THE NUKKAD CAFE

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; White Cheese (57F - Cold Holding). Per Manager food item in unit less than an hour. Item not prepared or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top- ; White Cheese (57F - Cold Holding). Per Manager food item in unit less than an hour. Item not prepared or portioned today. Observed item stored on top of a pan. Manager moved to reach in cooler to quick chill. **Corrective Action Taken**

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly. **Corrected On-Site**

High Priority

Interior of oven has accumulation of black substance/grease/food debris.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic

Working containers of sugar and flour removed from original container not identified by common name. Labeled during inspection.

Basic - Working containers of sugar and flour removed from original container not identified by common name. Labeled during inspection. **Corrected On-Site**

Basic

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

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

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink across from triple sink. Provided during inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink across from triple sink. Provided during inspection. **Corrected On-Site**

Intermediate

No probe thermometer provided to measure temperature of food products.

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

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.

Intermediate

Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Manager date marked cooked rice 10/05 during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Manager date marked cooked rice 10/05 during inspection. **Corrected On-Site**

Intermediate

Bowl with no handle used to dispense flour and sugar. Removed during inspection.

Basic - Bowl with no handle used to dispense flour and sugar. Removed during inspection. **Corrected On-Site**

Basic