5TH ELEMENT INDIAN GRILL

Violations (15)

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above cooked potatoes in left side cook line flip top cooler. Operator reorganized

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above cooked potatoes in left side cook line flip top cooler. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw lamb in cook line flip top reach in cooler. Operator reorganized

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw lamb in cook line flip top reach in cooler. Operator reorganized **Corrected On-Site**

  High Priority

• 41-10-4CriticalCorrected on site

  Toxic substance/chemical improperly stored. Container of vehicle power steering fluid stored on shelf with dry storage items, above prep table, operator removed and discarded

  High Priority - Toxic substance/chemical improperly stored. Container of vehicle power steering fluid stored on shelf with dry storage items, above prep table, operator removed and discarded **Corrected On-Site**

  High Priority

• 22-41-4CriticalRepeatCorrected on site

  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. In use dish machine tested at 0ppm chlorine. Instructed operator to change sanitizer and prime. Retested dish machine at 100ppm chlorine

  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. In use dish machine tested at 0ppm chlorine. Instructed operator to change sanitizer and prime. Retested dish machine at 100ppm chlorine **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 12A-07-5CriticalCorrected on site

  Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle soiled wiping cloth with bare hands then proceed to put on gloves and handle packaged food. Instructed employee to remove gloves and wash hands **Corrected On-Site**

  High Priority

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top coolers

  Basic

• 14-20-4

  Ripped/worn tin foil used as shelf cover.

  Basic - Ripped/worn tin foil used as shelf cover. Observed on table in between cook line flip top coolers

  Basic

• 21-12-4Corrected on site

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment. Instructed operator to set up sanitizer buckets and stored wet/soiled wiping cloths in sanitizer bucket. Tested sanitizer bucket at 100ppm chlorine **Corrected On-Site**

  Basic

• 53B-13-5

  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

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles. Observed at middle cook line flip top

  Basic

• 02C-02-5RepeatCorrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and chicken prepared yesterday morning not date marked. Operator date marked

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and chicken prepared yesterday morning not date marked. Operator date marked **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  Intermediate

• 14-05-4

  Cardboard used to line food-contact shelves.

  Basic - Cardboard used to line food-contact shelves. Observed on cook line shelf next to flat top

  Basic

• 36-36-4

  Ceiling tile missing.

  Basic - Ceiling tile missing. Observed above ice machine in kitchen

  Basic

• 35B-08-4Corrected on site

  Fly sticky tape hanging over food/food preparation area/food-contact equipment.

  Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed above mixer in kitchen. Operator removed and discarded **Corrected On-Site**

  Basic

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 95F on cook line. Operator removed, cleaned and sanitized utensils. Discarded water

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 95F on cook line. Operator removed, cleaned and sanitized utensils. Discarded water **Corrected On-Site**

  Basic