 20 mins prior. Stored over stacked. Not prepped or portioned today. Operator moved to quick chill. **Repeat Violation** **Admin Complaint**

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. At low boy cooler: ; ground lamb (48F - Cold Holding); raw shrimp (49F - Cold Holding); raw fish (51F - Cold Holding); cooked chicken (48F - Cold Holding); cooked potato fritters (49F - Cold Holding); cooked cauliflower (51F - Cold Holding); potato empanadas (52F - Cold Holding); cooked vegetables (46F - Cold Holding); cottage chesse (52F - Cold Holding); cooked curry wings (47F - Cold Holding) Flip top cooler at cook line : cooked chicken (59F - Cold Holding); house made tomato sauce (45F - Cold Holding) As per operator, all items from both coolers stored over night; Not prepped or portioned today. See stop sale. **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed manager touched clean pan with cooked broccoli with soiled gloves; no glove change. Manager changed gloves. **Corrected On-Site** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in freezer: cooked lamb (104F at 1:00pm; 94F at 1:41pm- Cooling) As per manager, since 20 mins; yogurt base sauce (94F at 1:00pm; 82F at 1:41pm- Cooling) As per manager, cooling since 12:00am At current rate of cooling, items will not cool from 135F to 70F in 2 hours. Yogurt sauce cooled in a large deep container. Advised operator to reheat to 165F and cool properly or quick chill. **Warning**

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. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb cooked over 24 hours as per manager not date marked. Advised operator to date mark. **Warning**

Basic - Dead roaches on premises. 1 dead roach observed in drawer of dresser where box with green tea is stored. 1 dead roach observed under hand wash sink area where microwave and cash register is stored. 1 dead roach observed under microwave. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw seasoned chicken (48F - Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale. - From follow-up inspection 2024-08-07: At walk in cooler: raw seasoned chicken (45F at 4:25pm - Ambient Cooling) As per operator, seasoned and cooling since 10am. Item did not cool to 41F in a total of 4 hours. Item covered with plastic. See stop sale. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked curried chicken (45F - Cold Holding) ; cooked chicken (45F - Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. On prep table: samosas with cooked potatoes (68F - Cold Holding) As per operator, taken out for an order and left on table for 1 hour. Not prepped or portioned today. Operator placed in walk in freezer to quick chill. At Low boy: thawed vacuum packaged raw salmon (47F - Cold Holding) As per operator, taken from walk in cooler 1 hour 20 mins prior. Not prepped or portioned today. See stop sale. whole milk (48F - Cold Holding) As per operator, taken from walk in cooler 20 mins prior. Not prepped or portioned today. Operator moved to quick chill. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-07: At flip top cooler unit: cooked curried chicken (47F - Cold Holding) ; cooked chicken (46F - Cold Holding); cooked goat (48F - Cold Holding) Stored over stacked. As per operator, items stored in unit overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**

High Priority - - From initial inspection : 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. At flip top cooler unit: cooked curried chicken (45F - Cold Holding) ; cooked chicken (45F - Cold Holding) As per operator, both items stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked chicken (46F - Cooling); cooked rice (47F - Cooling) As per operator, both items were prepared late evening yesterday and left to cool. Items did not cool to 41F in a total of 6 hours. Items stored in large quantity and covered. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw seasoned chicken (48F - Ambient Cooling) As per operator, seasoned late evening yesterday and left to cool. Item did not cool to 41F in a total of 4 hours. Item stored in large quantity and covered. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-07: At flip top cooler unit: cooked curried chicken (47F - Cold Holding) ; cooked chicken (46F - Cold Holding); cooked goat (48F - Cold Holding) Stored over stacked. As per operator, items stored in unit overnight. Not prepped or portioned today. See stop sale. At walk in cooler: raw seasoned chicken (45F at 4:25pm - Ambient Cooling) As per operator, seasoned and cooling since 10am. Item did not cool to 41F in a total of 4 hours. Item covered with plastic. See stop sale. **Admin Complaint**

Supervisor/Person in Charge Present

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker: cooked rice (156F at 11:09am; 159F at 11:30am - Reheating) since 9:15am Operator reheated to 165F+ **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy reach in cooler #1 : heavy cream (50F - Cold Holding) As per operator all items stored overnight. Not prepared or portioned today. See stop sale. At flip top reach in cooler: cooked onions (47F - Cold Holding); cut cabbage (46F- cold holding) As per operator items stored overnight. Not prepared or portioned today. Items double panned. See stop sale. At Low boy reach in cooler #1 : curry sauce (50F - Cold Holding); cooked onions (50F - Cold Holding); raw beef (50F - Cold Holding); whole milk (50F - Cold Holding) As per operator product stored for approximately 1 hour. Not prepared or portioned today. Operator moved to walk in cooler. **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. At Low boy reach in cooler #1 : heavy cream (50F - Cold Holding) As per operator all items stored overnight. Not prepared or portioned today. See stop sale. At flip top reach in cooler: cooked onions (47F - Cold Holding); cut cabbage (46F- cold holding) As per operator items stored overnight. Not prepared or portioned today. Items double panned. See stop sale. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At walk in freezer: 2 bags cooked chicken contaminated by condensed water. See stop sale. **Warning**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At bottom section of flip top reach in cooler: Broken eggs stored with unbroken raw shelled eggs. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: Raw eggs stored over sauces. Operator removed raw eggs. **Corrected On-Site** **Warning**

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of tomato paste **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 200 ppm plus. Operator corrected to 100 ppm chlorine **Corrected On-Site** **Warning**

Basic - Ice buildup in walk-in freezer. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline prep counter- Cooked potatoes 88-89F- hot holding- food left out on counter- food out of temperature for 15 minutes- operator placed to be reheated . **Corrective Action Taken**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for tcs foods at buffet- operator time marked for remaining 2 hours. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- Employee went from dirty plates to clean sheet pan without washing there hands- educated operator- employee washed hands.

High Priority - Toxic substance/chemical improperly stored. Colon stored over seasoning by cookline- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes made Sunday - no date mark - operator date marked. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline- heavily soiled wiping cloth stored on prep counter- operator removed. **Corrected On-Site**

Basic - Cleaned and sanitized equipment or utensils not properly stored. At large dry storage area- large pots stored on floor.

Basic - Dead roaches on premises. At large dry storage area- observed approximately 1 dead roach on floor near pots and pans- operator removed and sanitized area. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hammer and pliers stored over seasonings at dry storage area near kitchen- operator removed. **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu yellowtail Snapper. Invoice from Cheney brothers for Snapper Whole South America wild / Caribbean Red **Admin Complaint** - From follow-up inspection 2023-09-06: Same **Admin Complaint** - From follow-up inspection 2023-09-07: Same **Admin Complaint**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live in trash can by dishwasher. 1 live on floor by dishwasher 4 between wall and caulking behind drain board before dishwasher. ( dishwasher in part of the kitchen . Same room) 1 on the wall on the side of the oven On cook line 1 next to bru instant coffee box in dry food storage room. **Warning** - From follow-up inspection 2023-09-06: 1 live crawling on wall next to dishwasher in the kitchen. Manager killed and cleaned 1 live crawling on wall next to clean dishes storage rack near dishwasher. Manager killed and cleaned. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu yellowtail Snapper. Invoice from Cheney brothers for Snapper Whole South America wild / Caribbean Red **Admin Complaint** - From follow-up inspection 2023-09-06: Same **Admin Complaint**

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Floors, Walls, and Ceilings Clean and in Good Repair

Wiping Cloths Properly Used and Stored

Equipment, Food and Non-Food Contact Surfaces Approved

Approved Thawing Methods Used

Hot and Cold Water Available; Adequate Pressure

Warewashing Facilities Maintained and Used

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer - Zip lock bags of chicken over zip lock bags of fish - operator inverted. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line - heavy cream (70F - Cold Holding) sitting out at room temperature - operator states held under 4 hours moved to walk in cooler. **Corrective Action Taken**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried chicken prepared on 04/21 - not date marked - operator date marked. **Corrected On-Site**

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots directly on floor - operator moved to shelf. **Corrected On-Site**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator removed from make table. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hairnets. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet plates not inverted - operator inverted. **Corrected On-Site**

High Priority - Container of medicine improperly stored. Above expo table Operator removed **Corrected On-Site**

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 100 rodent droppings throughout dry storage area, bar area and bathroom cabinets on the establishment, some on top of sealed cans with food. Operator started to clean and sanitized areas.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator **Corrective Action Taken**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator **Corrective Action Taken**

Basic - Dead rodent present on dry storage room where rice and metals pans are stored by back area .bordering with outside wall Operator removed, clean and sanitized area **Corrective Action Taken**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed from package **Corrective Action Taken**