Taste of India

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. Manager on cook line touching beard with bare hands then continued to handle clean pan without washing hands first. Employee touching hair while adjusting hair net then continued to handle clean pots without washing hands first.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw goat, removed from original packaging, stored over bags of cheese in reach in freezer in server area, goat moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (46F - Cold Holding); cooked cauliflower (48F - Cold Holding) in reach in cooler at end of cook line by dish machine, per manager cooler had been stocked approximately 1 hour prior. chicken (48F - Cold Holding); cooked caiflower (47F - Cold Holding); cut cabbage (47F - Cold Holding); cream sauce (58F - Cold Holding); cream sauce (48F - Cold Holding); yogurt sauce (48F - Cold Holding); mint chutney (48F - Cold Holding) all items sitting out in kitchen on counter or in steam wells with very little ice in the bottom, per operator all items where taken out of coolers approximately 1 hour prior, employees began to add ice to wells. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salam sauce (47F - Cooling over 6 hours) in large deep plastic container in walk in cooler, per operator sauce was cooked Sunday and left to cool in walk in cooler without any additional preparation today or yesterday.

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. salam sauce (47F - Cooling over 6 hours) in large deep plastic container in walk in cooler, per operator sauce was cooked Sunday and left to cool in walk in cooler without any additional preparation today or yesterday. **Repeat Violation** **Admin Complaint**

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by dish machine.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salam sauce (47F - Cooling over 6 hours) in large deep plastic container in walk in cooler, per operator sauce was cooked Sunday and left to cool in walk in cooler without any additional preparation today or yesterday.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen in service area. **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. Manager making food on cook line.

Basic - Floor soiled/has accumulation of debris. Under equipment in preparation and server area in kitchen.

Basic - Food stored on floor. Bag of rice in prep area, employee corrected during inspection. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. On stove handle on cook line, employee corrected during inspection **Corrected On-Site**

Basic - Stored food not covered. Multiple containers of ready to eat items in walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, removed from original packaging, stored over boxes of samosas in reach in freezer chest in server area, chicken moved. Raw chicken, removed from original packaging, stored over bags of peas in standing reach in freezer in server area, chicken moved. Also raw shell eggs stored over buckets of curry sauce in walk in cooler. **Corrective Action Taken**

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in soda gun holster at bar area, operator killed and cleaned up roach. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried cauliflower (53F - Cold Holding); fried samosas (53F - Cold Holding) in pans sitting on top of other pans in top section of flip top reach in cooler, per manager no additional preparation has been done to those items today and they have been there since the previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried cauliflower (53F - Cold Holding); fried samosas (53F - Cold Holding) in pans sitting on top of other pans in top section of flip top reach in cooler, per manager no additional preparation has been done to those items today and they have been there since the previous day. **Repeat Violation** **Admin Complaint**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate of large ice machine in server area in kitchen.

Basic - Food stored on floor. Buckets of curry sauce and cauliflower in walk in cooler. Buckets of soy sauce and boxes of seasoning in dry food storage area.

Employee Health Policies Present

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior. **Warning** - From follow-up inspection 2024-03-29: In walk in cooler: 2 pans Curry beef (45F,47F - Cold Holding); 1 pan cooked chicken(46F - Cold Holding); 2 pans of cooked cauliflower(46F - Cold Holding) cooked jalapeno(48F - Cold Holding); cooked chicken (48F - Cold Holding); meatballs 46F - Cold Holding; 7 cs heavy Cream (45F,46F,47F - Cold Holding); various curry sauces 10 ea (45F, 46F - Cold Holding); 1 pan of carrot pudding 46F - Cold Holding; 1 pan Garbanzo beans 45F- cold holding; 5 ea pans of curry sauce 44F-46F cold holding ; 1 pan of cooked fish 46F-cold holding; 12 ea milk 45F-cold holding. Per manager all items have been in walk in cooler since last night with no additional prep, with no one entering/exiting cooler. Inspector instructed operator to stop selling all items. **Admin Complaint** - From follow-up inspection 2024-03-30: curry (45F,46F,47F, 44F, - Cold Holding); cooked cauliflower (45F - Cold Holding); cooked chicken (46F - Cold Holding); raw chicken (46F - Cold Holding) all items in walk in cooler, per operator they have not been in the cooler since the previous day and no additional preparation for any items in walk in cooler have been done today. **Admin Complaint** - From follow-up inspection 2024-04-01: No change in temperatures for any time/temperature controlled for safety foods in walk in cooler, per operator they have a technician coming out today to service the walk in cooler. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in small food storage area in kitchen behind bar area. Approximately 6 live roaches under reach in coolers in server area in kitchen next to walk in cooler. Approximately 6 live roaches in sticky traps in server area in kitchen. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-29: 1 live roach on shelf above Reach in cooler on end of cook line in back kitchen. 1 live roach at front service counter bottom of wall. Operator cleaned up all live roaches during inspection. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-03-30: 1 live roach behind stove on cook line. 1 live roach behind dish machine in ware washing area. Operator killed and cleaned up all live roaches during inspection. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior. **Warning** - From follow-up inspection 2024-03-29: In walk in cooler: 2 pans Curry beef (45F,47F - Cold Holding); 1 pan cooked chicken(46F - Cold Holding); 2 pans of cooked cauliflower(46F - Cold Holding) cooked jalapeno(48F - Cold Holding); cooked chicken (48F - Cold Holding); meatballs 46F - Cold Holding; 7 cs heavy Cream (45F,46F,47F - Cold Holding); various curry sauces 10 ea (45F, 46F - Cold Holding); 1 pan of carrot pudding 46F - Cold Holding; 1 pan Garbanzo beans 45F- cold holding; 5 ea pans of curry sauce 44F-46F cold holding ; 1 pan of cooked fish 46F-cold holding; 12 ea milk 45F-cold holding. Per manager all items have been in walk in cooler since last night with no additional prep, with no one entering/exiting cooler. Inspector instructed operator to stop selling all items. **Admin Complaint** - From follow-up inspection 2024-03-30: curry (45F,46F,47F, 44F, - Cold Holding); cooked cauliflower (45F - Cold Holding); cooked chicken (46F - Cold Holding); raw chicken (46F - Cold Holding) all items in walk in cooler, per operator they have not been in the cooler since the previous day and no additional preparation for any items in walk in cooler have been done today. **Admin Complaint**

Basic - - From initial inspection : Basic - Dead roaches on premises. 5 dead roaches under table in server area in kitchen. 3 dead roaches under bag in box soda rack in server area in kitchen. 4 dead roaches in sticky trap next to reach in freezer chest in server area in kitchen. Approximately 12 dead roaches in small food storage area in kitchen behind bar area. Approximately 6 dead roaches under reach in coolers in server area. Approximately 3 dead roaches under tables and reach in coolers on make line. Approximately 2 dead roaches under equipment on cook line. Approximately 3 dead roaches under tables and racks in dry food storage area next to cook line in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-29: 5 dead roaches under reach in cooler at end of cook line in kitchen. 1 dead roach under triple sink in back area of kitchen. 2 dead roaches under bar cabinet on sticky trap. 1 dead roach behind cook line. Operators cleaned up dead roaches during inspection. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-03-30: 1 dead roach in drain on cook line. 1 dead roach behind fryers on cook line. Operator cleaned up all dead roaches during inspection. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in small food storage area in kitchen behind bar area. Approximately 6 live roaches under reach in coolers in server area in kitchen next to walk in cooler. Approximately 6 live roaches in sticky traps in server area in kitchen. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-29: 1 live roach on shelf above Reach in cooler on end of cook line in back kitchen. 1 live roach at front service counter bottom of wall. Operator cleaned up all live roaches during inspection. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior. **Warning** - From follow-up inspection 2024-03-29: In walk in cooler: 2 pans Curry beef (45F,47F - Cold Holding); 1 pan cooked chicken(46F - Cold Holding); 2 pans of cooked cauliflower(46F - Cold Holding) cooked jalapeno(48F - Cold Holding); cooked chicken (48F - Cold Holding); meatballs 46F - Cold Holding; 7 cs heavy Cream (45F,46F,47F - Cold Holding); various curry sauces 10 ea (45F, 46F - Cold Holding); 1 pan of carrot pudding 46F - Cold Holding; 1 pan Garbanzo beans 45F- cold holding; 5 ea pans of curry sauce 44F-46F cold holding ; 1 pan of cooked fish 46F-cold holding; 12 ea milk 45F-cold holding. Per manager all items have been in walk in cooler since last night with no additional prep, with no one entering/exiting cooler. Inspector instructed operator to stop selling all items. **Admin Complaint**

Basic - - From initial inspection : Basic - Dead roaches on premises. 5 dead roaches under table in server area in kitchen. 3 dead roaches under bag in box soda rack in server area in kitchen. 4 dead roaches in sticky trap next to reach in freezer chest in server area in kitchen. Approximately 12 dead roaches in small food storage area in kitchen behind bar area. Approximately 6 dead roaches under reach in coolers in server area. Approximately 3 dead roaches under tables and reach in coolers on make line. Approximately 2 dead roaches under equipment on cook line. Approximately 3 dead roaches under tables and racks in dry food storage area next to cook line in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-29: 5 dead roaches under reach in cooler at end of cook line in kitchen. 1 dead roach under triple sink in back area of kitchen. 2 dead roaches under bar cabinet on sticky trap. 1 dead roach behind cook line. Operators cleaned up dead roaches during inspection. **Admin Complaint** **Corrective Action Taken**

High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in small food storage area in kitchen behind bar area. Approximately 6 live roaches under reach in coolers in server area in kitchen next to walk in cooler. Approximately 6 live roaches in sticky traps in server area in kitchen. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry (45F,46F,47F - Cold Holding); cooked cauliflower (45F - Cold Holding); peas and ground beef (46F - Cold Holding) all items in walk in cooler, per manager door was consistently open for a delivery and food preparation no more then 2 hour prior. **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. Manager touching face and hair with hands and then proceeded to handle clean equipment without washing hands between tasks.

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. Employee pulling seasoning leaves off stems with bare hands, employee put gloves on. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station next to walk in cooler.

Intermediate - No soap provided at handwash sink. At hand wash station next to walk in cooler.

Basic - Dead roaches on premises. 5 dead roaches under table in server area in kitchen. 3 dead roaches under bag in box soda rack in server area in kitchen. 4 dead roaches in sticky trap next to reach in freezer chest in server area in kitchen. Approximately 12 dead roaches in small food storage area in kitchen behind bar area. Approximately 6 dead roaches under reach in coolers in server area. Approximately 3 dead roaches under tables and reach in coolers on make line. Approximately 2 dead roaches under equipment on cook line. Approximately 3 dead roaches under tables and racks in dry food storage area next to cook line in kitchen. **Repeat Violation** **Warning**

Basic - Food stored on floor. Crate of potatoes and pan of seasoning on cook line. Multiple buckets of curry sauce in walk in cooler. **Repeat Violation**

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. At time of inspection no proof of any food handler training. **Warning** - From follow-up inspection 2023-10-19: At time of follow up inspection operator was attempting to have all employees become certified food managers. Operator needs time to order and complete employee training materials. **Time Extended** - From follow-up inspection 2023-11-28: At time of follow up inspection no proof of any employee food handler training. **Admin Complaint**

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. At time of inspection no proof of any food handler training. **Warning** - From follow-up inspection 2023-10-19: At time of follow up inspection operator was attempting to have all employees become certified food managers. Operator needs time to order and complete employee training materials. **Time Extended**

High Priority - Food with mold-like growth. See stop sale. Observed 14 moldy tomatoes in the walk in cooler. Per operator the two cases of tomatoes are to be discarded, new tomatoes will be delivered.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in the prep area by the rear exterior door and one fly in the dry storage area by the walk in cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bags used to stored and in direct contact with raw chicken. In the walk in cooler, curry leaves stored in direct contact with plastic grocery bag.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken in a grocery bag over ready to eat commercially packaged frozen rasmali.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw whole fish over chopped garlic containers. Operator relocated the raw fish. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning with sanitizer towel then handling plated food in the pass through window with no change of gloves or handwash.

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. At time of inspection no proof of any employee health reporting knowledge. **Repeat Violation** **Warning**

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken** **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have food residue staining build up. Wait station soda dispenser nozzles have build up of soda syrup residue. Can opener on the prep line has build up of food debris on the blade. Operator states has a replacement can opener ordered. **Corrective Action Taken** **Repeat Violation**

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. At time of inspection no proof of any food handler training. **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the flip top reach in cooler closest to the dish area, clean knives stored in cracks between cooler and prep table. **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the waitstation line soiled with old food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the flip top reach in cooler opposite the fryers has accumulation of food debris at the base of the cooler.

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelves in the waitstaff side of the cook line. **Repeat Violation**

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Wet wiping cloth stored on the clean prep table behind the pass through window.

Basic - Stored food not covered. In the walk in cooler, prepared sauce not stored covered. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container missing product labeling. Operator placed new label on the bulk container. **Corrected On-Site** **Repeat Violation**

Basic - Single-service articles improperly stored. Single service carry out containers stored on the floor in the bar area. **Repeat Violation**

Basic - No copy of latest inspection report available. No copy of the last inspection available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach in freezer door gaskets have mold like substance build up. Walk in cooler door gasket has mold like substance build up. On the main cook line, hood filters closest to the dish area have build up of dust. **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. Multiple old date stickers on clean metal containers. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Multiple plastic portion cups used as scoops in sauces and bulk containers of dry ingredients. **Repeat Violation**

Basic - Current Hotel and Restaurant license not displayed. At time of inspection license displayed at the front service host counter expired 06/01/2023.

Basic - Dead roaches on premises. One dead roach observed under the swinging door to the kitchen from the bar. One dead roach observed on the floor by the three compartment sink. One dead roach observed by the rear exterior door in the prep area. Employee began to sweep and discard all dead roaches. **Corrective Action Taken**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table on either side of the pass through window. Operator relocated the employee beverages. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys stored over flip top reach in cooler on the main cook line. Operator relocated the employee phone. **Corrective Action Taken** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean metal containers stacked while wet. **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Build up of grease on the floor by the fryers on the main cook line.

Basic - Food stored on floor. In the walk in cooler containers of yogurt stored on the floor. In dry storage soda syrup boxes on the floor. **Repeat Violation**

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no proof of any employee food handler operator states most employees hired in last 60 days some over 60 days. **Warning** - From follow-up inspection 2023-04-04: At time of follow up inspection no employee food handler training certificates available. **Admin Complaint**