Rasoi Indian Cuisine

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic – Bowl or other container with no handle used to dispense food. Bowl in bulk rice. Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf over bulk Togo containers and lids. Warning

Basic – Food stored on floor. Bulk oil on floor in kitchen. Warning

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in cumin. Warning

High Priority – Container of medicine improperly stored. Men's one a day vitamins over powdered coconut in dry storage area. Warning

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

nCold holding: chicken 51 F, lamb 50 F, paneer cheese 52 F, yogurt 50 F, tomato sauce 51 F, raw shrimp 50 F, Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen 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/ Warning

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. Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry and multiple items in walk in cooler. Warning

Intermediate – Spray bottle containing toxic substance not labeled with yello liquid. Per operator the liquid is lemon juice. Warning