DASARA INDIAN CUISINE

In-use utensil stored in unclean water at or above 135 degrees Fahrenheit....spoons in yellow water at 78F at kitchen. Employee removed spoons.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit....spoons in yellow water at 78F at kitchen. Employee removed spoons. **Corrected On-Site** **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....lamb 51F, cooked vegetables 50F, lamb gravy 50F in bottom shelf in flip top reach cooler across from burner at kitchen. Food not prepped or portioned today , food being held more than 4 hours . .. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked chickpeas 57F, cooked lamb 51F , cooked chicken 44F with covered in walk in cooler . Per Cook food was cooked yesterday 10/14/26 at walk in cooler.

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....lamb 51F, cooked vegetables 50F, lamb gravy 50F in bottom shelf in flip top reach cooler across from burner at kitchen. Food not prepped or portioned today , food being held more than 4 hours . .. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked chickpeas 57F, cooked lamb 51F , cooked chicken 44F with covered in walk in cooler . Per Cook food was cooked yesterday 10/14/26 at walk in cooler. **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....lamb 51F, cooked vegetables 50F, lamb gravy 50F in bottom shelf in flip top reach cooler across from burner at kitchen. Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued . Employee discarded food. Lamb 51F, chicken 51F, onion sauce 49F, chick peas 48F, paneer 49F in flip top reach in cooler across from burner , appetizer chicken 47F, cut cabbage 47F in flip reach in cooler across from fryer , food not prepped or portioned today . Food being held less than 4 hours. Employee time marked.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....lamb 51F, cooked vegetables 50F, lamb gravy 50F in bottom shelf in flip top reach cooler across from burner at kitchen. Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued . Employee discarded food. Lamb 51F, chicken 51F, onion sauce 49F, chick peas 48F, paneer 49F in flip top reach in cooler across from burner , appetizer chicken 47F, cut cabbage 47F in flip reach in cooler across from fryer , food not prepped or portioned today . Food being held less than 4 hours. Employee time marked. **Corrective Action Taken** **Warning**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked chickpeas 57F, cooked lamb 51F , cooked chicken 44F with covered in walk in cooler . Per Cook food was cooked yesterday 10/14/26 at walk in cooler. Recommend operator to discarded food.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked chickpeas 57F, cooked lamb 51F , cooked chicken 44F with covered in walk in cooler . Per Cook food was cooked yesterday 10/14/26 at walk in cooler. Recommend operator to discarded food. **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....chlorine 00 ppm.

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....chlorine 00 ppm. **Repeat Violation** **Admin Complaint**

High Priority

Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...employee washing dishes without sanitized . Reviewed how do prep sanitizer solution in triple sink . Chlorine 100 ppm and then sanitized utensils

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...employee washing dishes without sanitized . Reviewed how do prep sanitizer solution in triple sink . Chlorine 100 ppm and then sanitized utensils **Corrected On-Site** **Warning**

High Priority

Old labels stuck to food containers after cleaning... all storage food containers with old labels in walk in cooler across, in air dry shelf at dishwashing area.

Basic - Old labels stuck to food containers after cleaning... all storage food containers with old labels in walk in cooler across, in air dry shelf at dishwashing area. **Warning**

Basic

Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...multiple sauce at walk in freezer .

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...multiple sauce at walk in freezer . **Warning**

Intermediate

Clean utensils stored between equipment and wall....knives stored between triple sink and wall at dishwashing area. Knives stored between reach in cooler at kitchen. Employee removed.

Basic - Clean utensils stored between equipment and wall....knives stored between triple sink and wall at dishwashing area. Knives stored between reach in cooler at kitchen. Employee removed. **Corrected On-Site** **Warning**

Basic

Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine...

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine... **Warning**

Basic

Working containers of food removed from original container not identified by common name....water spray bottle, masala powder, salt, sugar without labeled.. Employee labeled .

Basic - Working containers of food removed from original container not identified by common name....water spray bottle, masala powder, salt, sugar without labeled.. Employee labeled . **Repeat Violation** **Admin Complaint**

Basic

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/

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/ **Warning**

Intermediate

No person in charge present during hours of operation. Employee unable to answer cold hold temperature, how do prep sanitizer solution , cooling procedure.

Intermediate - No person in charge present during hours of operation. Employee unable to answer cold hold temperature, how do prep sanitizer solution , cooling procedure. **Warning**

Intermediate