INDIA GRILL AND BAR

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cream tomato sauce (53F - Cooling). Operator stated item prepared previous day, exceeding 6 hours. Item did not reach 41F within 6 hours. See stop sale.

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cream tomato sauce (53F - Cooling). Operator stated item prepared previous day, exceeding 6 hours. Item did not reach 41F within 6 hours. See stop sale.

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cream tomato sauce (53F - Cooling). Operator stated item prepared previous day. Item did not reach 41F within 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cream tomato sauce (53F - Cooling). Operator stated item prepared previous day. Item did not reach 41F within 6 hours. See stop sale.

High Priority

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans stored not inverted. Ice bin not stored inverted.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans stored not inverted. Ice bin not stored inverted. **Repeat Violation** **Warning**

Basic

Clean utensils stored between equipment and wall. At kitchen prep table, in use knives stored in between wall and equipment. Operator removed.

Basic - Clean utensils stored between equipment and wall. At kitchen prep table, in use knives stored in between wall and equipment. Operator removed. **Corrected On-Site** **Warning**

Basic

Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pots and bowls not properly air dried. Wet nesting.

Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, clean pots and bowls not properly air dried. Wet nesting. **Repeat Violation**

Basic

Exterior door has a gap at the threshold that opens to the outside. At rear of kitchen, exterior door with gap at threshold.

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear of kitchen, exterior door with gap at threshold. **Warning**

Basic

Plumbing system in disrepair. At kitchen near dish area, sink in disrepair.

Basic - Plumbing system in disrepair. At kitchen near dish area, sink in disrepair. **Warning**

Basic

Stored food not covered. At walk in cooler, several prepared foods, sauces stored over 24 hours not covered.

Basic - Stored food not covered. At walk in cooler, several prepared foods, sauces stored over 24 hours not covered. **Warning**

Basic

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

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

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/ Person in charge-Subhash Chandra Bharti

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/ Person in charge-Subhash Chandra Bharti **Repeat Violation** **Admin Complaint**

Intermediate

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, interior of ice machine with mold like substance.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, interior of ice machine with mold like substance. **Warning**

Basic

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.

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. **Warning**

Intermediate

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen, ceiling tiles soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen, ceiling tiles soiled. **Warning**

Basic