Sajna Indian Cuisine

High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken stored above bottled drink in 3 door reach in cooler. Operator reorganized **Corrected On-Site** **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches under tape covering scorched electrical outlet behind prep table next to triple sink in kitchen area Observed 2 live roaches behind light on wall in ware washing area in kitchen. Observed approximately 15 live roaches under milk crate on cardboard lined shelf directly next to cook line flip top. Observed approximately 5 live roaches inside of control device located in back of cook line flip top Observed approximately 30 live roaches on top of dish machine under chemicals and wall behind dish machine in kitchen area Observed approximately 10 live roaches on side of dish machine. Observed 3 live roaches inside of middle hinge of chest freezer behind cook line flip top. Observed 2 live roaches inside of triple sink **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **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. **Repeat Violation** **Warning**

Basic - Cardboard used to line food-contact shelves. **Warning**

Basic - Dead roaches on premises. Observed approximately 15 dead roaches under tape covering scorched electrical outlet behind prep table next to triple sink in kitchen area. Observed approximately 10 roaches in control device located in back of cook line flip top. Observed 3 dead roaches on top of dish machine in kitchen **Warning**

Basic - Equipment in poor repair. Gaskets in poor repair at cook line flip top cooler **Warning**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Employee cleaned **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in kitchen area soiled **Warning**

Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation** **Warning**

High Priority - Nonfood-grade bags used in direct contact with food. Raw lamb stored in direct contact with plastic handle thank you bag in chest freezer. Operator moved to food grade container **Corrected On-Site** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.2 expired provided, 4 employees employed **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. All provided food handler certificates expired **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line flip top **Warning**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation** **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator replaced, primed and retested at 100ppm **Corrected On-Site**

High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken stored above bottled beer in 3 door glass reach in cooler, operator reorganized **Corrected On-Site**

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 arrived at time of inspection **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink. Operator provided **Corrected On-Site** **Repeat Violation**

Basic - Equipment in poor repair. Gaskets in poor repair at cook line flip top

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 75F at cook line. Operator removed utensils to ware washing area, discarded water **Corrected On-Site**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Ripped/worn tin foil used as shelf cover. Observed on shelf under cook line prep table. Operator removed and discarded **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee grabbed raw chicken with bare hands and placed chicken in deep fryer, employee then proceeded to grab clean plate to scoop rice from rice pot. Employee put on gloves without washing hands and handle plate to scoop rice a second time. Discussed proper hand washing and gloved procedures with operator. **Repeat Violation** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cooked chick peas in 3 door glass serv-ware. Operator moved to proper placement. **Corrected On-Site** **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor next to flip top cooler. Operator killed roach and removed. **Corrected On-Site** **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine strips. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing sink at cook line. Operator replaced. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of TCS tomato sauce not date mark. Per Operator prepared 3 days ago. Operator date marked. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Water with a temperature of at least 85F degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink in kitchen by exit door. **Warning**

Basic - Soiled dry wiping cloth in use. Soiled dry cloths on top of tandoori oven. Employee removed all soiled cloths and replaced with clean. **Repeat Violation** **Warning**

Basic - Stored food not covered. Observed container of TCS tomato sauce not covered in 3 door glass cooler. Operator corrected. **Corrected On-Site** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table next to flip top. Operator placed towel on sanitizer bucket. **Corrected On-Site** **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl in tomato sauce bucket in 3 door reach in cooler. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**

Certified Food Manager Identification

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Food and Non-Food Contact Surfaces Designed and Constructed

Certified Food Manager Identification

Proper Eating, Tasting, Drinking, or Tobacco Use

Food in Good Condition, Safe, and Unadulterated

Proper Hot and Cold Holding Temperatures

Sewage and Wastewater Properly Disposed

Equipment Adequate to Maintain Product Temperature

Personal Cleanliness

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen- observed soiled wiping cloth on cook line cutting board.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed throughout main kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen reach in cooler- observed 16 ounce plastic containers with no handle inside curry paste.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee water bottle inside cooler.