Maa Kitchen

Basic – Bowl or other container with no handle used to dispense food

Cups without handles used to dispense multiple seasonings in prep area

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Ceiling in dry food storage outside back door not smooth, nonabsorbent, and easily cleanable. Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee personal item stored on,prep table in front of food pick up window and also employee personal belonging in front dining area glassware and POS

Operator had employees remove their cell phones and cup from both areas Corrected On-Site

Basic – Equipment or utensils not designed or constructed in a durable manner

Handle of microwave at end of cookline missing a handle

Also, handle in disrepair on reach-in cooler doors at 2 coolers on cookline. Repeat Violation

Basic – Floor area(s) covered with standing water

Standing water throughout warewashing area

Basic – Food stored on floor

Container of oil stored on floor next to prep sink in kitchen

Also, sealed bag of rice stored,on floor in dry food storage area.

Basic – Hole in or other damage to wall

Wall near warewashing area in disrepair

Also, wall on cook line in some areas in disrepair. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets on multiple reach-in coolers on cook line soiled. Repeat Violation

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Sanitizer Bucket (Chlorine 0ppm) near front service station.

High Priority – Dented/rusted cans present. See stop sale

Large can of ketchup with multiple deep dents at seam of can stored on can rack. See Stop sale Repeat Violation Admin Complaint

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee in warewashing area eating and then placed gloves on without handwashing and touch clean dishes. Discussed with person in charge Corrective Action Taken

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Container of commercially packaged heavy whipping cream not date marked and person in charge unable to tell when heavy cream was opened. Observed thick, curdled, unwholesome heavy cream. Stop sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

tomato cream sauce (50F – Cold Holding) on bottom shelf of prep table on cook line. Person in charge stated they leave sauce out and heat it up in pan with chicken when ordered. Discussed with person in charge an option of using TPHC. Distributed TPHC during this inspection

Also, paneer cheese (50F – Cold Holding) in top of flip top reach-in cooler across from stove. Operator stated it could be out of temperature due to power outage prior to opening. Operator placed cheese in colder area of cooler to chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Vacuum breaker missing from hose bibb at spigot behind small stoves in back prep area.

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Person in charge lacks knowledge of food borne illnesses and symptoms and also lacks knowledge of 8 allergens. Distributed info for both during this inspection Corrective Action Taken

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Container of commercially packaged heavy whipping cream in back of reach in cooler across from stove on cook line not date marked and person in charge unable to tell when heavy cream was opened. Observed thick, curdled heavy cream. See stop sale

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

Person in charge unable to provide written procedures for clean up events. Distributed Training material during this inspection.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on reach-in cooler across from stove on cook line soiled/ stained

Also, blade of can opener and tomato wedger in prep area soiled. Repeat Violation

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/nMore than four employees working during this inspection without a CFM present.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at hand wash sink near warewashing area

Also, paper towels unable to dispense at hand wash sink at end of cookline. Operator replenished paper towels and changed out paper towels at dispenser that would not dispense towels. Corrected On-Site

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

Person in charge unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cooked vegetables in reach in cooler across from stove prepared two days ago per person in charge not date marked

Also, cooked chicken in walk-in-cooler cooked two days ago no date marked. Discussed date marking with person in charge.

Intermediate – Spray bottle containing toxic substance not labeled

Two Unlabeled Spray bottle containing toxic substance stored in chemical storage room outside back door

Also, one unlabeled spray bottle containing toxic substance stored in cabinet at front service area near POS